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LOL!  OK, Francis.

Obviously. 1) I didn't "misquote" you. 2) I missed the change from 1 Kg to 1 Lb in the second listing.  A simple oversight on my part.  I'm sorry that a simple error causes you to feel slighted. 3) The dig on "hot links" was a part of the ribbing. Sorry, I didn't know you had such a...

Wow...you're even more sensitive to good-natured ribbing than you are to spice.  Did you miss the big ol' grin at the end of my post following the "but I'm from TX" comment?  I assumed most people would understand that as a sign that I wasn't exactly being terribly serious.

What type of "chilies" did you use?  Unless they were at least equivalent to habaneros on the Scoville scale (or hotter) I don't see this producing anything resembling "heat" when added to 2.2 lbs of meat.  Don't get me wrong, this sounds like a recipe that would create some tasty sausage.  But...

Thanks, it was...and is even a little better now after a couple days in the fridge. I will say that I believe I'll cut back on the wine just a smidge next time. There's a hint of fruitiness in the "gravy" that, while not unpleasant on its own, is out of place in a savory dish like stew. Other...

I visited several local Hispanic markets last week looking for some cabrito (kid goat meat), but everybody was fresh out.  Instead I managed to find some nice oxtail, so I grabbed 3 lbs of it and called it a good outing.  I've never cooked oxtail before, but since the weather here in N. Central...

I bought the Ivation dual-probe a little over a month ago and after only 3 uses the food probe failed completely.  I contacted the company about it 8 days ago and received a prompt reply apologizing and saying that they'd ship me a free replacement by EOB the next day.  After having still not...

Your math is flawless. I was rather surprised myself...and really tired after sleeping downstairs so I could wake up every 2 hours to check the temp and spritz w/apple juice. It turned out well though. Not quite as moist as I wanted, but not dry either. ETA: Upon reflection I'm thinking that...

I just pulled my first pork shoulder (an 8 lb butt) out of the smoker after hitting 195F at 7:30 AM. I put it in at 9:30 AM yesterday. I went with the usual 225F for the first 12 hours, but with 50 degrees still left to go before hitting the target I bumped the smoker up to 250F. That didn't...

...to all those here who have at various times in various threads posted the water-pan-full-of-play-sand tip for stabilizing smoker temperature. The wild, seemingly uncontrollable temp swings I struggled with the first few times I used my SV24 really tested my patience, and were taking a lot of...

Thanks. I picked up a bag of play sand tonight that I plan to put in the water pan for my next smoke in an attempt to stabilze the temps a bit. I'm hoping it will at least keep the swings lower than 20 degrees in either direction.

I stayed pretty basic for the rub: 1 tsp kosher salt 1 tbsp black pepper 1 tbsp paprika 1 tbsp onion powder 1 tbsp garlic powder 1 tsp cayenne 1 tsp cumin 2 tbsp brown sugar Then a good spritz of apple juice once every hour. I also kept no more than one chunk of mesquite in the pan at a time...

BTW, here is what the results after 6 hours at 215-250 (it was cool and breezy yesterday, and the temperature fluctuated a lot between those two points) looked like: Given how juicy and fall-off-the-bone tender they were I'm really questioning the value of the 2-hours-in-foil portion of the...

Too late, I already made them and they turned out delicious. Besides, what you give above is good advice. I was looking for bad advice. I mean...how in the world would I be able to blame you for anything that went wrong when you gave me a time-tested, nearly idiot-proof method? :biggrin:

...and I need some bad advice so I'll have someone to blame if they don't turn out. Thanks in advance to all those willing to throw themselves on this finger-pointing grenade. :biggrin:

That's correct. I just used the Ivation name because that's the one I bought.

What I'd really like to see is a WiFi thermometer that integrates with my SmartThings hub and/or my Amazon Echos so that when I'm upstairs I can ask, "Alexa, what's going on in the smoker?" and have her tell me, "The smoker's temperature is at 226 degrees, and the food's temperature is 184...

OK, that was informative. Thanks. Some thoughts: I can see how the heavier, more rugged build would be of value to some. For myself, I don't put my thermometer units through any rough handling, and their light weight means that even if I do drop one of them they're very unlikely to...

Unless I'm missing something (and I might well be), according to the description it appears to deliver essentially the same functionality as the $59.99 Ivation (https://www.amazon.com/gp/product/B01AGNOUBU/?tag=smokingmeatforums-20). So why the $40 premium?

Looks nice.  But pre-ordering for $99 seems like a lot when the Ivation delivers the same functionality (save for the multiple-receivers-per-transmitter support) for $60 via Amazon and is available already.