That looks and sounds great. My all time favorite way is to use this marinade:
5 oz soy sauce
1/4 cup brown sugar
1T lemon juice
1/4 cup bourbon
1 tsp worcestershire
1 1/2 cup water
I'm not a bourbon guy so much, but the bourbon and venison are so happy together.
my favorite online source is alabama smoke wood. The guy who sells it makes a propane conversion kit for charcoal smokers called the afterburner. Don't know anything about that afterburner, but he has a good variety of wood in nice chunks that work really well. He doesn't have apple, but does...
I am interested to hear how this went. I have a choke cherry in my front yard that has always leaned and now is leaning at almost 25 degrees or more, so I plan to cut it down and replace it before it falls. I would love to know if this is a score for me. :-)
The one missing variable from both of these accounts is the relationship of the probe to the door therm? I am interested to know if the maverick is near the same level as the door therm. If no, you might be simply registering the variability of the temps at different positions in your smoker. ...
Ok, I've never really looked at these, but since I melted the remote transmitter on my old thermo, I'm in the market. I notice a $20 price difference between the two units. Are the new features worthy of a $20 price jump, or should I order the 73? Seems the most significant change listed was...
I don't understand why you couldn't get bark if you had heat.
Falling apart is expected between 190 and 200 and is what makes it so easy to pull. I don't take it off the smoker unless it's at least 190. Wish I could be more helpful.