[jsmithcds]

I messed around with an actual wood/charcoal smoker for a few years. After children the time allotted to the "Dedication" to the proper smoking technique has become limited. So I decided to go with the Bradley Smoker and a a Auber PID($500 or so all in). Now I can put food in the smoker and it does it all. It auto feeds the wood. Controls the preset temps within 1-2 degrees according to the inputs that I set up. It can be set to change temps after either and specific period of time or a specific internal temp has been reached. It make smoking fish a breeze. Start out with a cool smoke and the temp keeps rising to finish it. You can mix and match the types of wood you want to use in your smoke as well.

It is not the same as sitting next to the smoker with a buddy and a few bottles of Pabst but tastes just as good. And the wife does not have to write me off for the day.

This may be why my butt times are longer than red 88's. The temp swings in my box are with in a degree or two. I have never had a butt dry out on me. Thick bark on the exterior, yes sir. I would not have it any other way...... Always moist in the center. I have had some go as long as 22 hours when the box is tight full. They taste just as good as the ones that are done in 14 hours.

I need to try a good brisket some time. That one looks great.