Recap on Initial Use of Auber Stoker on 18.5" WSM


 
K

KrisDecker

TVWBB Member
Hi all

I didnt see a whole lot out there on using this particular stoker on a WSM, so hopefully this will help someone consider this

I bought the stoker on Amazon, though I later learned I could have saved $30 going through Auberins.com... Ahh well :rolleyes:

Setup seemed more difficult than it actually was, when reading the manuals on the website Auber Manuals (its the SLY-1615... Look for the instructions, quick guid and the 6.5CFM manual)

In reality, it was a matter of closing two of the bottom vents, using the (undocumented but nevertheless supplied) aluminum tape over two of the holes on the remaining, open, vent. Then you slide the fan unit's wire spring into the vent, connect fan to controller, attach probe to cook grate, connect probe to controller and connect power to controller. Done. I then adjusted the cook temp and the alarms (easier than instructions make it seem).

I did a test cook with a rack of baby back ribs. I attempted a 2-1-1 cook. I filled the charcoal bowl with a ring of coal briquettes, about as full as I could get it. I then lit 20 briquettes in a chimney, waited for them to be ready, and then dumped them in the center of my coal ring, put smoker together and attached the controller (as outlined in the paragraph above).

I cooked the ribs on the top rack. I started with the probe on one side of the ribs and my maverick wireless probe on the other side. I used a pan on the bottom rack with some apple juice in it (to catch dripping / add moisture). In the water pan, I have a clay disk wrapped in foil)

The '2' portion of the 2-1-1 was uneventful. I realized the stoker was sensing about 5-6 degrees cooler than my maverick, so I set it to 231 degrees. Maverick registered 224-226

For the '1' portion (ribs in a disposible aluminum pan, with apple juice in it, covered with foil), somehow the auber probe thought the temp was 30 degrees lower than the maverick! When the maverick hit 270, I figured out the issue. Moving the auber probe directly next to maverick gave me exact same temp. No further issues.

For the last '1' portion, no issues for an hour. My issue was that the ribs just weren't done. Then, after 90 minutes (so, 30 over the '1'), the temp started dropping. So, I shut off the controller, opened the door of the WSM and saw lots of ash. I gave it a shake. Then used thongs to shift the coals around. Closed the door, reconnected the power on the controller, right back up to temp. This happened one other time (coals were starting to run low, and the stoker didnt seem to hit the far end of the ring (couple of unburned briquettes over there).

Finally, after almost 2 hours (instead of '1'), I decided to take the ribs off. They were safe to eat, but still weren't "done". They didnt pass Meathead's (amazing ribs.com) 'break test', they were JUUUUUUUST starting to recede from the bone. I had to use a knife to cut them. We were starving at this point, so I just dealt with it. Delicious, but texture wasnt quiiiiiiite there.

At any rate, one thing I noticed: ash all over the maveric and auber probe. I didnt see any on teh ribs, but the sauce was still wet, so its likely they were there, but soaked in.

So, what are my takeaways?

  1. I need to figure out how to shut down the smoker after using the stoker. Right now I am using fresh aluminum tape and throwing it away each time, so I cna slide that vent closed
  2. I want to try using lump charcoal next. Briquettes are great at predictable temps, but the ash with the stoker gives me pause. I am hoping I can get a regulated 5-hour cook out of lump (thats what I seem to get out of full basket of briquettes)
  3. I need to figure out why there is a 30 degree difference on two side of my top rack. I can appreciate being on the extreme outside (beyond the disk/water pan area) would be hotter.. but I wasnt...
 
I've had a 6.5 CFM auber controller for over a year and just got a second 10 cfm controller for my 22 WSM and this is what I've learned.

My experience with the auber vs maverick is that they aren't exactly identical in reading air temps. I've used both the alligator clip as well as the straight probe and the marverick is ALWAYS 6-10 lower than my auber temp even when side by side. I think this is because the maverick has a thicker bulb where the auber has a thinner probe where it reads air temps (similar to thermopens). I did numerous tests and determined that the maverick is significantly slower in responding to the change in air temps than the auber. I learned to just trust the auber and work off of it's readings. Even if it's technically "wrong" i know how long to cook various meats using that probe vs the maverick. (based off of 25+ cooks) I suggest picking one of them and sticking with it for a while. You will learn how long things take to cook based off of that reading. (I suggest the auber since you will have it hooked up when you cook anyways)

As for the tape and shutting down the smoker. I have 2 of the 3 holes taped with the aluminum tape that was provided and use the auber on the 3rd. When i want to shut down the smoker, i remove the fan and slide the vent completely closed. (the aluminum tape is only on the vent, not touching the porcelain)

In regards to ash buildup, I get very long burn times with the auber. Longer than i do without it. My usual procedure is to let the bark set on the meat I'm cooking (2-4 hours) and then wrap. After wrapping I check the coals and ash buildup and either stir the coals up with a metal utensil or gently kick the wsm on the aluminum legs to dislodge the ash. The main point here is not to let ash fly around the pit until the meat is wrapped

I've used both lump and KBB and prefer kingsford for the consistent burn and predictability. YMMV

In measuring temps, I try to make sure the probes are at least 2 inches inside the water pan when you look down vertically into the cooker (does this make sense :confused:). Sometimes this can't happen but it's what I shoot for. I think this helps eliminate getting high or low readings from the heat coming directly up the sides of the smoker.

