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Mine is cooking along quite nicely... Now, I'll just have to cook a lot more to figure out all the bells and whistles... Thanks Amir... this very helpful

Do I need to update my firmware? I am running 2.6.0.193, and everytime I load stoker log I get an exception error that says this: See the end of this message for details on invoking just-in-time (JIT) debugging instead of this dialog box. ************** Exception Text **************...

Up in these parts, $366 is pretty good deal. I picked mine up for $369 and free shipping...

You simply ned to get a hinged grate for the top rack. That way you can put on a glove so you can reach down and probe test the bottom cuts.

I finished these off last night after seven hours (two of which were pouring down rain), and then wrapped them and cooled them off over night. Then I threw them on the gasser at work today for lunch... everyone at work loved them, I thought the they turned out just ok. Next time I'll grill the...

That's interesting scooter... who knew? I always just kinda thought they came from a BBQ fuel yard -- like a landscaping place -- where the lava rocks were sitting in a pile beside the lump wood charcoal pile and few rocks got mixed in... thanks for the info

I got two 20# bags (i think they were 20s)at Costco for around $15 with a $3-off coupon... the coupon is running all month up here in the Pacific Northwest. BTW, I blew through those bags last week and need to get more. I love the stuff for consistentcy on long smokes..

In my experience the point is always more tender because it has more fat content. One thing to remember is that the grain of the meat on the point runs opposite to the grain on the flat. When cutting either of them, you need cut across the grain to keep the meat tender... A real good rest for...

Larry, I love the graph... I cant wait to get my stoker. I shipped out Friday!

I always find rocks in my lump charcoal ... they look like lava rocks

If you add more fuel, get the coals glowing before you add them to your smoker, or you will cool down even more. You'll probably spike to 300 but adjust your bottom venst to compesate. Bring those ribs up to 195 degrees internal temp. I would also take them back out of the foil at 180 degrees...

I am practicing with my 22.5 WSM for competition this summer and a lady a work brought in some short ribs and a chuck roasts to practice with... They aren't pork ribs and brisket but what the heck ... I like a challenge. I was going to inject them with Butcher's Brisket, but decided to save...

Finally got the picture right

Mark B, I get it at the 1910 smokin' woods company in Hayden Lake which is about 50 miles south of Sandpoint, and 10 miles north of Coeur d'Alene. http://www.1910smokingwoodcompany.com/ If you are planning a camping trip make it on Father's day weekend June 19-2... That same company is...

I'm going to do three racks of them tomorrow on my 22.5 WSM ... never done them before. My plan is to inject them with Butchers Brisket injection and smoke to 195 using Cherry wood

I use Lazzari's Mesquite up here in the Idaho Panhandle. I get 40 pounds for $20.. I mostly used it for grilling on my performer, and relied on kingsford competition grade for long smokes. But I gave it try last night after reading about how to pack it tightly for long smokes (use the smale...

I did a 12 pound full shoulder w/bone in last night on my WSM. Fell below freezing for awhile and frosted hard, but I pulled it off in 13.5 hours (internal temp of 195), while trying to stay at 230-250 most of the time. My stoker is coming next week, and I wanted to set a baseline to compare to...

Ribs are on!!! http://picasaweb.google.com/js...#5442340688728956962

I took a four day weekend to properly welcome the newest addition to our family. I am sitting here reading this website and anxiously awaiting a call from the dealer I ordered through... I cannot believe I am this excited. I'm worse than a kid on Christmas Eve... I had to drink a six pack just...

Sounds to me like a resting problem too. I loosely use the 3-2-1 method and rest big cuts like butts and brisket for at least an hour. Wrap in foil and then a towle and stick them in a dry cooler