Did my 2nd smoke Saturday, chicken and ribs. started at about 3, and the day was unseasonably warm, but by 8pm it was back down into the 60's.
Started my smoker to pre heat, and turned it up to 250, put the ribs in when the thermometer read 230 inside the box and then backed the temp down to 220.
I was able to keep temp roughly at 220 to 225 with the 230 setting.
However, as the night went on, i had to have my thermometer set at 280 and even 290 to maintain the 220 to 225 rage of the box.
Does the drop in the outside temp really affect this that much, or is something wrong here?
what was your vent set at? Was it windy at all?
i had it wide open. early there was a breeze, but the wind did die down to almost nothing by evening.
I just check my 4 RD with my PID and Maverick T-73 yesterday. Was glad to know my PID is working right.Temps were within 1 degree. But when I turned on the smoker box without the PID my temp showed about 15-20 degree difference from what Maverick was saying. It seemed to hold true whether the reading was from bottom or top of cabinet. Smoker box read 250 but Maverick went to 230. I think it is better to use just the tower for temp once the smoke portion is off. If you need more temp later you can always turn smoke generator back on.
Quote from: watchdog56 on October 13, 2010, 08:22:48 AM
I just check my 4 RD with my PID and Maverick T-73 yesterday. Was glad to know my PID is working right.Temps were within 1 degree. But when I turned on the smoker box without the PID my temp showed about 15-20 degree difference from what Maverick was saying. It seemed to hold true whether the reading was from bottom or top of cabinet. Smoker box read 250 but Maverick went to 230. I think it is better to use just the tower for temp once the smoke portion is off. If you need more temp later you can always turn smoke generator back on.
the more i read about the PID the more i'd like to get my hands on one.
i've seen links to the site that sells them, but what is the most popular?
Quite a few have the Single probe version. Which will work just fine IMHO. I dont know enough about the dual probe version to make comments on it.
The fun thing with the new dual 1202 is that you can cook more than one piece of meat at the same time unlike the 1201. Ex: you want to cook 2 butts at IT of 195 You set your pid at 200 ex just to make sure it does not close your heater after 195 but you set your AH2 at 195 (meat probe alarm) so when your 1st piece of meat reached 195 the pid does not close the heater and you have time to switch your meat probe from 1st piece of meat to the 2ND. Of course you can always do it with your maverick if you rather but it's nice to have this feature on the pid.
The dual vs single PID is a matter of convenience in lieu of need.
I have the OBS - so the dual PID allows me to control when the smoke generator starts and stops - now if you have not installed a second element, you may want the SG on for the added heat.
The dual allows you to turn off the heater based upon internal temp of the meat; or if you are cooking something that you want to ramp up the temp, it would allow you cook at say 200 until the IT reaches 140 and then cook at 230 until the IT (or time) reaches your shut off value. I am not into sausage making (yet ----toys cullinary instruments are on their way) but I imagine it is usefull for this.
Bottom line, if your budget can afford it, get the dual. If you would rather spend the $$ difference on something else, a single PID will work; others smoke without a PID at all. If you are going to add a second element than you should buy some type of controller.
Regardless of which one, get it with the hanging probe, not the wall mounted one. You will have more flexibility.
So, the bottom line -do what you can afford as long as you leave a little extra for the required adult beverages.
Just my $0.02
if anyone can help quick, i'm about to purchase this pid:
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=151&zenid=b3ef9977850b0bc862c2de0c504b01dc
good, bad, indifferent?
would you suggest something different?
Man you can't be wrong with this one and this model 1202 has been released last week. I tested personally this summer THE BEST PID EVER!!
Quote from: thirtydaZe on October 15, 2010, 09:46:20 AM
if anyone can help quick, i'm about to purchase this pid:
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=151&zenid=b3ef9977850b0bc862c2de0c504b01dc
good, bad, indifferent?
would you suggest something different?
Hey thirtydaZe, I agree with toker on this one. Great unit.
Go for it - get the hanging probe not the wall mount.
$201.00 Shipped!
Thanks for the input guys.
Great! you won't regret it! :D
so i've been looking at it, and setup looks very simple, just plug and play.
if anyone has time, can you give me a quick cliff notes version of how it actually operates?
does this completely render the control/timer function on the digital box completely useless?
Hum i think so...Sorry i have the obs not the digital. All i can say is that you will controll your smoke generator as usual and your tower with the pid. Please p.m. me your email and i will email you the instruction manual it is a pdf format.
The following link should help you get started:
Auber Plug & Play PIDs (http://www.susanminor.org/forums/showthread.php?672-Auber-Plug-amp-Play-PIDs-Single-Dual-Probes)
Thanks Habs i sent him the instructions manual of the 1202cph the same that he just ordered. But THX for the link always usefull.
I'm have the same issue with the temp this evening.This is my 4th smoke with this Bs6d. (I think I got that right). The outside temp is 50 deg wind 13 mph. I'v got it set at 260. Temp only getting up to 214.The only gauge I'm using is the that came with it.(plugs in the back)I don't worry about these thing as I'm used to my big offset smoker but since I saw this thread I jumped in.Oh and all thats been in there for a couple of hours are 2,7pnd butts. Thier temps are over 160 at this point,if it takes long I dont care,or I'll stick them in the oven to finish. I will bring over some of my tricks to this smoker but wondering what else you all have up your sleves. Oh and I'am not tring for 260 deg in the smoker,just tring to keep my head above water and experiment a little.
