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So after doing some tests I have found that the screen doesn't progress passed the initial startup screen before the "Please Wait..." is shown. All that is displayed are the 12 small squares at the top of the screen. I have tried logging in which failed I have tried it with different blower and...

Thanks guys. I have yet to get anyone on the phone as of yet. No response to the 2 emails I have sent in either. I will try and go over exactly the stoker startup and see what I can find. Thanks for your help so far.

Any chance you still have the unit?

Thanks for replying. The unit gets power the fan cycles at startup like it is supposed to, the pit and meat probe light up as well. However the screen no longer lights up, nor is it able to be accessed via the wifi. I am kinda at a loss as what to do. Sped money and repair a controller that...

I have a Stoker unit that has stopped working the fans and probes are still fine. I have tried multiple times to get ahold of someone at Rocks to see if they would repair the unit but I haven't been able to get a hold of anyone via email or phone. I know they no longer are selling them has...

I only clean my food probe on my stoker every once in a while and I don't remember ever cleaning my pit probe, still works fine.

I have a question for the 22WSM users on the forum. I foil my water pan and use my stoker, that being said, I was wondering where the people who have the 22 WSM were getting there aluminum foil. I have seen a fair amount however not really any good feedback and quite a bit of price differences...

Well reporting back, I was at Sam's Club last night they still had the Smithfield Ribs but had the IBP Ribs and Butts in the newer packaging. I was happy to see that they were bringing back the IBP brand.I read the label on the Smithfield products and as far as I could tell that they were in...

I plan on making a return trip sometime this week to Sams Club, I will let you know what I find at the meat counter. I prefer the IBP products, I hope this was just a temporary thing.

How are the Smithfield products generally? Does anyone have any experience with them? Are they typically enhanced? I feel your pain Derrick, I have bought my meats primarily at Sam's for the past 4-5yrs. I hope the new stuff is just as good as the IBP products, if not I fear I will need to start...

Dave, you were right it was IBP, I dont know why I said PRIMO. I shop the Sam's Club in Hudson NH, right on the state line to Massachusetts. I agree with you about the IBP bone in butts those are my go to brand for butts for pulled pork. I also like their Baby Back ribs as well. I will need to...

Hey all, I was recently in my local Sam's Club and I noticed that they no longer carried the double packed cryovac bone in pork butts. Has anyone else noticed this? Has anyone tried the new Smithfield brand butts? Are these all natural like they were before or are they enhanced? I was wondering...

Rich, in another thread I saw that you were using water in the water pan. I think this is a mistake if you are using your stoker and continue to use water in the water pan. You are taking the stoker out of its best parameters to perform it's role of maintaining temp. It would be the same if you...

I will give this a test Amir, thanks again for all your efforts.

Hi Rich, I think that the 10 CFM fan has more than enough power for the 22 WSM. The 25 CFM fan is designed more for larger smokers such as a Stumps. I have both the 5 CFM and 10 CFM fan and have used both on the 18 and 22 WSMs respectively. I use the BBQ Guru Standard Weber Fan Mounting...

Personally, I avoid any meat that is enhanced with anything. I make my own rubs, and therefore can control the amount of salt. I usually lightly dust some Lawrys season salt then add my rub which contains no salt. Any of the meats that are enhanced I shy away from. I hope that helps.

Hi Tim, I have on many occasion cooked a whole case of pork butts which typically come 8 to a case. It is a bit snug but I am confident you could get 10 in there with some creative placement. At 6-9lbs a peice you might get to your 70lb target cook. I hope this helps.

I have always trimmed the majority of the fat cap off. I will leave a skim coat on. I remember the first time I just threw the rub on the butt and onto the smoker. When I removed the butts from the cooker the fat caps parts along with the yummy bark. From then on I trim, I dont like doing it but...

Well I was cleaning out and organizing the smoker accessories and it got to me, "Man do I have allot of stuff". I was trying to organize the rib racks, the chicken stands, and the roast rack. These items just don't lend themselves to be being stored orderly.So I ask all of you what do you guys...

Well I just got off the phone with Weber CS. I had a good experience with the associate I was talking too. I was ordering a new 22.5 SS hinged cooking grate and a 18.5 WSM charcoal grate. I was excited to use the "SUMMERBBQ2011" promo code to receive free shipping. I was taken back when I was...