First, this is my first time posting. LOVE this forum. Been a great tool in researching to figure out what smoker to purchase.
Pretty much boiled it down to the Digital 4 rack smoker, but now I am reading a ton about this PID with the Original Smoker. Here goes...what is a PID and what does it do? I guess, I just need to know exactly what the PID does and how much of a pain it is to install and why that route is better than a Digital one where everything is already built in.
Thanks a lot for any replies and looking forward to being a part of the forum.
"proportional–integral–derivative" controller --- A PID can be used for a number of processes, but for smoking, it controls temps.
I have a different kind than most of the folks here --- someone will be along to explain the ones you're seeing in various posts.
I'm no expert and dont own a PID YET.... but heres a link to one of the more popular ones.
http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=151&zenid=6abef99ff8dea41a25c13b1d15ebb430 (http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=151&zenid=6abef99ff8dea41a25c13b1d15ebb430)
From what I understand, the PID controls your heating element to keep temps within 1-2 degrees as opposed to the wild temp swings of the one that comes built in to the Digital Bradley Smoker (DBS)..... can be anywhere from 10-30 degree swings.
Also, from reading here on the forums, its not too necessary to own one unless your smoking sausage (and something else, can't remember) which requires a more constant temp.
If your just smoking butts, ribs, chicken and such, the DBS right out of the box will be fine.
I'm sure an expert will be by shortly with a little more info :)
EDIT: If there was a Canadian Distributor for the link above I would have bought one right away, mainly because I originally bought the DBS to smoke sausage.
Thanks everyone. I am likely going to use for pork, brisket, ribs and maybe chicken...not looking to do sausage really.
Welcome to the forum, and as you will find out these great folks on this forum never get tired of answering ANY question...as a group the people on this forum are as knowledgeable and are as informative as any I've seen..after you receive your PID you may have several questions, if so just ask.someone will offer help..again welcome to the family..
OK. So, allow me one more question that will probably make you all shake your head...
I buy the OBS and then buy a PID from where? Once I have a PID, do I have to install it?
If you get the OBS you will have to purchase the PID from Auberins. I believe there is a link posted. Installing the PID is pretty Stupid friendly. I was able to do it. It is plug and play.
Quote from: OneBallBiscuit on May 10, 2011, 06:32:26 AM
OK. So, allow me one more question that will probably make you all shake your head...
I buy the OBS and then buy a PID from where? Once I have a PID, do I have to install it?
First of all, welcome to the forum. I have the digital model and if I had it to do over again I would buy the Original model and a PID. In fact, I just purchased a PID for my digital as I am going to begin to learn to make sausages. It is easy to connect. No real "installation" to it. You can plug the power cord from the smoke generator directly to your power source. You will need an extra power cord(an old computer power cable will work)to plug the tower into the PID and the PID into the power source. In this format, the PID controls only the heating element in the tower. The smoke generator remains independent.(The info I just gave you is for hooking up a digital, not sure about needing the extra power cord for the OBS but now that I have said that I don't think you need the extra power cord for the OBS). Auberins also sells the short power cord you will need for the tower for the digital.
Let's talk about the temp swings. The heating element when controlled by the OBS or BDS is either full on or full off. It will run the temp up 10-15 degrees higher than the setpoint, shut off and let the temp fall 10-15 degrees below the setpoint and then come back on repeating the cycle. As the meat comes up to temp closer to the heat setpoint, the temp swings lessen and lessen. With the Auber PID, it continually monitors the temp in the tower and the heating element is on and off multiple times per minute to keep the heat in the tower within a couple of degrees +/- of the setpoint on the PID. Your Auber will come with a probe you simply put in the tower to measure the temp in the tower.
Sorry for the long post but maybe this will help you some. Folks more knowledgeable than me will come along and correct any misinformation I have given you.
KyNola,
You just made it perfectly clear to me that the OBS with the PID thing is the way to go. Thanks for the help. Will order today most likely.
Another nice thing about the PID (I have and older used PID and OBS) is you can program it in steps...
x cabinet degrees for y hours, step up to z degrees, etc.
