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I have been experimenting with some pit bean recipes. I'm trying to find one I like that is "from scratch" using dried beans as opposed to those that start with canned pork-and-beans. One issue I have is with the consistency. I made a recipe that involved soaking navy beans overnight, then...

I am really interested in making my own BBQ sauce, but the recipes I have read differ wildly and I have no idea what will come close to the commercial sauces I like. My favorite commercial sauces are - Stubbs original (for pulled pork sandwiches) - Sweet Baby Rays and KC Masterpiece (for ribs)...

Thanks for the input guys. I'm still experimenting but will eventually post what I ended up with. Cheers, Matt

Personally I don't like "Mr Brown". My favorite rub for butt is posted here.

I've oven-finished before, including one time when a rainstorm interrupted my cook and filled the bottom section with water so I had no choice. But keeping the BBQ out of the house (a) ensures the house doesn't smell like a BBQ restaurant and (b) allows the oven to be used for other things that...

I was just on the Guru site and it looks like the CyberQII is shipping. I realize most prople prefer the Stoker but thought some people might be interested. If anyone gets the CyberQII I'd love to hear about their experience.

Yes, yes, you are right. I like the theory and will certainly give it a try. As I said, I'm going to be focusing almost exclusively on brisket for the next few months, so I will try all sorts of methods. I feel like I have the pork butt and ribs down pat, but brisket has not come as easily for...

Looks very tasty Clay. I have done a few WSM roasts before, all at about 350 degrees using a foiled but otherwise empty water pan. I think the trick is to let theroast stand at room temp for a long time before cooking so you get the most even doneness throughout. For a roast I like it pretty...

Folks' logic for the MM seems sound so I will modify my plan accordingly. I like the idea of the "medium-high" brisket too, but that seems to me to be somewhat of a different concept rather than a twist on the high-heat. I do like the idea that it gives more time for the bark to form, although...

After making a few low/slow briskets with okay results, I've decided to try one using a "high heat" method. The 8-page post "High temp brisket question" seems to be the reference topic although it appears different folks use different methods so it is not exactly paint by numbers it seems. One...

It is my favorite rub for ribs. I also use it on grilled pork chops. I also use a version with 1/2 the amount of cayenne because the recipe on the site is too spicy for my wife's preference.

This weekend my brother came to visit for Easter and wanted to return home with a lot of BBQ. So we planned a big dinner for Saturday, and cooked enough food so as to have lots left over. The menu was: - 3 pork shoulders, 8lb each - 1 packer brisket, 12lb - 4 racks back ribs The objective was...

My protocol is: (1) Clean grates very well via soak and scrub and store indoors. (2) Clean water pan completely (3) Empty charcoal bowl ash (4) Clean the rim of the lid and the rim of the middle section where the lid sits I do not clean the inner surfaces, although every so often if I see...

I just reheated ribs a bit differently than I normally do, and the result was pretty good. I thought I'd pass this along in case other folks want to try it out. The reheated meal is more like rib tips than ribs. Storage: (1) Take all the leftover ribs and cut the meat off the bones. Try to cut...

It took a few days (almost a week), but I got the following response from Maverick customer service: "Yes it is possible. As long as you completely sync up each unit separately you won't have an issue." Not sure exactly what she means by "completely sync up each unit separately". In any case...

This has absolutely nothing to do with saving money. Perhaps over-thinking is part of the fun for someone like me. Don't worry, I'm not under any illusion that using a different probe will somehow make me a better brisket cook!! Cheers, Matt

Thanks much for the detailed reply. The "inside/outside vs. outside/outside" the box measurement error porential is interesting but I wonder how relevant it would be. Perhaps if you kept the Guru probes in a very cold place and the main unit in a warm place, then when you fired up the unit...

I am looking at the Stoker and Guru. There are many differences, and thanks to the contributions of everyone here I think I have a handle on most of the differences that are important to me. I would like to understand the probes better. Essentially I’m trying to figure out if I will somehow be...

The only bag failure I had was when sealing some uncooked pork chops and the bone poked through.

This is probably a dumb question (my networking knowledge is extremely limited), but why couldn't you use something like a wireless print server to connect this to your network? I have a USB printer that is wireless on my network using a Linksys print server. The way I communicate with the...