I just got a CyberQ WiFi unit, and I am planning to use it on a brisket cook on Sunday. There are lots of choices and parameters in setting it up as well as mechanical settings like the damper, cycle time and prop band.
Please tell me what works best in your experience and any lessons learned or words to the wise.
I have yet to calibrate using the hot and cold water steps.
Looking forward to your help. I am especially interested in where/how you adjust the vents on the iron top cap.