I am new to Smoking It. My new 5Dwifi is having some connection issues I think. The blue light did work fine, it is not working at all now, they all features on my app are working. I have tried to reset, but even then the light does not blink. It does seem to connect though.
I have tried deleting the cooker,
deleting the app,
tried resetting the wifi connection, no visual response at all, ie light does not blink.
When I try to reconnect,
I reinstall the app, search for cooker, it shows up as a connection, put in the password and it connects? it shows up on my iPhone, I have control of the smoker, I can adjust any setting and I can export data, yet the blue light never lights up.i can looks at the cooker when I am away from it, 25mi away.
It was showing correctly and a couple of days ago I was doing a long cook, actually fermenting with it, on 80? it went off during the night and when I got up I had an alarm going off. I reprogramed the cook and it started right back up just no blue light.

My first comment is 18 oz of wood is 12 to 14 oz more than I would use.  I say this because when I bought my first electric smoke, over the course of the entire smoke of a butt I used 12+ oz of hickory. The exterior was very sticky and shredding the butt to mix it up was a disaster. Very bitter and the stickiness I found out was creosote. I tossed the butt. I truly hope with the way you set up you cook that all turns out well.  For brisket, I use the Costco prime exclusively and it is great.  15 hours seems about right.  I am including a link discussing smoke just in case you have some questions or want to delve further into the smoking process. Finally, your post smoke picture look good. Be sure to let us know how it turned out. I sure hope I did not sound critical in my comment as that was not my intent.  Enjoy the meal and the game.
https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/science-of-wood-and-smoke/

Hello all! I?m new to Smokin-It Smokers but not new to smoking briskets and other foods especially fish. I?m an ex commercial fisherman which is one of the reasons I bought the 3.5D, smoking lots of salmon at a colder controlled temp. this unit seems fairly ideal.

I have poured through past years posts on here for brisket trying to get a leg up on a successful first cook, Im using a Costco 16.5lb prime packer wet aged for 40 days which I typically find to be my sweet spot. I started out at 170 for 1.5hrs then kept the time the same while bumping up 10* increments and once I reached the 1.5hr mark at 200* I bumped it up to 235* and here it now sits until done. I plan to tinfoil boat the brisket at the stall until finished at which point I?ll pull it and let it cool to 165* while setting the smoker at 155* and then holding until I serve it for Super Bowl dinner. I?m very picky about my brisket, I like a deep smoky, juicy, tender profile. I am using chunks of post oak and cherry wood. I started off with 12oz. Of wood and then reloaded it with 6oz. more once that ash?d up. I did use the chip screen to prolong the wood burn/smoke. I?m nervous as to how this will turn out. Very nervous, as it?s my first shindig with this setup.

I was torn between getting a Lonestar Pellet smoker and this unit, I wanted the Lonestar pellet grill for the smoking function of brisket alone, I chose this unit though for the versatile nature, jerky, snack sticks, turkeys, 50lbs of fish at a whack and hopefully damn good brisket too!

I seasoned this meat with copious amounts of pepper on a thin mustard binder then flaked sea salt, garlic, and finally a dusting of Lawry?s. I sure hope it turns out as every method of brisket smoke I?ve used before has done well.

Here are a couple of pic?s, I?ll update as I progress?.. the pic of the brisket in the smoker is 6hrs in at the beginning of the 235* program. Just starting to get render.

Nice!  Just did the bypass on mine today for more flexibility with the new PID. 

I am going to smoke two 8.5 pound pork butts in model 3 at 225.

What would folks estimate the time required will be?

Thanks