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I'm looking for a RTD type penetrating temperature sensor to use for my meat sensor for my home made controller. Does anyone know where I can find a low cost one?

That is the one I got for $150! I thought they had it marked wrong because it showed a regular price of $179 and marked it down to $150 and thought I got a steal, but then figured out it was the old model. Still cooks good though! And they had to go to the back room for a boxed one.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Corey Elks: only reason i was considering a cheapy was cause im not sure if im gonna like the messing with charcoal. ive been a gasser guy for 25...

And at only $150!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DaveD: I am sure this has been mentioned before but... Direct sun and a warm day will add 20-30 degrees easily. A cool day, with no sun and a decent...

NM! I scrolled over in the picture! I designed a PLC and touch screen program to control a smoker for a friend of mine that does competition BBQ, but it is more expensive then the stoker and guru, and does not have web capability. The touch screen is much more user friendly though and the...

looks interesting. How in the world do you attached the 1" conduit into your WSM?

I do agree that it is not necesary, because I have enjoyed everything I have cooked with my WSM. It is actually very simple to cook with since no matter what fuel load I use it maintains about 250 with all vents closed. On the other hand I am an automation junkie and think it would be alot of...

I think they should be air tight because then we could have more control of the temperature rather than mother nature having all of the control. Why put vents on the bottom, if you never need to open them because the air just seeps in around the door?

I'm glad to hear I'm not the only one with this problem! For awhile I thought I was just doing something completely wrong!

They are strictly at the unit and only control pit temperature. there are no meat sensors and you can't expand for multiple pits.

I think I'm going to try taping it shut. I would like a stoker, but right now don't need it because I can't seem to run it cool enough without any vents open. A fan would be the last thing I need on the fire!

I see. I am an electrician by trade and love automation. I did write a PLC and touch screen program, but the stoker is cheaper than I could build mine for. I have been looking at PIC temperature controllers as well. I have found them on ebay for around $35.

I'm not a comp cooker or judge, but both look amazing to me! What kind of controller do you use? That one does not look familiar.

I would like to run it at no more than 240, would prefer 225, but can't seem to run it below 250 with the bottom vents closed and top vent open. That is why I am thinking I need to tape up the door.

I did another cook this weekend. This time only used a half chimney of lit charcoal. After about 30 minutes the temp was 225 and the smoke had thinned. I put my food on and it jumped right back up to 255. I think the door on my WSM leaks too much. Do any of you seal around the door with...

Inject with beer, butter, and garlic. And use your favorite Pork rub. Do all that the night before your cook. The day of your cook let sit at room temp for atleast a half hour and then cover with bacon and throw it on.

I take that back. If you shop wisely and use ebay you could build one for under 100!

Should I skip applying the salt? I could also inject with the broth and then marinate in a beef gravy mix instead. What would you recommend I cook it at? I could run it with some butter and sear it on the stove to if you think that will make a big difference.

This is nothing more than a basic temperature controller with a RTD probe. I would only pay 150 for something like this. You could build your own for about that.