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How does everyone run their top vent with an ATC? Ive done 2 cooks with a Pitmaster and I had to close down the top vent 80% to prevent overshoots. my 2 cooks with the guru Ive had the vent wide open and struggled to reach temps (250, empty waterpan). Is it possible that Im not achieving temps...

Many of us WSM converts came from offset smokers that were complete nightmares to tend to. Even 10k offsets require constant attention. Trailer pits look awesome, but they are def not the easiest cookers to work with. Me thinks the next step up from a wsm are the insulated verticals

good job innovating. I agree that if your only holding a couple light items that lighter material may work better. put a couple dowels sticking out the side so you can hang your tongs too. Weber needs a WSM Platinum

been short on time lately so I took off of work to rake some leaves and get a quick cook in. First run with the BBQ Guru DigiQ DX. I picked up the sheet metal plugs from Home depot and installed the adapter. looks sharp and less worries about tape falling off. I got cute with it and tried more...

exactly. with variances in meat weights, cooker temps, and the ability to hold meats, I dont care as long as Im within +- 20 degrees in which my wsm seems to hold flawlessly. heck, even with a Guru controlling everything, it doesnt mean your cooking at the set point 100% of the time

depends, if talking to bros, "I'd like a remote thermometer" if talking to the wife "Honey, I really need a remote thermometer" They are purely just a luxury. I dont have to go outside to see that my wsm is exactly were I left it 3hrs ago. so anything that helps you be lazy, Im all for...

Id do the 3rd rack mod before you get it dirty. otherwise not much needed. Congrats on the score. I flipped my lid tuesday as I won a Backwoods Chubby G2 in a raffle. I can assure you that my wsm is an irreplaceable cooker.

Looks good. should work alot better. I doubt your mod will negatively effect anything.

Any shoe/canvas repair place should have a HD sewing machine that will laugh at the jacket.

They are counterproductive to each other. Ive tried using pans and foiling the top of the pan with the bark side up with some success. Though there appears to be a difference between wrapping meat tight and just foiling a pan. If bark is very important, and your continuing to use very small...

maybe you want to try not foiling. typically takes 5-6 hours for a good bark to set for brisket and even then, after coming out of foil, the bark isnt the greatest. another thing you can do is make sure the meat side of the flat is trimmed of all fat and silver skin. then take a fork and...

I wonder if it would work better with a ATC forcing air into the pit

you may want to do a supervised cook the first time. I borrowed a IQ110 and I had to do some tweaking to the exhaust vent and tape off some inlet as it had a tendency to overshoot and not be able to pull its self back down to temp with the top vent wide open. I know the guru has a dampener on...

dont know about that direction but GURU has a ramp feature that as your meat nears completion, it drops the temp of the pit so you dont grossly overcook your product. you could maybe use that in reverse and cook at 275 and have it snuff out your pit when the butts are done. Conversely, I have...

electric? make a charcoal pan in the bottom and he has a pseudo backwoods. probably have to change the door out. have him google spicewine backwoods smokers Pitmaker Vault Gator Rebel those should steer him in the right direction

For whatever reason, I hate microwaved ribs the next day. something happens to them. the sauce is horrible microwaved. I have smoked ribs till the near point of completion, vac packed and cooled as fast as possible and then reheated on a grill and sauce applied then with success.

Id say no problem. with a guru and good Cambro, it would be fairly easy IMO and I probably will at some point next year. I pretty much cook everything at 250 anyways.

be prepared to struggle getting to temp with that many ribs on your wsm. you may wish to investigate the cajun bandit wsm stacker.

I plan 1hr for start up. 30min to get a chimney going, 30 min for the intial white smoke to calm down.

FYI update. I did my 2nd cook using the stacker. This time just with 2 small chuckies and had no problem getting my temps. Kind of takes the larger internal volume out of my temp problem equation. I actually perfer using the stacker instead of the lower wsm rack. I hate reaching down and in if I...