James Jacobson
TVWBB Fan
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 of unlit blue K, pulled about 1/3 of a chimney and lit it, then put it back in the center of the ring.
I put the meat on and opened all the vents. When the temp was 340 or so I closed the two vents to about 1/2. The temp started to drop, so I hooked up the Auber, set target to 335 and let it do its thing.
This actually worked well. The Auber held the temp and I foiled the brisket when it hit 160, about 3 hours. It went another 2 hours and I pulled and let it rest for 30 minutes foiled on the counter. In only 6 hours total I had a very moist, tender packer brisket, and the Auber did the work of holding the high temp.
Today I did a high-temp cook using the Auber. I started with a 22" full ring of unlit blue K, pulled about 1/3 of a chimney and lit it, then put it back in the center of the ring.
I put the meat on and opened all the vents. When the temp was 340 or so I closed the two vents to about 1/2. The temp started to drop, so I hooked up the Auber, set target to 335 and let it do its thing.
This actually worked well. The Auber held the temp and I foiled the brisket when it hit 160, about 3 hours. It went another 2 hours and I pulled and let it rest for 30 minutes foiled on the counter. In only 6 hours total I had a very moist, tender packer brisket, and the Auber did the work of holding the high temp.