PID questions

[banditpowdercoat]

Originally Posted by StirCrazy

Dan I just re-read your sugestion and I think I misunderstood, do you mean to use the meat controler PID alarm output to energize the smoker temp controler? so that as long as the meat is under the set value it will allow the main controler to do its thing, but ones the meat reaches the set temp it cuts the power off to the main controler? the only issue with that would be for the first 2 or 3 hours you don't put the probe into the briskit as you want the outside to be cooked a bit befor you insert it to eliminate the possibility of draging bacteria into the inside of the meat where it is going to be at a lower temp for longer.. mind you that is just a set point change.. start it out at 250, then when I stab it readjust it to the temp I want the meat to be.. not a big deal..

so more or less using the meat temp as a limit switch for the cabnet temp.

Steve

Yes, thats what I was meaning. I'm not familiar with smoking meat but ya. Or, what if the meat temp probe stays out of smoker while you cook for the first couple hrs, then it will remain cooler, then put in meat?

Also, I know the PID says it has a 10A capable contacts on it, but do yourself a favor and wire a relay with it. A relay is cheaper, and WHEN it fails(not If, WHEN), it can be replaced easier. Usually the whole PID control has to be changed when the relay goes. and I have had them go. It's not only current, it's current over amount of cycles. And when the cooker is up to temp, the PID will be Pulse Modulating the element on off on off. Doesn't take long to fry contacts that way. In my experience Ive changed a few of them. Companies hate it when you tell them their $5000 PID controller is toast because someone used the internal contacts to switch load.