Recent content by jefffro007

Goodmorning all ... I'm looking for some help here please . I have always wanted to purchase a ET 732 and was almost ready to pull the trigger and noticed their newer model ET 733 . My question is is the 733 worth the little extra money or should i stick to older model ? Has anyone here owned...

I like to do 2 hours in the smoker at 225 also . Thick or thin bacon dosen't matter to me ... If the bacon is not crisp I just broil it in the oven with the oven door open " So they dont get too much heat " and crisp bacon to your desire.

I like 225 degrees . I believe this is what most do for 2-2-1 method .

I have used Mountian Dew in 3-2-1 method smoking ribs and also when foiling pork butts and my favorite beer when no soda is available .

I add un soaked (in water) Hickory to bring ut the temp. A little goes a long way . I do this with no mods to my ECB .

Nice first build !!One question ... where did you find your charcoal backet ? 

In my opinion the pork butt is not difficult to do .. Key here and all smoking is maintaining temprature . You figure that out and you will find smooth sailing .

IMHO I like these ribs for the price ... usually under $10 a rack in my aera . Hint : i do not just throw them on , i always remove the membrane and use my own rub the night before . 3-2-1 or 2-2-1 method .

And i thought i was the only one !!

Welcome to Cali .  If you make up to Sacramento try MacQue's Bar-B-Que 8101 Elder Creek Road Sacramento, CA 95828 (916) 381-4119 There one of the best around  . Jeff