There is an alternative, however. Currently, there are two producers of temperature control systems that use simple thermocouple temp probes, a blower fan, and a controller device that takes temperature readings and cycles the fan on and off to maintain a selected temperature inside the smoker. This allows near constant, low temperature cooking, a necessity when cooking cuts like beef brisket and pork shoulder. Here's how it works. Say you're cooking a brisket and you want a temperature of 220F inside your smoker and an internal meat temp of 190F. You program the controller with the desired temps, place one probe in the smoking chamber and stick the other probe in the meat. Then you fire up the smoker and put the lid on. As the charcoal begins to burn, the temperature of the smoker rises. The controller tells the fan to blow air on the coals until you reach the desired temperature. Once the desired temp is reached, the fan shuts off. After that the fan cycles on and off to maintain the desired temperature. Since the charcoal is in a semi-deprived oxygen state, it smolders rather than burning and lasts for quite a long time. The meat temp probe allows you to monitor the internal temp and pull the brisket off when you reach the desired temperature.
The BBQ Guru Systems are manufactured in Warminster, PA. The company produces a full lineup of temperature control devices with varying features, specs and price. Unlike the Stoker, the BBQ Guru does not generate an IP address. It is, however, possible to run the system wirelessly via a USB wireless "hub and stick" system. The data can then be accessed via a computer within range of the USB hub (generally around 30 feet) or remotely via a remote program like MochaSoft. The BBQ Guru is a more "rugged" system, with steel braided temp probe cables and a water resistant controller. It does not have the LED equipped plugs like the Stoker.
BBQ Guru System (Fan on lower right of Weber)