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My wife and I are camping on Lake Hartwell SC, and I wanted to try and locate a BBQ restaurant that appeared in a national advertisement, I think it was one of those 'blue-pill' ads, like Cialis. It's located on the water, as in the commercial, the couple is out fishing, then take their boat...
Walmart is showing your 'Best Value' is to purchase a 4 pack for $19.21 per pound, or you can select the one that's not the best value for $16.96 per pound. LOL!
I'm thinking about building my own controller. It will consist of the following elements:
It would be primarily aimed at pellet smokers since the control of the pellet supply would be possible. However, control of inlet air dampers for items such as Big Green Egg, or other smoker that has a...
I've been smoking meat, primarily pork shoulder, since 1989. During that time, I got quite good at pork, but my brisket was never righteous.....until today!
On my Pit-Boss 820D, using the Savannah Stoker controller:
Pit-Boss pro blend pellets (consumed about 1 *RC per hour)
14.5 # brisket...
Factory Temperature Controller for 200, 225, 250, 300, 350 dF.
Note: Themocouples are type K, and were calibrated against boiling water, adjusted for altitude, and are within 2 dF of that value.
Note: no meat on racks during these tests.
Note: Charts at bottom of this post.
Note: If anyone is...
Note: Charts with corrected time scale have been uploaded; they are two comments down from this entry.
Note: no meat on racks during these tests.
Note: Charts at bottom of this post.
Note: If anyone is interested in the raw data, let me know and I'll upload to my blog site. It's about 11 Meg...
NOTE: THIS THREAD HAS BEEN REPLACED BY THIS THREAD, WHICH HAS ALL 8 P SETTINGS CHARTED: https://www.smokingmeatforums.com/threads/temp-time-charts-p0-p7-for-my-pit-boss-820d.276325/
NOTE: There is a temperature chart at bottom.
I've taken a break from my other items I had posted last month...
This is a poll, so select from list above!
I'll be smoking some brisket soon on my pellet smoker (Pit Boss 820D) and wondered what your favorite temperature for smoking brisket might be.
For some reason, the poll closed itself while I was creating, and the 'edit' isn't letting me do anything...
This a poll, so select from list above!
Franklin, of Franklin's BBQ in Austin TX, recommends the use of butcher paper in smoking brisket. I bought some butcher paper a while back, and intend to use it soon in smoking brisket. I've never used the butcher paper before, just leaving my brisket...
This is a poll! So select from list!
I have only smoked brisket a few times, and when I did, it was never as good as some of the good local restaurants. I live in N. Georgia, and we've got some good pork BBQ places, but only a few that know how to cook brisket. Moonie's BBQ, in Flowery...
My thoughts on "PID Controllers - Part 3A of Why I don't recommend one."
Topic 3: What is a PID controller?
--3A: Proportional control--
Note: I'm specifically saying I don't recommend a PID controller, not that I don't want to control the temperature! Also, there is nothing wrong with using...
My thoughts on "PID Controllers - Part 2 of Why I don't recommend one."
Topic 2: What are some different methods in controlling temperature?
Note: I'm specifically saying I don't recommend a PID controller, not that I don't want to control the temperature! Also, there is nothing wrong with...
My thoughts on "PID Controllers - Part 1: Why I don't recommend one."
Note: I'm specifically saying I don't recommend a PID controller, not that I don't want to control the temperature! Also, there is nothing wrong with using a PID controller; I'm just saying it's not needed!
I'm going to...
Pellet Smoker Temperature Control - For Low Temperatures
I decided to write this after buying a new Pit Boss 820D, and experiencing some difficulties (temperature swings) in controlling the temperature. The things I'm discussing here could apply generally to all pellet smokers with temperature...
I'm going to be doing something a little different tomorrow from my usual approach. Over the years, I've experimented, and come to a temperature and time that works for me, to make the bbq that I want. I cook mine for 24 hours or so, at around 190 dF or so, depending on the smoker I happen to...
For the first 12 years of my professional life, I was involved with the Instrumentation and Controls industry, primarily at Nuclear Power Plants. (If any of you worked in this industry, drop me a line!), before moving over to software.
I calibrated a LOT of gauges. I learned a thing or two...
A few years back I bought a 'Great Outdoors - Smoky Mountain Series' smoker. It had a lot of capacity, and I was looking forward to using it.
I was disappointed.
It leaked air everywhere around the door. Try as I might, I wasn't able to control the temperature because of the air leaks - too...