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Greetings! Although I've never done it, I can see the advantages of prepping your KCBS meats (trimming brisket and pork butt, in particular) at home before leaving for the competition. I've been told by a KCBS rep that it's okay to do this and wrap it in plastic wrap beforehand. But I'd prefer...

IMPORTANT: Please read and reply to this post ***WITHOUT READING ANY OF THE OTHER REPLIES***. I received a really good piece of advice lately about how to improve my competition BBQ: ask a bunch of interested people what they are looking for in good BBQ, then look for the commonalities in the...

Greetings! I like to use a disposable aluminum pan when cooking competition brisket and butts in my 18.5" WSM (to retain the juices when foiling). But the standard catering chafing dish size is a bit too big; it won't quite fit on the rack. Do you use a foil pan? If so, what size? I'm...

I thought some of you might find this interesting. I gathered this data with my Stoker and Stoker log during a pork butt smoke. I had on two butts, each about 8.5-9 lbs. (after trimming), on at 230F.

Greetings! As part of my run-up to competitions this summer, I am practicing butts tomorrow. And 4 racks of ribs. I thought I would post pics as I go along. I purchased two bone-in 10 lb. pork butts from a very reliable local butcher. I thought the meat looked great. Here it is out of the...

Greetings. I use one of those long Zippo lighters to start my chimney before a smoke. But it's pretty lame and frustrating. <click> <click> <click> Darn it! Can someone recommend a good, reliable works-even-in-the-wind fire starting lighter/torch? Thanks!

Greetings! I am using StokerLog 6. For the probe listings in the upper left, the top one says "Control" in bold. Then under probe it says "No Control" and so under Temps/Current it say "N/A". When I show the Temp Panel, it shows "000.0" in orange. My probes are there, in yellow: Monitor smoker...

You've mentioned that you form a good bark on your ribs in the first hours of cooking, before foiling. What do you think is the secret to getting a good bark? What role do you think temperature plays? Do you think that certain rub ingredients promote a nice bark? Thanks, Harry!

Hi, Harry. Thanks again for all your advice and effort to help folks here on the board. You're a good guy. Have you ever used multiple pit temperature probes to test the temperature variation from the bottom rack (closest to your foiled water pan) to the top rack, or even the extra top rack (if...

Harry: Thank you so much for taking the time to answer questions in this forum, and for being such a good ambassador to BBQ in general! I've always admired your results/equipment ratio. I think it's awesome that you are taking home trophies with just your WSMs. In fact, it's inspired me to...

Greetings! Thanks to a lot of advice and help from this forum, I successfully smoked a Wagyu beef brisket for the Superbowl. I was asked to post photos of the results, so here you go. I mail ordered the Wagyu, and it arrived fresh (never frozen) in Cryovac, weighing in at 14.5 pounds...

Howdy, y'all! My Superbowl BBQ has begun with the smoking of 3.25 lbs. of wild Alaskan salmon. This will be used with a cheese platter and as part of our AM brunch (into a frittata, along with parmesian cheese, asparagus, and our eggs). We bought the salmon in two large fillets from our local...

Hi, y'all. Yet another "I need help getting my Stoker working over the Internet!" post... I am not particularly good with computer networks, so I am trying to muddle through. For the first time today, I successfully wired up my Stoker and was able to see it via a web browser. I ran an Ethernet...

Steve's post inspired me to share some pictures of what has been my most successful rib smoke so far. I started with two racks of spares (from the local supermarket, previously frozen unfortunately, nothing special), prepped them (trim, removed membrane), marinaded (with Dijon + balsamic) and...

You guys have been great about answering my goofy questions - thank you! - so here is one more. What range of temperatures do you set for the Stoker smoker probe? For example, if I want to do an overnight brisket low-and-slow at 225, obviously I set the target temp for 225. But what do you set...

Greetings! Another newbie question... Obviously, one should take great care to protect the Stoker unit in rain/snow. But what about the fan? Is it okay for it to sit in the elements? Or should one protect that as well? And if so, how? Thanks!

In addition to a Wagyu beef brisket (see previous thread), I'll be smoking 4 racks of spares (via the 3/2/1 method). How about you?

Greetings. I'll be doing an overnight (225F) Wagyu brisket for the Superbowl next weekend. I'm seeking good, reliable recipes for an injection. I don't see any in the Recipes section. I figure beef broth, worchestershire, garlic/onion powder, maybe some red wine? Help! Thanks.

Please excuse another newbie question... Where on the top grate do you place your smoker temperature probe? Today I am smoking two racks of spare ribs (both on the top grate). I put the probe right in the middle of the grate, laying the ribs just on either side of the probe. I thought that...

Greetings! I am using my Stoker for my 18" WSM for the second time (i.e. on the steep slope of the learning curve!). I attached the Stoker fan to one of the bottom vents. After I dump my chimney into the coals, add water to the pan, and assemble the smoker, should I fully close the bottom...