I got a box today

[Sailor]

The roaster I have holds a constant temp without an PID.

Just sayin.  ;D

Yep, you is correct.  I just finished my test run.  Filled it up with water and cranked up to get the temp up and after it got to the 160 degree area I backed the control off to just under 200 degrees and she held 160 for 2 hours no problem. 

So used to using a PID to maintain temps in the Bradley I guess  :o

[Habanero Smoker]

I am not sure how many watts this roaster carries.  Someone on here in another thread (wish I could remember) said they run theirs with the PID.  I think Kirby suggested to seal the probes just in case it slips into the water.  I will have a bit of time today to take it out of the box and play with it.  Will hook up the PID and see if it will work.  Hoping that I don't blow up my PID.   ;D

You may be recalling one of my posts. In that post I was not referring to an electric roaster. I was describing the setup I use; which is a stock pot with water, heated by a hot plate, and I use my DigiQ II to control the hot plate.

[OU812]

The roaster I have holds a constant temp without an PID.

Just sayin.  ;D

Yep, you is correct.  I just finished my test run.  Filled it up with water and cranked up to get the temp up and after it got to the 160 degree area I backed the control off to just under 200 degrees and she held 160 for 2 hours no problem. 

So used to using a PID to maintain temps in the Bradley I guess  :o

Did ya mark the roaster with a perment marker where that sweet spot of 160 is?

[Sailor]

Yep, Got her marked and will be ready to go.

[OU812]

Yep, Got her marked and will be ready to go.

Sweet.

Now its time to make some stuff to cook in that bad boy.  ;)

[Kevin A]

Temps in my roaster are pretty constant, so never really felt the need to use a PID, etc. Just a reliable easy-to-read thermometer so I can keep an eye on things. Poaches usually last less than an hour most times.

—Kevin

[Sailor]

I will give the roaster a work out this weekend.  Planning on making those Asian Chicken Sausages that Kevin has been making.  Really looking forward to trying them.