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If you live in the DC area you should check out J. W. Treuth & Sons in Ellicott City, MD near BWI. They are primarily wholesale but do have a retail counter and while I do not know whether they have higher grades, I believe will sell you at least a choice packer. I agree that cooking brisket...

Thanks Ralph, The fact that I can make a ping pong valve the size of a Bic Lighter is something I did not remember from the thread. I will re-read it. If it is that compact, I agree, its the way to go. My interest in all this was to do temperatures lower than 225F reliably. Right now, that...

Thanks Tom, good advice. My only concern is that the ping pong ball check valve is gravity-based. To have enough ground clearance, I need to first pipe up from the BBQ Guru Universal / Weber Adapter with extra PVC to gain some height to allow the blower to be on the bottom of the ball check...

I have a BBQ Guru 10 CFM Pit Viper blower with a BBQ Guru Small Universal / Weber Adapter fitted to my 18" WSM. During recent cooks, I have experienced runaway temperatures and have had problems starving the fire of oxygen to bring the temperature quickly back into range. I am considering...

OK, Just a thought. Sounds like a pretty comprehensive no. -- Mache

Perhaps you should consider installing the ping pong ball check valve to better control air flow when the temperature is too high. -- Mache

I was re-reading the open source Nest article and clicked on the Sparc Core web site They say Sparc Core is an Arduino replacement and has a web stack. Moreover, folks have been using it to do analog temperature sensing and replays. With all due deference to Bryan's great work on Raspberry Pi...

Here is a recent article on open source thermostats. -- Mache

Some of you may have noticed that Google paid $3.2 billion for Nest the Apple spin-off that sells a cool thermostat. A posting on today's Slashdot shows how a group of folks created a credible Nest clone in a day with about $70 in parts. -- Mache

I think most dog dishes are stainless. Most conduit is bendable steel or aluminum alloy (both good thermal conductors). There are a surprising selection of pipe fittings in stainless. -- Mache

If you are worried about heat transferring from the intake vent fitting to the roto-damper use stainless steel. Stainless steel has low heat conductivity (around 16 as quoted here) where carbon steel is 43. Stainless steel will effectively stop heat transmission from the smoker to the...

Check out the installation guide. It has two pieces of spring steel that stick out at a right angle connected by a spring. You move those two pieces together and thread them into one of the vent holes of a bottom damper. The two pieces of steel spring back to seat the blower against the body of...

Use telnet or SSH to access the command prompt and issue a "halt" command. Then power off. -- Mache

I agree, Apple juice, beef stock or water as a moistener. -- Mache

Given that my HeaterMeter was unable to maintain 190F (I have a very old, early 1990s, WSM and the door leaks like crazy - I am thinking about a new Cajun Bandit door with a Nomex gasket) the cook averaged around 200F with some spikes up and down. I am also thinking of putting in a ball check...

Kalbi/Bulgogi short ribs or sliced flank steak, L&S brisket as the meat in a chilli, Momofuku Bo Ssam (Asian style pork butt), Beef Back Ribs (if you can find them), Italian veal meatballs (using a panade, grated pecorino, and a marsala wine base), Lamb Tangine, Ruth Levy Beranbaum 's Tiramisu,

Anyone know where I can find Beef Back Ribs in the Peninsula region of the San Francisco Bay Area? (between San Jose and San Mateo) I have called my usual meat vendors and have struck out. Thanks, -- Mache

There is nothing in the recipe about Waygu grade meat. I bought a run of the mill USDA Choice packer. -- Mache

I bought Zak Placcio's Eat With Your Hands and want to try his brisket recipe that he serves at his Fatty 'Cue restaurant in Brooklyn, NY. His recipe wants you to smoke the brisket at 190 degrees F. I have always used 225 degrees F as my pit set point for L&S briskets and wanted some comments on...

I have an early 18" WSM and use a 10 CFM BBQ Guru Pit Viper fan with their Small Universal / Weber Adapter. I fabricated a male RCA plug to female barrel jack adapter, have been running the Pit Viper with my HeaterMeter 4.0 since May, and have done 4 or 5 cooks with it. The fan works...