Search results

Go to this thread. Third Post down there is a link for version 4.1 http://tvwbb.infopop.cc/eve/forums/a/tpc/f/9270072103/m/8130058205

It could be a whole shoulder, but I would be willing to bet it is a double cryovac with 2 butts.

I usually cook 4 butts at a time in my WSM and it is not unusual for my cooks to take 20 to 24 hrs at 240 dome temp. The longest I have had a butt take is 25 hrs. I have also had some finish in the 16 to 18 hr. range. I have also had smaller butts take a few hrs. longer to cook than the larger...

I use the Stoker and with Kingsford I would leave my top vent about 1/3 open for the Stoker to control it properly. When I went to Rancher I now open my top vent wide open for the Stoker to cycle properly.

I have 14 bags and hope to get more. I absolutely love it. At least half the ash of Kingsford and burns forever. I have done 24hr cooks with 1 charcoal ring full and still had good coals left. and plenty of room for ash left in the bottom. I have never gotten over 16 hrs. on a full ring with...

Congrats on your purchase. I have no doubt you will love it. When you get a few cooks under your belt check out some of the mods you can do to it on the cheap. I personally think the flower pot base mod is the greatest. This is a great site and you will learn everything you will ever need to...

It came out Great. I was a bit concerned about how I was going to hold the Roll till 6:00 pm. I knew I could not hold in a cooler for 10hrs and have it stay above 140* so I set the dome temp on the Stoker at 180* and closed the top damper to only a crack open. The Stoker worked flawlessly held...

Well, being a Prime the extra fat content must have made it cook much faster than normal. I put it on at 9:00 last night at 230* dome, at 5:00am it was at 165 so I wrapped in foil and at 8:00am it was at 195 internal.It is now at 202* I am using a Stoker so I dropped the temp to 180* hoping to...

Stopped at Sam's this afternoon to get a Chuck Roll. Meat cutter brought it out and said "How does this one look" I thought it looked great. A bit more fat than the other couple I have gotten and can feel some internal fat kernels. I just went out to apply the rub and as I was opening the...

I agree I am sure that everyone has something we would like to see, Heck I would like to see it have a defrost mode, it would save me 2 or 3 days in the fridge ). But we all have to realize that Amir has developed this program on his time with his knowledge, and I know we all appreciate his...

I updated to version 4 of the Stokerlog and did an 8 hr. rib cook yesterday. Everything seemed to work fine, except for the Lid Open feature. I could not get the feature to work. I checked the box and unchecked a few times with no change. Is there something else I need to do? I could not find...

Put the probe in the flat, even though the point is thicker since it has more fat it will actually get to temp sooner. When the flat is done the point will also be done. Some will remove the point when flat is done and put back on smoker and cook another couple hours or so to get more burnt...

(QUOTE)Hey, quick question. I noticed in your first post that you said to go fat-cap down. Most people I see recommend fat-cap up, but a few people say to keep it down such a BBQ champion by the name of Ray Lampe (who you may have heard of, was featured here once and wrote a book called Big Time...

I figure a minimum of 2hrs per pound of butt then start it 2hrs before I think I should have to, so a 7# butt I would allow 16 hrs. If it gets done in 12 hrs. it will keep fine wrapped in aluminum foil and towels in a cooler until its time to serve. The last 6-7# butts I cooked took between 14...

Lets try this. Hopefully the thumbnails are alright to post.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Jones: Check out photobucket.com, it's free and easy to use. </div></BLOCKQUOTE> I opened a photobucket acount and uploaded the pics but I have...

This is mostly about using a Stoker for a High Heat Cook. It may help those with the Stoker who want to try this method. I used my Stoker for the first time today. Cooked a Quick cook butt for the first time using the Stoker. I got the Stoker hooked up to the WSM installed the water pan with...

Smoke any fresh sausage. I think any sausage tastes better smoked than fresh, including Bologna