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Wanted to give an update. Keeping in mind that I'm only using my smoker for "low n slow" I did the following at it worked really well. Rather than trying to let the smoker keep a temp for me, I used the P-Setting and left it on smoke mode. I fired the smoker up between 5:15 and 5:30 AM. --...

Think I finally got it dialed in. Let me ask you guys this — after preheating do you turn it to a temp day 225 or do you turn it to smoke? This is assuming you want to go low n slow like for a brisket

The very first image is the stock PB broiler plate/drip pan. The other 3 are the SD after market drip pan. You can see how its a much more soft slope and then a steep drop off at the end.

The SD one is thicker. The SD diffuser is 10GA and the SD drip tray is 11GA. I'll take a picture -- the reason it works is because its less of a slope with a more drastic drop off at the end *and* its also rectangle/flat vs curved...

OH and almost forgot, my temp probe inside connected to the PID wasn't touching the metal that I could tell, but i'm debating about removing this metal plate in front of it to make it more exposed to the heat -- vs being protected.

@RCAlan -- Totally agree with you. I can handle 30 degrees -- and temp swings don't bother me. Until this I was using a gas grill with a pellet tray, so I'm very used to dealing with that...I also always use a water pan. I took the arm that is for sliding the sear plate to adjust the heat...

I had emailed SD and they simply said if it doesn't fit I could return it. Anyways, included a snapshot from the Weber iGrill. Probe 1 is grate 1 closest to the hopper, Probe 2 is grate 2 is over firepot, and probe 3 isi grate 3 next to the smoke stack. The PID controller temp was closely...

I'm using the the non-stick burning one (https://smokedaddyinc.com/product/oem-replacment-heat-diffuser-heavy-duty-10-gauge/) The one thing I noticed is I might need to cut it down a bit to get a better fit. When I put it in there I have to take out the thin metal they call a heat shield and...

No, they were only about 20-30 degrees off stock -- but can spike in the middle because thats where the fire pot is. I can deal with 20-30 -- I sort of expect it to be a little off -- so if I want 225 I run at 200, thats not a big deal. When you're trying to pre-heat to 350 though and its...

Well, I got the Pitboss 1100 and while I love it there are two things that could have been better 1) The barrel size makes the top rack basically useless. Maybe if you're smoking something small it would work, but I can't get a 8Lb Pork Butt underneath that rack and a brisket is pretty snug --...

I got the all access pass, but that’s because I had already bought James Suckling’s Wine Tasting Class. Buying a second one it seemed logical to upgrade to all access. Hindsight I wish I had just bought the one class so I could keep it forever. Anyways, I found the class to be amazing. As...

Just finished the Aaron Franklin Master Class. Loved it. Has anybody else done it?

Does anybody have a picture of the Heavy D install in a Pit Boss Austin XL or 1100 Pro? Maybe @RCAlan ? I just bought that and the smokey daddy drip tray to modify mine to help with more even distribution of temp. The swing's don't bother me -- but the uneven heat distribution makes the middle...