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Recent content by southensmoker
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Here is my PID install in case any one is looking for info. Did it a couple of years ago though. http://www.smokingmeatforums.com/t/111924/my-pid-install
Made 5lbs with lem packs. 3lbs 80-20 beef, 1lb of buffalo, and 1lb of deer with 1.25 teaspoon of #1 cure. Got about 2lbs done and my 5lb LEM stuffer broke. They said sometime nexy week I should have parts. How long can the cured meat sit in the fridge?
Thanks
I wonder why he said the a RTD because a type K thermocouple is good -328 °F to +2462 °F. Most of the PID can use either RTD or thermocouple. I would use a thermocouple cheaper, more durable
Tell you the truth my neighbor hit my coax cable for the internet just as I was to take them off and the wife was bit*hin about no internet so again they got to done and started to cook the fat out of them. Not real pleased the way they turned out.
Really not sure on the smoke at lower temps but as far as the second part of your question, my feeling is this, the OEM equipment would over shoot by a bunch also, big recovery I don't notice that, but as far the temp... You set it and its like plus or minus 1 or two degress