Recent content by gary sampson
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PID controller or Non PID controller
I have built a great many temp controllers for smokers, sous vide rigs, heat / cool brewing units, refrigeration units, what have you and I can assure you that I have never seen an actual PID unit that wasn't built in China. Maybe the controller was built locally, but not the basic electronics...- gary sampson
- Post #45
- Forum: Pellet Smokers
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PID controller or Non PID controller
- gary sampson
- Post #41
- Forum: Pellet Smokers
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When is it too cold for a pellet smoker??? Or never
Ummm, Louisiana grills (Pit Boss, too) are made by Danson's, which is a Canadian company. Two Canadian girls invented them, Louissy and Anna. .....LOL. :emoji_laughing: OK, that part's BS, but they are a Canadian company.- gary sampson
- Post #23
- Forum: Pellet Smokers
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Small brisket flat questions
Time means nothing....temperature is what counts. It could be 1 hour per pound or 2 or whatever, doesn't matter. Cook to 160° or so, foil and then to 200° or so and rest. It may take 4 hours or it may take 10 hours, but you can't cook low and slow with a timer.- gary sampson
- Post #21
- Forum: Beef
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Wine Barrel cold smoker with smoke daddy uds pellet mod?
I was simply replying to your first post where you stated that a hot smoker would dry out and need filling with water periodically. In all actuality a cold smoker would "dry out" almost as fast as a hot smoker because of the lack of humidity in the smoke/air. Water pans have nothing to do with...- gary sampson
- Post #6
- Forum: UDS Builds
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Wine Barrel cold smoker with smoke daddy uds pellet mod?
Not an expert on wooden barrel smokers, but it seems to me that using a water pan when smoking (which I always do and get great results!) should keep the barrel a bit more moist and swollen. From what I've read, as well, the drying out issue is mainly in the lid, which shouldn't be too much of a...- gary sampson
- Post #4
- Forum: UDS Builds
