I would like to have the ability to smoke at 325 if needed....
...The ability to use one device to accomplish different things is not all bad...
...might even use it as an oven, so I don't have to heat up the house....
Agree with all of the above.
Flavors developed at higher temps can't be duplicated by adding time at lower temps.
My smoker gets used to:
- cold smoke hot peppers for hot sauce. Think chipotle but with habaneros, scorpions, datils or any pepper of choice.
- common slow and low smokes in the 200F-235F range
- higher temp (300F) smokes for steaks or rib roasts that get a reverse sear on the grill or broiler
- chasing crispy skin at the moment at 350F, but haven't got there yet
I have an auber and I will be the first to admit, for meats, holding temps tighter than the stock controller (basically a P only, rather than PID) is a non issue.
The real advantage to PID controller comes for the cold smokes where an extra 30F can turn a cold smoked pepper into a dried pepper.
The other advantages to the auber are time and temp control.
Seems like there should be cheaper alternatives to the auber, but I could not find one.
At some point, I decide how far I am willing to go with the DIY stuff.
The older I get, the value scale tips away from money and towards time.