A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke. 
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.
Makes my PK100 smoker look tiny!!!
Whole venison tenderloin injected with Pa’s Black Bull smoked with hickory in Pk-100
Whole beef blackstrap. Injected with Pa’s Blackbull smoked at 225 degrees to internal temp of 142 degrees. Turned out perfect medium rare with great hickory smoke taste. Could cut it with a fork.
Tried something different
Spinach Feta Cheese Brats. Fried some up left over after stuffing. They are pretty tasty.
Retired small town Police Chief (30 years) Also own and operate Security business installing security cameras, access control and alarm systems. I had to take early retirement due to medical issues. Now enjoy the forums and making all types of snack sticks, sausage, brats and anything else I can put into a smoker. I just recently finished converting a large commercial refrigerator into a smoker.
My PK-100 and Masterbuilt smokers in my garage with venting to stove exhaust hood piped outside.
I modified both units to use the Auber WIFI programmable stepped controller. Auber unit can be programmed to store programs with up to 7 steps. Each step can be set to either time or temperature. Simply pick the program, hit start and it tells you when its finished. All you need to do is add the sawdust and manually control the dampers.
Just finished my large smoker using retired commercial refrigerator. Added an Auber PID controller, smoke Chief smoke generator, Internal convection fan and 1800 electric element in bottom. Ran a test cycle yesterday heats up quickly, holds heat great , good air flow and even heat throughout. Time to load it up to run a few batches of snack sticks. If I figured correctly should be able to hang 75 lbs at once.
1 Wick-ed Smoking towel
Wick-edly Wet Smoking Towel
Wick-it Smoker Towel
Tried something different
Spinach Feta Cheese Brats. Fried some up left over after stuffing. They are pretty tasty.
I’m making snack sticks and usually like them mild so I use the regular garlic summer sausage mix however I want a bit more garlic flavor. Does anyone have an idea how much extra granulated garlic I would add to a 25 lb batch?
Whole beef blackstrap. Injected with Pa’s Blackbull smoked at 225 degrees to internal temp of 142 degrees. Turned out perfect medium rare with great hickory smoke taste. Could cut it with a fork.
That looks pretty fancy. Can’t wait to see the final build.
This is the heating element I used. I also use a pellet smoke generator off the side of the unit which is controlled by the AuberWifi controller.
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I built this unit from an old commercial refrigerator. Used an 1800 watt masterbuilt electric element I found on eBay connected to the AuberWifi controller. I live in northern Wisconsin unit easily keeps heat up to temp and I can do 50 lb batches at a time. Also I added a fan in the top of the unit. Entire unit runs on single 20 amp circuit with no issues.
A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke. Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.
