Search results for query: pid

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

So, so true, Pop's is already home, it absolutely blows me away that they can remove a kidney on an 85-year-old man and send him home the next day expecting him to get around the house ok. I just got off the phone with Mom, and she said her and my aunt definitely had fun getting him up and down...

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!

...a new 1650W burner I had. Added a fan I already had from a different build. Added a new exhaust and intake for my pellet tube. Temp prob port was added and it will all be ran from my pid. (Still brainstorming ways to mount the pid to the smoker) Will do some testing today if it ever stops...

...My main area of interest is sausage and jerky, although I don’t have a lot of batches under my belt. I have a MES 40 that I upgraded with a Auber PID and auber fan kit. I also use the masterbuilt slow smoker attachment. I’ve probably gotten about 99% of my knowledge on smoking from you all...

By god that size element will heat it in a hurry... Will this unit be stored outside ? reason I'm asking as you say your mounting the PID to it...

...out of the instrumentation and controls industry. I prob have more than enough spare parts laying around to make a couple pretty fancy overkill PID controllers to keep the box temp plus or minus one to one and a half degrees from a given set point that would also take in consideration...

Several here can help and @tallbm can help. @JC in GB Keith