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I did make a patch cord (25 feet)out of 16 gauge wire and ran a successful all night cook with the 10 cfm blower a pit probe and two food probes off the same extension. A Seperate one for the blower is a good idea.

Cutco will resharpen for free.

Did the tri tip from the Weber book "The art of cooking with live fire"The recipe is from the Dueling bubbas. The tri tip is cooked kinda like a brisket.It is a recipe you will look at and say no way can that work.Let me tell you it is great!

I inspect the edge with a photo loupe 8X magnifcation. If you draw a line down the edge with a sharpie you can tell where the grinding is going on. Wash the knife real good after using a sharpie on it.

both the 18 and 22 will burn awhile because of the air space.if you have lid for 22 kettle you can remove the center section and put the lid on the bottom and the fire will go out. My 22 will run all night with the vents closed and my stoker connected.

Above 300 vent wide open.250-275 went1/4 to 3/4 depending on weather. 200 vent almost closed or closed depending on air leakage form WSM.One other thing. with cooks above 300 no water in the pan and I wouldn't use a heat sink like a clay saucer.

the blower cable with the 10 cfm fan is important.

longer one from monoprice.com. I think 15 foot

Don't know what version. I have a computer in my outdoor kitchen so when I run a usb cable I run from that PC. Without Logmein or another such program you cannot access from other PC on your network.I use it as a stand alone more then hooked to the PC. I use the pc when I want to chart a...

look here Stoker on Guru Mount

Have you looked into the program Stoker Timers

You now have a project

costco should have the comp double bags too.

One the fan extention, you have to make your own. I used 20 gauge 3 conducter wire and it has worked well.

I go to the RD in Van Nuys Calif. Got day passes for a while and one day the gave me a hard card.Buy meat for the WSM here. As others have said take a jacket.Last time I went for Brisket. Many to choose from from 8 to 16 pounds.Choice or Angus.Tri Tips come in a bag of 8. Don't forget a ice...

Buy one.I own a 18 and a 22. By itself it is a wonderful smoker.Add a Stoker or a Guru and it is the ultimate set it and forget smoker.With a Stoker or Guru mine will keep pit temps as tight as a 5 degree swing. NO oven on the market is this tight on temps. I have given them as gifts.

What temp were you at? Some times the taste comes from the charcoal not burning proper

I used a clay saucer and have taken it out because it used more fuel. The temp below the water pan was higher then without the clay saucer. It worked to good as a heat barrier.

Have not seen them discussed over here. But a great product you put over your grill grates to have a non stick surface. Frog Mats

AMW. ROFL