Best PID for the Digital Smoker?

[nitrous]

Hi there,
I'm looking at the Auber Instruments PID for the bradley.  Seems there is a single and a double display model to consider.
Is there any point getting the more expensive unit given that it seems that even with the PID upgrades, the Bradley will have to handle the puck feeding and timing duties.  Is that correct?
Doug

[mikecorn.1]

The dual probe will keep both temps. Oven and meat.  That's what I have. It's awesome.
The Bradley is only gonna do the puck heating/smoking. The timer will be done by the PID.

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[muebe]

The dual probe allows you to set cabinet temp changes by either time delay and/or internal temperature of your meat.

For example you could set the cabinet temp for 250F until the internal temperature of the meat reaches 160F then drop the temperature down to 200F until the internal temperature reaches 195F then drop the temp lower or turn off.

Timing cycles can be used also. With the single probe you are only monitoring the cabinet temperature only. The dual probe is monitoring both the cabinet temperature and meat via the meat probe sensor.

The controlling of smoke is not used at all in the digital model and not really needed IMHO in the standard model.

[nitrous]

The dual probe allows you to set cabinet temp changes by either time delay and/or internal temperature of your meat.

For example you could set the cabinet temp for 250F until the internal temperature of the meat reaches 160F then drop the temperature down to 200F until the internal temperature reaches 195F then drop the temp lower or turn off.

Timing cycles can be used also. With the single probe you are only monitoring the cabinet temperature only. The dual probe is monitoring both the cabinet temperature and meat via the meat probe sensor.

The controlling of smoke is not used at all in the digital model and not really needed IMHO in the standard model.

Thanks for the clarification but I'm confused by the last line.  The Bradley digital controller controls the smoke time AND the advancement of the pucks, right?  Can you set the priority of the temp?  What happens when the temperature of the meat continues to rise?  When it reaches a cutoff, does the PID simply shut the whole thing down?

Doug

[muebe]

The smoke controlling feature of the PID simply controls the power to the smoke generator through the power outlet on the PID. Because of this it does not work with the digital and only the original. But you can already control the time of the smoke by how many pucks you use(20 minutes per puck) so unless you want to delay the smoke start automatically or shut off power to the smoke generator automatically this feature is not very useful.

The digital part of your controller that controls cabinet temps will not work with the PID installed because the PID will take over control of the heating element. But the part that controls the smoke will still work.

The PID will follow each step of instructions one at a time. There are six programmable steps. Once the internal temp is reached on one step for example then it will move to the next step. If the internal temp continues to rise it will not matter if the next step works off of timing and not internal temperature. If the last Programming step is satisfied the smoker will shut down. You do not have to program six steps you can program up to six. If you program one step to run at 225F for 5 hours than after five hours it will turn off the smoker. If you just wanted to run the smoker at the same temp all day then just program the hours for 50 and that way it will never shut off until 50 hours are up.

[mikecorn.1]

The smoke controlling feature of the PID simply controls the power to the smoke generator through the power outlet on the PID. Because of this it does not work with the digital and only the original. But you can already control the time of the smoke by how many pucks you use(20 minutes per puck) so unless you want to delay the smoke start automatically or shut off power to the smoke generator automatically this feature is not very useful.

The digital part of your controller that controls cabinet temps will not work with the PID installed because the PID will take over control of the heating element. But the part that controls the smoke will still work.

The PID will follow each step of instructions one at a time. There are six programmable steps. Once the internal temp is reached on one step for example then it will move to the next step. If the internal temp continues to rise it will not matter if the next step works off of timing and not internal temperature. If the last Programming step is satisfied the smoker will shut down. You do not have to program six steps you can program up to six. If you program one step to run at 225F for 5 hours than after five hours it will turn off the smoker. If you just wanted to run the smoker at the same temp all day then just program the hours for 50 and that way it will never shut off until 50 hours are up.

Yeah. What Mike said ;D. Sorry I was a Lil short with my answer. Lil busy today at my mothers house. Tending to her ribs and yard bird :). Had to tweak the meat a bit ;D


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[tskeeter]

I'm loving the dual probe Auber PID I got.  To lazy me, it makes all the sense in the world to advance through the various heat steps of many smoking operations based on the internal temperature of the product you are processing and to shut down the cabinet heating element(s) when the product has reached the appropriate finished temperature (or reduce the temp to a level that will keep the product warm until you need it).  If you smoke out of doors, you aren't trying to compensate for changing conditions, such as wind or temperature changes, over the course of the smoke.  Each step takes as long as it takes to reach the appropriate internal temperature, then the process advances to the next step.  The closer I can get to set it and forget it the more I like it.