Masterbuilt elite (6 rack) with Auber PID controller ($150) and mailbox modification. Burn pellets, chips or dust in tube or tray. Has been top notch for jerky, fish, etc. Controller keeps temps within 3-4° have had #50 summer sausage hanging.
About $500 total. My RT kinda takes a back seat to this unit.
^^^ THAT'S how it's done!
Thin blue smoke for 12 hours if you want it (assuming the mailbox has the amazn tray in it).
The 1940s FrankenFridge uses the smaller "letter" sized mailbox. Runs on same system/principle though. Easy peasy operation.
I bought the three channel Auber controller and mounted the third temp sensor in the smoldering intake tube
- so I can tell that the smoke's still being generated.
The blue line is the smoke temp changing as the amazn tray smolders around - occasionally passing just under the smoke outlet tube three times (three peaks)
An inline duct fan empties the relatively cool smoke to the outside of my unheated porch
. Ha ha.
It's got 14 bungee cords holding it all together in the back. Sorry - no pics of those.
I like to know/control what's happening on every butt.
I load the butts and literally never open the door again until the first butt needs to get the foil wrap, toil, cooler (FTC) treatment - 18 hours later. : )
Bedwetter thinks the bark is icky - calls my butts dog turd asteroids. Pretty on the mark name. : )
But they literally fall off the bone and they're super juicy. Gotta have bone in!
