mpedrummer
New member
Hello all - my wife and I make bacon, and we're in the process of switching from an at-home just for friends setup to a renting kitchen space setup.
One of our new challenges - the Health Department wants us smoking indoors under a vent hood. We cannot do a permanent install, because of space restrictions set by the owner of the kitchen, and the Fire Marshall is very frowny about the idea of repeated hookup/teardown cycles for a natural gas hookup. Boom, electric smoker is the remaining option
I talked with Steve today about the interior dimensions of the 4D. It looks like I'd be able to get two rows of 4, possibly two rows of 5 bellies hanging from the top of the unit. This is 80-110lbs of meat, depending on the piggie. Poking around the forums here a bit, it seems like there's some concern about the interior temps not reaching targets quickly with larger loads. Is that a real problem, or just something that's popped up a few times?
How many programming points are there for a recipe? Can I have it sit at 150 for an hour, then 175 for two, then 225, etc? Or is the Auber more of a single point target temp system?
I've never used electric smokers before - what do I need to be asking here?
Thanks!
One of our new challenges - the Health Department wants us smoking indoors under a vent hood. We cannot do a permanent install, because of space restrictions set by the owner of the kitchen, and the Fire Marshall is very frowny about the idea of repeated hookup/teardown cycles for a natural gas hookup. Boom, electric smoker is the remaining option
I talked with Steve today about the interior dimensions of the 4D. It looks like I'd be able to get two rows of 4, possibly two rows of 5 bellies hanging from the top of the unit. This is 80-110lbs of meat, depending on the piggie. Poking around the forums here a bit, it seems like there's some concern about the interior temps not reaching targets quickly with larger loads. Is that a real problem, or just something that's popped up a few times?
How many programming points are there for a recipe? Can I have it sit at 150 for an hour, then 175 for two, then 225, etc? Or is the Auber more of a single point target temp system?
I've never used electric smokers before - what do I need to be asking here?
Thanks!