The fancy dual probe one can be triggered by the meat probe.
x cabinet degrees until the meat probe hits y degrees, reduce cabinet temp to z degrees
One last question...so I assume there is a temperature control on the OBS to raise and lower heat? If so, how does the PID incorporate that control? or does it override that?
Whe the Auberins is installed the temperature slider is moved all the way up...No need to override it ;)
I have an OBS and Auberins Dual Probe PID and I love it! I also just installed a convection fan and upgraded my heating element to a 900W finned style. I can use the smoke control function of the PID to instead control the fan for convection smoking and get more even cabinet temps. These mods are not necessary but I love to tinker with things ;)
Auberins Dual Probe PID and OBS is the way to go ;D
The OBS has a rheostat on the bottom to control the heat. With the PID, you just leave the rheostat cranked all the way up (slider to the right) and it takes over by pulsing the heating element on until it reaches the target temperature.
[edit]
muebe beat me to the reply.
You guys the best. Seriously, I can't thank you enough for the help.
Quote from: OneBallBiscuit on May 10, 2011, 07:28:53 AM
KyNola,
You just made it perfectly clear to me that the OBS with the PID thing is the way to go. Thanks for the help. Will order today most likely.
If you haven't ordered it yet there are several options for the Auber PID. There's the plug-n-play or you can get their PID controller that you install in either a project box or, like some of us have done, install it in the smoke controller box. The latter take a bit more effort but the PID is less than $45. Even with adding the cost of a thermocouple, SSR and miscellaneous parts the final cost is around 1/2 of the plug-n-play version. There are a few 'how-to' install articles elsewhere on the forum if you're interested.
(http://i23.photobucket.com/albums/b355/roadijeff/Miscellaneous/P1160272.jpg)
Wow...that looks sharp, but something tells me I am not equipped to install that correctly!
I KNOW I'm not! :D That's why Auber made a PID for electronically challenged people like me. "Here, plug this in!" :D
OBB... I told ya they'd be along... ;D
Are ya feeling at HOME yet?
You hang around long enough, and we'll introduce you to our resident monkey.
Or maybe even our turtle.
Welcome to the zoo.
Awrighten!
If the budget allows, buy the dual probe PID. Either case, both the single probe model and the dual probe model offer a choice of a hanging probe or a wall mounted probe. DON"T BUY THE WALL MOUNT. The hanger one gives you more flexibility and doesn't get in the way when you have a full smoker. You can also hang it below your lowest rack of meat to better control temp.
my 2 cents
Quote from: GusRobin on May 11, 2011, 05:48:17 AM
If the budget allows, buy the dual probe PID. Either case, both the single probe model and the dual probe model offer a choice of a hanging probe or a wall mounted probe. DON"T BUY THE WALL MOUNT. The hanger one gives you more flexibility and doesn't get in the way when you have a full smoker. You can also hang it below your lowest rack of meat to better control temp.
my 2 cents
Ditto...
Quote from: GusRobin on May 11, 2011, 05:48:17 AM
If the budget allows, buy the dual probe PID. Either case, both the single probe model and the dual probe model offer a choice of a hanging probe or a wall mounted probe. DON"T BUY THE WALL MOUNT. The hanger one gives you more flexibility and doesn't get in the way when you have a full smoker. You can also hang it below your lowest rack of meat to better control temp.
my 2 cents
Guess I am sorta not getting what the dual probe does...is it essentially the same as having the single probe AND a meat thermometer as well, but just set up in one unit?
Quote from: OneBallBiscuit on May 11, 2011, 08:23:55 AM
Quote from: GusRobin on May 11, 2011, 05:48:17 AM
If the budget allows, buy the dual probe PID. Either case, both the single probe model and the dual probe model offer a choice of a hanging probe or a wall mounted probe. DON"T BUY THE WALL MOUNT. The hanger one gives you more flexibility and doesn't get in the way when you have a full smoker. You can also hang it below your lowest rack of meat to better control temp.
my 2 cents
Guess I am sorta not getting what the dual probe does...is it essentially the same as having the single probe AND a meat thermometer as well, but just set up in one unit?
