Do either of the above have a clear advantage?

I do not think I would care about the Stoker's
internet capabilities. The feature of the BBQ
that brings the fire temp down as the meat is
close to finished seems as if it might be useful,
but perhaps not.

Any information would be appreciated, especially
from somebody that had used both systems...

Thanks,


--
Andrew Hall
(Now reading Usenet in alt.food.barbecue...)

On 2010-04-26, > > wrote:

> Any information would be appreciated, especially
> from somebody that had used both systems...

http://www.nakedwhiz.com/productrevi...tokerguru1.htm

I had no idea these products even existed. It takes barbecuing from
the ridiculous to just plain stupid. Might as well just use an
electric oven and some liquid smoke.

nb

notbob wrote:
> On 2010-04-26, > >
> wrote:
>
>> Any information would be appreciated, especially
>> from somebody that had used both systems...
>
> http://www.nakedwhiz.com/productrevi...tokerguru1.htm
>
> I had no idea these products even existed. It takes barbecuing from
> the ridiculous to just plain stupid. Might as well just use an
> electric oven and some liquid smoke.

I've been using the more basic version of the bbqguru for several years now.
It keeps the temperature within a set range in my Kamado so I can occupy
myself with other matters. It works just peachy. Other than that, I still
make the decisions on how much lump, wood chunks to use, how much or how
little smoke I wish to adjust for, how long to keep the meat bbqing, when to
add fuel if needed, etc. The version of the guru which I use is not much
more than a remote thermometer with a set point adjustment which determines
when the draft fan goes on and off.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Apr 26, 7:34*am, "Dave Bugg" > wrote:
> notbob wrote:
> > On 2010-04-26, > >
> > wrote:
>
> >> Any information would be appreciated, especially
> >> from somebody that had used both systems...
>
> >http://www.nakedwhiz.com/productrevi...tokerguru1.htm
>
> > I had no idea these products even existed. *It takes barbecuing from
> > the ridiculous to just plain stupid. *Might as well just use an
> > electric oven and some liquid smoke.
>
> I've been using the more basic version of the bbqguru for several years now.
> It keeps the temperature within a set range in my Kamado so I can occupy
> myself with other matters. It works just peachy. Other than that, I still
> make the decisions on how much lump, wood chunks to use, how much or how
> little smoke I wish to adjust for, how long to keep the meat bbqing, when to
> add fuel if needed, etc. The version of the guru which I use is not much
> more than a remote thermometer with a set point adjustment which determines
> when the draft fan goes on and off.

What Dave said - you still have to run the cooker even if you've got a
little
robotic helper maintaining the temperature. Never mind the other
little
details like rub, sauce, marinade, trimming, injection, meat
selection,
all the other stuff that goes into a good product.

Of course I use a pit controller (BBQ Guru DigiQ II and CyberQ II).

Cheers,
Dana

"notbob" > wrote in message
...
> On 2010-04-26, > > wrote:
>
>> Any information would be appreciated, especially
>> from somebody that had used both systems...
>
> http://www.nakedwhiz.com/productrevi...tokerguru1.htm
>
> I had no idea these products even existed. It takes barbecuing from
> the ridiculous to just plain stupid. Might as well just use an
> electric oven and some liquid smoke.
>
> nb

, or a propane grill... ; )

--
regards, piedmont (michael)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55) Hardiness Zone 7-8

On Mon, 26 Apr 2010 13:24:38 GMT, notbob wrote:

> On 2010-04-26, > > wrote:
>
>> Any information would be appreciated, especially
>> from somebody that had used both systems...
>
> http://www.nakedwhiz.com/productrevi...tokerguru1.htm
>
> I had no idea these products even existed. It takes barbecuing from
> the ridiculous to just plain stupid. Might as well just use an
> electric oven and some liquid smoke.

Uh-oh. Now you've done it.

Good Luck!

-sw

On 4/26/2010 10:51 AM, Dana wrote:
snip
>
> What Dave said - you still have to run the cooker even if you've got a
> little
> robotic helper maintaining the temperature. Never mind the other
> little
> details like rub, sauce, marinade, trimming, injection, meat
> selection,
> all the other stuff that goes into a good product.
>
> Of course I use a pit controller (BBQ Guru DigiQ II and CyberQ II).
>
> Cheers,
> Dana


I use a WSM. The bottom vents get set during heating up to my desired
temperature. Just monitor it occasionally and all is well. I have had
cooks where the temp maintained within 10° over 4 or 5 hours. No gadget
needed. But then I don't do overnight cooks either where I want an alarm
to sound if it gets out of range.