Sounds like you are going through the normal growing pains of getting a new toy. I've enjoyed my auber's. After a few more cooks you will figure it out and enjoy it too.;)
 
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This is great info! Completely makes sense to only cover the vent, not the porcelain :o

Interesting aspect on the foil. I will have to try this. the only place that sort of would be a challenge would be with (exactly what I used in my expirament): ribs :)

My understanding is that the last hour, uncovered, doing the 3-2-1 or the 2-1-1 method, makes a difference in term s of texture. I suppose you can cook anything any way one like... I wonder how I would modify...

Can you do pretty much anything using your method (uncovered for 2-3 hours, then covered)? Brisket/butts,chicken... all work?

Also, when you used the lump, what was your experience? Did it last less time? more temp fluctuations?

thanks again!
 
I do competitions so i end up foiling everything (including chicken). In the first 2 hours of ribs I wouldn't think you would have any issues with the temp seeing as the charcoal has only been lit ~3 hours (not much ash buildup at that point). My point was that if you do need to mess with the charcoal, try to do it when the meat is wrapped so you don't get ash particles on your meat. When I do ribs I rarely have to mess with the charcoal due to ash (on the 18 or the 22) due to it being such a short cook (4-5 hours).

When it comes to butts or brisket, I usually end up either kicking the legs of the wsm or using a metal utensil to get some ash to fall through the grates. I don't ever need to do this until the meat is wrapped though. I can get an easy 4-5 hours of burn using KBB and the auber without much hassle. I've cooked briskets and butts many times all the way through without doing any ash maintenance at all.

To answer your question about foiling, I do chicken uncovered for ~30 minutes and covered for ~30 minutes @ 275*, Butts uncovered for ~3 hours and wrapped until tender, Brisket uncovered for ~3 hours and wrapped until tender, both at 250*. The main reason for the first uncovered part is to develop bark. Once you have the color and bark you want, you move to the wrapping stage which is about developing tenderness.

In regard to lump vs briquettes, I find that lump burns much hotter and for less time than briqs. Lump seemed to spike in temp very easily and had much less burn time. I know people who use it and love it. I think it's a personal preference and you have to adjust your cook accordingly for whichever you decide.

Maybe I'm reading too much into your posts, but it seems you are having alot of trouble with temperature fluctuations and ash buildup. Make sure you have the smoker sealed up tight (all other vents closed, door reasonably sealed, etc). The fan should be the main source of air for the smoker. There will be very small leaks in various places (door) but in general the fan should be doing the work for you.
 
Thanks for the reply!

I have been having a bit of a challenge really NAILING it on the WSM. I'm about 4-5 cooks in, and things seem to either be dried out, or take longer than they 'should'. My old cheap offset used WAAAAAY more coal, and was harder to control the temp, but the food was always amazing. I am sure its me--its very easy to set up the WSM. Its (relatively) east to get temp regulated at the start (it will hold at 225 for hours!). It when I open it up to foil/baste/glaze/whatever, and the temp starts fluctuating that this become tricky for me.

The really tricky part comes at around hour 5. This is when I seem to 'run out of coal'. I use the minion ring method... havent tried the 'snake'. I pack the basket i made (following some mods I found on this side, zip tied ring to two grates) with as much coal as I can fit and put about 20 lit coals in middle. After 5 hours, when there are very few coals left, I have a hard time keeping temp (even, this time, with the stoker). Not sure how to add coals-- last time I lit them in a chimney and used the door as a chute.

WRT wrapping: I am definitely trying this. I was worried it would make the bark rubbery... I am guessing it would be tricky when trying to glaze things (like ham)... maybe wrap... cook until 1 hour before done. Shake the ash during that cook... Add coal pre-emptively... then, after the ash settled... cook that last hour uncovered and add sauce/glaze/etc...
 
I should also note that I have clay saucer in the pan... maybe I should try using water... I just dont know how to dispose of the water afterward... I dont want to put it down my drain... Maybe I can dig a pit somewhere...
 
The clay saucer shouldn't be an issue. I ran my wsm with water twice and have been doing it without water ever since. No issues.

I can't think of why you would be having trouble burning coals at 225 for more than 5 hours. I load up my charcoal ring, light up 20-25 briqs, put them on top of the basket of briqs, turn on the auber and I'm set for at least 6-8 hours without any trouble. Btw I cook at 250-275 so I should be burning charcoal more quickly than you. The more cooks that you do with the auber you will figure it out I'm sure.

As far as ham goes I don't foil. I assume you aren't talking about a fresh ham. I used this receipe from Malcolm's site and it turned out very well. http://howtobbqright.com/2013/11/17/how-to-smoke-a-honeybaked-ham/
 
Next cook, I'll post pics of how I set up the coal.. I only pile it as high as top of the ring... Maybe thats not enough...

Yes, that was a fresh ham
 
KrisDecker said:
Next cook, I'll post pics of how I set up the coal.. I only pile it as high as top of the ring... Maybe thats not enough...
Click to expand...

Although I don't use auber or other units, my fuel usually lasts 4-6hr, only dying down a bit as it gets past 5 hr.

I use 1/2 - 3/4 full ring with 12-15 lit coals at the start. You might get a cpl hours more using a full ring but fewer lit cals to start. Like all changes, only change ONE thing at a time and monitor the results. Doing more than one thing, you won't know which one actually did what you were hoping it would do.
 
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