700 degree's ain't pretty!! rocks Stepped up to rectify!

Big Tom · Posted: Oct 02 2007 Post subject:

Good to hear that "Rock" is on top of his customer service.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

Markbb · Posted: Oct 02 2007 Post subject: Great

Now thats customer service at its best, good for you!!

Bedlam BBQ · Posted: Oct 02 2007 Post subject:

Harry, that's great news. John, at Rocks BBQ has been great to work with. His customer service is top rated. I had a "burp" in my smoker with a 50 degree spike that went back into the fan and melted it slightly. I called John and he is replacing the melted fan at no cost -- I just had to send it back to him.

Also, I saw you are using the StokerLog application. You might check out the update that Amir did based on a request I made. I asked if he could make the real-time temp field larger and easier to read. I'll be downloading the new version this weekend and trying it out.
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Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

Harry Nutczak · Posted: Oct 02 2007 Post subject:

what is the version number this time?? I am using 4.0, and I did not have it logging or connected during the mishap. I might have caught the overtemp faster if it was running.

it should be even cooler to use "stokerlog" now with the addition of a food probe.
I was just happy with just the pit probe, now we get to see how sweet it realy is.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

Bedlam BBQ · Posted: Oct 02 2007 Post subject:

It's version 4.1 -- he said it's available for me to test -- here's the link to the thread on the TVWBB site.

So you've just been using the Stoker with 1 pit probe and the fan? When I ordered, I got the 2 pit probes and 3 meat probes. I only use one of the pit probes to manage the fan, but the other one just lets me know how the rest of the smoker is doing when I have it really loaded up.

I haven't used it yet, but the "keep warm" function is supposed to work great. When the meat probe hits the target temp, the smoker temp will be set back to 140 to maintain the safe temp of the ready food. I also love the "detect lid" option -- although we have a "door" not a "lid" on our smokers. Laughing

But since Amir wrote this app for WSMs, I can live with it being referred to as a lid.
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Steve

Stumper clone with Stoker
Bedlam BBQ
Competition Team

Harry Nutczak · Posted: Oct 03 2007 Post subject:

I make it a point to close my air intake whenever I open the door, I am afraid of blowing super-heated air back through the fan & melting it.
So the "Door Open" feature is bypassed for my use.

I am curious about the "Hold" feature, but this stumps does not cool down quickly. It will hold temps at 200-225 degrees for 2 days after a cook with all fuel gone if the door is not opened. I would almost need an auxilliary cooling fan to get it down to holding temps within an hour.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!