No PID? Yikes.

[Mach1]

I've had the luxury of having/using the Auber dual probe PID for all my OBS Smoking/cooking. Well now I need to start doing 50lbs of butts for a party next weekend, and I'm going to start tomorrow I plan on smoking them and transferring some of them to the oven to finish and finish some of them in the OBS. I  am now PID-less while I get some problems worked out with my Auber. So what is the best way to monitor the cabinet temp so I can make sure that they cook to fast and stay low and slow?

I know this isn't necessarily the right section for this question, but for the butts that go to the oven, I'm just going to put them on a rack in the roaster do I need to put any liquid anywhere in the oven?
And how many butts would you guys do in the OBS at once?

Thanks!!

[classicrockgriller]

About 4 butts is max in the OBS at a time.

So if each butt is 8 lbs, that 32 of your 50.

If you are going to smoke butts twice, you may

just want to split the load and do 25 lbs at a time.

If you have a maverick, you can monitor it that way.

Or run down to Home Depot and pick up a wired probe.

Won't need liquids in the roaster, the pig will make it own.

[db14]

I haven't been lucky enough to upgrade to an Auber yet, but I just use a Maverick and put one probe as close to center as I can on the bottom rack.  You can also clip it on.