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Honestly, this is not a bad idea... If 1) You already have a PID that can handle the current draw, and 2) You and/or your spouse would not object to the "temporary wiring" that would be involved. Run the PID, likely with alternate PID coefficients, with the heater cranked all the way up, and...
Cold smoker output controller...
https://www.amazon.com/Harbor-Freight-Tools-43060-Control/dp/B002MLE01A/
Cheaper at harbor freight if you have one nearby.
The moisture comes from the wood chips. You can try drying them in your oven at 250 for an hour and see if that helps.
I got lucky finding a few medium sized Griswold cast iron pans at a thrift store that are older than me, potentially much older. The rest of my collection is mixed manufacturers, including the largest ones which are modern Lodge. Thrift stores are not a bad place to take a look.
Any temp is OK for 4 hours (because the USDA likes very simple rules that encompass the worst case scenarios.) The underlying logic to the suggestion is that the internal meat of the brisket is sterile, and the external few millimeters that might be contaminated are over 140F within a few...
You must have just caught it, as the thermal fuse in the Bradley will disconnect the element on an internal overheat. Be sure to check that the chamber will heat up before your next smoke. The fuse is a one-shot fuse, unlike a MES with an overheat thermostat. The flare-up when you opened the...
This is expected behavior. When you opened the door, the temp dropped significantly. When you closed the door, the temperature shoots up rapidly, as the air is being heated by not only the element, but everything else that is already hot. The PID sees the very rapid rise in temperature...
Put it in a bag, a kitchen trash bag will do. Fill bathtub or sink with vary warm water. Place in water keeping top of the bag out of the water. Babysit the temperature, keeping the water warm and circulating the water occasionally. Get into oven before before USDA 4 hour food safety time...
If your chips are not completely dry, it will drip yucky black water from condensation forming on the inside. I use a stainless 1/4 sheet pan to put under it, and will try drying my chips before smoking next time. I guess a disposable pan would work just as well. You will need to scrape out...
Measure the resistance from the hot to the neutral blades of the power plug. Also, measure the resistance from the hot blade of the plug (the smaller blade) to the cabinet (a metal screw or rivet will do.) With these two values we should be able tell what is going on.
Also, at 120V, a 61.7 ohm element would only create about 235 watts, far to little I think to take the cabinet to 275F. Handling the element while removing it may have made a slightly bad element into a truly bad element.
Your meter is saying connect test leads in the second photo. I don't know if that warning goes away once they are in, but make sure they are fully seated.
I tried an ice tray for the original attempt with the puck smoker, didn't help much at all against the puck heater. I didn't have enough ice made for a second tray.
I'm looking forward to sampling in a month or two.
I tried cold smoking some cheese a couple of weekends ago in my Bradley. I don't have their cold smoker attachment, so the 125W puck heater was inside as usual. Even at 40F outside, it raised the temperature in the smoker to 100F, too hot for doing a cold smoke. So, at a thrift store I found...
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