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A few years ago someone posted a thread on how to modify the ET-73 for better reception by drilling a small hole and pulling the antenna wire through the case. I can't find it anymore. It had pictures and nice directions. Anyone know where it is?

Thinking about adding one, is it feasible? My firebox is 24" long on a 24" round. Pit has a 48" horizontal and a 36" upright. Wondering if either unit would power the pit to a constant 225*-250*?

What is this at the top of the page? Is there background music now?

Sometime in 2006 a few guys posted slideshows with music. What program was that? Yahoo! Photos is closing and I need a new storage site for photos but want to be able to do something with them.

I wanted to reprint from another forum what I did a couple of weeks ago at my 1st catering gig. It might be useful to someone thinking about catering an outing. Although the first catering went very smooth and was a lot of fun, it was a whole lot of work. After visiting with the Woodman, I...

I entered my second cookoff this past weekend and to my surprise had my number called and took the walk to pick up my 7th place chicken. I also made final table on ribs and brisket (12th and 15th I think). I was really worried that my chicken might get DQ as we had 4" of rain on Saturday...

You must have a business permit and sales tax license for US Foods to sell to you. Most of us don't go that politically correct.

I'm looking for cook off check lists. What to take, how much, when to start fire, when to out meat on - everything from coolers, ice to lawn chairs and spices. I don't even how where to start. Anyone got something to share? I heard Bill the Grill Guy might have some.

Christmas turkeys. I smoked 8 of them and gave them away as gifts. Here's a sample.

Monday evening I foiled all my turkeys when they reached between 155*-165* and placed into a cooler to rest, and because of the lack of storage space. My plan was to deliver most of them tonight, keep one for myself and 2 of them would then be put on ice for a trip Tulsa. All the turkeys cooked...

Did a cook for all my employees today on our company pit - a trailered Lang 80. Did a brisket and 20# of chicken quarters, tamales, beans and a peach cobbler. Everything turned out very good. Very easy to cook on it. I was impressed. Got me a hot fire (300*) in about an hour, threw on the meat...

Last night I dumped 8 - 14 pounds turkeys in cooler of 6 gallons of apple juice, to which was added, 2 gallons of cold water, 6 cups of Kosher salt, 6 cups of brown sugar, one normal size spice bottle each of thyme, sage and crushed rosemary. Set them outside for the night. Will start the pit...

Did some ABT's and beef and shrimp fajitas tonight all on The Extreme! Very good! Here's my version. I take 1 pound of cooked small shrimp and put through the food processor for a coarse chop. I then add 1 brick of cream cheese and 3 cups of grated cheddar cheese. I blend it well with my...

The lady I sold my backyard pit to called over the weekend seeking some help with her first brisket. What she did was so funny I just had to share with everyone. She called me last night, and I could tell she was upset. Seems her first brisket cook was a flop. She said it turned out so mushy...

New license plates for the Bandit Extreme!

I've gotten tired of trying to tune my pit, so I thought I'd burn some food on it for awhile. I got 2 rack of spares and 5 lbs. of "standing rib roast" (How's that Doak?) fixing to go on the smoker. Wetted the ribs with Kikkoman Teriyaki sauce and then used Texas BBQ Rub on them, while the rib...

My new grill/wok that I had made got seasoned late last night using my jet engine weed burner. :lmao: I burned off several layers of peanut oil, wiping it down with more peanut oil while the wok was still warm. I let the wok cool down and then repeated the process for about 5 coats. After...

Try substituing asparagus for the spinach. I use canned spears with fresh sliced mushrooms and don't precook anything.

Smoked Catfish Smoked fish is considered a delicacy in many areas of the country. Depending on the area, salmon, chub, buffalo, trout, herring, haddock, mullet, carp and eel are species that have most often been smoked. Several of these fish can even be found in markets. A tradition for smoked...

Finally It's Done! Something I know we all have been waiting for has finally happened! You can expect to hear from me even more frequently now! Click Here

Last two days the BBQ-4-U logo is doing disappearing acts. What's going on? Can't click to get to the main menu any longer.

I didn't call it Fat Tommy's pit 'cause I met him today and he ain't fat. Fact is, the only thing fat is that double sided smoker using 30" pipe. The guys were just taking it out to wash and paint this morning as Tommy patiently paced the concrete floors of Gator Pit like an expectant father. I...

Two firsts for me tonight. Baby back ribs, and my kettle. Just decided that I was hungry for ribs. Local butcher sold me 2 racks of baby's for $2.99/lb. Kinda late but I'm all over it. Peeled the membrane off, cut 'em in half. Soaking in a little apple juice right now while the coals get...

I'm hooked, and having withdrawls. How much longer till we get another Podcast?

Sold my Lyfetyme. Need a grill before The Bandit Extreme arrives. Weber Bullet or Weber One Touch Gold? Why?