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Hey there - I got a second rig (pellet burner) where I only need pit temperature + 2 food probes (no fan, temp control, etc). While I've build a unit for my WSM and it works great, wondering if anyone has a ready-to-go older unit they want to sell cheap as I don't have time to do another full...

Hey there - I have a HM 4.3 build which was working great. Then recently, seemingly at random, the fan will just stop spinning. If I unplug the cat5 cable and plug it back in (I hardwired the fan to the cat5 cable to make sure nothing else was causing issues), the fan starts again, will run...

Hello all - Doing a 18 hour pork butt cook and thinks started off very well. After 10-12 hours, temp fluctuations/oscillations started to happen. Current settings are: Bias: 4 Proportional: 2 Integral: 0.01 Derivative: 15 Fan%: 40 (I tried 75 too, no help) Bottom vents closed, top vent open...

I have my RD build all done and working extremely well. But after about 10 min of operation, the servo started twitching at a very regular pace. This continued overnight for another 12 hours, with the servo still working. The servo continues to work fine, but I am sure it will burn out. I've...

Finished my build - all seems to work except a few issues: * Probe ports 1, 2 and 3 (which has the ambient temperature on it) all work, but probe 0 doesn't work at all. Checked all the solder points, swapped out the probe from a verified working probe on port 1 to port 0. Never anything...

Went by my local butcher and got two fresh bone-in butts, about 10 lbs each. Going to cook them overnight, but a few questions for the masters: 1) They came with the fat (seems to be about 1/4-1/2 inch) and skin on. The butcher insists that I should not trim at all, but we like the meat on...

Hi there, Cooking my first brisket flat this weekend. Started it fat side up, but wondering once I start the mop after a few hours (once an hour) if I should flip it, or just keep the fat side up for the whole cook? Help? Also - do you guys usually keep the bullet at about 225? 9 hours...

Only place I can find cherry/apple/pecan chunks is at Barbecues Galore at $25 per cubic foot ($$$). Anyone in the SF Bay Area have a good source for wood? -Justin