Question

[Ohio1956]

Now that I have the Maverick 732 on the way I should be able to monitor what is smoking from my front yard, house etc.

My question is, what will the Auber PID do for me? I understand from the advice on here that it will keep the temp where I want it with in a couple of degrees and there is a probe for the meat.

Can I just use the one probe from the Auber for the smoker temp of the smoker and the use the maverick to monitor the meat when I am not around?

 

[SuperDave]

Auber has 2 probes.  I use one for my box temp and one for my meat.  If I have multiple pieces of meat, I introduce the Maverick.

P.S. - With the Auber, there is no reason to remote monitor.  You program it to do what you want in your absence, such as go into warming mode when it reaches the correct IT.

 

[Ohio1956]

      With the Auber, the only way to know if you have reached the temp you want is to watch the Auber?

 

[Trip]

With the Auber, the only way to know if you have reached the temp you want is to watch the Auber?

Yes, but what makes the Auber great is that it controls your smoker.  When your brisket hits 195, you can set the Auber to change the smoker temp from 225 to 140, so that it is just sitting in warming mode instead of continuing to cook the brisket.

If you want remote access to your temps that has the same functionality as the Auber, consider something like the heatermeter.

 

[shomesmoke]

Can I just use the one probe from the Auber for the smoker temp of the smoker and the use the maverick to monitor the meat when I am not around?

The answer to this is yes, you can use just the smoker probe and not the meat probe on the Auber if you want to do it that way. You would just program your Auber to cook by time instead of internal meat temp.

 

[DivotMaker]

Can I just use the one probe from the Auber for the smoker temp of the smoker and the use the maverick to monitor the meat when I am not around?

The answer to this is yes, you can use just the smoker probe and not the meat probe on the Auber if you want to do it that way. You would just program your Auber to cook by time instead of internal meat temp.

Mark is absolutely right, but I'm not sure why you would want to do that with a Auber.  The whole point of the Auber is to tightly control the temperature, and to have flexibility in the temperature profile you program.  If you're "not around," you would want to set the change step to 5° below your target temp, and have the Auber drop the box temp to 140°.  This would stop the cooking (except for the "carry over" cooking), and hold the meat at a safe temperature until you are around.  Automation at its finest!