Recent content by Chris Statton

I like this idea. My only concern is how to house them as there will be no RD on each smoker.

Thanks for the reply Steve. Indeed the control side of things would not be required, only the monitoring. Good idea re: thermistors due to low temp, though I'm inclined to suggest thermocouples are better if there was to be an extended flare-up, a thermistor would die fairly quickly? I see...

So my buddy just opened up a little restaurant in which he has two electric, pellet hopper style Yoder Smokers on comp carts. The Yoders do their own temperature control obviously, but in the past, he's had a few instances of say the power going out (causing temps to drop), or a fat flare up...

Hi all, Firstly thanks to everyone involved in the HM & RD3 projects for all the hard work. I completed my second cook using the HM & RD3 yesterday, and have had a bit of regression in temperature control success. The first cook went quite well once the PID values seem to be nailed with thanks...

Hi Ralph, not sure if you're still subscribed to this thread, but running another cook right now and am getting a bit too much fluctuation in the temperature. To me it looks like the error is increasing, meaning the P value is too high? Could I get your opinion? http://27.33.85.127:8888

Much happier with how it's running now, and am reasonably confident with what to tweak and how that will affect the temp control. Thanks so much for the help, and for the RD3, it's a little wonder!

That makes sense what you're saying. Lifted MAX fan to 20% Closed Weber lid top vent to as shown....

Clipped to the underside of the cooking grate which is 5" from the top of the drum. Sorry you asked about current PID settings.....

Yeah that has me a bit confused too. And now we are substantially over set temp with output still above 0% and temp not falling much.

When hovering over any point in the graph and looking at fan speed, am I right in assuming that the % shown there is the % of MAX fan speed, not % of fan speed? ie 90% would mean 9% if MAX is set to 10%?

Had to open lid just now for spritzing. Back on track.

Change made to min fan speed 0%. Dropping the set temp really killed the heat, hoping it ramps back up nicely.

Yes I changed to the PID settings you suggested. Fan is currently set to 10% and NOT at max only. Does that explain the blower behaviour? Also of note I pulled the set temp back to 225°F as the meat temp was climbing too quick for estimated eating time.

Sorry I didn't see Page 2, so wasn't aware you had replied. I've set the old PID defaults to see how they go. I'm confused about the fan speed. Are you suggesting having it on all the time at 10%?

All these lid open zones, the lid has not been opened...... A setting there?