Heat chart for my first smoke

Discussion in 'Pork' started by kingkoch42, Feb 2, 2011.

  1. kingkoch42

    kingkoch42 Smoke Blower

    gone
     
    Last edited: Dec 8, 2011
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Very cool I need to start doing something like this, I'm slowly translating it, so if it's not a problem for you

    english would be nice, but more interesting to me is how you got the information. Do you have some sort of data recorder or is all the info manually inputted?
     
    Last edited: Feb 1, 2011
  3. Really? 

    Wow!

    I'm impressed.

    Don't know that I'd ever want to get into that much detail regarding my cooking -  but I could see where you could definitely benefit from such a detailed analysis if you were having difficulty, or were maybe doing this to provide the USDA (or their French equivalent) the data if you were planning to sell your smoked meat to the public.

    You are a better man than I.  I think if I had to do all that I would give up barbecue and take up knitting.
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    I appreciate the technology but I like old school myself. Just what I learned from my pops and running a bbq joint. [​IMG]
     
  5. kingkoch42

    kingkoch42 Smoke Blower

    gone
     
    Last edited: Dec 8, 2011
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks Cal! and let us know what you find with the thermo test.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Man that's really intense! Not sure I need that much info, the WSM just keeps chugging along without much temp variation.
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Way too complicated for my simple mind - I just sit back and watch the temps and let her rip
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    I think its a good idea to chart your temps to get to know your smoker and how to control it, under varying circumstances.

    There's a lot of variables such as

    airflow which will change when adding foods,

    ambient temperature,

    fuel source

    intake control

    Wind

    Heat recovery, etc...

    I played with mine a few months, (Reverse Flow Build) and charted every detail to understand my smoker better, now I just let it cruise.
     
  10. kingkoch42

    kingkoch42 Smoke Blower

    gone
     
    Last edited: Dec 8, 2011
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    I agree SQUIB, experience with your smoker under different conditions gives you the confidence to know what to do & how to control the temps. I keep detailed notes on each smoke, and like you now it just cruise's along.
     

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