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I'm mostly concerned with the electrical connection to the fan. I haven't found that tidbit in my searches, just what to solder.

So, besides the Raspberry Pi (and sd card, and power for the rasPi), what do I need to do to hook this up. Its been sitting since I got it. I know I'll need probes. How do I hook a fan to this (and any tips on hooking the fan to the WSM)? If you're just itching to be helpful, what's needed...

The Thomas sippy really brings it all together! Excellent looking cook.

In one of his other books I got for Christmas, he says he uses the pans for ...maneuverability and ease of handling. It may have an impact on the cook, but he makes no mention of its virtues other than those I mentioned earlier.

Try Louisiana or Cholula ...or even Tabasco, unless I don't understand what it is you're trying to get away from? There is zero heat in this sauce, despite the hot sauce in the ingredient list.

Until the meat is 250° ...or 205°?

I took a picture of the ingredient portion of the recipe and its on my phone. I don't remember there being too much in the way of instructions on order. (That portion didn't make it into the picture.) I'll try to double check that and get back in another 4 months or so. (I keed!) I've won a...

I wonder if a Facebook pic will show up. Hope so.

I meant to add yesterday that I added an extra half-chimney of lit coals to try to get it over 300. It didn't make much difference. Vents wide open while the bird was on. Results are in. It looked great. It smelled heavenly. There were lots of compliments and a few, "This is the best meats...

Tom's off the smoker. It looks good. It smells good. We'll see. (Once the bird was on, I never saw above 310ºF ....and most of it right under 300ºF. I'm wondering if I had too much stock in the roaster pan below.)

So, I didn't have time to brine it, and at the request of my mom-in-law, I'm cooking it now and she'll take care of carving it tomorrow (preferably reheating it whole/intact before carving). I went with Tony Chachere's Creole Butter injection since I didn't have time to brine it today. It did...

My apologies for using this as my personal notepad ...but I'm trying to keep track of things ...and hoping y'all will point out anything i'm doing that's too stupid. I got a 17.49lb turkey @ $0.59/lb, w/ 8% solution. I thawed it in the sink w/ cold water, switching the water every 30 minutes...

Good news. Just found out someone's bringing a ham, so I don't have to have as large a turkey (and there's a little less stress). Dwain, I'd seen your recommendation to leave it uncovered in the fridge to help with getting the skin crispy. I didn't mention it earlier, but I intend to...

One last thing: Probably a half-ring of used & new charcoal & 1 and a half chimney's of lit to get this thing up to temp ...and keep it there once the cold bird hits. Thoughts on this (and anything above)?

According to the http://www.butterball.com/calculators-and-conversions, I need a 23lb bird (or 32lb for leftovers) for the 27 (19 adults & 6 kids) of us, which will take 11 hrs to thaw in cold water (or 16 for leftovers), and 4-4.5hrs @ 325°F. (32lbs breaks the how-long-to-cook calculator, but...

How long does it take to thaw a frozen turkey? Any guidelines for that?

Don't let the title fool you. I don't have any plans, but I've been expecting word that I'll be smoking the turkey. To make matters worse, Thanksgiving's Sunday for me. (The holiday got shuffled since the family business is retail. It doesn't make sense to me, but it does to whomever's planning...

Where do you get those stands, locally? Do they have them at grocery stores usually (around Thanksgiving at least)? Anything to look for in getting them? (Amazon has a lot of different takes on the same idea.)

My soon to be 9 yr old Lab girl, Darby, ended up this summer not eating her dinner one night. When I went to feed her the next morning her bowl was full of food. She hadn't even nosed it around any. Still piled up just as I'd dumped it in. She was disinterested, ...not exactly lethargic, but...

Would some sort of louvered vent at the top of the back panel in the smoker side of the enclosure allow the heat to dissipate on its own? A mesh window would do the same thing, but the louvers could be set up to keep out the elements a little better.