Contributor | P | I | D | SI Model | Air Temp | Meat/Lbs | Start/End | ByPassed | Notes |
Valid Range | 0-600 | 0-900 | 0-300 | ||||||
Preset | 70 | 600 | 150 | ||||||
Wik | 75 | 715 | 89 | #3 | 1F | 2 Ribs | Start | No | Water Pan |
Wik | 75 | 715 | 89 | #3 | -17F | 7.5lb Prime Rib | Start | No | Water Pan - same results as before |
Wik | 112 | 0 | 125 | #3 | -17F | 7.5lb Prime Rib | Mid 60 IT | No | '' lid open to cool to 160 before AT |
Wik | 61 | 739 | 92 | #3 | -20F | (2) 6.5 Butts | Mid 150 IT | No | Water Pan |
Polish Q | 89 | 909 | 113 | #3 | 33F | ? | ? | ? | |
Polish Q | 46 | 708 | 96 | #3 | 30F | ? | ? | Yes | Range Vent Added |
rajones19 | 81 | 487 | 185 | #2 | 80F | Pan O'Sand | ? | No |
I'm now bypassed as of today Wik. !!!
Would auto tuning be a seasonal thing?
How was your program set, Dave?Not sure I understand the question. CO1, CO2 & CO3 were per the Smokin-It instructions. And like Msmith, the Auber temp readings never reflected the autotune program. But after the AT was complete, it seems to perform as directed under regular use.
How was your program set, Dave?Not sure I understand the question. CO1, CO2 & CO3 were per the Smokin-It instructions. And like Msmith, the Auber temp readings never reflected the autotune program. But after the AT was complete, it seems to perform as directed under regular use.
Tested the Bypassed setup yesterday with a brined chicken. Started flashing AT as soon as I started it up. I let it go for a couple hours until done (again) Same PID readings. Manually turned it off useing the 166 code after complete. Expected it would revert back without having to manually do it. Was trying to cook @ 325 but only got to 290 before the meat hit 165 because of the AT delay hovering around 140 from the recommended program. Best chicken yet, skin was easily edible but not completely crispy. Meat was very moist. I'll get it crispy next time. I think i, now, have the tools to accomplish this.
My 1st autotune was with bricks & I finished with the exact same PID numbers. I didn't expect that.
Are we still pursuing this effort to collect data? If so then we need lots more participants and probably a standard testing protocol as previously suggested.
Autotune numbers from last night.I ran a second auto tune on my #4 this morning and it varied a bit from my first auto tune. Numbers from this morning.
SI 4
Outside temp 55
P-42
I-914
D-228
Redid the test for comparison. Same set up. I gues I'm gonna have to try again in the morning
P=76. ,
I= 11.....very strange number??
D=252
First test P=76, I=600, D=357
D=357, from what noticed in this group this D=357 seems high??
Contributor | P | I | D | SI Model | Air Temp | Meat/Lbs | Start/End | ByPassed | Notes |
Valid Range | 1-999 | 0-999 | 0-999 | ||||||
Preset | 70 | 600 | 150 | ||||||
FunkedOut | 106 | 999 | 734 | #3 | 90F | empty | Start | Yes | set temp = 100F; auto-tune = 5.5 hours; no wood |
FunkedOut | 80 | 765 | 191 | #3 | 90F | empty | Start | Yes | set temp = 200F; auto-tune = 1.5 hours; no wood |
FunkedOut | 72 | 510 | 127 | #3 | 90F | empty | Start | Yes | set temp = 300F; auto-tune = 1.5 hours; no wood |
FunkedOut | 57 | 441 | 110 | #3 | 90F | empty | Start | Yes | set temp = 400F; auto-tune = 1.4 hours; no wood |
Contributor | P | I | D | SI Model | Air Temp | Meat/Lbs | Start/End | ByPassed | Notes |
Valid Range | 1-999 | 0-999 | 0-999 | ||||||
Preset | 70 | 600 | 150 | ||||||
FunkedOut | 49 | 407 | 101 | #3 | 83F | empty | Start | Yes | set temp = 400F; auto-tune = 1.4 hours; no wood |
FunkedOut | 45 | 389 | 97 | #3 | 83F | empty | Start | Yes | set temp = 400F; starting temp = 400F; auto-tune = 1.4 hours; no wood |
Although in some earlier posts he indicated that 500 degrees was OK.
I'd love to know the truth, not the safe margin for warranty claim value, and not the head buried in the sand value.
Really, the stainless will hold up fine and so will the element and wiring. It's the insulation rating that we need to worry about; at least for me, having removed the original controller.
I've modified my SI3 and plan to keep it for a long time.
I don't plan to cook above 250*F often, but like to run the temp up to 400*F for a good crisp/bark/sear/burn for a short while at times.
I never was under the impression that these products came with a warranty anyway.
As far as getting to 400F, the #3 gets there in 40 minutes from being completely cold. It's good to go. 8)
At any rate, 350*F is plenty high enough for a smoker. Plenty high.
Thanks again.
Installed the probe and by passed the switch yesterday. Auto tuned today with a large brick and a can of water. Set the program, it didn't follow it, and it ranged from the high 120s to the high 170s.
the final #s
P= 80
I= 600
D= 303
I will be testing it out tomorrow on a few racks of ribs.
divot you don't think the heat of the wood burning adds to the heat?
divot you don't think the heat of the wood burning adds to the heat?
Hi Dave,It sounds like you are plugging the probe into the wrong port. The left window is the box temp (Probe 1) on the back of the Auber. The right window or Probe 2 port is the meat temp probe.
It has been running for approx 1 hrs on the program. The display keeps showing;
At 144-148 on the right and -H- on the left.
The maverick temp gauge shows 162....
Does that seem right?
Best regards
Mick
Hi Dave,
I think I have discovered I'm dyslexic!
Left side window was flashing with temp (numbers)
Right side showed the -H-
Just the one probe.
Sorry mate, just cant seem to get it right!!
Thanx so much for the feedback.
Best regards
Mick