Help with my new PID

[Mr Walleye]

Marc

Consistency is definitely what you want. I try to use the Maverick probe to measure the temp just below the meat (not directly below) to see what temp the meat is experiencing. Like I said earlier my PID probe is in the back of the cabinet. I think I have my offset (Pb) set to -5 and my PID and Maverick are very close once the meat has began to come up in temp.

Bottom line to me is you want to have a table temp in the cabinet and you want to know what the temp is that your meat is being exposed to. If you have both of these... your smokin'!  ;)

Mike

[Smoking Duck]

True dat Mike.  I figure the stuff I was putting out pre-PID was pretty darn tasty.  If I can make it even more fool-proof, then I'm good to go.  Of course, I told my wife that with the addition of the PID to the smoker, it would make our stuff taste better but it would come with a price of me having to spend more time in front of the smoker (which means more libations in hand).  She bought it hook, line and sinker  ;D.  Course, I know on judgement day, I'll pay for it, but it does give me a little taste of heaven right now.   :D