Thesneakyzebra
New member
Do I have to bypass? If I do not what will the temp variance be compared to if I did. Thanks for the info.
Temperature problems
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DivotMaker
New member
I like the idea of the Auber controlling the element, independent of the stock sensor. The only potential problem with a bypass, as Rickne just experienced, is an Auber probe failure. I think the idea of a bypass switch, like Polish Q did, is the way to go! That way, you have an option of digital or analog.
Thesneakyzebra
New member
So it sounds like I would have to pay another $200 and modify the smoker just to get it to do what it should do out of the box?
DivotMaker
New member
TheSneakyZebra said:
I disagree. Your ribs came out good, correct? The smoker performed as it should. The real question is will you be happy with the temp swings and inaccuracy of an analog controller. Many owners with "out of the box" smokers (analog) are happy with the end results, and aren't analyzing their smokers process to the extent that some do. A load of meat will definitely effect box temp because the meat is absorbing the heat. As you said, you removed the meat and it got up to 250 with no problem. That should indicate that the smoker can, indeed, reach 250. Probe placement and meat load will effect the box temp readings.
As to the question about spending extra $ to have accuracy: If you truly want box temps to be as accurate as humanly possible, you need the PID. Even with the extra money for the Auber, you will still be way cheaper than the cheapest digital Cookshack - and more accurate! We have a a CS owner on here who can attest to the swings and inaccuracy of the brand. Yet, even with the inaccuracy, he produces great Q, and has stopped over-analyzing the process.
I recommend trying another smoke, maybe a Boston butt for pulled pork, and just put in the meat probe. Set the temp to 225 and let it do its thing. I truly believe you are rushing to judgment, and another smoke will be the test. If you do, in fact, have a problem with the smoker, I know Steve will take care of you. Great guy, and he stands behind his product. If you do another smoke or two, without stressing over the box temp during the smoke, and they come out good, I hope you'll post your success. Watching internal temp of something other than ribs will tell the tale.
rickne
New member
This happens to be a subject I know a little bit about.
I would recommend a few more cooks and see how they perform. Every piece of meat behaves differently. Try a butt, a chicken, or turkey. This will give you a better idea of how your controller is behaving.
Your ribs came out good, correct? The smoker performed as it should.
True. But any pork can be cooked at 205 degrees. Actually, ribs and butts turns out best if cooked in that 200-210 degree range. So does Brisket. But that doesn't necessarily mean the smoker is performing as it should. I would recommend putting a 10-12 lb turkey in there and see if it hits 140 degrees in 4 hours (Danger Zone).
The real question is will you be happy with the temp swings and inaccuracy of an analog controller.
If I understand his issue correctly, and I think I do... It isn't temp swings. It's the max temp (or average temp) achieved in the box while the controller is set to 250 degrees.
He stated, "I am almost 2 hours into the smoke and the highest my unit has gotten is 194?!?! It is 40 degrees with almost no wind."
We are cooking in a confined space. The meat is absorbing energy. Internal box temp is important but can be misleading. This is why I say to try a few other cuts of meat before you jump to an Auber. I cook butts to 200-205 internal temp for pulling. See how long it takes you to get a 7-8lb butt (or two) up to 200 degrees. See if you can get a turkey out of the danger zone in time. That will answer your question whether your unit is "performing as it should". Cooking times are the ultimate answer. IF it takes you 24 hours to get a pork shoulder to 205 degrees, I would agree that you have a problem. If you can't get a turkey to 140 degrees in 4 hours, I would say you have a problem. Ribs are tough to tell if you have a problem. They have alot of surface area but are not dense.
Feel free to contact me if you have any questions. I know your frustration. I pm'd you my number if you would rather call me to discuss.
I would recommend a few more cooks and see how they perform. Every piece of meat behaves differently. Try a butt, a chicken, or turkey. This will give you a better idea of how your controller is behaving.
Your ribs came out good, correct? The smoker performed as it should.
True. But any pork can be cooked at 205 degrees. Actually, ribs and butts turns out best if cooked in that 200-210 degree range. So does Brisket. But that doesn't necessarily mean the smoker is performing as it should. I would recommend putting a 10-12 lb turkey in there and see if it hits 140 degrees in 4 hours (Danger Zone).
The real question is will you be happy with the temp swings and inaccuracy of an analog controller.
If I understand his issue correctly, and I think I do... It isn't temp swings. It's the max temp (or average temp) achieved in the box while the controller is set to 250 degrees.
