There is no way to make your uncles 35 year old propane tank pretty, so I did not try.

I was not afraid that the Sear Box alone would make the Woodwind unwieldy, but I was afraid it might when the LPG tank was added.  It was an unwarranted fear.  The pellet hopper was empty when I added both the Sear Box and LPG tank and there were no issues even then.

I would venture to say close to a 70/30 mix on the GB.  Sear Box was turned to high for 5 minutes before pattie was put on.  Heat turned to low, Burger added, flip at 4 minutes, after 1 minute turn off burner and melt cheese for 3 minutes.  All cooking done with lid down.

I will also add, the Sear Box igniter is part of its temperature control knob.  I believe it is Piezoelectric, and when you turn it on makes the reaction happen.

The engineer who designed this spatula...I guarantee this person has done a lot of grilling and is a GrillMaster!  The slots fit right in the groves for both this gas grate and the main chamber grates.  I mean to tell you this makes things much easier!

Brilliant! 

A Warm/Hot (Take your pick) Smoke of the 14 day cured Pork Belly. Dried on rack for 48 hours in fridge.  A touch of Dark Karo syrup for cracked black pepper adhesion.  As you can see, The Maverick Bluetooth Redi-heck shows internal and unit temperatures.  I will shot for IT of 135°...I am gonna say 3 hours if the pit will drop down in that 150-160 range...

Pork Belly has been on just over an hour.  IT is 88° and the unit is 165°...

Pork Belly has been on just over 2 hours.  IT is 106° and the unit is 162°...Has been between 160-165 for the last 2 hours on Low Smoke setting.

Will try a simple smoke n grill to start off with.  Also show the Woodwind temperature probe.  To activate, you insert probe in item you want measured, then push green button, that switches from unit temperature to probe.  I will just say that the Thermapen showed 49°, the Redi-Check showed 56° and the Woodwind (after about 2 minutes in brat) showed 68° to start.  Kirkland brats, will smoke for appx hour then finish on Sear Box.

Current reading of Brat by Thermapen and Woodwind temp probe.

After 5 hours in the Smoke we were at Internal Temperature on Belly of 126° and I was ready to call it quits.  The Woodwind was on Low Smoke Setting, for the majority of that 5 hours, the temperatures were between 160° & 165°,  I saw 172° and 158° once, so the top and bottom is pretty tight on Low Smoke setting!

In the freezer for about 2 hours and then I will slice off a couple pieces and we will see.

14 second video of how the ash clean out works.

Woodwind Ash Clean Out

A 7.7lb Picnic with skin cut off. Bone In.  It will be cooked at 350°f till done.  Molasses, seasoning salt and brown sugar for rub, no injection.

Appx 2 hours into cook, Internal temperature of Picnic is  113°.

 

Testing accuracy of Woodwind Temperature Probe. 

The 4 hour mark of the 350°f Hot n Fast cook.  IT is 172°.  The debate is whether to pan and foil or not?