DIY smoker remodel
Just renovated my home built smoker.
electric 220 VAC. 5400 watt heating element and completely controld remotely by my cell phone from anywhere i have cell service. It will even send me a text or e mail when the meat is done No more babysitting for me.
@rhjbarney nice! That is a cool use of technology. I usually sit by my smoker and watch it for 8 hours with a case of beer.
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@rhjbarney That is an awesome set up! Do you have dampers on either side of the top of just one central damper? Meat Cigars, nice thick old snack sticks?
woodchuck777 last edited by
Looks really nice… What are you using for smoke generating?
Ha, Ha, I still have my beer on hand.
I do remote monitoring. I have 3 different thermometers that remotely report what’s going on. (But I usually only use one of them at a time.)
But now I sit at the computer, or TV, and watch the temperatures.
But I’m not one to go traipsing off shopping for underwear or other items while cooking.
Beer is an important safety accessory for BBQing. It is important to have a “cold one” on hand in case of burned fingers.
You can immediately grab your cold can of beer to take the heat out of a burned finger.
Beer has natural anesthetic properties, and can have a numbing effect before the actual accidental burning. So there is that two-fold advantage of cold beer in hand.
A side effect of Beer at the BBQ is it can make you more entertaining to your guests. Especially if they, too, imbibe.
So the next time your spouse complains about having beer with your Bar-B-Que, point out the safety advantages of cold beer on hand.
To me, being safety conscience, it was important enough to put my Curing/Beer Fridge at my Outdoor Kitchen. Because I find my beer has a tendency to evaporate. So having more on hand where it is apt to be needed quickly made sense.
And the little fridge is a good place to put my smoked Bacon to age after smoking to mellow out. Having a ballast of 12 ounce mini kegs for temperature balance, the mini kegs also take on the wonderful aroma of smoked bacon.
I think having separate monitoring is better because if it fails, replacing the thermal probe, or the entire thermometer is better than fiddling with built in sorts of units.
@pauliedmondsjr Truer words have never been spoken!
@pauliedmondsjr I think I will print this reply and post it at our next bbq!
PapaSop last edited by
@deplorablenc1 The only way!
@Jonathon Thanks no dampers I’ve been thinking about putting one on but so far everything comes out good .about 30 minutes into the drying phase i just open the top door for about 30 seconds.
rhjbarney last edited by
@woodchuck777 the original 110 VAC heating element is still in there with a pan that sits over the top of it .it was meant to put water in to keep food moist but i fill it up with wood chips and turn it on when ready for the smoke.
Interesting. I ripped the guts out of my two Masterbuilts because the gap between the chip pan and the element failed to keep the wood chips smoldering.
But going to a modification has allowed perfect smoke control, and perfect temperature control.
The word Perfect being used very ambiguously here. Nothing is perfect, that is why engineering spec sheets are nice. It gives you the tolerances outside of middle of the broad brush strokes.
Most “Consumer Grade” anything is going to be ballpark at best. And bare in mind that ballparks have fields of room for errors.
But does it actually control the heater element? I think the Fireboard’s do that. But like asking an owner.
I use a PID for the temperature, then one of 3 thermo units to watch the temperatures.
(Unless I’m doing Bacon slabs, in that case I have one in each slab, and one or two “grate” probes going. If any probes go hooey, it’s a simple fix. Which I’d imagine is an easy fix for you as well.)
the fireboard does it all up to 6 probes and whichever one you designate smoker you go into the drive settings and set your max temperature down to the tenths of a degree and when temp is below the drive comes on and whe temp reaches set drive shuts off. Fireboard is designed to control a fan for wood or charcoal smokers but the wheels in my head started to turn and instead of the drive cable controlling a fan i connected the drive cable to a relay which switches my heating element on and off.and if you set a max temperature on the meat probe fireboard will send you a txt and email when it has been reached absolutely no baby sitting my first test smoke ran flawless.
The green bars on smoke graph show when heating element was on and how long.
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.