
I purchased the Auber Instruments temp controller for the Big Green Egg a month ago and used it for the first real time. (Messed around with it on beer can chicken) Decided to smoke (2) 7lb pork shoulders from Costco. After a good hour+ of reading and rereading the directions my girlfriend and I started to understand the functions of the controller. If you are looking for a plug and play within the first 10 minutes good luck! Pretty basic when you start to understand it. Here is the play by play:
10:15pm - Lite the egg and hooked up the PID controller. Set the target temp of 210 degrees. Fan to kick in at 209 degrees and shut off at 211 degrees
10:45pm - Pork shoulders on the egg with the PID reading 211 degress
11:00pm - 210 degress
12:00am - 210 degress
1:00am - 209 degress
2:00am - Time for bed. 211 degress
3:00am - Big Loud Thunder Storm. Wakes me up. 210 degress
3:45am - Time for bed. 210 degress
7:30am - Wake up 216 degress. Check pork shoulder temp
9:00am - 210 degress
10:15am - 211 degress. Check pork shoulder temp. Look over my shoulder and see a dog 10 feet away. Dogs usually run around leash free in the neighborhood. Well this dog I have never seen leave his front yard. Not to mention he lives 5 houses down the block. Always have been weary about him. What do I do? Do I slowly walk back into the house? Do I try to pet him? Well I decided to slap my thigh a couple times with the palm of my hand to see if would come. He walked over slowly and was weary of me as well. I could only guess why he made the trek down the neighborhood. The egg! Opened the egg back up and ripped off a chunk meat for him. Gave him a few pats on the back and off he went. Can't blame him I guess!
11:00am - Done! 209 degress

I would say the temps were pretty consistent during the 12 hour cook period. The PID does what I wanted it to do and am happy with the results. Is it a Digi Q or a Stoker? No. But thats not what I expected it to be. If you are looking for a cheap (Under $100) temp controller and don't want to worry about the temp jumping all around when away from the egg this product should fit your needs. Might be a great fit with a remote meat thermometer. Overall I am happy with the purchase and would recommend it.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
Comments
http://www.auberins.com/index.php?main_page=product_info&cPath=14&products_id=187&zenid=61345a89e7c6c6d2f24ab30df0c574aa
Minnesota
Looks like it works perfect. Although, I'd bump that temp closer to 250*, unless your probe was at grid (food) level 210 is a bit low. With a 250 dome you're actaully at 25+/- lower at the grid level.
So how was the Apple/Cherry? How was the butt?
Great meeting you.
Minnesota
One other thing, I found their customer service to be exceptional. I sent a question and got an answer on a weekend.
My bark always looks like this...
I cook at 250°, use 3-4 fist sized hickory chunks and the rub below (no mustard - mustard is for hot dogs). Not sure if the color comes from the hickory or the sugar in the rub (or both), but at 250°, I don't thing the sugar would have anything to do with it.
1 tablespoon salt
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon cracked black pepper
1 tablespoon paprika
1 teaspoon cayenne pepper
By the way, did you get my forum email? Been a few weeks. Spam folder maybe? Or maybe I am spam! :laugh:
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelMinnesota
Minnesota
I use maybe 6 of the apple pieces and 2-3 of the cherry (simply cause the cherry pieces are typically larger, spread throughout the lump. I bounce between ButtRub and Dizzy Dust for rub and have also abandoned the mustard.
Going to add your apple and cherry wood on chicken I'm thinking. Grandma is not the biggest fan of the chicken they serve at her apartment. So I'm going to toss some chicken in the egg this weekend. Should be some good stuff! Thanks A
Minnesota