Hey everybody, FNG here in Duvall, WA.
I started smoking about 10 years ago, making simple salmon candy on a propane smoker while fishing the Sockeye run in Alaska (an annual trip I make with my dad and friends). That recipe is pretty much impossible to screw up, so we never really had any written ingredient list or process.
About 4 yrs ago when I got married I got a cheap propane smoker as a present and started experimenting with brisket, different fish recipes, pork loin, etc. It was always a huge burden to try and keep things at the correct temp with the right amount of smoke, so I "upgraded" to a masterbuilt pro propane smoker and things were a little better but I still continued to ruin a lot of good meat and had to spend the entire smoke monitoring very finicky temperatures.
I finally decided to do some research and landed on the SI #2 with a permanent probe and Auber controller as the holy grail of easy no fuss smoking. About that time my wife was out of work so I've been on hold for over a month, with my cart full, and ready to hit order just as soon as she's getting paid again.
The delay has given me plenty of time to do research, and I can't wait to get the smoker on hand so I can proceed with customizing it - then giving my first go at properly slow smoked salmon filets. From there is on to brisket, pork loin, ribs, etc
Attached is a picture of an entire batch of salmon basically ruined by a temp spike that I caught too late, and is precisely why I'm going electric with digital temp control.
