They're all loving it. Guess they all had low expectations. :-)

The liquid smoke does seem to be a bit salty.
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Baby backs again...my brother came up for the weekend
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18lb of boston butts.

Side bar---> I always just chop it up with a big cleaver. What technique do you guys use to shred/pull it?
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I use two regular dinner forks to shred.
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I use these: http://www.amazon.com/gp/aw/d/B003IWI66W

They work great.
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thanks guys. The bear paws look fun.

Lost my fire at some point last night. First time ever. Sadface. Oh well. Pulled the meat off and foiled it to fire her back up. Meat back on in 15mins.
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Same as Dom here, two dinner forks. I have a few older ones that are heavy enough that they don't bend.
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Anyone know of something like this a bit more sturdy/durable.
I don't mind paying more. I am looking for quality.
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A friend of mine swears by the Meatrake. Seems like every other week he's cooking and shredding a couple of butts to take to work.
http://meatrake.com/whats-a-meatrake.html

Actually, you probably know him, or at least met him. Shawn (MACS) in Temecula.
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I just use my hands to pull my pork...wait a minute, that doesn't sound right :-)
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I smoked 3 racks of ribs last night before sandy gets here :-)
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Sure, they're made of plastic but they're more than durable enough to get the job done.
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The ones I've been around are like ABS plastic and pretty dang sturdy. The metal forks mar pans and counter tops where the ABS is more forgiving.
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...only in this thread Steve:-)

My ET732' arrived yesterday. Will be giving them a test run on Monday:

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I love my ET-732! It's great to monitor everything from the comfort of my couch! Hope you like it too.
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Mark, that table cloth is almost as good as Mac's doilies.

Also I think I would stay away from the bear claws....they LOOK great,
but from what I read, the tips just start melting and deforming and before
you know it they are useless. Not all the reviewers said this, but enough
to steer me away. I guess the rakes are the way to go.

As for personal observations, it also looks like the way they are held gives
up all the leverage you'd need to make a good job of it. It would be better
if they were more like a glove where you could put your hands INTO the
device instead of holding it. Seems awkward to me.
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I'd knock over an old lady to get after THOSE ribs....dang, son.
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HAHAHAHAHAHAHAHAHA.....
I checked the meat rake website Adam posted....look at this photo....
Some BBQ lover's take on the chocolate fountain, that's TOO MUCH, lol.
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This was last night. Loaded the grill with several rounds of hickory and lump. Allowed the temp to reach about 300F. Had this beautiful side of Steelhead. A little kosher salt and several lime slices. I put the fish on and shut all the vent down. It probably cooked/smoked about 8 minutes. The interior of the meat was barely tepid, more like room temp. It had a great smoked flavor and melted in your mouth. Some of the best fish we've had in a while. Outstanding!

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2 bellies of bacon done today. Happy, happy, happy.
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