Do you use a temp controller when smoking overnight?

Hotch

@lkapigian As Husker stated the large needs the 5cfm, XL takes the 10 cfm. You can use one Stoker on multiple cookers, probe lengths back to the stoker needs to be considered.

Also the Stoker powers the fans directly. When using multiple fans or hi cfm fans I recommend using a separate power supply for the hi and or additional fans,as not to stress the Stoker.

Just call Rock's and let Kevin know what you want to do.

lkapigian

Thanks @Hotch @NPHuskerFL , I'll give them a call, probably 2 setups with 1 controller, doubt I'll have both going at the same time

stlcharcoal

I started using a controller about 5-6 yrs ago.  Didn't have one the 15 years before that.

If you at 225-250F, by the time the Maverick catches the temp drop, the fire is already out.  You'll need to stoke or add charcoal, wait to stabilize, then hopefully all goes well.  For $130-140, I would just sleep or not worry about it.  Whether or not it kicks on, I know my $50-100 worth of meat is safe and will be finished on time. 

bbqlearner

@lkapigian Just wanted to chime in on the stoker set up for offset. For offset smoker, I would use two fans (1 smaller - either 5/10 cfm and 1 bigger - 15 cfm). This way, once you reached the ideal temp for the cook, you can just turn off the big one and keep the smaller one going to just maintain. The bigger one is to get it started/rise temp quicker.

lkapigian

Thanks @bbqlearner

dfrelich

Yes I use controller.  I have large and lately when I do low and slow. I email few friends if they want to join in.  I cook 4 or 5 butts at once. Or 3 briskets.  It gives me peace of mind knowing I won't ruin any of their meat. 

theyolksonyou

It's always bad to ruin your buddies meat. At least that's what I heard. 

bcsnave

dfrelich said:

Yes I use controller.  I have large and lately when I do low and slow. I email few friends if they want to join in.  I cook 4 or 5 butts at once. Or 3 briskets.  It gives me peace of mind knowing I won't ruin any of their meat. 

@dfrelich you actually handle you buddies meat?????

dfrelich

Without sounding dirty. Yes. 

GATABITES

fishlessman said:

i use an old guru, probably the first one they mass produced, no fan no batteries, no readouts etc, holds 250 all day and night. i only use it on my camp egg because that egg is usually very damp and hard to light when i get there and at 11 pm im not waiting to stabilize temps. that being said my home egg holds temps just as well on overnights with no controller and i sleep just as well. do a 5 hour rib cook, then a couple ovrnighters, then decide. its to bad they dont make those old controllers any more, very simple spring operated design

^^^^^best response. dont go gung-ho on purchasing accessories until you know you need it/them. My brother got an XL and a guru at the same time. He has no clue how to maintain temps without it. I almost feel sorry for him because he burns a lot of food (when grilling direct) due to not stabilizing his temps before throwing on the meat. He is as stubborn as a mule and you can't tell him nothing. LOL 

OTOH, He has a conventional reverse-flow smoker and isnt a TRUE EGGHEAD like some of us on the forums.

anton

No, the Japanese have been cooking on kamados for hundreds of years without them, my father who introduced kamado cooking to me as a child, cooked on them for 50 years without technology. Are they cool? Yes. Are they necessary? No. Will I ever get one? Yes, someday, and it will be a Stoker wifi. Until then, become one with your egg first, manually. Just my two cents.

mahenryak

+1 on previous Stoker comments.  I'm very happy with mine.  And I think most here would recommend that you first get well acquainted with the manual operating procedures.  If you want to jump start the learning curve, then perhaps a few reverse sear cooks with a sirloin top round roast, or like protein, might be in order.  For example, a reverse sear cook of a Sirloin top round roast might takes 3.5 hours or so for a seven pound-er to bring it up to 125F, internal, if cooked near 230 grate temp (maybe 255-ish dome).  This type of cook would get you familiar with the process without a huge investment of time--when compared to a slow rib cook of 5 to 6 hours, or maybe a 7 to 12 + hour pork butt or Brisket cook) .

Miked125

I use mine overnight, I never worry. If I am doing ribs or chicken I won't use my controller unless I am not around to watch the temp.

thailandjohn

I have been using my Stoker for several years and love it.......makes my overnight cooks a breeze with no worries

4Runner

Mine is working a brisket and 2 butts right now. Highly recommend the Stoker.  

Terrebandit

PartyQ on overnight cooks or on cooks where I need to leave the house. 

Egg_Head_Morty

Just bought the maverick and using it as we speak.  The alarm feature is awesome, but I still was too giddy to sleep...