I was wondering if anyone has tried this temp control/sensor on an OBS http://sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=274 (http://sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=274)
-Brian
That looks pretty nifty. I guess it controls via a plug inter it or inline connection. at that price thou its a bit higher than the TS I build from Dyer component and Radio Shack peices.
Might work but nothing beats a BBQ GURU/RAPTOR ;D
nepas
Besides being expensive, nearly as much as I paid for my OBS, the guru/raptor lowest temp is 90 F. My cold smoking never gets to 90 F. The one listed above goes down to 50 F. I'll have to call and see if it will work on the OBS or look into building my own.
-Brian
Tape both probes together with some metal tape ;) lowers the temp
nepas
If your cold smoking, you are not going ot want to use the heat bulb on the cabinet. So temp control is not to plug the unit in. The only heat source is the puck burner, which if you control that, you change the puck control and change the rate and possible amount of smoke you are using. So if you need to be that low. no heat control other than plug.
The controller I have (http://www.dwyer-inst.com/HTDOCS/PDFFILES/iom/temperature/TS_iom.pdf) can go down to 50. But the lowest I have used is 170 or 150 to keep something warm.
I have my upper limit set at 250, which I use from timw to time for some things. Never with Smoke.
Still looks cool.
Wood, I've seen you mention your set up while searching here. Is there a specific place where you posted instructions on building one? It gets quite cold here in Pennsylvania and I would need the temp control to maintain cold smoking temps in the cooking chamber while smoking in the winter. I use an off set cabinet, similar to the cardboard box cold smoking set up http://forum.bradleysmoker.com/index.php?topic=5264.0 (http://forum.bradleysmoker.com/index.php?topic=5264.0) The smoke generator is out of the cooking chamber and only provides smoke and very little heat.
Plus a lot of my sausage recipes call for maintaining temps anywhere in the 100 F to 165 F range.
-Brian
I did some summer sausage at 160 F (with smoke generator off set) and I had to keep running out to adjust the temperature slide on the cooking chamber. I have a remote monitor and it kept driving me nuts watching the temps go up and down. I'm trying to find something to make the cooking chamber temps more stable and avoid so much babysitting.
I really love this forum and appreciate your input!
-Brian
(http://img.photobucket.com/albums/v85/halbleib/smoker3.jpg)
(http://img.photobucket.com/albums/v85/halbleib/pep.jpg)
(http://img.photobucket.com/albums/v85/halbleib/pep-1.jpg)
Looks like a PID will let ya set anything from 32 (F) to 2300+ (F) degrees. I'll have right at $100 in mine when I get it done...if I get it done. Use an Omega "K" series thermocouple if you build one. Plans are on the recipe site, click the smoker in my sig, then recipes, then scroll down to Bradley Accessories (or something like that).
Thanks Tim!
-Brian
Quote from: Stickbowcrafter on June 06, 2007, 12:13:34 PM
Wood, I've seen you mention your set up while searching here. Is there a specific place where you posted instructions on building one? It gets quite cold here in Pennsylvania and I would need the temp control to maintain cold smoking temps in the cooking chamber while smoking in the winter. I use an off set cabinet, similar to the cardboard box cold smoking set up http://forum.bradleysmoker.com/index.php?topic=5264.0 (http://forum.bradleysmoker.com/index.php?topic=5264.0) The smoke generator is out of the cooking chamber and only provides smoke and very little heat.
Plus a lot of my sausage recipes call for maintaining temps anywhere in the 100 F to 165 F range.
-Brian
Where in PA are ya Brian
North East here
nepas
Opposite corner nepas, southwest. About 20 miles west of Pittsburgh.
OK, my brain is spinning after reading the PID instructions. Only read through them real quick but I got lost a few times. I'll have to search for more pictures. And it never really explained how it worked, which I guess isn't important as long as it does. And I need to find out if there will be a problem removing the smoke generator for cold smoking like I do above.
-Brian
OK, I read more thoroughly but I'm still lost on one point. Does the PID control the temperature of the generator and the cooking chamber or one or the other? Brings me back to my last post about my need to remove the generator and mount it offset. Will the PID still do the job with the generator set up offset like I have in the pics above. If so, I'll get busy building one.
-Brian
The PID controls the main heating element. You don't want it controling your Smoke Generator because it requires full power to properly burn the pucks in the 20 minute time frame that each puck sits on the burner. Using a PID when you have the Smoke Generator in an offset box should work perfectly providing you run the auto tune while it is setup that way.
Mike
THANKS WALLEYE!!!
Most of the old posts related to PIDs have bad links or missing links for pictures. Could someone please post some pics of thier PIDs connected to the OBS so I can get a better visual? I think I understand the concept now but I believe some pictures will sew up the loose ends. Thanks.
-Brian
So the new digital models, which I saved $150 by not getting, would accomplish the same thing as the PID I'm going to build which will probably cost more with materials and my time invested? Great :-\ Oh well, gives me something else to do I guess ::)
Someone give me a quick explanation as to how the power cords run from PID to smoker starting from the wall outlet of your house. That's still cloudy.
