I have this wicked cool device for my Big Green Egg (ceramic grill/smoker for you uninitiated people) that monitors and controls the pit and meat temperature for perfect low & slow cooks. I’m cooking a big fat pork butt for UFC 74 and I’ve got the Stoker hooked up. Check out the real-time temp:

Here is a chart of the cook so far, orange is the pit blue is the pork shoulder:

You can see the stoker has done a pretty good job of regulating the temperature. I know it can hold to much more accurate temperatures, but I think I loaded the egg up with so much fuel it is struggling a little bit. I’m going to tweak the dampers a little bit to see if I can get it to hold to within +/- 2 deg.

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