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Oh, I am a member of the "close is good enough" club when it comes to cooking temp. But I do like my ATCs when I'm sleeping and using the ET73 alarms to wake me up is something should go wrong.

Russ you may be right. I based my purchase on this type of clip coming with the Party Q. I will try to make a wood block similar to yours and put them side by side to see if there is a difference.

Like others, I've found that battery life on the Party Q is less than desirable. In my limited experience, Alkaline batteries will do an entire cook but are not reliable for a second, and rechargeable batteries don't like cooler temperatures. I am a functionalist, more concerned with results...

Hopefully this is the best place for this, and it may already be known by many but I just found out. 2" Alligator Clips item # 270-346B from Radio Shack are a near perfect fit for the ET73 pit probes, and will work with the Party Q probe. 8 clips for under $4.

I used a welding blanket, cut 2 holes to match the vent and thermometer and it works well.

If I remember correctly, someone once asked Myron about using the pans and his sole reason was it makes clean up easier. Like most, I go straight on the rack for about 9 hours, then wrap with foil.

I'm curious as to your thoughts of the 14.5" WSM vs the SJ Mini? Any benefits to spending another $200?

What are you using for a thermometer? If you've been around this forum much you know the dome thermo is generally off some. Smell your smoke. I know, sounds strange, but if it smells bitter then your food will taste bitter. If the smoke smell is pleasant, your food will be OK. Your temp range...

I like using Cookshack's Chili Mix in mine

Well, I adjust mine to allow enough airflow to obtain the temperature I'm looking for. There are several factors that play into this.

Lump charcoal or briqs? Charcoal does smoke on its own, some more than others. New WSM? If so, most of those spots will seal up with some use. As for color, black smoke is really bad! Otherwise, white to light grey is OK, but you don't want allot of it. In fact by this time it has probably...

Excellent advice for sure! Even experienced competition cooks will only change one thing at a time. I use only lump in my WSMs, Royal Oak is the staple but I recently picked up some Cowboy. It pops more than the RO and has what appear to be plastic bag remnants mixed in. That said, the burn time...

I had a rack of ribs and some pieces that needed cooked, so I did a little experiment. I put 9# of Cowboy lump around the back side of the ranch kettle and lit one end, no wood, just the lump. The grill maintained a pretty steady 275° +/- 10° for 5 hours and I had about another hours worth of...

Agree, the smoke looks heavier than what I want coming out of mine while I'm cooking. It does look like that at start up though. Just a hint, smell you smoke and see if it makes you hungry or if it smells bitter or acidic.

Update: bottom vents ready to put back on: Rebuilt charcoal grate. I cut expanded metal and kept the original underneath, plus some re-bar for extra strength: Cooking grate cleaned and ready to be re-seasoned: Tomorrow evening I'll light a small fire and get the cooking grate seasoned, then...

I would think blending it in a food processor would solve that

I use lump for L&S, so there's no charcoal taste. I think some can taste the binders used in the making of briquettes

I find it interesting that for a long time the debate has been to buy an 18" or 22", now we throw the 14" into the mix :confused: I also think the consensus will remain that bigger is better, if no reason other than bigger pieces of meat will fit better. That said, a 14" will cook a chicken or...

CHEERS! Thank your son for his service!

Sorry, I'm a little slow to reply here. I give mine a light spray before I start cooking, just be careful because the coals can ignite the oil if you miss the CI. It comes "pre-seasoned" but like all CI, once it's well seasoned it's the best non-stick cookware made! Like Gary, I clash with the...