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Thanks, Keith.....some good insights. I am familiar with PIDs and have some devices that control temps with a PID. I have not looked into the Pitmaster IQ, but will do so.

I am debating on whether to purchase an automatic temperature control system for my WSM. I am looking at the Thermoworks Billows and the ProTemp Breezo. I am configuring 2 probe models for both. The price difference is negligible with discounts available for both. I am looking for feature and...

I have been trying to find the right ingredients for a "sweet heat" sauce. For the record, I define that as a sauce that with the initial taste, has a traditional BBQ sauce flavor and sweetness. It then provides a nice zing of heat for a lasting sensation. The problem I'm having is the heat...

Wow... that is awesome. I've been thinking about an ATC but getting 16+ hours is usually all that I need.

Update on my results. Pork - pulled while it was still warm and vacuum sealed it, when cool. To reheat, put it all into a single disposable foil pan and covered with foil. Put it in a low oven - 250 degs for an hour (stirring once). Could not tell it hadn't just come off the smoker. Brisket -...

I am guessing you are correct that the fire grows randomly. I try and space the lit coals out evenly hoping that does help it grow evenly. I do think that packing the briquets tightly together helps with that.

I forgot to mention that I'm using the 18" WSM. Here's the finished product...... not dried out at all.... still glistening

I used to do what I called an "over & under" cook...... brisket under a pork butt (or two). My thought was that the fattier pork would marinade the brisket as the fat rendered out, and keep it moist. It always turned out well for me. I would think the same applies with having ribs over the brisket.

I'm currently on hour 16 on an overnight cook of two 7# pork butts, about to hit 195 degs. I have developed a process to load the charcoal ring in a way that I consistently get +15 hour cooks at 225-240 (assuming that there's not a stiff breeze). - I load the ring about 1/3 full, then sprinkle...

I've been tasked to smoke some meat for my granddaughter's 1st birthday party. I plan to smoke a brisket and a butt the day before we travel. I think the butt isn't an issue. Pull while hot, seal tight with foil in a disposable pan, then reheat slowly in the oven moistened with apple juice...

I went to the store today to pick up some St Louis cut spares, but they looked just awful..... they had baby backs on sale right next to the spares for only $0.35/lb more, so I grabbed 4 slabs that look really nice. It has been forever since I have cooked back ribs and have adapted the 3-2-1...

I have a slightly used WSM 22". I used to cater an office thing once a year for 50+ people. Have since retired and my two 18.5" cookers handle all my needs. I cooked on it maybe 3-4 times. New on Amazon is currently $469, I'd like to get $300 for it - it been garage kept with a Weber cover over...

I wasn't sure I would have asked more from my WSM(s) over the last 10+ years, but have just started using a technique that has improved duration and consistency of my cooks. I have used this in both of my 18.5's and the 22.5 with equal results. When loading charcoal into the ring, I fill...

It wasn't. It was a guy in Nashville. I think his business is call Yard Sale? Anyway, he had a small warehouse space full of stuff. The 2 WSMs, a couple of Weber propane grills, some electric smokers, and tons of other stuff - patio furniture, lawn mowers, kitchen appliances, etc. Search the...

Thanks for the input. Just back in from work..... I went and checked it out. The guy sells overstocks and had an 18.5" for $175 and the 22" for $200. The 22" had a small place with paint scraped off the middle section. Nothing some high temp grill paint can't touch up. This thing is a beast...

I currently have a pair of 18.5" 's that I've had for years and frequently use them both when I do big cooks. I have a shot at a new 22" with minor cosmetic damage, at a great price. For those that have used (or own both), how do you feel about the 22"er? My current cookers rock - I frequent...

I pulled them at 160 (deep in the breast). Had cooked at 320-360 for 3 hours. Dropped them in foil pans, wrapped in foil, put them back on the cooker - all vents shut down. I grabbed a quick shower (30 mins). Then dropped them into a heavy foam cooler for a 1 hour transport. When I got to work...

I'm brining two 14#ers for an early morning smoke on Friday. I then have to transport them to the office holiday party. I'll need to pull them about 9am. Holding time between pulling and carving will be 2+ hours. I can keep them hot in Omaha Steak coolers, but wondered how much they will keep...

I've been working for a couple of years on a "sweet heat" sauce that met my expectations. I just finished an annual cook for a United Way work day at my office. Fed about 55 folks (brisket, butts, & boneless thighs). I have always featured homemade sauces and they were well received. This year...

I know many will say that the chunks on top of the lit coals will produce all the smoke required, but I too thought there was a need for more. Here's what I do...... I fill the the charcoal ring about 1/3 full, then sprinkle some wood "chips" around on top. Then put another 1/3 in the ring...