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HighOnSmoke's Grid Iron Upgrade to Savannah Stoker. (UPDATED)

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Savannahsmoker:
OK, I was at your home twice this week and did I get offered any of this kind of excellent foods?
Just kidding anyway that is a nice looking Pork Loin. 
I usually roast a pork loin but after seeing your
cook I will smoke first and than roast.

TentHunteR:
Mike, first the pork loin looks great!

So, how are you liking the Savannah Stoker on your Grid Iron?  Any first impressions?

HighOnSmoke:

--- Quote from: TentHunteR on June 16, 2016, 10:02:16 PM ---Mike, first the pork loin looks great!

So, how are you liking the Savannah Stoker on your Grid Iron?  Any first impressions?

--- End quote ---

First impressions are that I am getting more smoke and stable temps with the stoker. I like that you can adjust
the parameters to your liking. The Roanoke in the Grid Iron has very limited parameters that you can adjust. Plus with the
stoker I can see how much of an overshoot of the actual set temp occurs where with the digital one you never see it.

Savannahsmoker:
Let me add that Mike is using my older Savannah Stoker II.
I am using Version III.

Version IV is available now and is a much improved version with a better PID algorithm, improved ergonomics, with the addition of a food probe and programmed cooking.

muebe:
I have a Stoker 2 in my PTG and it works excellent!

My PTG is in storage right now but I might need to grab it out of storage since it is small enough to keep out back.

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