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It’s been 9 months since I smoked Salmon nuggets, so I thought it was time for more especially since I had no more to eat. So here ya go.
Brined in a Salt/Sugar mix for 4 hours. Rinsed and dried for 2 hours. smoked from 125 to 145 degrees over a 3.5 hour span.
And yes, this is Salmon which the...
deora68, unless you are into making your own controller, I would not consider anything but the AUBER. The amount of work we all put into smoking meats, deserves the best. Auber is such an easy plug n play.
I assume your smoker has legs attached? Might drill a small hole in one of the legs and run a cable through it. Wrap the cable around a porch post with a lock. Yes, a shame one has to do this but it's reality.
Many of us have learned how to eliminate the entire circuitry of the smoker by using an Auber PID controller. I attached a power cord directly to my MES40 heating element. The other end of the cord is plugged into the Auber controller. Never looked back.
Spohnat,
You can't run your recteq under 200 degrees? Since my MES is dedicated to fish, I would have a big problem if I couldn't run under 200. My average temp ran is 150.
Here’s my mailbox mod with a Auber PID controller on top. I added a few holes in the mailbox so the AMNPS has no problem staying lit. You can see that the mailbox is elevated slightly for good air flow thru the holes in the mailbox bottom.
If you have a MES40, just add a mailbox. Once established, add a AMNPS pellet grate to the mailbox. Some holes in the mailbox and it's door might be needed. Have never needed to heat the pellets for more than 5-10 minutes. So very simple.
Yup! to the 1510. What's nice about having this controller is that you can easily use it on your other electric smokers. My old big chief smoker gets Auber assistance, once in awhile.
Consider keeping your MES and connect it to an Auber PID controller. You'll never regret it. I rewired my MES40 by connecting a power cord directly to the element. This power cord plugs directly to the PID controller. And yes for keeping the mailbox.
Oh and which MES do you have? 30 or...
Don't forget room required on the left side required for accessing the briquettes. Also putting a cooler/fridge/freezer next to the smoker? inside such a tight area?
Maybe there's a reason why......
That's your opinion.
Not sure what you mean. How can the smoke be below the smoker. It is typically created inside the smoker at the bottom and is vented out the top. At least the Bradley P10 does.