Paul Case Luca
New member
If you don't bypass.... One day when you least expect it the analog and Auber will go into competition mode... And when that happens the stock controller rules.
Temperature problems
- Thread starter Thesneakyzebra
- Start date
DivotMaker
New member
TheSneakyZebra said:
Granted, there is a difference between charcoal and electric. But, the folks that eat it don't know! All they know is the taste. Sometimes, we "cooks" decide what people like before they try it!
lol! I have many smokes on a #1, and recently on a #2. I do not have a #3.
Paul Case Luca
New member
Throw a piece of charcoal in there.... It to me adds to the texture.
Just like Ben and Jerry's focus on the texture just as much as the taste. I heard either Ben or Jerry cannot taste... So he personally approves the texture. So they focus on the whole experience.
Just like Ben and Jerry's focus on the texture just as much as the taste. I heard either Ben or Jerry cannot taste... So he personally approves the texture. So they focus on the whole experience.
If it were me and I was running a catering business, I'd spring for the Auber and take it off my taxes.
It is good to know that the SI did hit 250, so that should be a good indicator that the element is good. You might want to look under the hood and see if there might be a loose connection. Just a thought. Also, did the indicator light ever go off during your smoke or did it remain on constantly?
It is good to know that the SI did hit 250, so that should be a good indicator that the element is good. You might want to look under the hood and see if there might be a loose connection. Just a thought. Also, did the indicator light ever go off during your smoke or did it remain on constantly?
Thesneakyzebra
New member
If I can guarentee that I can get it to 250 with a full unit of meat. I am talking about30-40 lbs of pork butt at 350 I would be the happiest guy around. It sounds like I have to spring for the Auber to guarantee that it will maintain that temp with that much meat. I think the problem I am experiencing has to do with the model 3, does not seem to be a issue for the other models.
NDKoze
Moderator
I am not sure it is with all model #3's either. Maybe I got lucky with mine or maybe it has to do with meat/probe placement, but I haven't experienced the getting to temp issue that you unfortunately have been having.
My first smoke was a 7.76lb Boston Butt (relatively small amount of meat considering the size of the #3) that I put in the smoker at midnight with ambient temp overnight around 0 and during the next day in the single digits. My temps ranged between 185 and 265 during the entire smoke.
A couple of days later I smoked 3 large St Louis cut rib slabs and did have to bump my dial to 240 to get what I guessed was an average of 225. I placed two slabs on the top rack and one in the middle on a rack below it. I placed my probe about 2-3 inches from the wall on the single slab shelf. I didn't document the swings, but based on my memory I am guessing they were in the 185-215 range when I had it set at 225, and 195 to 235 after I bumped the dial to 240.
I am going to give the #3 a real test this Thursday (2/27) where I will be smoking another Boston Butt (this one 7.25lbs) with projected ambient temperatures of -18 degrees overnight and a high on Friday of -7. So, this will be a big test of the insulation on the SI #3 and if it will have any affect on my max temps. I'll create a new thread for this in the #3 section.
I can understand your frustrations and it sounds like you really know your Q. Hopefully with a few more smokes you will get a better idea of if you have a problem or not.
I knew about the WSM's, but wasn't really sure how to use one. So, your accolades around this unit prompted me to watch some videos. For me, while I don't doubt that they put out some awesome flavor, having to mess with that large amount of charcoal and the hassle of monitoring it is not something I would be interested in at all. The "Lazy Q" as Tony calls it is what I was looking for.
I have always been a propane grill guy too and my brother's incessant razzing me about how much better his Weber was prompted me to buy a Weber Little Smokey to use when camping. I like the Charcoal taste, but I have put out some very flavorful meat off of my Weber propane grill as well.
I have never had a charcoal smoker (mine have always been propane/electric), but have enjoyed several meats from friend's charcoal smokers, and for me I think get a better taste of the wood accents/flavors in the Smokin-It verses the Charcoal smokers where my taste buds tell me that it is more of a combination of charcoal "and" wood taste. That's just me though, and maybe others will disagree.
I am really hoping that you get better results going forward. If not, I am sure Steve will find a way to make it right for you. It seems with your analytical background, you may end up having to get an Auber to truly be satisfied with the Smokin-It. But time will tell. We're all here to help in any way that we can.
My first smoke was a 7.76lb Boston Butt (relatively small amount of meat considering the size of the #3) that I put in the smoker at midnight with ambient temp overnight around 0 and during the next day in the single digits. My temps ranged between 185 and 265 during the entire smoke.
