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[SmokeyRobbinSon]

Hello all. I am new to the forum. I have been smoking meats for the last 5 years or so. My last electrical smoker was a Masterbuilt that lasted for 18 months and then started having electrical issues. The last use it tripped my breakerand ended up catching on fire. I will never buy another MB product. I have been looking at the Bradley digital smoker and was about to buy one last night when I found this forum and started reading people recommend the Original smoker with a PID. I honestly had no clue what a PID is prior to last night. I am unsure if I need one because I am located in Florida and the outside temp is usually not cold enough to effect my smoker temp. I would like some input from you guys on whether I need the PID and if the digital smoker is worth the extra money. I typically smoke brisket, pork butts, wings, & jerky.

Thanks

[Grouperman941]

I'd say that for the butts, wings, and probably brisket you would do OK with the original without the PID. Monitor temps and adjust the dial to try to hold what you are shooting for, and monitor the IT. The food will be great. What you might lack is consistency across cooks.

For jerky, it is much harder, IMO, to keep the temp down. One bad swing and you have cooked edges. I would recommend a PID for that and anything else that can quickly overcook, like fish or sausage. When using lower temps in warm (hot) weather, the box gets hot fast. Bradley will overshoot quickly unless you are very vigilant and use the settings carefully.

Another benefit to the PID, if you get a dual probe, is that you can set the settings to change based on IT. So for a butt, I usually have it set to cook at 225 until 195 degrees and then kick down to 170 for a holding temperature, just in case I get tied up when the cook is finishing. This essentially turns off the oven but then holds it at a safe temp without overcooking.

I used my OBS for a long time without a PID and made a lot of good food. PID makes it easier.

[beefmann]

you  really cant go wrong with a  4 rack,  for most anything.. it will do a good job, have done briskets, butts, shoulders, roasts, hams, pork loins, pastrami,,,, and the  list goes on,,, never  done jerky,  for the  most part you  can,,, something to  consider,, order an extra set of 4 racks,, invert then and now you  have 8 racks to do jerky  with,, one stacked on top of the  other,,,

The pid helps keep the temps from varying wildly ... 20 or  30 F swings,, if this is not a  big  concern of yours ,,, then forget the pid for the time being and start off  with the  basic bradley

[SmokeyRobbinSon]

Thanks for the input. Is the BDS worth the extra cash?

[beefmann]

I  would have to say  no,,, we can get a PID.... temp controller that does a better job for a  little less ( depending on choice )  then  the  price difference and it  does a better job

[manfromplaid]

 I agree with beefman . I bought the digital and shortly after a pid. could have used the extra cash towards the pid.

[SmokeyRobbinSon]

Thanks for the input.