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I've got a WiFi Stoker Kit with an 18" WSM Adapter, 8ft probe upgrade, 8ft blower extension, 8ft food probe. Anyone have any interest? I haven't used it much and I don't see me starting to use it much with my SmokeFire preorder.

The Stoker is doing a great job on the brisket! Now to finish it off in the oven. I did one last week and it turned out great. I think I slightly undercooked it though, going for that butter like feel with a probe this time.

Thanks for your reply. I ended out putting on the butts on the bottom rack about 10:30 PM last night and put the brisket on this morning at 5:15 AM. I had my alarm set for 7 AM to put on the brisket but I woke up on my own at 5 and figured I'd get it on earlier, more rest time. Brisket is...

I wanted to cook some pork butts (packet weighs 13.7 lbs for two, not sure how much they will weigh after trimming fat) and a 6.6 lb brisket flat for a 4 PM dinner engagement tomorrow. I know the pork butts could take as long as 16 hours right? I'm guessing the brisket flat would be a lot...

Yes. I've found it's very stable on my Windows 8.1 computer if the Stoker never loses network connectivity. I've found that the Stoker's internal NIC is pathetic. My wireless router is through one wall and about 6 ft away and the internal NIC on the Stoker will still lose a few pings. If I...

I suggest you start a continuous ping to the Stoker and you'll see how many dropouts the Stoker has. The Wifi radio in the Stoker is pathetic. Mine is very close to a high quality router and it times out several times every hour. Every time it times out the StokerLog stops responding. I'm...

Yes, I noticed that I lose WiFi connectivity in the Stoker when I activate the 5 minute off feature when opening the lid. This in turn causes the Stokerlog to lock up. Hopefully there's a firmware update to fix on the Stoker (after searching I'm not the only one with the problem). One question...

What differences do you see leaving it 100% open vs 25% open?

You're right...looks pretty good now. Maybe next time I will let it stabilize longer before I put the ribs on. Looks pretty good now!

Attached is the log for my current BRITU rib cook. I'm using the newest Stoker Wifi with my 18.5. WSM. I started with a chimney full of unlit charcoal and then put 25 lit coals on top. My water pan is empty and lined with foil. All lower vents are closed (except for the one that the stoker fan...

Thanks for the replies. I pulled it off at 177 and it was still very tender.

This morning about 1am I got a pork butt going in the WSM. It was about 6.7 lbs before trimming and I got it from Sams. It is now 5:20 PM and it's at 170 degrees. I'm measuring the temp in two places with two different thermometers...one says 169 and one says 170. My temps have been within...

2 tablespoons vegetable oil 2 onions, chopped 3 cloves garlic, minced 1 pound ground beef 3/4 pound beef sirloin, cubed 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 (12 fluid ounce) can or bottle dark beer 1 cup strong brewed coffee 2 (6 ounce) cans tomato paste 1 (14...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I can't take it anymore. It's BBQ not rocket science. Put rub on a brisket. Place brisket fat side down on WSM or smoker pit. Cook at 225 till...

How do you like that guava wood..worth the $15 to get some here in the states? What meats do you like it with?

I just did a very successful PB/brisket smoke today for the 4th of July. I was pointing out to guests that the pink ring on the outside of the meat is the smoke ring. They asked what it was from and I said the pecan and apple wood I used. Someone thought it was just from the low and slow...

Thanks, I think I'm going to try two foil packets...one with apple and one with pecan. Yummmm.

I'm starting a pork butt over brisket smoke tonight and I was trying to decide on what wood to use. I've got hickory, mesquite, pecan, apple, cherry, oak, orange, and JD pellets. I've also got a bag of hickory and mesquite chunks. I used pecan pellets on my last PB/brisket cook and it was...

Good for you! How much was your pork loin per lb? Cheap piece of meat?

From what I've seen it will take you 1 to 1.5 hrs per pound.