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Apparently, I needed a probe in Probe0. When I did that (actually, when I enabled it) the output picked up. (See, its the little things that matter!)

So, I connected the blue wire and the white-blue wire of a (ridiculously nice, shielded) ethernet cable to the black and red wires of a squirrel-cage fan. I get no output on the fan. Something I did showed a 3% blip on the graph, but I don't think the fan ever spun. Am I missing something...

Boneless Skinless thighs marinated for about 16 hours. They cooked up pretty quick ...and paired really well with grilled peaches drizzled with honey. (I got in a hurry and pulled the peaches too soon. My daughter didn't care for it and my son called it "spicy" ...but he loved it. It turned...

"A finishing glaze" ...that's more of what called for in the book.

I recently received my second bbq book, Wicked Good Barbecue, to go alongside Smokin' with Myron Mixon. They're different enough that comparisons aren't really fair to either book. SwMM is a generalized recipe book, and WGB seems to go in the opposite direction with more in-depth instructions...

How did you end up in the competition?

All of these recent pizza cooks have me trying to figure out how to get one of these setups. That's a fine looking pie you've got there.

http://ficklin.afraid.org:5000 <--- It lives again! I've still got to get an ethernet cable, and a bowl, along with an idea on how to affix the two.

Welcome (back) to the forum. I'm just up the road.

I'm just up the road from you. Welcome aboard.

http://charlotte.craigslist.org/for/5042239207.html If I wasn't 4½ hours from my house...

What position are your top & bottom vents throughout this process?

That plated pic is tantalizing! Very well done!

You had me at Banana Pudding. Everything looks good.

I see that its too late now, but if you do pork & beef and want to use different woods, why not start w/ the pork and let it cook for 4-ish hours and then wrap it before putting the beef and new wood on the fire? Congrats on the ribs by the way.

Phillip P, thanks for speaking from experience. I looked yesterday and realized that the vents come in beside the charcoal bowl rather than under it so other than getting really creative, I concluded the bowl is going to have to be cut. I'm not QUITE ready to do that yet. Did you figure out a...

I want to attach an "AirBurner" to my WSM ...and connect that to the fan. Ideally I don't want want to cut any holes in the WSM so I'm thinking of going through the holes in one of the dampers. Have I missed seeing someone who's already done that? Any tips? Also, I've seen plugs that fit...

https://github.com/CapnBry/HeaterMeter/wiki/Blower-and-Servo-Wiring <-- There's the link I've been missing! Now I just need to fashion a connection to the WSM. I bet this has been figured out for me too. Off to research.

Kevin Glenn, I need to catch up with you sometime.

How many cooks do you have in this 18.5 WSM? I believe they tend to run hot the first several. (Also, some sort of heatsink, be it water, terra cotta, or sand helps make things more consistent if a touch less responsive.)