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grill/grate thermo. with capillary

post #1 of 9
Thread Starter 

I would like to permanently install a grill/grate-level thermo. on my smoker, and I would like to find one with a capillary and sensor to the grates, and a gauge mounted outside. Does anyone know where I could find something like this? I know there's lots of digital units out there, and that's an option, also, like the Maverick et-73, but I was thinking of something permanent. Any info. would be greatly appreciated! Thank you for your time.

post #2 of 9

Noob speaking here, FWIW

 

You're looking for a permanent mounted temp sensor?  I think what you'd want is a k-type thermocouple to a panel meter. 

 

I have this one:

 

http://www.auberins.com/index.php?main_page=product_info&cPath=3&products_id=101

 

with this panel meter:

 

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=250560352354&ssPageName=STRK:MEWNX:IT

post #3 of 9
Thread Starter 

Hugh Jass. That's AWESOME. Thanks for the info. This is something I might be interested in. Is the meter weather-proof, or do you just leave the t-couple installed permanently, and connect the meter when you use it? Prob. a dumb question...I guess that's why I thought a gauge with a capillary might be good, cuz I could just install it, and leave it. But this idea looks cool...thanx again!

post #4 of 9


 

Quote:
Originally Posted by kenY View Post

Hugh Jass. That's AWESOME. Thanks for the info. This is something I might be interested in. Is the meter weather-proof, or do you just leave the t-couple installed permanently, and connect the meter when you use it? Prob. a dumb question...I guess that's why I thought a gauge with a capillary might be good, cuz I could just install it, and leave it. But this idea looks cool...thanx again!


Ken,

Let me see if I can get some pics of my set up in the next few days.  I installed both a PID controller w/thermocouple and SSR and the panel display w/thermocouple in an old tackle box.  I cut out areas for the displays in the front of the box and the cables exit the back. 

 

It'll be attached to the smoker via thermocouple cable, but not mounted as part of the unit. 

 

Best

 

Edit:  I suppose you could buy one of these if you'd like to disconnect the cable from the probe.

 

http://www.auberins.com/index.php?main_page=product_info&cPath=7&products_id=119

post #5 of 9
Thread Starter 

sounds cool! I look forward to seeing how you set this up! 

post #6 of 9

Here ya go Ken

 

smoker controller front view.jpgsmoker controller rear view.jpgsmoker controller inside.jpg

 

The first image, PID is reading 90 and panel meter is reading 89.6

 

It's still a WIP.  The SSR needs wired to the PID and element.  I just got the element the other day and have not had the time to mess with it.  Hopefully by the weekend, I'll have everything installed and give it a test run.

 

Any other questions, just ask.

 

Cheers

post #7 of 9
Thread Starter 

thanx! Keep me updated on how it works! Good work-that is very cool! Could you explain what a PID and SSR are, and give me more of an idea how this works? What are the temps. displayed representing, etc...And what do the individual components do?

post #8 of 9

Ken,

Think of a PID as a "smart switch"  It's a switch with some logical functions built in.  I could go into a long/boring narrative, but WIKI does a pretty bang up job of explaining it.

 

http://en.wikipedia.org/wiki/PID_controller

 

A PID will basically automatically control your temps more accurately than a regular switch.  I use one in my mash tun in a home brewery I built.  The temp. control concepts are the same in both applications. 

 

The SSR is short for Solid State Relay.  The PID isn't able to switch the current to the heating element all by itself because of the wattage requirements of the heating elements, so the PID is wired to a relay and the relay turns on the element.

 

http://en.wikipedia.org/wiki/Solid_state_relay

 

The box pictured above is simply a fishing tackle box I had lying around.  I think it'll work pretty well for this. 

 

In the top picture, the left display is the PID.  The top number is the current temp reading and the bottom number is the set/desired temp.  Since the PID wasn't in operation, the bottom number was left at the default setting of 800.  If I were using the PID to control temps, the setting would have been at my desired temp (225 for a butt).  The left display (PID) is wired to this thermocouple:

 

http://www.auberins.com/index.php?main_page=product_info&cPath=3&products_id=101

 

The right display simply displays the internal temp of the meat.  It's just the panel monitor I linked in the first reply.  The panel display is connected to this thermocouple:

 

http://www.auberins.com/index.php?main_page=product_info&cPath=3&products_id=56

 

It seems pretty complicated, but it really is straight forward.  I taught myself out of necessity.  I was frustrated with the POS thermometers most folks used when homebrewing and started reading about the PID controllers.  I'm just applying the same temp control concepts to smoking. 

 

Any other questions, just ask.

 

cheers!

post #9 of 9

Thanks Hugh Jass, I think I am going to work on something like that.

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