johnnytex
Member
Tony asked me to write a little report on using the Auber PID in my #3 so here goes.
I had a MES 30 for years and finally decided to get something bigger. Searched the web and decided on my #3. I have had it for about 3 months and must say that is the best, easiest and most well built smoker you could ever want. After breaking it in and using it a few times, I finally got a Maverick ET-732 thermometer. When I had the temp set to 225 deg, the temp inside the box went from 210 deg to 243 deg. That does average out to 225 deg but needed better control to do jerky and others. Went to the web and decided on the Auber WSD-1503CPH. This is the same unit that Smokin-It is selling.
Here is there web page include pictures and the manuals:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=203
It was very easy to install and I did not want to modify the unit. You could just turn the temp knob up all the way and it works fine up to 250 deg.
I wanted to get temps higher the 250 deg so I bypassed the controller.
I took the back off and there are two spade lugs on the temp controller. I just wired them together and taped it up.
There are two probes, one is smoker temp and the other is meat temp. I just dropped 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 and that is it. 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, higher temps should not be a problem.
There is a picture with Auber under the smoker on my cart. The included cables are 6 feet long so location is not a problem:
Then you program the unit:
From their manual:
The initial program setting for the controller is listed in
Table 1. This program will control the temperature of the cabinet at 225 °F for 2 hours.
Then, change the temperature to 225 °F. It will stay at 225 °F until internal temperature of
the meat reaches 195 °F. Then, the controller will drop the temperature to 130 °F for 30
hours, waiting for you to pick up the food. If you set C03=0 and t03=0, when meats’ internal
temperature reaches 195 °F, the controller will shut off the heater, flashing END on both
windows, and turn on the beeping alarm to notify you that cooking is finished.
Table 1. Initial program setting
Step # Temp (F) Step # F or t Step # value
C01 225 E01 t t01 2.0
C02 225 E02 F F02 195
C03 130 E03 t t03 30.0
C04 0 E04 t t04 0.0
C05 0 E05 t t05 0.0
C06 0 E06 t t06 0.0
You can do up to six different steps. This setting is what I use on my briskets and it works great. After the meat hits 195, it turns the unit into a warming oven.
What the Auber does is turn the element on full up to the target temp then it turns the element on and off at very quick interval like one second on one second off.
There is a picture of a 11 pound brisket with the two probes inserted. One for the Maverick and one for the Auber.
I then put a blank rack above the meat and clip the two probes to it.
This 11 pound brisket took 12 hours to reach 195 deg. With the brisket inside, the unit run 225 deg plus or minus 2 deg.
Here’s some links to other setups:
Here’s link to a temp graph in a #3:
http://www.smokingmeatforums.com/t/97559/smokin-it-smoker/640#post_1074069
This is for a more permanent Smoking Tex but it and the #3 looks the same:
http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html
The only con I have found so far is that since the element is not on full blast after reaching temps, I had to use smaller pieces of wood in the smoke box. Any pieces over 3 ounces did burn well.
What I usually do now is load the #3 up before I go to bed and let it run all night and I wake up to great Q.
It makes my #3 a true plug in, set temp and then wake for the great results unit.
I had a MES 30 for years and finally decided to get something bigger. Searched the web and decided on my #3. I have had it for about 3 months and must say that is the best, easiest and most well built smoker you could ever want. After breaking it in and using it a few times, I finally got a Maverick ET-732 thermometer. When I had the temp set to 225 deg, the temp inside the box went from 210 deg to 243 deg. That does average out to 225 deg but needed better control to do jerky and others. Went to the web and decided on the Auber WSD-1503CPH. This is the same unit that Smokin-It is selling.
Here is there web page include pictures and the manuals:
http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=203
It was very easy to install and I did not want to modify the unit. You could just turn the temp knob up all the way and it works fine up to 250 deg.
I wanted to get temps higher the 250 deg so I bypassed the controller.
I took the back off and there are two spade lugs on the temp controller. I just wired them together and taped it up.
There are two probes, one is smoker temp and the other is meat temp. I just dropped 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 and that is it. 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, higher temps should not be a problem.
There is a picture with Auber under the smoker on my cart. The included cables are 6 feet long so location is not a problem:
Then you program the unit:
From their manual:
The initial program setting for the controller is listed in
Table 1. This program will control the temperature of the cabinet at 225 °F for 2 hours.
Then, change the temperature to 225 °F. It will stay at 225 °F until internal temperature of
the meat reaches 195 °F. Then, the controller will drop the temperature to 130 °F for 30
hours, waiting for you to pick up the food. If you set C03=0 and t03=0, when meats’ internal
temperature reaches 195 °F, the controller will shut off the heater, flashing END on both
windows, and turn on the beeping alarm to notify you that cooking is finished.
Table 1. Initial program setting
Step # Temp (F) Step # F or t Step # value
C01 225 E01 t t01 2.0
C02 225 E02 F F02 195
C03 130 E03 t t03 30.0
C04 0 E04 t t04 0.0
C05 0 E05 t t05 0.0
C06 0 E06 t t06 0.0
You can do up to six different steps. This setting is what I use on my briskets and it works great. After the meat hits 195, it turns the unit into a warming oven.
What the Auber does is turn the element on full up to the target temp then it turns the element on and off at very quick interval like one second on one second off.
There is a picture of a 11 pound brisket with the two probes inserted. One for the Maverick and one for the Auber.
I then put a blank rack above the meat and clip the two probes to it.
This 11 pound brisket took 12 hours to reach 195 deg. With the brisket inside, the unit run 225 deg plus or minus 2 deg.
Here’s some links to other setups:
Here’s link to a temp graph in a #3:
http://www.smokingmeatforums.com/t/97559/smokin-it-smoker/640#post_1074069
This is for a more permanent Smoking Tex but it and the #3 looks the same:
http://therockbottom.net/BBQ/SmokinTexMod/smokintexmod.html
The only con I have found so far is that since the element is not on full blast after reaching temps, I had to use smaller pieces of wood in the smoke box. Any pieces over 3 ounces did burn well.
What I usually do now is load the #3 up before I go to bed and let it run all night and I wake up to great Q.
It makes my #3 a true plug in, set temp and then wake for the great results unit.
). I just ordered one for my Model #2 based on your review, and am planning on bypassing the controller as well by taping the two spade lugs together. I just talked to Steve (what a great guy) and he stated that I should be fine on the Model #2 as well. Heck, if I can get my smoker to 300-350 for some of my cooks, I will be elated.
