www.sausagemaking.org

Hey are any of you guys using or even know about the Stoker Temperature Controls available? I have one on my Stumps GF223 and wouldn't cook without it. When I smoke butts, I start them at night and smoke them all night while I peacefully sleep with not a care in the World about the cooker temp. Another feature of the controller is it won�t allow your food to over cook. A few weeks ago I had a smoker full and went to the store; well I got hung up and it took a lot longer than I thought it would and when I got home the alarm was sounding. A neighbor said it had been blasting for quite a while (it's kind or annoying so you don�t miss it). Well as the equipment is supposed to; when the target food temp is reached; it shuts down the fire to keep it warm. When I got there, one butt was over target by 1 degree.

Temp control: I can count on the Stoker keeping my Stump's within one degree (that's 1/2 degree high or low) for an entire cook. That's why I sleep so well. It will get my Stump's up to temp in 15 minutes from first lighting it and recover from an open door in less than 10 minutes.

The addition of a Stoker absolutely makes a Stump's (or clone) perfect. Virtually nothing can go wrong except the power goes out.

If anybodies interested, I got mine from a Dealer on the Stump's site; his name is Walt Loftin, email at wloftin@graceba.net You might get it faster through him since the Stoker people are swamped with business these days. I just haven't seen any discussions on the subject on this Forum and thought I would bring this to your attention.

If anybody has any questions let me know or email Walt. You won�t be sorry you added this little gem.

How is your smoker heated, electric or gas?

Big Guy wrote:How is your smoker heated, electric or gas?

Lump charcoal; it's a Stump's GF 223. Believe it or not with charcoal I hold a more consistent temperature than any gas or electric device and can hold that temperature for almost 24 hours on less than 10# of charcoal (or I should say hold 220 to 225 for that long) before needing to add charcoal.

What about lower temps? I usually smoke in the 120 to 150 F range? And if cold smoking around 100. How does this thing work to control the fire?

Have a look here:
http://www.nakedwhiz.com/productreviews ... toker1.htm

It says: Temperature control from 100 F to 450 F

How about this feature:
Built-in ethernet connection and web server that lets you upgrade the software from your PC as well as set up and control the Stoker anywhere you have Internet access.

It looks very nice and very expensive

Homepage of the manufacturer with purchasing information here:
http://rocksbarbque.com/Systems.html

I was pleasantly surprised to see it starts at $200 for a single system setup, I thought it was going to be a lot more.


Dave

Its nice too because not only can you run one smoker but you can run 2 or more with the system. Also it allows you to expand the number of probes so you can monitor pit temp in different areas to find cold or hot spots and you can monitor the temp of practically every food in your smoker.

Sound pretty sweet indeed.

DarrinG

My only experience with lower temperatures is 140 Degrees; I've not gone lower than that but it holds it.