ColdFyre
Knows what a fatty is.
Wife's gonna kill me but I ordered my IQ110 and a Maverick ET73 for my WSM. I'm rather excited about it! I look forward to being able to catch a few zzzzzz's over a long cook. I'm typically too worried about my cooks and I check my temps every 15-30 min
Last few cooks I've had a few spikes in temp that gave me a less than desirable bottom on my brisket (hard and crusty) and my beef back ribs were a bit overcooked. My door has a poor fit (I need to re-do my make shift aluminum gasket) and I think that leads to the spikes in temp that I see now and then.
Next add on is going to be a clay saucer.... getting tired of the water clean up
Last few cooks I've had a few spikes in temp that gave me a less than desirable bottom on my brisket (hard and crusty) and my beef back ribs were a bit overcooked. My door has a poor fit (I need to re-do my make shift aluminum gasket) and I think that leads to the spikes in temp that I see now and then.
Next add on is going to be a clay saucer.... getting tired of the water clean up
