Stoker-WSM


 
Gary S

Gary S

TVWBB Guru
I'm just setting up a Stoker and have just calibrated the probes. This one is for my 18 WSM. I saw in their video they suggested partially closing the lid damper to prevent overshooting the temp settings.

I would appreciate anyones experience using the Stoker...do's and don'ts, start up, with or without water pan,clay saucer... whatever.

I have a 2006 WSM, just ordered the Brinkman pan, have done other mods., gasket set on the way, handles, lamp rod and nipple.

Do they blow a lot of ash around?

Thanks
 
Gary, my setup is an 18" WSM with non-Wi-Fi Stoker, 5 CFM fan and a clay saucer. I do close my top vent about 1/2. Many on here will tell you not to, I do it on this cooker and on my ceramic regularly with no issues.

Regarding water, no need for water (don't want to get into the water no water debate here guys so this is just my opinion) as the main use of water is as a heat sink and helping you regulate your temps. That's what an ATC does. Quite frankly there's no reason for the clay saucer I use either because the Stoker can run the show on it's own without any help. I guess I use the clay saucer as another barrier between my product and the fire. Could probably toss it though.

Start-up, I usually start with about 8 - 10 hot coals and do one of two things, One - I let the WSM come-up to temp naturally, then I close my two bottom vents and the top vent and turn on my Stoker. Two - I let Stoker bring her up to temp. Either works just fine. Oh, in both cases, I dump my lit, assemble my cooker and close up to bring to temp. vs. putting meat on after she's reached temp.

Regarding ash, never had an issue with ash, but again I have the 5 CFM fan.

My last recommendation is to run Stokerlog. It will allow you to view your cook, fan action, pit temp. etc. over time and improve your cook. I save my final Stokerlogs, make notes etc.

Hope this helps.
 
Larry, thank you for the time it took to prepare your notes. I agree did not want to get into the water pan issue more just wanted to know what the guys/gals using Stokers were combining them with. I bought a saucer and have order the pan so I will make up my own mind on that. I have the 5 cfm fan as well and am looking forward to trying it out. I'm thinking there would be less chance of overshooting if I let the smoker come up to temp.
Thanks
Gary
 
My pleasure Gary. I also wanted to point out that Stokerlog can email (and I think text) you your graphs so you don't have to be in front of the computer to see your graphs, you can be on the golf course or in my case at the Mall with the SO bored to death.

I have my Stoker setup so I can access it from my Android phone too (haven't set it up on the iPad yet) so I can check on it from anywhere. Not that you need to because it stays pegged +/- 2 degrees, I do it because I can and I think it's cool, oh, and chances are I'm at the Mall with the SO and I'm bored to death . . .
 
Sorry everyone, I should have been posting in the appropriate category. For some reason I forgot it was there or overlooked it
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I've used Kingsford Blue, Rancher Hardwood Briquettes, Lump and Extruded Coconut Charcoal in my WSM with my Stoker. All work great.
 
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