LarryR

On Sale For you Cali guys, OSH has Rancher on-sale for $9.97 a twin pack (36 lbs).

Just to clarify, this comment, "It's good stuff, a little "ashy"" was referring to Rancher not ECC. BTW, loved how the two played together, my cook went about 21:45 using the above mixture of ECC and Rancher, I'd say I probably had another 3 hours left in the load. I wish I would have counted but I'd guess I used less than 25 Rancher briquettes. I used a Stoker on this cook too, rock steady temps. On a KK I bet I could have gotten away with less of both, my "other" ceramic is a bit drafty around the lid, need to redo the original seal sometime soon.

Was short on time getting my butt cook going last night so I mixed some of this in with 26 pieces of ECC (to get to temp faster) and so far I've really liked the results, nice even temps for the last 15 hours. Butts should be done soon, sitting at 188.2, going to check at 190.

Doc, unfortunately Rocks is not known for their customer services. All I can tell you is to keep calling, best time to call is first thing in the morning, ask for John (owner), once you get him on the line you'll get taken care of. Forget email, I honestly don't think they read them. If you search on my posts in the other ATC forum you'll see where I ranted a bit when I was in your situation. You'll see I actually got two bad units (I have that kind of luck). Third time was a charm and I haven't had to contact Rocks since, if I have questions I post on the other forum and have always received the help I've needed, there are some pretty bright guys who contribute. Amir's also a great help with his Stokerlog program. Hang in there . . .

I'm 99% sure this is Rancher's Original Hardwood Briquettes being sold under the Trader Joe name The Whiz could probably confirm). I use the stuff exclusively for grilling (ECC for low and slow). It's good stuff, a little "ashy" but no off smells etc. Don't rule it out for low and slows too. I've used it on a couple of my shorter low/slow cooks with excellent results. I got in on the $2.99 a 20 lb bag sale at HD last year, bought about 40 bags of the stuff, down to my last 5

White vinegar and water, then rinse with water (on sponge).

Doc, you purchase multiple probes for your Stoker Actually I do exactly what you stated, put my probes in the smaller butts and use that as a guide to check for "doneness."

Just ordered 20 lbs of pork belly for some homemade bacon. Can't wait to get started! I'll be sure to update with pictures as things get going. I'll be using apple wood.

I submitted two posts several weeks ago but I think the title "Food Porn" scared them away and I wasn't selected for CNN

By looking at the number of empty beer bottles lined-up, I'd say the later. In-fact, when I was pining my Stoker I couldn't figure-out why I was getting 100% loss, well, it helps if you type in 192 vs. 102 for your IP address, DOH!

I think I hold the record for updating firmware mid-smoke 5 min. from when I disconnected the Stoker to when I reconnected to my cooker (I'm setup wireless and brought her in the house to connect directly to my router). Stokerlog is working flawlessly. Another Ice Cold Corona? Don't mind if I do

Maybe it's the beer talking but I'm going to do a real quick Firmware update mid cook so I can use Stokerlog.

My rib cook is underway and same issue with Stokerlog and my Tweeting is not working either. After this cook I think I'll go back to the release version of Stokerware and ping Amir and see if he can add Twitter to Stokerlog. God my backyard smells amazing. Cherry and red oak wsing it down with ice cold Corona. It's 98 in the shade.

Didn't think to test Stokrlog. Will know in two hours and will post.

Got her working, on my Stoker the information disappears but evidently it is stored in Stoker. Also it appears you need to re-boot Stoker after you enter your info. (I don't read directions very well). I'm tweeting my 4th cook tomorrow.

I updated my Stoker software this morning as I wanted to tweet my cook this weekend but it doesn't look like the feature is quite there yet as I couldn't get it to save my Twitter settings. Anyone else had luck with this? If you thinking about trying it remember, the version is still in beta.

I'm 99% sure the stuff you're seeing at Trader Joe's is made by Rancher. If you look at the back of the packaging he claims it's word for word the text on the Rancher bag. I use it on all my high heat cooks in my ceramic and it works well. ECC for all my low and slow cooks.

Ribs, burnt ends, fatty, ABTs and hot dogs for the kids. Ice cold beer too although looks like we're going to be cooling down. Forecast is only 98 on Saturday. The brews will be going down quite nicely I'm sure.

Doc, the first Stoker Rock shipped me did the say thing. It's a known problem with some of the units. Sent it back and they shipped me a new one.

Good question Dennis, I'd take them to around 180ish I think. I've never temp. them though. Sorry, not much help I know.

4 - 5 hours low heat sounds about right. If you've got a instant read therm. I'd temp them around the 4 hour mark

I would think Pernil would be perfect for the rotis as you remove at a lower temp for slicing vs. pulling. Here's my effort - Larry's Pernil Cook

Mastering The Grill is an excellent book, lots of recipes and helpful information regarding spices, peppers etc. Won't teach you anything about ceramic cooking but you can adapt on your own or ask here for suggestions. Highly recommend.

What you're referring to is a "Finishing Sauce." I use equal parts butter, chicken stock (canned broth is fine) and your favorite Q sauces (mine is No. 5). I don't use much, a tablespoon here and a tablespoon there.

Last nights cook was soooooo good. Flank steak with homemade chimichurri sauce. Perfectly done for for our tastes, tender and full of flavor, don't know why I don't do this more often. Sorry about the poor lighting.