So the IQ arrived a week and a half ago. I was happy how good a condition it arrived in considering the journey it had been on. Here it is still in the box Click to view full size! Unpacked in its bit and pieces. Click to view full size! Click to view full size! It comes with three temp probes and the standard adapter for a weber or bullet smoker. One of the probes was faulty out of the box and either goes OC or SC once it heats it up. Lucky for me there are another 2 and they are all interchangeable. So here is the final setup. Click to view full size! Click to view full size! I have been flat out so havent posted but still got some smoking done in over the last two weekends. Last weekend it was pork ribs and split chicken. I had the cooker going for most of the day testing out the IQ but only put the ribs on around lunchtime and then just put the chicken on at the end over direct heat. Click to view full size! Today I did my first beef cook and it was a oyster blade on for 12 hour Click to view full size! Dry rub on first 4 hours getting smoked out. then the rest of the time in bath of coffee soda, butter and brown sugar. Looks like its burned Click to view full size! But I can assure you it was delicous. Click to view full size! Its been a steep learning curve but slowly getting the hang of it. The BBQ leaks like a sieve, when I add smoke chips there is smoke coming out all over the place. Also I was a bit dissapointed at first with the IQ as I could easily hold 110deg but struggled when I wanted to go consitant higher temp. I have been slow cooking in the oven for ages and usually I set the temp around 140-160. But after trying a combination of lump charocal and briquettes and experimenting with the water tray and vents I sorted that out this afternoonand had it running at 160 for hours no worries. So pretty happy overall, considering the BBQ isnt that great I can leave it for at least 2 hours and know it wont deviate in temp. This morning it ran for about 4 hours with no intervention. I suspect with a decent BBQ with good heat retention you could probably do a 8 hour stint or let it run overnight without any worries. Next weekend might give chinese BBQ pork a go.