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Crap, right after I foiled it and went back to sleep, temps spiked and it never came back. Internal temp showed 204 on a different digital at the time I pulled it, it's fork tender and smells great, I guess we're having possibly overcooked brisket for lunch instead of the planned dinner...

First try at a brisket flat over baked beans in the mini, also first attempt at low and slow with one of Ralph's prototype Roto dampers to try to get a handle on the problems I had draft induced overshoot. http://pyrosheatermeter.dyndns.info:22280

I see that you do have it listed in the parts list wiki & I thought I remembered having seen it there as well previously but prior to posting when I looked I didn't see that link any longer - I'm guessing I had an old version of the page cached on the laptop I was using at the time. Thanks...

Is there any downside to using the non-P atmega vs the original spec'd part? Mouser is out of stock on the original, and even digikey is showing 0 on hand.

Can't speak for the others but I use dyndns.org -they let you register several names within their pool of domains for free, you just need to sign in the web once a month or so to keep them active.

Rib Roast on the mini wsm using the amazingribs.com recipe minus the dry brine step since the roast my wife brought home was "injected with a patented solution" http://pyrosheatermeter.dyndns.info:22280

4.1.2? Did I miss something? Bryan's wiki still shows 4.1 as latest revision, and I'm preparing to order a set of 3 later this week. I think 2 of the 3 are spoken for, but I think the other will be available.

Bryan, is that different/better than the presets in the web ui?

this came with the et-73 I bought from Amazon as a bonus offer (that made buying the thermometer with 3 probes cheaper than buying the probes alone) ... I've only used it 3x so far, but it seems to be spot on with the original maverick probe when I had them both plugged in at the same time for...

Thanks. So right now if I were going to build a 4.1 I'd need to buy 3 boards from OSH, right? (assuming I don't intend to hold out for the thermocouple board to be finalized and buy a single at that point)

Any idea if OSH Park is going to sell the 4.1 board individually as they do the 4.0, and if so, when?

I CAN reach it on port 443 via https://68.102.25.139/luci but CANNOT when using http://68.102.25.139/luci - which would suggest to me that port 80 is blocked by your ISP or in your firewall or router.

I'll have to defer to others on that one - I opted to leave my steamer pot bare aluminum, as I like that look.

40 Deg isn't cold, that's balmy springtime weather! ;-) (It's -9 here tonight, actual temperature) I only did a couple of cold weather cooks on mine before fitting it with the fan-driven automatic temperature control, but even without that I had no problem with holding temps at 225-250 for Pork...

I've never owned a genuine WSM, so take this with a healthy dose of salt, but I _love_ my mini. Paint is optional, I didn't paint mine and have had no trouble at all dialing in and holding solid temps. I've cooked on it in 90 degree weather and also in 0 degree weather and other than using a...

Thanks for the warm welcome, all. Ray, I'm in Iowa, "The Tall Corn State" is one of the many unofficial nicknames for the state.

Yeah, I had a runaway when I lit a few too many briquettes last weekend & I could NOT get the temp under 250 without taping off the fan inlet (which worked great to pull it all the way down to 175 & then was able to maintain 225 all afternoon once I removed the tape). I'm pretty sure it's just...

What Mike said! It's always easier to get forgiveness than permission.

First fully unattended cook with the Smokey Joe Mini-WSM and the heatermeter. Got an 8lb Boston Butt going on a full load of Royal Oak lump w/ maple and apple for smoke here: http://pyrosheatermeter.dyndns.info:22280/luci Seems to have been a weird runaway climb that carried the temp about...

Hello! I literally stumbled upon this forum when I saw a write-up of the smokey joe to mini-wsm mod randomly one night and sort of fell down the rabbit hole I guess. It's been eye opening and has inspired me to take my backyard cooking to a totally different place. While previously I'd been...