Charlie Decker
New member
This past weekend was one of a few firsts. I received my Stoker on friday and had to break it in on the weekend. Decided to do a pork butt and switch over to lump. WOW what an awsome setup. FIlled the charcoal ring full to a bit over flowing with Maple Leaf lump. Got 15 hrs out of that before I had to reload to finish the 20hr smoke. I wanted to see how long it would take at 225 degrees. I made scrap wood smokey outhouse to help keep the wind and water out.
http://home-and-garden.webshot...host=home-and-garden
I forgot to take pictures of the prep but here are the after shots.
After the rest
http://home-and-garden.webshot...host=home-and-garden
First Pull
http://home-and-garden.webshot...host=home-and-garden
Ready to go
http://home-and-garden.webshot...host=home-and-garden
I used Wolfe Rub Original and used hickory chucks with a few apple chucks. Sauces were a basic carolina red and a store bought "tournament" tomato based BBQ sauce. Added coleslaw and all was well.
In terms of ash production , I had 1/4 full bottom of the WSM. WIth R.O. briqs I would had been completely full for that length of burn.
The stoker and Maple Leaf lump a great combination, no going back.
http://home-and-garden.webshot...host=home-and-garden
I forgot to take pictures of the prep but here are the after shots.
After the rest
http://home-and-garden.webshot...host=home-and-garden
First Pull
http://home-and-garden.webshot...host=home-and-garden
Ready to go
http://home-and-garden.webshot...host=home-and-garden
I used Wolfe Rub Original and used hickory chucks with a few apple chucks. Sauces were a basic carolina red and a store bought "tournament" tomato based BBQ sauce. Added coleslaw and all was well.
In terms of ash production , I had 1/4 full bottom of the WSM. WIth R.O. briqs I would had been completely full for that length of burn.
The stoker and Maple Leaf lump a great combination, no going back.