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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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02-21-2013, 08:28 AM | #1 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Can someone explain digital temp controler to me?
Can someone please explain how digital temp controllers work on a smoker like a WSM
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: Last edited by bo_gator; 02-21-2013 at 12:11 PM.. |
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02-21-2013, 08:51 AM | #2 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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I use Aubers. There is a fan that fits in one of the holes in a bottom vent. All others are shut. You have a temperature probe that goes on the cooking grate and is connected to the contoller. The controller is set at whatever temperature you want to cook at and when the temp drops below your target temperature, the fan kicks on and blows on the coals till the temp comes up.
Other controllers have a lot more features, wi-fi, charts, graphs, etc., but I just wanted one to contol the temp and the Auber works great for that. I have both size fans so if I want to cook at 300 or higher I just put on the bigger fan and may have to play with the bottom vents. On a WSM wind is a big factor, probably more than ambient temp.
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02-21-2013, 08:55 AM | #3 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Cayman1 hit it. To put it simpler, the controller blows air on the fuel if it decides that the pit temp needs to be hotter and stops air if it doesn't need to be hotter. It's all regulated by where you have the thermostat setting.
It works basically the same as your thermostat in your house does. You set it and it regulates the temp in the house without you having to mess with turning the furnace on and off yourself.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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02-21-2013, 10:58 AM | #4 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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02-21-2013, 12:03 PM | #5 | |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Quote:
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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02-21-2013, 12:10 PM | #6 | |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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Quote:
http://www.auberins.com/index.php?ma...roducts_id=170
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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02-21-2013, 12:17 PM | #7 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Simply, a temperature controller keeps a WSM at a constant temperature by controlling how much air gets to your lit fuel.
They all do the same thing, but a little diferently. Like the Auber, my iQue 110 has a temperature probe that goes in the cooking chamber. That tells the controller what the temp is where the meat is. The controler then uses a variable speed fan to speed up or slow down the flow of air as needed to maintain your desired cooking temperature. On a WSM, you close down two of the three bottom vents completely, and the temperature controller attaches to the third vent, which is wide open. CD |
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02-21-2013, 12:31 PM | #8 | |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Quote:
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02-21-2013, 12:47 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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They act like fluffer on a p0rn0 movie set. Just enough windy to keep the fire hot
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02-21-2013, 12:59 PM | #10 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Hey Bo, It's similar to a temp controller for when you're brewin' 'cept you're usin' it to control the heat & not the cold, and it's electrifying a fan for the coals rather than running a fridge. Cheers!!!
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02-21-2013, 07:10 PM | #11 |
On the road to being a farker
Join Date: 06-11-12
Location: Waynesville, NC
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So, with an 18 1/2" WSM how bad are these controllers at driving the temps above the set point
How do you know how big of a fire to build when using a controller Is it all trial and error
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bo_gator's Carolina Mountain Que Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen You mean Sriricha isn't one of the four basic food groups :?: |
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02-22-2013, 07:08 AM | #12 | |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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Quote:
The fire you build, meaning how full to fill the ring is determined by how long you want the fire to last. For most things, I fill the ring. Unless I'm cooking 300 or higher 12-15 lit briquettes is all you need to start it. You should get 8-12 hours on a full ring depending on all the other factors. If you use a controller, try to catch the temp on the way up. When approaching target temp, shut the bottom dampers and let it settle. A temp range is fine. Don't kill yourself trying to keep an exact temp of say 250. 235-265 is ok for a desired range of 250, but you will find a wsm will hold temp rock solid without much if any attention. You will learn by doing. Good info here and on tvwbb forum.
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02-22-2013, 08:03 AM | #13 |
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Join Date: 09-18-12
Location: Lugoff, SC
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I have had the BBQ guru DigiQ DX2 for about two months now and maybe about 6-7 cooks on it. I cooked two butts Wednesday on the 22" WSM and used a full ring of charcoal. I lit about 20 briquettes and threw on top and set the Guru at 235. When the pit hit 175 I closed the other two vents and within a few minutes it was at 235 and every time I checked it over the next 14 hours, it was at 235. Best butts I have cooked to date. It's kind of like the guy used to say "set it and forget it". I trust it that much now. The temp on the WSM is already pretty easy to manage, but I think it's a good investment just for peace of mind on the long overnight cooks. My .02.
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02-22-2013, 08:10 AM | #14 | |
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Fark your good! Bout the best explanation a man could possibly hear lol |
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02-22-2013, 08:47 AM | #15 | |
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Join Date: 07-20-12
Location: Springfield, MO
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Quote:
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