Recent content by Gary

I'm using Western Pecan BBQ Chunks, but am not sure how much to use so that I don't, for lack of a better term, "over-smoke." I'm using 2.5 ounces in a Model 1. Is that enough or would you recommend that I use more?

I am in the process of smoking a 2.93 lb Boneless Pork Loin Roast that I want to slice. I have it on at 225 and plan to take it off at 160. Is that a good plan or should I adjust things up or down? I used 3.2 ounces of Smokinelicious Cherry. That stuff is great. Started smoking at about 13...

After brining it in DivitMakers brine for 15 hours, I put a 6.9 pound Boston pork butt in my SM1 at 0630  at 225 with 1 block of SmokinLicious Cherry and went fishing . At about 1200 it was 162 and still smoking. I opened the smoker and took the block of wood out and immediately closed it back...

I am installing the by pass in my SM1 tomorrow with the hopes that I will be able to go to 350, on those few occasions that I may want to. Is that a reasonable hope?

I have just got my shipment of Somkinlischious Wood and will be smoking a couple of small pork tenderloins, about 1 to 1.5 lbs each, tomorrow. As I look at the chunks, as small as they are, I am wondering if I should pre heat My SM 1 to help get the wood smoking before I put the meat in which I...

I have the chip insert screen for my SM 1 and would like to try Premium Perfect mix Pellets from CookinPellets.Com. I have been using Peterson Pucks with ok results, but would like to try the pellets. I plan to use about 8 ounces of pellets to cook chicken breasts. Has anyone else used pellets...

Installed probe through the wall and ran auto tune for my SM1 last week. Today I smoked some spare ribs. Set Auber at 225, inside temp of box when I put meat in was 74 , the ribs were close to that and outside temperature was about 74 . Looked at it at about 1.5 hours into cook and noticed it...

I am installing permanent mount tomorrow on my model 1.. Just want to double check. Will I have it right if I place it in the middle and down just below the top rack?

I want to cook a pork butt and I have the Auber programed as follows: the Box Probe for 225 and the Meat Probe at 190. I put the meat, wood, water etc in the smoker and I am ready to go. Plug smoker into PID and turn and turn PID on. Do I then initiate the auto tuning process SET, LCK 166...

I decided to go to from the one probe to the the two probe version. I purchased an Auber WSD-1200GPH yesterday with the through the wall probe. When I ordered it they said they would send me some specific settings for the SmokinIt. Unfortunately, they don't have them for the M1, but here is what...

I have been using Peterson Pucks because of their uniform size. I went to the site to order some today and it appears that they are now only offering Alder and Cherry. Is there another similar product that will give me a uniform size and choice of woods besides the Bradley product? Don't care if...

The instructions on the SM website say to turn the SM all the way up and then turn on the controller. The instructions with Auber say "Plug the heater to the back of the controller. If the heater has a switch put it in the off position...Turn on the controller. Turn on the heating device."...

I am getting ready to use the Auber 1210  single probe with my SM1. All the instructions on the site seem to be about the two probe model. Are there any for the single probe? I sure would appreciate any guidance.