Auber .....I am impressed

Started by Sailor, August 16, 2010, 10:43:39 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1
User actions

Sailor

August 16, 2010, 10:43:39 AM
I have read in the forums of all of the excellent customer service from different vendors and I just wanted to add my 2 cents.  I got my OBS Friday and went online to order the Auber dual PID.  The order was placed around 4:45pm which I would think would be close to closing time.  I expected to get the Auber Wednesday or Thursday.  I was very surprised to have a knock on the door and there stands the postman with a package from Auber.  My jaw dropped to the floor.  Wow!  I order at closing time and they get the product out and I have it on Monday. 

Now I just need to learn how to use it.  I can't wait to start smoking my sausages.  Whoot


Enough ain't enough and too much is just about right.

ArnieM

#1
August 16, 2010, 10:56:12 AM
Start crankin' out the sausage and get some pics up.

Both Bradley and Auber have great customer service.
-- Arnie

Where there's smoke, there's food.

Tenpoint5

#2
August 16, 2010, 10:59:05 AM
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

classicrockgriller

#3
August 16, 2010, 11:12:41 AM
The Auber PID on a long smoke is just set and forget.

I love mine. Suyi is a Great guy to deal with.

TestRocket

#4
August 16, 2010, 11:57:35 AM
I agree...SC is great for both companies and you're going to love your PID! Congrats!

beefmann

#5
August 16, 2010, 05:40:31 PM
congrats, cant go wrong with a auber

Sailor

#6
August 16, 2010, 05:57:10 PM
I read 10.5 link and got lost on how to program the Auber.  Broke out the CD that came with it and got lost.  The darn think kept beeping at me.  Picked up the phone and called classicrockgriller and he was so helpful.  He walked me right thru the set up and who to change setting and I am on my way.  I slapped a link of sausage that I had in the fridge into the smoker and I am doing a test ramp on one link.  It worked perfect at 130, 140, 150 ramps and is now holding at 160.  Have it to shut down at IT of 152.  I am so excited to do a large batch.  Not sure if I should taste the link I am cooking as it is fresh sausage with no cure added.  I did not apply smoke as I did not want to haul the smoke to the patio and doing this in the garage.  Think there will be any problem with getting Botulism?  I had the cabinet temp up to 145 before I put the link in.


Enough ain't enough and too much is just about right.

classicrockgriller

#7
August 16, 2010, 07:15:44 PM
You may want to change your last temp set to 170 so you won't fat out before reaching 152.

But I will let some of the big sausage dogs give you the final say on that.

beefmann

#8
August 19, 2010, 03:50:27 PM
some abubers have a ramp feature that  is quite  nice
Print
Go Up Pages1
User actions