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For whatever reason, it keeps loosing its "link" back to the transmitter at the smoker. Any ideas? it sure is a pain to take the back off the transmitter, and turn them both off to get them back in sync. Thanks

I've seen lighter woods for brisket. Would hickory not be good?

I have been volunteered by my wife to make pulled pork as the main dish for a church gathering Sat night. The only issue is that I have to work all day tomorrow. So, my question is this. If I get the butts (doing 2) going at 10 or 10:30 tonight- -can I pull them off at 8AM tomorrow, foil...

I've been roped into cooking for a friend's July 4th cookout tomorrow. He's got lots of folks coming over and we worked it out to be 7 slabs of spares. Using 2 rib racks and the top and bottom racks, I should be able to fit all of them in my bullet, right?

I just got my new silver C over Christmas. I was excited to try out the sideburner (cooking some potatoes) tonightwhile searing some steaks. Pretty calm night, not much of a breeze. Unfortunately, the side burner seems to have only 2 varying degrees of Nuclear Hot and Super High. I adjusted...

Any one know where I could get some cheap spray bottles to use for basting butts with apple juice? I'd like to pitch them after use, as cleaning out the straw can get tedious. thanks

Got a digital camera for Christmas. I posted a question back the Wednesday before Christmas, desparate to get some butts quickly thawed and on the cooker to take to my parents. They turned out great. The family loved them. Here are a few pics. http://community.webshots.com/user/wgrace8888...

Over Christmas, I accompanied my wife to the Williams Sonoma outlet to find some pots. Instead, I found a $199 Deni Foodsaver marked down to $50. Has anyone else heard of this? Well, I got tons of bags, and some spares (pack of 30 for $5.99) and it has the ability to seal jars and the like...

I've noticed that Jim is trying to get elected to the Board of the KCBS. Does anyone have a link to the place to vote? Or do you have to be a member of their society, maybe?

Just joined Costco on Saturday. Got 2 excellent looking butts. Roughly 8 pounds a piece. I am cooking them Wednesday evening into Thursday afternoon to take to my father for a Christmas surprise. However, I didn't think the butts (purchased in cryovac out of the meat case on Sat) would be...

It's 1:35AM Est, and I am about to head to bed. First smoke with the new Guru will be tomorrow morning, starting at 5AM! Woof. Doing 2 racks of spares for some friends as we watch NFL, and tally up scores in our Conference Championship games for fantasy football. Looking forward to letting...

Ok. So, I got some red PVC lamenated gloves, which will be my "heat" gloves. I'll use it for lifing grates mid-cook, placing coals, etc. I also picked up a pair of black, mid forearm length gloves that were in the cleaning section. I thought they could be my hot meat pulling gloves. But...

I am looking at the various Foodsaver models. I think I have found one that will suit my needs (ie just seal up sandwich size helpings of pulled pork for a quick dinner down the road, so no need for the vacuum sealing mason jars and the like). Anyway, I remember reading that folks sprinkle...

Before I have been using a bag of Weber Fire Spice, which are nothing more than chunks of hickory. But a buddy had a hickory fall in his yard, and gave me about a cord of wood. it has been sitting, stacked outside in the elements for some time. it has turned grey, even. Could i use that for...

I started my 9 pound pork butt last night at 8PM. got temps stable and went to bed around midnight. Woke up at 4 and temps still at 245. Then woke up again at 8 to find- -RAIN. Just a drizzle, but steady. The temps had dropped to 215. No sweat, I opened the vents back up, and got the temps...

Thinking of doing a pork butt and chuck roll together for the weekend. My concerns: 1) Which one should go on top, or does it matter? 2) Is there a significant difference in the time it will take, and if so, should I adjust the poundage to compensate? 3) Butcher says Chuck roll is $3.49/lb...

In Birmingham, There was a restuarant that served pork and beef, with a choice of 2 sauces. One was a honey mustardy kind of sauce. Not great. But they were known for their second sauce- -which as a white sauce. It was very peppery, and had a vinegar taste to it. Not sure what the base...

I made some good ribs on Saturday. Some Spares and BB's left over. They have been chilling in foil in the fridge since then. Thinking of finishing them off for dinner tonight. Any good tips on reheating them? Perhaps wrap them in foil and put them in the oven for while? thanks

I am planning on doing the BRITU recipe, and also adding another rack or 2 with some purchased rub and adding Dreamland sauce to finish. The BRITU recipe is so precise- can I do the other ribs at the same time on the lower grate, or should I start now and do them in two separate batches? I...

Mentioned in the Texas Sugarless Sprinkle section of "Cooking"- -Chris makes reference to Paul Kirk's cooking school. Has anyone been? What it worth it? How much does it cost? Any feedback would be great. I checked out Pk's website, but none of the upcoming ones were close to me in GA.