Rock's bbq thermometer and grill minder?

Bedlam BBQ · Posted: Dec 05 2006 Post subject:

Here's an article to more interesting information about the Stoker. http://www.nakedwhiz.com/productreviews/stoker/stoker1.htm

I have read other comments about the larger fans causing ash to blow into the main cooking chamber and thus coating the food with the ash -- probably not what you are wanting to do.

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Yeah I think that the stoker is the way to go...I know that it is on my short list of things to pick up...I like being able to run as many things as you want on a single unit instead of having to pick up a new unit for each smoker..

I dont know how often I would be using the online stuff, but I would certainly be digging on the temp control stuff for when the temps get a little lower...

Big Tom · Posted: Dec 05 2006 Post subject:

Big Jim, a while back I got the BBQ Guru folks to quote me there reccomendations on controlling my big smoker.

They reccomended two 25cfm fans and either of their controllers for $420 or $820(wireless).

Any thoughts?
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

BoilermakerFan · Posted: Dec 05 2006 Post subject:

Big Tom

I'm not going to knock the BBQ Guru's quality, but a $400 increase in price to make it wireless seems crazy. It will cost you $85-$100(retail) to buy the Linksys gateway to convert the Stoker to WiFi. I'm assuming BBQ Guru's wireless is coming with a second display and control unit that commuicates directly with the base, vs. the Stoker's internal web server. If you wanted "wireless" monitoring of the Stoker with the Linksys gateway you would have to use a web-browser on a laptop, PDA, or cell phone. An older version of a Palm, HP, or Dell with built-in WiFi can be picked up cheap, but make sure the replacement batteries are still available for it or you could be dead before the smoking session is done. You can configure the viewing device to use WiFi as well, but it still has to open the programming and monitoring screen in a web-browser.

As far as the 5cfm, 25cfm, or (2) 25cfm units, you would need to make the mounting plate diffuse the flow over a greater area to reduce the pressure of the flow and minimize the rsk of ashing the meat. 50cfm seems like a very oversized blower to me, but how big is your firebox? How much wood does it usually hold? I think you would definitely have to follow the advise in the above linked reviewed and hard code the blower and TC to teh Stoker so you could turn it off when you opened the cooking chamber or it would over compensate and your firebox temp will stay elevated for a long time.

Of course, all of the above is just my $0.02...
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My highly tweaked Char-Griller Smokin' Pro died many years ago... my Weber Kettle gave us 20 years of great food... Now i'm rocking an Oklahoma Joe's Bronco!

ceedubya · Posted: Dec 07 2006 Post subject:

And to think, this whole thing started as the po' mans food Very Happy

And with that said, I GOT TO GET ME ONE OF THESE!. They should configure the web browser to set alarm points to sound an audible alarm, or even send a text to a cell number. That maybe overkill, but still pretty cool Cool

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

oooh...the call your cell phone thing would be pretty cool...

and yes I still have to get me one...they just sound too sweet...

mrblue · Posted: Dec 12 2006 Post subject:

Question, I havnt started my smoker yet but its right around the corner..
would you make any obvious adjustments if going to use one of the heat controlled systems... . Not sure how the fans actually connect to the system and such.. .. i sure like the systems from what i have read and would like to use one...

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

[quote="BoilermakerFan"]

In this case though, I really don't need the stoker's fan, I just want a device to monitor my temps and tell me when my pit needs more wood during a long smoke.

If you don't need the fan, why don't you just buy the Maverick ET7-3. It monitors the smoking chamber's temperature and the meat's temperature. It is wireless. It has pretty limited range on the wireless part and you can only monitor the temperature of one food item. Howeve, it is much cheaper

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

[quote="abingdonrowes"]

BoilermakerFan · Posted: Dec 12 2006 Post subject:

Bedlam BBQ · Posted: Dec 13 2006 Post subject:

BoilermakerFan · Posted: Dec 13 2006 Post subject:

Bedlam BBQ · Posted: Dec 13 2006 Post subject:

I definately think the Stoker is the way to go. I'm going to start building my Stumper clone and will get getting a Stoker to add to it at some point.

BoilermakerFan · Posted: Dec 13 2006 Post subject:

copperhead · Joined: 13 Oct 2006 Posts: 21 Location: Murrieta, CA

Add up 10 of those Mavericks and then you have the same thing... except the cost of batteries, space, and lets not forget the cool factor here. Cool factor is at least 60% of the scoring process.
Lloyd
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Boil what? I'm sorry, are you a communist?

BoilermakerFan · Posted: Dec 14 2006 Post subject:

Bedlam BBQ · Posted: Dec 14 2006 Post subject:

Rubit · Posted: Dec 14 2006 Post subject:

Went to a new resturant and just as we opened the door a guy heaved his freshly eaten supper all over the entrance. SStory, it was probadly a good idea to stay home.
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Bedlam BBQ · Posted: Dec 14 2006 Post subject: