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Larry, I just use aluminum foil to protect the fan. I take a sheet of it and tuck it under the top side of the fan "bowl" before I finish tightening it up. Makes for a simple shroud, and won't be bothered by the head of the charcoal bowl. I made my own extension cable by using some Belden...

As an alternative, you can either buy or make your own probe extension cable. I made my own with 5 jacks on it, so I leave my Stoker box inside. I use a small box to hold the 5 probes if the weather is expected to be bad.

OK, since the tag idea was originally my idea (pats self on back), maybe instead of putting the actual tag there, just do a sequential numbering 1,2,3, etc, then have a table outside of the graph that indicates what 1,2,3, is? <BLOCKQUOTE class="ip-ubbcode-quote"><div...

Last version I saw posted was 42a. I still had the install file, so uploaded to my server (including the misspelling Download here

I would also recommend the sensor grommets, or the eyelets from BBQ Guru. I have two of the grommets from Rock's, and 2 of the eyelets from BBQ Guru. I think I like the eyelets a little better, but both work fine. Definitely the way to run your probes into the WSM.

I agree with Randy, make sure you have the fan right side up. With the top vent at 1/3, it shouldn't run up on you like that. Have you checked the calibration of your probes? You do have the pit temp probe set as fire, right?

I'm a Stoker owner and love it. That said, I don't think you could go wrong with either unit. As you read through this forum I think it is pretty safe to say that the overwhelming majority of users of both systems love it.

When I do a butt/brisket cook, my favorite mix is apple and oak

Tom, You can either purchase or build extension cables for the Stoker probes. This allows you to leave the main unit indoors and just run your extension out to the probes which greatly reduces your weather risks. I don't run multiple smokers yet, but I do know I've seen others mention running...

Two sheets of paper towel sprayed with a line of Pam from top to bottom. Works every time.

Put the larger butts on the top shelf and the smaller on the bottom shelf. What pit temp are you planning? I run 225 grate and often take about 18 hours on a butt cook.

Ken, What happened at 4:58:10? Noticed there is a fourth temp that starts showing in the log at that point that hadn't been there prior to that?

I'm guessing 10 hours

I did the middle grate by attaching 4" bolts on the bottom grate, and placing another 18" grate on top of the bolt heads. In theory, with that grate and the BGE extender grate, I could cook 2 packers and 4 butts

I've cooked 4 butts and a packer brisket a number of times. If you haven't already, you should check out the increasing capacity section. I started out with the BGE grid extender, and most recently have setup a middle grate using the mod shown in the last picture. I always place the largest...

Any time I have leftovers from a butts over brisket cook, I take 1 pound of pork, and 1 pound of brisket and vacuum seal it and write "Chili pack" on it. Makes wonderful chili!

I cut the 24 pounds into roughly two equal portions. Currently running at 225 grate with the Stoker. One is showing 165 already, but I haven't bothered with moving the probe as I figure it will sit for quite awhile at that temp. I'll check things again in the morning and foil and/or ramp the...

My chuck roll is 24 pounds, and similar in size/shape to the pictures Bryan S posted. Figured I'd cut it into 2 12# pieces. Planning on eating at 4pm on Saturday, so just trying to figure when I should put it on this evening, so asking again for any opinions on time/temp to cook at. 225 grate...

Bryan, Thanks for the info! I have a chuck roll on order with a local wholesaler and will be putting it on Friday evening. Looking forward to it!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I usually do a 18lb chuck roll and it takes right around 21 hrs to cook. </div></BLOCKQUOTE> Do you foil at 160-165 as suggested on the...