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Excellent, thank you very much.

That was a question I had. The IQ 110 uses a variable speed 15 cfm fan. Are the fans sold with the Stoker a variable speed up to 10 cfm?

+1 think of it as a heat capacitor.

I have an 18.5 WSM and I use a pitmaster IQ 110 with a jump starter as a power supply. Dead simple and perfect temps on every cook I've used it on.

If its easy you're looking for I'd go with the pitmaster 110. Not that I don't see a lot of value in the Stoker or the Guru but I'm a fan of the simplicity of the IQ 110. Just an opinion.

Searing a steak over high heat seals in juices.

I use the IQ 110. It's perfect for me. It doesn't have the features of the Guru or the stoker but for me its simple and bullet proof. If I was going to get into competitions I'd most certainly look hard at those two but for now I'm extremely happy with it.

I'm in DC but the Arlington Costco has them all the time.

Anchos are dried poblano chilies which are pretty mild. chipotles are dried and smoked jalapenos and they are much hotter than poblanos.

http://www.amazon.com/Coombs-F...id=1310508098&sr=8-1

I've done lots of belly but never in a WSM. My best results have come from 2 stage method. Google Gordon Ramsays pork belly. His method can be simply modified for the WSM.

Any blade type coffee grinder. More than 25 bucks is overspending. A mortar is good to have on hand for some tasks but general spice grinding with it is to much work IMO.

We used to do this when I was a kid in Indiana. The worst fights I remember with my brother was over the butter bread left over.

I just used the Pitmaster 110 with my WSM 18.5 this weekend. 250 plus or minus 10 for over 12 hours unattended. I think I'm in love.

If use use a non-sausage ground meat though I'd put it through a stand mixer for a while. If you look at home sausage making books they all have a period of mixing the sausage for a time not just to incorporate spicing but to develop proteins similar to the way kneading bread develops gluten...

Your nose is your best guide here. If you have any question then of course you should throw it out but the human nose is generally very sensitive to spoiled meat. Your nose will know long before any visual indications will occur.

I have one and it uses a tea candle to start the wood dust, you take out the candle and it smolders for 10 hours or so. I've not used mine in the WSM yet but I have on my kettle and it works great. Jeff