Yep, WSM and Auber will do that. Ain't it great?Saturday, I smoked beef ribs for about 7 hours, and that's when I tested the Auber at 260* to ensure I knew how to use it, and wanted to use it on the all night port butt. I'm telling you, this WSM is making me lazy.
LOL!! Absolutely Andrew! I'm getting too old to be constantly messing with a stick burner. A WSM and an Auber...what a way to go. Produce perfect meat, and get all the credit. Plus, I'm not near as tired as I used to be after a cook.
"I have been making fires and tending pits for 30 damn years.... I have earned this Auber system!"
rb
I think I've earned it too! I've been a barbecue purist long enough...time to take it easy, but still get all the credit from family and visitors about the meat. They never understood all the work I put in before...and now, they don't know how easy it is. The combination of the WSM and the Auber actually allow me to go to sleep during a cook and not worry. I've never been able to do that in my life...and I'm old! Plus, do you realize how much whiskey it takes to stay up all night tending a pit? And, all those questions you have to ask yourself, about the right time to stop drinking whiskey and start drinking coffee. It's just a struggle...