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I use a guru regularly on my 23 with the fan damper open, so on the 32, I would imagine it would be fine. Your first instinct was correct, let the grill heat soak, because you added a lot of cold stuff to the mix. I only adjust the top when trying to get heat back up after adding protiens, keep the variables down. Sometimes when the guru is working particularly hard to get to temp, it can overshoot a bit, just unplug and re power to reset. There are settings to play with but I'm not sure if that's necessary yet. I recommend you light in just one spot, set the guru, close the lid, top no more than 1/4 turn, and let it heat, I like to give an hour at temp before protiens if possible. Everything really looks good, it's just a matter of getting used to things. Rob

I think you should use it as a joke.....when you have friends over for some q...have the little guy smoking away!!! Rob

I've never tried to attach the guru directly to the grill, not even sure if it's possible! Maybe just get a lawn chair or something to set it on. Rob

Looks like you and your grill are getting alone just fine!! Rob

First, with the latch closed, push down on the handle, and if there is any movement, it needs to be adjusted. Second, the top vent needs to be snug, but not tight, you should only need one hand to close it. Third, your gap in the lower vent could very well be your culprit, these vents need to be checked regularly, they can work open, and over time, ash can build and prevent a good closure. An easy check is light a fire, add smoking wood, and once you get good smoke, close everything and see where smoke is coming out. These grills take time to cool, but the fire should be out, overnite should be completely cool. Rob

I use the main grate. Rob

I don't think the number has been reached. Whenever the white coats show up, they end up staring too. Rob

I'm with Bosceaux, red is a great color for a planter. Rob

Fire that beauty up!! Rob

Taking the lid off isn't difficult, if you do that, you cut the weight by roughly 1/3. Either way, as Aussie suggested, have one or two people walk in front on the way down. Rob

Do you have any help? Rob

The grill doesn't make any difference!![emoji41][emoji41][emoji41] Rob

Beautiful grill and setting, you'll be a pro in no time. These grills are as bulletproof as can be, but I still recommend a cover if it's out in the open. Start cookin, and post pics!! Rob

Don't sweat it, you're doing great!! You might get some more venting in the next couple of cooks, but the majority is done. Beautiful grill!! Rob

I use the 18" wide foil, and run one piece north/south relative to the grate. I've not had any issues with heating with this method. Rob

Hey, remember! The grill has nothing to do with it!![emoji849][emoji849][emoji849] Rob

Don't forget the program. Rob

A choice brisket may require wrapping, paper or foil. It sounds like bark was very hard, so again, wrapping might be of benefit. Just to verify, were you slicing across the grain? The next brisket you cook, just try changing one or two things, so if you fix it, you'll know what you did. Is prime beef an option? If so, I recommend it. If not, definitely give wrapping a try, and up the temp, everything else looks good to me. Rob

I generally cook mine at 250°-275°, but I'm not sure this was your problem. What grade was your beef? It's possible this is the problem, right off the bat everything else looks ok. Rob

I don't know what to say!! Rob

DAYUM!! Rob

[emoji106][emoji106] Rob

No pics, didn't happen. [emoji41][emoji41] Rob

I've always closed the lid immediately. The gasket is one reason, the other is that you don't get the chimney effect with the lid open. Essentially you get more airflow over the coals with the lid closed. Rob

Be careful, we don't want Bosceaux getting a big head even if he deserves it! Rob