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Well, @braindoc beat me to the punch this time. I got my long probe installed on Mother's Day so I could cook a tri-tip for the family. It took a little twiddling to get the GGG connected to WiFi, and then my (1st gen) Predictive Thermometer to pair with the GGG. Also, I was surprised that after four months there weren't any firmware updates for the GGG, but if it ain't broke... It was a bit of a gamble since I used to use a BBQ Guru and would set the pit probe on top of the foil-blocked portion of the lower grate to get a "pit temp" of 225, so I had no idea what that'd correlate to between the GGG temp and the ambient temp on the PT. I ended up with about a 160 degree spread between the two. With the ambient on the PT starting around 125 degrees and slowly climbing to 170 degrees the cook finished just slightly earlier than I expected, but still turned out quite tasty. I'm satisfied with the longer probe and happy that I finally have a useable temperature monitoring solution from Combustion. Now if they'll ship the Combustion Engine I paid for nearly two years ago I'll finally have a complete replacement for the BBQ Guru! ETA photo

Had family over and made up some lamb fillet and chicken breast souvlakis on pita bread, with some hot chips shoved in there Greek style! Served with various condiments, tzatziki and salads. Great success.

Thanks for sharing the pictures, it helps to see how others do it. I've used the duck hanger a few times and had issues with the legs burning before the rest of it gets brown enough. The duck seems to sit just over or touching the grate so I didn't really have the option of putting a drip pan under it. These pics are from a while back, didn't have any recent ones handy. duck4.MOV

Inspired by @tekobo, African dinner. Suya pepper beef and jollof rice. Gorgeous day, so i ate dinner outside on the deck.