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David, Personally, I prefer more bite too, so you get a nice clean bite off the bone, but not too chewy. When I cook spares, I foil them, but only for about an hour or so, not two hours.

On the way home from work, I stopped at Bruno's, a local grocery store here in Alabama. They usually just carry the ubiquitous Kingsford charcoal, but today I was walking down the aisle and froze. They had bags of a lump charcoal called Full Circle! They were selling it for about $7 for an 8.8...

Here is a link from the TVWB website to a good list of accessories: http://www.virtualweberbullet.com/accessories.html

You can also smoke, set, and pull the butt, and then refrigerate the pulled meat for a day or two. Then you can re-heat whenever you want, and it will taste like it was just pulled. You can add a little apple cider vinegar if it seems too dry.

I am lazy, so I just stick the clay saucer inside the water pan and foil the whole thing. Then when the cooking is done, I can just throw the foil away for easy clean-up.

When I cook brisket, I use lump and it works great. I use Wicked Good, which I got from a local BBQ supply store. I agree with the others that you started with too much lit coals. Try starting with about 1/4 of a chimney of lit lump. For longer cooks, if the temp starts to go down, you may...

A local supplier carries the V-rack by BGE. It looks pretty good, but I'm not sure I wanna spend $25. http://www.fredsmusicandbbq.com/Big_Green_Egg_Porcelin_...ert_for_p/bgevrp.htm

I think everyone should be able to choose their own handle orientation - horizontal, vertical, none at all

I'd say 1/2 rack per adult and 1/3 rack per kid. So that comes out to ummm..damn, nobody said there'd be math...5 racks? You might wanna cook a 6th in case you get a big eater or accidently drop one on the ground!

I attached two handles vertically on opposite sides, so I didnt have to drill any holes. I also installed two guru eyelets through the non-handle screw holes. Here is a picture of mine - you can see one of the handles and one of the eyelets...

Anbody see Bobby Flay do a pulled pork challenge against Lee Ann Whippen from Chesapeake VA? They actually used CBJs, so it was a fair contest. I wont ruin it for those that haven't seen it yet

You may want to avoid putting the raw chicken over the ribs to avoid cross-contamination. I use the 3-2-1 method on my spares, so when I cook chicken and ribs together, I put the ribs on first and wait to put the chicken on after foiling the ribs. Then I can put the chicken on top without worrying.

I've noticed that grocery stores are selling St Louis-style spare ribs packaged by companies like Hormel and Smithfield. I wouldn't mind not having to trim the ribs myself, if the quality was comparable. They don't seem much bigger than loin backs, but that might be just because the way they...

I thought the same thing when I ordered my eyelets, so I got the Tel-Tru thermometer too. I almost got the leather gloves and silver bullet cover, but I decided not to go overboard.

I have two eyelets in my WSM, and most of the time only use one of them for the two ET-73 probes. It's low-tech, but I stick a small twig in the other hole.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hank Hill: Speaking of the ET-73, has anyone purchased the new 6ft wire food probe with high heat resistance? I was thinking of getting a couple, so I...

I really like Big Bob Gibson's red sauce, and the Sticky Fingers sauces aren't bad.

I have used my ET-73 for several cooks now. I shoot for a smoker temp around 250 for most meats, a little higher for chicken. At first, I set the min to 230 and the max to 260, but now set them to 210 and 280. This way the alarm doesn't go off every 10 minutes, and the temp doesn't get too...

I'm not sure what you mean by "register". To get the temps to show, I turn the reciever on first and then turn on the transmitter. If I forget, I just switch the tranmsitter off and on, and it starts to work.