auber pid

highlandsmoker · February 22, 2010, 12:28:58 PM

to answer you and 10.5's questions. snack sticks 5# kielbasa and bologna 10#. i have smoked pork shoulder butts for pulled pork still have the swings but that does not bother me because not worried about the fat.

highlandsmoker · February 22, 2010, 12:35:39 PM

also my swings are not always 50 deg from set point but seems they are at least 20. and i don't open the door very often. did when i first got stated but thats just what you do.

Tenpoint5 · February 22, 2010, 01:12:10 PM

Quote from: highlandsmoker on February 22, 2010, 12:28:58 PM
to answer you and 10.5's questions. snack sticks 5# kielbasa and bologna 10#. i have smoked pork shoulder butts for pulled pork still have the swings but that does not bother me because not worried about the fat.

All at once? That's a lot of mass in there guessing 20lbs from what you have listed. It is going to take a while to get to temp and stabilize.

highlandsmoker · February 22, 2010, 03:33:38 PM

no not all at once. may have sounded that way. each at their own time example when i make snack sticks its 5# nothing else is in smoker

highlandsmoker · February 22, 2010, 03:37:30 PM

hey tenpoint i read in a earlier posting that you smoked salmon do you have a good recipe

Tenpoint5 · February 22, 2010, 05:13:50 PM

I suggest trying Kummoks Salmon in the fish thread. I haven't found anything better for me anyhow.

Rich_91360 · March 18, 2010, 02:43:11 PM

new to site. what is PID
Thanks

OU812 · March 18, 2010, 03:10:30 PM

Quote from: Rich_91360 on March 18, 2010, 02:43:11 PM
new to site. what is PID
Thanks

A temp controler that is +/- about 2 deg. you hook up to your smoker.

Check this place out it will answer most of your questions.
http://www.susanminor.org/forums/showthread.php?p=748#post748