Search results

I understand that ambient temperature, size of smoker and a number of other factors will influence the absolute numbers, but I'm just trying to get a general idea of how much temperature differential typically exists between the top and bottom grates on a WSM? I don't have the capability to set...

I bought a new blower for my Stoker and when I fired everything up, I have two issues. First is that I'm getting the "overshoot" issue many of us experience when we use the Stoker the first time out. I suspect this is a function of using the new fan with the old controller. The second issue is...

Pork tenderloin marinated in achiote paste and orange juice overnight and stuffed with garlic filled serrano chiles. I smoked them at 275F for an hour and a half on my recently acquired Humphrey's charcoal briquettes and apple wood chunks. They came out moist, with nice heat and a smoky chile...

I came into some pecan wood scraps and would like to know how to season them so they are usable for smoking? And how will I know they are ready for use in my smoker?

Found out it's available in Baltimore from Leonard Paper at $12.22 per 20 lb. bag in briquettes (didn't get a lump price) and no minumum purchase quantity. Adams-Burch in Landover has 20. lb briquette bags for $15.00, mimimun order qunatity of $150.00. 20 lb. lump charcoal for $24.00 and same...

Last night I bought some charcoal at Wal Mart labelled Sam's Choice, but the label on the shelf said "Royal Oak". I don't think it was misplaced, as the price corresponded to the Sam's Choice product. So, does anyone know if this is charcoal made for Wal Mart/Sam's Club by Royal Oak? And has...

The diameter of the hole on my new Cajun Bandit door is much smaller than the knob on the 2009 OEM door. Any suggestion on a fix beyond drilling the hole wider?

Anyone have any experience with this? I noticed some pretty temp big swings (+/- 20F) using Wicked Good lump charcoal. This was after the temp had stabilized at my selected target of 225F, so I'm not talking about the initial temp "bracketing" that occurs just after the Stoker is turned on...

How/where are you routing your temp sensor wires? Through the side door? The top vent? Laying on the top of the barrel and putting the lid on top of them? As a side note, I bought a set of the sensor grommets from Rock's. Problem is, the picture online looks nothing like what I received...

I've been trying to find a new set of grilling tools, and thus far nothing I've seen has really done it for me. In addition, I've not been able to find any helpful discussion, reviews on the topic. I'm just getting tired of using the free set of tools I got from Rock Bottom Brewery (although...

Just got my Stoker, and prior to its arrival I inquired with my local Apple store as well as Apple Tech Support as to the best setup to control the Stoker wirelessly. I have a MacBook and run my Verizon Internet access wirelessly through a Time Capsule (disabled the router portion of the...