Recent content by Paul Case Luca

Okay it is time. I come and go from the forum considering what I've learned what I'm smoking or how much I'm traveling. It's time to take the next step. My SI3 I have mastered. Baby backs perfect. Pulled pork nailed it. Brisket on point. Woods selected and know exactly it's worth buying...

Making pulled pork... And wondering what preference folks have for rolls? I always use standard Hamburg buns. I focus so much on the brine, the rub, the sauce, the sides... But what are the best rolls/buns that folks prefer???

Anyone have? Can one use it with iPhone? Presume yes. What is the range? Only good with my home wifi... Or once connected can I leave and drive miles away and still have it update temps on my phone?

Okay here is an odd one. I was making baked beans in the smoker. I noticed black drops of "soot" like substance in the beans that cooked solid and was firm...like pealing candle wax off a birthday cake. I can only assume it was residue from the top of the unit ... Anyone else experience...

Anyone have a great chili recipe to share?

12 lb bone in pork shoulder. 12 lb packer brisket. Question: Temperature? approximate time if both in smoker at same time? I.e. From a load perspective. Is it a 24 hour smoke? Knowing I must watch IT.

Two 5 lb butts. If tied together how long? 15-20 hours? What it separate and not tied? 7.5-10 hours?

Trying 235F for first time. I cannot seem to find a post fellas that tells me how long with this temp using an Auber. Sorry if it's already out there in a thread. Steve PS ... Go Browns (ugh don't laugh) :-) PPS ... How many rack of ribs does one reckon I could do in an SI3?

Well folks... I figured out my error. I have been placing my smoker probe on the grate. Every once in a while it drops down. Well... I have gone through three probes now.  Turns out you can cook these puppies to an open circuit if they make their way too close (or on) the heater element. So...

Now I have been thinking based on the recent challenge.... I am inspired!!! We have a good sized birthday bash coming up ... About 45 people. I am thinking of doing three meats but not certain temp and time for this volume. Pork shoulder Brisket Whole chicken Am thinking to target all to...

Folks: Looking for some guidance... request you weigh in with a vote and any recommendations on your entry is apprecaited. Thanks.

Well, today we tried country ribs. Opened up the freezer last night and made the plunge. Followed the time tables others (Divot, Walt, Wik) suggested. Bottom line we are smoking them at 220F until IT of 150F. At which point drop the Auber to 150F, apply barbecue sauce, leave on rack for an hour...

Well, followed DivotMaker's recommendation to a tee and it was great! 200F until IT 128' foil and rest for 30m then reverse sear at 500F (my oven was giving it all she's got). I just need to remind myself to cut the rubs down for my young kids. Then while we were eating and cleaning up, taking...

Should you have a separate controller (e.g. Auber PID controller, etc) and wish to bypass the internal control, the modification is simple. See the attached photo - it's worth a thousand words. Basically open the back of the unit, remove one layer of insulation (very itchy insulation), remove...

How long? What temp? Smoking spares today... 225F and 5hrs no peeking... and wondering if I can just throw the sausage on for the same setup?