smokinbubba I’m with ya no fridge space or patience I always use a accelerator I’ve used both sodium Erythorbate and smoked meat stab. Don’t use ECA much
Smoking/Cooking Schedule
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Ok… slow wins the race
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2400 pounds… you are WAY out of my league!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Retired157 said in Smoking/Cooking Schedule:
2400 pounds… you are WAY out of my league!
That was a previous life, but now it is just fun and I’m a fat guy that loves to eat.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Retired157 oh we would have 2,400lbs going in at least one mixer and sometime up to 3, I opened 50# bags of salt and measured out 5# to equal 45lbs of salt per batch along with 5lbs of pink salt and other ingredients. It paid the bills while I was in college and taught me a lot as a young man.
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Adding a PID controller to a smoker is not a silver bullet to cure all smoker ills.
When used with the proper size heating element and air controls, a PID can reduce temperature swings by controlling the heat more precisely.Paul
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It seems to me that controlling the temperature during smoking (and those swings) is very important in the overall ‘process’. I’ll probably be one of those guys who sits and hovers over his smoker, watching & monitoring things, trying to keep everything ‘just right’. Having an idea of how a PID (with all the proper supporting equipment as you say) now works, I think it’s one thing that will ‘help’ tremendously.
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Retired157 said in Smoking/Cooking Schedule:
It seems to me that controlling the temperature during smoking (and those swings) is very important in the overall ‘process’. I’ll probably be one of those guys who sits and hovers over his smoker, watching & monitoring things, trying to keep everything ‘just right’. Having an idea of how a PID (with all the proper supporting equipment as you say) now works, I think it’s one thing that will ‘help’ tremendously.
Like everything else, it depends.
It depends on the magnitude of the swings and how long they last.
The temperature swings in the smoker do not automatically transfer to the product being smoked. The product internal temperature will assume the average temperature in smoker and not follow the peaks and dips exactly.
Having product in the smoker actually should help moderate some of the temperature swings compared to the swings in an hot, but empty, smoker.Paul
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Thanks again… you are a wealth of information! Thanks
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
processhead you are indeed a wealth of information and I really appreciate all your posts. Thank you.
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Retired157 I have a cook shack which is basically the same thing as what you have. Couple of things from what you are describing that you want to do. From the factory there is no vent adjustments, just a pinky sized vent hole on the top and same one on the bottom to drain grease. Now I see you added a vent to the door which will let some air in but it will probably get bottleneck with the small vent on the top. So you may have problems with the smoke schedule you described.
Also with this smoker you will have trouble getting wood chunks to smoke (if at all) at low temps. Especially with the low temps in your schedule. With this smoker you really need a smoke generator to do what you described. You mY be able to get away using a smoke tube and a fan since you added the vent on the door.
Get on youtube and watch 2 guys and a cooler videos. He has the smokin it brand of your smoker and has a smoke generator to do his sausages.
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