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I am selling a Stoker BBQ WiFi for the 18" WSM. This comes with everything you need to hook this up to your WSM, except the adapter mounting hardware, which can be replaced with hardware from any hardware store or for $5 at the Stoker website. I have used this only a few times and am selling...

I had guests coming over today for just cancelled due to illness. I have chickens currently sitting in brine, but alas, they are not getting cooked today. So my question is this, after I pull them from the brine and rinse them, is it safe to hold them in the fridge for a day or two? Or, does...

I want to go somewhat low-tech and am thinking of replacing the broken, foggy stock therm with a teltru. Any recommendation on stem length? I already have all the gadgets to monitor and control temps at grate-level -- a Stoker, the Mavericks, etc. -- but recently I've been hankering to just go...

After buying a rotisserie and not caring for it much, I decided to give it another try. This time however, I went direct heat and cooked uncovered. Believe it or not, much easier to regulate the heat this way, instead of fiddling with the vents. Took about 3 1/2 hours to cook this birds. They...

Quick question -- If I plan on using a mustard sauce on ribs, should this just be on the table, or is it better to also glaze the ribs one or twice with the sauce while they are on the cooker?

Does anyone wrap their ribs with butcher paper? I've tried foil a few times and don't really care for it. I find it makes the ribs too fall-apart for my liking. But perhaps this is because I never mastered its use. Either way, I wanted to give wrapping in butcher paper a shot, just to try...

I've been looking online for the answer, but I've found everything from 4 hours to 7 hours. So, I'm looking for opinions - if cooked un-folied at 250 how long does the average rack of beef spares take? Why am I seeing such a variance in cooking times online? Is there something I'm missing?

Has anyone put a craycort grate in their WSM, or would this just be a waste of money?

I've never had a reason to learn iOS programming, but not being able to find a quality iPhone/iPad stoker app, I'm thinking of trying my hand at this. Up to this point I've done some .Net programming and a lot of system's automation via various shell scripting languages. That being said, can...

I know the general rule in the WMS is fat cap down, but when foiling a brisket, does one put the fat cap up or down? Does it matter?

I'm going to be attempting my first brisket this weekend. Unfortunately we have no whole packers anywhere that I can find, so I'm going to be getting a flat that looks like it has some fat cap still on it from Wegmans. I've been reading up on doing flats, but still need advice on the following...

Can anyone tell me what WiFi security types are supported by the stoker? WPA2 by chance?

I was oncall for work all weekend, which meant I had to spend my weekend near or at home. So I figured, perfect time to cook a butt! This was a 9 lb butt. Temps in my cooker dipped and stayed at about 210 all night, so it took a little on the longer side to finish - 17 hours total. Got so...

This is probably the wrong place to ask this, given it's a WSM site, but here goes . . . I really like my WSM 18.5", but I am looking for second smoker or a smoker with a little more room. I would like to get a decent offset like the Lang 36 or a Horizon, but I have been seriously thinking --...

I'm preparing to make a pastrami using a 6 lb brisket flat. In general, how long should I smoke this? I know that 'it's done when it's done', but I'm trying to get an idea of when I should start my cook. Also, I see some pastrami recipes call for finishing off with an hour or two in water in...