Hi rbc, (by the way, a first name and town in your signature line is welcomed, so we know who you are).
If you are running a stock SI with the Auber, you always set the smoker dial to 250. By setting it at 225, you throttled the Auber controller, so there was no way it could reach the set temp.
Probe placement is a little tricky, with the drop-in probe, and certainly can effect the reading the Auber gets. The best way to control the outcome is to find a place to clip the probe where it is up high, but not touching the sides, and run an autotune with it in that location. Then, always try to put it in that location during cooking. The key is consistency. The wall-mount probe totally eliminates this variable, and that's all I use.
Here's a few basic Auber programs that you can set in your recipe saves:
B1: Brisket profile
C01 225 E01 F F01 195
C02 140 E02 t t02 4.0
C03-C08: All zeroes, with time as the trigger.
This will bring the brisket to 195, smoking at 225. When the internal temp triggers step 2, it will drop the box temp to 140 to hold it.
B2: Low and Slow Sirloin Tip Roast or Prime Rib
C01 205 E01 F F01 130
C02-C08 All zeroes, with time as the trigger
This will slowly smoke a sirloin tip roast, or prime rib, until it hits medium-rare. Remove meat, rest, and reverse-sear in a hot oven or grill to finish the outside and make a crust.
C1: Whole chicken profile:
C01 275 E01 F F01 165
C02-C08 All zeroes, with time as the trigger
This will smoke a whole chicken, or turkey, to an internal temp of 165. Remove the bird when IT is reached.
C2: Poultry 2
Leave this the same as C1, and let the user change it. I, personally, never use a different setting for poultry - C1 is my "go to." Many try to smoke to a higher temp, like 350, to get a "crispy" skin, but the bird is done before the smokers reach that temp. You could include C2 as:
C01 350 E01 F F01 165
C02-C08 All zeroes, with time as the trigger
F1 and F2: Fish I don't smoke fish, so maybe someone else has an idea on this? Sorry - just not in my repertoire.
P1: Pork butt for Pulled Pork:
C01 235 E01 F F01 195
C02 140 E02 t t02 4.0
C02-C08 All zeroes, with time as the trigger
Similar to the brisket profile. Will smoke until 195 internal temp, then hold.
P2: "No Peek" Ribs!
C01 235 E01 t t01 6.5
C02-C08 All zeroes, with time as the trigger
Ribs take 5-6 hours, and must be checked for doneness. These are one of the few "time-based" cooks in the SI, so no programming needed; just a constant set temp. Use a water pan, on the floor of the smoker, and don't open the door until at least 4.5 hours into the smoke. No foil needed; just moist, tender ribs, every time!
