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T. Brown; Congrats on a great decision to make a WSM purchase. I think its a world class cooker on a budget that surprises many. You mentioned an ATC for your WSM. I can't agree more! I took the time to learn my wsm w/o an ATC. I felt it important to know how to operate it just in case I...

Agreed Yianni. A friend wanted a Harley but said he would start with a Honda and work up from there. I advised him to go for the Harley and just start where you plan to end up. He did and is happy. My father-in-law is a big Weber kettle grill user. He would use an ATC to do butts, ribs, etc...

Yianni.....How do you like the new PartyQ?

Sean, Just a suggestion but you may want to put a piece of insulation (or something similar) between the Guru controller and the WSM body. The temps generated may have some impact on the controller at some point especially with high heat cooks.

Peter, These fans are so quiet that it is hard to tell if they are running. I can't imagine the fan noise disturbing anyone. I often take my finger and feel the fan in the opening to make sure it rotating as it should. My 10cfm fan is whisper quiet. If a fan is making excessive noise, I...

David; Thanks for the link on the Thermapen sale. I just ordered one as a back-up for my older one I have had a couple of years. They only had green and pink ones left. Since I didn't feel the need to get in touch with my feminine side, green seemed a decent choice. Thanks again for the link...

Mine was a bit off when I got it. CB sent me a new one and it was fine. Said the first door had sat at the bottom of the stack and the bend was changed making it fit incorrectly. CB will make it right for sure if you call.

Ray; When you mentioned coconut cake I really perked up! Now we are talking a full meal with some good food on the WSM backed up by great cake! LOL Do I look up Alton's coconut cake recipe on FoodTV website? I think I'll go on your suggestion and try it. I often use a reverse sear method...

Same here Ray. I put food on at same time I minion start WSM. My mom taught me to make a cold oven pound cake where everything comes to temp together to prevent "shocking" the batter. Same with the WSM as it lets all warm up together instead of shocking the meat.

Agree with Kevin that while you use an ATC, you will have no need for water, clay saucers, sand etc. in your pan. Just foil the pan and let 'er go at that. Using heat sinks such as water defeats the purpose of having an ATC to start with and can make the controller pulse more often which may...

I helped a buddy get his equipment purchased and set up. Then the real questions began when he realized he didnt even know how to prepare the meat. So...I made him a dvd video of me going thru the whole nine yards. I even included the best places to set up the WSM to block wind, minion...

I agree that the term "smoke ring" is misleading and does not indicate the depth that the smoke penetrates the meat. If you have a 1/4" pinkish "smoke ring" under bark, that pinkish meat will not taste "smoked" if isolated it from the bark where your smoke particulate stays.

Yes Wolgast, I think the chemical reaction forming a smoke ring is different than meat accepting smoke for flavor. I am not sure, thusly I asked thoughts of others such as yourself.

There is lots of discussion about how meat takes on smoke during the smoking process. One school of thought is that meat accepts smoke until the meat reaches a certain temp, then the cellular structure closes off any additional penetration. Thusly any smoke introduced after that point is...

Gents; I always have my probe or probes plugged in as well as the blower before I power the Digi-Q up. When the controller sets the logic for that particular use, it recognizes the probe(s) and blowers configuration. It seems to run flawlessly for me this way.

Quick question for you Cajun Bandit fans. I bought a SS door from Cajun Bandit for my 22" WSM and really enjoy the upgrade. It is both functionally and visually enjoyable, and I feel it was a great modification. As I cleaned my WSM yesterday, I wondered if the CB coal ring was an upgrade that...

Chris, I know what you mean about the Thermapen wandering around while you put it between your finger tips. However, when use it as directed in meat on your WSM...it hits the mark in a hurry!! It may move a tenth of a degree or two as it locks in, but it really is fast and accurate. I...

Jim, I appreciate your good advice and feedback. I was not sure of the target temp for an already cooked ham, and since this is a simple "re-heat", I have little to worry about otherwise. Also, great advice about the sugar based glazes most cooks use on hams. My best results so far on...

Now that turkey has taken somewhat of a backseat since Thanksgiving is over, I want to try my Charbroil Big Easy to do a ham. I have a 7 lb Smithfield smoked butt portion ham, and just wondered how to go about cooking this in my BE. I remember several comments about cooking hams, and hoped to...

Joel, I cooked butts for a group recently, and was in a situation where I needed to transport the meat. I had a four hour waiting period before I served them. I took off the butts at 185 internal and double foiled them. I transported them in Cambro which is an insulated food carrier similar...