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  1. scottlindner

    Let meat rest before smoking?

    4 hour safety guideline? I have never smoked for that long so it isn't much of a risk. So it seems there are two reasons to let it warm up. 1. to avoid condensation which leads to creosote 2. faster smoke times to avoid going over the 4 hour safety threshold Is that about it? Cheers, Scott
  2. scottlindner

    Let meat rest before smoking?

    My food was a vegetarian. NICE!
  3. scottlindner

    Let meat rest before smoking?

    Condensation causes creosote? Does that mean we should never put anything wet in a smoker? What about something slathered in oil? Scott
  4. scottlindner

    Let meat rest before smoking?

    I was talking to a coworker today that smokes. He said you need to let meat come to room temperature before smoking, but he couldn't recall the reason. I assured him I would get to the bottom of it. So here I am hoping you guys will make me look smart tomorrow. :) Cheers, Scott
  5. scottlindner

    Those exchange propane you buy....

    Pounds? Cheers, Scott
  6. scottlindner

    What's your occupation?

    I'm a professional nerd, really.
  7. scottlindner

    smoke is underwhelming

    I have smoked a couple of times since my last post. When I use chips I get a fast burst of smoke and then nothing. When I use very large chunks and no chips, I get great smoke but massive fires that raise the temp too high. If I use chips and soak, same as if I use chips and don't soak, but...
  8. scottlindner

    smoke is underwhelming

    Sounds like I'll try the following: 1. bigger wood box, I'm using the tiny thing that came with the GOSM 2. lower to the flame, should I cut the thing that holds the box, or is there another way? 3. a second probe thermometer for measuring the box temp 4. add some lump (can I add charred but not...
  9. scottlindner

    smoke is underwhelming

    No, not at all. I'm using the built in that came with the GOSM. I do use a probe in the meat so I do know when it's done. I know the GOSM thermometers are supposed to suck, but I don't have a good alternative at the moment. Does the temp matter? People cold smoke, so in my little...
  10. scottlindner

    smoke is underwhelming

    There is no damper in this unit, or if there is, I have no clue where it is located. As for the wood. It is not new and is the same bag of hickory I have used for very good smokes. Your comment about chunks is interesting. I have recently switched to using a mix of chips and chunks and may...
  11. scottlindner

    smoke is underwhelming

    The past couple of smokes I have done have been extremely underwhelming. I don't know what's wrong. Yesterday I smoked a chicken, corn on the cob and almonds. The only thing that really came out good was the corn. The almonds were in for 4 hours and almost seem raw and there's practically no...
  12. scottlindner

    I want to smoke a Turker for the FIRST TIME.

    mhayen, Could you describe this successful turkey smoke? How long? What temp? Did you keep adding chips to keep the smoke going or did you stop smoke after a period of time? Most importantly, what were you drinking during the smoke? Cheers, Scott
  13. scottlindner

    Wanna build a PID temp controller.. help?

    I already have a smoker, don't need another one. Cheers, Scott
  14. scottlindner

    Wanna build a PID temp controller.. help?

    I think that would work very well. It certainly would meet my objectives and be far lower tech than adding a PID. Probably a heck of a lot cheaper too. Scott
  15. scottlindner

    Wanna build a PID temp controller.. help?

    I guess I'll have to poke around on this topic of turkey cook time. Maybe there isn't a real need. Now I gotta figure out where I got the 18 hours from. It's been over 15 years since the last time I cooked a turkey. Now the wife and I have settled down into a real home, started our own...
  16. scottlindner

    Wanna build a PID temp controller.. help?

    My understanding is turkeys take 18 hours. Since my family usually does the big Thanksgiving meal for lunch, that would be an overnight smoke. That's a really good idea. Search this forum for Sentry. You'll find others have done this. I'm not unique in this quest. Scott
  17. scottlindner

    Wanna build a PID temp controller.. help?

    Cost effective is hard to measure. If I could achieve the same temp control and smoke quality of a Traeger with this GOSM and the total package (GOSM included) costs $250, would that be cost effective since Traeger's are 3x the cost? I have read about some people on this forum experimenting...
  18. scottlindner

    Wanna build a PID temp controller.. help?

    It's the overnight turkey's I'm thinking of. It's sleep I'm after, not set and forget. I don't mind checking it every 20-30 minutes if I'm already awake. Plus, it gives me a reason to tell the wife I need to mop with a fresh beer each time I go out. ;) Scott
  19. scottlindner

    Wanna build a PID temp controller.. help?

    It sounds like there are five independent variables that control two or three dependent variables. Independent Variables are: - inside temp - outside temp - wind velocity - flame out? - water out? Dependent Variables are: - propane rate (increase/decrease) - ignite propane - (optional) add...
  20. scottlindner

    Wanna build a PID temp controller.. help?

    I'm not that familiar with PIDs but I have programmed many PLCs in the past. I was planning on addressing those issues with the program itself. I was considering either adding something to reignite the flame on a set interval like every second, or using another thermometer to detect if the...
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