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Speaking of temp controls, I'm a fan of TipTopTemp, a clever $35 mechanical device with no complex setup, no drilling, no batteries or wires, nothing. Somehow this fits better the spirit of BBQ for me - sure it might be just me at the end.

Thanks a lot guys, very helpful! As of this Tuesday, Brad is right, I was out of time already making corned beef, so I'll save these hints for next time. For today, I picked up an aged angus brisket instead, it's my first attempt with such, wish me luck!

I'd like to ask for some pieces of advice regarding Reuben sandwiches. I tried to search around but the net is full with tons of misleading (and often non barbecue related) information on the topic. Some seem to make it from chuck roast, some from brisket (not mentioning the cases using store...

Looks good Robert, but makes me wonder - what was wrong with the Kettle Pizza?

Robert, I simply prefer the homogeneous dark golden brown exterior to a lighter color with even darker grill marks. So far I was quite successful (lucky? :)) with reverse searing and I tend to pull at 120F too.. don't give it up!

I might be among the last ones on Earth learning about this, but in any case, I'll share this with you, as this turned out to be a game changer in how I prep steaks on the grill. I was about to cook steaks last night (2 sirloin steaks and 2 chuck roast) and I tried out the so called cold grate...

Hmm reading into this thread made me pick up "Weber Charcoal Grilling, The Art of Cooking with Live Fire" on eBay (it was only $10 with shipping though) - looking forward to it!

Let me join the other gang - I flip wings once but don't rotate the top when cooking with the Vortex. Wings always came out brilliant so far, it's on my short list now for top grilled food (and I never really liked chicken in my life). I also cooked chicken breasts, chicken thighs, pork...

Dang, it's maybe my first time reading this part of the forum and just got here too late for the party.. Good luck to all the participants!

.. oh and we'd need a couple of identical pieces of meat to start with, for a scientific comparison ;)

I would gladly participate in such an experiment but I'm unsure how we could compare the results aside of the objective measures, like weight loss, cooking time, length of the stall, etc..

150C sounds a bit high to me (that's about 300F!), I'm doing it around 220-230F (105-110C) myself. Of course it takes about 12-14 hours this way.. but it's still a lot of fun. A side by side comparison would be interesting to see how half the cooking time alters the result (if it does at all).

I would approach it a bit differently. If you seem to undercook the top of the pie, push coals to the back forming a moon shape and rotate the pizza at half time. If you undercook the bottom, spread the coals more evenly next time. Sure it requires some experimenting but I think you have to...

Getting back to the temp controller.. I received my TipTopTemp 3 days ago. Smoked Armadillo Eggs on the first day and made a pulled pork Tue day after, using it. I'm absolutely amazed with this device, it worked on the very first attempt just as I thought it will (that much about the learning...

Beautiful cook Cliff, wish I could have tasted these!

That sounds terrible, that's a completely new level of gadget addiction, just waiting for me ahead :)

Thanks, Timothy! I found out meanwhile that the guys over kamadoguru.com consider this kit as an essential tool for their low cooks so considering its price, I placed my order a few hours ago. I hope it will help balancing the performance with lump in the SNS, I really prefer the smell of...

Hmm I see that's quite an old story, but I just discovered this thread. I'm trying to improve my temp control when smoking with lump using the Slow 'N Sear in my kettle and fellow SNS users recommended adding a Tip Top Temp kit to my setup. How well does this gadget work? Timothy, are you...

We just started to think with a friend about how we could add such a heatshield to the PizzaQue kit - it should not be too difficult to make one from a stainless steel disc and bend its rim to make it fit on top of the pizza ring.. What do you think?

I always used the PizzaQue with the top vent fully closed. Saw no reason to leave it open with the huge opening at the front - it would also disturb the designed airflow I guess..