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I have an ET-7 and it works fine to measure cooker temp. I suggest calibrating all of the thermometers (incl the Weber one) and seeing if any is off. I have heard people complain about the accuracy of the ones that ship with the WSM.

I've never attempted what you suggest. Perhaps others can give thoughts as to if it would work. Another option is to pull the meat and see how it tastes. Unless you cut the chuck roast to increase surface area for rub, it might not be as salty as you suspect. One of the things that is sometimes...

I have posted a bunch of question in various threads so thanks everyone for your patience. I have a few questions about the Guru that perhaps someone can answer (1) Are the DigiQ probes proprietary or can you use a Maverick / Nu-Temp probe? (2) EDITED -- I was refering to some other probes...

It looks like the Stoker people sell some grommets alongside the stoker. These look a lot like Guru eyelets, some of which I already have on my WSM. If I get a Stoker, will the probes fit thru the Guru eyelets, or would I have to replace them with the Stoker grommets. Thanks, Matt ps. as you...

A type K thermocouple is a standard item. But I notice on the Stoker site that the plug does not appear to be a standard 2-pin plug. Does someone know how these probes differ from standard thermocouples? I'm seriously considering buying a Stoker but one of my hesitancies is that the probes...

It seems to imply that the base unit and the transmitter actually re-register with each other each time you turn it on (having owned this thermometer for over a year I can say this was transparent to me although now it makes sense that the trnasmitter and base unit always need to be turned on in...

Kevin, thanks so much. This will be a great start I'm sure. I'll let you know what I ended up with. Cheers, Matt

I have a dual-probe Maverick ET-7. I'd like 4 probes so the natural move is to but another ET-7...but don't know if you can use two of the thermometers simultaneously. I was thinking that perhaps the receiver would not know which transmitter was which, or if they all use the same channel and it...

I have done several double-grate cooks but always with 2 butts on top and a brisket on the bottom. In those cases the butts (also ~7lb) took about 14-15 hours, although the brisket came off the cooker a couple hours earlier thant that.

I agree about the book overall. But the rub is great, and I have to give credit where credit is due!

I finally have gotten around to posting pics of the lid thermometer I installed last summer. The thermometer is an industrial bi-metallic with 3-inch dial I bought from Grainger. It has a standard NPT thread. I bought the bushing from the same place. I also needed a big washer for the inside of...

I'm trying to create a southwestern-style rub. I like the Penzey's Southwest Seasoning and ideally would like to start there and experiment a little. Does anyone have a recipe that is very close to this rub? Thanks, Matt

Must be a national price. I just picked up the twin pack of comp K at Costco in Chicago (Lincon Park location) and it was $13.39 ($16.89 less automatic rebate of $3.50 as others have noted). I suspect comp K may actually be a replacement of regular K if it is the only thing that stores like...

Those are some great ideas, thanks. For the mods that use Weber accessories originally designed for grills, I assume they fit on the WSM despite the fact the lid sits on a rim inside the BBQ (as opposed to on top as with the regular grills).

I stumbled across a rub that I think is worth sharing. I don't really love "Mr. Brown" so perhaps others who don't might like this one as an alternative. "Pushmi-Pullyu" (from the book Where there's Smoke there's Flavor) Note – Makes enough for one pork butt; use half to marinate overnight...

I am looking to add a compartment or mount to the side of my WSM to hold my thermometer transmitter. There was a mod I found on this site (here) that used some exotic wood and rare earth magnets and looked beautiful, but the reality is that I am not that handy. I like the idea of using magnets...

I started with paprika on this thread and got so much more out of it. Extremely helpful. Thanks so much. Matt

I'd also love to know what people think of Chris' question. I don't use Mr Brown but I do use a bunch of other rubs that have heavy proportions of paprika. If it is merely a "bulking agent" (and I can see how that might be the case), what else do people use?

People keep saying it is mostly for color, but all of my BBQ looks like anthracite coal when I remove it from the WSM!!

I am doing a Penzey's order soon and they advertise 3 kinds of paprika: Hungarian Sweet, Hungarian half-sharp and California Sweet. Does anyone have a recommendation as to which would be best? The prices are very similar. To date I have used a large container purchased at Costco (can't recall...