Thanks, Jim. Much appreciated!An ATC is a nice to have, not a gotta have. WSMs can run pretty stable stand alone. And for a pork butt, any temp from 225-325F is basically fine.
An ATC just frees up your brain and attention a bit more during a long cook. After learning how to manually control the cooker, I personally no longer get any no joy/thrill from being able to manage the fire manually over a long period of time. Definitely makes for better sleep on an overnight cook.
And makes the start up simpler too. You don't have to sweat the Minon details, since the fan controls for that. Fill the chamber full with unlit, 3/4 of a chimney sprinked over the top, done for the next 8-14 hours.
Hi DJ, I did a fair amount of research on blowers and decided on the FlameBoss 400 - though I also considered the BBQ Guru. Cost and performance based on reviews were my criteria for deciding. Also, I have a Weber Connect for monitoring multiple temperatures, so I did not need a blower with that feature. I have absolutely no problem with ash and the blower allows me to keep a consistent temperature the entire duration of my smoke. I have the 18 inch WSM and it performs fabulously with the addition of the FlameBoss 400.Hi to all:
I'm new here and have a WSM 22" smoker, which I like very much. I've had some issues on occasion with temp fluctuation (mostly the temp drops and I can't get it back up--I use lump charcoal as fuel), and am considering a blower system to help me keep the temp steady. One question I have is do any of you with blowers have any problem with ash drifting around inside the smoker and settling on the meat during a cook? This would be a negative issue for me if that were the case.
Thanks to all of you for sharing your considerable knowledge with those of us trying to learn how to be the best BBQers we can!