Alton Brown Smoker + Ebay temp controller - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Alton Brown Smoker + Ebay temp controller

Reply
 
Thread Tools
Old 07-01-2012, 03:30 PM   #1
phoenixs4r
Recipes 
 
Jun 2011
Hayward, California
Posts: 1,515
Liked 56 Times on 51 Posts



Hello,

Never smoked a thing in my life, but a recent development of being exhausted and starving after brew day, a friend suggested we start smoking our dinner when we start brewing! Sounds good enough to me!

Little bit of googling and I found the Alton brown special to build a smoker, seems easy enough to me, but I heard reports of it being a little hard to dial in the temperature.

On brew day, my ebay temperature controller for the fermentation chamber isn't doing anything, so I was curious if I could use it to control the smokers hot plate? The controller caps out at 10 amps, which leaves me at a limit of 1200 watt hot plate. Is this enough to get the 16" terra cotta planter up to 200f?

If it would work, where would be the best place to put the probe? Again, new to all this so does it go in the ambient air inside the smoker, or inside the meat?

Thanks for reading!

 
Reply With Quote
Old 07-01-2012, 05:31 PM   #2
shelly_belly
Machine Gun
HBT_SUPPORTER.png
 
shelly_belly's Avatar
Recipes 
 
Jul 2009
Rabbittown, Go Cocks!
Posts: 1,649
Liked 184 Times on 147 Posts


This guy has a 1000 watt hot plate in a 17" pot and says he got 220F with the dial near the half-way mark...

http://www.naffziger.net/blog/2008/0...er-pot-smoker/

 
Reply With Quote
Old 07-03-2012, 12:33 AM   #3
carlisle_bob
Recipes 
 
Apr 2012
Carlisle, PA
Posts: 1,205
Liked 29 Times on 28 Posts


Hi

If the controller is an STC-1000 I would be worried about a couple of things:

1) The probe sure does not look like it's intended for high temperatures.

2) The probe may or may not be food safe.

3) The probe really isn't designed for clamping on anything .

Most ovens and smokers use stainless steel covered thermocouples rather than thermistors as probes.

Bob

 
Reply With Quote
Old 07-03-2012, 01:18 AM   #4
phoenixs4r
Recipes 
 
Jun 2011
Hayward, California
Posts: 1,515
Liked 56 Times on 51 Posts


I agree I would have to use a different probe

 
Reply With Quote
Old 07-04-2012, 06:05 PM   #5
lex990
 
lex990's Avatar
Recipes 
 
Oct 2007
Sparta, MO
Posts: 394
Liked 34 Times on 27 Posts


And you want your cooker when you are smoking at at least 225 better at 250. You want it hot enough to get the meat to food safe numbers quick enough to reduce the risk of infection while still being low and slow. I do yardbirds and turkeys at 275-300. Ribs at 275 brisket 250. Fish 225-250.
__________________
Honey... I'm just going out for a like an hour. We are only going to drink one or two and head home... I promise ;).

Magic8Ball Likes This 
Reply With Quote
Old 07-04-2012, 06:27 PM   #6
phoenixs4r
Recipes 
 
Jun 2011
Hayward, California
Posts: 1,515
Liked 56 Times on 51 Posts


Interesting, I thought the magic number was 200, thanks for the clarification!

 
Reply With Quote
Old 07-05-2012, 02:14 AM   #7
carlisle_bob
Recipes 
 
Apr 2012
Carlisle, PA
Posts: 1,205
Liked 29 Times on 28 Posts


Quote:
Originally Posted by phoenixs4r View Post
I agree I would have to use a different probe
Hi

The probe on the STC is a 10K NTC thermistor with a specific beta. That's going to be tough to match / replace.

Bob

 
Reply With Quote
Old 07-05-2012, 03:27 AM   #8
lex990
 
lex990's Avatar
Recipes 
 
Oct 2007
Sparta, MO
Posts: 394
Liked 34 Times on 27 Posts


Quote:
Originally Posted by phoenixs4r
Interesting, I thought the magic number was 200, thanks for the clarification!
It will take a week to get a brisket to 190's at 200 degrees and it will dry out along the way. It's all trial an error. Have a blast doing it and you will probably never make anything not edible. There are forums for BBQ and smoking just like this one for beer. Read and learn. It's a great hobby. Just may wanna up the cardio lol.
__________________
Honey... I'm just going out for a like an hour. We are only going to drink one or two and head home... I promise ;).

 
Reply With Quote
Old 07-05-2012, 02:46 PM   #9
carlisle_bob
Recipes 
 
Apr 2012
Carlisle, PA
Posts: 1,205
Liked 29 Times on 28 Posts


Hi

I think I would design for an upper temperature of at least 300F on a normal hot summer day. That way you should be able to hold 250 through the night. Also consider that when you toss the "stuff" in the smoker it will load down the heating. I'm a *lot* happier now with a charcoal powered beast than I ever was in 7 years with an electric smoker.

Bob

 
Reply With Quote
Old 07-05-2012, 04:06 PM   #10
phoenixs4r
Recipes 
 
Jun 2011
Hayward, California
Posts: 1,515
Liked 56 Times on 51 Posts


Interesting. Thanks for the input guys.

I'd much rather have a nice charcoal one as well, but as it stands I've already canceled all if my brewing projects due to funds so I'm trying to keep this one cheap, lol.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Me first smoker Dodgertown Meat Smoking, Curing and Sausage Making 2 10-24-2012 10:12 PM
A NEW Smoker!!! glenn514 Meat Smoking, Curing and Sausage Making 23 07-05-2012 12:11 AM
New Smoker !! mattmuir Meat Smoking, Curing and Sausage Making 2 03-04-2012 03:14 AM
I want a smoker... agroff383 Meat Smoking, Curing and Sausage Making 77 03-01-2012 08:33 PM
Alton Brown this weekend "Right on Q" Great_Neck_Brewer Meat Smoking, Curing and Sausage Making 1 08-05-2011 10:47 PM


Forum Jump