Recent content by Robert J.M.

The WSM is so big it seems unlikely that the location would be a big deal unless it was at the edge on the lower grate. Anyway here's where mine was.

Here's the final graph, total cook a little over 20 hours. I had one butt on the stoker and the other on a Maverick (I use the Maverick for overnight alarms). The Stoker Butt hit 190 at 4 pm Maverick Butt was 187 then stayed at 189 for 45 min. As you can see I started getting out of control...

I'm fairly sure I have the latest Firmware since I bought it July last year and the release notes say "June 8, 2013: Version 2.7.0.332" as the latest release. You can see in the earlier graph, it got good control at about 10:45 pm a little more than 2 hrs in and then lost it about 12:30 am and...

Ok So.. Fuel - Kingsford Blue, Full to the top of the fire ring Start - Chimney Starter, a layer of lit charcoal covering about 3/4 of the unlit then assembled with the meat. Beginning overshoot says thats too much I will use maybe 10 lit coals next time. I am not focusing on that as I am the...

Thanks... I have used the 5 min off thing many times, this was a sleepiness mistake :confused:. And I don't think so, I was in the Pit Temp Menu-Blower and StokerX still showed it assigned to the Pit.

Hey Folks: When I went to try and fix my temp fluctuations (see other Post), I was getting ready to add water and set the Stoker Box (July 2014 Version with WiFi) to Blower off 5 Min on the stoker box. I mistakenly (sleepily) got to the blower item under Pit Temp and hit the Sel button which...

Folks... I'm struggling with my July 2014 stoker controlling my 18" WSM! Please look at my log running StokerX on a Mac... As you can see the stoker is not controlling very well and it never really has during log cooks regularly getting out of control with +- 10 degree swings or more. I am...

So I want to cook a couple of big ole Angus Filet Mignon's for my wife on our anniversary to have with a saved-just-for-the-occasion expensive Cab. I've always been afraid I'd just screw up $40 worth of meat and personally I like ribeye or strip but hey, it's a day for rewarding her for...

Here's the reply I got from Kevin at Stoker. Obviously I can't answer the questions but maybe this will help: Hi Robert, Was the cooker opened to spritz or to check color at those times? If so it is important to use the blower off 5 minute feature. Also how much fuel was in the cooker to...

Since I have a Stoker on order, I decided to email Rock and see if he will add to this forum. If he replies directly to my email, I'll post the reply. Robert

Sorry so Long getting back, the email notification thing seems to be spotty. Great looking ribs, helps to know about the bark, thanks Your probe placement is about where I put my Maverick probe and I always thought I was getting good readings. I received my gasket kit and my stoker is on...

Thanks! Hmmm....25 Degrees. Some of us are (mostly) working so I'll try to follow-up. Btw, thats NOT a White Zinfandel, but a nice Pinot Noir Rose, we do have some level of so-fista-cay-shun here in Mississippi!

Chuck: Thanks so much! I've cooked on mine over 10 times but looked at my WSM last night and noticed the door was not sealing well and looked at a photo I took Friday night and saw smoke coming out around the lid. So just before lunch I ordered a gasket set and a Stoker. With your (and...

Thanks folks for helping out.... - I don't think I had an air restriction, I used a small screwdriver to go round & round in each vent hole - Brand new un-opened bag of Kingsford Blue charcoal - Knowing I was looking at a 18-20 hr cook, I did pile the charcoal up as high as I could around the...

Over Friday and Saturday I cooked butts starting at 8pm using the 30 coals on a full load of charcoal (Kingsford Original). I have cooked butts about 5 times and use a Maverick dual probe. I got it easily locked in at 230 about an hour after putting on the meat, and for the first 12 hours the...