He's got a #1, so no "D" model. His Auber is standalone. As the owner of a #1, I would just skip the Auber control completely in the case of poultry, and just crank your analog dial to 250. An Auber is not needed with wings, chicken, turkey, etc. Does the Auber allow you to go higher than 250 in a #1? Is that the advantage? I don't know. I wouldn't go any higher than 250 with poultry anyway. I don't bother to monitor my box temp anymore, I just measure the meat temp. But if your #1 is fairly new, I can see how you might want to see what the box temp is running, until you are comfortable with it. In analog mode, your box temp will vary by + or - 30 degrees on either side. None of which is detrimental to smoking poultry. Smoke your Thanksgiving turkey with the analog dial set at 250, it's simpler, and you will have more peace of mind. You can figure the Auber thing out later, and why it wouldn't get past 225 today, maybe a programming issue. I live in Wisconsin, and I have smoked in below zero temps in the winter, and I have easily gotten the box to temp. I do not have an Auber, just the analog dial.