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I love that song, my 3 yr old always wants me to play it...gotta get them started early!

Those look delicious!

Hey fellas, sorry for not responding yet. It doesn't very hot mounted down there at all actually. The metal in the bracket is so thin that most of the heat dissipates by the time it reached the unit. I can grab the top of the bracket no problem. Thanks for the comments, I love this thing!

Looks tasty so far!

My longest burn has been right at 21 hours with a full load of Kingsford Original. Temps at 235. This was with the DigiQ II controlling things, and it probably had another couple of hours it could have gone. No water in the pan, just foil. Before I got the controller, I did a 20 hour cook...

I just got my Guru and love it so far. I didn't want or need all the bells and whistles of the stoker, so the DigiQ II fits my needs perfectly!

I got my new unit Thursday and am well into my first cook of 2 8lb pork butts. To mount it I bent up the included bracket and mounted it to the top hole of one of the legs. Here is a picture of the mount. I love this thing, setup was a snap and everything is working flawlessly so far!

Nice win!

I love overnighters, sounds like a successful run!

Meat looks awesome! Nice color on those ribs.

I bet fish would be really tasty...I may have to try that on some trout I have in the freezer.

I always roll my ribs as well. I don't foil, so no worries there, and they seem to cook very well, without any overcooked areas. I will typically put the thicker portions of the racks near the edges of the grate, to compensate for the hot spots.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Muller: Jason,Y At what point did you sauce them and at full strenth or did you mix the sauce with anything. Thanks </div></BLOCKQUOTE>I didn't...

I smoked some chicken over mesquite and we used the leftovers in a chicken salad...it was very tasty! The smoked flavor gave it a really nice added flavor. The recipe I used has pineapple chunks, celery, toasted almonds, and water chestnuts, along with mayo and a little curry powder. Its a...

Brown's website says it will be here tomorrow!!! I got a black unit with the 10CFM fan and upgraded probe lengths to 8'. Got some pork butts planned for Saturday night as a maiden voyage...can't wait!

Great looking birds!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B: Jason I have been thinking about making these. I have a couple questions. On the DP site they cooked for 1.5-2.5 hours and you said you only...

Wow, those look awesome! Great work as usual!!

Also, once you foil, it can be finished in the oven if you'd rather...its the same thing to the meat once you foil it.

Regarding the fire, I didn't measure with a chimney, but my unlit coals barely covered the bottom with a charcoal layer. I didn't use that many lit coals in the chimney, probably 20 or so. Even without the water pan in there, it took a while to get up to 250, and I don't think it ever got past...