Recent content by J.W. Hughes

I use a light coat of oil on everything I put a rub on. I don't think the type matters much as long as it's light.

I have yet to use my stoker on the network. I just set it and forget it. It works great and is very simple to use with just the front panel. It seems that it does the exact same thing as the guru, but gives you the web-based/wi-fi options if you want to use them. That is why I bought it...

My st louis ribs are 4 1/4 hours @ 275 always. I smoke for 3, foil for 1, and unfoil and put back in for 15 min. I did 4 slabs @ 5 lbs each on sunday and they were spectacular.

Light coating of olive oil, press 4 cloves of garlic rub it in, kosher salt & pepper, roast at 225 until 130-133 internal temp.

I got one in January, it took two or three weeks, and the service was great. They are worth waiting for, and it's not like you can't cook without it.

I used water once, and just foil ever since. I see no reason for the water if you have a good understanding of temperature control.

My top vent has been open 100% since the day I bought it. Stoker or no stoker it stay open.

The most I have done is 10 8-10 pounders in my wsm 22.

I have done the potato thing too, but the cork is reusable, and you can leave it on the probe between uses.

I lost my clip after my first cook. I poked a hole in a wine cork threaded it through, and trimmed the bottom to fit through the grate. Works great.