I am doing my first smoke with Auber dual probe and Maverick 732 with 2nd element. I reset the P value to 140 as sugested on this forum. I am an hour into 3 racks of BB ribs and my readings are:
Maverick - 219 Oven and 106 IT
Auber - 203 Oven and 92 IT
Bradley 268
Hoping the Bradley is not correct. I have the Auber set for 225 Oven and 180 IT
What do you all think?
Make sure your temp sensors are under the ribs and at least a couple of inches away from the meat.
I have a BBQ guru so others will have to assist on tech adjustments to the Auber if that's the problem.
The meat temp could be misleading for ribs on the maverick. Their sensor seems to be farther back vs on the tip of the probe so I have trouble also on thinner pieces of meat. I was getting faulty readings on chicken yesterday even though I just verified calibration via a water test.
Sent from my iPhone
based on my experiences the pid and bradley door thermometer never matches . so your temps are close other wise so go ahead and proceed .. when you get close to 150 IT on any .. . pull and take a taste test then make a decision
Thanks Beefman, my Bradley is a digital..does the same hold true? I have the oven probes for the Auber and Maverick on the bottom of the bottom rack which is holding 2 bricks wrapped in foil to also answer STLstyle
You may want to "Auto Tune" your Auber during your next smoke.
I know I had to when I added the second element.
That is quite a wide discrepancy between the three cabinet probes. Were do you have the Maverick and Auber probes located, compared to the location of the Bradley sensor?
I have the Auber and Maverick next to each other on the bottom of the bottom tray holding the bricks..not sure where the Bradley sensor is at..after 4 hours the Auber and the Maverick are within 10 degrees of each other, both Oven and IT...Not sure about the Bradley as the smoke session is completed..
As suggested, you may want to auto tune the Auber. Also you may want to check the accuracy of the Maverick and Auber probes, with a Boiling Water Test (http://www.virtualweberbullet.com/thermotest.html). Those two should not be that far off in their readings. The high temperature of the Bradley sensor, that mystifies me.
Can you do the boiling water test with both the oven and the IT probes on the Auber and Maverick? I will do as you suggest before next smoke...Like you I dont know what to think of the high Bradley reading...the ribs do not seem to be cooking too fast so guessing the Auber is keeping the temp in the correct range..just checked and the Auber and Maverick are within 7 degrees of each other
The Auto tune has to be done during a smoke after everything
has warmed up good.
There are instructions on the recipe site.
That will put the Auber in tune with the way Your smoker smokes.
MoHuka
Do you have the bricks blocking heat to the front side of the cabinet which is forcing more heat up the backside to the bradley probe?
Quote from: SmokinSignals on February 24, 2013, 03:10:58 PM
MoHuka
Do you have the bricks blocking heat to the front side of the cabinet which is forcing more heat up the backside to the bradley probe?
That is what I was thinking. Why are you using bricks? Most people use bricks to retain heat so they can recoup temps quicker. But with the 2nd element you should not need the bricks.
Also, I have not sure how reliable meat probes in ribs are do to the lack of thickness. Don't know about others but after 5 hours I just do a toothpick tenderness test.
Quote from: MoHuka on February 24, 2013, 10:48:32 AM
Thanks Beefman, my Bradley is a digital..does the same hold true? I have the oven probes for the Auber and Maverick on the bottom of the bottom rack which is holding 2 bricks wrapped in foil to also answer STLstyle
I believe the digital temp of the bds and the door thermometer will rarely match considering the element is in the back where the heat sensor is vs. the front... and heat rises... so there will be some temp differences
Quote from: MoHuka on February 24, 2013, 01:22:13 PM
Can you do the boiling water test with both the oven and the IT probes on the Auber and Maverick? I will do as you suggest before next smoke...Like you I dont know what to think of the high Bradley reading...the ribs do not seem to be cooking too fast so guessing the Auber is keeping the temp in the correct range..just checked and the Auber and Maverick are within 7 degrees of each other
Yes; just make sure you only place the very tips of the probes in the water; that is where the sensors are. You will need to take care and prevent the wired ends from being submerged. Because the oven probe is much shorter, you need to be careful to not submerge it. Also test the probes towards the middle of the pot; away from the metal sides. The 7 degrees difference is still too large. Even the cheap digital thermometers are generally accurate to +/- 2°F.
I also use a Maverick 732 with my BDS/dual elements. What I found when I check all of my probes in both boiling water and a glass of ice water was that the Auber probes matched and the Maverick probes matched but the Maverick probes were 3F higher than the Aubers in all cases. Since the Aubers were right on 32F in the glass of ice water I choose to use them as my standard and subtract 3F from the Mavericks when reading. The Bradley heat sensor in the back wall of my smoker will read anywhere from 20F to 30F higher than my Auber and Maverick probes when I place them at the same level and at the back of the rack.
Thanks to everyone for the input. The ribs turned out good. I used the meat probes just because I had a new dual Auber and a new dual Maverick and wanted to try them out..in the end I used a toothpick to determine they were done. I also used the bricks to reduce the recovery time which was about 10 minutes after removing the ribs to boat. I agree that they might be the cause of the variations in temperature and probably not needed with 2nd element. I will post pics that show the placement. About the ribs....I marinated overnight in a marinade of ketchup, brown sugar, soy sauce, salt and Dr. Pepper.
