Those with Stokers

Temp for me is irrelevant, as long as it's close I'm fine. I am not familiar with your cooker, do you have hot and cold spots?

I did exactly that. I have three pit probes and two food probes to start with. In the Assassin 28, it appears that there is a 30-45 degree temperature differential between the bottom and top shelves in my six shelf unit.

PIT-1 is in the middle and is my blower control probe, PIT-2 is on the bottom rack at the back and FOOD-1 is on the top shelf (acting as a pit probe while I season the new 28).



I have a third pit probe which I plan to use to control another cooker. I'll probably install all five probes int the 28 during the next few days to get an idea of the temperature hot/cold spots.

I only use one grate temp probe. The fan has to work off of one probe, so if you wanted to verify the temp or monitor a different level, I'd use a separate Maverick digital thermo.

I like it

Just after I realized how irrelevant temp was to BBQ... By that I mean once you go above 250 your less likely to **** your **** up and make crappy BBQ...I used the stoker sans the fan and multiple themes to record or keep a record of my various steam table items. And some cold ones. Always had it on file due to the stoker log.

Once I realized superior BBQ was made at hot and fast.... If I ver needed a fan to stoke the fire to hotter levels... I still used the fan.


Popdaddy
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