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I have a Auber Instruments Temperature controller for sale. I am asking $100. I don't use it much and I have switched to a battery powered one. I will add pictures if needed https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396 Probe Option TC-K6A for 900 °F...

1. i always finish mine under the broiler, as i like my cheese a little darker than you have it. 2. to have an easy transfer of the pizza, use parchment paper under the pizza. it makes your life SO easy.

what type of aluminum foil are you using? is it super cheap stuff, or is it something like a Reynolds wrap HD?

i rub my pork butts ahead of time, and just let it sit while i get the smoker up and running. i don't recall ever putting a foiled but in an aluminum pan.

weird. I've never had this and i for sure have wrapped my butts in aluminum foil with a temp prob and some vinegar. usually its apple cider vinegar and beer. i always placed it back on the smoker (no pan) or in the oven on a pyrex. i have probably put it on a baking sheet at some point too.

i have a party Q for my WSM, and have debated if it would work just as well on a kettle. it is absolutely rock solid on my WSM. it would be nice to actually do a full rack of ribs, vs cutting them up.

i'd be curious on the performance of an ATC on a kettle. i have a party Q for my WSM, and have debated if it would work just as well on a kettle.

i vowed to never watch any more of BBMs videos ever again, but he sucked me in...his reviews are so scatter brained its tough to watch. thats a 10 min video at most. regardless, there are some features that seem like a no brainer to add to a kettle. the ash pan for one

high heat i would assume?

i have very successfully made many a whole chicken on my performer. its actually my wifes favorite meal. for those with a rotisserie: 1. is a whole bird actually better on a rotisserie? 2. i like to stick my temp prob in, and once it hits 160f i pull it off. how do you do that on a...

hmm..i bet that is good. so we made a couple different types, we followed this: https://themodernproper.com/jalapeno-poppers Then we did a slight variation of the Mike Chavez (1/4 of the receipe): About 2lb. fresh Jalapinos 2 8oz blocks cream cheese(room temp) 1C shredded sharp cheddar 1...

hmm...seems like there are 2 methods. i am curious as to which one is superior. - grill brats, place in liquid to finish - cook brats in liquid, grill to finish. seems like the diehards insist on the post grill soak...

Not sure if this should be barbecuing or grilling....Regardless, I want to try some poppers. Anyone have a got to recipe that never fails? thanks

ya'll wanna share that recipe?

any idea if it fits a 14.5?

i'm not sure why you are worried with cross contamination, even with a poultry. if you put both meats on at the same time, even if it drips on another in the early stages, you are cooking everything WAY past any concern of bacteria still being alive. the ONLY way this would be a concern is for...

i mean it sucks that the smoker is not working for him, but not as much as this guys videos. he just rambles on and on about nothing. that should be a 10-15min video. i put it on as background noise just to listen to it, i couldn't image someone actually watching it.

i turn them off on all forums i frequent, i just feel its cleaner looking.

Is there a way to turn them off? i cant seem to find it liking the new software so far

Bolded is my assumption also. i have never used one, but i would assume its not a flop on how well it works, but the sales and buzz around it seems non-existant, thats a flop to me. Again, BGEs, pellep poopers etc are everywhere, summit charcoals are not