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| pom Member Since: 01 Jun 2010 Location: Worcester Posts: 1343  |
Like a few on here I like my BBQ toys! I have a couple of smokers that get a lot of use cooking large joints of meat for family gatherings, birthdays etc. By Large I mean whole pork shoulders, chickens, turkeys etc whatever will fit into the smoker!
As smoking is low and slow cooks can take upto 12 hours, whilst sipping beer and poking the fire for 12 hours can be fun it can be a bit tedious. So last summer I bought an 'auto stoker' from the USA. It consists of a control box, temperature probes and a blower. To set it up, one temp probe is inserted into the meat, another goes onto the cooking grate and the blower fits onto the firebox of the smoker. You dial in a temp you want to cook at and then the blower/grate probe will maintain that temp automatically. You can set an alarm on the meat probe to let you know when its done. And thats it! It has a couple of cool features, like it can tweet the cook progress, email you an alarm and there is an Iphone app that lets you control all the features while you are down the pub! Some pics: My weber smokey mountain  Click image to enlarge Horizontal rib machine! Click image to enlarge Stoker, this is an old model the new one has built in wifi to save having to use an external wifi. Click image to enlarge The blower, this clamps on tight to the WSM and is the only source of air for the combustion box. Click image to enlarge Desktop software to control everything remotely, it also keeps logs of heat/fuel used and loads of other stuff i never use. Click image to enlarge Iphone App Click image to enlarge Click image to enlarge Click image to enlarge Pom |
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30th Jan 2012 12:18pm |
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| Gareth Member Since: 12 Dec 2011 Location: Bramhall Posts: 1038  
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I think you obviously take your BBq very seriously indeed
Me, personally I find once my eyebrows have completely burned away, my sausage is probably done  2021 Defender 110 X-Dynamic HSE D300 MHEV
1966 S2a 109 aka Betsy 1968 S2a 88 aka Bob 2014 Jaaaag F Type 3.0 Supercharged. |
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30th Jan 2012 12:22pm |
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| JSG Member Since: 12 Jul 2007 Location: Berkshire Posts: 2412  
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Pom, that sounds very OTT for a BBQ mate
I sold my Weber gas grill / BBQ over a year ago and went back to a kettle type charcoal BBQ as I decided I prefered the more basic approach. I do use a Weber Charcoal stacking thing to start it off though
For camping I use a folding Outwell BBQ (when it falls apart may look at the BOAB Brai) and also a fantastic Cadac Safari Chef which has a gas ring, hot plate, griddle and BBQ function. John http://www.hampshire4x4response.co.uk 2011 Tdci 110 CSW XS |
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30th Jan 2012 1:04pm |
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| Surrey Rover Member Since: 20 Dec 2010 Location: Surrey Posts: 360 |
Pom, I have seen these used on a Kamado type BBQ, what's the retail price for this? Nick
2.2 110 Tipper |
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30th Jan 2012 2:04pm |
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| pom Member Since: 01 Jun 2010 Location: Worcester Posts: 1343 |
I think the new wifi models are about $300 with a blower and temp probes.
Pom |
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30th Jan 2012 2:30pm |
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| bpman Member Since: 21 May 2008 Location: Oslo Posts: 8069 
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 Pom respect
192.168.0.9 - BBQ
you really need to get out more ! |
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30th Jan 2012 7:07pm |
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| rossy Member Since: 29 Nov 2010 Location: Co. Roscommon Posts: 1296  
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is it April 1st ?
 |
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30th Jan 2012 11:05pm |
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| XS Pete Member Since: 13 Jan 2011 Location: Suffolk Posts: 632 
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That is cool. I've got a Brinkmann horizontal smoker with an offset fire box like yours in the pic, and I'd considered making some kind of fan control system to do pretty much the same thing. These things cook awesome tasting joints and ribs but it really is a labour of love having to stand over them for hours regulating the heat to get a good result. If you're not careful with the beer, you can end up completely trollied before the food is ready!
I take it you've come across 'Meathead' here: http://www.amazingribs.com/ What he doesn't know about smokers and barbecuing probably isn't worth knowing. Pete |
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30th Jan 2012 11:35pm |
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| BIGFOG Member Since: 12 Sep 2010 Location: Edenbridge Posts: 537 
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When I'm smoking I like to use some head beads mixed with real charcoal as well as a good load of seasoned water under the meat. This way you don't need to pay it quite som much attention, perhaps only one refill in 5 or 6 hours for chickens or a fair sized gammon joint and the water regulates the temperature nicely. We did a 16lb turkey on Christmas day once, took a long time but it was perfectly cooked, moist and tender and left the oven free for all the other bits!
Pom, you've got some crazy kit there, can't pretend I'm not a little jealous. We should take a smoker up to the plains next time and have it bubbling away for us all to come back to! 2009 XS 110 Utility Stornaway Grey
BAS re Remap, BAS Turbo, BAS Spec Modified Airbox, Twisted Side exit Decat Exhaust, Allisport Cooler and Hoses, OME Sport Shocks, Kangaroo Paw Discs. 2001 Discovery II Porsche Speedster Replica 1956ish |
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5th Feb 2012 11:34pm |
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