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Thanks Bryan! Ordering some probes tonight and get what I need to wire up the fan and figure out how to attach it to my WSM Smoker,...

What an awesome community and huge kudos to Bryan! This is my first build on this - I built for the thermocouple option. Nothing remarkable on the boot output that I can tell :) I've booted it a couple of times, configured the wireless access. LCD was lighting but blank, figured out I had to...

I'm about at my whits end with broken links and dead ends trying to find some replacement SS grill grates for my smokers. I bought new ones for bother earlier this year and I've used them enough I'm showing the copper platting thru the nickel. I'm done with these and need to get some more...

We got 9 butts - no problem on the smoker with some room to spare.

This is how I get 6 onto the 18.5" WSM - works out well. I used to think butts had to be cooked fat cap up. I now cut as much of the cap off as possible, makes 0 difference in the finished product except I don't have so much of the rub and smoke wasted on fat that gets thrown away :)

I put the butts on end, fat cap on outside and form a triangle on each rack to get to 6. I don't rotate, flip or do any of that jazz. Just keep the temps around 225<250. Works great! :)

I have a question - I've done (6) large pork butts (9-10lb) on my 18.5" unit on many many occasions. How many butts have folks fit onto the 22.5" unit?

Doing the initial smoke on it today! Got 2 chickens butterflied and ready to go. One thing I have noticed -it's taking a lot longer to get up to temp than my 18.5" even without water in the pan.