Recent content by Brad R

I have had nothing but great results with my Auber unit. I bought it this year for competitive BBQ for a slightly used 22 WSM. I use a clay saucer and keep the top vent open 100% and run at 250F. We typically cook the brisket in the 22, then we sometimes do the ribs in it while the brisket is...

A buddy and I are competing with WSM’s and we added a 22 to our stable at our second comp and I bought an Auber with the 10CFM fan for keeping temps. We had rain all night long and it kept great control with the lump charcoal. (Brisket came in 3rd). We used the same set-up with Kingsford, no...

I love my Mini, I have been using mine for about 2 months now, and I want to put a low profile grommet for thermocouple wires. Anyone got a great solution? I think the tarp style grommet would be best so cooking grates don’t hang up on it, any examples you guys want to share? Brad

Wayne, Nice Looking Ribs. No Foil? Looks very good. How did you put them in the 18.5"? I have been using a cheap Rib rack and I have yet to get an even color like you show in the picture. Did you use the Maverick for both meat temp and the smoker temp? I think that is going to be my next...

Christian, Do you have this design in a CAD format you would be willing to share? Please let me know, I'd like to make a set of these for my SJG. bratelygt@gmail.com Brad

Brank's BBQ is a family owned, Texas style restaurant that I highly recommend to anyone. My favorites there are the chicken and the ribs. The menu is fairly small, but the quality is good. Don’t be in a hurry during the busy hours, be ready to wait, but it is worth the wait. They have a mild...