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I got a WSK last week and I am having a bit of trouble keeping the temps stable. With my burn-in I lit a full chimney, let it get rip-roaring hot. I ran it for about 45 minutes at 500+. I wanted to check it for air leaks so I locked it down and tried to snuff out the coals. It stayed over...

I have a bbq guru that is about 5 years old, it has served me well. It does not have wireless capabilities, so that is my main reason for wanting to upgrade. Also if you start a fire that is a bit too hot, the fire will draw air thru the fan regardless of whether it is runing or not...

Can you run a digi-Q with a stoker fan? I like the automatic damper in the stoker fans but could really do without the wifi connectivity issue of the stoker that many people are talking about. I know probably not every stoker has this issue, but with my luck, I will get one that does.

I have the BBQ guru and I do not use the meat probe at all. I find using a remote thermometer works best for me, and I just use the guru to regulate the pit temp. Some folks like the ramp mode but I have never used it and really don't see the need for it. If I had it to do over again I would...

I pretty much use the minion method for everything. When I build a fire that yeilds the proper amount of heat when fully ignited I find that I have to use less coals and it will usually burn out early causing me to add coals to keep it alive long enough for the meat to get done. If I start...

A bit late to comment on this, but I definately give it a thumbs up. I am mostly a BBQ sauce type of guy, but I figured I would give something different a try. Everyone raved for weeks about my pulled pork with this sauce.

I have no problems reaching temps in excess of 400 degrees. I have done it by mistake several times. I think I may be using a bit too much charcoal on these occassions. Typically I will start out but using the minion method, I toss about a half chimeny on top of the unlit coals, sometimes...

I have been through quite a few BBQs so I will share my opinion of each. Got a Weber Genisis for a wedding present about 20 years ago and that started me out on this whole BBQ trek. I got pretty good at using it too, it kicks out a good deal of heat, flair ups were minimal, I found the...

I have tried the cheaper beers and they just dont have enough body to coat the sausages well. I used to brew beer and I could brew a 5 gallon batch of bud style beer for around 12 bucks. Brewing a micro-brew would cost more like 25 or 30. The cheaper beers use about a third of the malted...

Everyone talks about beer and brats, but to be quite honest, I prefer italians in beer. I brown em up a bit then pour in about half a beer. Not the cheap bud, miller or coors, I like to use an amber ale, something like sierra nevada. I let it cook down then I pour in the other half the beer...

I am not quite sure why this has never been brought up, but my WSM has no problem holding temperatures of 300 degrees with just draft air. I am just wondering why the positve pressure of a fan is needed. I had an idea, just didn't have the time or materials to implement it. Basically make an...

I have heard you can get kamado charcoal in Sacramento. All the numbers I have seen in the forum seem to be disconnected for Sacramento, did they go out of bussiness or something?

Have a look at this http://www.extremetech.com/article2/0,1558,1833596,00.a...TRSS02129TX1K0000532 This is pretty much a home built version of the BBQ guru. Once it is all said and done you could most likely buy the guru for cheaper. But if you want to use it for a learning experience this...

Really neat project. Keep us informed. There is a company that makes microprocessor project boards, and all sorts of sensors and controllers to interface them. They have motor and servo controllers for activation of the vents, and they have thermocouples for measuring temps. Not really sure...