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I have a WSM. I was using a gasser for my grilling needs, but have since given that away and have been using my WSM for grilling as well, but it doesn't grill like I would like it to. That's why I'm in the market for a new grill now.

Looks interesting to me.

I'm in the market for a new grill and am wondering how much temperature control you get with a one touch? The other grill I am considering is a big steel keg.

I have a maverick and they take the heat well, but they suck if you are looking for more then 10' of a wireless range or if you are looking for accuracy. Try 10-15* difference between the 2 probes at room temp!

Would this grinder also work for stuffing? http://www.cabelas.com/product...o-Grinder/714623.uts

Would this be a good deal for getting started? I know the slicer isn't needed for making sausage, but I could make some **** good sandwich meats with that from leftovers off the wsm!

For a chicken it will.

Ok, that all makes sense. I was just trying to annoy a co-worker with emails from the simulator! I will check with our IT guy on getting that port opened back up or he can tell me what port I should be using!

If you want high heat you will use 1 fully lit chimney. For low and slow only about 20 to 25 briquetes of lit, and for medium heat around a half of chimney. The amount of unlit coal you use is based on the amount of time you want to cook for.

You had foil on the grate where your coals sit? If so that was your problem. They probably weren't getting enough air having the bottom closed off, and the ash had no where to drop, so that may have been starving the fire even more.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Miguel M: Despite that, I'd buy it again cuz it's very accurate. Anyway, just wanted to put a review out there. </div></BLOCKQUOTE> You must have...

You guys are still scaring me! I need to read that book as soon as it gets here to decided if I really want to tackle this or not.

Were you using water in your water pan? For a high temp cook, it is alot easier to get that temp over 300 if you leave the water out and just foil the pan to catch the drippings. You can also prop open the door to get more air on the coals. To post pictures you need to use a picture...

Amir, The email works at my house, but not at work. Could it be something with the port it is set to use? I have been playing with the simulator and was wondering what the stability acutally is and what it is based on? Also wondering what the fuel usage is?

The email quit working. Is it just something with gmail today? I was able to send from my gmail account, but it is not sending from the stoker?

I ordered the book. I think I should do some reading. I have read way to many methods and opinions online and it's so overwhelming. Almost scaring me away from even attempting this! I still appreciate everyones help on here though.

where do you get the sawdust from? I assume you can't use just any sawdust? I would think it needs to be a hardwood just like regular smoke wood.

Where in the world do you buy the proq from? All I can find is forums about them and reviews. Are they just a one use item or can you buy wood refills?

It will be a pink ring all around the outside of the meat.

Do you guys use your WSM for smoking the sausage? It looks like they recommend 160, not sure how to keep the temp that low for a long period of time?