LarryR

Ah, makes sense. Yes, the Stokerlog interface can be a little confusing at first. Once you get the hang of it you'll never go back to the Stoker web interface, it's too much fun watching the fan come on and off lol. One of the things I'll often do is run Stokerlog on a laptop wirelessly (is this a word?) controlling Stoker and then access the Stoker web interface over the Internet using my Blackberry. If your cell phone has web access I highly recommend setting-up the access through the Internet. There's nothing like being at the golf course, car wash or movies and being able to bring-up Stoker, check your temps, adjust temps etc. If you have any questions on this don't hesitate to ask. Glad to hear you're enjoying your Stoker, it's an awesome addition to this hobby.

The configuration you're running sounds fine and wouldn't cause your error. So Stokerlog is communicating with your Stoker even though you're getting this corrupt error? Odd. Just out of curiosity, why so many sessions of Stoker's web interface open?

High Temp Briskets and Foiling When I'm short on time I do high heat briskets. Works like a charm, I know many guys who ONLY do high heaters. Foiling at 165: I'd say 50% of my briskets are foiled at 165. It's almost idiot proof and guarantees you a moist brisket. In the beginning I would wrap the brisket in foil. Now I place in a roasting pan and cover w/foil. Much easier to work with. That said, in ceramics I do not feel the need to foil is as great as in a steel cooker.

I found a couple hits on your error. Recently others got the corrupt error when using the Twitter feature of Stoker. Are you Tweeting your cook?

Hi Hit, what you have there is a pork "picnic." Did/does it look something like this?

Love them, and I too want some. I'm going to a neighborhood block party/BBQ in a couple of weeks, I'd love to bring a set of those along.

Here's picture of the IP Location, click on the picture for a larger image. Yes, I prefer doing the roadside chicken at 325 - 350.

The other fatty . . . Here are a couple "G" rated fatties . . . I'm partial to roasted red pepper and caramelized onion sausage:

Glad to hear you're finally "stoked." You do not need to have Stokerlog up when Starting your Stoker,in-fact, the majority of my cooks I don’t load Stokerlog on until after I’ve got my cooker loaded. When you “downloaded†Stokerlog did you install it? You should have a “Stokerlog†icon in your Start>Programs list. You need to start Stokerlog this way vs. typing an IP into your browser as Stokerlog is not a browser-based program. Once the Stokerlog page is up you enter you’re IP address in a diaologe box on the top right of the program. When running Stokerlog I have no use for the default Stoker web interface. Hope this helps. BTW, how did you like the Roadside Chicken? Be careful, the stuff is addicting!

I posted this on another site I belong that many Stoker users visit, thought I'd post it here too for any Stoker users who may want to go wireless with their Stokers. Woot has a Linksys WGA600N-RM Dual Band Wireless-N Gaming Adapter (refurbished) on sale today for $32.99 + $5 shipping. Seems like a pretty good price if you're looking for an adapter for your Stoker. EDIT: Just read several reviews on this unit at New Egg and buyers on averaged rated this unit 4 out of 5 Eggs. You can read more HERE. Oh, New Eggs price is $70, may just have to pick one of these up as a back-up to my Linksys Wireless bridge.

Whether or not they were "overdone" I think is a matter of personal preference. I like Dennis prefer my meat to come cleanly off the bone with a gentle tug. My SO on the other hand likes hers falling off the bone. As long as they weren't dry I think you were fine. I too do the holding with tongs and if they start to tear towards the center they're done. You can also insert a meat thermometer between the ribs and when it slides in and out with little to no resistance they're also done. Here's my question, what type of ribs do YOU prefer?

Random issue. Send it back and try another unit. Doc, you can test your Stoker in your kitchen. Place the pit probe near a burner, set a temp around 80 turn burner on to kill fan, turn burner off to start fan. Cycle it a couple of times and you'll know if she's working or not. Then hook her up to your KK, throw a huge chuck roll on and let her rip. Go to work and have Stoker send you email updates, go golfing and log in from your SmartPhone using port forwarding, maybe even change the pit temp 5 degrees just because you can. Looking forward to hearing how it goes (for both of you)!

Rancher 100% All-Natural hardwood Briquettes work quite well and can be found at Trader Joes. Do you have a Walmart nearby, they carry Royal Oak. Lazzari is good too. Hopefully you can find one of these.

The next communty east of mine has a Sky Park, my 8yo son and I enjoy going there on "fly-in" weekends, checking out all the planes. If you're into personal aircraft seems like it would be a great place to live, walk out your door and hop in your plane and you're off.

Ditto I start my stoker cooks with about 6 lit Rancher briquettes, top vent open three rotations, when I get about 10 degrees under my target temp I close the top vent and then barely open her back-up. Walk away and let her do her thang. Works like a charm every time.

Man am I hurting, sorry about the rambling post last night, I need a breathalyzer on my laptop.

"I'm like a train I roll hard lettin off much steam In the carhartt flannel and dusty jeans baby I never was cool with james dean But I be hangin tough with my man jim beam . . ." If you haven't tried this recipe get off your buttand try it. This is honestly the best brisket rub I've ever done. Wow, this is sooo good. Coffee, carmel, chocolate, leather, smoke, WOW, like a great cigar except a beefy brisket underneath. Please forgive the typing, I've been drinking Lite all day, had a couple gin and tonics before dinner and some wine w/dinner. Getting ready for a glass of port. Great day . . .

Just rubbed down another brisket with this rub and I've got to tell you the aroma is out of this world. Speaking of scotch, sipping a glass of Macallan 18 yo, what did Co. Potter say, "not enough O's in smooth." Going to smoke her over some oak red wine staves tomorrow using a combo of ECC and Rancher.

Doc, glad you're hanging in there with John, once he makes it right you will not regret your decision. There's nothing like sitting on the #9 tee box checking your email on your SmartPhone seeing that you need to slow your cook down a bit as the cooks going faster than your golf game (Stoker emailing you updates), accessing your Stoker remotely and lowering your pit temp. Amazing (and fun) stuff!

Update So . . . how's the cook going?

Must be one long brisket. It will shrink after a couple of hours. If it won't fit try drapping it over a rib rack or empty soda can until it will fit. From my BlackBerry, please excuse typos.

No to folding, yes to the Trader Joes/Rancher briquetts. They work great on long cooks, use it all the time. It is a bit ashy but won't be a problem. From my BlackBerry, please excuse typos.

On a ceramic you should be fine without the foil . . . I only use it when I know I have no room for error. It almost guarantees you a moist brisket. With an 11 lb brisket I'd plan on 11 - 18 hours. I like to rest my briskets at least 1 hour. I find the better the grade of beef the shorter the cook time. Make sure to pay attention to the direction of the grain as you'll want to cut against it. Lastly, don't go by temp, go by feel, when a probe goes into her with no resistance, you're done no matter what the temp.

Some good tips here; only thing I'd add would if you're really worried about screwing it up try foiling her at 165 and putting her back on until fork tender. All but guarantees a moist brisket. I've done several high heat briskets (around 325/340) with excellent results. However, if you're into bark be forewarned, you don't get nice bark with a high heat brisket. Good luck

Here's a good write-up on a CHUCK ROLL. It's written for a Weber Smoky Mountain but I've done it on my ceramic with very good results. Did the Coffee Cardamom rub on a brisket just the other day; I'm not a huge bark fan so I prefer it in paste form (with the oil) vs. a dry rub. The smell is heavenly, you just want to dig a spoon deep in the food processor and take a taste. My SO smokes cigars with me from time to time. I'm with you Doc, to me there's nothing sexier than a woman smoking a cigar.