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Can it be prevented? I popped out my saucer for the first time and **** was it messy in there! it was over a half inch thick. If it can be prevented how do you do it?

A blackberry version of this would be cool

insulated rubber gloves. I got a pair after having to remove a 19lb full shoulder and saying to myself "there has to be a better way" The pair i have are marketed specifically for bbq by Steven Raichlen. They are also great for pulling the pork and removing beercans from chickens etc.

rona sells wax/sawdust starter cubes for like $8/100 they work great and burn for about 15mins each

I like my Maverick the only place i cant go in my house with it is the basement. I am finding that the more i cook with it the less i fret over it kinda like what Don is saying. Now its more peice of mind than constant monitoring.

Well supper is done, it wasnt my best work on the BBQ to date. It was a good bit drier than i hoped it would be. It wasnt tough but did require a knife to cut. Bark and smoke ring wasnt impressive. I did foil at 150 and pulled at 195 and then it rested for an hour in a cooler at witch point it...

Just found a clay saucer for my 22. Was tough to find as alot of garden places arent open here yet. Anyway has anyone ever had one crack from thermal shock? Gonna try it for the first time tommorow, its gonna be below freezing here. I may keep the saucer inside tonight so its warm when it goes...

Its cold out here (southern Ontario) and my therm is "pegged" too, i think its just reading really low.

My new 22" therm reads correctly (tested it) it does read about 35-40 deg lower than grate tho. Nature of the beast i figure. it seems to me aswell that the difference between grate and lid seems to decrease as the food gets closer to done. If people are reading temp at grate with a probe does...

It comes with one! no need to buy one

Seems to be alot of brisket topics lately but i cant seem to find what i am looking for. I have a small brisket thawing out for the weekend. Its 6.5 lbs untrimmed in the package still. I'm guessing i'm gonna loose about half a pound of fat ( not alot on it) alot of what i am seeing says about...

Called maverick. New probe in the mail!

i got a newer lodge pan (10yrs old) smooth as a babys bum now. I vote cast iron, i love mine.

Thanks. Ima try that although i bet Canadian orders dont apply.

I wasnt even aware of that option from weber, i'm gonna order one this week!

Got the transmitter working now, switch has an intermittent problem turning on. However the meat probe is still reading off. I think it may have gotten submerged in water while getting washed. I checked its resistance and it reads alot less then the smoker or other probes i have in the house. I...

It wasnt hitting the grate, pretty sure anyway. However that is the least of my problems as it wont even power up now

Anyone ordered the parts from weber to do this before? I know i should have just got a performer... Next season maybe. The lid hook they come with kinda sucks.

Only used it about 3 times so far. went to use it today and after running a few mins with just the smoker probe while the cooker got running at temp i plugged in the food probe. It was reading wrong, saying raw food was over 200F. after changing the batteries in the transmitter figuring it was...

On my 22 a full ring of maple leaf briquetts lasted for about 12hrs at 225ish running in temps that were in the mid 30s out.