Search results

Going to be competing in a competition in LaQuinta, CA on December 12-13th and I need to borrow a 22" and a 18"WSM for the contest. Will be flying in from Alabama earlier that week, so would like to pick up either that Tuesday or Wednesday. Please let me know if you can help me out. Robert...

The Stoker and Guru are both great systems. I currently use the Stoker to run 3 22.5" WSMs and a Guru to run a 18.5" WSM. I use basic Kingsford Charcoal on all the WSMs, and have no issues with temp spikes. If I do have spikes, it's due to wind, sun or having the lid off too long or too much...

Congrats! You will be very happy with it. We've been competing with 4 bullets for the last two years, and they are awesome. I highly recommend upgrading to the Cajun Bandit door.

I run the Guru about halfway open.

The other two vents without the blower should be fully closed. The Stoker/Guru should provide all the air that you need to maintain temp.

Very easy to install and use. Just screw the adapter through one of the holes in one of the vents, and then tape the other two holes in that one vent with the provided high heat tape. The just push the fan into the adapter and you are ready to roll.

The BBQ Guru Weber adapter should work on the 14.5. Just in case, I would call them to make sure. They have great customer service. IMO, they are well worth it. I compete a lot, so the Guru and Stoker allow me to get some sleep without worry. I even use them when I cook at home.

We are in for Hendersonville, TN.

I run fully open on all my WSMs using my Guru and my Stoker. The only time I usually have to mess with the top vent is if it's hot outside and the smoker is sitting in the sun and I get spikes in temp. If that happens, I will close the top vent to 50% or more to regulate temp.

I will normally fill the ring on my 22" halfway with kingsford, and then twist/shake the ring back and forth a little so the coals settle. Then I fill it to the top, and twist/shake again so that the coals are packed in good. I then spread just under a half chimney of lit coals on top center...

The use of 1 vent is not the cause of your meat being dry. If I'm not using my stoker or guru, I normally always just use one vent to control temp.

That's correct Chad. I use the three 22's because I cook 4 butts for each competition. Otherwise, I really wouldn't need all of them. I'm sure Harry Soo would think that I'm overdoing it!!...;)

Thanks. I use a Stoker for the three 22's and a Guru for the 18. I could use the stoker for all four, but already had the Guru adapter on the 18 already so just kept using it that way.

Competed at the Oktoberfest BBQ Challenge in Cullman, AL this weekend and got a 3rd in Pork, 1st in Brisket and Reserve Grand Champion (our first) out of 33 teams. Just goes to show that you don't need expensive smokers to compete. For our first year competing, these WSMs have served me well.

On average, I've been power-washing mine after every two contests. I don't really have any issues with temp spikes like that, but that's probably because I use a temp controller.

Nice Job Jason. We cooked Fulton as well, and we only use WSMs. Robert Smoke Me Silly BBQ Team

As the two other guys said, I don't think you are at the temp that you think you are and you are opening the lid too many times. At the end of the foil time, if they are not close to ready, wrap them back up and put them back on. When I go to unwrap, I test between the bones with a toothpick...

To date, I've just been using KBB in my WSMs. I'm thinking about starting to use lump (Royal Oak) and wanted to get an idea of how long, if packed in good, does a full ring of lump last if using a guru or a stoker? What is the best method to add the lump to the ring (dump in and shake ring or...

If it was done and your thermometer only said 170, I would guess it was bad. Going by feel is the way to go. Congrats on your first Butt cook!

We vacuum seal and freeze all our meat (including ribs) in small quauntities after competition. When we want to eat some, we just pop the vacuum pouch in a pot of boiling water to reheat.