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If you have an Auber controller that has a thermistor it would be easier to get the temp sensor from them. I haven't messed with thermistors in a long time and off hand I have no idea how to figure out what style they use. However if you need an RTD / PT100 or PT1000 you can drill it down on...
I guess I should have said PT100, instead of an RTD.
Anyway I'm going to have to disagree with you on you statement that an RTD can be a thermistor. An RTD is a resistance temperature detector, however thermistors are not considered an RTD. Thermistors are acually considered a semiconductor...
I'm going to chime in here. I did a drawing for a guy a while ago for 220vac PID connection. Make sure you ground eveything metal. If you use terminal, use ring termanls on the grounds. One more thing. If that PID controller will accept PT-100 sensors you should use one. Auber Instruments has...
This is for electric smokers in general. Electric smokers that use the heating element to burn the chips need a swing to burn them. If not the element will not get hot enough for an amount of time to do this. This is why you need a smoke tube or smoke generator when converting to a PID...
You can use a paper clip to test the DC voltage that powers the top controller. The pins are usually marked on the board next to the connector. One will say GRND or neg. The other will have a + sign and or something like 5vdc or 12vdc. Wrap the paper clips around each meter probe.
Older post but just read it. Very nice write up. I've seen a lot of people use various types of plug-ins and connectors for their thermocouples. Most people don't think twice about it. That's one of the main reasons I always recommend using a 3 wire RTD for temp feed back. That way they don't...
The temp swing is how they get the wood to smoke. Without them you would need a smoke generator or smoke tube. If you go the PID route you'll need the same.
Thanks,
I did the large chunks of meat because it's what I am used to buying in Laplace. I've heard it makes a big difference in the taste and I have to agree. I do plan on doing a batch with thyme, some say that makes it a New Orleans style of andouille.
I used a 7lb Hakka, the stuffing tube was about 3/4", the casings were a little tight on it. Just lean pork ground with a kidney plate and fat ground with a 7mm plate. This was my second batch and my second smoked sausage run altogether. Beginners luck I guess. I spent hours on this forum...
This is my second shot at andouille after getting my Auber PID working on my MES 40.
the recipe is from a guy in Lapace, LA.
3/4” ground Boston butt minus the fat cap and bone
1.5 % salt
0.33% fine ground cayenne pepper
0.22% fine ground black pepper
0.375% fresh ground garlic
1 TBLS GARLIC...
There are quite a few analog temp controllers on Amazon that will run that element. They run around $ 35.
I wouldn't use the one you posted since it is a PWM type supply and will end up giving up the ghost at that price.
It's good in red beans too. Not really traditional but a lot of people use it in red beans. On that note, there was a place in the french quarter, Takee Outee, that put pepperoni in their red beans. It was very popular. I liked it.