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On another forum on this site there are active discussions around the HeaterMeter ATC a DIY ATC that uses Maverick probes and has smartphone apps for both iPhone and Android. Hundreds have been built and they cost around $200 all in for the parts.

I have a 20+ year old 18.5" WSM and recently replaced that same flimsy aluminum door and the round knob latch (which was very worn out) with a Cajun Bandit door and Southco compression latch. The old door was very leaky and the new setup is quite solid and sealed things up very nicely. I would...

The Internet IP address that your ISP assigns your router changes over time so one cannot rely on it always being the same. To bypass this problem, use a free Dynamic DNS (DDNS) service. You create an account on a DDNS service provider (I use NOIP.com) and define a free DDNS domain name...

Good point. 1. I don't use the bottom grate that often. 2. When I use the bottom grate, I never reach in and try to lift the grate with the meat all the way up through the smoker middle section. I always take the meat off first and then remove the grate. I could remove the grate easily by...

So I can pull the top grate off easily and move meat around the top grate easily without worrying about bashing the temperature probe. I want to keep it near the grate to get true grate level temperatures.

No one knows what a Spare Rib Brisket Bone is. Can you explain?

With the development of a new HeaterMeter (HM) board with thermocouple support, I was wondering if I could just permanently mount a thermocouple probe on my 18.5" WSM. 1. While I cover my WSM when not in use and live in the San Francisco Bay Area (mild climate), I cannot guarantee that there...

Let us know what happened. You have been talking about this on the site for months and you have us all invested in your success!

Of course I use passphrases on the keys. Why would I not? I disagree. With all IPV4 addresses readily accessible, unscrupulous folks are continuously scanning all the available ports of the the entire Internet address space. They do it because they can and they hope to get lucky.

Double wrap it in heavy duty foil, then wrap in old towels, then place it on a cooler that has been rinsed in boiling water. It should hold fine for several hours. -- Mache

Given that it takes less than three minutes to port scan the entire Internet, I do not think it really matters that you are low interest to hackers or state actors. IPV4 restricts the Internet to approximately 4 billion ip addresses (in reality a good deal less). I believe all open ports get...

Exactly, just think how crippling it would be if an enemy was able to disrupt Memorial Day or Fourth of July BBQ across the country. It would be a blow against our identity as Americans; we would not recognize ourselves. Armageddon! That is why it is so important to take the appropriate...

I am always conscious of Internet security. Given all the recent reports about NSA surveillance and hacking by the Chinese, I think it is imperative to protect your BBQ from all aggressive outside intruders. Therefore, I have configured the SSH module in the LinkMeter software so that it...

If you trim to around 1/4 inch of fat overall, I would assume you would pull off 2-2.5 pounds of fat. I am a big fan of the Aaron Franklin method and if you use his approach with a trimmed brisket of 13 pounds I would expect it to take 13-16.25 hours on the smoker (1-1.25 hours per pound at 250F...

prime rib eye roast

In my experience, wrapped brisket takes around 1-1:15 hours per pound. If others have other experiences, please chime in. -- Mache

Thanks Chris, Pleasure meeting you and having the opportunity to explain the HeaterMeter, ATCs in general, and the servo damper stuff. Hopefully I was able to give you a better understanding what's going on this side of the website and look forward to doing what I can to be supportive of VWB's...

People have mentioned Restaurant Depot as a good source of brisket, ribs, and butt from time to time on the forum. I checked their website and they require a membership to purchase products from the store. Their membership requirements state: I, and I believe a lot of people, aren't running a...

An ice water bath by definition is 32F at sea level. While I am not an expert, I would guess it would take around 4-6 hours to defrost. As for where to place the butt, I would be more concerned as to how much manipulation each piece of meat requires. Since brisket has a smaller window to get...

Franklin uses 50/50 kosher salt and coarse black pepper; its a central Texas thing. You can use sugar in your rubs or not its up to you. However, as you go above 225F the sugar is going to get darker and darker, as carmelization becomes more pronounced, until it burns and becomes bitter. I am no...