Smokin-It User Forum!
Auber PID Controllers => Auber PID Tips and Tricks => Topic started by: BHamel on October 06, 2013, 09:22:32 PM
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With the interest posted on the site for DIY upgrades, and the people who have tried the Auber PID, we will be offering an Auber model PID for $199 plus freight.
It comes with two probes, one for the internal temperature of the smoker and the other for the temperature of the meat.
If you get one please let us know what you think of it.
Thanks,
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Ben have you done any testing on these contollers? I am very interested I think it would be a big help if we could control the temp swings a little better. Is the smoker probe mounted or is it ran through the exhaust hole on top? I have the #3 does one unit work on all sizes of smokers?
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It should work with any model, but here is a post where a customer is using one with their Model #3. http://smokinitforums.com/index.php?topic=980.msg3993#msg3993 (http://smokinitforums.com/index.php?topic=980.msg3993#msg3993)
Enjoy,
Ben
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Mine works great. Here's what I did.
I took out the existing controller and just wired the two spade lugs together.
Drop the probes thru the hole in the top, clip the temp 01 probe to a rack or use a wood block with a hole in it. Stick the temp 02 probe in the meat.
Plug the Auber in the wall . Plug the #3 into the Auber.
It is very easy and works great.
I did a Lamb roast, sausages and chicken yesterday.
225 degrees plus or minus 2 degrees all day.
I have noticed that since the element is not on full blast during the smoke, the wood does not smoke to well. Only for the first hour.
I am trying a AMPS next time.
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Hey Tex,,Just wondering can you get the smoker to run at a higher temp with this controller???
In the 300 to 325 range??
Thanks..
PJ
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I have noticed that since the element is not on full blast during the smoke, the wood does not smoke to well. Only for the first hour.
I am trying a AMPS next time.
Thanks for the guide, Johnny. I read an article on PIDing a look-a-like competitor awhile back, and am trying to find it again. Their install required removing the back panel and installing the probe permanently. I post a link when I find it again.
You mentioned a "downside" to the PID; weaker smoke. Seems like this might be a case where chips work better than chunks?
The other question is what's a AMPS? I just recently found out what a PID is, now you're throwing a new tech term on us! ??? lol. Any info on this would be appreciated!
Edit: Found the article. It's pretty thorough, and a permanent install.
http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html
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I am trying a AMPS next time.
The other question is what's a AMPS? I just recently found out what a PID is, now you're throwing a new tech term on us! ??? lol. Any info on this would be appreciated!
Edit: Found the article. It's pretty thorough, and a permanent install.
http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html
Here you go Tony..
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
A-MAZE-N-PELLET-SMOKER
A-M-P-S
If I'm not mistaken...
PJ
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Hehe - thanks PJ! I actually knew what that is, just didn't make the connection with the acronym! I was over-thinking it, thinking it was some other type of electronic device!
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PJ
I talked to Steve and he said the box and insulation was good to 500 °. The Auber works up to 383 °F. Since the #3 has a1200-watt element, that should not be a problem.
I will say so far thing have reached IT faster than before.
DM
The back of my #3 looks just like the article. I took the back off to bypass the old controller. You can buy the parts and DYI, but i didn't want to go that route. Auber makes two options for their probes, Thru the wall mount or free hanging. I didn't want to drill holes so this was there was no changes necessary to the smoker.
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Thanks for the good info, PJ and Tex! I may go this route, some day, if I ever upgrade to a #3. For now, though, I find my #1 to be very mild in the temp swing category, and very predictable (at least for me). That may be due to the smaller internal volume; easier to control the temp (I only see about +/- 10-degree swings). It seems like most of the temp problem posts have been #3 owners, so maybe the internal volume benefits more from a PID. I'm not an engineer, but I did stay at a Holiday Inn Express last night. ;D
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Well DV
Wait till you gotta cook three full briskets ;) .
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I can only dream about 3 briskets at once, Tex! :'(
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Very interesting! As a fan of sous vide cooking I'm intrigued with the idea of using a PID controller to maintain a tight temperature window.
