STOKER TEST IV - 40 lbs of Coal and a Stick Burner

[marianouruguay]

Great video! Next sunday i will feel like a stupid with my standard char griller je.

Congratulations, from Spain.

[DW2000Live]

Pretty cool testing Donnie. Gives me some insight into the Stoker. Will be giving the Stoker a second look.

[TheFellaman82]

I WANT A PIT LIKE YOURS BRUH DID U MAKE IT?

[cowwtippper420]

very awsome design.

[bbbhhgg]

awsome smoker

[MrJeff0965]

That is so tricked out! awesome!!

[PopdaddysBBQ]

Thanks!

[sd4547]

Could you share the brand and model of the game controller you are using? Tks!

[PopdaddysBBQ]

From memory, I think it was the Linksys WGA11.

I barely remember these days because I do hot and fast smokes now which increase quality so constant monitoring over 12 plus hours is not needed as much.

[sd4547]

Thanks for making this video. I just ordered my Stoker today, so I'm looking forward to seeing what this thing can do.

[Otterisme]

How do you control the stoker when you travel? And how can you control it from your home without moving your pc outside?

[PopdaddysBBQ]

I use a Game controller (cheap) to shoot the signal inside where my wireless router shoots it to my Laptop. The Laptop is connected to my wireless modem. From work or a remote location I can sign in to the IP address of my STOKER and adjust. The stoker, along with STOKERLOG software, will also send email updates to your PDA or cell phone.

The new version of stoker has enhancements beyond that

[Otterisme]

How do you control the stoker when you travel? And at home how can you connect your pc to the stoker without moving your computer outside?

[onyxone144]

I am so jealouse. I'd never come in the house if I had this work of art. Nice vid, again, with this thing, I wish I were you.

[PopdaddysBBQ]

Yeah watch the vids on the making of the Funkotorium. When I had that trailer the smoker was outside near the tongue, the kitchen was in the middle, it had a toilet and shower, and a rear room for TV, Puter. many a night was spent outside Wife loved it because Q never smelled or messed up the house.

[PopdaddysBBQ]

No, it has been modified even more. I need the money but I could never sell it. Its my heart.

[SmokinHotButts]

This baby for sale?

[TheRingLiter]

The vents are used for temperature. Open vents means a hotter fire. Fire is fueled by oxygen, the more oxygen, the hotter the fire.

[horizoncomputerco]

I love this video. I built a smoker from 500 gal tank and I built a 42" brick pizza oven. Where do i get that software?????...i love it. I want to monitor both pieces. I just have a thermometer. Do you sell the probes and the software???...or where do I get it????....thanks.....jeff

[PopdaddysBBQ]

Rocks BBQ Stoker sells the hardware and the program I was using was designed by a man called amir who used to work for microsoft i think. The program is called "Stokerlog" and it was up to the 5.0 version.

Rocks BBQ can be reached at Tel : 510 792 7700

You may have to call several times to reach him... he doesn't really even return my emails and I have been wanting another one of these for my cold storage. The product is good nthough and he stands behind it. John Jackson is his name.

[xcmandan]

I just started smoking today and my smoke was a grey color. Why is white smoke bad? I heard that if the wood is accually on fire it's bad. Does the wood burning give a bitter taste? My Smoke was Grey all day during the 6hrs I was smoking my ribs. But ribs tasted great. Help.....Trying to learn.

[PopdaddysBBQ]

Whitish thick smoke bad, lighter gray better, thin blue better, no smoke best. are you usingg all wood. what type of smoker and how big, how long you doing the ribs, are you wrapping them? What type of ribs spares or loins temp?

respond and I will clue you in.

wood burning slow good - smouldering bad

[booger74]

always smoke with a fruit or nut wood,use it green,or if it is dry wood,soak in water over night,i do this and i never ever had a problem,yes smoke gives it a little flavor,grey smoke is nothing bad,but it means your burning something out of your wood that doesn't belong there,white smoke is better,but transparent smoke is the best-that's when you see a little of it,then it's gone,like i said been doing this for a long time,never had a problem

[PopdaddysBBQ]

Never noticed this post. Now that I have read it, is poor advice for nearly any smoker. To go down the list, don't use green wood, do not, i repeat do not make white smoke... also soaking is only for chips and some chunks when used with coal or lump. 20 years and I measure my monthly output by the ton.

no offense meant though. Oh, and NEVER use green Mesquite. It's poisonous.

This was a test by the way and no meat was involved

[tastygarlic]

As a chef and an amateur radio operator, I really enjoyed your video... Thanks!

[PopdaddysBBQ]

Yeah well you should see me BBQ on a Collins 75A-4. Those blue tubes just a glowing. Or my Tram Titan II. MMMMMMMMM good eats.

[dinkydao]

think i would have just thrown the entire bag in, paper and all.

[PopdaddysBBQ]

Yeah I did that once... the ash gets all over your food.

[DonMallonNorwichCT]

Jesus thats alot of coal. why not wood? use wood next time. MACEO PARKER ROCKS!