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I would be happy to donate some money help cover that cost. Let me know how or if I can.

A nicely painted Yam tin can works just as well and for much cheaper :) http://tvwbb.com/showthread.php?38530-Attaching-the-blower-to-the-WSM-My-idea

Scott, try building a HeaterMeter for under $150: http://tvwbb.com/forumdisplay.php?85-LinkMeter-v2-Homebrew-BBQ-Controller. I love it! Lots of support there as well.

You should post that to the HM forum: http://tvwbb.com/forumdisplay.php?85-LinkMeter-v2-Homebrew-BBQ-Controller

I have one and just used it for the best pulled pork I have ever done. Amazing!

Looks like Royal Oak is available and a little less expensive and better rated. I think I may mix some charcoal with lump as I have a lot of charcoal to go through. I have had great success with charcoal before using the HeaterMeter and having a fan to kick it up.

Try downloading https://play.google.com/store/apps/details?id=com.alarmclock.xtreme.free&feature=nav_result. Put your phone on silent and then set an alarm. The phone will sound the alarm regardless of whether or not your phone is on silent.

I can give it a try. So can I get 12 hours out of a full ring of lump on a WSM?

These were standard Kingsford blue briquettes. What do you recommend?

Again, lost in my long posts was the concern of a ton of ash on the foil of the brisket. If I would have not foiled the brisket, it would have been on the meat. How can I try to stop this from happening? Maybe turn down the max fan rate? I also forgot to save the graph before disconnecting the...

Update 9 - 5:00pm - I decided to make some bourbon baked beans for the first time tonight as well. I even used some home made and smoked bacon in the beans I had made a few weeks prior: Update 10 - 6:00pm - We had more people than originally anticipated and had JUST enough brisket for 8...

This is copy and pasted from the thread on the HeaterMeter (custom made automatic temp controller) forum: Update 1 - 2:15am - Alrighty! The smoker is put together and I am waiting for it to come to temp at 220. I put some nomex seal on the WSM door and seems to stop the air leaking out of...

Update 9 - 5:00pm - I decided to make some bourbon baked beans for the first time tonight as well. I even used some home made and smoked bacon in the beans I had made a few weeks prior: Update 10 - 6:00pm - We had more people than originally anticipated and had JUST enough brisket for 8...

So after using this last night, I do have one suggestion. Use Androids Alarm system to sound the alarm. So with my alarm clock app or for tasker when I have it play an alarm, I can have my phone on silent but whenever they are triggered, the alarm sounds audible. With PitDroid I had to keep my...

Hey Everyone. The smoke is on! You can follow the action as it happens in the thread found here: http://tvwbb.com/showthread.php?39163-Doing-my-first-real-smoke-using-the-HeaterMeter-tonight-on-Brisket&p=397501 Otherwise, I will make sure and update this thread with pictures and more when the...

Update 1 - 2:15am - Alrighty! The smoker is put together and I am waiting for it to come to temp at 220. I put some nomex seal on the WSM door and seems to stop the air leaking out of there. I am using the modified minion method I used in my test burn a few weekends ago. All I do is light...

Doing my first real smoke using the HeaterMeter tonight on Brisket. Of course my et73 pit sensor is no longer working :( But luckily I have a few Et732 meat probes and I will sub one of those. I attend to use text message alert on the heatmeter and the alarm in PitDroid to wake me up if anything...

Thanks again for the info. Im going to go buy some brauts as backup in case things go awry :)

Okay thanks for the great feedback! I just realized the brisket I bought was an 8 pound flat... not a smaller whole packer. I only bought this because it was Angus Select and not choice like the whole packer. Bummer...Should I make any adjustments due to this only being a flat? I think I will...

Thanks for feedback. I am thinking I will get up at 5am to put it on. 13 hours should be enough...I hope! As for smoke, I will use 4 fist size lumps of wood. I hope that is enough, but not tooo much.