Recent content by PulledPorkSandwich

Thanks @old sarge. I read through many of the Auber PID Tips and Tricks posts and I've decided not to pursue an Auber. My goal is to smoke chicken or turkey and get crispy, edible skin. I've also read through many posts in the Poultry section. Even with an Auber, folks seem to suggest that...

Sorry to resurrect an old thread (again), but my questions are exactly the same as @mt.man511. The link that @old sarge provided seems to be a dead end. I'm considering an Auber myself, primarily to get a higher box temp for poultry, and answers to these questions would be very helpful to me...

I'm generally very happy with my SI Model 2 Analog.  I've used it to smoke a variety of meats -- brisket, pork shoulder, salmon, meatloaf -- with very good results.  One meat I have not been able to get right is spare ribs.  I've tried about 6 times, following the "no peeking" Lazy-Q...

I've had a hard time achieving good results with brisket on my model 2 analog.  Until yesterday, I had aimed at a smoker temperature of 225 and a meat internal temperature of 200-203.  Each of my last three brisket cooks came out dry.  Moreover, a 12 pound brisket (after trimming all but 1/4 in...

I've done three cooks so far on my Model 2 -- spare ribs, boston butt, and meatloaf.  I'm generally quite pleased with the Model 2, but on the third cook, I couldn't get the temperature in the smoker higher than 230 when I turned the dial up as high as it would go.  I started out the smoke with...

Hello all, I decided to join the forum here after lurking for a few days and buying a new Model 2. I started smoking meat quite a few years ago initially using an offset smoker made from oil field pipe.  I enjoyed that, but grew tired of constantly fiddling with the air intake and exhaust to...