Recent content by Adam aka DocAutomatic

Normally I do aim for 250-275 as I usually start early in the morning and am rushing/stressed as dinner time approaches. I want to kick that habit and just start late at night (meat on by 1am) instead of early in the morning (fire start at 6am, meat on by 7am).

I consider myself experienced with WSM and brisket. I use a CyberQ WiFi to control temps. I am considering going back to putting water in the pan. My reasoning is that I notice when doing low/slow with the WSM all buttoned up for the ATC and no water, there is very little airflow because it...

We settled on a rib roast. Can't wait!

My folks are coming to visit in 2 weeks because my family is going to be MIA over the holidays as my wife is expecting our second child so we can't fly. My dad, after listening to me go on about my newly discovered enjoyment in smoking/grilling over the past year, texted me to choose something...

What temp did you cook it at?

In one sense, I'm undeserving of either given how badly I screwed my last brisket. On the other hand I was staring down the barrel of an employment calamity & was able to land something & get a sweet severance check. I'm pretty certain I know what went wrong on my last brisket (a probe getting...

Really? Man, I must be doing something wrong because it's taking me 1-1.5hrs from lighting the chimney to be satisfied with the level of smoke to put meat on. My coals are pretty gray by the time I dump them in.

My usual is filling up the ring w/ unlit KBB, make an indentation in the center, dump about 12 or so lit coals (from chimney) in the indent. It works... OK. I do sometimes need to stir things up late in the cook but that's not a big deal, much prefer that vs having to add coals. Btw, I use an...

I'm in your field, robotics, EE, mechatronics. I get it, everything you said. Was just curious (and worried) that there was something big I was missing from a safety/quality standpoint. I'm a relative rookie in terms of cooking, I used to say things like "hey, come on over! I'm barbecuing some...

Any particular reason why you're not a fan? I mean, I can't think of any possible con to the use of an ATC. It's not even like a "foil vs no foil" topic, you can cook precisely the same with/without an ATC and the results will be identical. I'm genuinely curious about why you dislike them.

Finished my 5th brisket yesterday. Every time in the days leading up to the cook I'm excited and furiously planning it out in detail. And yet, for the 5th straight time (for brisket at least, but this happens with other things as well) I can hardly stand to be around it by the time it's done...

Well I ended up with a bit of both... Far prefer the self adhesive tape version

I don't think so. Also only pit probe + 1 food probe, I think (not an expert on their entire product line).

Yes and yes. Using an 18" WSM and leaving the top vent fully open. The ability to set up alarms/notifications for time or temp and access the controller from my phone (even when not home) really helps with piece of mind. Although if you do everything even somewhat right the controller will do...

I'm having trouble finding local USDA prime packers and considering online ordering from the likes of SRF or Creekstone. One of the things I like when buying brisket in person is being able to choose between a few specimens. I really value packers that have thick flats that don't just taper down...