Another Wise Guy - Macon, GA USA wrote:
> Modified WSM. I have it instrumented to measure temperature at
> several points (inside the meat, outside the meat, above the fire, in
> the middle of the fire humidity, opacity (smoke density), and pan
> water level. I have a computer that controls motorized dampers on the
> top, a fan on the bottom, auto refill of the pan, and a light water
> mister that sprays directly on the fire. I also have an electric
> element, but it usually stays turned off.

We got one word down here in Texas for this - BULLSHIT!
--
-frohe
Life is too short to be in a hurry