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  1. bbqwillie

    converting to electric

    I agree with you but that's not what he asked for.... He wanted the PID to run the fan with the option to turn off the element when he used charcoal. That's what I gave him.
  2. converting to electric

    converting to electric

  3. bbqwillie

    converting to electric

    Try this for the fan wiring. Element ON/OFF switch ON: When the PID sends a 12V signal for the SSR to turn on the Element, it will also turn on the 12V fan. (Element-ON, Fan-ON). When the PID turns OFF the signal to the SSR to turn the element OFF, Fan turns OFF Element ON/OFF switch OFF...
  4. 20170726_174242.jpg

    20170726_174242.jpg

    • bbqwillie
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  5. bbqwillie

    converting to electric

    Try one of these: https://www.firecraft.com/category/bbq-smoker-temperature-controls/bbq-smoker-temperature-control-fans
  6. bbqwillie

    Cabelas 12" Pro slicer

    I just bought a Nesco 7.5" slicer at Home Depot for $41 and change. I've had it for a week and used it several times and it does a respectable job. Regular price was $49.95.
  7. bbqwillie

    converting to electric

    It looks to me that you are on the right track with the element and controller.  As for PIDs: https://www.csimn.com/CSI_pages/PIDforDummies.html
  8. bbqwillie

    Masterbuilt instructions

    Red, you're right about the 30 minutes at MAX. I should have read the manual but by the time I got around to buying an electric I had been smoking meat for over 35 years on charcoal and stick burners so I threw the manual on my work desk and never bothered. I winged on experience alone. 
  9. bbqwillie

    Masterbuilt instructions

    Unfortunately, you misinterpreted the instructions. You max it for 30 minutes to burn off any manufacturing debris, then let it cool back to ambient air temp. After the cool down, I do a wipe down with a dry, clean cloth. Now you're ready to start cooking on it.  You tried to combine the "burn...
  10. bbqwillie

    Generating smoke in my char broil

    Does it have the chip tray stuck in the back left corner of the CC? If not, post a picture of the CC with the chip tray in place.
  11. bbqwillie

    Discussion, how to produce smoke ring in electric smokers?

    And you won't get a smoke ring without the charcoal (unless you cheat with some Tenderquick). You need Nitrogen and heat to get the desired reaction to form the smoke ring. Briquettes are the easiest way (and the best source) to get Nitrogen into your electric cook. I take 4 to 5 briquettes and...
  12. bbqwillie

    Jamaica pimento wood chips

    Do some research on the whole technique of making jerk. There is more to it than just the wood. And yes it's worth it if you want authentic jerk.
  13. bbqwillie

    Generation 1ish Rounded top controller. Electronics Guru Wanted

    I finally pulled apart a relay driven REX C100, boy was I surprised! Turns out the relay out is driven by a 12V 2A zener clamped trigger. You can remove the relay and tap across the relay input to get a 12V 2A output at pins 4&5. That will drive a SSR directly, so no need for a power supply on...
  14. bbqwillie

    MeatallicA 1st Brisket

    210-235 is nothing to be concerned with. Now 180-270 is to worry about. The myth that you have to keep temp exactly the same throughout the cook is nonsense. As long as you keep the upper and lower temps within 20 or so degrees you are fine.
  15. bbqwillie

    BAFFLE BOX INSTALLED - WON'T GET HOT ENOUGH NOW??!! Help plz

    The wood chunks just aren't enough fuel to get a suitable fire going. Look in the local paper and buy a 1/2 chord of seasoned HARDWOOD. Preferably oak, hickory or a mix. There are all kinds of wood suitable for smoking.
  16. BAFFLE BOX INSTALLED - WON'T GET HOT ENOUGH NOW??!! Help plz

    BAFFLE BOX INSTALLED - WON'T GET HOT ENOUGH NOW??!! Help plz

  17. bbqwillie

    BAFFLE BOX INSTALLED - WON'T GET HOT ENOUGH NOW??!! Help plz

    some splits
  18. images.jpg

    images.jpg

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  19. bbqwillie

    Please HELP!

    You're fine. Once you get to 165 all the bad bugs are killed. Nothing to worry about.
  20. bbqwillie

    When to start...

    If you're going to run at 225 figure 2h/lb for the pork and 1.5h/lb for the beef (it's small at 5.5 lbs). Of course that's just a rough guide. You're going to be cooking to temp and tenderness, not time. Also allow for at least a two hour rest for both pieces, foil wrapped, in cooler, covered...
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