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You bought a 1000' roll of paper, and you're asking this question? Go with da paper. What type of brisket by the way? Robert

CC, I did think about that and could have split the batch. I wanted some with clean bottoms for eating with breakfast. There is always another time when it comes to chicken pie;)

CC...go take a look at how the Sous Vide Supreme works and get back to me...(Hint: no water circulation). Once the ceramic crock stabilizes in temp, it emulates the SVS very closely in function. Many commercial (very expensive) water ovens also do not circulate water - they just heat a liquid very evenly to a set temperature. Because they do not circulate the liquid it also provide a different advantage - many professional chefs are now using them to heat DIFFERENT liquids (such as oils or butter) and placing their food directly in the liquid, without a vacuum bag. i.e. I am going to try olive oil poached salmon using the temp controller to set an exact temperature for the olive oil in the pot, and then put the salmon directly in the oil. Proof is in the pudding as they say. I've only done two cooks so far, but each ended perfectly - a 3" thick rib steak done a perfect 120, and two lamb loin roasts done to 131. Other than limited capacity, it works AMAZINGLY well. It's that simple.

Cheeks are so undervalued on just about every critter. Best Bolognese sauce that I've ever made was with beef cheeks in the pressure cooker! Hog jowls (aka cheeks) are pretty damned tasty bits, too!

What I really like about the 32" is the ability to use 1/2 the main grate while still being able to utilize the level below without having to remove a grate. At least that is what I believe to be the case. Also even though I don't cook lots of food anyone time I love all the extra room (space) in the 32". How many 1/2 size grates can you buy for the 32? Is it just the main grate? Thanks Craig

Late to the party, but I've owned my DigiQ-II for quite some time now. Bought it originally for the POSK, which definitely needed it for long overnight cooks. The KK is a lot more stable, but as others have said, I like the security blanket of using it on long cooks. Didn't need/want the WiFi version or one with a smartphone app. One bit of advice, FWIW - the Guru's have a damper on the outlet of the fan that is a good thing to have on a windy day. The wind blowing across the top hat will draw air into the KK even if the fan isn't running and will cause your temps to continue to go up. Once your temperature edges above the setpoint, the Guru (or any other device) can't bring the temperature back down - it just stops running the fan. So, having the damper to choke down on the airflow on windy days comes in quite handy.

I gave away my first over-featured BBQ Guru, and used a Pitminder till it died. It had exactly what I wanted, a manual "rotary phone" oven dial. When it died, it had long been discontinued, and I didn't like anything I saw available, and went two years without. I had some big cooks this summer, so I bought a DigiQ DX2: https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=22 They've had a bit of trouble with too thick a powder coat on the case, causing the control buttons to push inward under a hot sun, and activate on their own. In my case, it set my target pit temp to zero, which I suppose is better than 450 F. I exchanged it (outstanding technical support) and I've had no further trouble. In principle, one voids the warranty by opening the unit, but it's held together by one easily removed screw; if I had a major cook on the line I'd open it again, sand the holes clean, and ask for warranty service anyways. I'd buy this exact unit again. The WiFi has a definite appeal, but I like simplicity. I like that it fits the guru port on my KK, and I like that it runs on 12V not 5V, matching the needs of the LED lighting over our eating area. It was extremely helpful, stabilizing my friend's off-brand K5 while I was out playing. One doesn't need a controller for a KK. One doesn't need a GPS for a car. The right degree of automation is a personal choice. I had no trouble turning out great barbecue during the two years I was without a controller, and yet I'm very happy to have a controller again.

Sorry, guys, for you who want a plated pic. As is so often the case, fine cuisine photography was outpaced by familial voracity! Three butts went to neighbors, and ours vanished like the morning mist when the midday sun has kissed it.

CyberQ for me. I use it more for checking temps while away from the house versus actually using the control.

Fish cheek are tasty morsels. Bass cheeks are the best in my book.

Poochie, where in your house, relative to your shop is your router? I guess I'm asking if you could possibly put a wi fi booster in you house closer to your shop. Putting a booster in your shop won't help because a booster is only as good as the signal it recieves. Robert

Biscuits with chicken and veggie casserole for dinner this evening, that rotisserie chicken just keeps on giving and giving The casserole was put on the grill about 20 mins. before the biscuits were added. Biscuits on the KK. Casserole is done. Plated.