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About a year ago, I was trying to decide between the DigiQII and Pitminder. I went with the Pitminder and have yet to miss the ramp down or open lid features.

I just use a trashcan lid.

Some coworkers and I would like to do a rib lunch but I'm not sure how to time the cook. I usually do my spare ribs 3hr smoke / 1.5hr foil / 1hr firm-up. Bringing the smoker to work would be difficult and draw too much attention. We could possibly use a grill to finish but I can't figure out...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Dubois: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Are there any rules of thumb for % yield (by weight) for ribs and briskets? I figure about 50% for pulled pork (i.e. 2 lb raw makes 1 lb cooked).

I started using the foiled clay saucer in the empty water pan before I got the Guru and continued using it out of habit. I guess one could argue that the increased thermal mass makes the cook even more consistent but the Guru handles temp regulation well regardless of what you have in the pan.

I asked myself the same question before getting the BBQGuru Pitminder. I use my WSM maybe every 2-3 weeks and thought that $150 was alot to pay for as much as I was going to use it. After getting it, I'm glad I did. Temps are rock-steady and fuel consumption is reduced (also switched to clay...

I always cover the Bullet after use, making sure the vents are all closed and the cover hangs over the bottom vents. Despite my efforts, during rainy weather, water somehow gets into the cooker and collects in the bowl. Is there a method any of you guys have used to keep water out between cooks?

I'm thinking about getting a Guru this year and am trying to decide between the DigiQ and Pitminder. I'm not really that interested in the extra control features (i.e. ramp mode, open lid, etc.) of the DigiQ but did notice that it uses thermocouples instead of thermistors like the Pitminder...

4 butts, totaling 30 lb (15 lb after cooking). 1 1/2 butts for pulled pork sandwich day (today)at the office and the rest for freezing.

Hello all! I'm a relatively new WSM owner (3 months) and have had a blast learning (and eating) the fine art of BBQ with ribs, butts and brisket. I plan to get a Foodsaver system soon and have a question of which size roll (8" or 11") is most useful. I freeze mostly pulled pork into 1 lb...