Hello all,
I'm new to your site, but not to smoking. I made my first smoker from an old all steel refer, worked okay..... I now have a Brinkman Grill and Smoke and only use it for smoking. I am looking forward to moving up to the Bradley but trying to decide between the digital and the OBS and a PID. Is the PID still recommended for at DBS?
Your knowledge and insight would be most appreciated.
Thanks,
Kelly
W E L C O M E to the Forum ksidener!
I have the OBS with PID - Works great for me.
You can use a PID with the DBS as well.
Welcome Kelly, I have an OBS with no PID and love it. Guess I need to try one of them high tech gadgets with my OBS.
Welcome to the forum Kelly. I have the OBS with the PID and would never go back to smoking without the PID.
I have a 4 rack digital and a PID. I wanted the PID because I wanted to start making my own sausage. It works great. If I had to do it all over again I would save the money and get the original and PID. That is what I just told my brother-in law to do and he went that route.
+1 for OBS and PID
Welcome! I also have the OBS and Auber plug and play PID. Works great for me. The PID is not required, but i sure like the program-ability of it as well as the ability to hold tighter temps.
The OBS is only available as a 4 rack -- if you want a 6 rack, you'll have to go digital.
Enjoy!
DBS and PID here.
Welcome to the forum Kelly,
a few things to consider,
1) how much volume of food you will be placing into the smoker and what kind. If you are thinking of making your own sausage with long links or more then 40 lbs of food at once then the 6 rack would be better
2) if you would be doing less then 40 or so lbs of food then a 4 rack would be best
both with a pid controller and fan or blower would be great'
Good luck
Beef
Welcome to the forum Kelly,
Ditto what Brisket Lover said:
Quote from: Brisket Lover on December 03, 2010, 08:34:42 AM
+1 for OBS and PID
Welcome to the forum!
hi all,
newbie from central pa looking to get started...any suggestions on what to try first...should i start with something easy
thank you
tom
Welcome to the forum!
Enjoy!!
Hi Kelly and welcome. OBS and PID here. Works well.
Pork butt is an easy first smoke and delicious
Thanks All for your welcomes and comments. Been a busy holiday season so only now able to get back on site and see responses. As of today, I have placed some calls around Victoria BC, near where I live, and am looking for an insulated proofing cabinet. The more I read and poke around here, I'm now leaning toward build my own, and going with the smoke generator and adding the bells and whistles I think I need as I go along. I'm also leaning toward going with a multipurpose set up that would allow me to have a separate firebox below and away from the cabinet box, much like the "historical designed" ones shown on the Wedliny Domowe sausage site.
http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-meat-smokers
What I have in mind would allow me to use our local alder wood as a natural smoke during the seasons I can burn, and then going with the BSG in the summer when "open" fire burning is highly frowned upon by the local volunteer fire department.
Additional comments most appreciated.
Cheers and Happy New Year,
Kelly
Congratulations on your purchase and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!