Had no problem maintaing temp, however, it did blow smoke out the intake vent when in operation. I planned to close down or close off the intake on the brisket cooks anyway.
Worked pretty darn good. I have a brisket and a butt to cook Saturday night.
Burgers were awesome, and they even had that cute little smoke ring that only ground meat can give you.
After about 7-8 minutes, the Maverick and Auber probes got within 5 degrees of each other. They weren't right next to each other so some difference was expected, but 396 and 391 was fine with me.
The Auber has done a fine job of not over shooting. Though not critical, it is neat to watch that thing "think" things out. Even when shooting up to 400 degrees.
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