Recent content by dan46n2

I have a Model 2 with an Auber WIFI controller.  I want to smoke some jalapeños to use in brewing beer.  Any suggestions on the temp and time?  Also any recommendations on wood type?  I don't know if it matters but I'm probably going to coarsely blend them then put them in the secondary...

Hey guys, I  have been using an Auber temp controller with my #3 smoker for a while and usually I get about 1.5-2 hours per pound.  I bought their newest WIFI model controller.  This thing is awesome for convenience.  However I was getting ready to wrap a 15 pound full packer brisket at about 7...

I smoked a large packer brisket with a mix of woods from smokin-it.  I let it rest in a cooler for 6 hours after reaching 195 degrees. I sliced it and the flat came out very good, probably one of the best I've ever had.  It was like meat candy, it was delicious. I also tried the point at that...

I have a Smokinit #3 with an auber controller. Put the packer brisket on at 5:30pm yesterday, it's 12:35pm today and it's only at 182 degrees? Smoker temp is 225.... seems like it's taking way too long?

I'm going to make some brisket and was wondering if I need to keep changing out the wood when it stops smoking or just start with 2-3 chunks and not replace it?