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Nice! Keep us informed. Did you add those tall handles on the bottom rack of the WSM yourself?

Jeff and Dave: I would definitely say that I noticed a difference with these wagyu briskets: they were moister and more flavorful due to the quality of the marbling of the meat. I also really liked the way that Paradise prepped the packers. Was it worth it? Well, that depends. If I were cooking...

Thanks for all the kind words! I couldn't have done it without the help posted on this board. Gary: I did not inject. I went with a pretty basic rub (salt, pepper, garlic, smoked paprika, chili powder) of my own creation. TedVu: You can see the guide cut in the photo of the raw meat with the...

Greetings! Thanks to a lot of advice and help from this forum, I successfully smoked a Wagyu beef brisket for the Superbowl. I was asked to post photos of the results, so here you go. I mail ordered the Wagyu, and it arrived fresh (never frozen) in Cryovac, weighing in at 14.5 pounds...

Thanks, Ray. I used kosher salt and brown sugar in the brine.

Okay, I got it working. I had to put the Stoker IP in the "DMZ" of the router. And now it works from anywhere. Whew! I can pull it up through the browser of my Blackberry and control it that way. Most excellent. And now to install StokerLog and get that working... Thanks again, everyone! You...

Thanks, Larry and Dave. I was able to get both of your methods to work: let the Linksys assign an IP address via DHCP (it was always the same, 104), or go into the Stoker, set the last digit of the IP myself (to 250, in my case). In either case, I could then access that IP address within my...

Howdy, y'all! My Superbowl BBQ has begun with the smoking of 3.25 lbs. of wild Alaskan salmon. This will be used with a cheese platter and as part of our AM brunch (into a frittata, along with parmesian cheese, asparagus, and our eggs). We bought the salmon in two large fillets from our local...

Hi, y'all. Yet another "I need help getting my Stoker working over the Internet!" post... I am not particularly good with computer networks, so I am trying to muddle through. For the first time today, I successfully wired up my Stoker and was able to see it via a web browser. I ran an Ethernet...

Thanks for the kind words. I am working my way towards entering a comp this June. This process was definitely a rehearsal, and the first time I felt like I was in the right ballpark. I'll be trying it again: 4 racks of spares for the Superbowl...

Thanks Fr@ank! I'm curious: do you (Frank and Larry) remove the fan after each smoke, or leave it in place?

I've ordered Chigger Creek wood chunks via amazon.com and have been pleased.

Steve's post inspired me to share some pictures of what has been my most successful rib smoke so far. I started with two racks of spares (from the local supermarket, previously frozen unfortunately, nothing special), prepped them (trim, removed membrane), marinaded (with Dijon + balsamic) and...

Thank you again, Larry!

Excellent advice, Larry, thank you! Do you have photos of the rest of your foul-weather setup? I assume that the Stoker unit goes in a Ziploc bag, and that any connections (to an extension cable, for example) are taped over.

You guys have been great about answering my goofy questions - thank you! - so here is one more. What range of temperatures do you set for the Stoker smoker probe? For example, if I want to do an overnight brisket low-and-slow at 225, obviously I set the target temp for 225. But what do you set...

Greetings! Another newbie question... Obviously, one should take great care to protect the Stoker unit in rain/snow. But what about the fan? Is it okay for it to sit in the elements? Or should one protect that as well? And if so, how? Thanks!

In addition to a Wagyu beef brisket (see previous thread), I'll be smoking 4 racks of spares (via the 3/2/1 method). How about you?

Thanks for all the great advice, y'all. I'm still not convinced about some of the issues, but then again, who is? :-) Brad: Thank you for the photos. I'll be mimicking what you did pretty closely. What temperature did you run your smoker? (Your thermometer photo is too fuzzy for me to read!)...

Thanks for all the replies, y'all. Perhaps I should change the title of the topic to "Inject or not?" :-) I truly appreciate the idea of letting a really great piece of meat shine through. "Good ingredients cooked simply" is a fine mantra. But I am curious: why would an injection spoil the...