BBQ

--

It is not the employer who pays the wages. Employers only
handle the money. It is the customer who pays the wages.
(and the taxes, my addition)
-Henry Ford

BBQ wrote:
> On 4/26/2010 10:51 AM, Dana wrote:
> snip
>>
>> What Dave said - you still have to run the cooker even if you've got
>> a little
>> robotic helper maintaining the temperature. Never mind the other
>> little
>> details like rub, sauce, marinade, trimming, injection, meat
>> selection,
>> all the other stuff that goes into a good product.
>>
>> Of course I use a pit controller (BBQ Guru DigiQ II and CyberQ II).
>>
>> Cheers,
>> Dana
>
>
> I use a WSM. The bottom vents get set during heating up to my desired
> temperature. Just monitor it occasionally and all is well. I have had
> cooks where the temp maintained within 10° over 4 or 5 hours. No
> gadget needed. But then I don't do overnight cooks either where I
> want an alarm to sound if it gets out of range.

My Kamado greatly exceeds the WSM capacities for maintaining temp. But the
guru makes it less than a no-brainer. I've not had any alarm from the guru
wake me from a sleep, either. I wake up fully rested with the Kamado
chugging away.

For those who want to naysay, feel free to not purchase one. I've spent
quite a few decades managing fires, and can do it again anytime I choose. I
just don't find it to be anything but a chore these days.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On 4/26/2010 5:23 PM, Dave Bugg wrote:
> BBQ wrote:
>> On 4/26/2010 10:51 AM, Dana wrote:
>> snip
>>>
>>> What Dave said - you still have to run the cooker even if you've got
>>> a little
>>> robotic helper maintaining the temperature. Never mind the other
>>> little
>>> details like rub, sauce, marinade, trimming, injection, meat
>>> selection,
>>> all the other stuff that goes into a good product.
>>>
>>> Of course I use a pit controller (BBQ Guru DigiQ II and CyberQ II).
>>>
>>> Cheers,
>>> Dana
>>
>>
>> I use a WSM. The bottom vents get set during heating up to my desired
>> temperature. Just monitor it occasionally and all is well. I have had
>> cooks where the temp maintained within 10° over 4 or 5 hours. No
>> gadget needed. But then I don't do overnight cooks either where I
>> want an alarm to sound if it gets out of range.
>
> My Kamado greatly exceeds the WSM capacities for maintaining temp. But the
> guru makes it less than a no-brainer. I've not had any alarm from the guru
> wake me from a sleep, either. I wake up fully rested with the Kamado
> chugging away.
>
> For those who want to naysay, feel free to not purchase one. I've spent
> quite a few decades managing fires, and can do it again anytime I choose. I
> just don't find it to be anything but a chore these days.


I agree. Having to fuss around with a fire is a chore. That's not for me
either. For some, yea, they enjoy that part. Not me. But adjusting the
vents on the WSM MAYBE, 3 - 4 times in an 8 hour cook or so, is not
undesirable to me. Yet !! Maybe it will be some day.

If I am doing a long cook, I don't expect to be out on the golf course
that day. But I am comfortable running around town doing errands.


BBQ
--

It is not the employer who pays the wages. Employers only
handle the money. It is the customer who pays the wages.
(and the taxes, my addition)
-Henry Ford

On Apr 26, 2:14*pm, BBQ > wrote:

> I use a WSM. *The bottom vents get set during heating up to my desired
> temperature. *Just monitor it occasionally and all is well. I have had
> cooks where the temp maintained within 10° over 4 or 5 hours. No gadget
> needed. But then I don't do overnight cooks either where I want an alarm
> to sound if it gets out of range.

WSM is a great cooker, really well-designed and it will generally
maintain temperature for an hour or more at a time once it's settled-
down,
without a controller. 4-5 hours is possible as long as the wind
doesn't
kick-up, etc.

But overnight cooks, where the conditions change, etc., those
gadgets are worth every penny. Particularly if you're doing a load
of Wagyu brisket, you can ruin enough meat to pay for a used DigiQ II.

Speaking of which, going to pick up two pieces of Wagyu brisket
tomorrow and a properly-sized cooler to load-up, label and tape-up -
as checked baggage on United to the East Coast :-)

Cheers,
Dana

On Apr 26, 3:23*pm, "Dave Bugg" > wrote:

> For those who want to naysay, feel free to not purchase one. I've spent
> quite a few decades managing fires, and can do it again anytime I choose. I
> just don't find it to be anything but a chore these days.

Amen. Spend your time working on the flavor profile, not worrying
about the
temperature.

Cheers,
Dana