What if you don't have a smoker with temp control?
What if you don't have a smoker with temp control?
Hi guys and a pre-emptive Happy New Year to you, I am very interested in trying some of the project B2 recipes but don't have the benefit of a temp controllable hot smoker (like a Bradley etc) other than open/close vents type, I note that often the recipes require that the sausage be heated gradually in small increments to reach optimum temps, can you suggest a solution or will I have to invest in an upgrade to a 'Cookshack' , (you can dream can't you?)
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Ped, there is some mighty interesting material at this link: http://www.meatsandsausages.com/smokehouse-plans
Be sure click on the catagories at the top for more information. There is much more info about smoking when you click on the heading "Smoke Houses".
Best Wishes,
Chuckwagon
Be sure click on the catagories at the top for more information. There is much more info about smoking when you click on the heading "Smoke Houses".
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
What you may be looking for is a means of ramping the temperature up slowly. This is called a programmable controller. We used them extensively in the chemical industry, in batch processes.
To be honest, they can get pricey pretty fast. Perhaps you can content yourself with what most of us do- - park yourself by the smoker with a cooler of beer, and every 20 or 30 minutes, tweak the setpoint up a degree or two. If you don't have one, temperature controllers can be had for $100 or so. Use one to drive a hot plate. (It won't work on propane=powered smokers. It COULD, but it's really dangerous to go monkeying with propane controllers.)
To be honest, they can get pricey pretty fast. Perhaps you can content yourself with what most of us do- - park yourself by the smoker with a cooler of beer, and every 20 or 30 minutes, tweak the setpoint up a degree or two. If you don't have one, temperature controllers can be had for $100 or so. Use one to drive a hot plate. (It won't work on propane=powered smokers. It COULD, but it's really dangerous to go monkeying with propane controllers.)
Experience - the ability to instantly recognize a mistake when you make it again.
I just go with cold smoke
and finish in the kitchen. There was a reasonable price on salmon this week and I wanted some more lox. # pounds sitting in apple smoke.
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Can't you control your smoker temp with a controller from www.auberins.com
I followed the link to auberins, and their equipment looks good for what we need to do. ...a little pricey, but not overly so. The programmable one looks like it would do the job we were talking about earlier, in 6 steps.
So many toys, so little time! (...or more accurately, so little money.)(sigh)
So many toys, so little time! (...or more accurately, so little money.)(sigh)
Experience - the ability to instantly recognize a mistake when you make it again.
This is the unit I have....it works great, seem like a quality product. Mine is about a year old.Rick wrote:Can't you control your smoker temp with a controller from www.auberins.com