For smoking you don't need nor do you really want PID BS. Some swing is desirable. You're smoking meat not cooking up nitro.
At the bottom of the swing, the controller feeds pellets, the pellets smolder a bit giving off some smoke before they ignite and start giving off heat instead of smoke.
In order to maintain some completely unnecessary uber tight temperature contol, a PID controller is continually dribbling a few pellets into a hotter fire giving them no time to smoke before they light off. It maintins the temperature really tight sure enough but there's little to no smoke.
This is why so many pellet grills have a bad rap for not generating enough smoke to flavor the food so then their users go off burning more pellets in some kinda smoke generator contraption that smoulders pellets to make smoke you could have had for free.
If you've been sold the PID tale, you've basically been had. That's cheated or else the maker just didn't know what the hell they were doing in the first place.
Take a look at any other method of smoking meat and show me one that maintains the cook temperature within a degree or two. You simply won't find any, not even the most rabid of stick burners, no many lies they tell.
It pays to stop, think and look around before acting, especially when that action is spending your money.
PID simply has NO place in smoking meat. The only reason it ever came about is simply because it's free. It's software that was already built into the temperature controller that the grill maker bought and likely didn't design or build themselves because it's electronics not mechanical.
