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I've had my WSM for many years. It's rock solid and runs at 250*-275* all day long. I use the Minion Method and usually have water in the pan. This past weekend I wanted to make some jerky, which would require a much lower temp. I just purchased a Party Q ATC and figured I would use the same...

It sounds like the big corporation picking on the little guy, but owners of trademarks must vigorously defend all of them or risk losing them. It doesn't matter that the little guy wouldn't put a dent in their business.

I got my new hopper fix and Rev F for the auger today (I had Rev E). Installed them with no issues, although it takes some balancing to fix the auger because the hopper needs to be removed and leaned onto its side. Fired it up when done and ran into the same issue I had when it was brand new...

What pit temp did you run and what internal temp did you pull it off? Wrap it in anything and, if so, what temp? Water in the pan or dry?

Over the weekend I did a venison tenderloin and two 3 lb boneless turkey breasts. Both came out very good. Yesterday I did three thick cut boneless pork chops and a 3 inch thick filet mignon. Cooked them to medium rare and them bumped up the temp for the sear. Tasted amazing. Honestly I...

That's a great test, Chris. I wonder if Kingsford has changed anything or if they've just repackaged. They are now saying up to 40% longer.

I apologize if this has been asked before, but I searched the board and didn’t see any mention of it. I usually use Kingsford blue bag when I grill and smoke. I need to pickup some more for this weekend and I saw that Lowe’s has Kingsford long burn available. The bag says it burns up to 40%...

My first use of the SF was last week and I did a couple of steaks, just to try it out. Had great results. My second was Saturday when I did a pork butt, which was seasoned, sliced into strips, and smoked in a pan for 7 hours. It wasn’t your normal BBQ since it was seasoned for carnitas for...

Glad to see yours is working like you want. I've had mine less than a week and only done two cooks, but both turned out as I expected. I did steaks first and then smoked carnitas. For the carnitas I took a pork butt and sliced it into strips, seasoned them and cooked them in an aluminum pan...

I wonder too if an insert to increase the angle would be effective. Let gravity help to move the pellets toward the auger. It would reduce the capacity but still might help some.

Not sure why he's concerned about no pellets in the auger. If he went through the shutdown then there shouldn't be. Sounds like he had that pellet void, which caused the temperature to drop. I did my burn in yesterday after I got mine assembled and will do a couple of steaks this afternoon.

I love my sous vide. More importantly my wife loves my sous vide. Perfectly cooked, thick chops or steaks, everytime. Chicken cooked to a lower temp so it's still juicy. Sear them in a cast iron skillet with some butter. Or throw them on a hot grill for the sear. Whatever suits you at the...

I looked on Amazon too. I have a Jaguar F-Pace, but if those are the dimensions of the box then it won't fit. If that's the case, and I have to wait until next week, I guess the ribs on Sunday will be with the old tried and true WSM.

Got an email saying my EX6 is at the local shipper. They're in Maryland and I'm in Virginia. I called to schedule delivery and was told that they deliver to Virginia on Tuesdays and Wednesdays. Both are days that no one is home during the day. In fact those are the only days that no one is...

I, too, got my shipping notification this afternoon. Estimated delivery is Friday, pending the shipper contacting me.

I got a shipment notification this morning that my cover, drip pans and pellets are arriving via FedEx tomorrow. Website still says the SmokeFires are shipping by mid-February. I've now read the assembly guide and manual. C'mon already.

Out of curiosity, when did you place your pre-order? Trying to get an idea of how far through the pre-order list they’ve gotten.