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I used to be fairly active on this board, but not so much anymore. When I was more active I used to make custom mounts for the Nu-Temp wireless thermometers. I have here perfect working condition: Nu-Temp NU-701 base unit, works perfectly Nu-Temp NU-751 remote probe unit with probes. x2...

Haven't been here in a while. Used to be pretty active. Things have simply changed for me. Anyhow, anyone in Eastern Iowa interested in a nice 18.5 with a Guru, I'm selling my whole kit: https://cedarrapids.craigslist.org/for/6155212266.html If interested either her or through CL will work...

I have never had a problemm using my 18. We simply never make more than can fit on it. That said, I have been requited to do an Easter BBQ. I'm planning on 4 slabs and a minimum of a whole brisket (I'd like to do 2 but I don't think it will fit). Is that doable with the 18" On a related...

Just ordered a new WSM 2009 model (had to have those new improvements!). Sold my old model for $175 with eyelets installed. Just wondering if they are still the best way to go for probes?

OK, I've only done Mr. Brown for pulled pork. MANY times. We love it but I've often wondered if I should try the mustard style. Can anyone comment on the difference and likes/dislikes?

My parents will be going to Houston in 3 weeks for a visit (hopefully things will be nearly back to normal!). I figure it would be a good opportunity for some really good Texas BBQ. But where to go?

Well, it's done it to me again. Last month I put on a brisket and it came up to temp much too fast. The end result was very good fortunately. Unfortunately this brisket is doing the same thing to me except this time it's already at 186 and I have 10 hours before dinner time! This is it for...

I bought a 15.75 lb. packer and neeed to serve it for dinner (not lunch for your Midwesterners) tomorrow night. I'm guessing it will be in the 13+ lb. range after trimming. I need to serve it about 6:30. I figure it will cook 16-19 hrs at about 225 (sound right?). How long can a brisket be...

I've been running two Nu-temp sensors through eyelets for a couple years now. It works OK but I've never been crazy about it because I get very different readings from each sensor, typically at least 15 degrees different. I make sure to put them in the same distance (typically well past the...

UPDATE: Thanks to everyone who chimed in and saved me! The brisket actually came out better than any I've done. I would have preferred it be slightly more juicy but it was NOT dry. The smoke ring was pronounced. I ended up foiling at 12 hrs (170) and then cooking another 2 hrs. Amazingly...

OK, I need to do a packer for tomorrow night, say 6pm or so. I the thing weighs about 12 lbs.. My plan: - put the packer on about midnight, fat down - apple juice every so many hours - foil at 165, fat up - pull at 185 or so (tender) My real questions: - does midnight sound like a good time...

I'm going to throw some beef ribs on in the morning for lunch and thought I'd do some sausage for the non-rib eaters (mother and wife!). I'd like to try something other than Italian or Brats. Also, about how long do they take? I'm talking raw here.

Somebody gave me a pack of boneless beef ribs, country style ribs obviously. Anyone know if I can smoke these? I'd love some beef ribs but they are impossible to get around here so this is the next best thing. I'd like to mimic those.

I've been pretty scarce here lately so I thought it would be prudent and considerate to post a short explanation. But first the apology. Over the last year I've been contacted numerous times concerning Sensor Mounts. I've consistently maintained in correspondence that I was working on a new...

I've got two 5 lb butts ready to go and one 5 lb. brisket. I need to have these ready around 6pm. I'm having a hard time deciding when to put them on. Technically the butts should take no longer than 10 hours, but I'm not too confident in that, does anyone have any experience with such a...

I need a mop as I'm tired of using a brush. Anyone have any good suggestions? Or should I just make one?

I posted this in the grilling forum, I suppose it should be here. ------------------------- I have been working on this recipe for a while and finally got it just right. My family went crazy for them. Thought it might make a great addition to the Super Bowl snack line-up. Candy Chicken Wings...

Well I suppose this is mostly for Famous Dave's fans. I prefer homemade ribs but am never disappointed when visiting Famous Dave's. I've never really gotten the Famous Dave's type rib out of my smoker though, until tonight. For those who are interested, I used the BRITU rub (I use coarse...

I'd like to do some ribs ala non-traditional. I'm thinking of some kind of spicy Hawaiian something or other. Any suggestions?

Just getting ready to start a couple butts (1am start time!). I normally keep my Nu-temp set to scroll through the channels. However, I don't need it to do this BUT will my set alarms still sound even if the sensor is not set to scroll? Seems like I stupid question but better to be safe than...