hewbie

Started by bdpoho, March 26, 2013, 09:37:25 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

bdpoho

this forms is great. Obs is 6 months old, got it at menard's  $199!!!!...Briskets and ribs have been hit and miss, got very good idea's about heat recovery here. Will modify
to 900 watt or 1000 watt when warrenty is up.  Going to go with the larger water pan next time.

Where is the best spot for my auber plug and play temp probe?

And is there an auto-tune on it...(mis-placed my cd that came with it.)

One more question, some sites say to use yellow mustard to hold rubs on the meat, not liking mustard, is it true you will not taste at all, or is there something else that work just as well?


classicrockgriller

Hi ya bdpoho and welcome to the hang out.

Below the lowest rack of food product and to the side or front is
best for the Auber.

Here is how to auto tune that darling:

http://www.susanminor.org/forums/showthread.php?672-Auber-Plug-amp-Play-PIDs-Single-Dual-Probes

Here is a link to the Recipe site. A lot of great info.

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

The yellow mustard taste will disappear as the meat is cook.


beefmann

welcome aboard

probe below the bottom rack and enjoy

ragweed

Welcome to the forum from Nebraska!

bdpoho

thanks, thats what I thuoght from reading other posts. Weather should warm up later in week here in northwest ohio.  Ribs are on sale!!!!...  Keilbasa on the smoker has turned out great!(I am polish)....way better than mom's, but don't tell her please!

GusRobin

You can also go to the Auber web site and download the manual for your PID.

http://www.auberins.com/index.php?main_page=page&id=34
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

TedEbear

Quote from: bdpoho on March 26, 2013, 09:37:25 AM
One more question, some sites say to use yellow mustard to hold rubs on the meat, not liking mustard, is it true you will not taste at all, or is there something else that work just as well?

You won't taste the mustard after it's been cooked.  However, I sometimes substitute that with molasses and then sprinkle a dry rub on it.  It gives it a nice bark on a pork butt.

Ketch22

Welcome to the forum  :)

mikecorn.1

Welcome aboard, from south Texas.


Sent from my iPhone 5 using Tapatalk
Mike

STLstyle

I know a guy that throws up at the site or smell of mustard.  Weird I know, but olive oil helps rub stick also if mustard doesn't work for you...
DBS 6 Rack
Dual 500W Element Mod
BBQ Guru DigiQ / Raptor Combo