Temp controller on Vertical Smoker

[ButtBurner]

Hi guys

I asked this on another forum but have had no replies, hopefully you can give me some advice

I have this smoker.

http://www.lowes.com/pd_332738-42600...oker&facetInfo=

I want to put a Auber Temp controller on it, or maybe the BBQ Guru Nano.

I have modified the smoker by putting a Weber style damper on the top, and another one of the bottom. And I have put a coal grate in the pan to keep the coals off the bottom. Thats all I have done so far.

From reading about these controllers, I think I need to install the blower below the level of the coal grate. Is this correct?

Also, since this smoker has a charcoal pan, I think I need to drill a hole in the pan and install a pipe through the pan and the wall of the smoker to attach the blower so that it is not just blowing onto the pan, but into the coal area instead.

Sound right?

The other things is I need are seal off the hole in the bottom with foil tape, right now there is a fairly large hole in the center of the bottm of the smoker, and also the damper I just put in. I would just keep that closed. And maybe put fire rope around the lid, it does seal pretty tight now though. And also do something with the door if it leaks too.

The aim would be for the smoker to have the ability to completely seal off the air and put the coals out if i closed it up, then it would be airtight enough for the controller to work.

Does it sound like I have all this right?

Any other tips or comments are welcome

thanks for your time

[gooose53]

I would offer help if I can but the link doesn't work.....says maintenance needs are being met!

[ButtBurner]

I would offer help if I can but the link doesn't work.....says maintenance needs are being met!

Yeah I see that now

Its basically the same as the Brinkmann Gourmet Smoker.

http://www.amazon.com/Brinkmann-852-...inkmann+smoker

the guy from BBG Guru said it would work fine, and I would not need a tube to blow directly into the fire pan. He said the Backwoods smokers use a similar setup and it works fine with them.

he also agreed with sealing the unit up for the best temp control

it actually works well the way it is, this is the smoker I have at my cabin and I wanted to use it unattended for hours while I go salmon fishing or snowmobiling so I thought this might work, I dont know. They get good reviews.

[Mark R]

I have an IQue and I had to put a "T" fitting through the bottom of the firebox. Without it, it just blew air into the smoker - right past the fire.
There are pics here somewhere, BRB.

[Mark R]

Here it is! The Auber hook up is similar I think.
http://www.smoked-meat.com/forum/showthread.php?t=15269

Here is the "standard" unit.


I started off hooking it up with the standard manifold connector.


This didn't work real well as it tended to blow the air right under the fire grate and into the pit, skipping the fire and blowing ash into the pit. I had a rough time getting to 200°.


As you can see the air intake is below the grate, and the airflow went right by the fire.

So stealing DDave's idea of a 1" T, I drilled a hole in the bottom of the firebox and installed the T, a 90° and ball valve. The hose from the iQ110 hooks directly to the ball valve. The T also directs the airflow around the inside of the firebox instead of through it.


Testing time, I fire up a chimney, dump it in and fill the firebox with lump. Start the iQ110 set for 225° with the box air intake closed. I'm using my Maverick 773 to check temp. It came up to 225° in about 30 to 35 minutes, a little faster than normal but it was hot outside. I watched the temp (from inside the house thank you Maverick) for 30 minutes, it stayed within about 4° of 225° mostly to the high side. So I reset the control for 250°, didn't seem to want to get much above 230° so I cracked the air intake to about 1/2 of normal for 250°. Temp came right up and again stayed within about 4° of temp. I repeated the process for 275° and 300° and it worked the same at each temp. That is what I expected. It's a big offset and I didn't expect it to be able to carry the airflow on its own. That would require a 25cfm fan and even then the Guru site says to leave the air vent usable for auxiliary air. They also hook up through the bottom with a diffuser.
No pics in use, I'll be smokin something soon and we'll get pics then.

[ButtBurner]

the Auber is different, but the principle is the same

http://www.auberins.com/index.php?ma...roducts_id=170

funny you mentioned the IQ. Thats the one I was looking at originally.

I emailed them and asked about my pit, they said it would not work with it. I asked them why and they did not tell me why.

