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Richard, I can't remember where I saw this to give credit (it was probably either here or the BBQ Forum), but it is simple and perfect, IMO. * 1/2 cup catsup * 1 1/2 cup apple cider vinegar * 1 tsp cayenne pepper * Mix it up and drizzle it on. I love this stuff on pp, and the fact that it's...

Happy Birthday Mark!

When I cooked the 30-something pounds of spares for school 2 weeks ago, I applied the BRITU rub about 11PM Thursday, and began cooking at 8AM Friday. The rub had wicked out a considerable amount of liquid, and they were a goopy mess. They still tasted good, but they WERE a mess. FWIW, I cooked...

LOL! So Clay, is your negative report about your ET-73 or your wife?

No, it's not an issue William. You may have a wisp of smoke escaping the door area now and then, but it's fine. And some doors may need an initial adjustment for a better fit. Welcome to TVWBB.

Hi Mike, and welcome! I believe there is a feature on the Weber site that will tell you of your nearest dealer who carries the WSM. Go here, click on "Dealers" >> "Select a Dealer". Make sure you show that you are looking for the Smokey Mountain Cooker. What is your offset like? I'm in the...

Both are great, but I've been loving cherry lately.

Earl, I used mine on a 20 hour cook that ended today. During the 20 hours, I had to adjust the vents exactly 2 times. The WSM is awesome.

Details of the cook: -36.5 pounds (5 butts) cooked for 20 hours in the 235* range. Pulled when 2 butts read 195*. -Yield was 21.5 pounds, which represents a 41% loss to cooking, trimming, etc. Last time was an even 50% loss. -I didn't use ANY salt in the big batch of rub I made. Didn't use any...

For this Friday's BBQ sale, I was only able to obtain "enhanced" butts. They contain "up to 5%" of stuff, which the label says is: water, potassium lactate, dextrose, sodium phosphate, and salt. I would have rather not had to buy them, but my butcher is on vacation. So my question is, how should...

Hi Dave and welcome to TVWB. I don't have any experience at all with the thermometer you mentioned; sorry. BUT, several here including myself have been using the new Maverick ET-73 dual probe remote thermometer. I think the brand name it's produced under is "Redi-Check". Search the Advanced...

Jim, I have the ET-73. It has 2 probes which can be used for anything, but the suggested use is one for meat(it is longer and pointed) and the other short one for smoker temp. It comes with a clip to mount the probe to the grate. I love mine, and use them as suggested.

Kinda hard to improve on Stogie's methods. And I'll add a "second" to using foil. Figure out the variation of the 3-2-1 method that works for you; it helps crank out tender ribs.

Hmmm, pretty interesting. Sometimes the simplest designs are the best. I'm gonna have to order a couple of them beer cans!

That's what I was originally going to do Chach (sell by the slab and 1/2 slab). I did call the local Q place a couple of weeks ago, and they sell theirs by the pound. So I just matched their price of $8.00 per. With my profit margin being kinda tight on ribs, selling by the pound seemed like the...

Has anyone ever done any weighing of spares pre and post cook to see how much weight is lost? I'm thinking it can't be much more than 1/4 pound per 3 pound slab, but that's just a guess. I'm selling spares this Friday for "Barbecue Fridays" and need to make sure I buy enough. I'm selling them...

It's next to impossible to get any decent amount of rub on the meat of a whole hog. The times I've cooked them, I use injectors w/apple juice and some seasonings. That seems to help out some. Eric, I wonder if maybe your ribs were "enhanced" from the packer? Look closely at the fine print on...

I was doing some more brainstorming (uh-oh ) last night on my school-based barbecue fundraising challenge. What about taking my soon-to-be pit to the local city events, such as the art shows and Mardi Gras celebrations and selling barbecue? I'm thinking 4 events a year. I think I could talk...

I'm definitely going to give these a try this football season. They sound pretty awesome!

Hot off the grill for me, but I'll NEVER turn down leftover barbecue! And I agree with Randy on the intensified smoky flavor, which I can't get enough of.