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Well the 225-230 at the grate produced a very nice rib using the 3-2-1 method so I guess grate temp it is....

Agreed...I only want to be concerned about one...but with a 20-25 degree difference, which one is the right one. I too have the lamp grommet mod and run both my probes through it.

What kind of temps differences should I expect if any between these two areas?...This is my 4th smoke on the WSM and second using a digital thermo like the ET732. My ET732 probe is mounted on the grate directly below the Weber lid thermo. Both have been boiling water tested and were accurate...

Great mod Mr Mann...... With the painters tape it was a piece of cake. I did have problem finding the nuts for the 3/8s tube but I just bought a couple of variety packs to get what I needed. Also bought a few caps at your suggestion and painted with high temp black. Also took some...

Looks great across the board...makin' me hoooongry!

I'm not so sure how much I'd like to set my lid down on concrete. Unless you have something on it to not crack the coating

Steak and potatoes look awesome!

Man that looks good..

Brisket looks great. Did you do fat cap up or down or did you rotate them?

Thanks Rich for the quick followup....I'll go see if I can find the door mod in case I need it. As the weeks go by I'm sure I'll need something else too. I am the consummate tinkerer...

I appreciate the input Rich. I'll take it all under advisement. I tried to think it through and that is what I came up with so. I'm sure I'll do more as ones I think I can use come available or I create them on my own. I'll try to address your suggestions above. After 14 years on an...

Thank you Bob for the great ET 732 grommet idea.

Well i pulled the brisket after 11.5 hours when it hit 185 degrees. I wrapped in foil and a towel and placed in a cooler for an hour. I had a good idea that it might be tender with the probe test. The very very tip of the flat was a little dry as you can see in the top left piece by itself...

Hit about a 3.5 hour stall at 162.....she is starting to climb now though..

11 pounds of flexible goodness trimmed down from 12.6 lbs. My first one on the WSM was 7 lbs and turned out really good so I decided to step up the size after ribs last weekend.....although this a about max for the 18.5". I'm not used to limiting size coming from an offset but I am liking the...

How about 11 pounds of brisket?.. Ribs are next weekend.

After reading here and a few other places until I reached OCD overload mode, I finally decided on a several mods I wanted to do. I still have not made the 25 mile trek to Academy and looked at the Brinkmann charcoal pan but I'm going to do another larger brisket this weekend and see if it will...

Unscrew it from the lid and with a pair of tongs, hold the probe end in a pot of boiling water. If it is right around 212 degrees, you'll get a lot more confidence in it after checking it. I had been doing a bunch of reading myself before I bought an ET732 and some were as much as 30 degrees...

I would unscrew your Weber lid thermo and test in boiling water just to get some confidence in it. Some have been known to be as much as 20-30 degrees off. I did my first two smokes using a candy candy thermo in my top vent and a meat thermo in addition to the Weber ld thermo. All went...