A couple of days later I smoked 3 large St Louis cut rib slabs and did have to bump my dial to 240 to get what I guessed was an average of 225. I placed two slabs on the top rack and one in the middle on a rack below it. I placed my probe about 2-3 inches from the wall on the single slab shelf. I didn't document the swings, but based on my memory I am guessing they were in the 185-215 range when I had it set at 225, and 195 to 235 after I bumped the dial to 240.
I am going to give the #3 a real test this Thursday (2/27) where I will be smoking another Boston Butt (this one 7.25lbs) with projected ambient temperatures of -18 degrees overnight and a high on Friday of -7. So, this will be a big test of the insulation on the SI #3 and if it will have any affect on my max temps. I'll create a new thread for this in the #3 section.
I can understand your frustrations and it sounds like you really know your Q. Hopefully with a few more smokes you will get a better idea of if you have a problem or not.
I knew about the WSM's, but wasn't really sure how to use one. So, your accolades around this unit prompted me to watch some videos. For me, while I don't doubt that they put out some awesome flavor, having to mess with that large amount of charcoal and the hassle of monitoring it is not something I would be interested in at all. The "Lazy Q" as Tony calls it is what I was looking for.
I have always been a propane grill guy too and my brother's incessant razzing me about how much better his Weber was prompted me to buy a Weber Little Smokey to use when camping. I like the Charcoal taste, but I have put out some very flavorful meat off of my Weber propane grill as well.
I have never had a charcoal smoker (mine have always been propane/electric), but have enjoyed several meats from friend's charcoal smokers, and for me I think get a better taste of the wood accents/flavors in the Smokin-It verses the Charcoal smokers where my taste buds tell me that it is more of a combination of charcoal "and" wood taste. That's just me though, and maybe others will disagree.
I am really hoping that you get better results going forward. If not, I am sure Steve will find a way to make it right for you. It seems with your analytical background, you may end up having to get an Auber to truly be satisfied with the Smokin-It. But time will tell. We're all here to help in any way that we can.
Thesneakyzebra
New member
Thanks Gregg. I think a Auber is a must, especially if I want to do sausages and fish properly. I have been smoking for years and I will say, if you add coal to the electric the flavor is pretty spot on. Being in the industry for awhile I can tell a difference but most cant. It is still good but slightly different. I never have to tend to my wsm once it gets going, that is the nice thing about it. Although overnight cooks are a different story which is why electric is very nice. Also, varying the temperature is not nearly as easy with the wsm as electric. They all have their pro's and cons. I am hoping to get a couple of more smokes in to really test it before deciding between returning or Auber. I am glad that you have not had stress with your unit, that is what I was hoping for with mine but no so much the case. I will let yall know here shortly. I may just do a chicken as a quick test run.
NDKoze
Moderator
I haven't tried the charcoal chunk in the SI yet, but I think I will try it on Thursday. I have some Hickory flavored Charcoal in the garage that I have been using with the Little Smokey. Will be interesting to see if I can tell the difference. I am not sure that I am the connoisseur that you are. So we'll see if I can tell or not.
Good luck with your chicken!
BTW, I think you are right that the Auber would have a larger benefit with the low smoking requirements of sausage and fish. With lower temp smokes, I think you'll do better with chips instead of chunks too.
I think I see an Auber and a James Dryer in my future prior to next year's deer jerky.
Good luck with your chicken!
BTW, I think you are right that the Auber would have a larger benefit with the low smoking requirements of sausage and fish. With lower temp smokes, I think you'll do better with chips instead of chunks too.
I think I see an Auber and a James Dryer in my future prior to next year's deer jerky.
Thesneakyzebra
New member
I am assuming you will need about 3 coals in the SI to actually impart a flavor difference, you also may get a slight smoke ring out of it with the coals. I would reccomend splitting each one in half for better distribution.
rickne
New member
I only use one kingsford briquette along with my wood chunks. But I'm pretty picky about the amount of smoke flavor. I don't like to taste the smoke flavor after I'm done eating. I go lighter than most on the smoke. I also smoke alot with Oak and Apple. Hickory is just a bit stout for me... especially those dowels. Those things are potent.
I do not get a smoke ring with one briquette. 2-3 might give you a small ring.
I do not get a smoke ring with one briquette. 2-3 might give you a small ring.
Thesneakyzebra
New member
It has been a few days a few e-mails and no response from Steve. I am waiting to hear back from him before I fork over another $200 dollars to get my unit to get to temp.. I am sure he is busy and I am a little impatient 
Anyways, I am doing a chicken tonight set at 250, its only about 4.2 pounds so it should be done around 3.5 hours maybe 4 with temperature swings. I am assuming that I will have better temps since the mass is less with the chicken so that will be a little nice. I will start a new thread on this cook.
