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  1. P

    Help with a Auber Instruments Controllers

    It's my understanding the case is use partially as heat sink/dissipation so keeping it out of direct sunlight in a hot local is probably wise.
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    Help with a Auber Instruments Controllers

    If this is the case I accept some responsibility for recommending it. I have the same unit because Auber said it would work with my 340g (and it does). I haven't had the reported issue and I just cooked 30lbs of ribs in 95 degree heat. If the question goes to Auber I'd include whether the unit...
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    Help with a Auber Instruments Controllers

    Hard to say. Probably just a miscommunication. The instructions are in the manual posted on the product page. I found it from your link above, searched the document for "alarm" and then read the instructions and posted here. I don't typically cook over 275 because my smokers have roll-out...
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    Help with a Auber Instruments Controllers

    So when you hold down the set button for maybe 3 seconds can you enter the 188 code? If you can set the AH value above the default 290. When the smoker blew past 310 how high did it get? Where was the probe and was the smoker plugged into the PID controller? Do you have the probe hanging...
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    Little help choosing Auber for the inept

    Auber can or does calibrate the probes with a dry well Fluke. I'd be shocked if one of their probes was off that many degrees out of the box. Not saying it didn't happen.
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    Dutch's "Wicked Baked Beans"

    Thanks! Found that thread: https://www.smokingmeatforums.com/threads/dutchs-ranch-style-beans.80010/
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    Little help choosing Auber for the inept

    Small note to those using Auber PID's. The various model ranges can and do use different multipliers for the PID values. In other words a P=5 on one is NOT 5 on another older unit. Bottom line is that be aware of your model and the settings rather than taking numbers off the internet and...
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    Little help choosing Auber for the inept

    I like that thermoworks smoke. I think you will be happy. I was visiting Auber last month and asked the owner about the 1200 and the Masterbuilt and he said it's enough. The only reason I'm confident in posting that here.
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    Adding a vent to my MES

    Yikes. no.
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    Little help choosing Auber for the inept

    You really don't need the 1500. The 1200 is sufficient for the element in these units. Save a few bucks.
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    Masterbuilt smoke generator

    I added a Bradley smoke generator to a 340g and it works very well. I had experience with Bradley and just happen to like being able to exactly time my smoke, combine types and the overall ease of the pucks. I think it's a personal preference.
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    Adding a vent to my MES

    And toxic.
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    Adding a vent to my MES

    Or maybe a marine butterfly vent like this: Marine City Stainless-Steel 4 Inches / 5 Inches Side Knob Butterfly Vent (Diameter: 4 Inches)
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    Little help choosing Auber for the inept

    I have several of their PID's. Honestly, I'd suggest this one: https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=72 Here is why: It's cheaper than most all of the other models You really only need cabinet temps on the pid. There are better and more flexible...
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    Masterbuilt 40"

    Ok, I'll take the bait. Just post it.
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    Welcome Master Bradley Auber

    Use an electric heat gun, Searzall or maybe a BZ4500HS. It's not the distance that causes or prevents the taste. Point the torch away from the food when lighting and let it get good and hot before getting close to the food. You can put something else inert in the bag to prevent the bone from...
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    Dutch's "Wicked Baked Beans"

    Thanks. I tried these at our early 4th party and everyone loved them. I'm a ranch bean guy and decided to try these to please the masses. I didn't expect to like them personally. I do. I'm pretty sure I ate one of the 9 quarts I made. I shorted the brown sugar and smoked it with apple since I...
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    Welcome Master Bradley Auber

    Definitely. If you sous vide before smoking I'd strongly recommend searing in a pan or hot flame on the bbq etc. It's important with this kind of meat and really any meat to kill naturally occurring stuff on the surface. If you don't you get bags that float and weird smells and subtle off...
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    Welcome Master Bradley Auber

    Thanks! I also did 4 brisket and 15lbs of chix thighs. I didn't get a shot of the brisket, but I did 4 hours of hickory/oak then 24hrs of sous vide at 155f. Then an ice bath and held for 12 hours overnight. Then about 4 hours of back in the smoker to reach about 165 before serving and hour...
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    Welcome Master Bradley Auber

    This is Bradley on the left and Master Bradley Auber on the right. I ran both of them to produce 9 racks for a party Saturday. The main reason to spend the time on this Masterbuilt was to get the width to do a full rack and whole brisket. It always bothered me I can to whittle things down for...
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