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Great! 4 would be plenty. As for the interface, I'd have no problem with it being hidden in a menu button, like where the graph settings are. It's not necessarily something I would need a visual reminder of throughout the cook. Pat

Amir, I use the program regularly and love it. I think the fix you have in place so you can turn off the box to work on the smoker is great. I would like to make one more wish list request. I would enjoy being able to tell the stoker to raise/lower the temperature at a predetermined time...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: I may very well be. I found THIS video which may help explain my problem. Disregarding everything else in this video, 18 seconds into...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: After I remove the point I have a bald area coving most of my flat. </div></BLOCKQUOTE> Are you sure that you aren't confusing the flat...

Joel, I have a stoker set up to work without internet so I can use it at competitions, although I have yet to do so. If you read through this thread, you should be able to figure it out. http://tvwbb.infopop.cc/eve/fo...270072103/m/42210021 How's the SS-One treating you?

Robert, That's pretty cool. I think I need to use an 18" in order to fit my space requirements. I want to be able to store the grill, with the lid off, under the tonneau cover in my pickup. I did some measurements on one of my existing 22" OTG and it would be a tad too tall. Why did you cut...

Thanks everyone. I'll go with the chuck roll.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Shoulder clod would be fine or why not do a chuck roll? </div></BLOCKQUOTE> I've not cooked either of these - do you have a preference? I...

I need to prepare some bbq for our annual fantasy football draft in a couple weeks. I want something relatively easy and inexpensive to feed 10 large men. Pork comes to mind, but I'm tired of it to be honest, so I want to do pulled beef sandwiches. What's the best cut for this? Chuck roast, Clod?

Is the charcoal bowl and lid the same size on the two grills? Is the only difference the legs, vent set-up, and carrying handle?

I've been looking for a Weber Smokey Joe Platinum to no avail. I currently haul my 22" OTG when I tailgate, etc, but I'm looking for something more portable. I'm wondering if anyone has cut down the legs on a 18" OTS to have something similar to a SJP? Seems that the vent system would be better...

Bryan, I've not tried the HH brisket, but probably will in a couple weeks. I find unwrapping a brisket to probe for tenderness a pain, and was considering putting a brisket in a foil pan, and just covering the top of the pan at the foil stage. Then, when resting, I would transfer the brisket...

I just prepared a batch last night for cooking tonight. I split them lengthwise so they resembled canoes. I then filled them with a mixture of cream cheese/cheddar cheese/chorizo/rub/brown sugar and wrapped each half with a slice of thin bacon. Then a little more rub will go on top of the bacon...

David, 5 hours sounds about right if you can keep your temp at 225. But, you need to go more by feel than time. Ribs are done when you can, with little resistance, tear two bones apart. Or, you can insert a toothpick into the meat between the bones. If it goes in easily, they are done. Just...

I saw them the other day and almost picked them up. I know they're enhanced, which I don't like, but they look like a nice quick way to make a pork sandwich.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I have a couple of questions for the experts here. 1. How much does marinading really add? </div></BLOCKQUOTE> I'm not an expert, but I'll give you my thoughts. If...

Well, I made up a large batch of these wings Saturday. I doubled the marinade amount as I had 7# of chicken wings. The only other change I made was to mix in some bbq sauce with the honey for the glaze. Overall, I was very pleased with the recipe. For my personal taste, I will increase the...

I'm heading to the Sugarland / Kenny Chesney concert today, and wings were requested, along with lamb burgers. Not having a great wing recipe I thought I would give these a shot. I made a double batch of the marinade for 7 pounds of chicken. Put it in the fridge last night and will grill them on...

I just look at the individual ingredients and go from there. If it's catsup, vinegar, sugar, spices, etc, it will be fine for a long time. I would guess any fresh ingredients, onion, garlic, etc will cut down on the lifespan quite a bit.

Probes with lights? I'm not picturing how that would work, or why it would be needed. Can you elaborate?