Ribs out of the marinade and ready for the smoker
(http://i1283.photobucket.com/albums/a543/gbrand1948/DSCN2436_zps177a5b28.jpg)
Ribs in the smoker with bricks..new Auber, Maverick and Suncast house
(http://i1283.photobucket.com/albums/a543/gbrand1948/DSCN2437_zps4d93c04f.jpg)
Photobucket went down for maintenance just now so I can not post the last picure of what was left of 3 slabs of bread and a loaf of easy crusty bread..(not much)...thanks again
First of all thanks to everyone who sent me suggestions and ideas. I used the meat probes as I had a new dual Auber and dual Maverick and I wanted to try them out and in the end I used a toothpick to determine they were done. I used the bricks to reduce the recovery time which was about 10-minutes when I removed the ribs to boat. Porbably dont need them with the dual element and may have been the cause of the heat variations. I m enclosing a photo that hows their placement. About the ribs..I marinated 3-racks overnight in a mixture of ketchup, brown sugar, soy sauce, salt and Dr. Pepper. I gave them 3 hours of oak and cooked at 225 until done:
The ribs out of the marinade and ready for the smoker
(http://i1283.photobucket.com/albums/a543/gbrand1948/DSCN2436_zps177a5b28.jpg)
In the Bradley with new Auber, Maverick and Suncast home
(http://i1283.photobucket.com/albums/a543/gbrand1948/DSCN2437_zps4d93c04f.jpg)
What was left of 3 racks of ribs and a loaf of Easy Crusty Bread
(http://i1283.photobucket.com/albums/a543/gbrand1948/DSCN2438_zps8737fba7.jpg)
Thanks again to everyone..really having fun with the smoker and this forum
Noticed in your pics there was no water bowl in the tray. Maybe you had not put it in when the pic was made, yes? Otherwise, you were fortunate to not have a grease fire. Pork fat from the ribs dripping on to smoldering pucks equals FIRE!
There are a bunch of wires going in that smoker, but the ribs look fantastic.
Quote from: KyNola on February 25, 2013, 06:08:59 PM
Noticed in your pics there was no water bowl in the tray. Maybe you had not put it in when the pic was made, yes? Otherwise, you were fortunate to not have a grease fire. Pork fat from the ribs dripping on to smoldering pucks equals FIRE!
Looks like he's using a 9x13" pan :)
Sent from my iPhone 5 using Tapatalk
MoHuka,
Did you get your problem solved?
Quote from: mikecorn.1 on February 25, 2013, 06:58:21 PM
Quote from: KyNola on February 25, 2013, 06:08:59 PM
Noticed in your pics there was no water bowl in the tray. Maybe you had not put it in when the pic was made, yes? Otherwise, you were fortunate to not have a grease fire. Pork fat from the ribs dripping on to smoldering pucks equals FIRE!
Looks like he's using a 9x13" pan :)
On closer look I think you are correct Mike. Thanks for checking me on that!
Yes, you are correct I have a 9x13 pan that I kept topped off through the entire session. I have not done any smoking or testing since the ribs but will do the boiling water test and not use the bricks next time
The wires are 2 for the PID and 2 for the Maverick. Due to the exhaust I have to put them all throught the door...
Thanks again for all the help..this forum is great....
Quote from: MoHuka on February 26, 2013, 06:00:38 AM
Yes, you are correct I have a 9x13 pan that I kept topped off through the entire session. I have not done any smoking or testing since the ribs but will do the boiling water test and not use the bricks next time
The wires are 2 for the PID and 2 for the Maverick. Due to the exhaust I have to put them all throught the door...
Thanks again for all the help..this forum is great....
I find that for me, putting the wires in the
Door seal works better for me. Especially when rotating racks.
Sent from my iPhone 5 using Tapatalk
I need to try the door thing. Do you get any leakage?
The probes on the Auber are just to short. Someone has a little shelf above the SG to hold it and I like that idea.
I had to order a new cabinet sensor from Auber a couple of months ago and it looks like Suyi has put some sealant on the end of the probe now.
I fried my old one using it a sensor in the kitchen oven and when we were done somehow it got put on broil and I cooked it good.
whats all them cables for?
Quote from: NePaSmoKer on February 26, 2013, 10:02:00 AM
whats all them cables for?
that "Outlaw" ClassicRock FM station broadcasting from the Bahamas!
Quote from: Swim Dad on February 26, 2013, 09:12:13 AM
I need to try the door thing. Do you get any leakage?
The probes on the Auber are just to short. Someone has a little shelf above the SG to hold it and I like that idea.
I had to order a new cabinet sensor from Auber a couple of months ago and it looks like Suyi has put some sealant on the end of the probe now.
I fried my old one using it a sensor in the kitchen oven and when we were done somehow it got put on broil and I cooked it good.
next to nothing or nothing at all.
Sent from my iPhone 5 using Tapatalk
I did the boiling water test and came up with the following results. What do you all think?
Maverick Oven - 212
Maverick Food - 214
Auber Oven - 208
Auber Food - 212
Cooper Instant read - 212
I have the same 4 degrees oven temp difference in the test as I had when I had the ribs in
Thanks in advance for your ideas
Those look fairly good to me. I am a little surprised by the Auber oven being off that much. You might want to try it again and also with the ice water to see what you get.
If you are so inclined the Auber does have a calibration setting in the programming. Just look it up in the manual.
It may be overkill but you can find out what your barometric pressure is and plug that into an online calculator to find out what the exact boiling point of water is at that moment. IIRC lower pressure means a lower boiling point.