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Congrats Gary...it's definitely addicting...I bought a WSM Memorial Day weekend...since then I've gotten a smokey joe, jumbo joe, genesis gasser, another WSM, and Saturday I'm going to pick up another WSM

Dave, the ribs were only like the third time I cooked with the Stoker...once I moved the pit probe about 3-4" from the edge the temps leveled right out and it quit spiking all over the place...I think that's the key I just put on 3 butts on both WSMs with the Stoker controlling both of...

Also water in the pan tends to keep your temps at 212 because that's what water boils at.

I would buy a set of grill grates from grillgrates.Com before I went through the trouble of buying another grill

very nice...looks yummy

thanks fellas...and there's none left...sorry lol

I have wrapped the 2 briskets that I've done...first one came out WAY over done...second one came out perfect... I used to wrap my ribs, but no more...I like them a lot better with bark and not mush... I also used to wrap butts, but don't anymore on those either...I guess if for some reason...

almost forgot...here's the Stoker log...

also, no foil btw...the topic has been a hot one lately

So, I've been toying around with a clay saucer in the pan instead of water...well, I put 2 foiled 12" saucers in the water pan and foiled the pan too... put the ribs on...they were on for about 5 hours 15 minutes per Stoker log... used Sweet Rub of Mine rub on the ribs with mustard as a...

ok so ribs are devoured...and I'm sitting fat and happy with some pics lol... here's some pics of where I put the pit probe on the top grate... Also, I thought it would be of some interest how far my top vent is closed...

Well, I changed ONE thing on my Stoker setup and my temps have been rock solid ever since...I'm so happy that maybe I have this crap figured out... I had the pit probe about an inch to and inch and a half from the edge of the pit because I had read somewhere that it works good there...well, I...

btw, here's my answer to your question about bark...I don't think no water is a problem at all... These are the rib tips after I glazed them and let them sit on the smoker a while

I don't drink wine...sorry lol

I don't use water...I use 2 - 12" clay saucers...each saucer is foiled and then they are stacked inside the water pan...and then the water pan is foiled top and bottom...I don't put anything between the saucers and the water pan...the only thing in the water pan is the 2 saucers... It's been on...

I'll give you my opinions and story with my 18.5 WSM and my Stoker... first off let me say that I love both of them...they do the job and they do it right... when I first got the Stoker, I had about 10 cook on my WSM, maybe not enough to seal everything up like it should have been...I dunno...

thanks for the input fellas...I picked up a floppy 11 and 12 pounder today...they are thoroughly chilled in the deep freeze now

the only drawback is that the store is an hour away one way...but I live out in the country and it's the closest place I've found that has full packers...and they are nice ones at that...and it's a US Foods store so they usually have more than a couple of cases to go through

I get full packers for $3.61/ lb regular price.

The store I get good brisket from is an hour away from my house. I'd like to get more than one at a time when I go because it's so far away. What's your opinion on freezing raw brisket still in the cryovac and then thaw and smoke it later I don't know whether it would be OK to freeze and then...