Yes. And what it allows you to do are things like this:
Step 1 - Run @225F until the IT(Meat probe) is 140F
Step 2 - Run @250F until the IT(Meat probe) is 190F
Step 3 - Run @190F to hold for 4 hours.
Here is good reading on the duel probe
http://forum.bradleysmoker.com/index.php?topic=18346.0
Quote from: OneBallBiscuit on May 11, 2011, 08:23:55 AM
Guess I am sorta not getting what the dual probe does...is it essentially the same as having the single probe AND a meat thermometer as well, but just set up in one unit?
The PID allows you to step function your cabinet temps. It can set each step of smoking to different temperatures and duration. With the single probe you set the duration of each cycle based upon time; with the dual you can set it either by time or when the meat reaches a set IT. With the OBS you can also use the PID to control the smoke generator although this function is limited.
After consulting the wife about the purchase, she gave me the "oh, live a little and get it already" text message, so I am now the proud "owner" (awaiting the shipment) of an Original Bradley Smoker with a PID, weather cover and Hickory and Mesquite biscuit jammies.
Thanks ALL of you for all of your help. Hope to be a real active member on here and an looking forward to learning from all of you.
Don't ya just love it when a plan comes together...lol... :D
Congrats OBB you won't regret it. If you smoke salmon it will help you to keep from getting the white boogers. Also if you do pulled pork or briskets which we smoke overnight, it adds a level of comfort knowing your temp won't shoot threw the roof and wreck your meat.
I have had my digital Bradley for about a year & have always been frustrated by the huge temp swings.
However, I have never had a "bad smoke" due to that irritation.
Yesterday I smoked some ribs & the temp varied from 188 to 276.(had the temp set at 230.)
From reading KyNola's post, I assume the reason is largely due to the large "dead zone".
I thought my element was going out when the temp would drop below the set point and the element was not coming on, yet the temp kept dropping. Now I understand why.
I was thinking of getting a PID but it seems you all think it won't help much on a digital. Am I getting that right? I always get nervous when the temp starts to go crazy!
Please let me know if you think I need one or if I would be wasting my wife's hard earned money. LOL
Roget the PID works well with the digital also. The dual probe PID basically takes over the control of the smoker. Get the PID! You will be very happy with it. And if you can afford it get the dual probe for total control of your smoker ;D
Well, everything came in the mail today. Just gotta learn how to set this thing up with the PID and all the connections. Looks a little complicated but I am psyched that it is here!
Biscuit- you mentioned that "maybe" you'll do chicken.... they are SO easy and SO good- you have to try some. My wife is a salad eater, and she loves smoked chicken on it. I brine mine overnight and smoke for 3 hours with cherry, then finish cooking until done. So good!
KyNola, I am so new I have yet to do anything but season my smoker since it just came out of the box yesterday, but now I see you recommend a PID for the digital in certain circumstances. I don't figure I need one yet, but why do you think Bradley did not just include the technology in the digital smoker?
Just curious.
Quote from: jbuzzerd on June 01, 2011, 06:28:28 AM
KyNola, I am so new I have yet to do anything but season my smoker since it just came out of the box yesterday, but now I see you recommend a PID for the digital in certain circumstances. I don't figure I need one yet, but why do you think Bradley did not just include the technology in the digital smoker?
Just curious.
First of all, welcome to the forum! As for why they didn't include the technology, your guess is as good as mine although I have wondered if they didn't really envision how versatile some of the users are. I originally thought it might be a cost issue but have learned from the tech savvy members here that it could be incorporated in the digital for very little added cost. A cost that I am confident most folks would pay in order to do away with the temp swings. Enjoy your Bradley and hang around here with us.
Welcome jbuzzerd, you should go up to the interduction thread and you will get a big welcome, there is a ton of information here on the forums and a group of people that will go out of their way to help you, again welcome my friend...
I was shocked at how good smoked chicken finished in the bbq turned out. ;D Yummy indeed.
Mark