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  6. saugeyejoe

    thermocouple

    I did some digging and came up with an inexpensive solution to convert to electric.  Some of these items could probably be found cheaper on Ebay.  The website is automation direct.  If you choose this method I could draw up a wiring diagram.. BOM NAME:Smoker electronics       BOM...
  7. saugeyejoe

    thermocouple

    Search the net.  Heck a cheap stove top element will work,  just need some electronics to control it.  That will take you back to your original question about a thermocouple and controller.  If your serious about doing it I could do some digging and come up with the parts you need to buy and...
  8. saugeyejoe

    thermocouple

    Depends on the size of the heating element.  Say you have a 1200 Watt heater = 1.2KW.  You run it for 12 hours but the heater is only on 50% of the time, (insulated smoker).  Your actually using 1.2 KW for 6 hours, and assume your utility rate is ~$0.10 per kWh (check your bill).  The cost for a...
  9. saugeyejoe

    thermocouple

    Probably the best thing to do.  You could probably use parts off a gas water heater to make it work, the pilot light flame out protection is very very very good thing to have..  Have you considered an electric version?  Little safer and easier to build.
  10. saugeyejoe

    thermocouple

    This a homemade unit or retrofit?
  11. saugeyejoe

    thermocouple

    Search for Pyromation or Automation Direct.  Type J thermocouples, they are the most common.  Should be less than 50 bucks.  I think you need to be a little more specific on what your trying to do with it.
  12. saugeyejoe

    Prime rib on the WSM, boo coo Q-view

    Wow,  one of my favorites.  Nice job......
  13. saugeyejoe

    Saturdays Canadian bacon and Sundays ribs

    I saved some of the CB and took it to work.  Jeez, like opening a bag of guts in a pirrana pool..........
  14. saugeyejoe

    Saturdays Canadian bacon and Sundays ribs

    Finally had some nice weather and did a little smoking.  Canadian bacon on Saturday and Sunday ribs. Out of the fridge after 7 days of curing. Into the smoke, apple and cherry. 6 pounds of goodness. (just a third of it).  Usually that's beer in the background. All sliced up. Now the...
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