Recent content by old sarge

Best bet.

Below is a link to Auber; towards the bottom are some supplemental instructions which may or may not be of assistance. If necessary, contact Steve at SI for assistance. https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=702

Welcome Steve!

Welcome to the forum Steve from SE Arizona. Enjoy!

Thee have been a few posts. See this link, last post for a tip:https://www.smokinitforums.com/threads/questions-from-a-new-si-model-3-owner.9029/#post-76488

If you set it for time, say 12 hours, and 12 hours passed, it should have gone to keep warm. If there was a middle of the night electrical blip, not enough to cause resetting of clocks and such, that could be the culprit. You don't say that the outlet remained hot. Hard to tell. I would...

Stick with it. There is a learning curve.

You should be able to save and recall. Double check the instructions here and at the Auber site.

Poultry has to reach an internal temp of 165 for it to be safe. I am not sure about the 145 degree temp you mention and have never looked into smoking poultry. Beef and pork only. But here is an interesting video from one of our members you may enjoy:

Buy once cry once. You might be able to find them at a hardware or electrical or plumbing supply store

You might find what you need here: https://www.mcmaster.com/products/high-temperature-spacers/spacers-2~/

Keep in mind that 3 2 1 is a total of 6 hours and may be too long, depending on what type/size ribs you are smoking. On each smoker I have use, it took a while to dial everything in. Still, I have had some poor results from time to time. Spritzing might help during the cook.

I have done ribs on my 3, on another competing electric, a weber kettle and an offset stick burner. If the ribs are leanboth fat and meat wise, dryness happens. So I look for the larger ribs be they baby back or others. What I started doing and continue to do so is to use a rub of salt...

I truly wish I could be of help. Maybe someone with sausage making experience will chime in an also one who smokes in steps. I only smoke to internal temp or time. Ribs are time, butts, brisket and the occasional double smoked hame to temp. Pretty simple. That is really all I smoke. If you...

"Question I have, do I need to have my wife connected to get this work?" Maybe. That is up to her! Seriously, no, you do not have to have the wifi connected. You can do all settings at the controller. The link below has some additional information that may be of help. My advice would be to...