Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.

Nice looking batch of kraut… Makes me hungry looking at it…

That really sounds yummy… wouldn’t mind seeing the steps and quantities you use in making it…

Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.

I just did a dozen pork butts in my smoker for a church function over the 4th weekend. I always leave mine rest over night. The most important part to me is to make sure you get the internal meat temp up to around 190 degrees… the connective tissue breaks down at that point and the pork pulls really easy and is super tender.

Looks really nice… What are you using for smoke generating?

rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…

Did you let it rest in the fridge for about two weeks before eating. My understanding i that if you eat it right away you will get a very bitter taste…