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How the heck do you run this PID....Any simpler instruction would be appreciated!!!

post #1 of 17
Thread Starter 

Okay, So Im trying to get this smoker running, I coated the inside w/cooking oil and trying to get the temp up to season.

 

All I want is for the top line to read in degrees F but it wont. "Cool" is set to "10" which the instructions say is F. The unit is in auto tune mode now...how long does that take? 

 

Is anyone aware of some simpler instruction or basic functions/operation available? I want to set a temp and leave it for this first smoke. Have A nice big salmon all brined up and ready to go.

 

 

 

post #2 of 17

First thing I see is your process value is a -97 (negative 97 degrees).  What's up with that? 

 

Second thing I see is your A-M light is on, indicating you are in "manual" mode.  So it's not working as an automatic temp control.  Depending on what percentage of time it was set to in manual mode, it may not be heating at all.  Although that would not explain the negative process value.  I suspect you have a temperature probe connection issue.

 

Couple of questions.  Confirm the Auber Instrument model number for what you have.  It appears to be a SYL-2352 or 42 (most likely the 52 as it is the SSR model).  What type of temperature probe are you using (K, RTD, J, etc...) and how many wires does the probe have.

 

The A-M light also is on when you are running a multi-step program.  How did you set the PID up for the smoke?

post #3 of 17
Thread Starter 

So the thermocouple was hooked up backwards. I switched the leads and now the temp reads correctly.  I was able to get the temp up to 275 in about 20 minutes and then i figured out how to turn on the auto-tune. Once that completed it now seems to work correctly. I set a 3 step program according to an example in the instructions. warm up from ambient (50*F) for 15 min then (140*F) for 9999 minutes. Then a step where it will cool back down to ambient (50*F) over 30 minutes. It seems to be running fine now....easily heated up. I have 2 x 1" intake holes and a 4" stack w/damper. I have both intakes open and exhaust 1/2 open. I ended up lighting both sides of the AMNPS to get more smoke going.

post #4 of 17

Easy enough fix on that one.  Glad it's working.  Looking forward to some Q-View from those filets also!

post #5 of 17
Thread Starter 

Q-view as requested...check out my smoker build for more photos of the Q!

 

post #6 of 17

Have you been able to use the meat probe yet?

 

That feature of the particular unit would be really handy when doing sausage!!

post #7 of 17
Thread Starter 
Not sure what u mean by meat probe? I have a 4" thermocouple hooked up to read smoker temp so the PID can properly enable/disable the burner but there is no meat probe. Curious what u mean? Can I get another probe and hook it up?
post #8 of 17
I just got the same controller .. sorry to say but it will only do one thermocouple.. they do have units that will support dual thermocouple's thow...
post #9 of 17
Backer,

Glad to see you got it running. Take some time to learn how it operates. Wouldn't hurt to start a notebook. I forget what I did yesterday yet alone a month ago. You can get a Maverick ET732 wireless thermo. It has 2 probes one for chamber and another for food. Wireless range is 300 feet.

Low and slow

RG
post #10 of 17

Backer,

 

I thought that that was what your goal was, I think that I got that from one of your prior posts?

So that particular unit is not capable of dual probes, hmmm? I am trying to figure out which PID controller to buy?

 

I would like it to have that feature, I might have to call Auberins!!

post #11 of 17
Thread Starter 
I have up on the dual probe based on additional cost and no real NEED for it. I already have a meat probe which will can be fed down the chimney.

The only thing I lost was ability for cabinet temp to automatically adjust based on internal temp. To be honest the more I though about it I realized I didn't WANT my smoker to be so automated. Part of the fun is tinkering with everything, drinking some beers and watching football while making some tasty treats. I already have ramp/soak, why automate it further? This setup is MUCH less work then my side fire box, no wood/fire to monkey with.

Overall I have what I really want and was able to obtain within a budget I was comfortable with.
post #12 of 17
Quote:
Originally Posted by thepackerbacker View Post

I have up on the dual probe based on additional cost and no real NEED for it. I already have a meat probe which will can be fed down the chimney.

The only thing I lost was ability for cabinet temp to automatically adjust based on internal temp. To be honest the more I though about it I realized I didn't WANT my smoker to be so automated. Part of the fun is tinkering with everything, drinking some beers and watching football while making some tasty treats. I already have ramp/soak, why automate it further? This setup is MUCH less work then my side fire box, no wood/fire to monkey with.

Overall I have what I really want and was able to obtain within a budget I was comfortable with.

I totally agree!!!
I have basically the same setup and couldn't be happier! I don't see any need for a meat probe run to the PID, that's what I have a Thermapen for! I don't really care for meat probes anyway, they only tell you the temp on one very small area of what you are cooking, I want to know the whole picture and that's where the Thermapen does it's job!
post #13 of 17

I thought that it would be useful if when making sausage to have the smoker turn off or reduce the temp when the meat reached a certain temp! In general I am usually around doing something else and have a good idea of the temps anyway, so not a big deal.

 

 

Gary

post #14 of 17
learning this controller myself... something I did figure out which I kinda like so far.... got the alarm to activate by time instead of temp... step 1 preheats for 30 minutes... step 2 will set off alarm and go into the "HOLD" pattern (holding at preheat SV).. Now you can load up the smokehouse and then hit "RUN" to start your actual program.... another thing that crossed my mind... For sausage, why do you have to set each step to raise it 10` every hour ? Just set from 120` to 170` in a 5 hour period ( at the end of the 2 hr drying step) same thing, only 1 step....
post #15 of 17

JckDanis 07

 

You can also program a step with a "-121" Time setting at the end of your process to stop the smoker as well.

 

Mike

post #16 of 17
Quote:
Originally Posted by Walleye1 View Post

JckDanis 07

You can also program a step with a "-121" Time setting at the end of your process to stop the smoker as well.

Mike

yup.. but I won't know when that is since I go by IT of meat... when it's done it's done...
post #17 of 17

JckDanls 07

 

Your right. I also go by IT but I do use the -121 setting as a final step just in case I... you know... fall asleep or something. :biggrin:

Not that that has ever happened before!

 

I use the ramping in one step calculated to be approximately 10 degrees per hour. It works well.

 

I hadn't given the Hold idea any thought before. I usually fire up the smoker and let it warm up, then when I'm ready to throw things in I just restart the step.

 

Mike

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