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I'm even later to the party, but I've found that using the Heatermeter and ditching water in the pan has upped my "hours per pound." I usually can get a pork butt cook and a separate rib cook out of a medium bag and a half. (12.9 lbs? Comes in the twin pack.)

I ended up having to re-load my HM do to an ID10T error on upgrading the software and I'm currently running a test burn to re-configure my PID settings. I have a 22"WSM with an adapta-damper with a 15cmf blower. Yeah, the blower is over kill.... Here are my current settings for reference I'd...

There once was a way to edit the home screen for the Linkmeter / heatermeter. You can change the picture of the flames, and remove the blue overlay. Anybody remember how to do that?

1lb per person is A LOT of meat, unless you are feeding the highschool football team. I shoot for 1/2 lb per person pre-cook weight and always have some left over.

You either over did it, or my guess is that you under cooked it. At what temp was your grill, and at what temp did you pull the meat off? I prefer pork to brisket, and it is easier to cook. Give a small pork butt a whirl for your next smoke.

I find it to have less ash that KBB, and not as expensive as Stubs.

How did you manually control the temp? Open the top vent? Open the bottom vents? IF you opened the top vent, then you should leave that open when using the BBQ guru. IF you had the top vent open, and had to open the bottom vents, then you need more air from the blower. Unless you were...

The birds seem to like the higher heat. When I do I low and slow bird, the skin gets rubbery ( gross ) and needs to be thrown away. It is also very easy to over smoke them. I find that I have found, for me, it is easier to cook the poultry on the grill with wood chunks added. Rotisserie if...

When I smoke a meat loaf I put down a layer of heavy duty foil, or a double layer of regular, just about an 1" or so bigger than the loaf right on the top rack then plop the meat directly on to that. That allows for some of the extra fat to run off onto the fire, well ok, on to the foil covered...

You are obstructing the flow of the smoke. This will cause the smoke to "thicken" as it will not be leaving as fast.

Between the HM and the Auber, the HM wins hands down. Yeah, it is more complicated as you have to build it, but people on this forum will sell you one built and tested. You need to fart around getting it to connect to the internet to fully realize its potential, but if you can set-up a router...

There is a difference between pipe dope and Teflon tape. One is much more messy to use! Also there is a difference between water pipe tape (Teflon) and gas pipe tape (it is yellow.) The gas tape is thicker and will seal the threads on black metal pipe better. I use both tape and dope...

I made a smaller coal basket out of some expanded metal for my 22", if I don't want to use the included one. I use my custom ring twice. Honestly it is just less fuss to use the one that come with the WSM, fill it up ( it takes about a bag,) and when the cook is done, close all the vents, and...

IT looks like the hose might have a 3/8" flare nut on it, and your grill LOOKS like 1/4" or 3/8" male. You might be able to get away with just a 3/8" male/male or a 3/8" male / 1/4" male. But I'm guessing based on the pictures. Honestly though, I'd take both parts with me so you are sure to...

I might be messing up the facts, but I thought I read someplace that the problem with propane smokers is that somehow the burning of the gas keeps the smoke flavor down? I might be wrong on that. Anyway, yes, buy the WSM.

Yes, you "should" get the temp to 140, but then your SHOULD cook all meat to 140. Ever have a 140 steak? Yuck. We tend to smoke most briskets and pulled porks to ~200. Anything you inject or push in with a temp probe or whatever will be long dead by the time you get to it. Better chance of...

I have found that for poultry the hotter fire of a grill works better for me than the low and slow of the smoker. I rotisserie on the weber kettle with the coals on the side and drip pan in the middle. A couple of hunks of wood on the coals adds the smokey goodness.

That seems about right. You also need to cook them correctly - Beer and onion bath followed by a grilling for smoke and browning. Then back into the beer hotub if you need to keep them warm. A hard cider instead of beer works good too.

Kind of depends on how much you want to spend. I bought a cheap easy-up type canopy from Wally World for under 50$. I screw the right down to the deck through the stake holes. I did have one good storm turn it into a pretzel, but we also lost trees in that storm. for about a grand...

No, you do not want a PartyQ for a kettle unless you are going to be trying to cook low and slow, as in intimidating a smoker.