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Thanks,
I got lucky with the amount of fat in the boneless butt I bought, It was around 4 lbs I cut it in 2. It was so good it only lasted 2 or 3 days.
I have to give credit to the people on this forum since that's where I got my info on this.
Yup, I commented to the guy who posted that recipe to tell him that 1% was too much. His reply was "I use less than others."
I first saw it on youtube, he has a link to his webpage where the recipe is posted.
I want to thank the people in this forum. When I decided to try to make some bacon I knew exactly where to go.
I could have ended up doing a recipe from the web like this one posted below 4 days ago.
Ingredients
5lb's pork belly with skin off
60 grams Kosher Salt
45 grams brown sugar
30 grams...
Years ago I made my jambalaya with that box mix. I'm originally from Montana and my parents wouldn't eat the local food. I liked it so I used Zatarains boxes and would put in fresh tomatoes, onions and bell peppers for my jambalaya and it was pretty damn good.
So....
I'm going easy on you...
I am not familiar with that brand. I looked at manual and didn't see it as trouble code. But that doesn't mean it is not a trbl code.
I would unhook all wiring to the PID except the 110vac for power and try again. Also if you have a meter check continuity of the thermocouple.
Then if good...
If you have 14 Ohm from element to ground and... the elements have no other wiring connected to them then the element is bad.
To check the smoker control and related wiring, unplug the wires from the element, isolate them( some tape on them), turn on set a temp. If it trips GF or breaker you...
I have the cold smoke attachment and I love it. It can put out too much sometimes. I read a post somewhere, where a guy said to turn off the power to it after it starts smoking so I tried it. Works great. You get from 4 to 6 hrs of smoke using dry wood chips.
No issues with the paint on it but...
I'd like to shed some light on this issue.
The temp sensor in the MES is in some way physically tied to the case of the smoker. It will always be slower than an external temp sensor you hang in the smoker because of thermal mass. To see the temp window of the MES controller watch only it's...
Shows PID output percentage, bottom read out. One of the features is that you can program the MAX output. So in this case I have cut the max output to around 60 %of what it can put out. So what you see is 78.5 % of the 0-60 % of the controllers max output by program.
Yup, I'm a electronics...
@ SonnyE
When I read your post about watching the output pulses of the PID controller it reminded of all the times I stood in front of my PID controlled hot air plastic welders watching the output signal.
For these I use proportional control of the elements. Instead of pulsing the element it...
I haven't used this brand but it gets good reviews and comes with an SCR and heatsink. I would not use the Thermocouple that comes with it though since it will not react very quick to air temp and give you big temp swings.
The kit is $ 40
For the PID kit, do a search on Amazon for "(ITC-106VH +...
I'm with SonnyE, changing to a PID is very easy especially since you have some wiring skills.
I'd say the hardest part is building the box. It's a pain to cut the hole for the PID haha.
I think the high prices ppl mention are the plug and play pre built PID add ons.
If you want to give it a try...
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