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i tried sticking the et-73 smoker probe through the eyelet, poking out into the chamber. But it seemed to close to the side -- it registered too hot.

and say "Dang." I've got a candy thermometer sticking into the top vent. The probe reaches down about 3 inches. It reads 300*. I've got my ET-73 smoker probe on the bottom grate, just above the water bath, next to the rolled ribs. It reads 210*. Is a 90* swing possible? And, of course, my...

Well, I lowered the heat and let them go until 7:30. Then I wrapped them and put them in a cold oven. They're a little dry, but not bad. And they've got a bitter taste. I expect that's from the wood. Now I've got to get motivated and trim a rack of ribs. Why do I do this to myself?

I put two briskets on at 5. They'd been out of the fridge for about an hour, but the initial meat reading was 40*. It's 8:30, and they're both up to 140*. What's up with that? My temp on the bottom grate is reading about 210. At the top vent it's a little under 250. Water pan is still...

actually, i would like to find the probes as well. Maverick doesn't sell anything from their site, does it?

can someone list the urll for maverick? I can't find it through google. i need another et-73, and amazon doesn't have it.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by ROB O: #4 Is it OK if the brisket is touching the sides of the WSM? No. You'll end up with beef jerky. There's a heat wall that rises around the edges of the water pan up the side of the WSM. It's...

I'm sure you want info from someone that's knowledgeable, but I'll give it a shot. As for fitting -- I think you need the chuck roll on top. Whether you can fit rhe brisket and butts beneath depends on whether either of them are thinner than your soup cans. For example, if your brisket is...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by adamclyde: What if I don't have foodsaver or other vacuum sealer? What is the best way to freeze smoked meat? I've tried using freezer ziplocks, but no matter now hard I try to get all the air out of them...

that's the way I boil my eggs. by the way -- I've never glazed. Should I?

I've frozen pulled pork with no problem. Will freezing ribs (just for a week or so) work? How much will it affect the texture?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Griff: Then my wife uses the drippings to make Yorkshire pudding. Yumm. That way we don't miss any opportunity to get extra cholesterol. Griff <HR></BLOCKQUOTE> Drippings from the water pan?

Col. klink's Sausage Diary -- Day 1 http://forums.egullet.org/index.php?showtopic=12443&hl=diary

Not me.

I finally got back to the bullet. Opening it up after about three months, I've solved the age-old question: yes. mold and fungus can grow inside the smoker. especially inside a water pan filled with grease. Yuck. I smoked two turkey breasts first. I used hardwood charcoal and pecan wood...

Alton Brown's Country Ham recipe. Soak, soda and bake.

Silly question -- if I smoke a turkey breast or two on Sunday, will they still be good on Monday evening? (Assume proper fridgeration and stuff.)

I bought an assembled floor model from a local dealer. I just threw the parts in the back seats. No muss. No fuss.

I was surprised to find out that Harold McGhee does not brine. I have to admit that I brine my pork only about 50% of the time. I do brine every turkey I make and will continue to do so until one comes out dry.

I'm not sure you want the acid. Most salt/sugar brines don't have acid and wont begin to break down/cook the meat. Brining overnight in wine might result in mushy meat. And when it comes to smoking, I've never noticed much flavor coming from the brine. It's too subtle compared with the smoke.