???
Ok, why does one question always turn into 3 or more? ;D
The responses are Great and got me digging in deeper & deeper.
If a tempature probe is decided on, then the question becomes, where do you need the tempature taken, with a probe sitting in the meat, or one inside the smoker?
On Amazon.Com they have a remote Maverick ET-73 for $ 39.99. Cheaper than the Auber is $ 149. Price doesn't always dictate the best answer tho. ::)
Or is the way to go a dual meat and smoker set up?
Anyway, I'm looking forward to the assistance.
My smoker arrived, plan to season 'er this weekend.
and yes, VENT OPEN (3/4 of the wat open), and follow directions!!! ;)
IMHO you need both the Auber and the Maverick. The Auber probe should be placed inside the smoker not touching the food or the walls of the smoker, its job is to measure the temperature inside the smoker. The probe from the Maverick goes inside the meat, its job is to measure the temperature of the inside of the meat, this will tell you when the meat is done cooking. So the Auber controls the temperature of the smoker, like the controls on an oven and the Maverick tells you when the meat is finished cooking. Hope this helps.
I agree with Pens. I've doing some jerky right now and monitoring it with my Maverick, the meat has been exposed to about 20 deg cooler temps than the Bradley says. So the jerky is taking a long time. I had ordered the Auber pid this morning before I started and sure am glad I did.