nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Spear arrived

seijoed

This is a seriously cool probe.

Find more posts tagged with

What About Tools?

Comments

@Johan – No photo?

Very nice.

Sweet! I just placed an order for some Umai dry age bags, gonna try and get 21 days on a rib eye before Valentines Day!

seijoed

I'm firing up the smoker and filling it with a bowl of ice somewhere in the near future

Chris_Young_80640

@Johan – What will you be smoking?

seijoed

Probably ribs, I have that in the freezer

seijoed

I'm actually wondering if I can't use the JLD with a thermocouple and this to set the smoker to full power and then let the JLD turn it on and off for a much more accurate setup.

Chris_Young_80640

The problem usually is how to you increase and decrease the rate of combustion of the wood. If it ignites, it can be difficult to quench the fire and you get thermal runaway. Usually PID controllers for smokers turn on and off a fan that provides airflow to the fire, which gives some measure of control over the temperature.

seijoed

Oh, that makes sense. I hadn't thought that far.

Mason_Perry_34060

@Johan is your smoker an electric setup? I was thinking of "building" a thermostat for my smoker along the same lines, mine is so air tight that it won't smoke if the heating element isn't on under the chip pan.

seijoed

It is a MasterBuilt electric - kinda like the one in the Videos.

It is not the most accurate of things, it just has that thermostat you

set to a "this" much power.

Chris_Young_80640

@Johan - Good way to stabilize the temperature is lots of mass. Heavy metal helps because it will dampen out spikes in temperature. Ice is even better because it takes a huge amount of heat energy to melt the ice, and as it does it also keeps the humidity high, which is mostly a good thing when smoking for long periods of time.

seijoed

I saw that in the video, so just maintaining the ice level would benefit this more?

It'll be interesting to see what the real temp actually is inside that box

Mason_Perry_34060

Speaking of mass I made my own smoker, it's an aluminum box inside of a slightly larger aluminum box and filling the void in between the two is about 80 pounds of sand! It's electric and works great, I made it huge so I can fit two turkeys inside at once, it also has a seperate drawer in the bottom that pulls out so add chips without disturbing the main chamber, it's stored for the winter but I'll see if I can dig up some pictures...

seijoed

Remind me to move in with you Mason

Mason_Perry_34060

I have a 22 month old son so I doubt that some cooking toys would be worth lack of sleep!

tjs

Mason, we need pictures!

My Bradley after probably 1000s of hours is on the fritz so I'm pondering my next move.

Mason_Perry_34060

I looked and don't have any on this computer, I need to check my camera's SD card

grant

That is a great thermometer. I have bought about 6 of those units in the last several years. All of them are still working great.

Mike_Minh_Truong_54120

@Johan

Have you tried using them in the oven? Does the plastic wire covers on the probe melt?

seijoed

@Mike - oven? What is that? No I actually haven't tried, I've used them in bags, sous vide and the smoker so far, I calibrated my oven a few years back, it is a steaming pile of shit but I know about when it actually is 475 and how long I need to keep the door open for 400.

Mike_Minh_Truong_54120

I like sous vide, but I don't think that it'lI replace everything my oven does just yet.

I wanted to purchase a thermometer that could be used in sous vide as well as the oven and outdoor grill/smoker. Im hoping I can leave the probe in the meat for prolonged periods of time without worrying that it will melt on me.

seijoed

Reading a little on Amazon I'm guessing you'll need something like this - the thermocouples are cheap and you could get several for varying applications.

The unit in itself rocks, I've been using it pretty much daily.

http://www.amazon.com/K-Type-Thermocouple-Fiber-Glass-Insulation/dp/B003UZBNUS/ref=pd_rhf_dp_s_cp_1_3MJQ

seijoed

Heh, I think I use my oven for Pizza, bread and whole roasted poultry and that is about it.

Brendan_Lee_56950

As far as I know, the thermoworks probes are all good to well above 500F and are waterproof so I don't see why they wouldn't work. They have needle probe versions as well.

seijoed

That might be, but I think the problem might be pinching in the oven door or an open flame for that matter.

Brendan_Lee_56950

My cheapo oven probe hasn't had an issue being pinched in the door so I would hope that the much more expensive thermoworks wouldn't.

seijoed

Like I said - I haven't tried and I think they'll work fine as well

Mike_Minh_Truong_54120

Thanks guys. I just ordered the sper today from amazon along with the mettler toledo scale. I'll up some pics once it arrives early next week.

This is my first cooking thermometer. Yipeeeee.