Hello from Arizona. Old timer, USAF retired, aerospace manufacturing retired. Using Weber Performer, kettle, and WSM for about 6 years, and still learning.
The most difficult (and frustrating) thing for me is chasing temperature on the WSM - especially when smoking sausage, not so much with butts or briskets. I need to start at 135 degrees F, and gradually increase to 140, 150, and 160 degrees F. Have used a snake, modified snake, combinations of vent settings etc, but no success. Today, I ordered BBQ Guru's DynaQ Bluetooth Temp Control Unit. Hopefully that will resolve the temp issues.
The most difficult (and frustrating) thing for me is chasing temperature on the WSM - especially when smoking sausage, not so much with butts or briskets. I need to start at 135 degrees F, and gradually increase to 140, 150, and 160 degrees F. Have used a snake, modified snake, combinations of vent settings etc, but no success. Today, I ordered BBQ Guru's DynaQ Bluetooth Temp Control Unit. Hopefully that will resolve the temp issues.