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  • Re: Any alternatives to the BBQ Guru? That thing is expensive!

    I never used a controller other than manual vents for 5 years before trying one out.  Did plenty of overnights that way and did just fine.  But I decided to try out a controller for "insurance".  Went cheap and got the Auber.  It does okay but not user intuitive, no wireless connectivity, and I ended up rarely using it.

    This summer tried out the Flame Boss 200 and I couldn't be happier.  It has proven quite accurate, reliable, and I love being able to see and control what is going on from my computer or mobile device.  The mobile connectivity is the biggest factor for me because things can go wrong with a controller during a cook so getting a remote alert is important.

    In full disclosure, we got our first 200 as a free review sample but when we decided to buy a second controller last month, we looked at all available options did a spread sheet (attached) to "cross walk" the various devices and ended up buying another Flame Boss 200. 
  • Re: Aftermarket fire grate

    Our team has 4 different types.  We have the expanded metal pictured several posts above (that's my actual one used in a picture from my blog), a Hi Que, a Fishbones from Michael Chance, and 4 Kick Ash Baskets. 

    Expanded metal
    Works great and even after heavy use at high temps, it is still as flat as the day I got it from St Louis Charcoal.  Very inexpensive but they don't sell them anymore, they were a one off deal for them.  If you get someone to make one for you, make sure to use heavy gauge metal.

    Fishbones and Hi Que
    Both work great and have held up well.  Main difference is the Fishbones don't have a circular ring around the outer edges.  If you are just looking for airflow, these are the ones for you.

    Kick Ash Basket
    Kick Ash Baskets do the same thing the other high airflow grates do, but it also lets you shake your coal free of ash the next time.  We bought 4 of these because we do a lot of BBQ competitions and cooking demos where we have to load up our gear.  It takes forever for an Egg to cool down after shutting down with live coals inside.  When we finish cooking onsite, we pull the Kick Ash baskets out (live coal and all) and leave the Eggs open to cool down right away.  It has shortened our load out times significantly.
  • Re: Go Vols, beat Bama! and a smoked turkey breast

    Nice looking turkey!  If you have any leftover, do a Kentucky Hot Brown, those are amazing!  Here in Knoxville, hoping they win even though I'm not a fan because the town is always more fun when they win.

    If anyone is going to the South Carolina/Tennessee game in a few weeks, we're doing a big tailgate behind where Tin Roof used to be on The Strip.  Come on by, we'll be doing pulled pork, brisket tacos, and wings.  Even you Gamecock fans, northGAcock :) 
  • Re: Rubs, Seasonings and Sauces - what to try first?

    Dizzy Pig is definitely a must try.

    I also like Albukirky Seasonings (another fellow Egghead), especially his green chili rub, and Draper's AP rub and sauce. 
  • Re: Another New Guy

    Welcome and great looking cooks you posted!