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This was dinner.

Very nice! I like that you used the SSR. I did quite a bit of research in building one. When I was getting ready to price out the parts and pull the trigger to start my build Auber ran a sale that just made to much sense when comparing build v purchase. Many diy do not use the SSR which I...

My favorite sauce is my own, but if I go commercial I like a sweet baby rays, if I have time I will doctor it if I cannot make my own.

For spares you will have cooked ribs in 2 hours but it may not be tender. I don't know how much the foil will help. I've done bb is 3 hours(less meat). Try it out an let us know.

I always hit the meat horizontally. I also don't put to much weight into the temperature while its on the grill, once I get to with 5 degrees while on the grill and I take it off. After several minutes I check the temperature again and it is usually higher as it continues to cook by the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Goretzki: I just finished building my temp controller. Pretty basic but thought I would share it for everyone. Built it for less than a $100...

I have the Auber, you can use the fan outside in the elements. The fan hosing is actually made of good quality materials. I was surprised when I first handled it. Their patent spring makes it really easy to put on and off. I've had mine over a year and I have never had any problems with...

I tie them, but I prefer bone-in, its a natural thermometer, when it pulls out cleanly its done.

I wait until the coals top start to ash over little on the edges and then I dump them. You want to make sure you bank them one side, the closer they are to the cooking grate the hotter it will get which means a better sear. If you spread them out you will not get enough heat at the cooking...

Very impressive!

Do you think you have enough wood? I think you might be light.

Membrane off for me. Had ribs at a bbq joint with the membrane, I bit into it and the entire membrane came off like a sheet of paper. Not an experience I would like to repeat.

Is it due to lighting or is mine burgundy or maroon? Its a 97 Mastertouch.

I really like mine to. I use it for long cooks or if I am being lazy.

I tell you what, that's some good looking cooking!

I can't imagine that it would be any different than, smoking anything else. Its definetly going have less fat so you want to introduce some fat like a bacon weave or some lard.

Agree with George. I think its undercooked. I have chopped many a butt when faced with time constraints, they turned out fine. Looks like you got a stubborn butt. Just out of curiosity, why 4 butts on a Tuesdsy?

Very nice, well done!

I don't mean to offend the Californians on the board but this looks like a "California Dish"

Nice setup Alan, looks impressive.