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Those steaks look great! Awesome cook! It was finally nice to get outside and fire up the grills/smokers.....your shirts on the other hand could use some improvements! ;)

That's a great looking brisket!! Did you do burnt ends or just slice the point?

Did the same myself yesterday here in NW Ohio!! It was a beautiful day to BBQ in our area! Awesome looking bird.....Well done! Leftovers???

BLT to go please.....hold the L and the T as well!!!! GREAT JOB!

John, Before my smoker, I would always avoid this kind of meat as it was always so fatty and raw. Now that I have some sense as to what I'm doing, this is the best piece of meat I've smoked. So I understand you not liking this cut of meat, but have you tried it smoked? It changed my...

Bone in rib-roast: 6.5 pounds at $5.99/pound (That's a BIG win!!) Removed the bones, rolled into a log and tied with twine. Sprinkled with Sea Salt, sealed and set in fridge for at least 24hrs. Pulled after 24hrs and seasoned with cracked pepper, onion powder and garlic powder, sealed and...

I agree with how Dwain did it. Last December I smoked a 16lb packer in the middle of an 8" snow storm (covered of course) and it took about 4.5 hours for the flat to be done. Kept the temp at a minimum of 325, foiled around 165-170 and kept on till tender. Cut off the point, threw it back on...

Bill, I'll be honest, on my first overnight cook with the Stoker, I woke up alot just to make sure it was working and, as expected, it was! So you just have to tell yourself that it WILL work like it's supposed to, otherwise, you'll be up a lot like I was. I have it set to the Stokerlog...

Bill, Congrats and welcome to the AWESOME world of ATC!! I too have a WiFi Stoker that I've used for about 6 months now and LOVE IT! I have used it quite a bit this winter, despite the terrible cold we've had and it works flawlessly. I've used it on long overnight cooks and 4 hour rib cooks...

Tom, Thanks for the advice.....I'll give it shot! Tim

Tom, I have not tried the Stokemaster app. I use the BBQ Monitor and Stokerlog at the same time and have no issues. If I'm too lazy to get off my chair to look at the computer is when I open the BBQ Monitor app and see what's going on. I have not been able to set it up to where I can check...

TVanDyke, I've had my Stoker for about 6 months and LOVE IT!! It is literally set-it and forget-it, at least for me. I too notice the fluctuation in temps for about a good 30-60 minutes, sometimes longer since I've been using it during the coldest winter of my 39 years of living!! That part...

This is what happened to me when I first started smoking ribs. I applied the rub a good 24 hours before smoke and they really tasted like ham. Never again! Now I rub them when the fire is starting. Just my experience......good luck! Tim

Best piece of meat I've ever smoked!! [/URL][/IMG]

Those look great Alan!! I've never smoked those before, but now I think I will, based on how good they look! Thanks for posting. Tim

Brian, That's awesome!!!! I've heard he holds a weekend class.......now I want to go!! Feel free to pass on his secrets to the rest of us :) Congrats!

Scott, If you have a Home Depot close go and get some water heater insulation and wrap it around the mid section. This is what I use, eventhough we don't have that kind of cold in Ohio.....yet :) Good luck and Happy New Year! [/URL][/IMG]

I O!! Like the Browns logo too!

John, I'll be over.....what time do we eat?? Can't wait to see the final products! Merry Christmas!

Pat, I have a Stoker and used it in sub 30 degree temperature and 8 inches of snow a couple of weeks ago. The smoker and Stoker were under my covered patio and out of the snow, but the cold was still there. I had no issues with it and it was a high heat brisket cook for 6 hours then and...