Best Position For The Auber Temperature Probe

[front sight]

Some of the reading from Auber states: The Auber PID comes standard with a removable probe. Probe placement can affect the reading received by the PID, so you want to be as consistent as possible when placing the probe in the smoker. They recommend placing it on the highest shelf, but make sure it’s at least 2” away from the cold meat. If it’s too close, it will think the temperature is lower than actual temperature, and will give a false reading to the PID.

I like what chopsaw did with the probe: He removed the internal meat probe ( 2 screws inside , 2 screws under the controller and pull it out ) and re used the grommet and bracket to run the sensor thru the back of the smoker . It seems very consistent due to the placement (exactly the same place, every time)


So what do you believe is the best placement for the Auber Temperature Probe?
1) Down thru the vent placing it on the highest shelf or some other shelf

2) Or thru the back wall. If you did this one how far from the top would you place the probe and would you do it dead center?

 

[Winterrider]

I just put my wire thru the door and clip on rack closest to meat but not to close .

 

[MJB05615]

I ran the probe through the vent, and clipped on the right side of the top rack. It's about 2-3 inches from the cold meat. Now I wonder if it should be moved wither to the next rack down, or somehow further away from the meat. Suggestions?

 

[GaryHibbert]

I have mine positioned about 1/3 of the distance between the heat element and the top of the smoker, on the side farthest from the element. I found that |position (for me anyway) gives me the best reading.
Gary

 

[chopsaw]

Mine is pretty much centered both ways . I leave the sensor in the smoker , and just like the wires out of the way .
At first , I would pull the probe to different parts of the smoker , and clip it on the rack next to the meat . I found that leaving it in the mount gives me the best results . I pull it thru so all the metal ( no wires ) shows .
I hung therms to read chamber temps and compare to the reading on the Auber , then adjusted the Auber to match the probe next to it .
I have some time in adjusting settings on mine , and run it in full PID mode , and it's gets to temp and stays there until I open the door .

However you do it , it will be better than it was and them some .
I would try it thru the vent , or door first . Then if you can decide if you want to drill a hole .

 

[Bearcarver]

I don't have a PID, but if I did, I would put it in the center-most area of where all the meat is, but about 2 to 3" from any of the pieces of meat, to avoid getting a false reading due to the cold meat in the beginning of the Smoke. That's why I put my Maverick probe where I put it.

Bear

 

[dr k]

Down through the top vent and clipped on top rack center close to back wall is same temp as middle of rack below the top rack in mine. I use the middle two racks for meat and the top rack to manage probes, wires, pizza and dishes.

 

[Braz]

I put mine through the grommet (ala Chopsaw) and just have the probe in that location. In this pic you can see the probe and also see a second Thermaworks Smoke probe for a second temp check.