So I wrote them off.

I think I will try the Auber. Seems like any of them will get the job done if they are setup correctly

[Mark R]

Hopefully DDave will chime in, he has the Auber and had to do the same type adaptation. I stole the idea from him.

[Mark R]

Here is Dave's post.
http://www.smoked-meat.com/forum/showthread.php?t=15253

This is how he adapted it

[ButtBurner]

I see

thanks thats very helpful

so, in essence you are pressurizing your box?

My smoker setup is different, I have a vertical with a pan with holes in it. I am just afraid that the blower will just pump air onto outside wall of the pan and not into the coals. Maybe this whole area would get pressurized and have the same effect, I dont know.

I have a outer chamber, that encloses the bottom and there is a hole in the center. Then the pan sits in this chamber, the pan has slots on the bottom and holes in the sides. Then the body clamps onto the bottom chamber and holds the whole thing together.

I put a grate in the pan so the coals dont sit in the bottom.

I am thinking I am going to have to get the blower air into the coal pan, with a connector tube of some kind

this is the only pic I have of it but it doesnt show it very well. Does show the venison roast pretty good though LOL

you can barely see the silver coal pan under the water pan

[ButtBurner]

I found a pic

the silver ring at the clamps is the coal pan. that whole bottom piece encloses it except for a hole in the center of the bottom. I also put a Weber style damper there, that I would have to keep closed. I also put another in the top

[Mark R]

Oh, that's a different story. The "regular" setup should work just fine.

[ButtBurner]

Oh, that's a different story. The "regular" setup should work just fine.

thanks

yeah, I think that I should just put a hole in the side under the pan and attach the blower.

I think it would just force air up through the slots and holes in the pan and onto the coals

After I plug that hole in the bottom center.

[DDave]

My smoker setup is different, I have a vertical with a pan with holes in it. I am just afraid that the blower will just pump air onto outside wall of the pan and not into the coals. Maybe this whole area would get pressurized and have the same effect, I dont know.

I have a UDS. Intakes are about 2" off the bottom. I use the bottom of an el cheapo table top grill for an ash pan. The sides are higher than the intakes but when I made it (before I bought the controller) I drilled 3 holes lined up with the intakes.

When I use the controller, I purposely turn the ash pan so that the fan is blowing against the ash pan and NOT directly on the coals. I didn't want it blowing directly onto the coals as I thought this would blow ash around later in the cook. When the fan runs, you can see smoke being pushed out the top vents so it is moving a bit of air.

All you need to do is add oxygen to the area of the fire. I don't think you need to stoke it by blowing air directly on it. Unless maybe if you're trying to hit the high 300°s or 400°+

Just my opinion.

Dave

[ButtBurner]

thanks Dave.

Sounds like I am on the right track. I will just set it up so its blowing into the fire box area, not on the coals themselves.

I ordered it last night. If it works as good as the Auber controller I have for my Bradley I will be real pleased.

Thats another reason I went with the Auber. I have some experience with the company and they are good people

[ButtBurner]

well I am into my first smoke with the Auber

I am here at my cabin and finally am getting a chance to mess with this. Just me and the dog, and a case of Labatts. I am a bachelor for the weekend.

So far its been great. I am into the 3rd hour of my test burn, I have 4 country ribs cooking.

I set the temp to 225f and its been holding that within about a 8 degree swing. 90% of the time its been about 2 degrees from the setpoint of 225

Also first time for Wicked Good Lump. I have not used lump since my early days in BBQing in the 70's. At that time, when I tried some I thought what the hell, this is just charred wood? Have not used it since.

I bought my first Weber Kettle when I was 17, my friends thought I was crazy spending $40 on a grill but they were happy I did after the results LOL

Anyway, back to the present.

I packed my coal tray with Wicked so it was tight. I am not using a huge amount, I want to see how long this lasts. I brought a slab of bacon ready for smoking just in case I have extra coals left. Gotta plan for the future!!!

So far I am very impressed, with the Auber and also my smoker!!!

More to come!!!