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I got mine last summer and have used it at least a dozen times. For $120 plus shipping it was a great investment; it doesn't have a lot of bells and whistles, but it sure does a great job of holding temps.

I have the Auber ATC and I love it. Also, it is only $122 at www.auberins.com (not sure about shipping costs). My only regret is that I got the smaller fan, and I have a 22" WSM so maybe it would have been better to have gotten the bigger fan. I did invest in the Maverick remote thermo so I can...

So you have a total of 1.5 chimneys of charcoal? I would think that wouldn't be enought to go past 6 hours. I fill the charcoal ring on my 22" and light 1/2 chimney. I can get 12-14 hours out of that in cold weather. Only 1 chimney with 1/2 lit would not last nearly that long, IMO. Next smoke...

I use the Auber ATC. My experience has been that you don't want to "help" the ATC by messing with vents. Just let it figure things out; these are adaptive devices. Are you starting with a Minion burn? I load up my 22" WSM with K blue, pull 1/2 a chimney from the middle and light it, then return...

James, I guess I should have tried that. I have read that the Auber smaller CFM fan (which I have) is good up to 300* on a 22 WSM but that it didn't have the airflow to go higher than that. That's why I messed with the vents. I'll try just the Auber next time and see if it can keep the temps...

I have seen several threads on high-heat cooks using the WSM. I also have seen that the Auber ATC was not suitable for a high-heat cook, because the "standard" fan couldn't blow enough air to keep the temp above 300*. Today I did a high-temp cook using the Auber. I started with a 22" full ring...

If you over cook it, it falls apart and is dry. You must have under cooked it. As several have said, you will find a time range for whatever you are cooking, but the primary measure is that the meat is tender.

I second your comments. I bought an Auber ATC and I smoke far more often than I would have if I didn't have an ATC because I don't have time to hang around the smoker all the time. Even with something short cooking - ribs - I use the Auber and I can go run errands or whatever. I too use the MM...

You don't need a book. Check outAmazing Ribs Meathead Goldwyn has just about everything regarding BBQ and grilling on his site.

I prefer chunks but have used both (sometimes combined...I had hickory chunks and apple chips one time) and had success. When I use chips I just make sure and scatter them throughout the ring, so they burn up a little at a time, and keep the smoke going. I also use Minion as described by an...

If you really want peace of mind, get the Maverick remote thermometer. You can monitor grill and meat temps remotely, so you can just roll over in bed and check the temps.

Are you doing a Minion burn? I have a 22 WSM and start with a full ring of unlit K. I pull about 1/2 a chimney of unlit from the center, light it, and return it to the ring. I then assemble the smoker and open all vents until I get close to the target temp (usually 225). I then close the bottom...

If you overcook it tends to fall apart, so it definitely sounds undercooked. I did a full packer on Saturday-Sunday, started at grill temp of 225 at 7pm Saturday and pulled it at meat temp 185 (measured in the middle of the point) around 10am Sunday. Wrapped it in foil and stuck in the oven at...

Most recipes I've seen suggest only an hour for chicken parts, so maybe butterflied it really wouldn't have taken more than that. And yes, rinsing is a big deal. Also, make sure any other seasoning you use doesn't include salt...sometimes store-bought rubs have salt in them, and after brining...

I just run the probe wires straight to the grill/meat and put the lid on them. I haven't had any problems with air leakage or damage to the wires.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Evenness of charcoal burn is probably the one thing that keeps me from buying an ATC, but water in the pan will help even out the grate...

I have only had the 22.5 so I can't compare the two. Fuel - I have heard the 22.5 uses more fuel to maintain temps; that only makes sense when you consider the increased space to heat. However, I smoked a full packer brisket on Wednesday last week (temp held at 225 by my Auber ATC) and starting...

I pull unlit coals from the middle of my 22.5" WSM and light 1/2 chimney, then put them back in the middle when lit. I open vents and get my temp up to what I want (usually 225) then close everything and start my Auber ATC. This has really worked well for me. I have tried making a "channel" for...

There are several threads about 18.5 vs. 22.5 on this site. The general theme is that no one has felt bad about buying the big one, but several have had regrets about buying the smaller one.

Was the charcoal all lit up front, or did you use Minion method? Also, how new is your WSM? They tend to get more airtight as they get used. You also might need to take a look at the access door and make sure it is fitting tightly to the side of the WSM...sometimes the door needs to be bent a...