Help me decide (Pros and Cons) for OBS with PID or Digital?

[nospeel]

My options are:

Original with PID
Digital
Digital with PID

What are the pros and cons of each choice.

Thanks!

[Quarlow]

It all depends on a whole lot. But to keep it simple, If you think you will the space of a 6 rack then if you can afford it go for the digital 6 rack with a PID. If money is a little tight then the 4 rack Original and add the PID later. IMHO if you don't need a 6 rack and you have the cash, the best option you can buy is the original and a PID. Oh and welcome to the forum. You are going to love it here.

[classicrockgriller]

Welcome and whatever set-up you decide should include the PID.

[lumpy]

Whats your budget?

[DarqMan]

PID is a must, preferably the dual probe.  I like being able to changes steps based on IT instead of cook time.

[RAF128]

I already had a OBS but want additional height of the 6 rack for doing sausage so they could hang vertically and not get too close to the heat.   I found the digital didn't quite do what I expected so I bought a PID.   I'm really pleased with what I have now.  The OBS is a back up or if I want to do a couple of things at the same time, well, I can.

[standles]

IF I were to do it again...

OBS and PID

[ArnieM]

Hi nospeel and welcome to the forum.

Everyone is trying to help based on their experience.  The problem is that you haven't framed your question in a context.  What do you intend to do with the appliance?  What do you intend to smoke and for how many people?

If you're going to do butt, brisket, ribs or poultry, you probably don't need a PID.  But it's nice.  Kind of like having climate control in your car; especially if you're going to do overnight smokes.  You can rest easy.

If you're doing smoked sausage or fish, a PID is almost mandatory.  You can ramp times and temps.

The digital isn't worth it to me but I wish they had a 6 rack OBS.  Sometimes, but not often, I could use more room (I have the 4 rack OBS).  I've had the OBS for almost a year and haven't used a PID yet, though I just got one. 

So, figure out what you want to cook.  That should help you determine what you need.  Start out as simple as you can.  And, don't forget to order the pucks  ;D

Let us know what you decided on AND why.

[standles]

Good point ArnieM

I guess I can be a little more clear.  I got the 6 rack DBS when I purchased.  Initially, I was doing pulled pork, brisket and ribs.   Had no problems with those.  The Digital always had issues with correct temp and such though.  I regularly had to externally measure (via a maverick or other temp sensor) the temps and adjust the digital setting higher than displayed to get my correct temp.  This is very similar to the OBS setting a slider based on an external measurement of temperature.

Now I get interested in sausage making.  Temp control is critical but it can be done.  Problem is the digital temp control was not capable of that control so again it is me manually adjusting via an external measurement. 

The final straw came when the puck advance would work great but something in the digital part screwed up and would/could not heat the element anymore.   Plugging the element directly into 120V proved it as not the element. 

Now instead of fix something that was mediocre to begin with, the digital temperature control is bypassed and I bought an AUBER PID.  me is happy now. ;D

Only downside is the 6 versus 4 rack issue.   It would be nice if you could get a 6 rack sans digital controller and fit an OBS controller to it then get a PID.

Steven

[RAF128]

Standles what you experienced is what I found and that's why I bought the PID.   Now I'm good to go.

[Caneyscud]

A Bradley is simply an electric oven with a smoke generator attached. 
An Original Bradley, you make manual adjustments to the temps.  After a little practice you find where that temp slider should be set.
A Digital Bradley monitors the temp and adjusts the temp to what you set - all of which you can do manually.
A PID is simply another device (gadget if you may) that only monitors and controls the temp. - all of which you can do manually.

I have a DBS but no PID.  DBS only because I caught a closeout where I bought it for less than the price of an Original.  No PID, because I don't need it. 

The decision is quite simple and is frankly just yes or no answers to the following two points.

1.  Are you a gadget guy?  If you are, then no amount of logic, talk, or recommendations can change your mind (I understand that need!) 
2.  Are you willing to put in the time and effort to produce barbecue for you, your family, and your friends and guests, or are you willing to abdicate the responsibility of monitoring and controlling the temps your barbecue is cooking to a machine?

After decades of cooking on various pits, grills, drums, and stickburners - I bought this DBS "toy" with the only intention of using it for cold-smoking.  However, I have learned to admire this little machine's gritty perseverance.  I love the verb - the action of barbecuing - the tending of fires, the adjusting of vents, the monitoring of thermometers.  Barbecue to me is not just about the product!  But I like this little machine.  I can't say unequivocally that it has produced barbecue that I like better than that produced in a pit or a stick-burner (that is my "burned in" norm and basis) - but it is not far off.  I will never get rid of the stickburners - I can't, I cook for big groups at times and in competitions.  But the Bradley is in my stable of cookers and will stay.  Will I ever buy a PID - can't say for sure.  But I do know I don't need it - I know how the Bradley works and will work around it's perceived "limitations".  I also know that temperature control of + or - 2 degrees makes little if any difference to the meats I normally cook.  I've also produced plenty of items that are tricky - just have to give it the time!  Would the PID make it easier - maybe!  But the question I worry about is will it make it better?  That I cannot say yes to!  A PID does not by itself produce better barbecue, it might make it easier

I liken a PID to an autoexposure, autofocus camera.  I can do all the focusing manually, and on sunny days, I can make a pretty good guess of what the exposure should be without a meter.  But, by golly, I have a professional, do everything, all automatic camera.  Do I have better pics - nope, the pics made from a good camera, good lens, and good fine-grain film, is still definitely better.  Technically the pics from the current camera are not as good, but they are also not artistically better - type of camera has little to do with that.  But the current camera certainly makes photographic life easier in a lot of ways.

If you are going to buy a PID anyways, I'd question spending the extra money for a digital, when you won't be using the digital controls anyways.  The DBS does have a stainless interior, no electronics beneath the cabinet to possibly get wet, apparently has a better door and door seal construction.   

[Aether]

I have a 4 rack DBS.  I just added the 2nd 500 watt element (this is a MUST DO mod, IMHO) and I am doing my first smoke today since doing the mod.  Temps appear to be much more stable according to the Bradley digital readout.  Most on this forum STRONGLY recommend a PID with the 2nd element mod.  I purchased the Auber dual, just have not tried it yet.  With a 6 rack DBS, I think that you will want the 2nd element and the PID.  Just my $0.02.

[classicrockgriller]

I have both and there is a difference between the interior metal walls of the two.

The digital has a heavier gauge metal.

[Ketch22]

Hi if you need room 6 rack is the way to go.I have the 6 rack and love it. ::)