On Thu, 06 Nov 2003 10:36:01 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>If you want to talk about
>my plonk policy, please do it in another thread. This one
>is about barbecue and nothing else.
>
Oh, good. Then you probably wouldn't mind pointing us to some pictures
of your rig, which you describe as follows:

"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 usually stays turned off."

I'm sure we would all like to see them.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology