Tom. In planning a new system, I am leaning towards a 22.5 WSM with a DigiQ II as a controller. I feel the 10cfm fan is a good match. I also will use my Maverick ET-73 for remote monitoring.
Couple of questions please....will the fan blow ashes on my meat products? I like to cook chicken at 275, so will that temp push the fan enough to keep ashes stirred up a bit in the cooking chamber?
Once the thighs are cooked, I like to glaze them and set the glaze for presentation. Can I beef up the heat in the WSM and get my results, or do you suggest placing the glazed meat over live coals directly to finish them off?
Thanks for the help..MT