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I am logging my cook today using my Stoker and was trying to use my email option and I am getting the following error: Mail graph err: A generic error occurred in GDI + I have now idea what that means. Can anyone help me out on this?

Hey folks, I am trying to load stokerlog on my new laptop and I am getting the following message: Access to the path 'C\Program Files (x86) AmirM Software\stokerlog.txt' is denied what should I do?

Hey guys and gals, I have a Stoker that I am thinking about selling so I can get the new model with built in WIFI. It will just be the unit and no probes or blowers. What do you think a fair price will be on this unit that is less than a year old?

Hi all, LarryR posting from Ed's account. We're doing a Q and I can't get his Stoker to accept a new IP address. It's using 192.168.1.13 and this IP is also in use by a wireless adapter connected to his home theater system. Type it in and we get the wireless adapter connected to the home...

Just picked up a Spirit 320 at Home Depot for 349.99 the other day. It was originally listed at 699.99 and they reduced it to 349.99. Love the way it cooks and the flames are perfect blue. Got the cast iron grates with it. Gotta thank the guy who was putting them together as he was putting a...

We tried something new on Saturday night. My neighbor asked us over for some tri-tip and other items such as ABT's and fingerling potatoes. He has a Traeger smoker and we put the ABT's and the fingerling's in the smoker and the tri-tip on the grill. He said he didn't know how to do the...

Just finishing up my overnighter on these three big butts that my wife picked out on Sunday: Smoking away

Ok all you country style ribs cookers, any suggestions on smoking boneless country style spares? Looking for methods as well as Cooking temps and internal temps information.

I am smoking some very small pork roasts for the folks that live behind me. There are four of them and they weigh about 1.5 lbs a piece. My question is , how long should I plan on in terms of cooking time at a temp of 260*?

5209 4th St NW Albuquerque, NM 11301 Central Ave NE Albuquerque, NM http://mrpowdrellsbbq.com/

How many of you use a vertical style of cooker? If you do, what brand are you using and how well does it perform? Looking for solid information on cabinet style cookers as I might be inclined to buy one very soon, but would like some input from all of the experts on this forum.

Put a couple of partially frozen Pork Butts (9 lbs each) using 1/2 chimney of lit Ranchers. Initially it started out a bit high at 253* and then I tried bringing it down to my normal 225* cook. At first I thought due to the butts being a little bit frozen still it was keeping my temps down as...

Well once again I thought I would do an overnighter and it never got off the ground. The plan was to put two butts on the WSM at 9 pm last night, but it never happened, and I can't even blame Larry R this time, as I didn't even drink last night. Anyway, I woke up at 12:30 am and realized that I...

Gonna try to smoke a fresh frozen ham for tomorrow. This ham has been butchered and then frozen, so I have no idea how to smoke this booger. Does anyone have any ideas that you can share with me in it?

Bought a brisket on Saturday and I am wondering how long can I keep it in the refrigerator before cooking or should I freeze it to be safe?

Well after my maiden voyage with the new WSM 22.5" unit, using the DIGIQII from Guru, I found that for me the fuel usage was better than advertised. I cooked a couple of pork roasts the other night for about 5 hours. I had used some Ranchers charcoal and leveled the charcoal bowl and used the...

I know there has been some of you that may have already touched on this subject, but I had to ask anyway... Has anyone done an overnight cook on the new 22.5" WSM? If so, what were your thoughts and how did it perform? What was your fuel of choice as well for this unit for low and slow cooking...

What is the lowest internal temperature on a pork butt that any of you have stopped cooking safely at? Based on whatI am seeing, mine may end up being another 24-27 hour cook. It is at 168* and still climbing. I am using the ECC, as Larry R gave me a box to try this past Saturday and I decided...

Got a question for all that are in the know. I am going to be attending a family BBQ this weekend and don't want to haul my WSM all the way up north to do the ribs. I would like to start them here in the morning and finish them once I get to the "Q". Does anyone have any suggestions? the "Q" is...

We had some pretty good ribs last night for our guest from Seattle who was born and raised in Chile and never had any ribs before. See the pics.pics You will need to scroll down a little bit when you get to the page.