STOKER RIBS

Another Stoker trial run was complete. There are still some bugs to fix. I just wanted to share the finished product with you. These ribs were some of the best tasting ribs we have had since our last cook. They were not fall off the bone ribs and were not supposed to be. They were perfectly cooked. When we took a bite, it gently pulled off the bone and left a crescent shape mark from our chomp. The rib smoke flavor was created by chunks of sugar maple wood. These ribs were slathered with some every day store bought sauce.

These were spareribs. They were rubbed with an impromptu mix of spices. The pantry was scoured. Sugar, Kosher salt, pepper, and chile powder was grabbed. The ribs marinated while the fire was built. A mixture of 'Competition and Original Kingsford' charcoal was used. They were ignited in a chimney starter. Four hours later the spareribs were done.

The Stoker unit did all the monitoring of the fire pit temperature. When the fire dropped the fan would kick in and restore the perfect cooking environment. When the ribs were done we just poured our bbq sauce over the top and spread it out with a spoon. These were not competition ribs. These were just our everyday kickass, oh so very yummy, delicious ribs from heaven. They were a gooey sticky mess, just the way we Love them!!!

STOKER MOMENT

This is Chilebrown in his element. We are tweaking,learning and experiencing the Stoker Moment. The Stoker unit is a wonderful tool to control your barbeque pit. I will be the first to admit that it is not easy to learn all the controls and nuances of setting up this device. You know what the best part is? We get to eat the experiments. We are having too much fun!

'STOKER' BUTT

The first trial run of the Stoker has been completed. Last night an eight pound boneless pork shoulder was placed in the 'Weber Smokey Mountain cooker. All the Stoker probes were inserted and positioned in their proper place. I used my 'Nu-temp' thermometers as a back up and to verify temperatures. The cooking process started at 8:00 pm last night. The pit temperature was set at 245 degrees. Both the Stoker and the Nu-temp were in sync. I stayed up and watched re-runs of Captain Kangaroo. It just kills me when Mr. Moose tells his 'knock-knock' jokes.

I turned in around 1100 pm and tried to get some sleep. It was like Christmas Eve waiting for Santa. I wanted to get up and check the new toy. I did get up once just to make sure it was still cooking and take a photo. At 600 am. the Stoker alarm went off. The butt had reached the internal temperature of 190 degrees. The butt looked fantastic. Not once did I have to do anything to the smoker. The Stoker worked like a charm.

Well it is 700 am and I think I need to take a nap. Later today we will makes some rolls and some Cole slaw. We are going to use a vinegar/pepper sauce and have some sandwiches. The stoker has passed its first test. I have not hooked it up to the computer yet. Eventually it will be wireless and on the web. It is a little involved in the set-up and I will probably need some help. There will be plenty of time for more smoking later. Goodnight!