Recent content by old sarge

Hot water and soap or try oven cleaner. I used oven cleaner on the inside of my smoker once when field mice set up home. Clean as a whistle and no damage.

Hank, smokeasaurus- good to see both of you are still with us.

My wife is the same regarding steak: Has to be medium rare bordering on well done. I have to sear a few slices in a skillet. Just not fond of medium or rare. Me? If it. is warm through, I am good. I always thought a cold beer with the steak took care of the microscopic nasties. Is my...

Welcome Vern from SE Arizona. Enjoy!

I use a whole packer prime brisket from Costco. Dry rub and smoke naked, that is no foil. I do not preheat the smoker. I wrap when it reaches my preferred temp of around 195 and hold in a cooler till serving time. Always juicy and tender.

In spite of your earlier post regarding the Auber, I would think your smoke was a success.

When you did the auto tune, did you have a dummy load simulating meat in the smoker?

If you get no help because your problem is unique, contact Steve. He might have an answer.

Glad you worked it out.

There are quite a few posts regarding bypass and permanently mounting a probe. You are going to need the search function . This link should get you started: https://www.smokinitforums.com/threads/smokin-it-temperature-contoller-bypass.1287/

That is some good eating! Congrats!!

Welcome to the forum.

I think that you are going to have some trial and error experimentation to do.

How old is the model 4? Also, are you tripping both a gfci and non-gfci breaker? Is the interior or your smoker wet with condensation? If so, leave the door open so it dries out. You can also use a multi meter look for a ground fault in the smoker. Here is a lengthy article for testing...

Congratulations on your smoked fish. Good to know it was successful.