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Jim, I have been hearing the same thing and was looking for it to happen to me .If you place a probe of a separate therm where you want to , or are used to obtaining the reading ,just set the Guru to achieve that goal. On my Guru @ a target temp of 225*f will be close . The Pit minder has a...

"That was one of my concerns. The electronic aspect of the DigiQ.. Kinda made me nervous since Im already on my 3rd ET-73." Jim, You may want to try this… I keep a assortment of cheep zip bags on my cook trailer. Each piece of equipment , the Guru controller, the fan ”leave room for it to...

Even if the money was not a concern “and it is” I would go with the pit minder. That is what I use ,could not be more satisfied. I think that stainless unit looks good and may be more durable over time. Rick

I made an adaptation of this recipe using smoked brisket, the chilies and other supplies that I had on hand to end up with a chili of my own. As happy as I was with it, the next will incorporate more of the recipe as Kevin has it written. I have to say I have never seen a better written...

It was mild to my taste too. Hot sauce did the trick for me. Like Larry I think a little chipotle , maybe some roasted fresh jalapeno would be nice . The toasted ancho and NM red makes a great base and that pineapple fits. I am working on a chili powder to finish with for the next batch I cook...

I made a spin off of this with chuck roll I cooked on the WSM. I will be doing some more of this! There is a brisket waiting to go on the WSM now. In the past I have used beef cut into cubes in chili , the smoked chuck roll was much better adding to the end product. Rick

This is sounding very good ! I am going to do something using this as a starting point. If it is any good I will pass it along. Thanks Kevin. Rick

They go to the bottom and make a mess just like you get in a grill.It is not as hard to clean up as it looks if you dont let it go . It will miss most of the hot coals so I did not have a grease fire but you will have the grill flavor with all the things we like about slow smoking. To me it did...

I love to add rubs and other stuff to a wet pan,I have used the sand pan and love it. The foil over a dry pan works fine. I did try something , and I do like it, turn the Weber water pan up-side -down. The temps hold very well,much better than I thought they would. Has anyone done this? Rick

I made a spin off of this too. I have some B.B.'S in the fridge now waiting to enjoy some of this rub. The taste and smell of the rub alone is awesome, I dont know if I can wait much longer. Great work again Kevin!!!! Rick

The shoulder is my cut of choice. Most will be 15# to 17#. I only , so far cook one at a time on the top rack . I like to place it between the handles so it will not touch the sides of the lid. If you can not get two on the top put one on the bottom with foil on the ends so it will not burn from...

So are you cooking fat side up? Rick

The Wal mart in Burlington and Mabane NC has Royal Oak Lump and they sell it for $5.27 also. I can get Cowboy at the Lowes ,dont want any. I did a week end cook last week end using Royal Oak lump . Using 3 WSM's 2 briskets on one , a shoulder and a butt on one and baby backs on the third...

Chris, Thank you for taking the time to go over things with the folks from Kingsford. Also thank them for taking the time to listen.I hope they listen to the thoughts of the people who have used Kingsford for so long , and are now finding new fuels to replace it. I am sure that getting...

Aaron, Things sound to me like thay are going just fine . The first 100*f comes fast" From the safe holding temp (35*-40*)".Then things slow down some and will stop for hours at times . Just hang in there and let cook. You will find that each cook may may not act the same , it is ok , each hunk...

About ten years ago I used my first lump, Natures Own , I think, I got it at Food Lion, it sparked like crazzy until it all got hot then did fine . I have used others over the years , most do some sparking . Just be careful when you get started. I am down to less than 20 -24# bags of the old...

Kevin, Last week I picked up some piloncillo. How do you think it would do in place of the dark brown sugar? I think I will try it in some rubs and sauces to replace brown sugar and see what happens. Thanks , Rick

Kevin, I used a sweet cherry sauce. I like my sauce a little sweeter than some , so I made your cherry sauce with some honey and brown sugar karo added. I got too much chipotle in the mix so I cut it with some K C Masterpiece. In the end , everybody loved it. I think I will play with this mix...

Kevin, This is one of the best rib rubs I have ever used. Thanks for sharing it with us. Rick

I am not a big fan of mole. I can remember having one that I liked. I think this one lookes great, may just give it a try some time . Thanks, Rick