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Yep! It is VERY nice to set it, forget it, and devote that brain space/attention bandwidth to other things. I'm using the CyberQ which is basically the wifi cousin of the DigiQ, and I'm very happy with it. If I knew then what I know now, I would have made the jump to ATC sooner.

Yes, I wholeheartedly agree about the GrillGrates being one of my favorite and most-used accessories. I tried the upside down GrillGrates a couple of times, and got a weird flavor both times. I cleaned them well before trying it both times, but somehow, I didn't get what was causing the problem.

In making my grocery list, I did some tweaking. I'm going with pineapple chunks, mozzarella, prosciutto, and maybe a small sliver of jalapeno. Then maybe one or two with prosciutto, mozzarella, and a sliver of garlic.

You're going to love it. I'm just getting used to having an ATC, and cooks are SO much easier with it. I no longer feel like I need to keep a close eye on grate temps to make sure that the smoker stays locked in.

Thanks Rick. That makes sense that I would want to thin it out quite a bit. A related question is that I'm also a bit concerned about the timing of when to add such sweet ingredients while cooking at 275F. Any thoughts on timing? 30 minutes before the end? 15? 5? Other?

I like my old 3-1-1 ribs routine, but I want to experiment with some no-foil cooks so that I can take more full advantage of my new ATC and be away from the house for extended periods during a cook. I'm also tinkering with bits and pieces of the Rendezvous method. The hybrid that I hit upon...

I don't have a windows 8 computer, but infrastructure mode is definitely the way to go. Ad hoc only allows one device to connect, and it's a pain to use that device for anything else while using it for ad hoc mode. With infrastructure mode, I usually have the monitoring page pulled up on my...

That looks GREAT! Thanks for sharing. I just added to my grocery list.

Beautiful sandwiches! I wish I hadn't seen those until closer to lunch.

What Brian said! You guys are going to have to quit adding things to my To-Cook list! There aren't enough meals in the day or hours for the bike/treadmill. Also, it's a close call whether I'd rather have that lamb or the Thermapen with those flames - serious Pitmaster bling.

For the St Louis spares that I've done in the past, cooking around 250, I've ended up with more of a 3-1-1 routine. And yes, you can easily foil for too long. The first time I tried 3-2-1, bones had already fallen off when I opened the foil, and the meat just looked boiled. If I go much past...

Didn't realize this thread was here. Here is one of my son and me getting ready to zip-line during Spring Break.

It sounds like your research paid off. You're starting out MUCH further along the brisket learning curve than most! I had to ruin a few before I figured out that I should probably read the instructions.

Thanks for the rant. It's definitely a love/hate relationship. I've ruined more than my fair share of briskets, but when it comes out right, it's golden. I think it's a bit like golf, where one or two great shots help you forget about the ones that fell in the sand, water, rough, and trees.

Thanks. I'll give that a try next time.

Love the color of those ribs! I used to grab whatever St. Louis spares the grocery store had, but after seeing a great result with natural ribs followed by a subpar result with injected, I now steer clear of the injected ribs too. Since Arkansas seems to be one of the few states without a...

That pastrami looks fantastic! I'm suddenly craving a reuben sandwich.

Mack, I'm right there with you. You guys have been on a roll lately coming up with things that I just HAVE to try.

I want to thank Ryan P.K. for selecting Beef Short Ribs for the last throwdown. I had never done anything with them and didn't realize that it was possible to get a beef rib with that much meat on it. I did a first, mini-trial last weekend with a tiny pack of small, individually cut riblets...

Me too. My last brisket took forever to get to 185F, so I decided not to wait until 190F to check, and it was done at 185.