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I use a 5 CFM fan for each of my Stump's GF 222 CM, my Stump's Tailgater and my WSMs. Yes, three different 5 CFM fans. Never had a problem on any of them, well, except when the connections get soaking wet, but that usually effects the probes more than the fans. BOB

I am betting that it is a bad probe, a bad connector, or a wet connection. I've run 3 fans, 3 pit probes and as many as 9 temperature probes at the same time, with no problems. Of course since Amir's program isn't set up (YET!!!) to handle 3 fans and pit probes, that did give me problems. BOB

I would guess that the answer would be yes. I use mine with the standard power supply and three 5 CFM fans occasionally. WSM, and a couple of others. If I remember correctly, Rock told me that I could power four of the 5 CFM fans and many (I don't remember how many, but it was a lot) food...

Yes, I believe that a 5 CFM fan will work on the newer, larger, 22" WSM. My 5 CFM(s) works fine on my WSM, my Stump's Smoker GF 222 CM and my Stump's Tailgater. The GF 222 CM is about 1-1/2 to 2 times as large as the 22" WSM, and the Tailgater is NOT really a low-flow smoker. You can get...

Larry, Yeah, it's slow over there, and not really as much help as here. For the pit temperature probe, I use the existing thermometer hole, less than 1/4", and it works well. For the meat temperature probes, I just put them under the lid as you say. Remember, there is a semi-flexable gasket...

Heat shrink tubing (Radio Shack) might woek. BOB

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish: Does the cover still fit with the handles attached? </div></BLOCKQUOTE> Yes, at least mine does. I mounted the handles vertically, in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek S: I I had a 6lb trimmed cut from my butcher </div></BLOCKQUOTE> I think that's at least part of the problem. No fat. Fat = moisture and flavor...

http://www.hi-tm.com/Documents/Bloody-chik.html Good information on this website. BOB

Hmmm??? Well, each one in my signature was under $1000 when I bought it. If I had to pick just one, and at a current price of $1000, I'd try the Stump's Tailgater. Temperature control is about the same as a WSM, you still have the option of the water pan, and it's great to take to parties. BOB

Click here for a thread on this subject. BOB

Try here: Podcasts BOB

OK, I've actually cooked pot pies in my WSM, so here's my set up. No water. You need a dryer atmosphere, and the higher temps that are more difficult with water. If it's cold or windy, you need sand or something else (clay saucer?) to help act as a heat sink and keep the temps from...

Pot pies on the WSM are great. Just be careful not to add too much (or any?) wood for smoke. That crust, even though there's very little of it exposed, will soak up a bunch of smoke and taste bitter. Don't ask how I know. Also, I always use pre-cooked meats, whether it's leftover BBQ, or...

All of these changes are thing that I never would have thought of. One thing that I (personally) would like is the addition of multiple fans and pit probes...more pits! Right now, I can run three different pits with my hardware and the Stoker interface, but it usually eventually causes your...

How is your Stoker connected to the computer? The only time(s) that I have noticed this is when I'm using 2 or more of the stereo headphone cables from the Stoker to the fan and temp probes. The response time is longer than normal, and except on my insulated smokers (they lose temperature...

Light in two seconds! http://www.youtube.com/watch?v=TBLr_XrooLs&feature=related Don't try this at home. BOB

Don't you just love it when a plan comes together? Glad everything worked well and that everyone enjoyed the great food. I've decided that from now on, pork loins will be my "go to" choice of meat for larger groups. BOB

Good luck! Be sure to plan time to rest afterwards! BOB

Your rub and glaze sound good to me. I was thinking of something like that, but was out-voted. I was trying for about 4 hours in the rub, refrigerated. The second 50 pounds only got about 2 hours, and I really couldn't tell the difference. I think that the Cambro and disposable foil trays...