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Smoking/Cooking Schedule

Scheduled Pinned Locked Moved Smoking & Grilling
retired157
68 Posts 13 Posters 3.3k Views 13 Watching
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  • Retired157R Offline
    Retired157R Offline
    Retired157
    wrote on last edited by
    #16

    I went through 3 hole saws. Have to use lots of ‘lube’ and take your time but it does work and comes out clean when done.

    1 Reply Last reply
    1
    • Retired157R Offline
      Retired157R Offline
      Retired157
      wrote on last edited by
      #17

      10-4 on the ice bath time

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      0
      • Retired157R Offline
        Retired157R Offline
        Retired157
        wrote on last edited by
        #18

        Seems hole saws are mainly for wood… 🙂

        B mrobisrM 2 Replies Last reply
        0
        • Retired157R Retired157

          Seems hole saws are mainly for wood… 🙂

          B Offline
          B Offline
          bocephus
          Team Orange Power User Canning Masterbuilt Veteran
          wrote on last edited by
          #19

          Retired157 You can get others but would probably cost you more than the three combined.

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          • Retired157R Retired157

            I don’t even know what a PID is

            marzig20M Offline
            marzig20M Offline
            marzig20
            Veteran Sous Vide Canning
            wrote on last edited by
            #20

            Retired157 said in Smoking/Cooking Schedule:

            I don’t even know what a PID is

            I’m learning too, this a great community to learn from. PID from my understanding is a smart thermostat. It will learn the characteristics of your smoker and will self adjust to maintain a more consistent temp.

            mrobisrM 1 Reply Last reply
            0
            • Retired157R Offline
              Retired157R Offline
              Retired157
              wrote on last edited by
              #21

              In the end, the project came out pretty slick

              1 Reply Last reply
              1
              • Retired157R Retired157

                Seems hole saws are mainly for wood… 🙂

                mrobisrM Offline
                mrobisrM Offline
                mrobisr
                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                wrote on last edited by
                #22

                Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.

                marzig20M 1 Reply Last reply
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                • Retired157R Offline
                  Retired157R Offline
                  Retired157
                  wrote on last edited by
                  #23

                  I am hoping that the temp gauge I installed will give me what I need… will have to monitor but once I know where to turn the dial, I should be good to go

                  1 Reply Last reply
                  1
                  • Retired157R Offline
                    Retired157R Offline
                    Retired157
                    wrote on last edited by
                    #24

                    See, I needed that info on cutting SS months ago

                    1 Reply Last reply
                    1
                    • mrobisrM Offline
                      mrobisrM Offline
                      mrobisr
                      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                      wrote on last edited by mrobisr
                      #25

                      I use PID’s for my dry curing chamber, one controls a humidifier and dehumidifier and the other controls the cooling refrigerator and if I needed control a heat source. I have another that i use to control a 240 volt heat source to the .1 of a degree.

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                      • mrobisrM mrobisr

                        Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.

                        marzig20M Offline
                        marzig20M Offline
                        marzig20
                        Veteran Sous Vide Canning
                        wrote on last edited by
                        #26

                        mrobisr said in Smoking/Cooking Schedule:

                        Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.

                        Do you use a regular hole saw with a metal cutting ring? I’ve always worried about it drifting off when it meets the soft insulation inside.

                        mrobisrM 2 Replies Last reply
                        0
                        • marzig20M marzig20

                          mrobisr said in Smoking/Cooking Schedule:

                          Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.

                          Do you use a regular hole saw with a metal cutting ring? I’ve always worried about it drifting off when it meets the soft insulation inside.

                          mrobisrM Offline
                          mrobisrM Offline
                          mrobisr
                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                          wrote on last edited by mrobisr
                          #27

                          marzig20 i used a bi-metal dewalt hole saw

                          marzig20M 1 Reply Last reply
                          0
                          • marzig20M marzig20

                            mrobisr said in Smoking/Cooking Schedule:

                            Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.

                            Do you use a regular hole saw with a metal cutting ring? I’ve always worried about it drifting off when it meets the soft insulation inside.

                            mrobisrM Offline
                            mrobisrM Offline
                            mrobisr
                            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                            wrote on last edited by
                            #28

                            marzig20 the hole saws i use have a pilot bit to help with the drifting.

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                            0
                            • mrobisrM mrobisr

                              marzig20 i used a bi-metal dewalt hole saw

                              marzig20M Offline
                              marzig20M Offline
                              marzig20
                              Veteran Sous Vide Canning
                              wrote on last edited by
                              #29

                              mrobisr so the pilot drill makes contact on the other side to maintain concentricity of the hole?

