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''Yoder does not use a PID. Our team designed our board from scratch around a microcontroller chip and have written our own code from the ground up in order to have the most flexibility possible. We have 1,000’s of hours of testing that have gone into honing the firmware to deliver great...
I'm not talking about agreeing with the probe, I want to know how much of temp swings there are on an external probe. Given the nature of the cookers, with an auger feed and a couple of fans, you aren't controlling the temp to within 1 degree at all times. My point is that rec tec's...
have you verified this with an external probe placed in the cooker? It is a wood fire, and it is not counting the number of pellets dropped, and pellets are not all exactly the same size. there will be fluctuations larger than 1 degree.
no, that is linking to Fireboard Drive, a standalone controller for pits. The Yoder system just used fireboard integration for monitoring temps and changing settings over WiFi. Yoders own system is still controlling the pit.
Yoder is american made and thick steel to hold heat and recover quickly. everything is replaceable on it. cleaning is not difficult with the 2 piece diffuser.
Alot of people will tout the ''stainless'' rec tec. Nice product, but its a 430 stainless that will rust and stain. Also, just...
More heat is definitely in order. I am likely going to block off all existing venting on bottom of cabinet and do something adjustable. I really just wanted to see how it acted with a large load of meat before I started chopping on it. I was just surprised that the smoker temp vs meat temp...
the temp probes have been verified accurate. It is entirely possible there was too much airflow as i had the AMNPS flare up a couple times. This was only the first run of this smoker with meat in it so I wanted to get a baseline before I started buying things. I need more heat definitely...
Using a converted hot cabinet as a smoker. I haven't got a PID on it yet, but was just using my ET-730 to monitor smoker temp and meat temp. Smoker actually holds pretty constant using the thermostat it came with.
I generally make a large batch of smoked Polish at once and freeze for later, always boiling to reheat. Given that, is it necessary to take sausage to 152 if it is not going to be consumed immediately? It takes FOREVER to get it to 152 in the smoker, to date have given up after about 8hrs each...
It worked well with 50lbs of Polish, definitely needs some more heat though. That was with the original 1500w element, I will run again with the 2000w and see how it goes. Might have to block off some of the original air inlets as I was fighting the pellet maze catching fire.
It is going on its trial run this weekend, i'm sure there will be more modifications needed. I am just going to run it using the existing thermostat for this first batch, and then once I determine if there is any changes needed for heating/venting I will go for a PID setup. I am curious to see...
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