BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Digital Smokers (BTDS76P & BTDS108P) => Topic started by: chickenlicken on February 01, 2012, 04:53:44 AM

Title: Auber PID questions
Post by: chickenlicken on February 01, 2012, 04:53:44 AM
I have the DBS and am going to add another 500W element.  Couple of questions on PID....

Just curious if there is a big difference between the "do-it-yourself" Auber controller and the "plug and Play" controller besides cost? 

Has anyone installed the the do it yourself pid in the box that comes with the smoker instead of making a seperate box?

In one picture I saw the single probe plug and play Auber PID get its power from the output on the DBS....Is it better to just bypass the output on the DBS and have the Aber have its own power supply?  If you use the output on the DBS do you just set the time and temp to the max on the DBS so that the Auber is then regulating it?

Thanks a lot!

Title: Re: Auber PID questions
Post by: OldHickory on February 04, 2012, 04:08:22 PM
I keep it simple, --if possible. ;D ;D  Auber dual probe, plug and play.  After your second element install, the PID has a auto tune feature and instructions that work great.. Works good for me.
Title: Re: Auber PID questions
Post by: nitrous on July 15, 2012, 01:26:18 PM
can you clarify why a dual probe?
Doug
Title: Re: Auber PID questions
Post by: tskeeter on August 01, 2012, 10:44:23 AM
The dual probe PID uses one probe to control cabinet temperature, the second probe allows the PID to control smoking or cooking based on the temperature of what you are smoking. 

The way I've used my dual probe is to raise the temperature based on time and shut off the heating elements when the meat I was smoking/cooking reached the "cooked" temperature.  This helps to prevent over cooking and dry product.  I'm thinking I'll change the program I set up so that the temperature increases only when the second probe senses a specific temperature.  I think this will help keep the proteins in the fish from bleeding onto the surface of the fish and drying.