-Brian
My thoughts on pid.Stay original its easy one ya get the hang of it .Which is by the 4 th smoke.times and temps are no biggie these add ons to me are just that a waste of time and money.Just my 3 cents worth.I have 2 originals and dont even use a probe.I do use a thermalpen which is the greatest tool out there .85 bucks and theres an upgrade.I know i might get blasted for saying this but.Ya guys dont really need this add on stuff to get great results.If your somewhat a cook or have experince with food this machine is set it forget it.Some what.So once again my 4 cents.
Point taken Ice, and I appreciate and understand your outlook. But if these things work to +/- a few degrees like they claim, I think it's worth looking into.
I have a WSM smoker and I've made some awesome Q over the years with nothing more than an internal thermometer to check the meat occasionally with no worry about temp fluctuations. Recently I've got into cold smoking, semi-dry curing and dry curing. Most of these processes require more accuracy. That's why I'm interested in fine tuning my OBS to those needs.
-Brian
Rat is right, the original is fine without the PID, but I'm a numbers guy...I want to set it to a number and walk away from it, only having to come back to check my meat temps, and make sure my pucks aren't jammed.
The digital does have the advantage of setting to a number, but on a 10+ hour smoke/cook, you have to re-set the timer before 9:40 is up.
PID 'structions.
On the newer originals that have the computer cord style plug on each end of the cord that runs from the smoke gen to the cabinet lamp, you can just use an old computer cord to plug into the wall, run through the PID, and into the cabinet lamp, completely bypassing the smoke generator. The Smoke Generator still plugs into the wall to provide power to it. The older style original has a complete computer style cord with a normal electric male end on the end that plugs into the smoke generator.
The wiring diagram on the recipe site reads from right to left, starting with the wall plug. Once I figured that out, the rest of the diagram made a lot of sense. I'm still going to need help from somebody when I fire it up to set my target temp and run the auto tune feature as the PID manual could just as well be written in Greek or Chinese.
Hope what I've written makes a little sense for you.
IceRat;
I'm not blasting you. Just providing a response.
Butts, briskets and ribs are one thing, and those cuts of meat are very forgiving, if you go over or under you cabinet temperature by 10°F or so. Once you start smoking sausage, fish, hams, Top Loin, bacon and a number of other foods that are less forgiving and require more temperature management, then the temperature control devices become more important and are very useful.
No blast takin.it still seems a personal prefernce and that ok by me.I have done lots of other things like u mention and have no problems.But i guess i am one of those who sit by my shed and drink lots of beers while smoking and keep a close eye on stuff along with really knowing my temps inside and out.Just say i am a bs pro ..Patting self on back ok enough. ;D ;D.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00038.jpg)
and listen to my bose system.Im just one of a few here that think this pid is not for me or them.Sorry didnt mean to sound like a jerk or misleading.
bryan
look at this post (if your into looking and getting more confused http://forum.bradleysmoker.com/index.php?topic=2574.0)
I wanted something simple that I could easily handle doing other things for a long time and not worry about checking the temps. I have my setup in my garage and I do not want issues in there. and I am a bit of a control guy, engineer in me.
The TS is much simpler than a PID. The link above, one of bubbagumps controllers is in pictures as as drano38's setup. Mine is more like the bubbagump ones. TS control output is linked to one standard 15A plug, while the other 15A plug is straight power - uncontrolled. The TS is set on temps to cut power when I am off by 1 degree.
I do not connect the cabinet to the smoke generator.
In my 2 plugs. The controlled outlet is plugged to the Cabinet, the uncontrolled outlet is plugged to the smoke Generator.
The control is on the TS to the cabinet direct. This allows you to be free from the smoke generator and cabinet.
For me I like it. If it goes, I will make another. It works for me.
My opinion and approach.
OK stick crafter ........... I love this post from olds place .......... CLEARED THE CLOUDS FROM MY HEAD lol ........ I have a dwyer TS but when that takes a crap I will follow this link ............... took the WTF out of the PID for me ........
http://www.susanminor.org/forums/showthread.php?p=504#post504 (http://www.susanminor.org/forums/showthread.php?p=504#post504)
Later ................
You guys are friggin' awesome. That's what I love about this forum. I can ask stupid questions and get good answers. Sorry to be so dense on the subject, just trying to make sure I understand completely before proceeding.
Diagram reads from right to left, GREAT! Sure does make more sense now. Thanks Tim.
I appreciate all the input. I'll get studying on all the links you all provided.
Just for the record, I just bought my OBS and aside from the male plug that goes into the wall, the rest of the plugs all have female ends, like a computer plug as someone put it. Glad to hear I can completely bypass the smoke generator since that is offset for most of the stuff I'll be doing.
THANKS!!! And keep it coming!
-Brian
Wood, you are the man, thank you. After reading with a clear head and full attention (wife and kids in bed ;D) seems trying the TS first is a no brainer. Gonna see if I can order one right now!
-Brian
TS on the way, will keep you posted.
-Brian