Recent content by elkins20

Today I started curing a 2.25 # of pork belly. I used Brian's(Pork Belly's) recipe. I did cut it in half using 1/2 lb. of kosher salt, 4 oz of sugar and 1 oz of insta cure #1 or pink salt. I mix this together and then added to the meat on both sides and the 4 edges patting and rubbing it into...

Hey Everyone, Just wanted to share about the Customerservice at http://www.auberins.com/ where I purchased my Auber from. A few days ago was going to do a smoke on the Little guy, programed the WSD1200GPH, had smoker ready and plugged into the back of the Auber, using an extension cord had the...

Hey Everyone, Going to take the plunge and do some brisket. The reason I am just doing the point. Prior to getting the #3 I just had the #1 and found two 14# briskets at Sams for a very good price. After getting home I realized they would not fit so I cut them into. Now That I have the #3 that...

Hey All, Found this at Webstaurant Store 50 pans at $12.99 per pack. I received them today and they are the same size as I purchased at the dollar store for $1.29 per pan. Can't go wrong at this price. Here is the site info...

Sorry did not get picture of the before as was in a hurry this morning. Had to get the ribs smoking and head to church b.4 8:00am. And did a very simple program in the Auber, that was easy part. Hard part no instructions in the manuals or on forum to start the program once entered in the Auber. ...

Hey Everyone, Found this video on trimming spare ribs into St. Louis style ribs. Looks pretty easy and straight forward. Hope you enjoy some St. Louis ribs. https://www.youtube.com/watch?v=MmJmbyaI6qA

Hi All,       I know I have seen this before on a thread here but cannot find it. And using the search brings no results. (Changing power cords between the auber and smoker) But, on my #1 the power cable is 12' or longer and the Auber has a very short cable. To reach my outlet the Auber cable...

I found this at Sam's club and looks pretty nice. I think I seen someone else using it also. http://www.samsclub.com/sams/utility-cart/prod9070084.ip?navAction= I like the fact that has 3 shelves. And I think Tony mentioned about adding plastic to the top shelf. Just cannot remember where I seen...

I am looking for #1 users with an Auber Pid WSD-1200GPH and the mounted wall sensor. I am curious as to where you mounted it. Did you mount it below the top rack. Or was it mounted an inch below the inside top of the smoker? Thanks for your help...

I found an aubar pid smoker model WSD-1200GPH, for $178.00. This is the same that Steve sells for $199. Purchased after seeing the temps. on the little guy go all over the charts when smoking the pork butt. http://www.auberins.com/index.php?main_page=index&cPath=14_28

Going to try the pork butt, pictures will come later. For the smoke will use 2.5 ounces of Oak and 3.0 ounces of cherry wood chunks. For the prep I went a little out of the norm. Used Super Dave's injection recipe, then a smear with mustard, followed by 2 rubs. First was John Henry's Wild Cherry...

A little while back Divotmaker gave me good instructions on removing the membrane. After my first smoke of ribs decided that this needs to be done. But, have searched the site for two days now and cannot find the instructions. I tried today to get the membrane off of a slab of ribs and after 30...

Just purchased 5 lbs. of one inch long almonds. I have a little advice on smoking them. But, need more info. I know will need to brine them, and am leaning towards just using salt, garlic and onion powder. Also maybe some smoked paprika. Would like to get close to Blue Diamond smoked almond...

I have a 3lb chuck roast that I am going to smoke, using some hickory and cherry wood. I will set the smoker for a temp. of 235. Will inject it with some beef broth and then mustard and a rub on both sides and edges, letting it get happy in the fridge over night. Will cook to an internal temp...

I received my BBQ gloves and the original Texas BBq rub. The gloves fit just fine and did handle some hot meat and did not feel any heat at all. The rub tastes like pure salt. Hope it is better on the meat than my finger. And for the price you think they would put it in some type of a zip lock...