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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Ward: Well, the best laid plans often go awary... </div></BLOCKQUOTE> David: Sorry to hear about your back and I hope you feel better. I have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: I share your concern considerably if cooking ribs or chicken, but haven't had a problem yet with two big butts on the lower grate. I...

Phil: what size is the gap between the saucer and the WSM middle section? Do you have the 22WSM or 18WSM? If 18WSM, what size was the saucer? I have the 18WSM and I am pretty sure my saucer is 14". I am thinking about getting a 16" and trying it. Thanks for any help. Kg

Hey Morrey: I don't know what your connector end looks like on your viper fan, but the Stoker requires a 1/4inch jack connector to plug into the Stoker. (just like 1/4in headphone jacks) Keith

Morrey: I am just using my laptop. I am also using StokerLog....never thought I would since I really only wanted to be able to control the setpoints, but I tried it for the fun of it and I must say seeing the graphs and history over the cook is nice. It is nice to wake up in the morning and...

When I have a lot of meat in the WSM and need to use the bottom grate, I have found that if I don't keep the meat inside of the waterpan edge on the bottom grate, the meat really cooks faster over that edge. I use a clay saucer in my waterpan, but it is the same size. So I have been thinking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim (the grillaholic): I already have told my friends and family..... </div></BLOCKQUOTE> It is adictive and you only need to give them a sampling and...

Morrey: Yea I used my ET-73 for years for remote temp monitoring and alarm notification until I sprung for the Stoker. I had one of the very first models of the ET-73 and the antenna range wasn't the greatest (I even found on google how to modify it for better range, but didn't help much). I...

I have done 4, but not 6 in my 18WSM. Standing them up would be a good thing to do if you can figure it out. Some good recommendations already. The one thing I have found when using the bottom grate with a lot of meat is that portion of the meat which is beyond the edge of the water pan...

Wow, this is wierd and, obviously, not right. Never had the problem with mine, but I don't use mine anymore since I got my Stoker. I did have problems with bad probes, but once the probes went, they were way off and you knew they were bad. Never had the symptoms you are experiencing. Will be...

Even if you only have a pit and meat probe, then you should be able to tell if one of them is bad. You probably don't even need to put them in boiling water. Just ambient temp should tell you one is bad.....a bad is usually that far off. If Maverick sent you replacement ones, then you can...

Hey Rooster, I use lump with my Stoker and for the most part, it works really well. One thing I have been doing is ramping up or down to get to my initial temp setpoint. I explained this in my thread. Basically what I do is if the temp is below my desired temp (say 250), then I increase my...

Hey RL: Did your pit probe have a smoke film on it from previous uses that was not cleaned off? The temp difference was very big and it shouldn't have been this big even with a film on it. But I have noticed that my pit probe lags my meat probe (which has not been inserted in my meat while I...

Pretty sure your probe went up. Do you have another probe to check it against? Even now after the cook, if you have an extra probe then you can check it against a new one using boiling water or just ambient temp.....if the probe is bad it should read off. Are you using the high temp probes...

Morrey: also on the Big Green Egg charcoal, you may want to read the review in the lump link I provided above. IIRC, it is the same as Royal Oak lump (just branded BGE) and you just pay a higher price for the BGE name. Still good charcoal as RO was rated very high, but you can buy RO for much...

No problem Morrey. You may know about this site, but I found it very useful for reviews on charcoal so I would pass it along in case you haven't seen it. Here is a link to one of their webpages that has some briquette reviews: http://www.nakedwhiz.com/productreviews.htm And here is a great...

That is awesome! Congrats and great find! Kg

Morrey, On Wicked Good Charcoal (WGC), you may be able to buy it locally in SC, but not sure. There are not many places that carry it, but you can check if any local distributors exist through their website (www.wickedgoodcharcoal.com). You can order it online from their website as well...

aj: If you use the foil, you want to leave some room so the juices have somewhere to go. If you use a foil pan, then it will allow plenty of room, just take aluminum foil and create a top for the pan to close it up tight. If you foil the meat, yes it will help with keeping the meat moist...

Morrey, The new "hardwood" K should burn hotter, which means it should last longer for the same amount of weight. You may want to give that a try. There are other briquettes, which are far better than K IMO, but they are more expensive. One example is Wicked Good Charcoal briquettes. They...