Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Weber Kettle vrs. Big Green Egg

I put two temp probes in meat (just for the heck of it...both were with in 3' of each other the whole time), the 3rd probe was a temp grate probe from the stoker that I used just to compare to the dome temp guage that sticks through the lid (both were vertually identicle). I never hardly use the fan anymore on the stoker, but I use the stoker just to monitor temps with an alarm so if temp spikes or drops during the night I can make an adjustment (I use a baby monitor in the house to hear the alarm go off). It's sort of a waste because everything I use the stoker for, I could just use a Maverick remote probe for $49. This was an 18 hour cook and I only adjusted the vents twice, and then moved the bottom vent no more than 1/8". Temps ran from and extreme of 258' down to 205' during the 18 hour cook. A little stirring the ash from underneath (to increase air flow) and slight vent adjustment was all she needed.

Very impressive!

John

Although, kind of cool to use the computer interface the stoker provides. I never did like the small dinky fans on the Stoker but the Stoker itself is handy when pushing multiple cookers. The Guru fans are far more efficient.

Anytime, I am cooling at home I go naked using no controllers. Old school is always fun!