DSB502 Make sure you factor in the amount of water that was injected into the chicken before it got to you. As shoprat53 says, using sure gel will probably give you more of a bind than carrot fiber, now, if you want them just as regular fresh brats it is not as important.
sand in the water pan ?
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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by Jonathon
bocephus I became interested in this a few years ago. I was slightly obsessed with getting the humidity to increase in the smoker and to reduce the wave of an electric smokehouse. I ended up taking fire bricks and putting some on each side of the smoker. It did reduce the wave, but also reduced the space in the smoker, so no go. The ceramic briquets is an interesting idea though! As Bob Stehlik said, it is an interesting idea and could work better than the bricks.
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The wave is what bothers me the most, I can get it to settle down in about 20 minutes after I raise the temp , 10 deg. increments might work pretty easy but it,ll take forever to get it up high,on the other hand my new 11 lb waltons stuffer arrived today, here we go,
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I use a inkbird pid controller. I put the temp probe near the electric heating element. That causes the element to cycle quicker. The result is slightly longer to reach a temp but once there only 5 to 10 degree swings.
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Interesting,
Mine has a digital controller an it came with an inkbird, the sensor is 2/3 the way up on the back wall, sounds like I might need to move it close to the heat ? Did you have to hard wire yours into your appliance? -
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
hunters stick it’s to bad they don’t make the thermastat probe so it CAN be moved around inside the smokehouse.
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I can move it but, It,ll require my toolbox, l
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
hunters stick now the next question would be, where do you move it to? It would seem like right in the middle of what ever your smoking would be the best spot. But how?
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Exactly, thats where I have been hanging the remote probe, its quite a bit different throughout the cooking session, probably need a fancier smoker,lol
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hunters stick I built a relay box that controls the regular electric plug for the master built temp. The relay plugs into the heater control of the PID and into a 120 receptical. PID plugs into 120. Temp probe goes in the door and I just wrap a piece of foil around the cord. Probe can’t take more than 240 degrees so I use it for sausages, jerky and 2/3rds of a brisket cook
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
samspade good idea. Now if they would make that thermastat cycle faster, like turned on when it went 2° below set, and turned off 2° above set temp. That would work great.
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