Thanks for the detailed explanation of the pid, really cleared things up. I am currently building a fridge smoker and think i will use a pid. On the bradley site they said you need to account for the mass of the meat for the autotune to calibrate properly. One guy did this by placing a large bowl of water in the smoker during the warm up. If this is true would you not also have to account for the temperature change outside the smoker during the time you are smoking. Up in these mountains the temp can change a lot in a day.
post #21 of 24
3/14/08 at 11:38pm