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looks delish. I have never injected, mind telling me what you inject with? has anyone had an injected butt back to back with a butt that is not injected?

thanks. if I was going to go the wifi route I would probably go with the new Auber Ins. Redy to go out of the box cheaper than a used heatermeter: http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=653

just ordered one. $10off for mothers day. i was close to ordering the IQ110 but i couldnt get over the fact that i was paying $150 for something that looked like it was scrapped together with parts found at walmart. i have read some iffy reviews on the IQ110 so that swayed me to the Auber.

that is already built, but does not include raspberry pi, wifi adapter, probes, case, sd card or power supply. by the time you purchase all that stuff you can add on $100. I just want an entry level pit temp controller, I don't need wifi or remote monitoring or any of that stuff. if that link...

how much did you pay for it? it seems like for the price of the heatermeter, and time I have to put in to make it and order parts I'm better off just getting a cheap entry level controller

:wsm22: :greenperformer:

1. why don't you want grill marks? 2. i'm terrible at reverse sear, almost always over cook it. I pull at 120f and sear for enough time to get a crispy shell and pull. almost always comes out medium.

thanks to this thread i just ordered 4 of his books, hoping to find something new to grill this summer.

For me the best bang for the buck lump is Royal Oak. Tastes great, easy to get, and relatively cheap. I pay $10 for a 15.44lb bag, or roughly $.65/lb. What else do you guys use and how much do you pay for it? other Lump I have tried: - cowboy - IMO as good as royal oak but more expensive -...

so do you grill direct over coals, or in-direct? I never feel like my burgers are spectacular

bump'r back up top

dang, $100 though...

cooked 2 pies last night, still struggling to get enough heat in the top of the pie. the crust is cooking too fast, and the top cheese is melted, but we like it to be slightly burnt

do you leave the top vent open when you use the pizzaque, or do you close it? seems like if you close it more heat would be directed toward the top of the pizza, but it might choke out the fire a bit

Looking for one of the cheaper models i.e. IQ110, PartyQ, or Auber etc. Would consider a DigiQ or higher model for the right price. Located in Lexington, KY so please include shipping in your price. :wsm: