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Hi All, I want to do a short smoke on Sunday. I don't want to do ribs or chicken. Any suggestions on small (6-8hr) smoke on the WSM? I'm thinking meatloaf or a small roast. James

Too late to the party but, per Chris, you can't get 6 racks on the top grate unless you use a 4 rack holder and place the other 2 racks stacked on top. Don't know if you rubbed them the night before but i agree with the hammy comment. I've also found them to be chalky if you re-apply the day...

Per all of the above, it's tough to sleep while you have a fire burning. It's ingrained from caveman times. What if my fire goes out? What if it envelopes my cave. What if my crazy neighbours steal my meat while I sleep. Once again, per the above, get your meat on late. Busy yourself with...

Per the above, cherry or apple work well depending on the flavour you're going for. Sugar maple is nice and light. Hickory brings a lot of flavour if that's what you want. Really, I'd only avoid mesquite. I'm also not an oak fan but that's just me.

I'm stumped Amir. I have no bugs per Norton and Malwarebytes. I've run CCleaner, Eraser and Norton to clean up the old stuff. I've erased and reinstalled Stokerlog twice. I still get the same error. This sucks because I love Stokerlog. Now I'm left with just the Stoker web interface. I'm not a...

Everyone has a favourite. Pack your ring tight, get your temp stable and go to sleep. I wouldn't do ribs overnight but a brisket or butt can weather the swings. That said, don't take an 8hr nap but get 4-6 hours between checks and adjust accordingly.

Have to agree with the e-mail contact issues. They are slow there. Now I just call and usually get resolution right away. If the issue is really challenging and Kevin can't help, he'll pass you to John or give you a time to call back. Once I had the first issue I felt the same way about...

I can't keep it below 200F but I haven't really tried that hard. Per the above, direct sun, ambient external temps and fuel placement/lit to start play a significant role. On the opposite side, I can get the WSM up over 450F for 3-4 hours which works well for chicken. I don't think you need...

A butt or two is the easiest and most rewarding thing to cook. It's a right of passage for the first timer. You can cook it at 225 up to 300F without issue. It's truly the most forgiving BBQ you can do. If you have family and need to entertain, grab 2 butts (shoulders) around 5lbs each. You...

Try Chris Lilly's Memphis Dry Ribs. I'm sure there is a thread here with the recipe. No sauce, just rub and smoke. It will make you question sauce in general.

Uninstalled/reinstalled Stokerlog. Same error. Web interface is still running fine. My address is 192.168.1.102. I've also tried 192.168.001.102. I'm lost.

No worries Amir. I'm only using the raw IP (numeric only). I've used Stokerlog many times with no issue. I'll check again tomorrow with the re-install and see where we go.

Nope. I've been running Norton all along with no updates outside of the norm. No issues found on a virus search. I just reloaded Stokerlog and will give it a test run later tonight. I feel like it's an IP issue as Amir noted but my connection to the Stoker web interface is fine so I think that...

No issues with my laptop. The Stoker web interface still works fine as does my IE in general...?

I'm in Etobicoke. I get ribs (spares and backs) from Costco 5 minutes away. I get my butts at Sobey's @ Cloverdale Mall, also 5 minutes away. I usually have to order packers from Loblaws, 5 minutes away. In Etobicoke, pretty much everything is 5-10 minutes away. There is a commercial meat...

Thanks Kevin. It's not body I'm looking for, it's taste. I'm using a takeoff of a tomato based sauce you posted quite a while back. I think my interpretation of body is a stronger taste. My sauce is very fresh tasting but lacks punch. I want to say it should be beefier. I've tried adding more...

Can't beat a homemade sauce for freshness and cost. Commercial sauces run you $5 and up where a homemade sauce is closer to $1.50. The No.5 sauce is a great base to build on. Try adding some meat juices, pineapple juice and chipotle powder. Even better, start with carmelizing onions with garlic...

Thanks Bob. The amateur comp is at Woodbine Beach in Toronto. We have a Beer and Rib Fest happening there. The rib comp is 30 entrants, 5 cooking hours and 6 bones in a 9 X 9 plain box. I used to live around there and a Sunday afternoon on the beach is hard to beat. I agree that I need a time...

Bob, that's my plan. I'm going to cut them with as much meat on either side of the bone that I can get. This means I use 5 bones to get 3 presentation ribs per rack. The 2 middle bones should be pretty bare on the sides. I do have a worry about getting 6 bones, side by side, in a 9" container...

Just tried HTTP Only. Message now is "Can't open Stoker web interface" with today's date? Stoker web interface is working fine. Should I reload the program?