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Hey Ralph, quick question about your pit. Obviously it's very efficient as evidenced by the low fan speeds and steady temps. What kind of pit is it?

That's well beyond what I'd plan on doing. I already have the ET-73 probes and would plan on using them as-is. But you bring up a great point and a strength of HM.

Ralph, I already believe that HM can do a great job of controlling a pit temperature. I also realize that this is almost certainly not going to significantly affect the end product. As some of the commercial vendors have reminded us, home ovens have far poorer control and we seem to do OK with...

I came across a post about control design while researching this. I am by no means an control theory expert but it stands to reason that a slow input could negatively impact the ability to maintain a stable temperature. Worst case you would end up with an run-away process or a significant...

RJ, I think you're falling into the same trap Bryan did. The sampling interval isn't the point and not anything I originally mentioned. Both systems have a sampling interval that is far higher than necessary.

I think you misunderstood the time constant. The 0.01 seconds is the rating of the time it takes the thermocouple to achieve 63.2% of it's final value. It has nothing to do with sampling (which is 10 Hz on my PID, fwiw). It takes 5 time constants to reach the final value which means the...

I'm currently using a PID from Omega with a bare thermocouple to control my temperature. It does a decent enough job but I'm intrigued by the HeaterMeter and features like the open lid detection, web interface, alarms, ramp down, cook logging, etc and I'm itching to build one. That being said...

I go simple. Trim most of the fat cap, leaving maybe 1/8". A very light coat of oil followed by a dusting of rub. Put on the smoker and take out when the shoulder blade is loose, generally around ~195-198º F. Let rest uncovered for 15-20 minutes then wrap in foil and rest in a cooler for a...