Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 04-18-2010, 04:01 PM   #1
Knows what a fatty is.
Join Date: 04-15-10
Location: Stratford -Upon-Avon
Default Auto stoker

As large cuts of meat such as briskets are expensive I have decided to invest in a stoker to increase my chances of not buggering it up. In particular I have ordered a rocks stoker for my wsm. Does anyone use one - would appreciate any feedback.


pom is online now   Reply With Quote

Old 04-18-2010, 04:59 PM   #2
Is lookin for wood to cook with.
Join Date: 02-22-10
Location: Cambridge On

I have one i use on my primo and my WSM you will be happy with your investment. watch these videos http://www.youtube.com/user/robmongeon they will get you going asap.
Roger_M is offline   Reply With Quote

Old 04-18-2010, 10:24 PM   #3
is One Chatty Farker

CBQ's Avatar
Join Date: 01-11-09
Location: Cumberland, RI

You will like it. Just be sure to keep it dry, and download the Stokerlog program mentioned on the home page of Rock's site. Stokerlog, regretably, isn't as reliable as the Stoker itself, but it's a handy tool. Use the latest production firmware (www.kaytat.com) but stay away from the beta versions as many people report those be slower. The Automated Temperature Control forum on www.tvwbb.com will have details about which version of Stokerlog and Stoker firmware to run.

Unrelated to the stoker: if you are doing a long cook on a wsm, you will most likely have to clean out the ash and refuel before the brisket is done. If you start to lose temp toward the end, check that first.
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
CBQ is offline   Reply With Quote

Old 04-18-2010, 10:32 PM   #4
Quintessential Chatty Farker

Rookie'48's Avatar
Join Date: 11-12-06
Location: Des Moines, Iowa

I've got a Guru on one of my WSMs & I love it! Talk about "set it & forget it".
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote

Old 04-19-2010, 01:48 AM   #5
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois

Have you tried smoking a brisket without it? Just curious I kinda like the process of checking the fire (not very often with an Egg however).
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stoker owners, looks like stoker is tweeting Balls Casten Q-talk 0 07-01-2009 03:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 01:11 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.