The element in my OBS went out after the second smoke cycle using the Auber PID, it never made it past 120 degrees. So I gave the keilbasa a poach and got it up to an IT of 157. Ice bath to 110 and now their blooming in the basement.
All fuses are good, lights on, etc. Gonna give Customer Service a call tomorrow.
I didn't get the color I wanted, but at least their cooked. :P
(http://i120.photobucket.com/albums/o164/sam3_album/SnackStix122411015.jpg)
Good going, it would be shame to lose it! I made 5 lbs of Grandpa Jumbo's Polish today, not in the Bradley but in an antique Sausagemaker 20 lb Smoker, maybe some pix tomorrow. I have thought maybe, just maybe, the Bradley is a tad too complex (heresy?). The main thing I needed, I realized, was a reliable temperature controller - mine is a Ranco - and the smoker, I think, really doesn't matter a whole bunch...I have a Little Chief, a Sausagemaker and the Bradley. I do like the Bradley best though.
Nice going on the kielbasa, we really like that stuff and eat way more then we should... :D