LarryR
TVWBB Diamond Member
OK, so I've unpacked my Stoker and as with most software the documentation is a bit lacking. I have a few questions that I'm sure you Stoker pros will be able to help me out with:
1)The temp. probes have a clear sleeve of plastic around where "cord" of the probe enters the metal probe, do I leave this on? Will it melt?
2) When installing my blower I open the vent 100% thread the bolt/washer thing through one of the holes and do not block off the other remaining two holes in that vent? The other two vents remain closed 100% during my cooks.
3) How do I build my fire? From what I gather from other posts I fill my charcoal ring and place 8 - 10 lit near the vent where the blower is installed.
4) Heat sink. From what I've read here there is no need to use a heat sink, only an empty water pan lined with foil to catch drippings. But then I read something on Rock's site where he was using a clay saucer with the Stoker? So heat sink or no heat sink? I have a 12" and 14" clay saucer.
5) With the exception of associating the probes with the blower (which I'm still not sure I understand) I can control the Stoker from Stokerlog.
6) I know Ed C.'s DigiQ II came with the ramp feature turned on, and it gave him some fits with his first smoke. I don't believe the stoker has a ramp feature to worry about, does it?
7) Pit probe, do you typically mount under the top grate away from the meat to avoid drippings?
I think that's pretty much it for now. I'm going to go connect her to my network now and download Stokerlog and Ken's program and start playing with them in prep for tomorrow. Any other tips that you feel will help with my first cook would be greatly appreciated.
Thanks in advance for your input.
1)The temp. probes have a clear sleeve of plastic around where "cord" of the probe enters the metal probe, do I leave this on? Will it melt?
2) When installing my blower I open the vent 100% thread the bolt/washer thing through one of the holes and do not block off the other remaining two holes in that vent? The other two vents remain closed 100% during my cooks.
3) How do I build my fire? From what I gather from other posts I fill my charcoal ring and place 8 - 10 lit near the vent where the blower is installed.
4) Heat sink. From what I've read here there is no need to use a heat sink, only an empty water pan lined with foil to catch drippings. But then I read something on Rock's site where he was using a clay saucer with the Stoker? So heat sink or no heat sink? I have a 12" and 14" clay saucer.
5) With the exception of associating the probes with the blower (which I'm still not sure I understand) I can control the Stoker from Stokerlog.
6) I know Ed C.'s DigiQ II came with the ramp feature turned on, and it gave him some fits with his first smoke. I don't believe the stoker has a ramp feature to worry about, does it?
7) Pit probe, do you typically mount under the top grate away from the meat to avoid drippings?
I think that's pretty much it for now. I'm going to go connect her to my network now and download Stokerlog and Ken's program and start playing with them in prep for tomorrow. Any other tips that you feel will help with my first cook would be greatly appreciated.
Thanks in advance for your input.