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Welcome to SMF. Find your answers here, search is your buddy. Your tank is similar in size to mine. You can check out my build thread. Take your time, make cardboard templates, cardboard is easily corrected, 1/4" steel not so forgiving.
Make it yours and have fun!!
RG...
I suggest using some poblano powder. Its dehydrated poblanos. I use jalapeno powder along with fresh jalapeno in my sausage. It provides a boost to the pepper flavor.
RG
I make refrigerator garlic dills. Modified Smokin Al's recipe. Great dills in 3-4 days. Family really loves them. Bread and butter pickles, eggs and so on. You may consider making a brine trap to keep it out of your vaccum pump.
RG...
I use a Thermoworks "Smoke". it has 2 channels, allows you to set high and low alarms on each channel, remote goes a low distance. I have had mine for 3 years, still using original probes. Go to their website sign up for email notices. This are always going on sale, 10-25% off, open box...
Try corn starch instead of baking powder. I do a great deep fried fish, secret is cold, cold fish, dry and roll in corn starch, dip in beer batter, deep fry. Works pretty good for wings too.
RG
Are you using the controller all by itself? What exacly do you want to use the indicators for? What are you connecting to each SSR output? The PID inputs/ouputs have certain minimum/max parameters. Best to draw out your schematic and post it.
RG
6mm thickness is just about 1/4". That is pretty much the standard in the US. Some go a bit thicker. If you are going to insulate I'd use the 6mm it'll be a lot easier to work with. I used 5/16" ( about 8mm) for my uninsulated firebox because it was readily available at the scrap yard...
I have a Thermoworks Smoke. It works great for my use. One probe for food and one for grate temp. The remote receiver also vibrates when the alarm goes off, great for a wake up if you doze off. I will say it is not waterproof, it got rained on and didn't work properly. I took it apart...
Blue cheese mixed with cream cheese and a little bit of rub.
Cream cheese, shredded sharp cheddar, cilantro, a bit of rub and some lime juice or zest.
RG
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