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Lee, I was looking at the Smokinlicious site and found their 1/3 cubic foot of wood costs $23.64... 1/3 cu foot is an 8.32 inch square box (I think) so it probably has 4-5 chunks in it? That seems pretty steep to me but it is indeed beautiful wood. I am guessing that a 1 cu foot box ($42.05)...

Bill, I think they are in Chilhowie, VA. Not too far from the intersection of NC, TN, and VA off of I-81. For me, shipping was cheaper than driving for the amount I was buying but I would consider driving if I was ordering more than a few 50# cartons (or if I was in the neighborhood).

I have no experience with mainegrillingwoods.com but I would recommend that you check out eBay for some decent deals also. I have ordered from these guys who are from SW Virginia; they're fast and pretty reasonable with good quality wood. Of course shipping to central NC may be less expensive...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">... Also, for testing purposes, is it ok to do the boil / ice water test for this probe as well?... </div></BLOCKQUOTE> Welcome! The folks here are very friendly and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by frank sledjeski: I am not sure how to "see" the stoker on my laptop. </div></BLOCKQUOTE> Frank, pardon me if I am being too obvious... To see the...

You would have to configure your router to allow port forwarding. Set port forwarding so that requests coming in on port 80 are forwarded to the IP address of the Stoker. Once you do this, your friend would have to open a browser and type your computer's IP address (the one assigned by your...

OK, gotta weigh in here. Both devices hold temps steady as a rock. Stoker with StokerLog tracks temps on a computer so you don't have to go out to the cooker to see what is going on in the middle of the night. Stoker tracks the meat temps (as many probes and meats as you like) so you don't...

I'm not sure about this but if you have a static IP address for the Stoker, then it wouldn't show up in the DHCP list I wouldn't think. I have my Stoker going through a wireless bridge and I can't see it in the DHCP table either, but it has a static IP.

Same here Pat. Never had a real problem with him. Always made good on my needs. Great product and good service from my perspective.

<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 cook over lump but there's nothing wrong with using gas. Use what works best for you and you situation. It's all good in my book as long as...

Sweet mods! I have also been thinking of the (gasp!) gas mod... maybe on the next WSM. Love the table and wood bin. Gets me thinkin of my next mod... hmmm! Thanks for the pics and nice job!

I bought some "Contractor Bags" from Lowe's that are 32" x 50" and 3 mil thick that fit the WSM perfectly even with the four handles I attached to the center section (garage door handles, vertically mounted). Keeps the water out but looks a little strange. The corners of the bag give the WSM...

Larry's pictures are excellent. Just make sure you mount the blower so that looks like the one in Larry's "Fan Mounted" pic (fat end of the blower up). There is a little flap that opens when the blower is blowing and closes when the blower is not blowing. It is there to protect the fan blades...

Wow... that looks delicious Tony! My local HT doesn't have this cut for some reason. I will check the other two stores in town to see if they have the CAB Rib Roast.

Has anyone ever tried those electric starters for either lump or briqs? This one is at Lowe's

John, I have never frozen sliced loaf so I really cannot compare. It is just easier and faster for me to cut it and freeze it in bulk. I like Rita's method though. Next time I do a loaf I will try it that way. And leftovers are unbeatable as well. I like to make two at a time because we...

I cut a loaf into thirds or fourths and freeze each section whole in a vac bag. Not sure if this is better or worse than individual servings in bags but the loaf sections heat up nicely in hot water and stay very moist and juicy. I bring a deep pot of water to a boil and then turn the burner...

My family really likes Steve Petrone's No. 5 Sauce but with some added mustard powder (say 1/2 teaspoon), honey (maybe 2 Tablespoons) and a few good twists of fresh ground black and white pepper (maybe 1/2 tsp) according to his original recipe. A simple but delicious sauce that is a nice...

Sorry Amir, I was thinking that StokerLog used telnet for communicating with the stoker. Thanks for clarifying! My mistake.

Hi Jeff, First check that your Stoker IP Addr in StokerLog is set to the same IP address as your Stoker. It is a good idea to use a static IP address with the Stoker. If that isn't the problem you might have a firewall (software-based or router-based) blocking telnet. Check your firewall...