How the heck do you run this PID....Any simpler instruction would be appreciated!!!

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thepackerbacker

Smoke Blower
Original poster
Sep 24, 2013
98
12
Appleton, Wisconsin
Okay, So Im trying to get this smoker running, I coated the inside w/cooking oil and trying to get the temp up to season.

All I want is for the top line to read in degrees F but it wont. "Cool" is set to "10" which the instructions say is F. The unit is in auto tune mode now...how long does that take? 

Is anyone aware of some simpler instruction or basic functions/operation available? I want to set a temp and leave it for this first smoke. Have A nice big salmon all brined up and ready to go.



 

dward51

Master of the Pit
OTBS Member
Nov 24, 2011
2,865
534
McDonough, GA
First thing I see is your process value is a -97 (negative 97 degrees).  What's up with that? 

Second thing I see is your A-M light is on, indicating you are in "manual" mode.  So it's not working as an automatic temp control.  Depending on what percentage of time it was set to in manual mode, it may not be heating at all.  Although that would not explain the negative process value.  I suspect you have a temperature probe connection issue.

Couple of questions.  Confirm the Auber Instrument model number for what you have.  It appears to be a SYL-2352 or 42 (most likely the 52 as it is the SSR model).  What type of temperature probe are you using (K, RTD, J, etc...) and how many wires does the probe have.

The A-M light also is on when you are running a multi-step program.  How did you set the PID up for the smoke?
 
Last edited:

thepackerbacker

Smoke Blower
Original poster
Thread starter
Sep 24, 2013
98
12
Appleton, Wisconsin
So the thermocouple was hooked up backwards. I switched the leads and now the temp reads correctly.  I was able to get the temp up to 275 in about 20 minutes and then i figured out how to turn on the auto-tune. Once that completed it now seems to work correctly. I set a 3 step program according to an example in the instructions. warm up from ambient (50*F) for 15 min then (140*F) for 9999 minutes. Then a step where it will cool back down to ambient (50*F) over 30 minutes. It seems to be running fine now....easily heated up. I have 2 x 1" intake holes and a 4" stack w/damper. I have both intakes open and exhaust 1/2 open. I ended up lighting both sides of the AMNPS to get more smoke going.
 

dward51

Master of the Pit
OTBS Member
Nov 24, 2011
2,865
534
McDonough, GA
Easy enough fix on that one.  Glad it's working.  Looking forward to some Q-View from those filets also!
 

frostop

Fire Starter
Jan 21, 2013
30
11
Athol, Idaho
Have you been able to use the meat probe yet?

That feature of the particular unit would be really handy when doing sausage!!
 

thepackerbacker

Smoke Blower
Original poster
Thread starter
Sep 24, 2013
98
12
Appleton, Wisconsin
Not sure what u mean by meat probe? I have a 4" thermocouple hooked up to read smoker temp so the PID can properly enable/disable the burner but there is no meat probe. Curious what u mean? Can I get another probe and hook it up?
 

JckDanls 07

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
Sep 10, 2011
7,127
1,615
Tampa area, Florida.
I just got the same controller .. sorry to say but it will only do one thermocouple.. they do have units that will support dual thermocouple's thow...
 

radioguy

Master of the Pit
Jan 12, 2013
1,042
416
Columbus, Ohio
Backer,

Glad to see you got it running. Take some time to learn how it operates. Wouldn't hurt to start a notebook. I forget what I did yesterday yet alone a month ago. You can get a Maverick ET732 wireless thermo. It has 2 probes one for chamber and another for food. Wireless range is 300 feet.

Low and slow

RG
 

frostop

Fire Starter
Jan 21, 2013
30
11
Athol, Idaho
Backer,

I thought that that was what your goal was, I think that I got that from one of your prior posts?

So that particular unit is not capable of dual probes, hmmm? I am trying to figure out which PID controller to buy?

I would like it to have that feature, I might have to call Auberins!!
 

thepackerbacker

Smoke Blower
Original poster
Thread starter
Sep 24, 2013
98
12
Appleton, Wisconsin
I have up on the dual probe based on additional cost and no real NEED for it. I already have a meat probe which will can be fed down the chimney.

The only thing I lost was ability for cabinet temp to automatically adjust based on internal temp. To be honest the more I though about it I realized I didn't WANT my smoker to be so automated. Part of the fun is tinkering with everything, drinking some beers and watching football while making some tasty treats. I already have ramp/soak, why automate it further? This setup is MUCH less work then my side fire box, no wood/fire to monkey with.

Overall I have what I really want and was able to obtain within a budget I was comfortable with.
 

s2k9k

AMNPS Test Group
Sep 8, 2011
11,326
181
SEUSA
I have up on the dual probe based on additional cost and no real NEED for it. I already have a meat probe which will can be fed down the chimney.

The only thing I lost was ability for cabinet temp to automatically adjust based on internal temp. To be honest the more I though about it I realized I didn't WANT my smoker to be so automated. Part of the fun is tinkering with everything, drinking some beers and watching football while making some tasty treats. I already have ramp/soak, why automate it further? This setup is MUCH less work then my side fire box, no wood/fire to monkey with.

Overall I have what I really want and was able to obtain within a budget I was comfortable with.

I totally agree!!!
I have basically the same setup and couldn't be happier! I don't see any need for a meat probe run to the PID, that's what I have a Thermapen for! I don't really care for meat probes anyway, they only tell you the temp on one very small area of what you are cooking, I want to know the whole picture and that's where the Thermapen does it's job!
 

frostop

Fire Starter
Jan 21, 2013
30
11
Athol, Idaho
I thought that it would be useful if when making sausage to have the smoker turn off or reduce the temp when the meat reached a certain temp! In general I am usually around doing something else and have a good idea of the temps anyway, so not a big deal.

Gary
 

JckDanls 07

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
Sep 10, 2011
7,127
1,615
Tampa area, Florida.
learning this controller myself... something I did figure out which I kinda like so far.... got the alarm to activate by time instead of temp... step 1 preheats for 30 minutes... step 2 will set off alarm and go into the "HOLD" pattern (holding at preheat SV).. Now you can load up the smokehouse and then hit "RUN" to start your actual program.... another thing that crossed my mind... For sausage, why do you have to set each step to raise it 10` every hour ? Just set from 120` to 170` in a 5 hour period ( at the end of the 2 hr drying step) same thing, only 1 step....
 

walleye1

Fire Starter
Dec 9, 2007
56
11
Moose Jaw, Saskatchewan
JckDanls 07

Your right. I also go by IT but I do use the -121 setting as a final step just in case I... you know... fall asleep or something.
biggrin.gif


Not that that has ever happened before!

I use the ramping in one step calculated to be approximately 10 degrees per hour. It works well.

I hadn't given the Hold idea any thought before. I usually fire up the smoker and let it warm up, then when I'm ready to throw things in I just restart the step.

Mike