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I would have bought more Comp K if it had been cheaper. I wouldn't mind if they just used the Comp K for the regular blue bags and got rid of the filler stuff all together. But, not sure if it just costs a bit more to make the Comp K than the regular ones.

yeah, I've never really had a problem with flipping the ribs over for cutting. Mine aren't heavily sauced when I do that and if I want to add more sauce I'll do it after I cut them. But, I'll try to stand them up on their sides next time I cut them and see how that goes for me. It will probably...

I've never done a tri-tip. Think I'll have to try that sometime this year.

I've used the ET-73 for several years now and have loved it, although, I did have a few gripes about it. Those gripes seemed to have been fixed with the new ET-732. I ordered one last week and am just waiting for it to come in the mail. Can't wait to actually be able to have it next to my bed as...

Wish I got off today. As an accountant, we don't get any holidays from New Years through the end of April.

Even though I've competed, I've never trimmed at home. If I trim at home, what would be the best way to re-wrap it? Do I need some kind of cryovac machine or will plastic wrap be ok? Or maybe something else? And I would be trimming the night before the comp, so it doesn't' need to be something...

I use one 18", one 22", and one Kettle when competing. I put the brisket and ribs on the 22" and the butts on the 18" and use the Kettle for chicken. It works, although, I would love to have another smoker or two. My first comp I used one 18" and one Kettle. That was a lot of fancy juggling.

I don't usually have much of a glaze on it when I cut it. After I cut it, I usually take each piece and paint it the way I want. This helps touch up any spots messed up by flipping it over.

For cutting I use a sharp, serrated knife. I flip the rib over (meaty side down) so I can see the bones clearly. I use a sawing motion letting the weight of the blade do the work. I don't push down at all. This allows the knife to slice through the meat. Anytime I've ever tried to take a sharp...

The first thing I would check is the batteries. I was smoking yesterday and the two units were well within range, but it wasn't updating the receiver very well. Changed the batteries and worked just fine.

I remember in my early 20's trying to grill and having no idea. I'd dump a lot of lighter fluid on the charcoal. After a few minutes of having it lit, I'd try to spread them out and start cooking before they turned ashy white, which meant to me that they were losing their heat. Heck, I even set...

I use two of them all the time. Like it's been said, you just need to turn them on one at a time. Also, I used a sharpie and numbered mine to help figure out which one is which. Like I put a "1" on both receiver and transmitter for the first pair and a "2" on the other one. This way when I'm...

I always get hungry seeing these kinds of pics.

I just have two areas on my grill, one hot and one not. I do it skin side down on the hot and then move it to the not to finish the rest of the way. Seems easier than his ring of fire method. But, I haven't tried what he did yet so I can't really say which way is better.

I only know of the ET-73, which I own a couple of them. They are pretty good. Just wish the signal strength was a little farther. But, for now that's the best that we have. If you find something better, please do share.

I just did a 10lb butt this past weekend and the times were very different from what I was used to. But, this butt was also shaped a bit differently. I'm used to using butts that are more cube shaped and they usually take me about 1.75 per hour. So, I figured the same time for this butt. Except...

I just grand handfuls of lump and put it right on the hot coals through the little door. I'm wearing welding gloves when I do this, so I wouldn't suggest just sticking your bare hand in there. I usually put enough to cover the coals, but I don't want to smother it so I'll let some of those...

I use the ET-73 so I see the temp of the chicken the whole time. That's why I can see it go up, then go back down, and then up again. It's almost like it gets to a plateau, and then something happens inside that cools it back down a little before it starts to heat back up.

I tried to do some chicken thighs. I took them off when they hit 165. They seemed wet and not quite done. So, next time I let them stay on a little longer. As soon as they got up to about 170, all of a sudden they started slowly decreasing in temp back down to about 160. Then slowing increasing...

Pork Butts are always deceiving on time. Every time I smoke one the temp rises quickly and I think it's going to be done way quicker than I had planned. And every time, it slows down and ends up taking about as long as I had planned for it to take. I think the average time for me now is about...