First Smoke Just some opinions

[big kahuna]

Did my first smoke. Did some turkey breasts, then decided to throw some store bought sausages in.
I have a dual probe PID but couldn't wait to try out the smoker, so I didn't install it.
It is set up in my garage with a range vent hood over it venting outside through a window
The weather is in the fifties with constant rain.
I used a digital meat probe as well as another one hanging between the breasts.
The door thermometer and the one hanging both read the same.
The OBS right out of the box was very easy to set up.
The OBS was very easy to set the temp right out of the box and maintained the temp with very little hassle.
I can see the PID will come in very handy on long smokes.
I found that the less I messed with it during smokes the better.
After using other water smokers and electric smokers, I don't know how you could beat this one. I guess a 750 watt heater would be nice, but on just two breasts it recovered temp just fine.
The people here on the forum are more than willing to help.
All in all, I'm very impressed

[KevinG]

Good to hear your enjoying Big K!

[classicrockgriller]

Nice observation on the smoker.

[FLBentRider]

Congrats on your first smoke, of many I assume!

[big kahuna]

Did cheese yesterday, the temps ouside were in the upper 40's. Ran just the smoke generator and had to put a puck in the door to keep the temps right. Stayed at 79. The cheese will "mellow" for at least two weeks.
Doing two 8 LBS pork butts today. Let them sit out 1 hour. OBS set at 235. After 1 hour, cabin temp is 225.
Using the Auber today, but I did set it to leave the smoke generator on, for the extra heat. It's almost 50
outside and very windy, although the OBS is in the garage.
4 hours of hickory, then a pan of broth below to catch the good stuff.