I preheated the smoker before placing the Pork Butt on the rack. The stall was at 173 deg. Overall I am very pleased with what the chart represents. The little smoker did a great job with the pork with nice bark and flavor.
Temperature Fluctuation of the Smokin-It No 1
- Thread starter wingzofsteel
- Start date
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I preheated the smoker before placing the Pork Butt on the rack. The stall was at 173 deg. Overall I am very pleased with what the chart represents. The little smoker did a great job with the pork with nice bark and flavor.
sm0kin
Meat Mopper
I created a Web form for my phone that records the two temperature numbers the E732 monitors which sends the information to the cloud via Google Drive spreadsheet. Then it is just a matter of charting the information.
sm0kin
Meat Mopper
Can you elaborate on the interface between the et732 and the web form for the phone? I am intrigued to try this !
Pretty easy. If you don't have a Google account, then sign up and get one. Google Drive is one of the great platforms for sharing and accessing your information. A great place to keep documents, photos and so on. Inside Google drive, there is a form builder which makes it pretty easy to build a form. On my form I have things like "check boxes" for the kinds of meat, weight if meat, kind of wood, amount used, meat temperature and smoker temperature. Once the form is built, it is accessed through a web interface that you can access by your smart phone. By simply filling it out and pressing "send" you dynamically send the information to the cloud (where the info lives) for storage which date-stamps the information. Since the information is in spreadsheet (excel, csv) format, you can easily chart the numbers as recorded with the included charting tools that are part of Drive. I charted my information a little differently using a conventional drawing program, only because I like including more information than is allowed in other programs, including Drive.
As you see, there is nothing magical here, I could have done the same with old fashioned ruled grid paper. Wish I could figure out how to automatically capture the data from the E732 as it sends it without having to open up my web page. If I find a way, I will let you know.
PM me and I will give you viewing access to my Drive to take a look at how it is stored. I'll just need your email address.
Hope this was helpful.
sm0kin
Meat Mopper
Thanks! I thought you figured out a way to have the ET732 send the signal out and be captured by your phone, but what you are describing would involve a manual recording of the temps over the full 13 hour cook, correct?
Yes completely manual with the convenience of a place to record the data on your smart phone. Wish I could snag the signal somehow.
sm0kin
Meat Mopper
I knew someone would have the answer. Thanks. BTW what is the value of the x axis? Minutes?
sm0kin
Meat Mopper
Please explain. Three data loggers a tru-temp and a fluke thermo? couldn't it be done with 2 data loggers and an ET-732? What did those loggers cost if you don't mind me asking?
sm0kin
Meat Mopper
Thanks Smokin. I would love to own something like that, but it looks like I will be charting the old fashion way for a while. It would be different if I could figure out how to make money with it. Since it would be used solely in satisfying my insatiable curiosity, I think I'll let it be this time around. But what I really like about the product though, is the interval choices you have in which the device takes a reading. This would make the chart more interesting and accurate in looking for patterns in the smoker heat cycle. Let us know if you get one.
sm0kin
Meat Mopper
Indeed I will. I am trying to figure out a way to hack the et-732 first, I did determine it is on 433 MHz . I really would like the 3 temp unit though... I may pull the trigger.....
streaml1ne
Newbie
Out of curiosity, with that much wood did you put all in at the start or add over time? Also did you spritz at all throughout or just let it go? I've done two PP's so far in the #2 and have been slowly increasing the amount of wood each time. I did 4.5 ounces last time, 3 apple, 1.5 hickory and only put half of it in to start and another half a few hours in.
sm0kin
Meat Mopper
I placed the whole 6 oz in at the beginning, using just Hickory wood. I think next time I probably will put in a little more around hour seven or eight since I tend to like a more heavy smoke flavor. I did not spritz nor did I place a water pan inside. I really don't think I needed it. The meat was very moist and flavorful. Also next time I am going to try a brine just to see if I can get a more salty flavor added to the smoke.
sm0kin
Meat Mopper
sm0kin
Meat Mopper
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