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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-31-2010, 01:33 AM | #16 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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I've started with the First Directive: Daddy Knows Everything
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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01-31-2010, 01:39 AM | #17 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Well everything is good, unless you named your kid HAL. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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01-31-2010, 02:25 AM | #18 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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Nope, James 2.0 ... oops, I mean James Jr.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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01-31-2010, 06:26 AM | #19 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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Thats really cool. On your next cook you should post a link to your website where we can watch the temps!
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Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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01-31-2010, 06:42 AM | #20 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Now your talking,that might be a first.
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MILLSY AND I AM A MEATATARIAN |
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01-31-2010, 07:16 AM | #21 | |
Knows what a fatty is.
Join Date: 07-14-09
Location: Cinnaminson, NJ
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Quote:
Great work by the way. |
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01-31-2010, 08:11 AM | #22 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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Thanks!
Actually, my plan is to post what I'm doing here ... so that other Brethren can benefit from it ... and post their own improvements and changes. I don't need or want to make money from this. Just want to have fun. Q is my hobby.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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01-31-2010, 09:44 AM | #23 |
On the road to being a farker
Join Date: 05-29-07
Location: Cedar Rapids, IA
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This is awesome, and gives me an idea.
I'm no hardware guy, but I've been doing software for 25 years, and I have done several jobs writing software that provides an interface or trending data to a hardware device. I'll volunteer any skills I can to create an interface for better front end info. I don't know what this device displays currently, but I'd probably be able to create something that polls the device every minute or two and creates a trend chart, alerts, etc. Not sure if I could do it via the http interface on the board...I might need to write client software to do it that simply connects to the http interface and grabs data. What that could lead to is maybe some hardware that supports multiple probes. So say you have 4 briskets on the smoker, you have 4 probes and you can see them all in real time what they are doing. Plus a trend so you can see how the temp rose on the meat. Like I said, I'll volunteer any programming skills I can to make a great community project if anyone is interested. My thinking is that the code should be open source, since the hardware design is as well.
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Country Smoker CS680 Weber 22.5" OTG 2005 Weber Genesis Silver B and only the fastest Hawkeye Yellow Thermapen |
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01-31-2010, 10:12 AM | #24 |
On the road to being a farker
Join Date: 12-29-09
Location: UT
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Im not programmer... But in terms of building stuff like this Im a fast learner. Ill probably be following you on this and then make one when I get a big enough itch nice work.
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01-31-2010, 10:16 AM | #25 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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11000011110000110001010000011111001001010010001100 101101010101010100001011001010101000100
James will know what I said! LOL
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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01-31-2010, 10:58 AM | #26 |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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James,
Great job on sharing your What If ideas. What a great What If challenge to solve. I am a Huge believer in process measurements to reduce defects (Six Sigma Master Black Belt). This would allow an accurate means to measure tempature trends to produce the best quality BBQ. Here are a few suggestions: 1) I would suggest a dual probe approach per piece of Meat being measured. One to be inserted to center of meat for internal, and one for the chamber temp for that meat. They should be gained together physically on both the probe and lead to ensure ease of use and accuracy. 2) Produce a trending chart that also includes the Six Sigma Upper and Lower Limits, Mean and Medium Averages so we can improve our processes as needed. This will also show the meat's sweat tempatures and durations that will allow us to leverage for adding more flavor and moisture to get drawn back into the meat deepest. 3) Identify defects by automatically calculating six sigma levels by sigma (+-1 Sigma +-2 Sigma and +- Sigma 3) and be saved for each smoker probes to benchmark each smoker's process tolerences to improve or duplicate. 4) Add a optical sensor to measure the chambers smoke desity as a trending factor (WOW). 5) Add a relative Humidity sensor to measure the chambers Humidity Trend (WOW, WOW) 6) Add a high tempature tempature sensor to measure the heat sources trending (Holy Shiet) I am a firm believer that constant temp and humidity does not produce the best BBQ, but rather apply the correct level of both at the correct time (Internal Temp by Meat Size & Type) is the Formula to perfection. Now only to have a device I can measure the key indicators (Internal Temp, Chamber Temp, Chamber Humidity and Heat Source Temp) in a time intraval trend would allow me to reproduce the best product. It would also allow a nice tool to benchmark these characteristics across all the smokers to compare apples to apples the key indicators used to obtain this best product. Thanks again James for your kindness in sharing your insight.
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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01-31-2010, 11:26 AM | #27 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Man...you guys are talking Greek to me! Pretty cool stuff James...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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01-31-2010, 12:34 PM | #28 |
On the road to being a farker
Join Date: 01-29-10
Location: West Texas
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I can't program but I am handy with a soldering iron. I have a suggestion. What about a a group buy for the materials to put together this probe. When you buy in bulk you usually get better prices.
Stan |
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01-31-2010, 01:29 PM | #29 |
Full Fledged Farker
Join Date: 08-01-06
Location: Flat Rock, MI
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Kuyas,
That's a cool project, but for others out there who can't build one themselves, Omega sells a complete wireless kit with software that can be accesses via the web, and can also do strip charts.
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-Chris -Downriver, MI - UDS ( my new favorite cooking device) - Homebuilt cold smoker, Cookshack SM008. - 250 gal oil drum cut and waiting for me to build it - (3) more 250 gal oil drums waiting for me to go get them. - Custom offset in progress. Link To The Build: http://www.bbq-brethren.com/forum/sh...ad.php?t=71893 |
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01-31-2010, 01:42 PM | #30 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
I feel ya bro'.... Keep doing what you doing. Nice device!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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