re: Pimping my Weber Smokey Mountain

My new toy arrived a day earlier than expected.


This is the blower and the simple spring thing that attaches to my smoker.


It comes with high heat tape to close the other holes in the vent. The WSM has three vents. The other two are closed.


Blower installed. (less than a minute later)


Controller probe is clamped to the grill grate. My remote meat thermometer probe in the brisket. (I took the photo, then realized that the fat side was down. I flipped the brisket, then re-inserted.)


After I put on the lid.



So far, I am very impressed with this controller. The smoker is completely closed off on the bottom vents other than the blower. The top vent is at 50%. The blower gives a little "puff" about every 30 seconds. The temp has not wandered any more than 2 degrees since hitting my 220F target temp I programmed in. It will alarm if the temp drops below 200 or rises above 250. All of these temps can be changed at will.

My remote meat thermometer is not very fancy, but accurate. I plan to pull the brisket at about 185 or so, then foil and rest for a few hours. This is a 6.25 pound piece of meat. I went "low-rent" on this one to try my new toy. I put it on at 7pm. I think I will have to pull it somewhere between 3a and 4a. At least I don't have to worry about the temps. So far, I love this thing. I am grinning ear to ear.