He stated, "I am almost 2 hours into the smoke and the highest my unit has gotten is 194?!?! It is 40 degrees with almost no wind."
We are cooking in a confined space. The meat is absorbing energy. Internal box temp is important but can be misleading. This is why I say to try a few other cuts of meat before you jump to an Auber. I cook butts to 200-205 internal temp for pulling. See how long it takes you to get a 7-8lb butt (or two) up to 200 degrees. See if you can get a turkey out of the danger zone in time. That will answer your question whether your unit is "performing as it should". Cooking times are the ultimate answer. IF it takes you 24 hours to get a pork shoulder to 205 degrees, I would agree that you have a problem. If you can't get a turkey to 140 degrees in 4 hours, I would say you have a problem. Ribs are tough to tell if you have a problem. They have alot of surface area but are not dense.
Feel free to contact me if you have any questions. I know your frustration. I pm'd you my number if you would rather call me to discuss.
DivotMaker
New member
Thanks for the input, Rick! This is something you know, for sure. Thanks for the help! Great post. You have to try all options before concluding one way or the other. One cook does not make a trend.
Thesneakyzebra
New member
I guess things were just a little misleading. There is no ease with this if it cannot perform properly. I feel like people are trying to basically tell me "yeah, it doesnt do what it should but in the end if you wait longer you get something that resembles what you are looking for so be happy" I will try more cooks as I have already invested money into this thing. I do not think I should have to pay extra money to get this thing to work the way it is advertised to. I do not remember anywhere on the site saying that this unit will get up to temp so long as you have little to no food in it. If that were the case than that is what is to be expected. I have never had such problems or even stress cooking with a WSM, maybe Steve will let me return this because most of the advice I am hearing is to just deal with it.
I will try another cook with a boston butt, however, there is more mass with that than the ribs. I am afraid of how long it will take me in this unit.
I will try another cook with a boston butt, however, there is more mass with that than the ribs. I am afraid of how long it will take me in this unit.
Thesneakyzebra
New member
Rick- Does your unit only work properly with the addition of the Auber?
Thesneakyzebra
New member
Tony- I will most certainly post my results, good or bad, that is the whole point of all this. It still does not address the fact that at 250 it takes almost 6 hours to cook when on a normal smoker 230 for 4 hours produce amazing ribs. I would like to be able to use this unit properly for all my smoking needs ya know. I will try and do a butt here in the next couple weeks. I will measure temp as it is important and I can see the accuracy compared to the IT temp of the food and previous cooks. Thanks for the input.
Walt
New member
Zebra,
I agree with you. As I stated earlier, once you ensure its not an issue with your method or thermometer (and it sounds like you have double checked) there is no reason to accept it not getting up to advertised temp. It is a very simple unit & the problem can only be one of maybe 3 things, thermocouple, rheostat, or element. Wait to make judgement until you speak to Steve & see what he is willing to do to resolve the issue. I believe most have a difficult time with this because almost everyone, with the exception if Rick, have not had any issues at all, including reaching temp. However, noone bats 1000. You & Rick may have a defective unit. Look @ the satisfaction expressed almost universally on this forum. This is a great product. The headache you are experiencing is truly unfortunate.
I agree with you. As I stated earlier, once you ensure its not an issue with your method or thermometer (and it sounds like you have double checked) there is no reason to accept it not getting up to advertised temp. It is a very simple unit & the problem can only be one of maybe 3 things, thermocouple, rheostat, or element. Wait to make judgement until you speak to Steve & see what he is willing to do to resolve the issue. I believe most have a difficult time with this because almost everyone, with the exception if Rick, have not had any issues at all, including reaching temp. However, noone bats 1000. You & Rick may have a defective unit. Look @ the satisfaction expressed almost universally on this forum. This is a great product. The headache you are experiencing is truly unfortunate.
Thesneakyzebra
New member
Thanks for that Walt. I have been talking to Steve and hopefully we will get somewhere. I will give it a few more tries to see if it is a fluke or method. I keep a neurotic level of notes during my cook (My first job is in Neurophisiology and my hobbies are cosmology and astrophysics so I kind of geek out on note taking, numbers, and calculations. It is a blessing and a curse). I am shocked as to my results due to the extremely high satisfaction. However, it is not sounding like it is my unit, I am getting the feeling from others on this site that that is just the way it is and eventually the food will cook and be fine. That, however, is not what I am looking for in this. I will let you know what Steve and I come to and future cooks. The huge bummer is I am booked for the next couple of weeks so I cannot imagine when I will have the time. Again, thank you Walt for the input.
