TFM® wrote:
>

>
> All that surely sounds easier than burning wood, I must admit.
>
> Stunned,
> TFM®

I understand your comment and agree to some extent. I've been down
about every road known to man when it comes to barbecue, including using
charcoal and also preburn. Something not apparent in my post was that
we now are retired and living on a postage stamp lot, with the back yard
almost filled with a pool and spa. Outdoor living is around the edge of
the pool, so to speak. It was by choice and we like the pool and also
grossly reduced landscape maintenance effort.

The downside is that I'm not even sure if I COULD have a real pit here
in urban Las Vegas. I'd have to do some checking, but I'd be willing to
bet that an outdoor fire, like a little preburn pit, would be against
zoning or CCA's. I don't know for sure, and am just going on instinct
with that. I know some folk who do charcoal in an R2D2, and most folk
with gas grills do the foil-wrapped wood chunks. That said, little
things like disposing of ash can be a pain.

My Bradley gives me results that are comparable to my previous pit using
preburn, but with far less mess and hassles. Yes, I agree that the
digitial controller might sound confusing, but it's basically flipping
the ON switch, clipping the rack mounted probe to a middle rack and
inserting the meat probe into a good spot on the butt, tri tip etc. You
dial a hood temperature and meat temperature and load in 6-12 pucks.
The rest happens while you sip a beverage out by the pool.

I'm a natural-born tinkerer who simply cannot live with any system or
recipe without having to play with it. Sometimes I screw up and the
changes are bad. Most of the time, the changes are purely neutral and
don't improve or ruin something, but the fun comes when something works
and works well. That's all I'm trying to do.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain