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Think you're link got lost. I believe I found what you're referencing. Was a good read - I'll give that process a go once I get through my other initial troubleshooting steps!
PID Steps
I have an AW-1520H so it is 15A.
I'll give those settings a shot and adjust where I'm putting my Auber probe and see how that effects things after my other tests just to make sure the smoker itself is functioning properly. I did make a new exhaust dead center in the top and my top probe always...
Alright... I still feel like either I'm doing something wrong or something is wrong with my system. Maybe I'm just dumb. Also wondering if I need to just break out into my own thread? I'm starting to feel like I'm clogging this up with troubleshooting, but maybe it'll help others down the road...
This makes a lot more sense. Thanks for the clarification.
I have a lot more exploration to do than I thought haha! (I just read through the PID setting topic again as well) I was thinking about just putting the temp probe on a middle rack, but I didn't even think about your point about it...
I was going to ask how in the world you're getting accurate temps where the food is if your probe is right above the element. But the wood sheet kind of answered that, I guess. That's actually what my problem was - my probe was on the bottom rack, but by my meat was in the middle and ~50f less...
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About 3 hours in I noticed the meat had stalled around 105. Thought that was odd. I turned the smoker up to 250. Another hour, not much progress.
At the moment, I don't have a true multi-probe setup. I have both air and food for the auber and my chef alarm (that can only be used one at a...
Forgot I got a new phone so my auber wasn't showing up in the app. Did a factory reset cause I'm an idiot and had to reconfigure it lol. Oh well. Almost 2 hours into the first cook and it's going smooth. Just trying some country style pork ribs for an easy test.
One more random question... what's the highest temp these things can run at? I did replace the thermal safety switch with a ~350° one, but I'm not sure if these were actually made to run up to that temp or anything close.
I also don't know if there is a prescribed way to add a top exhaust, but I 'sealed' the foam insulation with a layer of high heat silicone and put foil duct tape over that. I wasn't sure if I had to do any of it, but figured it couldn't hurt.
I haven't had a chance to fire it up yet... right after I finished we had some people over and I grilled a bunch of burgers/brats. Have to eat that up before I make anything else.
The parts I needed weren't supposed to be here until the 27th so it wasn't in any of my weekend plans haha.
I did...
I replaced my element when I did the rewire and everything else just because I was in there. All my internals are brand new, for piece of mind. I've been working on a stand and new smoke box this spring.
After some thinking, I'm still within the return window of the cold smoke attachment. I'm going to return it and get a side fire box for about the same price to utilize as a mailbox mod of sorts with a AMNTS/tube. It's made from cast iron so I don't have to worry about paint melting, can...
I just attached it to a screw that was still in place from one of the metal pieces over the element that I didn't put back. I think it'll be fine?
Did a 1hr test with Auber and it seemed to be working and held at 200. My other thermometer had battery corrosion so I have to test the Auber probe...
I did buy some new spades as well. But the male ends on the element itself were rusted to heck. New element kit was only $23 so not a big deal. It's already here and I'm throwing it in today.
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