VermontCharlie
New member
Yes, I suppose I could have both! Several questions about this.
Any thoughts on which of these would make the most sense, if just getting one or the other? Looks like about $70 for the Maverick, so I was thinking maybe it would be worth it to go another $100 or so for the Auber instead.
I'd miss having the remote monitoring with the Auber, but chances are I wouldn't be that far away that I can't just check in on the #2 as needed.
Do people feel that the results are much better with the Auber, to make that the more worthwhile option?
Also, I am a little confused as to how the Auber functions. Do you just set it to hold a certain smoker temp for a particular length of time..... or do you/can you set it up to hold a certain temp, until the internal probe shows the meat to hit a particular temp?
And can you program it to shut off when the target internal meat temp is reached? Or at least lower the temp to 140 or something after hitting target temp, to put it on 'hold'?
Thanks for any advice. Still new to all of this- I have a single probe digital meat thermometer now, which I am starting out with, but would like to get a dual probe unit- the question is which of the above!
Charlie
Any thoughts on which of these would make the most sense, if just getting one or the other? Looks like about $70 for the Maverick, so I was thinking maybe it would be worth it to go another $100 or so for the Auber instead.
I'd miss having the remote monitoring with the Auber, but chances are I wouldn't be that far away that I can't just check in on the #2 as needed.
Do people feel that the results are much better with the Auber, to make that the more worthwhile option?
Also, I am a little confused as to how the Auber functions. Do you just set it to hold a certain smoker temp for a particular length of time..... or do you/can you set it up to hold a certain temp, until the internal probe shows the meat to hit a particular temp?
And can you program it to shut off when the target internal meat temp is reached? Or at least lower the temp to 140 or something after hitting target temp, to put it on 'hold'?
Thanks for any advice. Still new to all of this- I have a single probe digital meat thermometer now, which I am starting out with, but would like to get a dual probe unit- the question is which of the above!
Charlie