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#7
03-09-2010, 10:16 PM
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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
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 *everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*Some strive to be perfect.... I just strive. Last edited by StirCrazy; 03-09-2010 at 10:19 PM. 
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