It is bringing in my most simplest brine of a cup kosher salt, a cup of dark brown sugar, and a gallon of water for about 20 hours. I will use 3.5 oz of cherry wood and smoke on the middle rack.
Anyways, I am doing a chicken tonight set at 250, its only about 4.2 pounds so it should be done around 3.5 hours maybe 4 with temperature swings. I am assuming that I will have better temps since the mass is less with the chicken so that will be a little nice. I will start a new thread on this cook.
It is bringing in my most simplest brine of a cup kosher salt, a cup of dark brown sugar, and a gallon of water for about 20 hours. I will use 3.5 oz of cherry wood and smoke on the middle rack.
NDKoze
Moderator
I am looking forward to trying a chicken or two in my Smokin-It. Chicken is one of my favorite things to smoke and I typically use the exact same brine that you referenced along with a little seasoning before putting in the smoker. Keep it Simple (KISS).
Regarding getting a hold of Steve, you could try calling. The number as listed on the SI website is 260-417-9951.
Let us know what you guys come up with.
Regarding getting a hold of Steve, you could try calling. The number as listed on the SI website is 260-417-9951.
Let us know what you guys come up with.
Thesneakyzebra
New member
Got a response from Steve. He really did not have much to say in regards to a full #3 getting to temp. I think it is because of the reasons I listed before. I ordered the PID and he assured me that if doing the PID and a bypass did not produce expected results then I could return everything. I would be super bummed if I had to do that but I am crossing my fingers.
DivotMaker
New member
Mikey, glad to hear you got this resolved. If the PID with a bypass doesn't work, nothing will. I'm 100% confident that will be a setup you'll be happy with. But, just like many of the recommendations you received about probe placement (which I don't believe you tried yet), you have to place the Auber box temp probe appropriately to get accurate results. After all, it will be controlling the box temp based on what it reads. I suggest spending some quality time over on the Auber Tips & Tricks forum as homework!
Thesneakyzebra
New member
The best place for probe temp is where your meat will be so you can cook at a temperature you want. With these units the probe is too close to the heat source and shuts off sooner than what would be considered efficient. But that is the world of analog hence all the swings, it does not account for heat absorption of the meat. With normal smokers you can just open the vents more to increase the temp, on this you can only go so far so you are kinda limited. This is where the PID will be king. On the chicken I am smoking now I have the probe different then with the ribs. In total I have tried 5 different placements to get a good feel of whats going on. I am a little bummed about the extra money and the modification to the unit but soon that will be all past me and I can smoke away.
As a side note. I eventually would like to do a side by side comparison between a WSM and the SI and having some blind taste testers. Should be fun and interesting. What I am most excited about using the PID is I can really focus on fish and sausage
As a side note. I eventually would like to do a side by side comparison between a WSM and the SI and having some blind taste testers. Should be fun and interesting. What I am most excited about using the PID is I can really focus on fish and sausage
benjammn
New member
I think that there maybe something to do with what Tony talked about with the thermometer in the units being attached to the side with no buffer rings. Plus my thoughts are the maybe the thermometer probe or the rheostat might be out of tolerance and that could be causing the low temps. Not sure at this point.
Thesneakyzebra
New member
I hear ya Ben! the discrepancies in temp is easily explained by the laws of thermodynamics. Heat transfer occurs by higher heat to lower heat, which from the element to the meat. The first law of thermodynamics relates changes in internal energy to heat added to a system and the work done by a system. From this we go straight to the second law thermodynamics, but now we are just getting too crazy The real downside is compensating for these effects, and the PID is our compensation. If I had done more research I probably would have come to these conclusions sooner rather than later.
Have you gotten around to your PID, I think I saw somewhere on here that you were making your own? That sounds like a lot of fun. If I had the time I probably would do that but I gotta get this thing running up to 250 with 40 pounds of pork butt stat
I am going to do another run with 2 chickens this weekend. I am going to place the probe as close to the SI probe and do calculations from there. I will just add a rack to hold the probe in close proximity.
The real downside is compensating for these effects, and the PID is our compensation. If I had done more research I probably would have come to these conclusions sooner rather than later. Have you gotten around to your PID, I think I saw somewhere on here that you were making your own? That sounds like a lot of fun. If I had the time I probably would do that but I gotta get this thing running up to 250 with 40 pounds of pork butt stat
I am going to do another run with 2 chickens this weekend. I am going to place the probe as close to the SI probe and do calculations from there. I will just add a rack to hold the probe in close proximity.
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