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Anyone use this device?(Auber PID Controller) Steve sell this for $199.00 and I see it mentioned other places just like to have some advice from someone who owns and uses one. Does it adjust the Temp and time automatically? Can it turn the unit off as well? If so then it would make my new #3 a true plug in, set temp and then wake for the great results unit. I would appreciate any input on this or any other device like this! Thanks!
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I have one on my #3 and love it.
http://smokinitforums.com/index.php?topic=1015.0
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Here's a link to the manual:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=203
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Tex
How easy is it to add the PID? Are you able to get temps above 250?
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Hey guys, I merged Greenesway's post in the Gadgets & Gizmos section into this thread. Let's reserve the gadgets section for product reviews, rather than questions (especially if there is an active thread on the topic). Thanks!
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Ed
Very easy. See my earlier post.
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I am using the PID for the first time today????? Boy are the directions complicated. I am an Electrical Engineer by trade and this thing has instructions that would make a PhD's head spin!!! I assume that you just plug the electrical plug into the back and then plug the #3 into that? That part was simple. The The EOX, COX,t ,F, Steps1-6???? I hope we got it right. Are there any short cuts and does this thing really control the heat and time just by plugging in the 3 prong plug? It tells you to crank your #3 thermostat to max and then it will do the rest? If anyone has any pointers on this unit please let me know. Thanks Again for all the help on the forum!
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Look over in Gadgets and Gizmos. My program setting are there.
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Tex was kind enough to write a nice review of the Auber - very informative! Here's the link to check out!
http://smokinitforums.com/index.php?topic=1041.0
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We used the PID today with some success. The temps were all over the place and we had to adjust a few times as this was our first attempt but we made it through. I think bi-passing the orginial thermostat like Tex did might be the answer. I may try that to see if it helps. I also may not have had the Auber programed correctly but I will try it again and I hope I will get better results. It seems no matter what I do the food still comes out great and everyone enjoys it so that is a good ending!
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If your temps were all over the place, you should bypass the controller.
It is very easy.
I did jerky today at 160-140 and had temp swings of only +-3 deg.
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I will be posting a pdf with a simplified set of instructions soon. They will be geared towards the use of the pid with a smokin-it smoker. I know the unit has an output for a smoke generator (not needed on the smokin-it), and you can use it with or without the meat thermometer. I will try to make the instructions as easy and informative as possible.
Thanks,
Ben
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Thanks Ben. I am very tempted to make the plunge on a pid.
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That'll be great, Ben! I'm seriously considering upgrading to a #3 next spring, and I think the Auber will be a must. Like I've said before, I just can't justify it for the #1 - it does a great job with temp. I guess that's just due to the small volume that has to be heated; lots more airspace to heat and cool in those big 'ol #3s!
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Ben
When you are putting the simplified instruction together can you add a section for bypassing the thermostat in order to achieve temps above 250.
step by step pictures would help as well.
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[quote author=johnnytex link=topic=1015.msg4002#msg4002 date=1381152717
I have noticed that since the element is not on full blast during the smoke, the wood does not smoke to well. Only for the first hour.
I am trying a AMPS next time.
[/quote]
johnnytex, I am seeing the lack of smoke also, have you tried the amps yet? I wonder if there will be enough air or draft for it to create smoke.
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shomesmoke
I have not tried the AMPS yet. I have found that if you use 3 or 4 small 1 oz chunks, you get a great smoke.
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Thanks tex I will try some smaller chunks I usually use 2 ounce pieces I will split them down some and give that a try.
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Do you need to set the code each time you BQ or does the PID have an onboard
battery that saves the code?
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Hey Thin - good to hear from you again!
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HEY, congrats Mr. Moderator
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It has a battery.
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Great, thank you. :)
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So that's what PID means
proportional-integral-derivative controller (PID controller)
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So that's what PID means
proportional-integral-derivative controller (PID controller)
Ha! I'm glad I wasn't the only one who didn't know that when we started this whole "PID" discussion! ;D
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Sounds better than this
Pelvic inflammatory disease (PID). :o
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Lord, yes! ???
