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I actually managed to get a brand new Auber WSD1200gph on facebook marketplace a 40 minute drive from my house!! I am so stoked.

Thanks for the information. Thats exactly what I am worried about to be honest. Canadian customs are highway bandits. So I am correct in my understanding that Auber is the only way to go here?

Thanks man, needle in a haystack though. I have been scouring the forum for hours and haven't coke across anyone selling them.

I cannot get my hands on an Auber unfortunately. I live in Canada and they just are not available.

How is the Inkbird PID? I am running a Smokintex1460 and find that the temp swings are pretty bad. I have heard the Auber is good, but I cannot get one and its like 3x the price of the Inkbird. Nice rig btw!

Hello again folks! I am looking into getting a PID for my Smokintex 1460 to mitigate swings in temps and have more reliable cooks. I have seen a lot of people saying the Auber ws1200 is great, but I am having a lot of issues sourcing one as I am in the Great White North. Wondering if there are...

Thanks a bunch!

Thanks for the quick reply! Is it worth it for briskets, ribs and butts? I too am concerned about the swings. Was it easy to set up? I looked over the guide for the Smokin-it calibration and honestly I dont even know what I was looking at haha.

What are the benefits of this unit? I have a 1460 and I feel like my temps are way off. Smoked a 11 lb brisket at 225 for 12 hours, thermapen said it was 209, point was juicy and was soft as butter but he bottom was burnt and the flat was dryer than Nevada in August. Thinking I might need...

Hamilton!

Thanks again! I will try cap side down for sure. I've been cooking briskets/smoking meats for years but this cooker is just throwing me for a loop 🤔

Awesome. Thanks so much for your help friend!

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Ok that all makes sense. Thanks agaij for taking the time. As for inkbird, I see many different products. Is there a specific unit for this specific function or will any temp controller be sufficient?

That sounds like a nightmare. It seems like no matter where we are the municipality/county is always trying to bend us over a barrel.

Ok great. Thanks a lot. So do you think that its likely a general temp issue? Or maybe too long for the size of the brisket? The point was actually amazing but the flat was inedible.

Hey, I am in Canada and there really is nothing I have found that would suggest I cannot run it in my truck.

Thanks for taking the time to respond. The rack was set in tze middle of the box, so I would say 10-12 inches from the element. Any recommendations for a good probe thermo?

Thanks so much for your response and advice. The Smokintex is an electric box cooker, so not much in the way of fire management beyond turning the knob. The bottom of the brisket was not just a dark bark, it was burnt, crusty and dry. So you think that if my knob says 225, I am likely cooking...

Hello fellow smokers! I am new here and notice there is a lot of support. I am in the process of opening up a food truck and bought a Smokintex 1460 as space is limited. I am used to smoking in a massive Southern Pride smoker and I am struggling getting a hang of the Smokintex. I smoked a 10lb...