I smoked some Chicken today using the Chicken Italiano recipe (modified) and I had the PID set for 240*. The main element kicked out at around 230-235*so I continued on just using the second added element. This has been a problem in the past so this spring I changed the temperature sensor thinking the original might be bad. It is rated for 248*, I believe. Well, I still have the problem. I did look online for a higher rated sensor but didn't find one in the same design. Anyway, now I think I'll put a switch on the back panel which will allow me to bypass the sensor. The sensor is a safety feature which I don't want to completely eliminate but I do want to be able to get to higher temps using both elements and this should allow that. I have noticed many a smoker going to higher temps and I was wondering if you all remove the sensor from the circuit or what? How do you do this?
I recently found Jan's Dry Rub recipe so I used this on the chicken. I was worried about the chicken drying out without a brine but this chicken was moist and tender and the rub took it over the top. I really love smoker successes! Thank you Jan and KyNola. Can't wait to try it on ribs.
Chicken pic 1 –http://www.deansmiley.com/Gallery/main.php?g2_itemId=3025&g2_imageViewsIndex=1 (http://www.deansmiley.com/Gallery/main.php?g2_itemId=3025&g2_imageViewsIndex=1)
Chicken pic 2 -http://www.deansmiley.com/Gallery/main.php?g2_itemId=3028&g2_imageViewsIndex=1 (http://www.deansmiley.com/Gallery/main.php?g2_itemId=3028&g2_imageViewsIndex=1)
Dean
That's some pretty looking chicken you made
I don't know why yours trips at such a low temperature. I still have my sensor on the main element, but I have an older model that can get up to 320°F before the sensor will shut the element down. The newer models are set to shut the element off when you get above 280°F. I can't fully recall my discussion with Brian on this, but I believe he stated there is a 20°F window either way, but the sensor generally trips at temperature above 280°F; so that give a range of 260 - 300°F.
Chicken looks good.
Sent from my iPhone using Tapatalk
I find it curious that on Bradley's website they list the maximum controllable temperature as 280F http://www.bradleysmoker.com/product/bradley-electric-smoker/ (http://www.bradleysmoker.com/product/bradley-electric-smoker/)yet the sensor used in them is rated at 120C (248F). The photo of the sensor shown on YardandPool.com http://www.yardandpool.com/PhotoDetails.asp?ShowDESC=N&ProductCode=TEMPSENSOR (http://www.yardandpool.com/PhotoDetails.asp?ShowDESC=N&ProductCode=TEMPSENSOR) is exactly like the sensor I have and it shows the temperature as 120C. I'm guessing that maybe in the interest of safety they lowered the sensor temperature rating sometime in the past but didn't change the specs on the website. While I rarely want to exceed 225-230F I'm still going to add the switch to bypass the sensor so I can get to 250F or so when I want.
Dean
Man, that is some pretty chicken!
That poultry does look great
They lowered it about 3 or 4 years ago from 320°F to 280°F. It is possible that they lowered it again. It took Bradley a long time to make the correction on the website after they lowered the temperature the first time. I can take mine past 300°F before mine trips (I have a second element), but I find once I go over 250°F or so, the drippings on the drip tray give off a burnt odor.
By the way your chicken did come out looking good.
Habs, on the 611 the sensor is 120C, So i guess they lowered it only once.
Quote from: Toker on June 21, 2012, 01:34:56 PM
Habs, on the 611 the sensor is 120C, So i guess they lowered it only once.
You have had the Original Black for a while. Can you still read the numbers off of that sensor? Today I will see if my is marked, and if it still can be read.
120C
Thanks. I'll see what mine reads and post it later.
Mine is a little older and marked a little differently. Though it has the letters and numbers KOS 120; there is no degree symbol or the "C" following the 120. What I believe those temperatures represent, are the temperature at which the switch resets.
It sounds like maybe Bradley bounced around some on the sensor rating. I wish I could get my hands on any that were rated higher than 120C. Short of that, it will be a bypass switch which I now think will go on the front of the tower to avoid the "out of sight out of mind" thing.
Dean
Well, I smoked some chicken again today and I had the PID set for 230°. The new sensor tripped before it got there so I did the ice cube thing on the sensor and lowered the PID to 225°. The sensor kicked out yet again. At this point I don't see the usefulness of this sensor, so as much as I like having safety features, I'm going to take the thing right out of the circuit until I can find a sensor with a higher rating. It's my feeling that this smoker should be able to get to 250°F. For that, Bradley could have gone from a 150C to a 135C rated sensor instead of the 120C. When they erred on the side of caution, I think maybe it was too big a deviation.
