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I'm just finishing up an all night cook with this new version. Did a butt on top of a brisket. Things went very well overall. This release is much more stable than the previous one. I never had an issue with having to reboot the stoker because the connection was lost or the stokerlog was not...

Ray, That would have been the better way to do it, but I was running late, plus it was bitter bitter cold outside. Next time & it better weather I'll remove the ties & the fat before searing.

Yea, I hear you. When doing a winter cook, I usually try to wrap the stoker in a towel really good & then rubber-band it tight. The thinking is that hopefully the internal electronics can provide at least some residual heat & the towel will act to insulate whatever heat it can generate. I'm...

Thanks a lot for your hard work Amir. I plan on giving this a try on Saturday for an overnight butt & brisket.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Patrick S.: As referenced in my Beef Tenderloin Post 7 degree, -30 wind chill cook </div></BLOCKQUOTE>

As referenced in my Beef Tenderloin Post 7 degree, -30 wind chill cook

I know how much folks on this forum love meat shots, so this post will not let you down. I did my first prime tenderloin tonight, and it came out OUTSTANDING. I basically used the recipe on the homepage, salt & pepper rub and a light oak smoke @ 300 degrees until the meat read 120. Then I...

Just a quick update, I was able to calibrate all my probes using boiling water and the stoker is working great now. Did some babybacks, followed by a standing rib roast this weekend, and the results were amazing. Thanks again.

We used the base of a WSM one night as a firepit while camping out at a BBQ contest. Burned oak & birch logs in it all night and did not have a problem.

I did 2 at once this past thanksgiving. Each one was about 13 pounds. They came out great! The only difficult part is making sure you can accurately check the temp of the one in the bottom grate. Make sure you have easy access to it through the firepit door so you can check the temp in a...

Great info Ryan! I'll give that a shot tonight. Thanks.

THanks for the reply. Yep, that is the same situation with me, I did not have any calibration info on my probes. The page that should indicate that is left with blank lines.

Just a quick followup on my own post. Is it possible that this thing does not read accurate at low temps? I'm at work right now, but I will try putting the probe tips in some hot water tonight (all at the same temp) and see if things even out.

Hi folks, Question for fellow stoker owners of this forum: I just received a new Stoker this week, and am testing it out before I attempt a cook on it this weekend. I have 4 probes total, 3 food & one pit. Currently I have them all plugged in and sitting on a table in the house. All 3 are...