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I did the following the other day and it worked great. 1. Took a sheet pan and put a cooling rack on it. 2. Put ribs on cooling rack. 3. Poured some water in sheet pan 4. Covered ribs and pan tightly with foil 5. Put ribs/pan in 250 deg. oven till warm 6. Removed foil and let outside dry out...

Joe just wanted to say your the man and keep up the great work!!!!! I love StokerX and am surprised it's not a sticky on this forum. About to start my first overnight smoke with the Stoker and StokerX, wish me luck. 2 9.25lbs Boston Butts.

I'm trying to get ahold of them right now. Does anybody know if they are booked up?

Okay, not that I'm though about a pound of the bacon I have a few questions. It's a little chewy and doesn't really crisp up. Any ideas on how to fix this in the next batch?

The stoker fans are not variable, they are binary. On or Off. The stoker software puffs them when it's working. That's way having the right fan size is helpful so the "puffs" aren't too big.

I'm going to toss my very, limited time with the stoker in here. I only have one cook under my belt with it and they were ribs. Notes on the cook: I was very, very impressed with the recovery times of the WSM. I would open the lid do my thing and then watch the temps come right back up with...

One thing Alton did was place the chimney on top of the steaks. This way you get 100% radiant heat. I have to say I've tried this method and it's hands down the best steak I've ever cooked. 2-3 mins each side under the chimney then he puts the steak on top of the chimney and covers it with...

Just got done making the bacon. Followed the recipe exactly. Smoke: Temps: 170-200 Kept fighting to keep temps down on the WSM as they kept climbing but all in all a good smoke. Used the minion method but think I lit too many to start ~1/4 of a weber chimney. I used a my brand new stoker...

Haha, that has to be the quickest anybody has ever listened to me Off-Topic: Dan we should get together, I'm from Geneva.

Gary, please don't buy a $10.00 Ethernet cable. You can get all you need right here www.monoprice.com Direct Link to cables: http://www.monoprice.com/produ...c_id=102&cp_id=10208 Also I couldn't agree more with the 40pt font claiming they have WiFi. That's False advertising, plain and simple...

I just got my Stoker yesterday. It's a great product but they really need to stop telling people it has WiFi. They are mis-leading a lot of people. Heck mine even came with a manual for v2.7 saying it was WiFi enabled. I have a bad feeling they are going to get a bad rap unless they start...

From what I've read they are intuitive and "learn the pit." On their site they talk about how it takes 3-4 cycles for the stoker to settle in and nail the temps. They also have a "open door" function where if the stoker detects a sudden drop in time it will gives the pit sometime to recover...

Just wanted to clear up something I said. Above when I said "Pulling early" this means pulling off the smoker early. Not pulling the pork early. I've been pulling mine off around 190 and holding for 2-4 hours with good luck. YMMV

First off Willy nice save. Secondly, Dave I couldn't agree more with what you have to say. In a perfect world the butts would come off rest for 30 tented and then be pulled and eaten. But we all know we can't figure out when they will be do exactly. So when cooking for a crowd I feel that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Willie (Green Bay): If i put meat on at 10, what's your guesstimate on the time i'd be pulling it on Sat? </div></BLOCKQUOTE> I would say around noon...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gordy Anderson: What's the purpose of the towels? And are they just regular bath towels? Gordy </div></BLOCKQUOTE> Just to help hold the temps. If you...

I've done this twice with my Cousins backwoods clone. Once with 4 butts then another with 8 butts. All came out great. You want to finish early, as you can keep them warm for hours on end. I fired up the smoker around 9pm let it get good and stable with a temp(225), about an hour. Then I...

I had to wait about 6 weeks for one to pop. I had one pop about 4 weeks ago for $60!!!!! but I missed it. Was second in line at getting it. If you can wait, they do come up from time to time, in my area West Chicago Burbs.

I figured I would post why I went with the 18.5 over the 22.5. First off size, my wife can only handle so many grills/smokers. Now that I have the trifecta(Kettle, WSM, Geniess) I'm pretty good. Second, weight the 18.5 is much easier to move, IMHO. Thirdly, cost. You can find 18.5 on Craigs...

Love my Genesis Silver B. It makes a great holding chamber for finishing foods or cooking stuff that charcoal doesn't help. I also use it for steaks, when I do them the Alton Brown Chimney method. Sear them up good and then finish in the Genesis low and slow. 18.5 WSM || 22in Kettle ||...