On the other hand, the chicken was awesome. I marinated 2 split young chickens overnight with Italian Dressing (1 cup) and applied Jan's Rub while they were coming up to room temp. this morning. I then smoked to an IT of 167°. They were so moist inside and just succulent. I went heavier on the Jan's Rub than last time and it was the correct thing to do. Great stuff!
Dsmiley
Here is a link to an electronics retailer, although located here in Canada. The link will take you to a page with Thermal cut offs listed. I can't say if they would be a bolt in or not though.
http://www.a1parts.ca/thermal_cut/index.htm
Mike
Glad the chicken turned out alright.
You may want to contact Bradley, just to rule out if other factors could be causing the sensor to trip, because that sensor should not trip at that temperature. You never know, they may have come across this problem in the past.
Mike;
Would you know if that model of thermal cut-off reset themselves?
Just emailed them, i will post the reply when i get it, if i get one.
I purchased a couple sensors last year off ebay with a 135C rating but they did not have the ridged or fixed mount like Bradleys so I haven't used them. Instead of trying to jury-rig them I'd like to find the fixed mount type. I also have emailed the company in Mr. Walleye's link to see if they carry the fixed mount type, by the way, thanks Mike. I'll let you know if they respond. These are the ebay sensors -
(http://www.deansmiley.com/Files/sensors.jpg)
Habs
I believe they are self re-setting but I can't say for sure. I came across these a few years ago.
I'll be interested to hear what Toker and Dsmiley find out.
Mike
They answered that they do carry this in a fixed mount so I have provided them specifics and will let you know.
Dean
In trying to order the sensors it turns out that they only have the loose mount type like I got from ebay. So it's back to searching.
Dean
Thanks Dsmiley
Is it possible to fix it in mounting bracket with high temp silicone?
Mike
Sorry guys, 1ST did not get any answer yet about resettable or not but my question this time, why is the wall mount so important? It can not be installed the way it is without it? They have a hole on each side for a screw i think. I received a couple 2 years ago from Y&P and the look like it although not installed yet.
Posted by: Mr Walleye
« on: June 25, 2012, 10:15:46 pm »
Thanks Dsmiley
Is it possible to fix it in mounting bracket with high temp silicone?
Mike
Posted by: Toker
« on: Today at 12:52:51 am »
Sorry guys, 1ST did not get any answer yet about resettable or not but my question this time, why is the wall mount so important? It can not be installed the way it is without it? They have a hole on each side for a screw i think. I received a couple 2 years ago from Y&P and the look like it although not installed yet.
The loose mount type might work as it is but I see a chance for heat and grease to enter the rubber sensor holder in the back because of the loose mount. I considered trying to make it ridged with silicone cement or other high temp product but didn't want to run the risk of it gassing off in the food area. So I continued my web search. I found some stateside sensors but they topped out at 120C. So I went back to ebay and looked at the Chinese stuff and I think I've found some. These are 135C, they look like they are fixed mount in the photo, and my question to the seller was answered that they are fixed mount so I'm going to order a couple - http://www.ebay.com/itm/180902245034?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649 (http://www.ebay.com/itm/180902245034?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649). The last 2 I bought from China took 7 days to get here (with free shipping) and I'm not in any hurry because I use the smoker mainly for mussels and ribs so I'm good at the lower temps. I'll let you know what I receive. By the way, if anyone wants to search, I found the search term "KSD301" to be the ticket.
Dean
Great detective work Dean. ;)
Let us know how you make out with it. 135 C is about 275 F. I don't know if the way it is mounted has an effect on it. Because it is mounted directly to the back panel of the cabinet, the metal itself may actually act to dissipate the heat somewhat. This may be the reason why they have lowered it over the years. There could also be a difference on the effect by the types of metal used in the cabinet. The OBS had an aluminum interior and the DBS had stainless. I'm not sure about the new one out, for some reason I think it's stainless.
Mike
Thanks, Mike. I got an email today that the order has shipped. There is something wrong here when you can buy 2 thermal sensors, have them shipped half way around the world, and have them delivered to your door for $3.26. I feel like I have driven another little nail into this country's coffin. I would have purchased them stateside if I could have found them, but then, that's another issue.
I'm thinking that it shouldn't make a difference what the metals are because everything should be the same temperature, no? I mean, if it's 200* in the cabinet, then the stainless would be 200* or low carbon steel would be 200*, as would the sensor? I don't know, too much for my feeble mind.
Dean
Dean
I agree with you, 200 degrees should be 200 degrees regardless of the material but I have seen some sensors that are isolated from the mounting surface. I would think that once you have maintained a temp for a period of time it would balance out. The only thing that may effect it would be the surface temp of the element (being high) transferring heat to the back wall because of its close proximity and how the different types of metal (aluminum or stainless) conducts the heat.
