Features:
- More stable and tight PID control than competitors.
- Three control modes: Fan Speed, Duty Cycle, and Manual.
- Multi-steps programmable cooking temperature profile.
- Most durable and accurate probes.
- Open-lid detection.
- App based Wi-Fi interface for remote control.
- Easy to set up Wi-Fi configuration.
As a professional and experienced PID manufacturer, Auber’s controller provides a more stable and tight temperature control than other competitors* on the market. In addition to the solid control performance that has been proven by our older model SYL-1615 (see a review here), a few long-desired features have been introduced to this new model SYL-2615:
• Three control modes to control the blower
1) PID fan speed control mode: The controller adjusts the fan speed using a PID algorithm. This control mode is suitable for smokers with steel walls such as the Weber Smokey Mountain. It reduces the amount of ashes that can be blown up (see the application note for details).
2) PID duty cycle control mode (PWM): Instead of adjusting the speed of the fan, the controller adjusts the percentage of time that the fan runs in full speed. This is the same control method used by our SYL-1615 series controller and many other PID controllers. This mode is more suitable for Kamado grills/smokers, such as the Big Green Eggs, which usually require very low air flow. The PID duty cycle control mode provides a higher precision control in the low air flow situations than the fan speed control mode.
3) Manual control mode: It allows a user to manually adjust the speed of the fan regardless of the temperature. It’s just like a dial of a cook top. This mode can be used in occasions when a user wants to take over the temperature control and manually adjust the fan speed. It can also be a useful tool for tuning the system.
• Multi-step temperature control. Users can configure this controller to work either in single-step control mode, which is common to most smoker controllers on the market, or in multi-step control mode, which has been used in our electric smoker controller for many years and is copied by others. In the multi-step mode, a user can program a different target pit temperatures for each step. Each step can end either by a pre-set timer, or by reaching a pre-set food temperature. A total of three steps can be programmed. When the entire program is finished, the controller will stop the blower and alert the user. For example, a user can set a low pit temperature in Step 1 for two hours to let smoke flavor penetrate the meat. Then, the user can bring the pit temperature up in Step 2 to finish the cooking.
In another example, the user can set the pit temperature in Step 1 to higher than normal (275°F) to speed up the “low and slow” cooking without compromising moisture. Then when food temperature reaches 170°F, the pit temperature can be set at 225°F and stays there for a set duration. This gives user better control than the “ramp mode” used by other manufacturers.
• Dual-probe. This controller has two probes: one for monitoring and controlling pit temperature, one for monitoring meat temperature. RTD sensing elements are used to give accurate measurements in all weather conditions. The performance of a RTD sensor based system is more robust than a thermistor or thermocouple based system. The high temperature cable is strong, durable, and easy to clean.
Two types of meat internal probe are offered.
1). Standard food probe: WS-SENSOR18. It has L-shape with pointed tip. Max temperature is 650F.
2). Miniature food probe: WS-SENSOR22. It has thin and small tip, suitable for small piece of meat such as fish. Max temperature is 400F. See more details for this probe here.
• Open-lid detection. The controller will pause the blower automatically when it detects a sudden temperature drop. A sophisticated algorithm that can handle many possible open-lid scenarios has been employed. The algorithm is specially tuned to have minimum pit temperature overshooting if the lid is opened for a quick food inspection.