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After using both the 22 and the 18. I will agree that the one disappointment I have had with the 22 is fuel use. I know a bigger area will take more fuel.I too have had the problem that the fire will not snuff out.I don't have your issue but all closed up mine will run around 150 until all the...

I also use mine"flipped". When you are cooking a lot of stuff the extra capacity is nice. I used it last when cooking for the High school football team (19 tri tips).

Le Creuset makes a special cleaners as others do.They do work Cleaner on Amazon

All went well with the Super Bowl Cook. Used Chris G brisket red wine marinade. This came out great.Here is a photo of my gear.Just added a computer outside out of old parts and a bargin lcd with a mount I got from monoprice.com Jims Barbecue Smoker

The pan you are using. I use a lot.Boiling water in the pan after use and a little brushing should do the trick. These pans will have a little crud between the ridges.using or not using soap dates back to the days when a lotta of lye was in soaps. Still if you use soap the pan must be dry when...

I do this with brisket a lot.Cook a packer then split into 4 or 5 pieces and seal in the foodsaver.I defrost in the refer first. Then get a cast iron pot put the meat in fill with water to no more then a inch from the top. Remove the meat package. Heat the water to a boil.Turn off stick the meat...

Use the ice chest. Because of your time needed heat 2 or 3 bricks in a 300 degree oven. Put a towel down on the bottom of the ice chest. then lay out the 3 bricks evenly accross the bottom.Put the meat in a dish that fits and cover with foil.Stick a temp probe in the meat that can be read...

Brisket for sandwiches Fatty wings ribs moink

Using both guru and stoker. I will guess that the new CyberQ2 will allow all temp probes to be used like with a pro com 4. I am with Todd I like that the stoker can have a bunch of food probes to monitor all the meats that can be in a cooker. I will be interested in seeing the new CyberQ2

The thermo in the lid that came with the 22 did not work right . It was all over the map on temps.

see linkadapter link

The Tel tru mounts the same. You have to open the hole on the Weber therm grommet and do a little grinding for a nice fit. The grommet has a extra hole to stop rotation. So keeping in place covers that hole. I have posted more photos of the mods on my Performer 22 Smoker. I did lower the kettle...

A little late to post. I have both systems the guru for a easy set up is great.The one thing is it only monitors one food temp unless you use a pro com 4, which does three food temps . The stoker can do I believe as many as you want to plug in.Which is nice when you have a smoker full of food.I...

This has a lot of possiblities. Controling the fan by way of a outlet would let you use a bunch of fans or guru fans with the direct connect. Electric hot plates for smokers if you desire etc.Would like to see pictures and a parts list.

Did a turkey yesterday on the 22 using a 5cfm stoker fan. Started at 300 degrees then ramp down to 250 then 200. Everything worked OK but it was in the 70's here. So it makes it easier on the fan keeping up.

Damper if it not to much of a problem.With the weber I adjust the top vent depending on the temp and if I want to raise the pit temp, sometimes to speed the process I open a bottom vent for a few minutes

Using the process Ken discribed by double clicking the field works great. Another thing to remember is the StokerLog program has a "Keep Warm " feature that can be made to work like the Guru By changing the percentage of when the ramp down happens. Just like with the Guru it limits are one...

You can use it like the Ramp Mode the Guru has.Example pit 250 the meat your cooking your taking off at 145.You set the Ramp Event in the timer program to change the temp of the pit from 250 to 200 when the meat reaches 105. Set another Ramp Event to set the pit to 175 when the meat hits 130 and...

I only get the regular Stoker Screen on the Blackberry.

Done some more cooks on the 22 .This with a Stoker using the 10 cfm fan. I must report that the 10 cfm works well with the 22. Started with a temp of 200 which it reached and maintained easily. My temp I wanted was 325 (doing some chicken)it got to 325 quicker then my 18 did with the 5 cfm fan...