Recent content by BBQ-Me-Up_Scotty

Correction: I have the analog Smokin-It Model 2, controlled by an external Auber PID.

My wife and I don't much care for traditional pulled pork using a Boston Butt (pork shoulder) because of what we perceive as excessive fat. So I've taken to making pulled pork from the much leaner pork loin (not tenderloin). I did this yesterday for the second time, with excellent results. It...

I smoked a 1" thick-cut 12 oz. choice-grade steak from Sam's Club for dinner this evening in my #2 analog with Auber PID controller. It turned out fantastic! Perfect level of smokiness, moist, tender and tasty. A bonus was great bark on the outside. The only preparation of the steak was to...

OK, I finally got around to my first experiment today using 98-2 ground turkey seasoned with Nesco Maple & Bacon seasoning/cure and extruded into strips on silicone mats sitting on top of three smoker racks. Used 1 chunk hicory and 1 chunk cherry totaling about 3.5 oz. Started Auber-controlled...

Thanks, Old Sarge! Yes, I can't argue with success.

Yes, I used a standard loaf pan filled with damp white sand. Since the auto-tune, the Auber has been great in holding temperature within 1-3 degrees of the set point, and I don't have a permanently mounted cabinet temperature probe at this time (planning to do it later).

This evening I smoked a pork tenderloin, and it turned out fantastic! My wife picked up a 1.2 lb. Smithfield teriyaki-flavored tenderloin at the grocery store, and I decided to treat it to some smoke in my SI #2 controlled by my Auber 1520H. I used two chunks of grape vine and one chunk of...

Having auto-tuned my Auber 1520H last weekend, I did a relatively short smoke of a pork tenderloin this evening. The outdoor temperature when I started was 95 F. and that's also the cabinet temperature shown by the Auber at the start of the cook. I had the Auber set to 250 F. It took 21 minutes...

Well, apparently I did everything right when I did the auto-tune. I did a 3-hour smoke of a tri-tip today, and the Auber held the cabinet temperature within 1 degree of the 250 degree set point -- most of time exactly on 250 degrees. This is without a permanently mounted probe 1 for the Auber --...

Maybe by now you've figured out how to use the Auber 1520H with your WSM. It seems like a bit of a kluge to me, though. I think you might be better off with a PID temperature control system designed for use with charcoal smokers. I've been using the Flame Boss Model FB500 on my 18.5" WSM for...

I got my Model #2 on August 13 and did my first cook August 16 after assembling the cart and arranging things on my covered patio so the smoker cord would reach my outdoor GFI outlet. Over the course of several more cooks after that, during which I monitored both meat and cabinet temperatures...

I'm a new #2 analog owner and have had good success with four smokes already. I used to make ground meat jerky in a Bradley P10 using a Jerky Cannon and jerky seasoning/cure kits from Nesco. I've ditched the Bradley now because of multiple component failures and fear of more failures, but it...

I wanted to test how my new #2 analog handles a short smoke in warm weather and decided to smoke a couple of tilapia fillets. Brushed on olive oil before seasoning to help rubs stick and minimize drying out. Outdoor temperature was 85 degrees. Set smoker at 225 degrees with one 1.7 oz. chunk of...

Smoked a 1.3 lb. flat iron steak. Model #2 set at 250 degrees with 2.5 oz. of hickory chunks. Steak seasoned several hours before the cook with Killer Hogs Brisket Rub and light dusting of Heath Riles Sweet Rub. Internal temperature of steak at start of cook was 40 degrees. Monitored internal...

I got my new Model #2 this week. After cart assembly and burn-in, etc., did my first smoke today -- smoked shredded pork loin. Turned out fantastic! I can already tell I'm going to like this electric smoker much more than ones I've had in the past -- Masterbuilt 30" digital, Char Broil analog...