Hello from South Texas

JoeHifi · October 19, 2009, 03:20:20 PM

LindaCC,

I enjoyed reading your saga. Nice looking grub.

Joe

JoeHifi · October 20, 2009, 07:32:30 PM

FLBentRider,

Did you ever get your two input PID?

Joe

FLBentRider · October 21, 2009, 03:04:19 AM

No I did not.

muzzletim · October 22, 2009, 10:23:08 AM

Welcome Joe Hifi,

Good forum, good people, and most important good sound advice!

Tim

kcsmoker · October 22, 2009, 11:09:39 AM

Hi Joe

Have you tried making any types of sausage in your smoker?

Do you have any problems keeping you smoker at a constant temperature when smoking?

Type to ya later

KC Smoker

JoeHifi · October 22, 2009, 04:51:15 PM

muzzletim,

Thanks,

I've noticed that.

JoeHifi · October 22, 2009, 06:38:31 PM

KC Smoker,

Have not tried sausage.
Tried BC chicken at 230, 3 cherry; skin was less than desirable.
Did wings again last night. (marinaded in Italian dressing, 250, 2 Mesquite, one apple to 160F)
Smoking bacon wrapped boneless/skinless chicken breast tonight. (marinaded in Italian dressing, 250, 3 oak, 1 hickory to 160F)

I acquired the OBS for brisket. Although I have only attempted once so far. (Only been at this since September 25, 2009.)

With my current setup: stock heat element, one PID and the fan mod the cabinet temp swings about +/-10 F. That's much
better than I could do with the rheostat.

With a higher power heat source I dare say that the temp swing could be much less.
http://forum.bradleysmoker.com/index.php?topic=8987.0

Joe

JoeHifi · October 27, 2009, 07:43:03 PM

The present progress of my multi PID control set up is on this thread:
http://forum.bradleysmoker.com/index.php?topic=12149.0

Joe