Recent content by Limey

Looking at the Auber catalogue I came across the following for the WSD 1500 GPH ( the model most of us have i think); "This new model, WSD-1500GPH, replaces the previous WSD-1503CPH. The “G” series controller made several important improvements and enhancements over the “C” series controller. 1)...

Today I smoked ten pounds of upstate NY cheddar using apple wood and an external smoke generator. The IT of the cheese was 34 going in and 54 coming out after three hours of smoke. Ambient was around 85. Cheese is now vacuum packed and mellowing in the fridge.

Has anyone experience with smoking cod loins? I have a few packets in my freezer right now and am wondering how to handle them.

Does anyone have any recommendations on vacuum sealer bags, particularly where to get the best pricing on high quality bags. I've found the pricing and the quality to be all over the place. Also does anyone reuse their bags and if so how do you clean them? Thanks.

Has anyone with an Auber experimented with a drip pan in the box? In pre-Auber days it seems that large internal drip pans seemed to be correlated with lower than dialled in box temperatures and with large temperature swings. This has been variously attributed to; 1. The drip pan, possibly...

Can someone please remind me why we always start our instructions with a time instruction? I can see this if you want to do a temperature ramp up to prevent a belch, but why do it otherwise. There was a comment somewhere that addressed this but I cannot find it. Thanks.

Cold smoking in the Florida Keys is a real challenge. Highs in the day(during the winter) run 80+ with lows at night around 70. Even with cold plates, ice bottles and Pork Belly's door opening techniques it is impossible, for me at least, to smoke cheese successfully. I finally broke down and...

At 9-15am yesterday I put a 6.5lb Boston butt in my #3 at 225. It was intended for dinner last night. At 10pm it was stalled at 168. I reduced the temperature to 215 and went to bed. At 7am this morning IT was at 180. Temperature was increased back to 225 and IT finally hit 195 at 11-15am- a...

Does anyone have any experience with the Tappeque wifi enabled thermometer? It may be overkill(it is) but with four probes and unlimited range it certainly seems like a cool gadget.

There have been a huge number of posts on whether/how to bypass the controller and the safety issues that may be involved. What if the controller was simply redesigned to go up to 350 degrees. Would this not solve every ones' issues or am I missing something?

Last night I smoked an 8.5lb chicken in my #3 using similar techniques to oven cooking and it produced a fantastic result. The chicken was dry brined(external and internal salt and pepper rub) and the following rub applied; 1 tablespoon each of cumin, chili,curry, ground black pepper, brown...

Does anyone know the maximum safe temperature that the Model 3 can be taken up to. On other posts I have seen 350 degrees and also 500 degrees. The gleam in my eye is to bake bread in it!

Well my #3 arrived late this afternoon and I have been unpacking it in bright sunshine and 80 degrees. I'm amazed at the build quality of these units and also the lengths that Steve goes to with the packaging. The unit, Auber, extra shelves, cold plate and the freebies(cover, chip screen, rib...

I just purchased the Kindle edition of "Smoking Meat: The Essential Guide for Real BBQ" by Jeff Phillips" and found the time and temperature tables unreadable(much too small) in the Kindle format. Even cranking the size up to the maximum and using a magnifying glass didn't help! Has anyone had...