Afternoon, folks, from Arcadia, MO. I've been cooking seriously for about 30 years, discovered I could drive the neighbor's insane with the smells of cooking meat, and was hooked. I have a Holland, a Walmart side burner (modified a LOT), a BGE with the digi-Q cheat system, A Traeger Li'l Tex and just last week, my new competition cart Yoder 640. I cook for several groups locally, hope that when I finally retire I can start competing, and collect BBQ gadgetry. I have set fire to, dropped, driven over, blown up and destroyed in some way most electronic stuff one can hang on a Griller/smoker, and I'm pleased to say that my family STILL loves me, and my friends and neighbors still eat my cooking. I'm currently smoking three pork shoulders in the Yoder at 225°F on an ambient probe, all three have meat probes in at around 110 - 114°F, the hook up is on an ArkPak 915 battery box powering the Yoder, the Tappencue and the cooler, and I am very pleased to be here to listen and learn.