DivotMaker
New member
That's all we can ask, Mikey! I am sorry that you are currently dissatisfied, but I'm confident there's a solution out there. There are lots of us on here who have had dozens upon dozens of successful smokes. I sense your frustration in your tone, but please take our input in the spirit it is meant in; to be helpful. Walt is right about the simplicity of the units. If you have a defective unit, Steve will make it right. It wouldn't be the first time, and certainly not the last! These things are built by people, and are not perfect (nothing is).
If you read back through the 7,300+ posts on here, you will find your problem to be very rare. In those cases, Steve has either satisfied the customer, or provided a refund. Unfortunately, not everyone will have the same expectations and be satisfied in the same way. This may not be what you're needing to hear, as you've indicated that all we are advising is to "be happy." But, we (the community) is actually pulling for you! The hundreds of us,that are very satisfied, want every new owner to be happy, as well!
If you choose to give the unit a chance, and try it further, I wish you the best of luck and success. If you decide that your WSM is the best way to go, and ask for a refund, please package the unit properly for shipping. Sorry I had to mention this, but we've had some who didn't. Please let me know if I can be of further assistance. I see you're in contact with Steve, so let's see what happens!
If you read back through the 7,300+ posts on here, you will find your problem to be very rare. In those cases, Steve has either satisfied the customer, or provided a refund. Unfortunately, not everyone will have the same expectations and be satisfied in the same way. This may not be what you're needing to hear, as you've indicated that all we are advising is to "be happy." But, we (the community) is actually pulling for you! The hundreds of us,that are very satisfied, want every new owner to be happy, as well!
If you choose to give the unit a chance, and try it further, I wish you the best of luck and success. If you decide that your WSM is the best way to go, and ask for a refund, please package the unit properly for shipping. Sorry I had to mention this, but we've had some who didn't. Please let me know if I can be of further assistance. I see you're in contact with Steve, so let's see what happens!
Thesneakyzebra
New member
Thanks Tony. We will see how it goes. As far as the WSM, that is real BBQ right there 
so I do not really expect electric to be up to that kind of standard, typically it is more work working with charcoal and wood. I am praying that things will work out in the end. It is such a beautiful product, I just need to have its personality start shinning 
so I do not really expect electric to be up to that kind of standard, typically it is more work working with charcoal and wood. I am praying that things will work out in the end. It is such a beautiful product, I just need to have its personality start shinning
DivotMaker
New member
Thanks for understanding, Mikey! I am confident we can get the SI beauty shining through for you! I almost bought a WSM, years ago, as it's a great unit. I, unfortunately, am just not into all that work! :-[ Lazy Q for me, man! 8)
As for "real BBQ," I believe we have some of the finest Q out there! I have had many folks tell me that my SI Q is the "best they've ever had!" Not just talk...they proved it by the amount they ate! ;D I'm confident that, once you get yours working to your standards, your customers will love what you produce with it!! It's a transition from a traditional smoker, so give it a chance and be patient! Remember, we're all here to help! ;D
I almost bought a WSM, years ago, as it's a great unit. I, unfortunately, am just not into all that work! :-[ Lazy Q for me, man! 8) As for "real BBQ," I believe we have some of the finest Q out there! I have had many folks tell me that my SI Q is the "best they've ever had!" Not just talk...they proved it by the amount they ate! ;D I'm confident that, once you get yours working to your standards, your customers will love what you produce with it!! It's a transition from a traditional smoker, so give it a chance and be patient! Remember, we're all here to help! ;D
Paul Case Luca
New member
This will all work out in the end.
I too am a ver satisfied customer... I just happen to enjoy it more with the Auber and a toggle switch.
I too am a ver satisfied customer... I just happen to enjoy it more with the Auber and a toggle switch.
Thesneakyzebra
New member
Tony- May have spoke prematurely regarding WSM versus Electric. But based off yesterday's rib flavor and tenderness goes to the WSM hands down. I may just need to get this lady saddled and seasoned to really tell ;D
Tony do you have a #3?
Tony do you have a #3?
Thesneakyzebra
New member
Polish, without the Auber are you able to cook a full load on your #3 and it reach temp? I dont care too much about the swing, that happens, however, getting to temp and somewhat stabilizing is what I am looking for.
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