I guess that you are not as technically inclined as you say you are! That sketch would provide all the information to turn a PID module into a very accurate smoke house temperature control.

I posted a circuit diagram/sketch at 16:02.

Here is a pencil sketch of the controller I have built: https://picasaweb.google.com/lh/photo/8 ... directlink

In the picture below, you will see a picture of the front of my controller. It is marked SESTOS. There is a keypad on the front of this to allow the user to establish a setpoint: https://lh4.googleusercontent.com/-Hg0uQRmHL2w/TvynUbX-k4I/AAAAAAAABA4/IeJjodqdC7E/s640/PC280171.JPG You momentarily pres...

Here is the definition of a PID controller: A proportional-integral-derivative controller (PID controller) is a generic control loop feedback mechanism (controller) widely used in industrial control systems - a PID is the most commonly used feedback controller. A PID controller calculates an "error"...

When I poach things in my waterbath, I first of all place the items (sausage) in a vacuum sealed contained. I use an old turkey roaster that I pickup up for $ 20.00. I fill the roaster half full with weater and controll the water temperature with a PID controller. Very accurate controll to within .1...

Hopfully this is will show up right on the forum: https://lh3.googleusercontent.com/-yXeK ... img003.jpg

Here is the PID controller I bought off of EBay for $ 39.00 http://www.ebay.com/itm/20-OFF-Digital-PID-Temperature-controller-25A-SSR-K-thermocouple-thermostat-/220888955443?pt=LH_DefaultDomain_0&hash=item336e01fa33 Here is a basic schematic. I added two outlet receptacles that are controlled by the...

The Ayrshire Bacon that I get here from a local butcher shop appears to be cut as one piece, i.e. the loin and pork belly are removed from the hog together, then cured and then rolled and tied and smoked.

I built it myself for less than $ 100.00. I plug my hotplate into it and control the temperature of the smoke chamber. I can hot or cold smoke with it.

Bert,

Hello: I live in Victoria British Columbia. A local butcher shop is making a product that they call Ayrshire bacon. It looks like they have removed the loin and pork belly all in one piece and rolled the pork belly around the loin and cured and smoked it. It is very good. Anyone evere come across an...

Hi Fellas: I will be happy to share with you what I have put together with the sous vide as well as the temperature controller. I am helping the wife over the next couple of days with some cooking. We are having a cocktail party on Dec. 30th, so I will look at putting some information together after...

Cooking using the Sous vide method is a technique rather than a specific piece of equipment. The big commercial restaurants all use this method of food preparation. For the home cook there are a couple of products out there such as Sous Vide Supreme and Polysience immersion circulator, that can do t...

Hello to all: I tried a new approach to smoking a turkey breast that I thought I would share with you. I bought a bone in, skin on, half turkey breast from Walmart for $ 10.00 First I deboned the breast , left the skin on. I wet cured/brined the turley breast for three days. Then I vacuum sealed it ...