Well, I finally got around to testing the new addition to the temperature control system; a 150 CFM blower fan.
Just to recap from previous threads, the control system consists of a PC based system. Temperature probes consist of multiple thermocouples and thermistors connected to the computer (via USB). The computer runs a custom visual basic application that takes the temperatures from the probes and controls both a servo controlled damper and, now, a variable speed fan. In addition, all of the probe values are saved to a temperature logger database every 30 seconds.
Testing went very very well. It was as windy of a day as I can remember cooking in, but the gusts never effected the temperature. The only problem, as I was worried from the start, is that the fan pushes too much air when I lift the lid on the smoking chamber. This causes ash to get airborne, so that needs some work. Other than that, man it worked great:
The testing recipe consisted of:
Meatloaf with a Honey/Ketchup/Soy glaze
Dutch's beans
Smoked chicken wings in a Peach Honey glaze (very Asian)
Loaf and Beans (new cast iron pot: very much love this guy!)
Peach Honey Chicken wings. This uses the same glaze that I use on my pork ribs, with the addition of some sesame seed oil and some ginger. I kept the glaze in the cast iron pan to simmer and season during the last hour of cooking. Instead of mopping the glaze on, I just put the wings in the cast iron pan and tossed until coated. I repeated this step about 3 times in the last hour or so. Turned out really good!
Here's the finished meat loaf. It had a good flavor, but my wife felt it was too smoky. I rather liked it, but next time, I may foil it once it hit's 140, just to reduce smoke time; perhaps even finish in the oven....just to please my lovely bride.
Great weekend, perfect weather, I had a blast!
Just to recap from previous threads, the control system consists of a PC based system. Temperature probes consist of multiple thermocouples and thermistors connected to the computer (via USB). The computer runs a custom visual basic application that takes the temperatures from the probes and controls both a servo controlled damper and, now, a variable speed fan. In addition, all of the probe values are saved to a temperature logger database every 30 seconds.
Testing went very very well. It was as windy of a day as I can remember cooking in, but the gusts never effected the temperature. The only problem, as I was worried from the start, is that the fan pushes too much air when I lift the lid on the smoking chamber. This causes ash to get airborne, so that needs some work. Other than that, man it worked great:
The testing recipe consisted of:
Meatloaf with a Honey/Ketchup/Soy glaze
Dutch's beans
Smoked chicken wings in a Peach Honey glaze (very Asian)
Loaf and Beans (new cast iron pot: very much love this guy!)
Peach Honey Chicken wings. This uses the same glaze that I use on my pork ribs, with the addition of some sesame seed oil and some ginger. I kept the glaze in the cast iron pan to simmer and season during the last hour of cooking. Instead of mopping the glaze on, I just put the wings in the cast iron pan and tossed until coated. I repeated this step about 3 times in the last hour or so. Turned out really good!
Here's the finished meat loaf. It had a good flavor, but my wife felt it was too smoky. I rather liked it, but next time, I may foil it once it hit's 140, just to reduce smoke time; perhaps even finish in the oven....just to please my lovely bride.
Great weekend, perfect weather, I had a blast!
