Search results for query: pid

Same as me.I'm not at home so I can't check my settings at the moment but here is a thread that can certainly get you going. https://www.smokingmeatforums.com/threads/setting-auber-pid-temp-time-and-other-values.318849/

Good point on the temp limit switch. My thought with the reliability of a PID controller the high temp sensor can be completely eliminated from heating circuit.

This would be an ideal time to convert over to a PID controller. Makes the MES a much better smoker. Nothing more than a fairly simple rewire. https://www.smokingmeatforums.com/threads/mes-rewire-simple-guide-no-back-removal-needed.267069/...

...MES model 20070411 that wouldn't control heat. I assumed the relay on the power board was stuck on so I decided to do the rewire and connect to a PID controller. The controller that I am using is something that I built using a Athena controller and a 25 amp SSR. I use this controller on...

...? It can give you a good starting point, but from there on if it still overshoots you'll need to do some adjustments. Just to let you know, the PID settings on different brands of PID controllers are not the same. Especially the P setting so read the manual or find a group that's familiar...

...creosote removal an essential step. Cold smokes work fine since the temperatures are low and steady. Your setup could benefit from better temperature control a PID controller might help regulate the heat more consistently, and separating the wood from the main burner can prevent overly hot...

And these temps are verified by an independent therm for a sustained amount of time?At 375℉ I find it hard to believe your MES could hold that temp without cooking itself.Verify this with a working independent therm and I'll be onboard. Why?The switches on both my units have done their job...

get an 1800 watt 120volt element and the a PID controller with a 40amp relay from Inkbird,. one of our sponsors.

...MES 40 (purchased in 2012, died in May of last year), and guiding me through the process. I had many questions that could probably be labeled "stupid", but he never seemed to get annoyed, and usually responded promptly. Years ago when I joined this forum, it was because of members who were...

...and chips has been resolved by most via the mailbox mode which allows a full tray of pellets thus eliminating the PITA chip feeding. Add a good PID to one and you'll end up with a pretty darn good smoker. Looking at pellet units, if I were in the market I'd spend time reviewing MAK and Lone...

Great ideas above….i use the same PID as Chopsaw and never have had a prob

Might be helpful if you could share the make and model of the PID you are using.

Hi there and welcome! It sounds like troubleshooting time. Have you simply plugged into the wall, by itself (nothing else plugged in) the new cord that goes directly to the heating element? This would eliminate everything else and the element should just heat up on it's own uncontrolled. If...

...that you mention. The "set it and forget it" aspect is great. Another idea would be an electric smoker like an MES (Masterbuilt) with an Auber PID control as a replacement for the electronics that are notoriously terrible. I have one for sausage making that requires very low temps and really...

As @JckDanls 07 said, PID controls for tighter temp control would be advisable. You would just be left with adding an external smoke source.

That it will! It's a real game changer with the MES.

I don’t have MESs (sic). I have a Big Chief. Element died and replaced with a single coil burner and a PID so no over temperature limit switch

...on the wall is the goto rack. It's the food nearest to it on a vertical smoker. Put your food there to manage the temp where your food is. A PID sensor dangling down the top vent hanging next to your food 2" off the wall and no closer than 2" from your food tells the temp of the area of...

Perfect I’m up and running. I’m about 10-12 degrees higher than set temp. My pid numbers are 7,208, 210. Any info on tweaking would be helpful!