OBS Temperature Sensor

[Mr Walleye]

Thanks for reporting back Dean.

Those suckers are pretty much identical for sure.  ;)

Mike

[Tenpoint5]

Is it just me or does the new one on the left say it is for use in a 250v machine not for use in a 120v?? I haven't been following the thread just seen this picture that's why I am asking

[dsmiley]

Is it just me or does the new one on the left say it is for use in a 250v machine not for use in a 120v?? I haven't been following the thread just seen this picture that's why I am asking

I would interpret that as being insulated for 250v; I think our real concern here is amperage.   I'm pretty sure that this is a basic bimetal switch which will complete a circuit or not regardless of the voltage, similar to a mercury switch.    It will be temperature driven.  I'm also pretty sure that being rated for 250 volts does not mean "not for use in a 120v".  I might be wrong but it is already installed so I'll tell you of any problems I have.  Maybe an electrical engineer out there will confirm my thoughts, or enlighten us.

Dean 

[Mr Walleye]

That would be my belief as well Dean.

I'm not an electrical engineer but I did sleep in a Holiday Inn last night!  ;D

Mike

[dsmiley]

Just want to close the loop so to speak.  I smoked 10 pounds of chicken breasts the other day and I touched 235* with no sensor trip so it appears that my problem has been remedied with the new sensor.  I also noticed that since starting this thread Bradley has changed the maximum temperature specifications on their website from 280*F to 250* for the OBS.

Oh yes... I almost forgot the proof -



Dean

[Mr Walleye]

... and that's fine looking proof there Dean!  8)

Congrats!

Mike

[mikecorn.1]

Nice looking plate of grub!!


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[Tenpoint5]

The proof looks good

[BeagleLady58]

I smoked some Chicken today using the Chicken Italiano recipe (modified) and I had the PID set for 240*.  The main element kicked out at around 230-235*so I continued on just using the second added element.  This has been a problem in the past so this spring I changed the temperature sensor thinking the original might be bad.  It is rated for 248*, I believe.  Well, I still have the problem.  I did look online for a higher rated sensor but didn't find one in the same design.  Anyway, now I think I'll put a switch on the back panel which will allow me to bypass the sensor.  The sensor is a safety feature which I don't want to completely eliminate but I do want to be able to get to higher temps using both elements and this should allow that.  I have noticed many a smoker going to higher temps and I was wondering if you all remove the sensor from the circuit or what?  How do you do this?

I recently found Jan's Dry Rub recipe so I used this on the chicken.  I was worried about the chicken drying out without a brine but this chicken was moist and tender and the rub took it over the top.  I really love smoker successes!  Thank you Jan and KyNola.  Can't wait to try it on ribs.

Chicken pic 1 –http://www.deansmiley.com/Gallery/main.php?g2_itemId=3025&g2_imageViewsIndex=1
Chicken pic 2 -http://www.deansmiley.com/Gallery/main.php?g2_itemId=3028&g2_imageViewsIndex=1

Dean

That chicken looks Wonderful!!! Where do I find Jan's dry rub recipe? I am a newbie after all!!! ;D

[devo]

http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub

or for the spicy

http://www.susanminor.org/forums/showthread.php?740-Jan-s-Spicy-Dry-Rub

[BeagleLady58]

Thank You Devo!!  I will try it sometime soon! BTW, my first ribs came out really well thanks to you all's help!