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What size fan did you get? I found the 6.5 CFM fan did an OK job with low-temp smokes, but at times late in the smoke the Auber 6.5 struggled to maintain temps on the WSM 22. I always started with a full ring of unlit, and pulled about 1/2 a chimney and lit that then put it back in the center...

Ok, I did my first smoke with the Stoker this past weekend. I did STL cut ribs because I wasn't ready to do an overnight (and didn't really have time.) My first observations: * Setting up the fan was a little tricky. I should have set it up before I loaded the charcoal...the charcoal ring got...

Got the Stoker today. Someone out here was complaining about slow delivery...I ordered online on May 2nd and got it today, a day earlier than Fedex predicted. I got it hooked up to my wireless network and took it for a practice spin. WOW. I got the 10 CFM fan as recommended for the WSM 22.5" and...

I vacuum seal smoked meat with great success. I also buy hamburger in bulk, cook it up, drain it ans vacuum seal it. I then have hamburger ready for tacos, pasta sauce, sloppy joes, etc. The sealer makes stuff last much longer in the freezer.

Got notice that the Stoker system shipped on Monday 5/7/12. Should have it by Friday. I will sell the Auber and the Maverick if anyone is interested.

I definitely admit being a "gadget" kind of person, so I guess I just couldn't stand seeing all the neat things some of you guys do with the Stoker and Stokerlog. I do a lot of overnight smokes and I would like to know how things progressed. I am an ex-Info. Technology worker so I am somewhat of...

I have the Auber and a 22.5" WSM. I have never used anything but K blue, and I haven't had any problems maintaining temp at 225. I tried 250 and 275 once, and the Auber did struggle to get to those temps...it took about 2 hours (using Minion) to finally get stable. I have the smaller Auber fan...

I've smoked numerous racks of ribs (usually spares cut down to St. Louis cut) bone-in pork butts, and whole packer briskets from Sams. The quality is excellent, and the prices are good (Spares are $1.88/lb; Pork Butt $1.88/lb; Briskey packer is $2.48/lb for choice.)

I foil the water pan. Nothing else. With an ATC you really don't want a heat sink of any kind...it just interferes with the ATC.

Kinda depends on how many bells/whistles you want. For about $140 you can get the Auber which snaps right on the weber vent, and has a large LED temp display on the unit. It does a great job (FYI I am an owner but otherwise not affiliated in any way.) The less-costly units typicaly do not have...

I'm with Gerd...the only time I close the top vent is to choke out the smoker when I am done. Otherwise it is open 100% What type of charcoal did you use? I know that lump burns faster than blue K does. I have used nothing but blue K and can easily get 14-18 hours even in cold weather. Make...

I have a 22" WSM and an Auber ATC. I fill the ring (K blue) and light 1/2 chimney for a Minion burn at 225. Depending on temps and wind I usually get 14-16 hours.

They give you metallic tape to cover the other two vent holes, and you close all the other bottom vents. The Auber becomes the sole supplier of air for the WSM at that point. I too have the 22.5 and wish I had gotten the bigger fan...the smaller one works, but I can't do high-heat cooks (higher...

As Brandon mentioned check out the section on the Minion method...you should get at least 12 hours of uninterrupted smoking that way. I have found butts take from 1.5 to 2 hours per pound to get to 190 (with grill temp at 225). You should give yourself extra time, just in case...nothing worse...

Yes, no water with an ATC. Foil the pan for easy cleanup. And top vents open 100%.

Since I got my 22" in August I have smoked so many things my friends think I am crazy. One friend said, "You seem to smoke a brisket every weekend!" It's not quite that often but I am definitely addicted. It helps to have a Sam's Club membership for the briskets and butts (and the full slabs of...

I run the probe wires for both my ATC and my Maverick with no problems, either with air leakage or damage to the wires. I know some people run the wires in through the lid vent; that's ok if you are not opening the lid very often.

I don't know much about the other ATC's out there, but if they don't have the digital display, then the Auber is a cut above. I haven't done much with the variables but it is something nice to have available. So I concur; at this price it has a few more things than others. The main missing...

I got the Auber last August and have used it about a dozen times now. I have a 22" WSM so the only regret I have is that I didn't get the 10 CFM fan (got the smaller one.) The Auber has been rock solid on temps for me, even in bad weather. It didn't require a special adaptor; the fan snaps...

The Weber thermo is considered by many owners as nothing more than a hood ornament - not reliable. If you are worried about temp, use a good probe thermometer either at the grate or in the lid vents.