Recent content by old sarge

Makes sense!

I think you will be fine. If it were me, I would get the 3 (which I have) for no other reason than the larger racks which is great for whole packer briskets. But it is more expensive. The wifi seems to give people hiccups so here are supplemental instructions from the Auber site...

(y) If you are getting a bright even glow on the element for a few minutes then the element is probably good. When replacing the thermostat/controller, be careful to not sharply bend or crimp the capillary tube that runs from the temp probe to the controller: it is hollow and liquid filled. Be...

Please see page 16 at this link: https://www.smokin-it.com/v/vspfiles/files/SIWIFIManual.pdf

I do fat side down; trimmed fat I lay across the top. 225 till the meat hits 190ish. Wrap and into a cooler till eating time. I use Costco prime, never separate and leave the packer whole. I start my briskets and butts around midnight then off to sleep. No worry.

Since the smoker is all stainless steel, you could try oven cleaner on the offending area and see if that helps. The 'sludge' is likely nothing more than the accumulation of smoke residue/creosote. Double check with Steve.

You might have to be the first to go this route and report back.

I have no idea what you are referring to regarding a seal. Maybe new smokers come with a protective peel off film that protects the cabinet during shipping. My smoker is old and my memory not very sharp. But I don't recall any seals or film. Just styrofoam in the smoker holding the goodies and...

With a cold smoker to start, the heating element will ramp up fast and start producing smoke and the cell structure of the meat will be wide open to absorb the smoke, which is what you desire. Aside from that, you lose smoke and heat when you open the smoker to put the meat in. If you pre-heat...

Welcome to the forum.

I haven't. I generally smoke large cuts around midnight and wrap and place in a cooler the next day when it is finished cooking. Stays hot for a couple of hours till dinner time.

You can always toss the smoked bird on a hot grill for a few minutes. Although there will not be much fat left in the skin.

Your post is above my knowledge! Thanks for the info.

The posts under Auber Tips and Tricks will be you best source of information for converting an analog SI smoker to digital. There are a lot of posts to weed through. The wifi controllers are made by AUBER.

Try searching the section Auber PID Tips and Tricks - you will find what you need. My earlier link was moved. There is a lot of posts to search through but I believe you will find your answer. May take a couple of evenings of reading. Maybe this might save time...