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Yup and yes I did use the Auber. I am doing a butt right now and it is almost at the 12hr mark, about 162 degress (meat temp). Put it on last night around 8:30pm, setup the auber and went about my business. Woke up this morning and pit temp is within 1-2 degrees of what I set the Auber to...

Sorry, first picture post. I resized them! I will do another one in a week or so. Ribs and Boston butts have come out excellent. I figured brisket would be the hardest.

It was indeed a HOF. I couldn't find a whole brisket. Since this was my first one and I was pressed for time (people coming over to watch the game) I pulled it when the meat hit 190. I stupidly didn't check for tenderness. Next time I will allow myself more time and use less rub and less...

Used big bad beef rub and holy crap was it spicy. Think I used too much. I also thought it was a little dry/tough. Can't wait to give it another shot. I did this one at about 250, so maybe a little lower next time. Dropped it on the grill around 12:30pm and around 5 I believe the temp...

No problem, already returned. Will try to track the other ones down. I forgot to take pictures which is a shame because the bark was the best I have produced to date. I will be doing ribs and a brisket later in the week so I will remember to take pics of those. Everyone said it tasted...

Well I grabbed those knocks out from HD but they don't fit in my 18.5" WSM.

awesome! I will go out to HD later and pick up a pack. Now if the stupid charcoal would just go out!!!

I will no doubt. I picked up 3 more slabs of baby backs today and a flat part of a brisket. I am ready to keep on smoking!

Just pulled it off and it looks amazing. Pulled it at 185, wrapped in HD foil, two towels and it is sitting in a cooler for a few hours. Can't wait to pull it. Will get to try my new Bear Paws.

That would be awesome, especially since they are right down the street from where I live. My butt is about ready to come off, took a little longer than I thought but it was 6.5lbs. Hope it tastes as good as it looks. I have to admit I am very impressed with my first use of the Auber.

I checked it against boiling water and it was off by 1-2 degrees so I figured I'd roll with it. I may calibrate it down the road, but 1-2 isn't much. I am also using a Maverick et-73 1 probe in the meat, and one on the top rack. I get 3-5 degree diff between the et-73 and Auber for pit temp...

Well the Auber is working perfectly. I dialed it in at 225 once I finally got my temps under control and put the boston butt on about 9:30pm last night. Dogs woke me around 6am to go out and it was still reporting 225 on the PDI. Went back to bed and at 9:30am it is still at 225. I am...

This was only my 4th cook on my WSM 18.5. I have done 2 smokes of ribs and one of a boston butt and they all came out great. No real issues controlling temps and keeping it around 225 (from the weber temp guage). The first three cooks I used water in the pan but after reading a lot on this...