Equipment question

[chef jimmyj]

Try this... It is Mild and compliments different style sauces well...Anything else, just ask...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

You may also like this for Ribs...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

[mr500]

Thermometer...thats easy  Maverick  ET-732.  hands down.   Get one from Todd in the ad boxes on the right. He will hook you up sir

http://www.amazenproducts.com/

Mike

 

[oldschoolbbq]

Hello , Deno. Ifeel the same as some of the other guys... I was told a long time ago that when you choose a Smoker , go one size bigger , well , I took him seriously and went a couple of sizes bigger :

the 'Lil Girl   and  

"Flo" , my GOTO Smoker...

Have fun and...

 

[den60]

That was another question I had. Do you go with a probe that you leave in or do you go with one you insert only when you want to check?
 

 

[dsorgnzd]

It's MUCH easier to use a remote thermometer with a probe that stays in the meat during the entire cook.  For  one thing, it will give you something to do/obsess over, since you won't have to babysit the WSM to maintain a consistent cooking temperature (I'm only half kidding here).  But mainly it eliminates the need to remove the  lid to check on the meat. Keeping the lid on helps you keep  the cooking temperature constant.  The Maverick mentioned above  has two probes - one for  the meat, the other to monitor the cooking temperature.  If you really must  see what the meat looks like in the middle of cooking,  shine a  good LED flashlight down through the top  vent - you'd be surprised what a  good  view you can get that way.

One suggestion: when you start out  using the WSM, don't "chase" the cooking temperature by constantly adjusting the vents.  Let the smoker come to a steady temperature, and then, if you need to move it up or  down, make  small vent adjustments and give the  smoker time to react.  After  you use it a  few   times, you'll  find a  combination of charcoal, how you start the fire, and vent settings that will give you the temperature range you want. Be consistent in how you operate the WSM, and you'll get more consistent results.

You already got the big WSM, and you probably won't regret your choice.  But I will say that you can fit a pretty big turkey on the smaller WSM by placing it on the bottom rack, on a stand like this one:

 

[den60]

It's MUCH easier to use a remote thermometer with a probe that stays in the meat during the entire cook.  For  one thing, it will give you something to do/obsess over, since you won't have to babysit the WSM to maintain a consistent cooking temperature (I'm only half kidding here).  But mainly it eliminates the need to remove the  lid to check on the meat. Keeping the lid on helps you keep  the cooking temperature constant.  The Maverick mentioned above  has two probes - one for  the meat, the other to monitor the cooking temperature.  If you really must  see what the meat looks like in the middle of cooking,  shine a  good LED flashlight down through the top  vent - you'd be surprised what a  good  view you can get that way.

One suggestion: when you start out  using the WSM, don't "chase" the cooking temperature by constantly adjusting the vents.  Let the smoker come to a steady temperature, and then, if you need to move it up or  down, make  small vent adjustments and give the  smoker time to react.  After  you use it a  few   times, you'll  find a  combination of charcoal, how you start the fire, and vent settings that will give you the temperature range you want. Be consistent in how you operate the WSM, and you'll get more consistent results.

You already got the big WSM, and you probably won't regret your choice.  But I will say that you can fit a pretty big turkey on the smaller WSM by placing it on the bottom rack, on a stand like this one:

Thanks for the info. Yes, I am going with the Maverick ET723. I like the fact that it monitors both the meat and the smoker temps.I'm a bit worried that the reviews are so mixed though. It makes sense to open the smoker as little as possible. I've also looked into what I need to do to make a hole for the probe. I think I will go with the small brass nipple I saw in the Thermometer thread. Of course, I do hate drilling into something that is brand new. Thanks for the advice on getting the smoker adjusted right as well. It makes sense to let it settle at a heat and make adjustments afterwards. I expect another adjustment will have to be made once you add the meat (after giving it 15 or so minutes to get back up to temperature).

 

[dsorgnzd]

I expect another adjustment will have to be made once you add the meat (after giving it 15 or so minutes to get back up to temperature).

To be honest, I add the meat as soon as I add the lit coals.  With the body of the smoker set to the side, I put the meat on the rack, insert my thermometer probe, and put the lid on. Then when the lit coals are ready, I pour them over/beside the unlit, and then set the body on the charcoal pan.  This just seems simpler to me than getting the temperature  stabilized, then disrupting everything by taking the lid off while I put the meat on.  The fact that I don't use water in the pan makes this easier, too, since I don't have to worry about spilling water.  But again, I think the important thing is that I do it the same way every time.