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  1. ponderingturtle

    pressure smoker?!?!?

    I am currious why it would cook faster in a high pressure enviroment,  normal pressure cookers make sense as they permit the water to get up to 250 instead of 212 so it is clear that the higher temp will cook faster, similar to why frying cooks faster than boiling. But as it would be dependant...
  2. ponderingturtle

    Using a Culinary Sharpening Stone

    Myself I have found I quite like DMT diamond sharpening stones.  The continuous surface solid metal one specifically.  My norton water stones are nice too for a finer polish(I only have an extra fine not an extra extra fine DMT stone)
  3. ponderingturtle

    I will do science to it! Smoke + Sous Vide

    Depends on how it is being used, like so much of the English language context is key. If you talk about applying seasoning pre or post sear you are talking about before or after the sear.  But we are talking about pre or post searing, so it has gone from an adjective to a verb.  So as a verb...
  4. ponderingturtle

    Smoker Body: Cast Concrete Cylinder?

    I would wonder about dehydrating the concrete and thus weakening it. You can certainly weaken concrete by baking it in an oven, so it could be an issue here. These concerns might not be warranted in this application but it is making me steer clear of it when I am designing a simpler PID...
  5. ponderingturtle

    marinating time-length...

    For one thing this it not entirely true.  It creates a false dichotomy of that temperature is the only factor in safety.  They use temperatures that kill pathogens instantly, or you can use lower temperatures for longer.  Look at the pasteurization of milk  63°C (145°F)*30 minutes 72°C...
  6. ponderingturtle

    Does this look workable?

    Looking at things, it seems I could order almost all of what I need in McMaster Carr.  I am liking the look of their finned strip heaters in the 1550 watt range for an element, thought I suspect it would need some cover of some sort to protect it from drips...
  7. ponderingturtle

    Does this look workable?

    I will.  I think I might start off with out the fan, looking at what I would use at McMaster Carr putts that at about a $100 addition, so I might wait on that.  But I guess I should plan the head room in there to start with.
  8. ponderingturtle

    Does this look workable?

    I haven't gotten that far.  This is a year off or so.   For height say around 4' as for width and depth it would depend on what kind of racks I could find to put into it.  Then there is the issue of would a fan of some sort help.  And then of course if I should buy a fan or say rig up a gear...
  9. ponderingturtle

    Does this look workable?

    I would like to build a functional smoker for myself with a high degree of control over the temperature. I am thinking on building a wooden box as I would have many more uses for the woodworking tools than I would with metal working tools. For smoke I was thinking of an AMNS pellet smoke...
  10. ponderingturtle

    I will do science to it! Smoke + Sous Vide

    It can be fun filming equipment at 1000 frames per second.  Of course it is not working properly when I am doing that but it is still cool.  Now pulling your hair out for weeks when you can not figure out why something is not working right... Looking at the MES it seems more sophisticated...
  11. ponderingturtle

    I will do science to it! Smoke + Sous Vide

    I will have to keep that in mind, would adding a PID to the MES 40 make sense?
  12. ponderingturtle

    I will do science to it! Smoke + Sous Vide

    And I am an industrial engineer who automates processes and the like, so I like the idea of self precision automation control and the like.  It cuts down the man hours for one.
  13. ponderingturtle

    Where to start

    I like smoked foods and when we buy a house next year I want a nice smoker.  So I am starting to think about that now and such. I like the idea of a PID controled unit as I can get it to do what I want, and I am confortable wiring industrial control panels.  This makes me think about a home...
  14. ponderingturtle

    I will do science to it! Smoke + Sous Vide

    Dave Arnold of Cooking Issues recommends a pre and post sear for low temp meats like steak.  Pre searing starts building flavors and kills surface pathogens.  It will not replace post searing but it is a beneficial method for typical SV meat cooking. And maybe I meant short ribs... My thought...
  15. ponderingturtle

    I will do science to it! Smoke + Sous Vide

    I am interested in both, and joined today to start thinking about building a smoker, maybe next year.  I have thought about using low temp water bath to say heat ribs up to 140 then smoking it at that temp. Maybe presear or finish on a broiler or grill.  Now it would have a very different...
  16. ponderingturtle

    Need help from someone good with electronics

    Well as it only has two directions, basicaly all you need is a random duration for how long it will be going in the current direction.  An Arduino seems to be able to generate random numbers and then reversing the direction from the DC power source will do what you want.  That is the approach I...
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