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Thanks guys. I asked this question on pacific northwest bbq association, the competition listserve. Unanimous response was that it's illegal. One guy said he was setting up to try it and a judge had clearly told him it was an immediate disqualification. You are still using "the application...

I don't use a chimney. Just a few blasts from a propane torch. Question though about paraffin. Those starter cubes are fine, but they contain paraffin, also known as lamp oil. I think it's fine to use. In teh past I would keep a piece of charcoal soaking in odorless paraffin in a glass...

Following up on Derek's post re propane burner to start the fire. I don't even need a chimney. Up till recently, what worked well was just a self lighting propane nozzle on a one pound ball. Shoot flames into the base of the lump pile for thirty seconds, then same on some spot on the...

Hi Mark. Could you send a picture of your wiring job? thanks John N

So after umpteen hours on the wsm we wrap our brisket or pork shoulder in foil, some towels, and stuff them in a cooler. This next few hours seems to help. So far so good. Thing is, one of my coolers is one of those thermo electric ones. Plug it into a cigarette lighter and it will keep...

Yup. Wonder if anyone else has done this. To have heat radiating down from stone, to cook a pizza or even top heat for meat, I think it may be fun to attach a pizza stone to the underside of the lid. I have a pair of 22's and am just wondering about the best way of attaching. Anyone else tried...

Amir, a friend and I have been working on building our own version of the stoker. Computer boards, fans and temp probes are easily obtained. I'd like to learn about using your stokerlog with home made hardware. Comments appreciated.

Excellent Amir and Larry. Very helpful responses. And as of today, after cooking on weber gassers and kettles my adult life, I finally have bought my wsm 18. This is going to be so much fun.

Man, after cooking on gas and kettle webers for all my adult life, and researching the wsm for a year, finally bought my wsm 18 today. It's all in pieces in the back yard, the sun is shining, I have some cool pale ales and my trusty kettle or cooking some lamb kabobs to keep me going while I...

I have a quite old genesis 1000, and am looking at the choices to clean it up. I want to get the oven really clean. I mainly use my weber charcoal, but want to clean this one up for use just for veggies and fish, when I don't really want that firey smokey effect. It will also please my...

Hello all. Some ideas for general discussion from someone thinking of buying a Stoker. Here's the only real weakness in the Stoker, that I see. While it receives probes for cooker temp and meat temp, it makes no decisions based on meat temp. it displays meat temp for the user's...

Yeah, I agree. Thanks guys. I"ll stay with 5cfm.

I think what I'm going to try is this. I have just ordered my brinkman pan. When it arrives, I'll take it to my kitchen shop and look for a Emile Henry cooking bowl. The Emile Henry line is ceramic, so good for temp stabilization. It should sit inside the brinkman the way Larry does his...

Stoker website says the 5cfm is recommended for the 18 inch wsm. But elsewhere, it also says that on cold days, or 30 pound cooks, or wanting high temps, the 10cfm may be a good idea. Any downside to buying an oversize fan? Might be nice to be safe and have lots of power, but a big 10cfm...

Hi Larry. I am also interested in the thermal stability properties of good ceramic bbqs, like the KK. Any comments? Thanks.

Ok, so with an ATC we don't need the water. All we need to do is block direct fire from the meat. So how about replacing the foil wrapped bowl with a simple ceramic heat shield. Could be a thick pizza stone, or a flower pot base. Unless you are using a foil pan to deliberately catch the...

Looking forward to hearing more, B. My thoughts were that stoker or guru style controller, would have to drop the fan method and move to an auger speed method. First, the Treager's not airtight, which is what the stoker needs and second, it's got a fan inside constantly blowing outside air...

I have a traeger 70. I suspect the problem is that it's not desigend to be airtight. so the guru or stoker cannot be the air control. Suggest you order a more precise temp gauge, one that starts at 180. I think that's what I am going to do.