Recent content by dsskid

I have an analog #1 from a few years ago, and am using a ThermoWorks smoke 2 probe unit  to monitor temp of smoker and food.  Lately, I'm reading up on how the Auber PIDs (1200) keeps the temp fluctuations to a minimum.  My questions are:  [list type=decimal] Is there an advantage to...

Looking for an Auber for a #1

Made some tasty ribs wIth some potatoes.  Came out excellent.

I've been using my smoker since last fall, but not during winter because we had a constant accumulation of snow.  Before each smoke, I line the bottom with aluminum foil, and after every smoke, I'd remove the racks and side rack holders and wash them. A few weeks back, I tried my first cheese...

I have the #1, and the cold plate.  Looking to do my first cheese smoke, but I have a lot of questions, so thanks for your patience. [list type=decimal] So I put the cold plate on the rack closest to the chip box correct?  Which side up, if it matters? On top of the cold plate, I fill an...

What a winter.  All this snow without any melting in the northeast this winter had me putting my smoker in hibernation.  This week the snow has finally melted enough to wheel it out of the shed and set it up on the patio.  Thinking about what to smoke this weekend.  Wife has been bugging me to...

I'm having a tough time understanding the theory behind rexting freshing smoked meat. Why would you want your meat to cool, isn't it best to eat it hot?  I hate cold/cool meat. Any extra juices coming from the meat during cutting , meat is mopped up after placing it on your fork, prior to...

Made some ribs today.  Good bark, but a little dry on outer ribs.  Smoked at 225 for 5 hrs.  Next time I'll try foil method for last 45 mins.

Looking to smike a 2.5-3 lb pork tenderloin for slicing this weekend.  I spotted smokeasaurus' receipe that sounded tasty, he recommended 155 IT and other recommend 145 IT.  As the tenderloin I'm smoking is very lean, I'm more apt to go with the 145 and searing it aferwards if need be. My...

Should I be periodically adding wood during a smoke, or is it best to just put wood in at the start and keep the door shut?

Basically, just getting started.  I was given a charcoal Smoker from my daughter as a gift.  Nothing fanct, just a very low end from Lowe's, not very well made at all, ie tin doors and latch, no top vent, not insulated, etc... , but I didn't want to not use it, as my daugher bought it with her...

Hi, I just placed my order for the little guy this morning.  My previous experience is limited to a cheap charcoal bullet smoker (ribs, sausage, chicken).  The biggest problem I had was keeping the temperature consistant.  The little guy should solve that. Looking forward to smoking trying my...