Recent content by Todd D.

Larry, I thought about heat shrink tubing, but was concerned if it would hold up to the heat. The link you provided shows it is good to 275F. While I normally cook <250F, I don't think I would want the heat shrink tubing melting on to the food I am cooking if I get above 275F

Does anyone have a DIY suggestion on replacing the rubber or silicone cover where the probe wire enters the probe? I have a couple of probes that need those replaced.

I received a small (4.5 pound) fresh ham from a friend. Would appreciate any suggestions on how to prepare it. Brine? Smoke like I would a butt, or something different? As I understand it, it is more likely to turn out like a pork roast than a typical ham since it hasn't been cured. Planning...

I have an 18" WSM and Stoker with 5 CFM fan. I use lump charcoal. After filling the ring, I use a propane torch to light a couple pieces of lump that are closest to the Stoker fan. Once I have them started, I turn on the Stoker. I leave the top vent 100% open for the initial ramp up, then...

I've read several of the HH brisket threads. All of my previous brisket cooks have been low & slow with pork butts above the brisket. I have 3 smokes in 4 days coming up, so interested in trying the HH cook. First one will be 2 packers, so let me make sure I'm getting this right. 1) Trim or...

Jim, Your plan sounds good except for your misguided belief that the Badgers will win tomorrow. At least you'll have ABTs to enjoy while you watch your team lose

Updated my Stoker to 2.6.0.249 and setup the Twitter features. Left it running for 10 hours, along with Stokerlog, and all was fine when I came back to it.

Pete, As mentioned, on 250 or less, 1/4 open on top vent is enough. You want to let the fan control the draft. On 300+, you'll need to open it up if you're using the 5 CFM fan. One other thing I didn't see mentioned was how you fired up the WSM. I use lump charcoal, and I use a propane torch...

You don't have the fan on a Y-Splitter with anything else do you? Temp probes are fine, but I've found the fan works best when it is in a port by itself.

Not trying to fan the debate, but as a Stoker owner I think there is one other difference worth pointing out. The Stoker gives you the ability to monitor more than one piece of meat per pit. Many times I will cook two pork butts and a brisket in one smoker. I can set a food probe in each...

Dan, Thanks for the information, that is exactly what I wanted to hear! Think I'll get one ordered soon. Thanks again! Todd

So back to this Chef's Choice 610...does anyone have experience with it and buckboard bacon? Will it be able to handle slicing 4 butts in one session, or is that too much of a load for it?

Any feedback on using this slicer for buckboard bacon? Planning on doing up 4 pork butts for buckboard bacon and would love to use something like this instead of my Forschner granton slicer. It's a great knife, but hand slicing 4 butts is a long process, and difficult to keep consistent...

Used mine on a turkey cook last weekend. Was having a problem getting to 325F even with my Stoker attached. Put my silver bullet jacket on and was finally up to temp within 15 minutes. Only downside I see to it is you do get increased buildup on the outside of your smoker, but that doesn't...

Larry, I wound up opening a second bottom vent today for my turkey cook, but was still having a problem getting to 325. Problem was really the 25F outside temp. Once I decided to break out the silver bullet jacket and cover the WSM up, it got to 325 and maintained without a problem...