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  1. hawtsauc3

    Dialing in ribs

    Short answer 250-260 is what I shoot for. Long answer, I typically try and get the smoker dialed in around 250-255 until the meat is ready to go on, then once the meat is on because my pit probe is near the meat I dial the temp back down to around 235ish for at least an hour. I do this because...
  2. hawtsauc3

    Dialing in ribs

    looking good! I've actually had my best luck of being unfoiled until resting. I tend to go 2 hours left alone. then 3-4 more hours where i spray down with apple juice once per hour. once they get to 175-180ish I pull, spritz again and wrap in foil for 25-30 min to rest on the counter. They've...
  3. hawtsauc3

    Smoker Temp

    I'd argue yes. I mean i typically smoke hotter (250-270), but what I usually do with my WSM is get it running around 250-260, then put on the meat, then I'd set my partq to 235ish for about an hour or two and raise to 255 after that. Reason being is that the probe is usually near the meat so...
  4. hawtsauc3

    Which controllers are compatible with the pit viper fan?

    yeah I found out over at TVWBB that it works so i ordered it. if it works well enough I'll have to see if i can re-sell my partyq. it's a decent unit but long term it just doesnt make sense for how i want to run my pit.
  5. hawtsauc3

    Which controllers are compatible with the pit viper fan?

    so far i've found out that the fireboard 2 will work. I'm very very very close to just ordering it today as it seems like the best of both world. up to 6 probes, integrated battery, and USB c charging.
  6. hawtsauc3

    Which controllers are compatible with the pit viper fan?

    Is there a running list somewhere of which controllers are compatible with the pit viper fan? I started with a partyq to see if a controller was right for me and I love it, but the fan is a little weak and im getting more open to just hooking up power. that said i like having the guru adapter...
  7. hawtsauc3

    WSM 18.5 with Auber control

    That's awesome but I can't say I've had the same experience with my 18.5". While I can get it to run consistent at times it'll have a bad tendency to either spike in temp or nosedive. and this is during 6 hour cooks. the Guru has saved me the headache
  8. hawtsauc3

    BBQGuru - DigiqDX3 vs Dynaq?

    So currently a guru owner (party q) and it's been awesome for the most part. Originally I wanted a battery powered unit, but as I am setting up in the driveway more often than not, the necessity of an extension cord isn't as big of an issue. Which has brought me to deciding if I should now...
  9. hawtsauc3

    WSM 18.5 with Auber control

    I can say that in running my WSM 2 days ago it was a breeze after setup. So i may just need to start commiting to setting up the WSM the day before a cook so that the day of the cook all i'm doing is firing up a chimney and dumping it in.
  10. hawtsauc3

    Got the week off so I decided to make some pork ribs!

    Thanks. The turkey wasn't as juicy as I'd have preferred but I was having difficulty getting it to the final temp. But its not too dry.
  11. hawtsauc3

    Anyone make the switch from charcoal? Experiences?

    Yeah my 18.5 with the guru is rock solid. but it took me a solid hour to get it setup today. That's kind of the part i've been annoyed with. If i could get it up and running faster id probably shut up lol.
  12. hawtsauc3

    Got the week off so I decided to make some pork ribs!

    Thanks! I was ecstatic the bird turned out. I've never tried that and usually expect attempt one to be edible but bad overall haha.
  13. hawtsauc3

    Problems with finishing meat in oven

    as an update for OP, i made ribs and a turkey breast in the WSM today. threw the turkey on a tad early (a bit much smoke) and then finished it in the oven at 350. still zero smoke issues. My guesses are that it's over smoked or you're using too harsh of wood. I've found if you're using a heavy...
  14. hawtsauc3

    Got the week off so I decided to make some pork ribs!

    Updating the original posts with the final pics for those who are interested.
  15. hawtsauc3

    Anyone make the switch from charcoal? Experiences?

    yeah i will say using the WSM today reminded me of how easy it is with a guru. the part that gets me is just how it took a solid hour to boot up. i am sure I could shave off some time by prepping it the day before but that part does suck. that said though it turned out some dang good que today
  16. hawtsauc3

    Got the week off so I decided to make some pork ribs!

    Thanks for the tip. I’ll look it up
  17. hawtsauc3

    Got the week off so I decided to make some pork ribs!

    Thanks. I actually haven't settled on any yet. depending how the food turns out some of it is going into the freezer for later, but I tend to stick to coleslaw and baked beans. One of these times I need to step it up and learn to make some home-made mac n cheese.
  18. hawtsauc3

    Anyone make the switch from charcoal? Experiences?

    what are your thoughts on something like a spider 22? That thing has also had my attention as it hooks up to a kettle but would let me keep my WSM in case i hated pellets. its just pricey enough that it has me trying to decide if i should try something like that vs a real deal pellet.
  19. hawtsauc3

    Anyone make the switch from charcoal? Experiences?

    yeah my guru runs the WSM perfect. my big issue is its always a massive balancing act for not getting too much smoke and also tends to take me an hour to setup. if could get startup time down to 20 min i'd probably be more willing to make food on it more often and try longer cooks,
  20. hawtsauc3

    Anyone make the switch from charcoal? Experiences?

    thats kind of where I am. i think i've gotten smoke more in control but today it took me an hour just to realistically get the smoker to the driveway, fire the coals up, stock up the smoker, and get it to temp. To me that seems like way too much effort for what I want to do. Just in the past i...
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