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I found the problem, I shorted out the ssr and it's staying closed.I may add the thermal limit switch as I really don't want to add another PID to figure out how to program. I may have to have my 9 year old set the one I already have lol. Thanks everyone for the help.
Just finishing up PID and smokehouse build and gave it a test run today. I used SMD200 PID and ssr from auber. It's controlling a 240v element. The problem I'm having is that it seems the element isnt shutting off even though the indicator on the PID and on the ssr are showing they are cycling...
I'm planning a smokehouse build and have most of it figured out I guess but have a wiring question. I'll be building my own controller using Auber components and a 220v heat coil. The schematics I've looked at show hooking the ground wire in the main power cord to the shell of the PID enclosure...
Thanks for the reply. I'm building a smokehouse for sausage etc. I'm still "designing" it in my head. I may just do the unplug, but may incorporate the switch to make it "nicer"
Copied this schematic from another post. This is the PID setup that I'm planning to build. My question is, where do I wire in a power switch in this schematic? Thanks.
Aside from the obvious one is for meat only, what exactly makes them function differently. As in, how does the meat only probe "know" whether it's sensing meat temp or air temp. This being on a Maverick thermo...
I put them in the fridge uncovered overnight then let theme sit on the counter for a couple hours after taking out of smoker. I've cooled a couple batches in ice water and the last batch I just let air cool. I could get some pics, would you like to see finished, sliced up?
Thank you, I'll try that. I was happy with my product before, but after reading about NFDM helping with moisture I thought I would try it. I guess I was trying to fix what wasn't really broken lol.
So Im in my second "season" of making venison summer sausage and seem to be having a problem. The finished product is good as far as taste, texture, etc, but when I peel the casing off the chubs have a tougher skin than I got last year. Its still edible but Im just not happy with it. I didnt...