How to Auto-Tune your Digital Smoker
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- Опубліковано 11 чер 2024
- Today we are auto tuning our Prototype Smokin-It smoker. If you want any info on these smokers check them out here: www.smokin-it.com/Smokers-s/5...
Here are the preset PID values for each size:
Smokin It Model 2D: P-60 I-850 D-130
Smokin It Model 3: P-60 I-800 D-150
Smokin It Model 3.5: P-60 I-800 D-150
Smokin It Model 4: P-45 I-875 D-220
Smokin It Model 5: P-45 I-875 D-220
Smokin It Model 6: P-26 I-442 D-110
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►SAUSAGE & SALAMI STUFF WE USE
Ph Meter by Apera Instruments: amzn.to/2A04Gll
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Eric
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Wish I had a smokin it smoker, someday I will, this is great information, you are truly the mad scientist Eric, love it, you always make the best videos.
I pulled the trigger on ordering a Smokin-it Pro Series Model 4. Steve blew my mind today when he called and said he wanted to drive an hour and a half to personally deliver my unit! I definitely mentioned you help sell his product. Now I have to save up for the Sausage Maker dry curing cabinet.
Steve's awesome!!!
Thanks for all the info Eric.
Great video! PID controllers are a perfect match for electric smokers since they're designed to be able to correct issues, outside variables, in their environment. But as you mentioned they should be tuned to match the environment as close as possible. I want to add to this though. If you decide to use auto tune in a PID controller you should be ready to call support or do your research on fine tuning your PID. Auto tune does not always "get it right'". A lot of times you'll need to make some adjustments after an auto tune. The life saver is having the factory settings written down to fall back on LOL.
I've built a few PID controlled smokers, and always used a water mass for my autotune mass in the smoker. Water responds pretty closely to meat as the meat is mostly water. I know some people use bricks, but I always liked a few hotel pans of water approximating the weight of the expected meat. Also it's good to know a PID setting for a few racks of sausage and also a full load of butts or brisket as the meat load is different (write the settings down and just manually set them based on what you are smoking).
love this channel
Thank you for this very helpful information, which will come in handy for my beautiful new Smokin-it smoker.
When i saw the title, i thought you were gonna make your smoker sing 'Ave Maria' 😂
Thank you for all of the great and thorough content you create. I have a suggestion for a topic that seems to be difficult to find much information: sodium tri phosphate or sodium phosphate in sausage making. Recently, i came across more European authentic sausage recipes, and while we have to translate certain salt and cure ratios to US standards, many tend to use sodium phosphate with the idea that phosphate in the meat has diminished some due to meat not being fresh typically or aged more. According to some sources, protein extraction and binding is better, resulting in a better texture of the sausage. However, there doesn’t appear to be much information here about it. My question would be do binders do equitable enough job to bind, increase water retention, texture, etc. that we don’t need to use phosphate (it appears that binders are not used as much in European countries)? Do phosphates make a big difference in the final product? Again, thanks for all your content.
Ive been making grillworst for a while, but just started to make hotdogs and bbq sausages, now i found your website/channel and damn! Info overload! I do have a question, in the Philippines there is a sausage called "Tender Juicy" those are red (not spicy) sausages, my wife would love to eat those, but in Holland they are hard to find or mega expensive, i was hoping you have a way to make them. (or getting close to the taste and mouth feel)
👍🏻👍🏻