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Heat chart for my first smoke

post #1 of 11
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Edited by Kingkoch42 - 12/8/11 at 1:05pm
post #2 of 11

Very cool I need to start doing something like this, I'm slowly translating it, so if it's not a problem for you

english would be nice, but more interesting to me is how you got the information. Do you have some sort of data recorder or is all the info manually inputted?

post #3 of 11

Really? 

 

Wow!

 

I'm impressed.

 

Don't know that I'd ever want to get into that much detail regarding my cooking -  but I could see where you could definitely benefit from such a detailed analysis if you were having difficulty, or were maybe doing this to provide the USDA (or their French equivalent) the data if you were planning to sell your smoked meat to the public.

 

You are a better man than I.  I think if I had to do all that I would give up barbecue and take up knitting.

post #4 of 11

I appreciate the technology but I like old school myself. Just what I learned from my pops and running a bbq joint. PDT_Armataz_01_34.gif

post #5 of 11
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Edited by Kingkoch42 - 12/8/11 at 1:02pm
post #6 of 11

Thanks Cal! and let us know what you find with the thermo test.

post #7 of 11

Man that's really intense! Not sure I need that much info, the WSM just keeps chugging along without much temp variation.

post #8 of 11

Way too complicated for my simple mind - I just sit back and watch the temps and let her rip

post #9 of 11

I think its a good idea to chart your temps to get to know your smoker and how to control it, under varying circumstances.

There's a lot of variables such as

 

airflow which will change when adding foods,

ambient temperature,

fuel source

intake control

Wind

Heat recovery, etc...

 

I played with mine a few months, (Reverse Flow Build) and charted every detail to understand my smoker better, now I just let it cruise.

post #10 of 11
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Edited by Kingkoch42 - 12/8/11 at 1:11pm
post #11 of 11
Quote:
Originally Posted by SQWIB View Post

I think its a good idea to chart your temps to get to know your smoker and how to control it, under varying circumstances.

There's a lot of variables such as

 

airflow which will change when adding foods,

ambient temperature,

fuel source

intake control

Wind

Heat recovery, etc...

 

I played with mine a few months, (Reverse Flow Build) and charted every detail to understand my smoker better, now I just let it cruise.



I agree SQUIB, experience with your smoker under different conditions gives you the confidence to know what to do & how to control the temps. I keep detailed notes on each smoke, and like you now it just cruise's along.

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