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correct it doesn't need to be connected to a network to run

Wind breaks!

Big Poppa Smokers sells the Strube brand. Which I have used. Just remember that Waygu beef has a higher fat content.

Harry does a good class. I would recommend it. A lot can be learned as Harry has a lot to give.

Both have their place. The electric shines when you have brisket. ribs that are over cooked. It will slice them without it coming apart because it uses a sawing motion. A sharp knife is always my first choice and I keep them sharp with a Edge Pro knife sharpener.

Looks good Sparky. The Apple with the turkey I like. Of all the Grills / Smokers I have owned/used. The 18 WSM never leaves the fold.

Looks real nice. I too need to try breaded chicken on the grill

Looks good Rick. I found when camping with a WSM I needed wind protection and a Guru. The guru runs off a jumper battery for a long time.

Harry Soo Class well worth the money

Guys , Rick is one of the Sausage Masters. Anything related I am sure he has run into or has a solution for it.

Nepas soon we will learn from you how to better cook on our bullets. I still have my 18 and is my go to brisket cooker. A tight fit with a full packer,worth it as they come out good. "jimsbarbecue"

"The Donna-mator", would be my choice

The Camera is the best and cheapest since you have it. set the thermometer(s) in front of the WSM so the camera focus is on it with the WSM in the background. even if the WSM is out of focus issues like a lid or door falling off can be seen. With the focus on the temps you can read them and as...

I use the recipe from the Weber cookbook that the Dueling Bubbas had. It is cooked to a internal of 200. Cooked at 245 the whole time. It is different then how most Tri Tip is cooked but is something you need in your arsenal. My family request it this way and is how I cook it for crowds.

Having issues with automatic lid open detection. Unfortunatly it does work once in awhile.using on Windows xp with the lates stoker and stoker log software. Had the same with 6.9

I have used both for years. I use the stoker when I want to monitor a lot of food temps where the guru only two .The stoker graphs I keep with recipe files to chart the cook. The BBQ guru is easy and works well. If I just need a cooker to run at a certain temps like cooking ribs, I use the guru...

Try using a wind break/wrap around the unit. It has so much exterior surface that it leaches the heat from the unit. I use reflectix loosely wrapped about a inch or so from the edge of the cooker. Will keep temp then.

Bumping this thread and adding one bad probe can upset the whole works. Vincent is correct about using splitters etc. It seems with the ability to split the signals we all try at least once to plug as many probes as we have in at once to see what happens. There is a time when you run low on...

First Aaron we need better pics of your enclosure. Folks I have seen this in person and it is a work of art and uses hi tech connections that can only help fight the voltage drop . The 10 cfm fan is what will point out the weak spots in your system. In years past I have many extentions that work...

Any report on the test of the cable at Rocks?