Search results for query: Auber PID

Here's a thread from a few years back: https://www.smokingmeatforums.com/threads/setting-auber-pid-temp-time-and-other-values.318849/

They are great to deal with.

...both in excellent shape and perfect working order. The manual control on the smoker has been bypassed so that it is controlled by the Auber PID Smoker is also well seasoned. Smoker has 1" insulated walls and is all stainless other than the wheels and it can be used all year long. I will put...

Thanks!

I'll also say that I did have some initial issues with the Auber PID settings, but the Auber customer service folks took care of me and got me dialed in.

This is exactly when I started using mine as a holding oven.

Agree. I've started using my MES as a holding oven. The Auber PID lets me dial in low temps for how ever long I want.

Anybody ever rewired a newer masterbuilt smoker to run an auber pid. I have a two black wires, a red, and a white. Trying to figure out what wires need to be wired together for the auber to take over. Thanks

So I smoked a batch of summer sausage today and noticed my Inkbird PID temp display going crazy. Say my temp was set at 150°. When it got close to target temp, it would quickly start jumping from 149 to 155 to 147 to 150 and so forth. Would do that for about 5 seconds then quit and settle on a...

I also did the Auber wifi PID re-wire on my MES. Best couple hundred bucks I've spent. The re-wire was a little confusing for me, but the resources here helped. Now I basically have a $1,000 smoker. It's incredible and holds temp within a degree forever. I added the mailbox modification for...

This PID controller is from Auber Instruments and has all or most of the features used on the Smokin-it digital electric smokers and the Auber instruments plug and play PID controllers without Wi-Fi. It's just the PID controller so you'd need to be able to build a PID box like a lot of people...

Anyone have any issues with an MES maintaining temp in below freezing temps? Thinking about smoking some sausage tomorrow but temp will be single digits outside. I have an auber pid by the way.

Time to get an Auber PID and bypass all the electronics on the controller panel. Will make a much better smoker for you with more controllable temps. https://www.smokingmeatforums.com/threads/mes-rewire-simple-guide-no-back-removal-needed.267069/ Many of us run this unit...

First post, long time scroller. Made a 25lb batch of jalapeno cheddar snack stick yesterday with elk and had fat out, which I know is from too high of temp. I guess I’m looking for advice on my set up and process. The ration was 70/30 in 17mm casings. I have a MES40 that I just retro fitted with...

You could certainly buy the analog version and in the future add an Auber PID, there's a full tutorial for rewiring the analog for adding an Auber on the Smokin-It website and it looks amazingly simple.

Same as me.I'm not at home so I can't check my settings at the moment but here is a thread that can certainly get you going. https://www.smokingmeatforums.com/threads/setting-auber-pid-temp-time-and-other-values.318849/

...My main area of interest is sausage and jerky, although I don’t have a lot of batches under my belt. I have a MES 40 that I upgraded with a Auber PID and auber fan kit. I also use the masterbuilt slow smoker attachment. I’ve probably gotten about 99% of my knowledge on smoking from you all...

Update: Had zero issues. Didn't even get the welding blanket. MES came right up to temp and held the entire cook. Obviously lost temp when I had to open and swap racks, but came right back after closing the door. Probably cost me some time overall, but no big deal. Auber PID is awesome.

Thank you, appreciate this info!