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Here is another close up shot. Notice the 3 separate meat probe outlets. Both of these photos came from their Facebook site. Not sure when orders will open up.

Photos of the new wifi control unit can be found on the BBQ Facebook fan site. Looks awesome.

Regarding a Guru new controller unit. I've been informed that they will announce a new controller today. I would expect that it will have built in wifi and perhaps contolled using a mobile device. It will probably come at a higher price, higher than the DigiQ II with this added new feature.

Nice, you'll really enjoy using it especially for long overnight smokes.

Just put on a brisket with my BBQ Guru DigiQ. Will pull it off when it reaches 170.

All Bob could tell me is sometime in March and the price would be higher than the DigiQ. I couldn't wait so I went for the Q. Guess I could upgrade later once technology becomes more mature. Is there an App for that?

Kevin Thanks, good to know. I guess I'm still learning with this ATC and thinking I needed to get the WSM to smoking temps like I used to do w/o the assistance of an ATC. I'll use your technique next time. Thanks, Mike

Still getting familiar with my digiQ and wondering when firing up the WSM where is the best place to have the meat probe? I think it's best just to leave it outside the grill so the probe is not affected by the temp inside the grill. Since I use eyelets I'll just thread it through outside the...

BBQ Guru Bob gave me the inside scoop of a March availability for a guru wifi controller.

I agree with Todd that you have plenty of tape. The YouTube video alouthough gave me a good idea on how to install could use some editing. I just cut equal square cuts for each of the vents and it worked well with plenty of left over. No need to tape from the inside.

I just ordered mine. A book by Jamie can't be missed. Can't wait for April. I hope he makes a reference to the TVWSM website and to Chris for running it.

Did you use a full to the rim charcoal and I assume you didn't put any water in your pan. I've been successful in getting temps to sustain at 350 on my WSM. Anything more than that I'd be grillin'

Steven- What I like about the digiQ is it is completely compatible with the 18 or 22 WSMs. Go to the guru website and check out the "build a BBQ system" tab. You'll probably want to get another WSM adaptor so you don't have to take it off when you switch between your WSMs. Mike

Todd- I make my own rub/paste. I like using doret cubed crushed garlic cubes x3 which I get at trader joes and mix it with olive oil, then add in the following: 2 Tbls of crushed rosemary, 1 Tbls of kosher salt, 1 Tbls of coarse ground pepper and crushed 1 Tbls of basil. It came out fantastic...

Had the digiQ for a while and used it for the first time on a high smoke on the WSM. I did a prime rib and wanted the temp to hold at 300 degrees. I started the WSM when using an ATC like I normally do, simi-minion method and after an hour, the guru had the WSM right at 300. I used standard...

Chris- Where did you mount it on your OTG with the ash catcher. Did you have to drill? Thanks, Mike

Todd- Suggest you use lump charcoal since it does not give off as much ash as tradional charcoal briquettes. I have learned to use lump when using my guru and have better results. Mike

James- Thanks, I'll follow your recommendation next time to fill it tightly to the brim. I'm sure weather is a factor as well. Perhaps I'll try to shield it next time to see if it can last for 16. Thanks, Mike

I never store it. All I need is the cover and some of my best smokes have been in the winter months.