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Thanks for the replies. I'll mess around with isolating the servo after I get everything working correctly the way its meant to. I just want to try a damper only setup on the WSM because it doesn't look like its been tried before. At some point I'm going to try controlling a wood burning stove...

CB stacker:)

For smoking I would have to say beef brisket, ribs and chicken because they're predictable when you're serving guest. For grilling I can't say that I have a favorite. I grill everything from seafood to steak. Various sausages are near the top of the list though, closely followed by shrimp.

I'm a long time WSM user. Bought my first one around 15 years ago. Its an 18in and still going strong. I now mostly use a highly modified 22in. I'm an instrument tech at a National Lab, so of course I'm in to automatic temp control and any other mods I can think of. My daily use grill is a...

Is there any reason that 3 dampers cannot be wired in parallel to one HM? These would all be on the same smoker moving the same amount. What I'm considering is a damper only control of a WSM. If current is an issue I can let the HM control a solid state relay and source the power to the dampers...

Thanks for the responses. I would be curious to know the difference between using PID control and on-off control with a hysteresis. I'm not trying to question or change the product in any way. I'm just interested in all aspects of temp control. For me this is more about the trip than the...

Thanks for the reply. I couldn't figure out what keywords to use for a search.

I've searched but haven't found out if this is possible. I like the idea of changing the pit temp when the meat hits a certain value. I can use a second controller to take over the fan via a relay if the option doesn't exist. Thanks.

Actually I didn't pay attention to the leg orientation. That may have helped. The biggest influence I had was an empty cook chamber. No weight to offset the lid. I'll test with the leg orientation to see what affect it has.

I work extensively with PID temperature controllers regulating laboratory and metallurgical furnaces. Until now I never considered PID for a smoker due to all of the variables. Wind, meat load, humidity, ambient temperature, fuel load etc. will all have an effect on the way the smoker performs...

I knocked mine over last weekend by opening the lid too quickly. I hadn't yet loaded any meat or water to offset the torque. My plan is to put small eye-bolts in the barrel and legs and use a dog leash or screen door like clasp between them. Should be quick to hook and unhook.

It could be your sensor placement. Pitmaster warns against having it too close to the hot air stream coming around the water pan. Also watch for kinks in the cable.