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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Top Poster: PigCicles (10,055)
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Results 1 to 7 of 7
  1. #1
    Join Date
    Jul 2010
    Location
    Savannah, Ga
    Posts
    245

    Default This is the Control System I setup and us on my Traeger 070 Smoker.


    My controller uses an Auber PID to overall run the pit. The right side adjustments are for auger speed and draft airflow. I can connect the Rock's Stoker and use it to remotely manage cooks on our home network or on the internet. This allows me to go shopping or chill out at local hang, and monitor and adjust the pit. I also can hook up 4 meat probes to monitor meat temps. More if an adapter is used.

    What I see on the computer. All the temp changes show here were reprogrammed and automatically controlled by Rock's Stoker.


    Here are a couple of chart.




    Meat Probes.

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    That's pretty cool stuff, but it seems a bit complicated for most folks. I like that you can monitor multiple meats and do it from a remote location. For those with the know how - I bet it's great
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I do better with knobs to turn and such. BBQ Guru just came out with their new Cyber Q Wifi. I sell them but will most likely never learn to use one.

    Thanx for the review. I'm sure it will come in handy for the more techie of us in deciding what to buy.

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I like tech stuff. That's cool. I've often wished I could monitor and control remotely just cuz I sometimes have time constraints due to multitasking.

    But I'll stick with old school, at least for now. Remote thermo is about as techie as I'm gonna get.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jul 2010
    Location
    Savannah, Ga
    Posts
    245

    Default

    Well I gotta build something during my retirement days.

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Glad you started off on the novice level so you have room to expand
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #7
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    If I would try that on my FEC, I'd probably blow it up.
    I'm with Tom, my remote is about as hi-tech as I am too.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

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