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

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.

Was joking with my wife. Told her when I die to bury me in it!!!

First run with the new smoker… So far all running great temp at 140 degrees now almost done!!

After a few batches hand cranking I upgraded to the LEM 30 lb electric stuffer. You can stuff a 30lb batch into 19mm casings in about 20 minutes.

Yes it’s an Auber WiFi PID and the heating element is a 1800 watt Masterbuilt replacement I found on EBay for $40.00

Thanks for the quick and accurate response. After all the research I did and followed to the tee I never saw to close all dampers for final step which would make sense. Everything I saw talked about damper settings starting off fully open for drying the partial closed for other steps but nothing about closing for final step. You nailed it! Once I did that, sticks came up to temp quickly!
I’m trying another batch tomorrow and I’m sure this last step will save me hours of time!

I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.

1800 watts which is the max wattage the Auber controller can handle.

I’m just glad I posted as I’ve never done that before and your response was very quick. Thanks again as I was pulling my hair out trying to figure out what I was doing wrong. Got it now. Excited to do another batch tomorrow . Bet they will get done in half the time.

Your Cabin in the sticks is way better!!