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I read through this post on how to Rewire and MES for the Auber PID controller: https://www.smokingmeatforums.com/media/openedpannel-png.547735/ But it’s pictures do not match what I am finding with me MES… see attached images of what I’ve found. The one with the black post is the power cable...

Learned a new lesson with my AMZNPS last night that I thought I'd pass on to those here... Last night I was on Day 3 of a 3-day cold smoke for TN Smoked Country Sausage (recipe here: http://www.smokingmeatforums.com/t/132141/tenn-country-smoked-breakfast-sausage-1st-thread-with-q-views) in my...

BBB with High Mtn Cure and brown sugar. Cured 10 days, patted dry, coated with CBP and refrigerated over night to form pellicle. Smoked on Saturday for 10 hours. Tried some and it was good, but the center slices weren't that smoky. Rested in Fridge on Sunday. Smoked again on Monday for more...

First time using the AMNPS, so bare with me.... I dried out the pellets in the stove at 270 last night for an hour or so. This morning, I lit it with my propane torch and then fanned the flames with a heat gun. Now the darn thing won't blow out!! The more I blow, the bigger the flames. I...

Hello! My name is Matt. I'm mid-40s, married 22 years with 3 kids over the age of 18 (none married yet, all living at home). I live in Barboursville, VA, which is NE of Chartlottesville, VA - home of the Univ. of VA. I've been smoking and grilling for years. For a smoker, I use a propane Smoky...

First time poster, long time reader... I started my BBB making adventure last night (9/1/15) with 2 butts from Sam's club, each deboned and split in half. I used High Mountain BBB Cure, which comes in 3 small bags. I also added a handful of brown sugar to each of the bags as I've seen that...