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Johnny, I am very interested in your use of the Auber PID. I am a new #2 owner and in my first few cooks I've noticed that the temperature swings are more than I would like. When I set it to 225º, the box will go to 245º before it shuts down, then drops to as low as 210º before it starts up again. Like most experienced cooks, I am sensitive to temperature control as essential to predictable results. This is particularly true when trying to do fish at low cooking temps (170º.) I bought a #2 because I wanted the capacity for when we entertain, but often my cooking just uses one shelf. I suspect that's contributing to why I'm getting the temperature swings.
So two quick questions.
1. You said you removed the controller and joined the two spade connectors. Why did you think this was necessary if the the Auber is sensing the temperature and shutting the element on and off?
2. Have you solved the smoke issue yet (less generated smoke) and it so, how'd you do it.
I also own a medium size Big Green Egg that I use for smoking and I use a BBQ Guru DigiQ DX2 http://store.thebbqguru.com/weborderentry/DigiQ%20DX2 (http://store.thebbqguru.com/weborderentry/DigiQ%20DX2) with it to control the temperature of the pit. It was a game changer and my cooking results were much better with it than without it!
Thanks for any input!
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bocaboy
I have used the Auber many time with #3 full or ribs or just a meatloaf and I only get temperature swing of only 1 or 2º.
I did bypass the controller so I could cook at temps of over 250º. If you don't need to do that, you are OK. It was very easy.
I also have started using smaller chunks of wool. 1 oz pieces or so. Same total just, I split some of the bigger ones up.
All in all, it turns my #3 into a set and forget smoker.
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Johnny tex, do you find that your cook times are more predictable?
I believe you got the auber in the factory box as opposed to making your own as some have done. Is the unit weather resistant?
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CW
I have not had a bad smoke since I started using it. I set it to go to 130º when I reach my target IT and that just holds the meat till I'm ready.
The box itself is very well made and sealed tight. However, I don't think I would use it outside in the rain or snow.
My smoker is on my covered back porch.
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Listen to Tex he is the man thx for the help TEX
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Bocaboy:
You may not have to bypass. My experience is that you will want to. The temp probe of the SI unit is in the upper left corner if looking into the unit. I have experienced cooks where the temperature in that corner is trapped by a pocket of hotter air versus rack temp recorded by the Auber probe. In one case Auber stuck at 186 F but programmed to 225 F. Well this was because the Auber was commanding it on but with the rheostat inline from the controller, the Si was commanding the element off. So off it stayed. There may be a number of reasons for this... Using a water pan is one documented reason (although it perplexes me as to why) etc.
Now I thought i didn't need to bypass. Then one day... Ran across this issue... Luckily it was with two racks of ribs only for my family... Sure wouldn't want that happening to me on a long cook with a lot of guests coming over. :-\
I think since Auber sales are relatively new, folks are kind of coming to the conclusion that bypassing is desirable.
Ultimately I'm guessing SI team will make a convenient spot on the smoker to add a bypass on the outside ( maybe a simple cover plate that can be removed and a few jumper placements?). This as opposed to new users opening up their devices and monkeying with all the wiring and insulation. They still could keep the same warranty claims in place and all that, but seems logical next step.
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Folks, I'm really new to this smoker, but as an architect who has friends that give me smoked meat and fish I spent perhaps 6 months looking at the options. I finally bought the house with a #3 and the Auber. Now 2 weeks later with this unit I'm convinced they really work together, and I know I made the right choice. Out of the box I thought my Auber may need to be re-programmed for the #3. Nope, mine tracks perfectly even in below freezing temperature. First try with brisket and the Auber covered for me and it came out perfect. This Auber thing has a lot of capability that will take some time for me to grasp. My opinion; if you buy any smoker without this item...get your lawn chair and watch your smoker 24/7 winter and summer.