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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-23-2013, 12:10 PM   #1
Dave M
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Default First post, first cook with HeaterMeter

Hello Brethren,

I'm in geek heaven here. I just built a HeaterMeter for pit control and jacked it into my 18.5" wsm. I've got a brisket flat on there and am part way through the cook. My wsm (and my uds, and mini wsm) are very easy to control, so this pit controller is just a toy to play with.

So far it's interesting. I'm going hot and fast on this, and had a welding blanket wrapped around the wsm to start. You can see the temp was above setpoint until about 12:20 pm, at which point I removed the blanket. I wanted to see the blower come on.

Now that the fire needs to put out more heat to overcome the heat loss through the sides, the controller is doing a pretty good job of holding setpoint. I wrapped the flat in butcher paper at about 12:45, you can see a spike there. Oh, as I type this another temp spike occurred. Fun stuff!

I'm written a script that uploads an image of the temp graph every 5 minutes. It doesn't auto refresh, so if anybody is interested in watching the progress they should hit refresh in their browser to get an updated image.
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Unread 02-23-2013, 12:29 PM   #2
IamMadMan
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Nice graph, how about sharing a few pics of the cook??
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Unread 02-23-2013, 01:56 PM   #3
BobM
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Hello, and welcome aboard.
Sounds great.
Very cool script, we can all follow along in real time.
I like geeky stuff.
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Unread 02-23-2013, 02:34 PM   #4
Dave M
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@IamMadMan: I didn't take pics at beginning or when I butcher papered, but will get some at the end.

@Bob: Thanks. I tweaked it a bit to overlay a cook log.

Looks like I may be getting through the stall. :)
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Unread 02-23-2013, 02:54 PM   #5
BobM
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You are.
I'm sitting here in New York monitoring your cook!
High tech is cool.
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Unread 02-23-2013, 03:05 PM   #6
Ron_L
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I've never heard of the Heatermeter but assumed that it was some sort of temperature controller. I googled it :)

https://github.com/CapnBry/HeaterMeter/wiki

Interesting.
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Unread 02-23-2013, 03:05 PM   #7
bwsy2k
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Thats a pretty slick Graph, also cool how we can monitor your cook.
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Unread 02-23-2013, 03:17 PM   #8
BBQ Bandit
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If that's live data - check the brisket....
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Unread 02-23-2013, 03:26 PM   #9
Dave M
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Checked it 15 minutes ago, not quite soft. I'm not that experienced with brisket though.

The HeaterMeter isn't even in a case yet. Too excited to try it out.
Attached Images
File Type: jpg pit1.jpg (56.5 KB, 70 views)
File Type: jpg pit2.jpg (48.4 KB, 69 views)
File Type: jpg pit3.jpg (55.0 KB, 67 views)
File Type: jpg pitpic.jpg (62.2 KB, 63 views)
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Unread 02-23-2013, 03:49 PM   #10
Dave M
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Pulled it at 194 as it seemed to probe pretty tender and I need to get to my son's soccer game.

I foiled it and put it into a cooler with some towels. I'm going to leave the pit running to see how long it can keep running at temp. More later!
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Unread 02-24-2013, 11:46 AM   #11
Dave M
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Well dang, it was just "ok". Tender, with good flavor, but a little dry. Maybe next time....

Here's a blurry pic of the final result.
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File Type: jpg brisket.jpg (34.5 KB, 45 views)
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