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I am a clean-up stickler, and water pan cleaning in my 22" is a PITA. I try to make a foil liner by rolling a seam in two foil sheets to give me width to fit, but water and grease always finds a way to leak and get a gummy mess under the foil. Anyone got a good way of dealing with a water pan...

I hunt deer and wild boar in the fall, and put enough meat in the freezer to last until the next season. My preferred use of game meat is to grind into sausages and burger. I know lots of folks like stews and roasts, etc., but to me game meat is dry if not really cooked properly. A pan seared...

I have been a bit hesitant to upgrade from my DigiQ to the WiFi CyberQ. Is it really as tough as some say to get it configured into the infrastructure mode? All this negative setup publicity (reviews) has me concerned to try one. It offers me the features I need, but I may not be tec savvy...

Does anybody know a good doneness target temp that a food probe will read when inserted in the meaty portion of a rib? I mainly target the ribs doneness when meat will bite cleanly off the bone with some slight resistance. But certainly not falling off the bone. For sure, the real test of...

I am a veteran smoker, but recently have become interested in beef ribs. In my area, pork ribs are the king, while beef ribs are not nearly as common. I found a rack of angus beef ribs at a local, high-end grocer. The ribs had a fair amount of meat between the bones, but the top of the rib...

There is lots of discussion about how meat takes on smoke during the smoking process. One school of thought is that meat accepts smoke until the meat reaches a certain temp, then the cellular structure closes off any additional penetration. Thusly any smoke introduced after that point is...

Looking at options to "fry" a turkey without the fuss and mess of frying in oil, a buddy suggested the Big Easy propane cooker from Char Broil. He seems sold on his, and says the results are quite similar to actual frying w/o the expense of oil or the cleanup hassle. Any thoughts or feedback...

I have a gas fired propane hog cooker set up on a trailer to pull behind my truck. As with any cooker of this type, it is a constant watch to ensure the gas valve is tweaked to keep constant temps. I noted a new turkey fryer at Lowes that incorporates a pilot light and temperature controller...

I had a delightful corn pudding side dish in a nice restaurant. My guess is that it contains kernel or creamed corn, heavy cream, a bit of sugar, eggs..etc. It was baked I think, and was firm, not runny. It was absolutely delicious as it had a custard like texture. It was one of the best side...

I just got in my order for 6 foot probes. The ones coming with the ET-732 were only 3 foot and simply too short. The 6 footers are perfect and are available for $33 (both pit and food probes together) including shipping. I ordered direct from Maverick and they came in last week. Yeah!!!

If I was an inventor, I would create and market a foil, disposable water pan liner for 18 and 22 inch WSM's. Has anyone seen such a thing, and if so, where can one be found?

Obviously, my first choice is food on my WSM. However, there are times when it is more convenient to use a quicker or less time consuming method. With convenience being the case, I will turn to my Traeger pellet grill during the week to do some chicken quarters or a piece of salmon. I use my...

I suppose I have a two-fold question about brisket, but both are aging related. First, I have heard the terms wet aged and dry aged. Would I be correct that dry aged means to hang unwrapped beef in a cooler for a length of time, then trim off the outside skin prior to cooking? Is wet aging...

I bought a new ET-732 and would like another as a back-up. I paid $60 including shipping for my first one. Has anyone seen a better price...or they coming down in price yet?

For some of you competition professionals out there.....what formula would you use in deciding how much poundage of butts to purchase for a large crowd? In planning for an event in October, we calculate to serve approximately 1,200 alumni and families. The anticipated crowd is likely to be a...

I have had my Guru for several months and used it maybe 6 or 7 times. Last two times I have had controller issues where the digital readout reads all 88888888's and hangs up. Switching between pit and probe temps hangs it up as well as setting the pit temps up or down. I just sent it back to...

I am brining two 3.5 lb chickens to smoke/cook whole on my WSM. I use a Guru for temp control. Two questions.... What temp will be best to cook the birds whole and give me a good crispy skin while maintaining moisture in the meat? Since I will have a fairly short burn time, should I put one...

I remember as a new WSM user, I would read this section looking for something new to try or experiment with. BBQ Turkey is almost as good as pork IMHO. Smoke or cook a turkey on your WSM as you normally would. After done and rested, pull the turkey meat just as you would pull pork. Dont...

Not new to the world of smokers, I do have a relatively new 22.5 WSM. I advanced from an ECB, to a small WSM, now to the big daddy WSM. I lived in a coastal enviromnment in SC, so my smaller smokers finally went the way of the rust pile due to salt water environment. However, in my 20 years or...

My question relates to charcoal and finding a briquette that gives me the longest burn time. My recent cook almost made it to my goal with the setup as follows: 22.5 WSM 10 cfm fan Guru Digi Q DX Maverick ET 73 Kingsford standard briquettes Foiled clay saucer in H2O pan Fan damper half open...