'Been lurking here for some time.
Decided that I wanted a circulation fan, bubba pucks, an ET-73 and a PID from the start. Auber ships really quick. Light speed compared to Omega. Anyway got the bubba pucks and an ET-73 at Auber when I got my first PID. Smoker arrived a couple of days later. Got fan(s) and PID installed before my first smoke.
'Been smoking something every week.
My brisket crashed and burned but I'll give that another whack someday.
The smoked sliders are worth repeating.
Bacon wrapped boneless, skinless chicken okay.
Butt Can chicken turned out pretty good.
ABTs: pretty good. Even better the next day.
Best thing so far has been Chicken Wings; entitled M Wings
http://forum.bradleysmoker.com/index.php?topic=12066.0 (http://forum.bradleysmoker.com/index.php?topic=12066.0)
I've been thinking a little more automation would be nice. Such as when the IT reaches set point to shut the unit (heater) off. Somewhere on here or on Old's Place someone mentioned a two input PID with a hold temp. Rather than roll my own. I opted to go the off the shelf route. Not a two input PID per se, but three PIDs. One for cook temp, one for hold temp, and one for food temp. Still waiting on pieces. Should be here some time this week.
It's a stretch to say that this is the best hobby yet. But it's lots of fun.
JoeHifi
Joe, how far South?
I am in SE texas, just above Houston.
There are several texans here on the forum, but can always use more.
Sounds like you are set up for some good smokes.
CRG, San Antonio
Kewl, welcome aboard again.
Great forum, nice people, all are willing to help.
CRG,
I read a good article on brisket last night on The Pickled Pig.
http://www.thepickledpig.com/forums/bbq-contests/703-award-winning-competition-brisket.html (http://www.thepickledpig.com/forums/bbq-contests/703-award-winning-competition-brisket.html)
Thanks for the info.
Welcome to the forum JoeHiFi, Glad you decided to join in - the more the merrier. As you've probably already found out, this is a pretty good bunch of people always willing to help in just about any way! Interested in hearing about your controls!
Used to live just off I37 between Pecan Valley Dr. and SE Military. Would have gone to Highlands High, but moved to Seguin. Been here in Nashville for 30 years this month. Parents and sisters still in the Seguin and Canyon Lake area. Got back to SA last month. Drove around seeing sights. Had fun seeing things I haven't seen in quite some time. Rest of my family is from the Bandera area.
Caneyscud,
Thanks.
If all goes as planned more automation next weekend.
It seems that you already have the bells and whistles for good smokes. Welcome aboard.
Interested in your plans.
HR
Caneyscud & HR,
My latest schematic: (click picture to enlarge)
(http://img30.imageshack.us/img30/8232/pidplusholdandalarm.th.png) (http://img30.imageshack.us/i/pidplusholdandalarm.png/)
I'm not sure if it will work with two probes. May need three.
All PID numbers from Auber. The SYL-2342 is relay out. As you may know, the SYL-2352 will drive a SSR.
I figure that you leave the 2342 stock (don't run auto tune), and until the IT reaches set point it (2342)
will not close the relay. So the cook PID will be in control of cabinet temp. However when IT is reached, the relay will be switched on and latched, and the hold PID will be in control of cabinet temp. Not shown on this drawing is a connection for remote indication: Beacon in my home office. Perhaps one in the kitchen.
(You don't need a 40 amp SSR. I wanted more than enough capacity for a second heating element.)
W E L C O M E to the Forum JoeHifi!
Welcome to the forum. I'm a newbie here also however I'm a newbie to smoking as well. These guys/gals all helped me turn out amazing 1st 2 smokes. Now I'm going to tackle a turkey.
http://forum.bradleysmoker.com/index.php?topic=11916.0 (http://forum.bradleysmoker.com/index.php?topic=11916.0)
http://forum.bradleysmoker.com/index.php?topic=12026.30 (http://forum.bradleysmoker.com/index.php?topic=12026.30)
It was a group effort.
Welcome to the fun JoeHifi, sounds like you have got a good plan, let us know how it works.
Joe
That's a great looking project. Keep us posted how things go with it.
Mike
Okay Mike & OU812,
I post in the proper area when I have all the details.
Joe
LindaCC,
I enjoyed reading your saga. Nice looking grub.
Joe
FLBentRider,
Did you ever get your two input PID?
Joe
No I did not.
Welcome Joe Hifi,
Good forum, good people, and most important good sound advice!
Tim
Hi Joe
Have you tried making any types of sausage in your smoker?
Do you have any problems keeping you smoker at a constant temperature when smoking?
Type to ya later
KC Smoker
muzzletim,
Thanks,
I've noticed that.
KC Smoker,
Have not tried sausage.
Tried BC chicken at 230, 3 cherry; skin was less than desirable.
Did wings again last night. (marinaded in Italian dressing, 250, 2 Mesquite, one apple to 160F)
Smoking bacon wrapped boneless/skinless chicken breast tonight. (marinaded in Italian dressing, 250, 3 oak, 1 hickory to 160F)
I acquired the OBS for brisket. Although I have only attempted once so far. (Only been at this since September 25, 2009.)
With my current setup: stock heat element, one PID and the fan mod the cabinet temp swings about +/-10 F. That's much
better than I could do with the rheostat.
With a higher power heat source I dare say that the temp swing could be much less.
http://forum.bradleysmoker.com/index.php?topic=8987.0 (http://forum.bradleysmoker.com/index.php?topic=8987.0)
Joe
The present progress of my multi PID control set up is on this thread:
http://forum.bradleysmoker.com/index.php?topic=12149.0 (http://forum.bradleysmoker.com/index.php?topic=12149.0)
Joe