Exited to be using the Auber PID with DBS.

[itchybeard]

Hi All.
Well I did it !!! After reading lots of posts I decided to purchase the Auber Dual Probe PID. Only took 6 days to get here as well brilliant.
I have connected it up to the D6R as stated in the instructions and set it to a temp for a trial run and wow what a difference in control.

Now that prompts some questions, Probably some silly ones lol.

Now the PID is in control am I right in presuming that on the digital smoke generator only the smoke control is used?

Do you guys use the step control or mainly just set the temperature and time settings?

I have read the instructions about setting up the step sequence and it does seem a little baffling, probably me
being a bit dumb   :-[ Are there any easier instructions around?

I am going to have a go at some pulled pork when I get to grips with the PID. The cuts of meat are different over here but I've got
a shoulder of pork (Bone out) which I will use.Will that be OK?

I appologise for so many questions but I am so eager  ;).


I must say that this forum and the Guys & Gals on it are awesome I would have not been able to achieve what I have done so far with the  Bradley.


Thanks.

[classicrockgriller]

Congrats on the Auber!

With the PID in control, you are correct in all the Digital does is be in control of the smoke gen.

I use two steps:

1st for pre-heat and bringing the cold food up to temp.

2nd for the cooking phase.

Haweyesmokes did a good explaination of the procedures and they posted it in the recipe site.

Any meat is good to smoke.

I set mine for temp and time.

[itchybeard]

Thanks classirockgriller.
I am getting a bit more understanding about the controls and settings. Its quite a complex controller. I mean that in a good sense being able to set either
temp or time priorities and programmable steps.
I am still unsure how you actually access the pre programmed  Kummok's salmon recipe. I understand how it works but don't know how to get it. This would be good
for my large trout fillets.

If there was a Dummy's Guide For Smoking I would be first in the que  ;D

Cheers.

[leftcoast smoker]

I am still unsure how you actually access the pre programmed  Kummok's salmon recipe. I understand how it works but don't know how to get it. This would be good
for my large trout fillets.

If there was a Dummy's Guide For Smoking I would be first in the que  ;D

Cheers.

There is not a menu per-say that allows you to access kummoks recipe settings it is preset when it leaves the factory so if you took it out of the box plugged it in and turned it on it would be set for kummoks settings, but once you change it to whatever you prefer it only defaults to last settings, hope this makes sense

[itchybeard]

There is not a menu per-say that allows you to access kummoks recipe settings it is preset when it leaves the factory so if you took it out of the box plugged it in and turned it on it would be set for kummoks settings, but once you change it to whatever you prefer it only defaults to last settings, hope this makes sense

Thanks Leftcoast Smoker that makes sense now.

Cheers.

[classicrockgriller]

There is not a menu per-say that allows you to access kummoks recipe settings it is preset when it leaves the factory so if you took it out of the box plugged it in and turned it on it would be set for kummoks settings, but once you change it to whatever you prefer it only defaults to last settings, hope this makes sense

Thanks Leftcoast Smoker that makes sense now.

Cheers.

It just takes a bit of playing with it and then .... Boom, it all makes sense.

[itchybeard]

There is not a menu per-say that allows you to access kummoks recipe settings it is preset when it leaves the factory so if you took it out of the box plugged it in and turned it on it would be set for kummoks settings, but once you change it to whatever you prefer it only defaults to last settings, hope this makes sense

I think I have got the hang of the programming up to 6 steps now, one point if I just wanted one temperature for a set amount of time eg; 220 f for 6hours would I set :

CO1 220  t 6
CO2  blank
CO3  blank
CO4  blank
CO5  blank
CO6  blank



I suppose I am asking are one step temperature and time settings set with CO1? Also after you have programmed it and scrolled back to the temperature settings is this when it starts running?


Am I right in asuming that Kummocks salmon temperature settings are for  the cabinet (probe 1) if so would you not use the other probe or just leave it hanging in the cabinet?


I am loving this more and more now.

Thanks.

[classicrockgriller]

In order for the food temp NOT to come in to play All steps

have to be set for Time wheter they are used or not.

If you want to use just one step for your PRE-heat and cook then you have it right.

But rest of the setting have to be set to time not temp.

then the probe could sit anywhere.

the time starts when you set it.

[itchybeard]

In order for the food temp NOT to come in to play All steps

have to be set for Time wheter they are used or not.

If you want to use just one step for your PRE-heat and cook then you have it right.

But rest of the setting have to be set to time not temp.

then the probe could sit anywhere.

the time starts when you set it.

Thanks classicrockgriller its all coming together now. I gave it a trial run tonight ( no food in Bradley) just to see if all is OK and yep looks good so now its on to the
real deal. have got 4 large Trout out of the freezer and am starting of the process tomorrow for smoking Monday. The first trout I did were ok but I smoked them way to long and also
Oven was a tad to hot. Still nice to eat though.

I will use kummocks recipe with a 2.5 hr maple smoke. Here we go...........

Thanks again.

[HawkeyeSmokes]

Looks like Sonny has you up and running with your PID.

Your going to love it smoking those fish!

[classicrockgriller]

I learned from Hawkeyesmokes! ;D

[itchybeard]

Looks like Sonny has you up and running with your PID.

Your going to love it smoking those fish!

I sure will and I will let you know how I get on. I must have bought a ton of meat in the last week as well ready to smoke lol. So expect a lot more questions  :)
Oh and by the way I could not resist buying the Maverick ET-73. Still waiting for that to arrive.
told the wife it was a must buy when smoking fish  ;)

Cheers.

[centflasmoker]

Once you get use to it... You will Love it...

[itchybeard]

It just takes a bit of playing with it and then .... Boom, it all makes sense.

Thanks again classicrockgriller Your statement was exactly right I've got the hang of it now. I cooked some trout on a 4 step program the other day and
they turned out great.

I was still a bit unsure how the finished trout texture should be without overcooking it so the last step was: CO 175 f 140
with the IT probe in a thick end of a fillet. It took the guess work out for me and now Im getting a feel for the right texture and colour.

Thanks again all for your great help.

Cheers.

[ExpatCanadian]

The cuts of meat are different over here

Hey itchy...  where's "over here"?  If you're in Europe I've got some good reference material to help match up what the 'mericans are talking about vs. what things are called over here....  can make it easier to explain it to your butcher  :)