Smoker Upgrade!
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Hey everyone, it has been just a little since I’ve been here. The last time I was here I received LOTS of good information from everyone with respect to me beginning my Summer Sausage ‘making’. One of the pieces of advice that I received was a piece of equipment… a PID. Now, I knew nothing about a PID and am no electrician but I began doing a bit of internet research and am happy to report… I learned something. So, I jumped into this ‘Smoker Upgrade’ full bore! I now have my Smoker fully equipped with all the bells & whistles. Additionally, I, after reading all the comments about the benefits of using a Sous Vide cooker, I also followed that lead. Here are some pics of what I have been up to and how I actually got to this point… the point where I should simply get to making some Summer Sausage!
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Retired157
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Retired157 on last edited by
Retired157 - Way out of my league.
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That’s what I thought… easy peasy!!!
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Retired157
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/C/C58D2197-F53B-4F38-BA2C-D9477C08E0EB_1_102_a.jpegHere’s all the settings for the PID
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Retired157 on last edited by
Retired157 WOW!!! Very nicely done.
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Retired157
Wow!! How about firing it up and doing some sausage. Looks great but you lost me at PID. I can read schematics to a point, but… -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Retired157 on last edited by
Retired157 By the way nice to see you back. Now we’ll be waiting on some sausage pictures
. Congrats to you 
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Yep… It won’t be much longer and I’ll be ready to try my hand at making some Summer Sausage. I’ve got one more ‘tweak’ I want to do with my smoker (don’t anyone tell my wife). I’m going to make a ‘portable’ fan to use in order to help with air flow at the intake damper. Ordered the fan yesterday…
With respect to this PID project, I tell anyone who asks that it’s really not ‘rocket science’… if I can do it, ANYONE can! It was so easy after watching ‘George’ on his You Tube videos. The wiring diagram pic is so easy to follow. The pic of all the settings for the PID is straight forward and all you need. Anyone who has been ‘thinking’ about doing something like this but has been ‘wondering’… oh man, it was just so easy!
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Way over my head as I am using wood and fire and adjusting vents to control temp.
I look forward to seeing some meat off that thing. -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Retired157 on last edited by
Retired157 wow, I have no idea what you just said, but wow. good job. I think I will stick with a wood fired smoke house, I know how that works
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Retired157 Great work!
I am curious about the reason for an amp meter -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Looking good Retired157 .
Like glen, I am wondering about the ammeter? -
Well, the reality is that it not really a necessary item. Like I was saying earlier, I researched this PID project on the internet and ended up honing in on ‘George’, who uses this technology in Moonshining…
George does a really good job in his videos at explaining the ‘how to’ of making everything work. Now George likes to include some of what he refers to as the ‘cool factors’… i.e. like a fan and yes, the amp meter. I kinda liked the idea of the amp meter because it gives me a ‘visual’ confirmation that the PID working… providing the electrical current to my smoker’s heating element. Is it an absolute necessity; No. That said, for about $8, it does add some ‘cool factor’. Everything I did when putting together that PID ‘box’, came in right at about $100. Yep, I followed George’s ‘cool factor’ suggestions… kinda just a fun project.
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But in all honesty, Kyle probably has it ‘just as right’… wood & fire in a smoke house works the same!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Retired157 on last edited by
Retired157 Outstanding job and glad you found George’s vids, he really brings the info done to the simple level. While there may not be a reason for a meter or your rig may be too much for some it is YOUR creation and I bet you had fun building it. I know that you learned a lot, so I’m happy to see your progress, now test it and give us some beautiful pics of meat.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Fair enough, I agree it’s kind of cool to know your heat element is drawing current showing that it is working
This spring I plan on converting my Masterbuilt electric to PIDGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Thank You; Won’t be long and I’ll be joining everyone and ‘creating’ some of my own Summer Sausage… pics will be coming!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Retired157 on last edited by
Retired157 can’t wait!
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Do yourself a favor and find ‘George’ on You Tube… I think I searched ‘wiring a PID’. He has numerous videos from the basic design to those including a bit of ‘cool factor’. George is great at taking you all the way through… step by step.
