It finally arrived yesterday after it bounced around the Chicago 'burbs for 5 days and then it only took 3 more days to get to central Oregon. Thanks fedex! Seasoned it last night and today finally got to smoke the 5 lb pork loin that'd been in the cure (pops) since Nov 18.
Was really happy with how it ran. The analog controller does have a 25-30* temp swing, but 1st try I set it at 200 on the dial and the swing ran from 196-226 which I thought worked out pretty well. I may or may not pick up an Auber in the future, I'll see how it goes. I snagged a Thermoworks Smoke on Cyber Monday and that worked great too. Set it for 143* and after checking to make sure I had smoke I carried on with some other very important things. In fact I was dozing in the recliner when the alarm went off. :)
The Canadian bacon came out perfect! I think I read somewhere here that sugar takes longer to permeate the meat and if so the 3 week plus cure helped there. Perfect level of sweetness all the way though and a better smoke flavor than I ever got with my propane smokers. I used cherry chunks. I'm now sold on electric smokers, that was entirely too easy!
Was really happy with how it ran. The analog controller does have a 25-30* temp swing, but 1st try I set it at 200 on the dial and the swing ran from 196-226 which I thought worked out pretty well. I may or may not pick up an Auber in the future, I'll see how it goes. I snagged a Thermoworks Smoke on Cyber Monday and that worked great too. Set it for 143* and after checking to make sure I had smoke I carried on with some other very important things. In fact I was dozing in the recliner when the alarm went off. :)
The Canadian bacon came out perfect! I think I read somewhere here that sugar takes longer to permeate the meat and if so the 3 week plus cure helped there. Perfect level of sweetness all the way though and a better smoke flavor than I ever got with my propane smokers. I used cherry chunks. I'm now sold on electric smokers, that was entirely too easy!
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