Review of Rock's BBQ Stoker System

As noted in my last video I posted, I recently purchased a Stoker for my BBQ. The stoker is made and sold by Rock's BBQ .

The stoker is an electronic wonder that controls a small fan that covers the damper vent air intake on your smoker. In my case it attaches to the firebox on my off-set barbeque. The system can handle multiple sensors but at this point, I only have two. One for the cooking chamber and the other for the food. You program target temperatures and the system monitors and controls the air being fed into the heat chamber. When the temp drops below your target, the fan turns on. When it goes above, the fan shuts off. The really cool thing is, you can control all of this from your laptop inside of your warm house. For me, during real long cooks (like the one posted below) this means I get to sleep! I used a free program called Smokerlog. The link is available from Rock's BBQ's site.

Prior to the cook below I ran two dry runs. I loaded up the firebox and set a target temp. It ran like a dream and I felt very comfortable using it.

If there is any negative criticism I would say it's the instruction manual that came with the system. It's pretty strait forward hooking everything up, but there is no instructions on how to do it. I just like to know 100% that I'm doing it right. Another thing. I'm not some techno wiz and it seems like the instructions were written for people that are. A lot of computer lingo is used and it was all Greek to me.

One tip. If you are planning on buying one of these systems and wish to use your computer/laptop to run and monitor it. Along with your order from Rock's find and buy a wireless game controller also known as a wireless bridge. Trust me, the Stoker is much easier to operate using your computer and Stokerlog to set the temps than using the buttons on the system to set the temps.

All that being said. I HIGHLY recommend buying the Stoker System.

Smoked Beef Brisket Video

My wife and I had a get together at our house last night. My sister, brother-in-law and a buddy and his girlfriend came over for dinner. So, I decided to barbeque a beef brisket.

The brisket I smoked weighed in at a little over 14 pounds. I smoked it at 220 degrees for what turned out to be about 18 hours. I also used my new Stoker System on my smoker, which worked like a charm. I plan on writing up a detailed review of the Stoker very soon.

I filmed the cook and posted it on YouTube.

Tequila Lime Chicken on the Rotisserie

Just wanted to share my Tequila Lime Chicken recipe. I made this on my Weber Kettle with a rotisserie ring. When it comes to grilling, I'll take my Weber over any $2000.00 gas grill any time!

Tequila Lime Chicken on the Rotisserie

Southwest Cornbread Recipe on Youtube

I've been having fun posting short videos on Youtube. I did a little how to video on the Southwest Cornbread recipe I posted about a while back.

Southwest Cornbread Recipe

Cast Iron Grill for Weber Kettle BBQ

Wanted to make a post about a wonderful upgrade I made to my Weber Kettle BBQ. It is a cast iron grill made by a company called Craycort. The grill has a circular framework that fits into the kettle. The framework is divided into four pizza slice sections. The grill fit into these sections independently.

This grill turns the Weber into a super grill. The grill marks it leaves on your meat look like something out of a magazine. Craycort also has accessories that fit into these triangular sections. I bought the "beer can chicken" accessory which fits into one of the sections and keeps the chicken low, so that it does not touch the lid. Works great!

This new grill has breathed new life into my trusty old Weber and I highly recommend checking them out at http://www.cast-iron-grate.com/

How To Smoke A Pork Shoulder (Pulled Pork)

http://www.youtube.com/watch?v=9IdXJiFJwxQ

My sister and brother-in-law came down to visit this weekend, so I decided to smoke a 8.5 pound pork shoulder in their honor. Above is a link to the video I shot and posted on Youtube. The cook took 12 3/4 hours and I used hickory, apple and red oak woods.

Turned out great!

Tulsa BBQ Experience

  



My wife, son and I recently went to Tulsa Oklahoma to visit my mom who moved there about six years ago.  While we were there we visited two local barbeque joints that were recommended to me by a fellow member of "The Smoke Ring" barbeque forum.  

My first stop was "The Knotty Pine" which is located at 3301 West 5th Street, in Tulsa.  The restaurant has been there since 1952.  Before that it was a BBQ joint called "OK Barbeque".  I guess that restaurant had been there since the 30's.       

The Knotty Pine is rich with BBQ history.  Some would call it a dive... From the "Beer and Bar B Que" sign that is struggling to stay lit to the creaky floors, it is just the type of place I seek out when I'm visiting states known for good BBQ.  You feel like you're in another time and there are no frills there at all.  The food is served on a sheet of paper placed over a rectangular plastic tray.  I ordered ribs with a side of beens and coleslaw.  The food was great!  Ribs were tender and had a very nice smokey flavor.  My wife had the brisket sandwich and she too was very happy.  The beef was moist and tender with a nice flavorful bark.  

Their menu is broken up into half orders and full orders.  The half orders come with one side, bread pickles, peppers and onions.  Prices range from about six bucks to a little over eight.  The full orders come with two sides and range from about seven bucks to a tad over twelve.

We also ate at "Albert G's" located at 2748 S. Harvard in Tulsa.  The food was great but it didn't have that dive/joint feel to it.  I had the three meat combo and chose brisket, ribs and chicken.  All were cooked to perfection and I had no complaints at all.  My wife had brisket and she was very pleased with her meal.  Prices were about the same as the Knotty Pine, but like I said...  It just didn't have that historical joint feel that I personally love when I'm eating barbeque.  

The photos shown on this post are of the Knotty Pine and my 5 year-old Garrett, enjoying a rib.