Recent content by Banter

It’s true that cooking poultry to a temp of 145F for an extended period of time will essentially make it safe to consume. Many people will take poultry to higher temps like 150F and/or 165F to achieve a firmer texture of the final product.

Welcome from Dallas TX, EFX2!

Thanks for the lead old sarge. They are a bit expensive, however, I will contact them nonetheless.

Installing a permanent probe on my Model 3. I understand a spacer is needed, however, I cannot seem to find a 1 inch nylon high heat or heat resistant spacer. Can anyone provide me with any suggestions? Stores? Part numbers? Thanks.

On occasions where I use the wood box on my model 3, should I uninstall the Bella smoke generator from my model 3 and refit it with the pre-installed plug? Any suggestions?

Welcome Burne. It appears you’re asking all of the right questions and doing the research. When you make an informed decision on what smoker to purchase; you are going to absolutely love smoking on a Smokin’ It smoker.

Yes. After using the unit a couple of times, I realized that I had no desire to cook with temperature swings of -25 to +35. To remedy that, I purchased the Auber PID. Had I done my initial homework and research, I would have purchased the digital version.

Thanks and great info old sarge. Having the option to transition between analog and digital certainly is smart thinking.

Recently installed a Auber (WST-1520H) PID on my Model #2. WOW!!!!….what a game changer. Two successful cooks completed. Now I need to muster up enough nerve to install a permanent temperature probe. Many thanks to this community for the tips and tricks.

Thanks, from here in Dallas, TX.

Hello all. Just popping in to officially check-in with the community. I am a new owner of an Analog Model 3; and a Auber PID. Hope to be as well-versed in putting together a good smoke, as many of you already are. Glad to be here!