Steve and Ben were nice enough to let me try an Auber PID on the prototype unit, as a means of verifying the box function, while they work on the new controller. Yesterday, I bypassed the stock digital controller (very easy). As you can see from the photo, the black and white power wires are on 2 terminals, and the wire from the other side of the element has its own. I jumped the black power wire to the other side of the element wire to complete the circuit. I did this with a short #12 jumper cable with blade connectors, then shrink taped it.
I performed an autotune on the Auber. I placed 3 bricks on the top shelf, with the probe in between them, and placed the tip of the meat probe in a pan of water on the shelf below. Not sure if this was a good method, but here's the autotune results:
P=57 I=5 D=125
Today, I'm trying it out with 2 5lb pork loins that I brined last night. 2.9 oz of Fruitawood hickory. I'm using the following program:
C01 160
E01 t
F01 .5 (temp to 160 for 1/2 hour to allow a slow ramp-up of temp for the wood)
C02 220
E02 f
F02 140 (220 degrees until meat is at 140 IT)
C03 240
E03 f
F03 150 (240 degrees until meat is at 150 IT)
C04 135
E04 t
F04 7.0 (135 to hold for a bit while I get the grill ready)
I placed the meat probe in the larger 1/2 of the loin, and the Maverick probe in the other loin.
The Auber reached the first step of 160 in 21 minutes, so the wood got to "rest" for 9 minutes before the element kicked back on. No combustion or belch!
Once the Auber went to step 2, it hit 220 @ 1:05 into the cook.
Initial impressions:
1. The Auber is easy to set, once you grasp the 3 settings for each step.
2. Temp is being held +/- 2 degrees, but mostly +/- 1 degree.
3. The Maverick temp in the second loin is reading about 8-10 degrees higher than the meat probe from the Auber. This may be due to this being a little smaller than the Auber loin. I'll keep an eye on this...
More to follow!