Mike
Yup, I see what you mean, Mike, and in fact, maybe the sensor should be insulated from the wall so it more accurately reflects the actual air temp. Speaking of surface temps, that was the first time I used an ice cube to reset the sensor and I was thinking that I would lose a lot of heat while waiting for the sensor to reset. Not so. That sensor reset within 2 seconds from the time I touched it with the cube. It's a good trick to remember if you have this problem.
Dean
The new 135C sensors arrived yesterday, taking 11 days from China to Maine. They were a drop-in replacement with fixed mounting with one minor exception - the electrical tabs of the old one were .032" thick and the new electrical tabs are .024" thick so the electrical connectors needed to be squeezed up a bit with pliars to make a good contact on the tabs - 10 seconds maybe.
The link where I bought them is about to expire but if you search "2 Pcs KSD301 Temperature Controller Switch 135 Celsius N.C." on ebay you will see quite a few more.
I think there is a good chance I'll never see this new sensor tripped since I have no plans to ever go above 250F but at least it won't be tripping at 225*. The sensor on the left is the new one and the one on the right is from our Bradley parts supplier.
And a reminder to those that make this change - the many screws that hold the back panel on strip easily so be careful how you torque them. I recommend that you just snug them up and stop.
(http://www.deansmiley.com/Files/sensors%20new%20and%20old.jpg)
Dean
Thanks for reporting back Dean.
Those suckers are pretty much identical for sure. ;)
Mike
Is it just me or does the new one on the left say it is for use in a 250v machine not for use in a 120v?? I haven't been following the thread just seen this picture that's why I am asking
Quote from: Tenpoint5 on July 08, 2012, 01:14:22 PM
Is it just me or does the new one on the left say it is for use in a 250v machine not for use in a 120v?? I haven't been following the thread just seen this picture that's why I am asking
I would interpret that as being insulated for 250v; I think our real concern here is amperage. I'm pretty sure that this is a basic bimetal switch which will complete a circuit or not regardless of the voltage, similar to a mercury switch. It will be temperature driven. I'm also pretty sure that being rated for 250 volts does not mean "not for use in a 120v". I might be wrong but it is already installed so I'll tell you of any problems I have. Maybe an electrical engineer out there will confirm my thoughts, or enlighten us.
Dean
That would be my belief as well Dean.
I'm not an electrical engineer but I did sleep in a Holiday Inn last night! ;D
Mike
Just want to close the loop so to speak. I smoked 10 pounds of chicken breasts the other day and I touched 235* with no sensor trip so it appears that my problem has been remedied with the new sensor. I also noticed that since starting this thread Bradley has changed the maximum temperature specifications on their website from 280*F to 250* for the OBS.
Oh yes... I almost forgot the proof -
(http://www.deansmiley.com/Files/todays%20lunch.jpg)
Dean
... and that's fine looking proof there Dean! 8)
Congrats!
Mike
Nice looking plate of grub!!
Sent from my iPhone using Tapatalk
The proof looks good
Quote from: dsmiley on June 20, 2012, 01:52:30 PM
I smoked some Chicken today using the Chicken Italiano recipe (modified) and I had the PID set for 240*. The main element kicked out at around 230-235*so I continued on just using the second added element. This has been a problem in the past so this spring I changed the temperature sensor thinking the original might be bad. It is rated for 248*, I believe. Well, I still have the problem. I did look online for a higher rated sensor but didn't find one in the same design. Anyway, now I think I'll put a switch on the back panel which will allow me to bypass the sensor. The sensor is a safety feature which I don't want to completely eliminate but I do want to be able to get to higher temps using both elements and this should allow that. I have noticed many a smoker going to higher temps and I was wondering if you all remove the sensor from the circuit or what? How do you do this?
I recently found Jan's Dry Rub recipe so I used this on the chicken. I was worried about the chicken drying out without a brine but this chicken was moist and tender and the rub took it over the top. I really love smoker successes! Thank you Jan and KyNola. Can't wait to try it on ribs.
Chicken pic 1 –http://www.deansmiley.com/Gallery/main.php?g2_itemId=3025&g2_imageViewsIndex=1 (http://www.deansmiley.com/Gallery/main.php?g2_itemId=3025&g2_imageViewsIndex=1)
Chicken pic 2 -http://www.deansmiley.com/Gallery/main.php?g2_itemId=3028&g2_imageViewsIndex=1 (http://www.deansmiley.com/Gallery/main.php?g2_itemId=3028&g2_imageViewsIndex=1)
Dean
That chicken looks Wonderful!!! Where do I find Jan's dry rub recipe? I am a newbie after all!!! ;D
http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub
or for the spicy
http://www.susanminor.org/forums/showthread.php?740-Jan-s-Spicy-Dry-Rub
Thank You Devo!! I will try it sometime soon! BTW, my first ribs came out really well thanks to you all's help!