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poacherjoe....
I mounted a permanent probe about two inches down slightly off center in my 1400. There is an angle iron support running vertically dead center so off to the side of that. I put rack holders in uppermost position and mounted sensor just below second rack as it would be just below...
Funny you should say that. The first year I was here I do not think I wore a jacket once, The heat did not bother me too much. I think all my sweat evaporated off me and I stayed relatively dry.
After a couple years I found my wife and myself flipping on the seat heaters we thought we would...
as I type I have an autotune running for giggles. curious what it will say. I set P:7,
I:208 and D:210 prior to autotune of 170 for 1 hour. I will likely buy some meat tomorrow and smoke on Friday. Not using smoker in meantime so may as well figure stuff out. I will likely switch values back...
Thanks all.
I asked for details and boy oh boy did chopsaw and tallbm deliver. It sure helps to know what PID values actually do and when and why and how much to change which one in the right direction. Before reading this I only had vague idea that P was temp and I and D were time related. As...
thanks for all the kind welcomes everyone. I have been so busy that I have not taken time to reply. I am looking forward to learning from you.
fluctuates
in case anyone is wondering why....name chosen as many others I tried were already taken and I am dealing with fluctuating temperatures...
unfortunately I have been through most of these sites pid posts already. I really have put a lot of time in this. With so many variables, I have not been lucky enough to find anyone with my particular controller and similar smoker be it SmokinTex, Smokin-it, cookshack. The older model Aubers...
thank you. that is the most precise answer that I have gotten so far. My autotune numbers have been so far off from one attempt to the next that it is not funny. P ranged 53-80, I ranged 450-1608, D from 112-204.
Short version/question at end if do not need prior history.
I am primarily cooking for just my wife and myself as my daughter lives on her own and my son is off to college. My wife is not a huge fan of smoked foods and while I love them, I must take it easy on the smoke or get heartburn...
I am a new member here that grew up in South Dakota. When I lived there, every year I would take part in processing deer meat and to make ring sausage. When I got married and moved to North Dakota, I again helped in processing venison, pork, and beef. Great having ranchers for in-laws. All this...