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Tom, If you have an ET-73 that you know is working, give him that one and get a new one for yourself. That way, if you do have any problems, YOU can handle the replacement worries. I've had mine over a year now, had one minor problem that I coulda lived with, and exchanged it for free no...

Yah, I'd finish and pull it the day before...it reheats well. If I put in the oven, I usually use foil, but I don't use the oven much any more for finishing, I do it all in the WSM.

Bubba, what Chet said is true, just foil your pan, but you MUST use the pan...even with the Guru. Also, when you foil, use one LARGE sheet, don't piece 2 sheets together to cover your pan, or goo will possibly "wick up" and into your fire (a common problem if you are using foiled pan with water...

Idunno, I kinda like the smoke smell. I wish there was a car freshener that smelled like a BBQ contest.

Very true Doug. I still use my ET-73 along with the Guru (the E-Temp), but now I use 2 food probes instead of the pit probe, and set the alarm for food temps. I'm wired baby!

Exactly what Joe said in your case. If given the choice (for pork), I'll usually use 3 chunks pecan, 1 chunk apple, 1 chunk hickory. Too much hickory, can make it ickory.

Dry pork on sesame seed bun, then pour thin sauce on pork to taste (I like Curley's Mesquite for pork sammiches). No coleslaw fer me thanx.

Yah, this forum has cost me as well...I wouldn't have gotten my Guru otherwise. But I wouldn't trade it for the world!

Good going, glad it turned out good! Fourteen pounds is huge, I don't think I'd have the patience for that.

After the smoke, I close all the vents to snuff out the briquets. Later in the week I remove the foil from the water pan (I don't use water/sand since I'm using the Guru), shovel the leftover briquets into a bucket I use for grilling, and empty the remaining dust out in the yard (I'm on 20...

Regardless of distance, it won't go through too many walls. I have to put mine in the family room, although the distance to my bedstand is the same, I lose signal there because of too many walls/appliances.

Mustard coat on brisket?

Yah, I always apply a sparing coat of regular mustard before the rub goes on, not enough to see yellow globs though, very thin coat. My experience is closer to 2 hours per pound for butts, you might want to count on at least 14 hours. It's ready for pulling once it hits 195. Like Doug said, if...

In my pre-guru days, I'd put on some pork butts around 10pm and have to dink with the vents around 4am or so, more often in windy or inclimate weather. Now I get a full nights sleep with no worries. In REALLY windy weather I'd have to put up a windbreak...no more! Another advantage is that I...

Dry or sticky with sauce on the side.

I've used Masterpiece with honey, and others I know have used it with molasses...not bad! My latest way of using it for a rib glaze is by mixing in seedless blackberry All Fruit™, makes the ribs turn out real purty as well as tasty! I use maybe a teaspoon of the stuff to a cup of sauce.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>As far as flavor, the only flavor I could detect was an insanely strong smoke flavor, it was so strong it had a chemical quality to it, and it completely overpowered any other flavor's chance. <HR></BLOCKQUOTE> Ahhhh, the...

Yes, a highly recommended device. It's one of the few bags capable of withstanding boiling water, which you can use to reheat sealed BBQ such as pulled pork (such as with a turkey fryer at an outdoor event). Pays for itself. Check out HSN or QVC.com, they always have good prices on foodsavers...

Looks like I picked a bad day to give up bulemia.

Yah, I'm like Ken, I fall into the "rather have it and not need it" camp. Leftover coals can be "repurposed". I'm a tonger too, takes awhile but doesn't kick up any ash. I hate to be an ash kicker (oooo, good name for a BBQ team!)