Temperture Map

[jpittssr]

Has anyone developed a map of the temperatures from top shelf to bottom shelf?
I'm sure it varies from one smoker to another.
I ran test on my Lang stick burner and made a chart so I would have a pretty good idea of the temp of the shelf area I was using. I have the model #2 and just ordered the Auber with the wall mounted probe.
After i get it installed I want to check the temp on all shelves with the auber set for about 225. It would be my guess that the bottom (near the element) runs hotter than the top?

 

[DivotMaker]

Sorry Ed, way too "in the weeds" for me, and totally unnecessary (imo).  Once you put the fixed probe and the Auber in place, you will have a smoker that is infinitely more accurate than ANY stick burner you've ever seen, or used - from top to bottom.  So, just relax and smoke some good Q!  No need to micro-analyze these smokers...just have a cold one (or 3) and let it do its thing!  Remember - - - Lazy Q!! 8)

 

[Walt]

More info is never a bad thing.  If that is your thing, map it out and float it to everyone.  I wouldn't expect anything extremely enlightning to emerge but none of us really know until someone does it.  Experimentation is 3/4 of what we do.  Good luck & let us know how it turns out.

 

[NDKoze]

I agree that a temp map would be interesting to see just for curiosity sake.

 

[Pork Belly]

If it makes you happy to take temps and make charts, have fun. I lean towards not creating extra work, it interferes with relaxing.

 

[DivotMaker]

Looking at this again, I hope no one misconstrued my comments as negative.  I think anyone that wants to explore their smoker, to the ultimate levels of detail, is absolutely entitled to do so!  I was just giving my perspective on it, from a user who loves to keep it simple (as I believe the majority of users do).  All I know, from lots of smokes, is it works great, no matter how I load it.  I just think knowing if one shelf, or front to back of the shelf, is 3° hotter or colder, is irrelevant to good Q.  This is not rocket science, and a few degrees really don't amount to anything.  Just use common sense - it's more stable at the top, and hotter near the smoke box.

Great thing about these smokers is they're good for techies, who want every detail, and folks who don't care how it works, just that it makes great Q!

 

[DiggingDogFarm]

I've done a lot of work with multiple thermometer probes in the smoker and yes, there are temperature differences.
Because of differing configurations and techniques the information isn't universally applicable.
I recommend setting up some of your own experiments.

 

[DiggingDogFarm]

This is not rocket science, and a few degrees really don't amount to anything.

Ain't that the truth!!!!
That's why a PID is unnecessary and expensive overkill in most BBQing situations.

8)

 

[DivotMaker]

This is not rocket science, and a few degrees really don't amount to anything.

Ain't that the truth!!!!
That's why a PID is expensive overkill in most BBQing situations.

8)

Martin, I agree with your statement, to a certain degree.  Having used both the analog controller, and the PID, I favor the PID quite a bit.  The point I was making is that a few degrees difference in zonal temperature, within the smoker, really doesn't matter, as well as a few degrees on internal temp of the meat.  With that said, I believe the biggest advantage of the PID setup is consistency.  While the stock controller has no problem "averaging" to the correct temp, it's nice to know that I can maintain a constant set temp.  If I smoke at 225, I feel reassured that I'm getting 225 - constantly - with the PID. 

So, consistency is just one part of why I really like the PID.  The other is flexibility.  I have the ability to program 6 distinct steps, triggered by time or internal temp, which allows me to automate the smoking process. 

While I totally agree that the PID is NOT "required" in most smoking situations, I find it to be a very valuable tool to consistency.  I like the analogy of our old rotary-dial land line phones, compared to our smart cell phones of today.  Yes, the old analog phone allowed us to complete successful conversations everyday, but the clarity and capability of today's phones takes the process to a new level.  This, to me, is what the PID does; it takes a great smoker to the level of a phenomenal smoker.
 

 

[DiggingDogFarm]

It depends on what your smoking, temperature differences in the smoker can make a HUGE difference when smoking sausages and the like.

I have several PIDs (6 I think) and I've spent hundreds of hours messing with PIDS and smokers.

Some folks get all freaked out over smoker air temperature fluctuating a bit (dry bulb temperature)..the actual temperature of concern is almost always the wet-bulb temperature....that's the actual cooking temperature...that's the ~temperature of the surface of moist meat in the smoker and it won't tend to fluctuate to the same degree that dry bulb temperature (air temperature) does and most importantly, a bit of air temp fluctuation has very little effect on the rate at which heat moves to the center of the meat because it evens and averages out...so some folks are getting all worked up over nothing.

PIDs are great and PIDs have their place  but they're usually overkill in the context of BBQ temperature control....SUPER accurate temp control just isn't necessary with BBQ, it can be considered nice, yes, but it's not usually necessary......the other features of sophisticated PIDs (PROGRAMMABLE STEPS, ETC.) are of the most interest in BBQ, IMHO.


~Martin

 

[DivotMaker]

Sounds like we're in agreement, Martin!  You always bring such a great insight to these topics - thanks!

 

[mnsmoker]

I think the PID with permanent probe turned my smoker into a whole different animal, digital always trumps analog in any application, couldn't imagine going back to the stock setup.

 

[DivotMaker]

I think the PID with permanent probe turned my smoker into a whole different animal, digital always trumps analog in any application, couldn't imagine going back to the stock setup.

Couldn't agree more!  Got my hands on the new 1200GPH (4th gen)...I'll be doing a review on it this weekend.  Some really nice improvements!

 

[Paul Case Luca]

Agreed. Analog with fixed probe is the way to go.

 

[tbcop-is-smokin]

Hey Tony,
Where would a fellow find the new 1200GPH (4th gen)??
Does this one have the permanent probe???
Thanks Tony
Too many Tony's.....

 

[DivotMaker]

Hey Tony,
Where would a fellow find the new 1200GPH (4th gen)??
Does this one have the permanent probe???
Thanks Tony
Too many Tony's.....

Steve is carrying them now, or you can order directly from www.auberins.com.  You have the option, at ordering, of shipping with the removable probe or the wall-mount.  Also, the 1200 is good for the #1 and 2, but you need the 1500GPH for the #3 or 4 (due to wattage).

 

[jpittssr]

I think the PID with permanent probe turned my smoker into a whole different animal, digital always trumps analog in any application, couldn't imagine going back to the stock setup.

Couldn't agree more!  Got my hands on the new 1200GPH (4th gen)...I'll be doing a review on it this weekend.  Some really nice improvements!

Looking forward to your review.
I am playing with mine today and find that saving and recalling programs is very easy.
And the temperature map is kinda boring if you are using any shelf from the middle up because the temperature is the same on all shelves that have a simulated load.

 

[Walt]

Good to know.