Try try again!

[viper125]

Well after a lot of discussion and brain searching I think I've got it figured out where I went wrong. So I'm upping the stakes so i'll bay more attention. But not to much LOL. going FROM 2 LBS - 7 LBS. Wife said she wanted some pork so i'm adding pork to this batch. 1/2 and 1/2. So I ground the meat thru twice and its back in fridge getting cold for emulsifying. Then if I can remember i'll do some more pic's.



New grinder is great. But like the rest the second is a pain and the third is even worse. LOL THis was second grind and its almost emulsified now. Still going to use the processor.

[Keymaster]

Got my fingers crossed for yah :)

[viper125]

Ok waiting for water to come to temp. Looking good so far. I decided to throw in 8 oz. cheddar cheese so hopefully the wife enjoy's it more. Got the roaster out this time and the maverick eye on it. If this don't work next time i'll use the PID. LOL Just wanted every one to see they are stuffed tight.

[mikecorn.1]

Looking good!!


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[viper125]

Thanks Key master and Mikecorn.1!
Well here they are waiting to get poached. As you can see casings if anything are over stuffed. I had two blow outs. But their the same as the other day.

[Sailor]

Look pretty tight to me.  Keep the water at 160 and stir so it is even temp.  Looking forward to seeing the finished dogs.

[viper125]

Well next time i'll use the PID on the cooker. I'm set at 300 degrees and maverick and the pen both agree its only 144 degrees. Are these roasters typically off this much? Cant see how any one would cook with good results with out a thermometer.

[Keymaster]

Mine was the same way, I used the roaster pan that came with it and had to set the contol at like 275 to get the water up to 160. I wonder if you could just not use the roaster pan and fill the heating unit up with water and it would be more accurate?

[mikecorn.1]

Are you able to use the dual probe
PID for the roaster or would you have to calibrate it for it? 


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[NePaSmoKer]

Looks good viper.

How many plates do you have with your grinder?

Sometimes its easier to grind medium then fine.

[viper125]

3 plates I have been using the finest. Its not the first grind I have problems with but the second and third. Probably one of the reasons stuffers are so slow on grinders.

[viper125]

Well my wife dont care much for cooking in this but uses it to keep foods warm. Now I know why.


You need a thermometer just to see whats going on.
Well bouncing between 158-160 so every body into the pool! Took almost two hours of moving dial a little at a time to get here. next time i use my spare PID.  If needed i'll tune it to this. Also maintained a 2 degree difference between top and bottom. Not too bad there.

[Keymaster]

I think you can get a waterproof thermometer for the Auber for like Sous vide cooking. Here is an email I got back from Suyi Liu

Would the Bradley 2 probe plug and play work for sous vide cooking
controller if I purchased different probes?

Hello Aaron,
Yes, it will work for sous vide cooking. You need to make sure the current that the cooker draws less than 12A for WSD-1203CPH or 15A for WSD-1503CPH.

You need this probe,
http://www.auberins.com/index.php?main_page=product_info&cPath=13&products_id=113
Thanks,
Suyi Liu
Auber Instruments
www.auberins.com
770-569-8420

[Sailor]

I take the roaster pan out and fill the inside with water.  I fill with water and crank it up as start my smoke.  Usually when the smoke is finished I have the water throttled down to 160.  It takes some practice.  The heating elements are in the sides of the roaster.  If you leave the pan in you are using air to conduct the heat between the pan and sides.  Taking the pan out puts water in direct contact with the sides.  Heats up a lot faster.  Trick is to get the water up to temp and then find the sweet spot on the dial to maintain the 160 degrees.  Place a mark on the dial so you know where the sweet spot is. 

If you are not going to smoke, then I would get your roaster going before you do your stuffing.  Get it up to temp then throttle it down to the sweet spot.  Water is ready when you finish the stuffing.

Once you have the water at 160 it is pretty easy to maintain that temp with just a slight turn of the control knob.

[viper125]

Believe I may try one. Thanks Keymaster. Wonder why they just dont make all of them water proof.

I think you can get a waterproof thermometer for the Auber for like Sous vide cooking. Here is an email I got back from Suyi Liu

Would the Bradley 2 probe plug and play work for sous vide cooking
controller if I purchased different probes?

Hello Aaron,
Yes, it will work for sous vide cooking. You need to make sure the current that the cooker draws less than 12A for WSD-1203CPH or 15A for WSD-1503CPH.

You need this probe,
http://www.auberins.com/index.php?main_page=product_info&cPath=13&products_id=113
Thanks,
Suyi Liu
Auber Instruments
www.auberins.com
770-569-8420