Jarck, if you will put dual elements in that 6 rack with the pid controlling the temp ....
That my man is a smoking maching.
Recovering on temp when you add more meat or open the door is quick.
Pre-heat is quick.
That makes it a great smoker/cooker.
Ok,ty now I know my brain storm ideas were going in the right direction. I KIN DO IT !!
Quote from: classicrockgriller on October 16, 2010, 06:53:14 PM
Jarck, if you will put dual elements in that 6 rack with the pid controlling the temp ....
was it you that posted a link on how to add a dual element?
just bought a PID, and perhaps this will be something i do in the future.
Quotewas it you that posted a link on how to add a dual element?
just bought a PID, and perhaps this will be something i do in the future.
Here is a link to the specific page that lists the mods.
http://www.susanminor.org/forums/forumdisplay.php?27-Bradley-Accessories-User-Modifications
Here is the link to the homepage of the recipe page:
http://www.susanminor.org/.
Here is a link to another guy that did the mod.
http://forum.bradleysmoker.com/index.php?topic=16299.15
Here are links to where I bought the parts when I did my mod:
http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=high+temp+connectors&osCsid=undefined&imageField.x=5&imageField.y=6
http://www.alliedkenco.com/catalog/product_info.php/products_id/777?osCsid=undefined%26imageField.x%3D5%26imageField.y%3D6&imageField.x=5&imageField.y=6
http://www.alliedkenco.com/catalog/product_info.php/products_id/776?osCsid=undefined%26imageField.x%3D5%26imageField.y%3D6&imageField.x=5&imageField.y=6
If you order them somewhere else make sure that they are high temp wire and connectors. The ones I saw at home depot were rated high temp but only good for 175F. Make sure it says for appliance and the temps are rated at least 300*.I would buy a few extra connectors and extra length of wire. It is cheap insurance if you make a mistake. I was glad I did.
I bought my second element at Yard and Pool online.
You could also add a circulation fan at the same time. It help quite a bite to distribute the heat more evenly into the tower. Here is where to get it and if you want to you could add a couple of racks positions to your smoker This way all your mods would be complete. I did everything at the same time and i dont regret it.
fan kit
http://smokeandstuff.com/index.php/products/complete-fan-kit
extra rack kit
http://smokeandstuff.com/index.php/products/6-rack-kit
On a digital 6 rack you can order 2x 6 rack kit and transform it into a 18 rack digital if you want. CRG did and he is please he did i'm sure.
thanks for those links guys! will have to delve deep into them tomorrow at work as cooking and drinking and football continues.
just made a turkey breast, bone in, was bigger than the package read, so we are in the oven.
made some absolutely killer wings along with.. very proud of myself!
will note, it's 56* outside, had my smoker cranked at 320*, tower temp was only reading 223 on the smoke unit.
Just wondering about temperatures. I have put the circulating fan in and now got the dual PID the other day. I have made a lot of sausage over the last couple of years and know about drying the skin and internal temp. But unsure what temp to set the PID after smoking. If doing a roast or steaks etc. pork or beef should it come up slow or cook fast. I know slow is good but over night might be to much and also do I need a rub for everything I put in the smoker? I have seen a lot of post and thought a pro could help. Looking forward to your comments.
As far as rubing is as you wish i think. For steaks i rather cold smoke it then grilling it on the BBQ. I generally just season my steaks not necesarely rub them..
As far as roast and other things when i hot smoke, i set my pid at 225 for most of the food except for chicken that i set it at 250.
Thanks Toker, that's a start is there any approximate time per pound I can go buy of coarse rule of thumb?
I have a question regarding the Sensor Cable on the DBS.
Is the jumper still required when the PID is in use, or is it just the heat sensor for the digital box itself?
If you go to the download section of the bradley smoker home page it's on pg 12 of the manual.
It's labeled:
1. Sensor Cable
and then has an:
A. Sensor Receptacle
B. Sensor Receptacle
The A. side being on the generator, and the B. side being on the tower.
When i go to the link:
http://www.susanminor.org/forums/showthread.php?672-Auber-Plug-amp-Play-PIDs-Single-Dual-Probes
and scroll to the DBS section, i don't even see a spot for the jumper.
Hi thirtydaZe ,
The sensor wire is still used with the PID. The picture doesn't show it as you noted.
With out the sensor wire, the smoke generator will show an E1 error message.
Hope this helps.
HS
EDIT: sorry, wrong thread I posted this in.
I'll bow to someone that has BDS.
It won't matter what you set the oven temp to on the SG so long as plug the oven into the Auber. IF the oven sensor is above what the oven set temp on the SG is, there just won't be any power to the empty socket for the oven on the back of the SG, which is not is use anyway. However, IF the oven time runs to zero, the SG will shut itself of. The SG side operates somewhat independently - you just need to have time on the oven side. Make sense?
Even with the PID, you will not be able to maintain a stable temp in windy/cool conditions with just the stock Bradley heating element. 500 watts is just not enough power. Add the 2nd element. IMHO, this is a mandatory modification if you live in an area where temps drop below 40F. I really wish that Bradley would change the DBS to a stock dual 500 element or a single 1000 watt element.