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How are you guys attaching the fan for the fireboard to the WSM? I just tossed my stoker and i still have the "dog food bowl" that I used to attach the stoker fan previously

Hi all, I used to use my stoker with my PC. I got a stoker 2 a few months back and now I am trying to set it up with my wife apple computer. It looks like there is an "airport" that is is wired to a verizon router. I have tried connecting an ethernet cable to the airport and put it in the ip...

Hey everyone, Sorry if this has been done to death already. Its been about a year since I have cooked or been on these forums for that matter. I have a stoker wifi that I have used stoker log with success. I no longer have a lap top that used the stoker log and got an ipad. I downloaded the pit...

Hi everyone, I recently special ordered a pork belly from the butcher. Skin on approximately 8lbs. I dont really know how much he deals with them. So i went ahead and made bacon from it. I was really disappointed in how much meat there was compared to fat. Compared to regular store bought bacon...

Hi everyone, People generally like to only post complaints but I wanted to do the opposite. Last week my 2 year old thermapen began to act funky. The warranty is only for a year. So I figured that I'm screwed. Since it is really expensive I wasnt going to just throw it out. I contacted...

Hey all, Wondering what the opinions are using cider vinegar vs white. Why use one vs the other? Does anyone mix the two? Thanks, Rich

Hi everyone, I tried my hand the other night at making some sauces for pulled pork. Gonna make the pork on sunday. I used the recipes out of smoke and spice for vaunted vinegar, memphis magic, carolina red, and the mustard sauce. I usually enjoy the thick and sweet kc bbq sauces but wanted to...

Saw this article on serious eats and have been looking for a used 22 1/2 of craigs list ever since. Definitely interested in knowing how it turns out.

if you are using windows: go to control panel. Find the add/remove program icon. Click on it. It will give a list of programs you have on your computer. Click on stoker log. click remove. Then install new version like you were trying. Hope this helps

check the second page of the thread. There is a new version that corrects the problem. Amir is on top of things

Thanks for all the responses. I am new to the stoker. I used with foiled clay saucer for one cook and water for another. The problem is with the rib cooks and i want higher temps. I may be expecting too much from the stoker. Example of my issue is I want the temps up to 275 after a long cook...

Hi all, I was wondering what everyone one does when it comes to resting the brisket and the lovely juice in the pan. Do people rest in the original juice in the foil? Or.... Take the brisket out of the original foil, saving the juice, then new foil and then rest? Any and all tips are MUCH...

No keep them together

Anyone using Fab B or Fab B lite for brisket injection??? I am tempted to try it but wanted to get some opinions before I purchased it. Thanks

Hey all, When you are monitoring meat temps(i know, i know i should go by feel :) ) on a brisket where are you placing the probe? Into the point or the flat?

Does anyone use the 25cfm fan on the WSM 22 1/2? I have the 10cfm fan with the adapter for the stoker and I am just underwhelmed by the help of stoking the fire. I see that rocks makes an adapter that is a wheel adapter. I am assuming that it is for use with the WSM.

Hi all, I wanted to get some opinions on wood chunk use. I use the wood chunks from weber and I have pecan, hickory, cherry, apple, and mesquite. When I cook my ribs i have been doing a combo of hickory, cherry and apple. Brisket = mesquite and hickory. Am i waffling??? Should I just use one...

Everyone thank you for the help. Last night ran w no food, full charcoal ring, and no water pan. Sucker ran at 350 with no issues.

Great responses. Thanks! Steve i have used water in the pan in the past and not had an issue with temps. I started using my maverick thermometer half way through to make sure the temp was close to each other. I usually have no problem doing spares in 6 hours and they are usually fall off the...

Hey Martin thanks for the recipe but what would you use for "fatty beef" and what is beef suet and where would i find it? Thanks, Rich