Hello everybody got a quick question. I have a six rack digital smoker with an auber single probe pid. I am doing a 10.5 ham that was about 22lbs but cut into two pieces. I am at the stage of letting it hang for 12 hours at 120* to dry. My pid is controlling the heat but the controller said it is 116-125*. I don't think it is a huge deal but i thought it would be pretty close to 120*. I got the probe clothespinned to one of the rack holder just below the meat. Any help would be great. Thank you
I'd trust the Auber.
If you are controlling the heat with the Auber, that's where my money would be.
Yeah i am trusting that. Thats what the display on the the auber said. It seems to be getting tighter the longer it sits in there. I just thought the numbers on the pid would not be changing so much. Thank you
I won't do it on this smoke, but when you do a butt or a longer smoke,
do what's called an auto tune and that will tighten the controls to fit your smoker.
Sounds like the instrument needs tuned. I agree with CRG, wait till after this smoke and tune it using 'autotune'. Make sure you put some bricks or something in the tower to simulate a load of meat. Also a temperature controller typically will have a little overshoot and undershoot as it first comes to temp. That is normal. The overshoot/undershoot will get smaller each time it cycles till it is right on.
Thanks guys it has got a lot better after time. It was a big load to start out with. But it has worked awesome and no problem what so ever. Hams are at 130* mark just waiting to finish. Hope they turn out good. Its been a long smoke but should be worth it.