The person at Rock's was very courteous and helpful. A good impression working with them so far.
I'll give an update when I get it.
Sorry guys, been busy enjoying using the stoker. It's da BOMB!!!! Got pics up finally.
Here's the kit I ordered:
Back of Controller:
Front of controller:
Another view of the kit:
Chosen location for adapter, the right side wheel:
Inside firebox adapter installation:
Sorry, no after pics. I was too hungry. But it was delicious.
Native User Interface:
Aftermarket (Free downloadable) User Interface:
After the first run, I found I didn't like the idea behind the Rock's adapter wheel. I decided to do something different. So I bought two 12 inch long, 1.5 inch diameter black iron pipe stubs, 1 Tee fitting, 1 pipe plug and rigged up my own adapter. I drilled two, 2 inch holes in the top of the firebox. Put the pipe stubs through the holes and threaded the Tee fitting in the middle. I put the pipe cap on one end and clamped the silicone hose on the other. Now the fan blows into the top center of the firebox, straight down onto the fire and it doesn't interfere with loading or cleaning out the firebox. You can see the fan in the upper left corner of this picture. It works like a dream. If I rotate the fan, I can point the Tee fitting where I want it in the firebox.
Here it is in action with the new fan adapter. Note the fan is now at the top of the firebox:
An observer for my second smoke with the stoker:
This smoke was 24 pork shoulders, 14- half trays of Dutch's beans and 14 trays of cole slaw for a Boy Scout fundraiser. The food was great, the turn out sucked.
I would definitely recommend getting one of these. I'll post the screen shots of the stoker controller in action.
One other thing I've noticed is that my fuel usage is way down with the Stoker. I don't have measurements but what used to take 2 or more wheelbarrow fulls now can be done with less than one.
Here is the data from the last smoke of 24 butts. This is cooking the meat. Started at around 9:00am and finished about 1:00am. The red trace is the chamber temp. The dips are when I opened the chamber. The blue trace is the fan on/off.
This is from the next day at the event. There are 3 more traces to track the food temps (didn't figure out how to do those the day of the smoke.) Ran the temp up high to heat the food, then ran it back down to keep it warm.
Couple of quick questions for you Smokeon,
First do you mind sharing what you paid for that? I may have missed it if you said it
second, in the last Pic with all the Butts, did you drill a hole beside your door to run your probes threw ? if so how did that effect chamber temp and smoke?