Recent content by Travis Smith

I'm thinking of just going simple - rub it with some salt, pepper, and garlic powder, and let it sit overnight in the fridge. Tomorrow morning, I'll throw it on the smoker at about 225, and let it go to around 110 degrees. From there, onto a 400 degree gas grill to crisp it up on the outside...

I want to do something for sandwiches, but I bought this 10-lb piece of meat today before I had a recipe in mind. I thought I'd find something when I got home, but what I've found is a bunch of conflicting information. Ideally, I'd like to smoke something on my WSM tomorrow. Can anyone...

Quick question - I've got a pork loin that I've been curing. I mean to get to it last weekend, but events conspired against me and I didn't get it smoked. It's still in the cure - my question: can you over-cure pork?

I did the standard recipe (from the first post of this thread), with a pork loin to make canadian bacon. It's been curing for a week, so I'm at the rinse stage. Two quick questions: 1. Should I just rinse well, and put in the fridge to dry? Or soak, and put in the fridge submerged in water...

I'm very curious about what other people in my area, and other areas are paying for brisket. So, I thought a little thread where you list the following in a response might be informative. If you remember, please list the following: Price per lb. City and State Store you purchased For...

Quick update: I contacted Auber customer service, and they passed along some helpful tips. I'm going to give them a shot this weekend, I think, and I'll pass along the info. If it works, maybe I'll write up a quick summary of "how to get started" regarding smoker setup and procedure. There...

I do get some smoke leaking out around the lid - but none from the door. Last night I dumped the hot coals in, closed the bottom vents, and flipped the Auber on. This is when it immediately shot to 350 and stayed over 300 for an extended period of time. Maybe it is the big fan - it might...

Also, if you've got any tips on how to make a used cooker tighter, I'll give it a shot. It's in good shape, so I wouldn't say I'd call it leaky.

Thanks for the input, it's genuinely appreciated. I don't really know how to gauge how "tight" the cooker is, so I'll leave that alone for now. I started the cooker with 12-15 lit briquettes, and you're right - I didn't let the temperature settle. I threw the lit briquettes in, threw the...

I've tried a few cooks with an Auber with the larger blower, and never had what I'd call a "good cook." My most recent was a butt I started about midnight last night. Started it up using Minion Method and a full ring of charcoal, set the ATC to 235, and put the meat on. Within an hour...

I put the alligator clip onto the Maverick probe, and fixed the temperature reading difference, but this things is all over the place in terms of temperature fluctuation. over a 1hr 40min period it's fluctuated from 182 to 270, and seems to bounce back and forth between 190 and 230...

Cooking some ribs with my WSM today, and it's my maiden voyage with my Auber. Fired it up using the Minion method, threw my meat on, and set to target temp of 225. Two things I'm noticing: 1. Got up to 235-240 fairly quickly, then went way back down to around 175 without me opening or...

I've been reading this forum for the past couple hours, thinking I'd jump on here and figure out what temperature controller to buy. Oops! I'm leaning towards the Auber, with the Party Q being my likely second choice. The fact that the iQue doesn't show the actual temperature kind of knocks...

I'm trying to find a recipe for a whole chicken on the WSM that would be good for burritos? I've got a few hours on Saturday/Sunday to cook, so time isn't really an issue. I think I'd like to shred the chicken, if that matters. Anyone have any killer recipes, or can you point me to something...

Just wondering, are there any "off brands" or substitutes/hacks that anyone has used?