Search results

The heat loss through the ultra thin, cheap aluminum door is huge and it's the biggest publically complained about under-sight with this smoker. It's the WSM's Achilles Heal. Cheap aluminum will always form better than 18 ga steel. Mine and others I know who upgraded their doors found that they...

These are awesome as well. I own one for my 22" and my buddy has one for his 18". Tight seal and thick steel instead of lightweight aluminum. My WSM is newer though, I don't know if the door sizes have ever changed. http://cajunbandit.com/wsm-parts-mods/

Hi Greg, I used to initially do this with my stoker (light the coals closest to the fan, or even in the middle). Have you tried lighting the coals opposite the end of your fan? This is all I do now and don't have to do any adding, shifting of the coals, or adjustments. The flame naturally will...

I agree that the damper is key. Yes it's cool to have it wide open and let the smoke freely flow; also to not feel like you're restricting or choking out your burn along with using your fan less. You need your smoker to be able to apply the brakes on an overshoot though. With your damper...

I have a Stoker and 10 cfm fan for my 22.5" WSM. For high temp cooks, I can hit and keep 375 by opening my 2 dampers and running my stoker. Have your tried opening your other vents while running your IQue like Gary has mentioned? I think I'm missing what kind of cooker you have. Another thing...

I actually don't light any coals first in a chimney. I put a single lighting cube (Weber) or one of those sawdust spheres on the opposite side of the blower and light it with the door open. I have all of the vents open as well during the ignition. Also, I only use natural hardwood lump...

I don't really have an issue. One thing that I do with the minion method is I light the coals on the opposite side of where the blower is attached.

Just thought I would update as to how well the stoker worked with an empty pan. I had no issue with temp control and the bark was noticeably better. Crisper and less mushy for sure; even after foiling my brisket with some liquid at 170 degrees. I will do dry cooks on the big pieces of meat like...

Have you tried the 'Clear DB' option to restore the stoker to it's factory settings? Also, are you accessing the web interface and not first going through other software like Stokerlog? I love the Stokerlog software and use it but I had an issue at first as well but I can't remember exactly what...

I think that my friend may end up with one and I'm eager to see it. At times I question the money that I spent on mine when all I really needed is something like this. I knew very little of ATC's before my buddy's team got one and he filled me in. I used to chalk them up to just being a BBQ toy...

In the summer, I often times just power wash my pan when I haven't been foiling but I do replace the foil between cooks so that I'm not making smoke out of old char. Maybe I'm missing out on some nice flavor enhancements by doing so....... I too only foil the inside of the pan. I see very little...

Thanks for the input. Right now, I'm leaning towards just a foiled pan this weekend. That's the way I do it when I high temp stuff like pizza and poultry and since I won't have to worry about run away temps, I'll give it a shot with my brisket. I'm really the most curious on fuel consumption...

I have a 22" WSM and I recently received my Rock's Stoker. I have read around on here about the debate between using an empty pan or a heat sink like a clay pot. My question is, do people believe in water panning as a means to not only control the temp, but for preventing moisture withdraw...