[habaneromike]

Originally Posted by huminie

I cook butts and brisket at the same temps...low overnight and then foiled and cranked up in the morning. I get additional temp variations by careful placement inside the cooker. They are usually done before ribs go on, although sometimes the brisket needs a few more minutes, but that isn't an issue. I start my ribs and position them in the middle of the cooker. Chicken goes on at the top shelf giving it a higher cook temp.

One lesson learned is that with my stoker I have to shut the blower off when I open the door for more than a few seconds. Since my cooker is insulated it holds temps and the blower will cause a raging fire if I don't do this. That day sucked.

Thanks for the good insight to your method!

I have been using the stoker for 4 years now and I have had the same challenge with the blower and constant hood opening. I assume you know about the Blower “off for 5 minutes” feature?