PID questions

[DiverDude]

Ok....as someone who loves to smoke a brisket (or whatever) on the weekend, you've got my curiosity.

Are you making your own smoker or modifying an existing one ?

I've seen systems like this for charcoal smokers -but they controla fan which blows more or less air into the combustion chamber to control heat.

Also, PID my be overkill for something this simple. Usually the way these things go is that you set your chamber temp and then monitor internal meat temp until done. Then you either turn off the heat and/or remove the meat (or fish !) mmmmm....mesquite smoked Regal Tang !

Kiddding !!! Juuuust kindding 'bout the Tang !