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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd D.: Larry, I wound up opening a second bottom vent today for my turkey cook, but was still having a problem getting to 325. Problem was really the...

I'd like to make bacon, and have the curing salts and maple sugar on hand (yum!). I tried asking for Pork Belly at University Village QFC in Seattle, but received a pretty rude and unhelpful response. Does anyone know a place in Seattle I could buy a pork belly?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Buser: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Thank you!

The download page at http://rocksbarbque.com/downloads.html only seems to show a v2.0. Where do we get a v2.1?

I ordered the 12v when I got my Stoker, because I run my Competitor now off a small (7AH) battery. I was surprised that was came was a small power inverter (12v to 120V) designed to go into a car, and then an adaptor to allow that inverter to connect to a battery. This seems like a lot of...

I have read numerous messages about people using a propane torch to light briquettes. I have a brass torch adaptor that screws right on to one of the blue propane cylinders. It lights fine, but when I angle it downward, say to point it at my charcoal in the chimney, the flame goes out. It's...

Just by way of follow-up, I cooked up the ribs yesterday and they were great! Thank you for everyone's thoughts.

I was rooting through my deep-freeze today, and came across a cryopack of pork ribs. It is still completely sealed, and based on the sticker, I'm pretty sure it has been in deep freeze since July 2006. So, my question is - should I throw them on the WSM, or throw them out?

Thanks for your responses. I normally do the dry rub recipe from here, although it's common that I put the rub on only minutes before the butts go on the grill. Once the butts come off, I double-wrap them in heavy foil for up to 4-6 hours before serving. I do have two good thermometers that...

I have been smoking pork butts on the WSM for about 2 years. For the last 6 or 8 smokes, I have used a BBQ Guru, which has worked great for keeping the temperature at 225 or so. For some reason, though, my pork butts are coming out kind of dry. I normally do two butts and take them to about...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matthew Appler: I have begun active development on a project (I still need a good name for it) to allow monitoring and controlling a WSM from a...

It would be great if it were that simple. I suspect it isn't with these units, not least because there doesn't seem to be a USB or serial port for doing this. I just wish there was a good viable alternative - the messages I have seen from NuTemp users hasn't convinced me that it would be...

Matthew - You may have already found this, but there are several manufacturers of small programable computers designed for these kinds of projects. They are typically programmed in Basic or C, and are really easy to work with. They generally include Analog to Digital convertors, useful for...

I was recently wondering if I could find a thermometer with an ethernet connection - this would allow you to use a web-capable cell phone to track temperatures from anywhere. http://www.sensatronics.com/products_temperature_monitor.html It looks cool - the cost is a touch steep, though. Since...