Smoked Italian sausages

[KyNola]

Lumpy,
I see you are running the Auber programmable PID on your BDS.  I have the BDS and have been considering going to the Auber PID.  Two questions, are you happy with the way it maintains the temp and is it easy to connect and program as I am not the sharpest knife in the drawer when it comes to that sort of stuff.

Thanks in advance for your reply.  Good looking sticks too!

KyNola

[lumpy]

The cd manual that comes with the PID has phots for us non-technos. The writing is straight forward and easy to understand.
I did have to read it several times. I printed the photo from the cd and used it as a guide to hooking up the wires.
Once I did that I color coated each wire connection so that next time, red to red, green to green, etc....

The PID is very useful when doing salmon or sausages.
Sausages: 3 hours at 130f, 2 hours at 140, 2 hours at 150f, 5 hours at 165f.

Salmon is the same way.

I have found that the PID and the DBS are 10-15 deg. apart. According to my ET-73 the PID is right on the money.

So to answer your questions: It is easy to connect once you grasp the manual and yes I am very happy the way it maintains temp.

Hope this helps KyNola.

Lumpy

[KyNola]

Lumpy,
Thank you sir.  Your response helps a lot.  Looks like my next accessory will be the Auber Plug & Play Programmable PID for the BDS. 

KyNola

[lumpy]

I've learnt so much form all the members that I too can now help a few others.

Glad I could help..........enjoy your PID.

One more thing, if you ever need to call Auber for help, they are just as helpful as Bradley.

Lumpy

[Smoked]

Lumpy- Great setup with your PID- I like the shelf on top of the smoke generator. How did you attach it to the top of the generator???

[lumpy]

I cut a hole in the sheet metal that was slightly smaller. Then I forced the feeder tube through it, pushed it flat to the generator and voila!

I was going to attach magnets to the piece holding the PID but this worked out even better.

Lumpy

[ISUTroutBum]

Those look great! Thanks for posting.

Lumpy - I just bought a 6 rack DS and was wondering if I could/should use a PID with it. If you have a sec, would you be willing to share the upside to having one? Does it help the temp regulation (I've only smoked in mine once so far, but the temps were really tricky to get correct) enough to warrant building one?

Thanks in advance for any help!

Best,
Trout

[lumpy]

Trout

I used my BDS for a year before I bought a PID. Even now I do not use my PID for every smoke.
Brisket and pork, I do not use it since I only use the BDS to smoke, the rest in the oven.

Fish and sausages, you absolutely need a PID. There are too many time and temperature setting needed to make the goods properly. Especially sausage, as you can see in the above posts.

If you are handy, then build one if not buy it. Sooner or later you will have a PID hooked up to your Bradley. Its just a matter of time.

Hope this helps!

Lumpy

[NePaSmoKer]

While i have a programmable PID also i have to kinda disagree with Lumpy. You can produce major nice sticks and sausage w/out a PID.





This is Andouille i did not long ago w/out the PID





You just need to keep an eye on it.

nepas

[Caribou]

Those look awesome Nepas.
I don't use a PID when I smoke sausage and such with no problems...I just keep an eye on the temp.
Carolyn

[lumpy]

It was just my HO.

I feel safer with a PID when smoking sausage. IMHO

Lumpy

[NePaSmoKer]

It was just my HO.

I feel safer with a PID when smoking sausage. IMHO

Lumpy

Its all good Lumpy. Just my HO too.

nepas

[lumpy]

By the way, nice looking sticks NePas.
Are they pork or beef?

Lumpy

[Caribou]

Hi Lumpy,
I think those are Nepas beef snack sticks from this thread
http://forum.bradleysmoker.com/index.php?topic=10100.0
Carolyn

[ISUTroutBum]

Thanks Lumpy (and everyone else). This is helpful information and worth some thought.

Best,
Trout