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Ok, I figured it out. Wasn't too bad. I logged into the DWL-810+ and removed the current SSID, which refers to my home network. I entered a new one, secured it, and changed the mode from infrastructure to ad-hoc. I did not change the IP address of my stoker or bridge. I then went to my...

Thanks Rob - I'll check out those links and see what I can come up with. I have a Dlink DWL-810+ bridge.

Has anyone successfully set up their stoker to work wirelessly with a laptop while not utilizing a wireless network? I currently have my stoker set with a static IP of 192.168.0.200 and it connects to a D-Link bridge, which in turn connects to my wireless network at home. I want to be able to...

I know I've seen it discussed before, but can't find the answer. I'll start a new thread to stop hijacking this one any further

Yeah, it's hit or miss around here with electricity. Always available, but sometimes you have to pay up to $50 for it. I don't mind $15 or so, but $50 is a stretch when all I'm running is a stoker and radio! I'm planning on doing 6 competitions this year - 4 in IL and 2 in WI. Regarding the...

Tom, what size blower do you have?

Hey Rob, When you compete, how many stoker blowers do you use? I compete with 3, but I have not used Stokerlog at comps yet. I'm reluctant to pay the extra $$ for electricity (run stoker off battery pack) and have not tested the application with 3 blowers going. Just curious how you use it...

I think you're on the right track. Shorten the time in the pan. What temp are they when you are putting them in the pan? You also may want to try a longer brine time, depending on the strength of it. I think 2-3 hours is normal for chicken pieces.

I'll add that leftover lump can almost always be reused. When you are done cooking, shut down all of your vents to snuff out the fire. Then you can just add new lump to what remains on your charcoal grate for the next cook. With lump, you don't need to dump the ashes after every cook like you do...

Hi Mike, Some people have been using the smaller diameter charcoal ring from the 18" wsm in the 22" wsm and reporting better fuel efficiency. Was there any thoughts in making the 22" ring smaller in diameter, and/or taller? Seems like there is a lot of space between the ring and the water...

I picked up some Comp K this weekend at Home Depot and used it for a quicken chicken smoke. I don't think it's worth the price. They lit quickly and smelled fine. Worked fine. The briquettes didn't hold up well after snuffing out the fire, they just crumbled up. I prefer lump in that regard...

Well I cooked up some chicken last night using this set up. I used the stoker again. I mounted the temperature probe for the stoker on a 5" bolt mounted to the charcoal rack, so it would sit just below the chicken. I think I had the probe to close to the meat, as it was about 50 degrees off...

Thanks Robert. I drilled holes in my kettle earlier today so I could mount one of my stoker fans on it. I foiled up 2 bricks and lined them up, filled the grate with charcoal briquettes and added 10 lit. This was a test run with no food on. I ran the kettle at 180* for about 30 minutes. It ran...

I went looking for firebricks today, but couldn't find any. So I purchased regular gray concrete bricks for $.32 each. I plan to wrap them in foil. Do you think they will work? Has anyone actually had a brick explode on them?

Thanks Rick - I think I'll go with the 1/4" and bolt through. I'm going to have to use 4 sheets I think. One for the back, one for the top, and one for each side. I need to make the top of the sides angled to fit the 22" (and for runoff) which is over 48" tall. I want the sides wider than 24"...

I'm planning to build a wind screen for my cookers this weekend. I'm going to build a large one that will be able to cover a 22" wsm, 18" wsm, and a 22" kettle. I plan to use this as needed when competing as well as at home. I want to build a simple one like this, but with a cover. Basic...

I would charge $8 per pound. If people aren't willing to pay it, they can go somewhere else. You need to make it worth your time.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">somewhat disappointed </div></BLOCKQUOTE> Understatement. I think a lot of it has to do with freshness and the quantity they are preparing. When at home, you can make sure...

Thanks Dan. I agree on the fuel conservation. I think the layer is too wide and burns up faster than it should. I'll give it a shot next time and see what happens. I'm practicing chicken this weekend on the kettle, but I've been meaning to do a chuck roast. I want to make one for taco meat.

Hey Dan - I fully agree that the thermo doesn't work. I had readings all over the place and plan to replace with a tel-tru I have, just need to get around and do it. Are you in favor of the 18" fire ring because you think it will save fuel, run more consistent, both, or something else? I'm...