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Hello All. Please take a look at my UDS brisket cook chart and initial config screenshot from this weekend. I configured it to run the fan (stock HM blower) along with the damper. The oscillations went away after I dropped the fan max to 75%. Should I have set the max fan to 75%? I suppose...

I live at high altitude and I struggle to control my large BGE - especially during low and slow. Can anyone recommend a simple one that has a pit probe and at least 1 meat probe? I don't need fancy monitoring. I am just looking for something at a reasonable price

I have a UDS. I use a pizza pan as a diffuser, and a water pan on top of that - below the meat. I typically cook fat side down I have read logical reasons for both. Fat side down may protect the meat from heat coming from below. Fat side up perhaps helps keep the meat moist. Has anyone...

I have used the Minion method for years with great success on my Weber kettle and my UDS. When I grill on my Weber, I fill my starter with new briquettes, and I light a small starter cube underneath. For 5-10 minutes, thick black smoke pours out of the top of the starter. After that, the...

Well I have the PCB kit (T/C), a power supply, an Rpi A, and a wireless adapter. I have been following the assembly instructions on the wiki page. Thanks Bryan. Well done. I just finished installing the connector jacks. I think I am getting close to the display installation. I have been...

Hello All. I have a UDS and 2 Weber kettles (a one-touch, and a 3-vent). I have been using an iGrill to monitor cooker and meat temps. I like it, and I am ready to get something that will allow me to do overnight cooks, and not have to constantly pay attention to the cooker temperature. This...

This could be one of those threads that addresses a number of interesting things. I have a 22.5" OTG. I love it. I desire nothing else - save a real good smoker for BBQ. Since I am a father of teenagers, that is not currently in my budget. I have cooked pulled pork the most, since it is...

I have purchased 3 racks of trimmed ("no brisket bone") spare ribs (in cryovac) from Costco (15 lbs total). I will cook only 2 of the 3 racks this weekend, low heat on my 22.5 OTG My problem is that each rack is about 8" x 19". I have a few options: 1: Use my other Weber (22.5 3-vent) and...

I just splurged and bought an iGrill thermometer. I ruined a brisket not long ago, and I am attributing it to me not using common sense, and a dial meat thermometer that may be very inaccurate. I am not one to jump on gadgety things, but this one looks pretty neat. I plan on "borrowing" one...

I am getting better at setting up my OTG for longer low&slow cooks. I use 2 bricks in a "V", and the minion method. I can control the temp around 225 pretty well this way. I have begun to use fist-sized wood chunks spread out in the unlit briquettes. I have noticed that smoke steadily...

I am new to this forum and I have learned a great deal already. I have pretty much mastered Boston Butts (which I know are one of the easiest cuts). People always tell me my pulled pork is "to die for". I am beginning to try brisket. I have done ribs before, but I have never had them turn...

I am new to this forum. Very good information in here. Thanks so far. I cooked my first brisket. It was a 3 lb. flat. I followed a recipe in a book. I slashed the fat cap and brined it overnight. The dry rub was salt and pepper. I cooked it fat-side down for about 12 hours. The temp...