                              mrobisrM 1 Reply Last reply
                              0
                              • marzig20M marzig20

                                mrobisr so the pilot drill makes contact on the other side to maintain concentricity of the hole?

                                mrobisrM Offline
                                mrobisrM Offline
                                mrobisr
                                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                wrote on last edited by
                                #30

                                marzig20 yes it does

                                1 Reply Last reply
                                1
                                • marzig20M marzig20

                                  Retired157 said in Smoking/Cooking Schedule:

                                  I don’t even know what a PID is

                                  I’m learning too, this a great community to learn from. PID from my understanding is a smart thermostat. It will learn the characteristics of your smoker and will self adjust to maintain a more consistent temp.

                                  mrobisrM Offline
                                  mrobisrM Offline
                                  mrobisr
                                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                  wrote on last edited by
                                  #31

                                  marzig20 said in Smoking/Cooking Schedule:

                                  Retired157 said in Smoking/Cooking Schedule:

                                  I don’t even know what a PID is

                                  I’m learning too, this a great community to learn from. PID from my understanding is a smart thermostat. It will learn the characteristics of your smoker and will self adjust to maintain a more consistent temp.

                                  PID’s turn on and off what ever you are controlling to keep a constant temp and yes they have algorithm to maintain the temp very close. You can also set parameters like to cool on at 2f and turn heat on at 5f above a preset temp.

                                  Example I want 55f and 80% humidity in my chamber, for the temp I have a 3f turn on of cooling, so when the temp reached 58f the cooling turns on and cools down to 55f then shuts off.
                                  The humidity is set for 80% with a 2% low and 5% high, so when the humidity reaches 78% the humidifier turns on until it reaches 80% and if the humidity reaches 85% then it turns on the dehumifier.

                                  My other 240v PID turns the heating element on and off sometimes for only a second to maintain whatever temp I have it set to the tenth of a degree.

                                  Hope this helps.

                                  1 Reply Last reply
                                  0
                                  • M Offline
                                    M Offline
                                    mfrievalt
                                    wrote on last edited by
                                    #32

                                    I currently have a Pro Smoker Pk-100 that I modified and wired in a Auber PID controller. I am now searching for a way to control the humidity in my smoker. If anyone has information on a electronic humidifier and controller I would greatly appreciate the information. I am also looking to add a circulation fan to even out the hot spots.

                                    twilliamsT mrobisrM 3 Replies Last reply
                                    0
                                    • M mfrievalt

                                      I currently have a Pro Smoker Pk-100 that I modified and wired in a Auber PID controller. I am now searching for a way to control the humidity in my smoker. If anyone has information on a electronic humidifier and controller I would greatly appreciate the information. I am also looking to add a circulation fan to even out the hot spots.

                                      twilliamsT Offline
                                      twilliamsT Offline
                                      twilliams
                                      Power User PK100 Regular Contributors Team Grey
                                      wrote on last edited by
                                      #33

                                      mfrievalt call prosmoker and ask them for info on their 100SS model. Mine has an internal fan and an exhaust fan out the chimney. Not sure if mine would be too big for your cabin space with only the single coil burner. As far as humidity, this group has tried everything to get there. Best thing jon has came up with is the water pan and auto sponges and chamois. Again the big units have wet bulbs and moisture capabilities but i dont think it can be incorporated on the pk100

                                      mrobisrM 1 Reply Last reply
                                      0
                                      • M mfrievalt

                                        I currently have a Pro Smoker Pk-100 that I modified and wired in a Auber PID controller. I am now searching for a way to control the humidity in my smoker. If anyone has information on a electronic humidifier and controller I would greatly appreciate the information. I am also looking to add a circulation fan to even out the hot spots.

                                        mrobisrM Offline
                                        mrobisrM Offline
                                        mrobisr
                                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                        wrote on last edited by mrobisr
                                        #34

                                        mfrievalt Inkbird Temperature and Humidity Controller ITC-608T
                                        it does both or you can get one that does one or the other. This controler is what i use to control this Inkbird Reptile Humidifier Fogger.

                                        1 Reply Last reply
                                        0
                                        • M mfrievalt

                                          I currently have a Pro Smoker Pk-100 that I modified and wired in a Auber PID controller. I am now searching for a way to control the humidity in my smoker. If anyone has information on a electronic humidifier and controller I would greatly appreciate the information. I am also looking to add a circulation fan to even out the hot spots.

                                          mrobisrM Offline
                                          mrobisrM Offline
                                          mrobisr
                                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                                          wrote on last edited by
                                          #35

                                          mfrievalt for a fan i use this AC Infinity AXIAL 9225, Muffin Fan, 120V AC 92mm by 92mm by 25mm High Speed

                                          1 Reply Last reply
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