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I agree about the bright display. I thought the dimmer didn't work on mine, but then I realized it was dimmed. It reminds me of the "chicken roaster" episode of Seinfeld.

Thermoworks is having a 20% off sale.

Pull up a chair Dennis, this could take a while lol. You know there are multiple Santa Maria's out there, each having something to draw you in..be it styling, size, design, options, budget, stainless vs steel, gauge of steel, mechanics, interpretation of quality, reputation or reviews, shipping, firebrick or not, weight, portability, and the list goes on. The main concern is, in the end it's what your happy with regardless of the confusion, there are so many factors to consider depending on your wants and desire. The pit I bought was called the Hooray Grill, it's manufactured here in the USA in Kansas, I'm not going to lie...it was expensive compared to the other manufactures. I liked something in each one but settled on a 36 inch/3 rack Hooray because I was first intrigued with the mechanics of how to lower and raise the cooking grates and simply how it locks in when you stop. Next was the rotisserie, it was 5/8" or 3/4" thick 304 SS with massive SS spits and it could hold and turn 80 lbs with the One grill motor. There's a little work involved when cleaning, nothing hard but involves lifting out the bottom coal grate by attaching forks and then raising it with the crank mechanism. At first unusual, a bit daunting but in the end once past the apprehension your safe to vac out.                                                                                                                                                                                                                                    I also purchased the 3 ft grill because it fits my need, the Goldilocks syndrome so to speak. Would I change anything? Good question, like David mentioned earlier in a post concerning the dreaded rust and it's demise, well I'd consider SS...however it's wicked expensive, yah, sticker shock.  This is how I look at it, if you do what you can to minimize this and in the end you get years of enjoyment from it then it's worth the investment. Besides, have you ever been outside on a sunny day near a SS grill, hell if your not wearing sunglasses the reflection going to blind you and then having those glasses on you can't see what your cooking. Toss a coin, I'd say. I'm thinking that ol'bbq bug bit your ear and whispered sweet nothings into it mentioning how much you need it and how well it's going to look parked in the backyard. He's right, you will love it, pull up a high chair, light that stogie, crack that beer and watch the rotisserie go round and round. Now look at you, living down there in Port St Lucie Fl and the other Dennis in Bali so warm and comfortable ....I envy you both, so if you see where I'm leaning, you my friend have all year to perfect your technique . Others here have there own, I hope they weigh in and provide their nickels worth. Let us know which way the wind is going to blow.                                                                                                                                                                                                                                                                                            

I suspect you have taken off more fat than you need to @David Chang.  I tended to have a bit of a fat cap left on the few briskets that I have cooked and that helped with the taste too.  I just did a search for an Aaron Franklin brisket prep and he cleans the underside off well but leaves a fat cap on top.  Is that the same for you or are both sides of your brisket clear of fat per your photos above?

Shame to have to box up such a pretty thing.  Maybe they can offer an update that lets you turn the light off.  

@Tyrus Bringing up an old post to find out how you are enjoying the Santa Maria?  Which model did you purchase?  Would you have changed anything.  I am very interested in adding one to my outdoor kitchen set up.  Seems like a fun cook for steak and ribs? TIA Dennis

Their chat recommended masking tape. I asked how to vent a box; they said leave the back open.

The Sourdough Home is a clean design that works. My one objection so far is light pollution. Up till now, the brightest object in our night environment has been our SimpliSafe home security Base Station. We keep it far from our sleeping quarters, and it's too bright even with the light ring wrapped in electrical tape. The Sourdough Home ("Starter home?" "Starter marriage?") has a sleep mode, but even that generates more light than the other 50 LED sources in our night home. I can imagine someone in a studio apartment frickin' despising this thing.

separated another brisket tonight and i think i'm getting better at it... but the meat yield after fat trim is terrible.  this 6kg prime brisket which costs me $96 USD in HK with next day free delivery is not bad?  ended with 3.4kg fat trimmings. i guess i'm making tallow this weekend...🙃    

My turn to apologize for a delayed reply to your very thoughtful post.   I am away on business travel and have a couple of questions and will post later this week.   Thank you @Dennis L.