How to Program the Inkbird WiFi ITC-308 (Temperature Control)

In many of our projects we use special equipment to regulate the temperature and humidity. Projects like cheese making, Salami making, beer or wine brewing are just a few. This same type of equipment is often used in Mushroom growing operations as well as medicinal herb growing operations as well.

Today we are taking a quick look at the Ink Bird WiFi ITC-308 unit. This unit is a lot like it’s predecessor (ITC-308) but with WiFi capability. I do feel like I need to mention that regardless of the unit that you have (either the WiFi version or the regular version) you can program them both through the controller. Be sure to check out the video to see how that’s done.

This unit has a maximum output load of 1100 watts so you’ll want to check the equipment that you’ll be plugging in to make sure this is the right controller for your needs. With that out of the way let’s get started.

This device is designed to not only monitor but effectively control the temperature in an area. There are 2 plugs attached to the controller with one indicating “cooling” and the other “heating”. The cooling is for your refrigeration and the heating plug is for a heating element. A little later I’ll explain how I use this unit.

Through the setting options you can program your unit to a specific temperature and the controller will automatically turn on the appropriate device to get you where you need to be. It’s a very simple and cost effective unit that’s actually quite accurate.

I have personally been using the Ink Bird brand (both their temperature and humidity controllers) for over 4 years with little to no issues.

Let me explain how I use this temperature controller. We make salami. Lots of it. In the process of making salami there are 2 very important steps; fermentation and drying. Both of these steps require different temperature parameters. Precision is the key here in order to produce a high quality product.

The first way I use this controller is in my fermentation box. I have a 100 watt light plugged into the “heating” outlet. I set my temperature to the appropriate fermentation temperature (which for me is 75F) and I insert the probe into the box. If the temperature drops below 73F the light turns on heating up my chamber keeping the inside nice and cozy for my salami. In this instance I do not have a “cooling device” plugged into my unit as it’s not needed.

The second way that I use this controller is in a salami/cheese drying chamber. I plug my refrigerator to the “cooling” outlet and set my temp to 55F. There’s no need for me to plug in a heater because I don’t live in an area that ever gets cold. As the temperature of my chamber naturally wants to rise as soon as it gets above 57F the refrigerator kicks on bringing the temperature back down to my designated target. Simple and effective.

The WiFi feature on this device allows for easy monitoring through your smart phone. Setup and calibration is very easy as well as it can all be done through the Ink Bird app without having to touch the control. One of my favorite features on this device is the “Temp Trend Diagram” this feature (located at the bottom left corner of the app) shows the temp trend of your chamber over a 24 hour period. All you do is select the date and a chart appears with all the information you need.

The app does not work on a 5 GHz frequency so when you set it up be sure that you are on a 2.4 GHz wireless frequency. Other than that the unit is very easy to use, cost effective, and reliable. I’ve produce lots of great salami and cheese thanks to this device.

If you have any questions be sure to let me know!! Enjoy the video..

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