Yipee Yahoo!!!!

[drippings]

It's here!  Box was in perfect shape and everything appears to be fine.  It is on the porch seasoning away right now.  Now I need to get a little familiar with the Auber.  I have my brine chillin' down in the fridge and will put the butt in it in a little while.  Take it out tomorrow night and debone the thing and season it up and then back in the fridge to be ready for a Saturday smoke.  For more on why I am deboning, see my previous thread in introductions "Can't Wait".  I shot a video of the "unboxing" - haven't watched it yet, so don't know if I will actually post it somewhere or not.  I have never posted a video online before, so it might really suck.  Although my daughter said I should be a talk show host.  Oh yeah, I can smell the wood burning right now.  This is gonna be killer!

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[DivotMaker]

Nice, Jeff!  It's like Christmas, but (I think) smells better!    It'll be great to see your first results.  When you get the Auber programmed, and have the meat in the smoker (ready to turn on), do yourself a favor and run the autotune program.  This works best when you have a meat load, water pan, and "actual" cooking conditions.  It teaches the Auber the particulars of your smoker, and will help it perform at its peak in the future.