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I have 18 lbs of pork butt on the smoker since last night. 11 hours into the cook so far!

I recently inherited a Digiq DX2. It seems simple enough but after I set the pit and food temperatures, the fan never kicked on. Does this suggest that the pit probe is bad? To make sure I could get my cook done, I pulled out an oldie but a goodie - anyone remember these? BTW, my fan works...

Thank you! I wasn't 100% that saying "fresh ham" meant that it wasn't cured. I was thinking this was going to take 10 hours but looks like I have a lot more time than I realized. Oh, they also asked me to smoke a couple of pork butts for them, so those will go on tonight and I'll fire up the...

A neighbor with some health issues bought the meat from half a pig and asked if I could help him out cooking/smoking some of it. He showed up yesterday with a 19.2 lbs. bone-in pork leg roast. He said he would prefer to slice the meat (vs. shredding, pulled pork). I'm going to smoke it so it...

Seeing as there are a few people talking about the Stoker, I figured I would pump this old thread again. Does anyone have a saved copy of Stoker X 1.0.2 that isn't configured for Prowl notifications? I would love to get a copy as I switched computers and the "Discard Prowl Authentication"...

Eric, what about re-flashing the firmware? Sounds like something has gone corrupt and this might address the issue - just a thought.

I guess a copy of an installed version that doesn't have prowl notifications set up would work too.

I used to use StokerX version 1.0.2 on my iMac but since upgrading the OS on the iMac, it stopped working. I have set up a Mac Mini running macOS Sierra, but I don't have a clean version of StokerX version 1.0.2 to use on it. The version of the app I have has my old Prowl Authentication tied...

Assuming the 2/3 pound per person rule is correct, you are going to have to do 7 pork butts that are 8 lbs each. With a single smoker you might want to smoke each pork butt for a couple of hours (to get the smoke in the meat) and then finish them off in an oven. The real question is can you...

Happy New Year! Apple typically uses a different range of IP addresses. On the Mac, go to Applications -> Utilities -> AirPort Utility. * Click on the picture of the AirPort and a popup will appear. * Select the "Edit" button in the lower righthand corner * Select the "Network" tab at the...

That is awesome! Glad you are back up and running.

@scott, when you log into your Rock's BBQ account - what is the status of the order? I decided to place one last order and get the most recent blower motor and a few new probes. Purchased on 12/7 and just received them today. So Rock still seems to be shipping stuff.

I'm sure they will make good on it. My guess is that he isn't doing this full time now that he has stopped selling the product.

I have a blower and probes without the lights in the plugs. Is there any reason to get versions with the lights?

So the family really enjoyed the rub. Adding extra salt to the meat afterwards didn't enhance it much - so I think the salt levels are fine. A few things to consider next time - reduce the black pepper a bit and my wife suggested trying lemon salt vs. kosher salt next time. Fun to experiment...

Ok, I resized the recipe so that it is 25% - to experiment. The color looked different so I doubled the suggested ancho and smoked paprika. Going to use it on some pork tonight and will report back... Brown sugar 1/4 Cup KOSHER salt 1/8 Cup (I cut back on the salt, as you can always add more...

Thanks - I'll try that. My guess is that you are right about the red pepper flakes as I didn't see a lot of white color in the rub (other than the salt flakes). I agree on making my own rubs but I didn't have time for one smoke and grabbed something at the local market and really liked it...

What a great starting point - thanks Chris! Anyone have a guess what the “pepper” ingredient could be seeing that black pepper and cayenne pepper are listed later on in the list?

I purchased a dry rub from a local grocery store that I really like. I'm hoping to create something similar and was hoping that this group could guide me with typical ratios for rubs. The ingredients in order are: Brown sugar Flake salt Ground ancho chili Pepper (not sure what this would be...

It looks like the Stoker Systems are no longer being sold - which is too bad, as it is a great ATCS. They will continue to support existing customers with probes, blowers and adapters. From their website... "We have discontinued selling Stoker Systems. Due to high cost of manufacturing it is...