Love My Egg, Stoker and iPad

thailandjohn

Whole pork shoulder on the Egg at 2pm, two Stoker monitoring probes in the meat, pit temp set for 220 degrees.

Sitting on the couch in front of a cozy fire checking my temps on my iPad.

Pit temp 219.4 Set for 220 degrees

Meat Probe #1 150.3
Meat Probe #2 154.2

Loving life

SMITTYtheSMOKER

Hope your cook goes well tonight TJ.

boston_stoker

So I've got to ask, do you have a special twitter account for your stoker? How many random people have tried to follow it? I do, and like 20 people have started following it. All it ever has in it is my pit temps.

Joel

I'm guessing most of those followers are spammers hoping you'll reciprocate and follow them back and receive their spam.

-Joel

Joel

I absolutely love my Stoker and has made cooking on the Egg absolutely effortless. Prior to its arrival, I would have to babysit the Egg and make minor corrections during a long cook. My overnight cooks now consist of sleep rather than angst. It also makes preheating the Egg much simpler too - just set and forget. Highly recommended!

Eggzellent

I light my XL with a weedburner and the dome temp is obviously very hot initially afterwards. Can you still fairly quickly throw your food on and forget it with this initial 'false' temp. reading?
I would really like to cut down on the time it takes to do everything involved on a cook (use the BGE more?) and a Stoker set it/forget it system seems reasonable if it works on even short duration fires.

thailandjohn

I don't use twitter to follow my cooks

I have mine set up so I can pull the Stoker up from any web browser.

The problem with giving out my Stoker web address is anyone could change my temp control because they are seeing the same screen as I have, either the Stoker log or the Stoker status.

I have talked to the people at Stoker to see if they could make it a view only without a password.

If this could be done, I would post my Stoker site because I think it is pretty cool.

BTW, it is now 0830 here and I got up at 0800 and my internal temps on my pork shoulder is 193.4 and 190.6.

I will pull off when the temps get around 200

Bacchus

Cooking a shoulder without a stoker(not to mention Ipad) would be difficult.....

thailandjohn

You got that right

I have done so much BBQing the last 30 years the old fashion way and believe me, without the Egg and Stoker, I would not be Qing as often.

I do like the fact that I learned on everything from a Webber, 55 gal drum and a few offset cookers. This has made me understand the principles of BBQ

The one downfall of using the Egg and Stoker is the fact that I am cooking for everyone and spending too much money on meat (I still love the smell of the BBQ smoke)

It has been on now 18 hours and I raised the lid once about 1 hour ago

I figure I will pulling off in a couple of hours

boston_stoker

I couldn't agree more. It is good to know how to cook without one, and the egg holds temp pretty well, but the stoker just makes it easier. That's especially true during the winter in the Northeast. So why wouldn't you use one?

Humphrey Chimpden Earwicker

really?
i got an egg after landing here in the days pre-stoker. the reason half the folks were buying an egg then it seemed was because it was so easy to maintain temps overnight.

i've cooked in blizzards (literally, 27 inches of snow) overnight with the thing pegged to 250.

it's pretty easy as far as i can tell...

Bacchus

I could see a stoker or guru if cooking with a WSM or BDS, but it's just not necessary with the BGE, IMO.

Humphrey Chimpden Earwicker

man am i stupid. i thought you were saying it was needed with the BGE. nevermind. and i ain't even drunk (yet)

Bacchus

I did, but my sarcasm didn't come through as I envisioned. A slight bit of narcissism led me to believe everyone knew I was anti Guru/Stoker.

Humphrey Chimpden Earwicker

where the eff is the "irony" emoticon.

maybe this one?

hahahaha