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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Another Bob B: Hi Darryl - The hats off to you. Great looking cook and dynamite pictures. Nice smoke ring. and the filling for that bun was awesome...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Hoffman: Darryl, Great job and beautiful pics!!! Question: On a scale 1-10 with 10 being the best, how would you rate The BBQ Guru device you own...

Thanks for the good words and the advice, everyone.

Geez make that a triple

Oops double post

Actually my 2nd brisket ever. Decided to splurge and pick up BBQ Guru's Procom4 so that I could (hopefully) get some rest while doing a midnight smoke. Winter is just coming to an end up here in Toronto. Have a lot of snow in my backyard (even though we're supposed to be close to 50 degrees...

I splurged and picked up the Procom4 so that I could carry the pendant with me and (hopefully) get some sleep. I believe the Ramp feature on it is OFF by default.

I'm about to use mine for the first time with my 18.5". Wondering if anyone has any "special" settings that they've found to work well on WSM's? Or have most of you found the default settings for parameters like Offset, Proportional Band, Cycle Time, etc to be perfect? Thanks.

So I take it most of you guys are just spraying? Not adding say...1/2 cup?

Thanks for the responses. For those adding more than a spritz, just how much liquid are we talking?

Plan to try this foiling method for the first time this weekend. I see that most foil around 160-170 (although I read that Harry Soo foils @ 150!). I'm just curious if everyone is foiling the briskets as-is, with extra rub, with liquid (water, apple juice, mop), etc. If with liquid, how...

Nice name! Although it's spelled incorrectly Count me in on an east coast class!

That's a good idea. I don't know which part of the probe provides the reading. I've read 1-2" in, but I suppose it'd be good to test. I actually have the entire probe inserted into the meat, but with the tip usually closest to the center of the meat. I always tried to have the entire probe...

These are large meats like shoulders and briskets. I think I see drops of 5-10 degrees. As soon as the lid comes off, the temps just begin to count down

Will do. Thanks for that. So I just want to be clear on this... If I take the lid off of the smoker for a few seconds, the internal meat temperature measured by the probe should not drop one bit?

I have gotten them wet. But they all tested fine with the boiling water test?

Hey guys, Thanks for the replies. For the probe at grate level, I always have it through a potato and in the center away from the sides. Certainly don't have any probe tips exposed either. When smoking, the meat temp does not drop drastically when I open the lid. Maybe 5-8 degrees? Still...

Hey guys, Sorry if the answer to this is common knowledge, but here goes! I have a BUNCH of remote oven thermometer/probes (couple of polders, an oxo, one wireless, etc). I am wondering if someone can explain to me how exactly they work, how they should be inserted into the meat, and how we...

Does anyone know if there are any available accessories for the the new OTG 26.75? Would be interested in tool holders, condiment holders, work tables, and maybe replacement cooking grates. Thanks!

Hey guys, Everything went well. The porks took a couple hours longer than expected. Probably from problems at the beginning, and from the grate position swap when it came time to add the ribs. Took a good amount of time to get the temps back up. I do have pictures, but most of them were...