Recent content by Kevin G (Ragnar)

Hello to all, it's been awhile since my last visit here but I just purchased the Stoker II for my 22" Weber Smoky Mountain Cooker! :wsm22: I had one awful time trying to get this thing to connect to my home Wi-Fi network. I spoke with someone at the factory and he walked me through getting it...

UPDATE: This brisket turned out better than the first, they smoke ring was evident this time around. I can only attribute it to using fewer hot coals for starting and running the cooker at a lower temp. Anyway here's a look at the finished product!

Thanks again guys for all the helpful info!! There's friends coming over today I've known since the wild & wooly 60's A few of us used to ride together way back then, I'll post a link to some pix later. BTW here's a tongue in cheek look at BBQ in general BBQ RULES: We are about to enter...

Ahh.. I'd forgotten about that, it's hanging at about 145 now, 5 hours in. It seems on mine that the top vent has to be partially shut down to keep the temp in the right range. The bottom 3 are running slightly open and the top one is about 50% open. It is very hot and sunny here today.

OK guys, I'm about 4 hours in and the meat temp is 131, this is a 15 Lb. whole brisket, it is cooking too fast?

Thanks John, I thought that usually the higher in the cooker you went the hotter but who knows?

Thanks guys, I kind of figured the Maverick was the one to believe. I haven't tested the WSM one but I will after today's cook. BTW here's a little something the wife just took from the oven to go with the brisket

Hi again all, I'm doing my second brisket and have added a new Maverick dual read wireless thermometer to the arsenal. It's now showing 235 on the bbq readout but the WSM gauge only shows about 190.. I'm thinking that the Maverick is the one to go by, this also explains (I think) what my first...

Hi Ulf, the pix look really nice. You've got a nice smoke ring going there on your "brisket" On a side note, my wife and I have adopted several of your "countrymen" over the years, hopefully no one will object to my including their pix here. Kevin Here are our boys in the winter of...

Hi Laura, try your local CVS, Rite Aid Pharmacy, Etc. for alcohol swabs. they come in boxes of 50 or so and are individually wrapped. Commonly used by people to wipe the skin prior to an injection or a finger stick (diabetics).

Hey Tim, thanks for the link! I just ordered the door gasket.

It came out pretty good, my wireless thermometer was off by quite a bit (read about 20 degrees over) but after checking it against a known good meat thermometer I let it go until it hit about 195. One thing though, I've been smoking briskets for many years, my old 35.00 Brinkman lasted more than...

Looks like it's coming along VERY nicely, added some water to the pan @ about 5 hours in. Louis, if you can make it here by 1800 local you're very welcome!! Thanks Bob, I'll post a couple of shots later on.

Good Morning all!! Just got my first brisket settled in on the new cooker. Ended up using the wife's performer to light up some charcoal to get the big boy started using the Minion Method. Expecting the neighbors over later in the evening to enjoy it!

Yes, Ma & Pa Weber We're doing a turkey on the Perfomer for Sunday. Got a whole brisket scheduled for the smoker soon.