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When you people season the belly after it's cured and before it goes on the smoker, do you season both the top and bottom or just the top?? Also, when do you season, while it's drying or just before it goes on the smoker?? Finally, is it possible to rinse too much after the curing process...

Thanks tjkoko!!

I read all the posts here and didn't find the answer to this question (at least I don't think I found it)...... Does it matter which side is up when smoking the belly?

Mark, That's what I'm assuming as well, but I thought I would ask just to make sure. The last thing I want to do is screw up bacon! That would be a jail-able offense :) Tim

I'm planning on smoking bacon next weekend. To do this I am planning on temps to be about 160ish and I want to use my Stoker to help maintain that. Has anyone here used the "Snake Method" of setting charcoal while using the ATC? I'm just wondering if the location of the hot coals in...

I haven't stopped drooling since I've started reading this thread! I bought my 6lb belly yesterday and will start the cure on Friday. I'm going to shoot for temps around the 160 range with my Stoker. I've never smoked with temps this low and am planning on using the snake method to achieve...

Great looking steaks at a great price!! Congrats!

I am looking to go down the bacon road within the next month or two. Thanks for sharing your technique and photos. Which of the four flavors did you like the best? Tim

Those ribs look great!! Well done..

You got it Bill!! That's how I do it......eventhough I'm no pro. Another thing I like about the Stoker is that it doesn't matter if it's a windy day or not since all the vents on the bottom are closed. It just makes life so much easier! Tim

Bill, There is an awesome feeling when your loved ones can't stop "yum'n" when they're eating the BBQ you made!! Smoke On... Tim

Bill, I usually turn my stoker on when I throw the lit coals on the unlit and assemble the smoker. If I'm smoking hot, then I'll light a few more coals so the temps climb faster. I do agree that it is best suited for slow and low but if your cooking hot for a period of time, like doing a...

Bill, Glad to hear all is working! Can't wait to hear how your cook turns out this weekend! Thanks for all your information. Have fun!! Tim

Well Done!! Makes me want to smoke a brisket sooooooooon! Thanks for sharing! P.S. How long did you smoke them for and at what temp??

Darrick, Congrats and thanks so much for sharing. I'm going to try to make this happen for mine as well because I want to use my BBQ Monitor app while in the boat this summer. Thanks again! Tim

The info I got was off the Rock's BBQ site as far as which fan goes to which smoker. I know I've never had an ash issue with my 18.5" and the 5cfm.

Jeff, Correct......18.5" gets the 5cfm and the 22.5" gets the 10cfm. I only have 1 WSM so I can't help you with the second part of your question. Good luck. Tim

Darrick I'm in the same boat.....I've never been able to access the Stoker outside my WiFi area. Would love to see if anyone knows how this works. Maybe try giving Rock's BBQ a call and see if they can help. Tim

Bill, I have the same issue, but not sure how to have it stop. I actually like it when it pops up as it reminds me how much fun I have using the Stoker! Also, I am curious to know how your Netgear WiFi extender works. At home I am hard-wired into my router so I never lose the connection...

Darrick, Welcome to the wonderful world of ATC! I too have a Stoker and LOVE IT!! Well worth the price tag! Have fun and good luck. Tim