💯 First time using my PID setup for my Brinkman gourmet electric smoker. I'm using the settings that it came with. No auto tune. Weather is 50F no wind. Aiming for a bearcarver-like 8hr of 96F/200F with hickory then applewood. Water pan below, pie drip pan with pineapple juice. Top rack has mustard spice rubbed spiral ham on its side. 120V main to 12g 25' heavy duty cord, to an extraneous power strip (14g, for the power switch), then to the PID setup. GFCI wall outlet wired to PID Rex C-100, SSR w/heat sink, 1.5A fast fuse inline to protect the PID. The SSR gets HOT because it is controlling a 1500W element. I screwed on a heat sink with thermal compound and the heat sink is already lightly warm even in the exposed air. The whole setup is not yet mounted in the project box so I have exposed wires and everything. The Rex C-100 is dirt cheap. Too bad it displays in Celsius. I don't think it can be changed. Looks like my thermocouple wire is already weakening as I get a temporary error signal when I move the wire around. So far it returns to working order each time. With my PID on the ground, the wire reaches the top rack without much room to spare so I will try to find a longer wire. Maybe a panel mount in between the PID and the thermocouple next time. Wireless weber temp probe in the double smoked ham, receiver in my pocket, aiming for 140F IT. Glaze for last 30-90min.