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I use the clay pot and have been doing so for about 5 years. It holds the temp better and keeps my wsm at 225 to 250. On my last smoke, I cooked 4 butts. Put the butts on the smoker at 11:30 pm and went to sleep. I woke up at 8:00 am and the smoker was right at 225! No draft device used. I am...

Yes..I was planning on that. I just hope it tastes as good as usual as I am having a lot of guests.

Okay....In my haste to throw 4 butts on the smoker. I quickly made a rub and forgot (Helloooooo) the salt!!! 10 hours into the cook I realized this...took the butts off and re-rub them. Question...Anyone make butts without salt and will that make them less flavorful and less moist. Please...

I'm working on an easier mod which will only require drilling 3 holes to add 3 new brackets on the opposite end of the stacker. This way I can use the stacker flipped on my SJP and create an entirely new smoker with two grates and use it on my WSM with the lid inside the rim. I'll keep you posted.

Robert, I just purchased the ProQ because I wanted t convert my SJP into a smoker and wanted the extra room on my SMC. I have not yet had the opportunity to smoke on the SJP with the ProQ. If you have, could you kindly give us some details on a smoke, esp. with regards to temperature control...

Bryan, The first mod has less holes in the bowl than the second mod. All other things remaining equal, like the same number of holes in the lid vent, would mean more air entering the bottom of the bowl in the second mod., therefore higher temps. That's my guestimate. I was just questioning...

Bryan, Upon further, and more serious reflection, your expalantion makes sense, but I think your analogy may not apply to the laws of thermodynamics or convection. However, I am not an expert in either area. Thank God! In your water through the pipe theory, you are forcing water through the...

Bryan, Since you "splained" it that way, I stand corrected, I'm glad I didn't know about the second mod. when I did the first mod suggested by you.

How about just rolling up the ribs and using wooden skewers to hold their shape. Does anyone see any difference between ribs cooked using a rib rack and wooden skewers?

Awesome mod. Great handle feature, 600 degree temps. with one chimney of lump. I think your SJP mod is now definitive. Mike

JD, I never considered your mod but I like it very much. You have more holes for oxygen to get in. It must yield some hotter temps than other mod. It would be great to get a side by side performance comparison of the two mods.Mike

Marc, I have installed one eyelet on the top hole ( or upper grill strap) position. I have found it to be very useful as I have placed a weber replacement therm through this eyelet which gives me a reading at the upper grate level. It is very professional looking and useful. I don't see a...

I placed my tel tru therm opposite the top vent on the other side of the handle and equidistant from the handle as the vent. I believe the stem is 3 inches and it does not interfere with the food. Mike

The glow in the dark feature is excellent for overnight cooks. It definitely has made it easier to read from a window. Sometimes, I will shine a flashlight on it. Somteimes, I don't need to. Mike

Aaron, Did you consider rotating the dial so that 235 mark is in the 12 o'clock position, so that you know from a distance if the needle is pointing at 12 o'clock your smoking? The 235 mark on the lid less ~10 degrees will give you the grate temperature of about 225. I am assuming that your...

Bruce, Defintely more constant at these outside temps and it makes sense. Mike

Bob, Since your Italian clay pot base you purchased from Home Depot did not have lead, I'm guessing that mine should'nt either given that they are likely from the same manufacturer. Thanks, Mike

Bob, Where did you pruchase your clay pot and who makes it, since you tested it for lead and your test was not positive? Did you buy the Italian pot from Home Depot?

When I was doing my sjp mod, I told them I was doing a modification. As I recall, they told me that I would lose my warranty if I made any changes to the product. I told them that I didn't care. They proceeded to take my information down. I think that they are just concerned about a...

Davidd, My first brisket cook turned out the best. It was a combination of temperature, temperature monitoring and testing for fork tenderness. One must be very diligent with brisket. My first cook was a hard cook to duplicate. I think people who cook consistently tender briskets are...