Hello from Wisconsin

[hopped]

Hey all -

New owner of a #3 here.  Cooked a brined 10# boston butt last weekend to perfection in 0 degree weather!  This thing performs like a champ.

Got a brisket going today, my first brisket I've ever cooked.  We'll see how it turns out!


The only complaint I have so far is the wild swings and inaccuracy of the analog thermometer.  When I smoked the butt last weekend, my temperatures ranged from 195 to 255 during the entire cook with the analog thermometer at 225.  This was without a water dish.

Last night I loaded the brisket with a makeshift foil water dish filled with beer and woke up to 300 degree temps (analog set to 225)!  I didn't believe it until I double checked with my thermopen.  Very strange.

I'm leaning towards buying the Auber PID to deal with both of these issues.   

• Tweet
• 

[DivotMaker]

Hi Hopped, welcome!  I use disposable aluminum "mini loaf" pans with liquid (half-full) on the floor, set up against the smoke box.  Seems to act as a heat sink, and minimizes the temp swings.  Can't go wrong with the Auber, though, if you want "dead on" temps!

[Three Sons BBQ]

Welcome!!!

If you get the Auber your swings will be plus minus 4 degrees F. That is pretty good.

Enjoy. Send psnaps of the end product.

[es1025]

DM is spot on.  I use a old veggie can filled with boiling water let it rest on the bottom of the smoker.  the temps don't vary more than 8-10 degrees.  i use boiling water to offset the the cold meat going in the smoker.