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I just got my replacement and tried it out today. Just like you, it doens't get 100 feet, but it gets where I need to go. I have a pretty open floor plan and my bedroom and living room are toward the back of the house (1 wall to the smoker). The kitchen is a clear line of site to the living...

Just got mine, and it seems to transmit OK, but only on the food side. The smoker side just reads the low tem (LLL). Switched the probes just in case, but same thing. Food side @ 83, smoker @ LLL. Guess I'll be getting with the Gadget Source...

I'll third the Sweet Baby Rays, but I do a 5 parts SBR, 1 part Pure honey. I like my ribs sweet, too!

Help!. Doing the competion ribs recipe, at the point where I'm going to foil them, but did a quick taste test of some of the end meat and, well, cough...gag...ack! Me thinks I went a bit heavy on the rub. OR, is it supposed to be like that, and the liquid is going to wash away/mellow some of...

, I knew that (LOL). I assume you can just get this sand from Home Depot or something, nothing special like "BBQ sand"?

So if you use sand, do the drippings kind of clump up, like kitty litter, and you just scoop them out, or do you dump the whole thing of sand and start fresh with a new batch for the next cook?

Thanks Keri, Bill. Just ordered one!

I'm also interested in the ET-73 but was wondering if it can stand a little rain, being electronic and all. I have a heavy duty dial thermometer that has been faithful in heavy rain, but the catch is I still have to get in the rain to check it. Anyone have any experience with the ET-73 with...

Thanks for the pic. I'll give that a try next time!

Your moisture comment made me think of something. I store my charcoal outside it an storage bin (rubbermaid). No water ever gets in, but I wonder if the humidity may be getting to it. It doesn't "feel" moist, and the bag is dry, but that could be it. Where do you guys usually keep your coal...

I've done several smokes on my WSM, all with great success, but I can't seem to get the temperature settings like I see on the post. I've tried several different lighting methods, even starting with a full grey chimney, pouring them one the grate, filling to the tip, waiting for that to just...

Yep, spares take a bit longer. Done with the same rub (and the BB a less time) I definately liked the spares much better. I've done 4 (with rib racks on top and bottom), but I think I like three at a time now so the bits and pieces can be done on them top with some of the ends and the full...

Other than the spelling of the ingredients, not much going on right with that recipe...

Ummm...Yikes!

Funny you mentioned that. I was watching him cook some shrimp on one episode and he mentioned how fast it would cook so he would just wait. I watched in a bit of confusion when he put the cooked shrimp back on the same plate that he brought the original raws on. I'm sure he's a great chef and...

Thanks for the advice!

OK, this may get me kicked off the board, but has anyone ever used meat tenderizer (the white stuff that looks like salt)? I think I've always has some in the pantry, but never opened it nor used it. Now that I'm doing real Q, was wondering if it's off limits or if it can actually do some...

Oh, wanted to add....using the WSM as a smoker, not like a kettle. Thanks again!

I bought a fairly cheap Sears gasser a few months ago and immediately knew(after first cook) I should have sprung for a better model. Anyway, it does OK if you're cook just a few pieces of meat, like two 12oz steaks, cause I've already found the hot and cool spots. But, if you have a grill...

Cooking some beef and pork ribs. Gonna use the same rub, smoke, etc. on them to see what the taste differences are. Oh, by some recommendations on this board, I'm going to finish half of them with sauce on high heat (open the vents and remove the door) to kinds crisp them up just a bit.