I'm looking to build a small shack for smoking sausage, at least sausage for now. The exact dimensions I'm still toying with, but I have seen many great designs here on this forum. My questions really deals with the smoking hardware.
From what I've read, from Byek Kutas' book, the smoking, I want to do, starts at 130 deg and gradually rises to 160 until internal meat temp reaches 152. So, this is the initial type of smoking I will do. Now, I want a set up that I may want to use for cold smoking other items later.
So, I have an old Brinkmann electric smoker that the element still works (1500 watts I think). I plan on using this for heat I will need. I plan on buying a AMNPS smoker, which I will use in a MB addition, if required.
Finally, my question. I need a PID that is not cost prohibitive, allows for a little programming, like raising temp at certain times, and allows for multiple probes. Since I've never had, or used, such an animal, I need simple. So, any suggestions?
Thanks for any and all inputs.
Oh, with Christmas sales going on, I want to take advantage of these.
Pugsbrew
From what I've read, from Byek Kutas' book, the smoking, I want to do, starts at 130 deg and gradually rises to 160 until internal meat temp reaches 152. So, this is the initial type of smoking I will do. Now, I want a set up that I may want to use for cold smoking other items later.
So, I have an old Brinkmann electric smoker that the element still works (1500 watts I think). I plan on using this for heat I will need. I plan on buying a AMNPS smoker, which I will use in a MB addition, if required.
Finally, my question. I need a PID that is not cost prohibitive, allows for a little programming, like raising temp at certain times, and allows for multiple probes. Since I've never had, or used, such an animal, I need simple. So, any suggestions?
Thanks for any and all inputs.
Oh, with Christmas sales going on, I want to take advantage of these.
Pugsbrew
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