The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-31-2010, 01:33 AM   #16
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mo-Dave View Post
Its never to early to start programming er I mean parenting.
Dave
I've started with the First Directive: Daddy Knows Everything
__________________
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
KuyasKitchen is offline   Reply With Quote


Unread 01-31-2010, 01:39 AM   #17
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by KuyasKitchen View Post
I've started with the First Directive: Daddy Knows Everything

Well everything is good, unless you named your kid HAL.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 01-31-2010, 02:25 AM   #18
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Downloads: 0
Uploads: 0
Default

Nope, James 2.0 ... oops, I mean James Jr.
__________________
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
KuyasKitchen is offline   Reply With Quote


Unread 01-31-2010, 06:26 AM   #19
BlkJeep
is One Chatty Farker
 
BlkJeep's Avatar
 
Join Date: 10-02-09
Location: Centralia, MO
Downloads: 0
Uploads: 0
Default

Thats really cool. On your next cook you should post a link to your website where we can watch the temps!
__________________
Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle
BlkJeep is offline   Reply With Quote


Unread 01-31-2010, 06:42 AM   #20
millsy
is One Chatty Farker
 
millsy's Avatar
 
Join Date: 03-22-09
Location: Fredericton N.B. Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BlkJeep View Post
Thats really cool. On your next cook you should post a link to your website where we can watch the temps!
Now your talking,that might be a first.
__________________
MILLSY AND I AM A MEATATARIAN
millsy is offline   Reply With Quote


Unread 01-31-2010, 07:16 AM   #21
Fmart322
Knows what a fatty is.
 
Join Date: 07-14-09
Location: Cinnaminson, NJ
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by KuyasKitchen View Post
Some of you might recall last year about this time I was talking about making a wireless probe for my smoker. Well, I finally did it. The temp probe I've used for a long time to monitor the meats finally died. No choice.

I wanted something to make my life easier. I'm usually fairly busy. And, admittedly, I'm a serious geek (proud of it, too). So, had to involve computers.

I bought an Arduino microcontroller, a type K thermocouple food-grade temperature probe with stainless-sheated leads, a WiFi shield for the Adruino, and a chip to let the microcontroller get info from the thermocouple in a meaningful fashion.

And, I had to write a little software for it because nothing out there existed (or at least, was available).

Cost? About $155. Microcontroller $35. Probe $50. WiFi shield $55. Interface chip $15. My soldering skills came free.

What does it do? It serves up a little web page that tells me the current probe temperature. I love it. From any computer in the house (including my cell phone's web browser), I can check the temperature.

What's next? Multiple probe support (including smoker ambient temperature). Text message (SMS) alerts when target temperature nears or ambient smoker temperature drops too low. Temperature graphs and long-term storage.

Here it is:

If you patent that you will be rich. Not to mention if you sell the idea to an outside sourse the price will come down making it cheaper for the consumer. Try to find a good American company to take it over for you, one that won't outsourse it to China and you'll help create jobs in America.

Great work by the way.
Fmart322 is offline   Reply With Quote


Unread 01-31-2010, 08:11 AM   #22
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Downloads: 0
Uploads: 0
Default

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.
__________________
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
KuyasKitchen is offline   Reply With Quote


Unread 01-31-2010, 09:44 AM   #23
embo500
On the road to being a farker
 
Join Date: 05-29-07
Location: Cedar Rapids, IA
Downloads: 0
Uploads: 0
Default

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.
__________________
Country Smoker CS680
Weber 22.5" OTG
2005 Weber Genesis Silver B
and only the fastest Hawkeye Yellow Thermapen
embo500 is offline   Reply With Quote


Unread 01-31-2010, 10:12 AM   #24
hath
On the road to being a farker
 
hath's Avatar
 
Join Date: 12-29-09
Location: UT
Downloads: 0
Uploads: 0
Default

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.
hath is offline   Reply With Quote


Unread 01-31-2010, 10:16 AM   #25
Bogus Chezz Hawg
is One Chatty Farker
 
Bogus Chezz Hawg's Avatar
 
Join Date: 02-06-09
Location: Fort Collins, Colorado
Downloads: 0
Uploads: 0
Default

11000011110000110001010000011111001001010010001100 101101010101010100001011001010101000100

James will know what I said! LOL
__________________
Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles
Bogus Chezz Hawg is offline   Reply With Quote


Unread 01-31-2010, 10:58 AM   #26
BigJimsBBQ
Full Fledged Farker
 
Join Date: 06-10-09
Location: Newnan, GA
Downloads: 0
Uploads: 0
Default

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.
__________________
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck
BigJimsBBQ is offline   Reply With Quote


Unread 01-31-2010, 11:26 AM   #27
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Man...you guys are talking Greek to me! Pretty cool stuff James...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 01-31-2010, 12:34 PM   #28
BadHorsieBBQ
On the road to being a farker

 
BadHorsieBBQ's Avatar
 
Join Date: 01-29-10
Location: West Texas
Downloads: 0
Uploads: 0
Default

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
BadHorsieBBQ is offline   Reply With Quote


Unread 01-31-2010, 01:29 PM   #29
dodgeramsst2003
Full Fledged Farker
 
dodgeramsst2003's Avatar
 
Join Date: 08-01-06
Location: Flat Rock, MI
Downloads: 0
Uploads: 0
Default

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.
__________________
-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
dodgeramsst2003 is offline   Reply With Quote


Unread 01-31-2010, 01:42 PM   #30
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by KuyasKitchen View Post
And, sadly, people around here don't like to talk about Q. Just eat it. So, I'm alone while cooking. Around here "BBQ" is "grilling meat in a hibachi while fanning the coals to make it really hot".

I come here to this great site to talk about Q. Without you guys, I'd be lost.


I feel ya bro'....
Keep doing what you doing.
Nice device!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Oregon scientific wireless probe therm CarlWayne Q-talk 4 12-27-2011 02:57 AM
Straightening A Temperature Probe el_matt Q-talk 4 10-03-2011 08:04 AM
The Clock and the Temperature Probe barbefunkoramaque Q-talk 66 06-27-2011 10:52 AM
Temperature Probe smokeyw Q-talk 2 01-28-2011 09:45 AM
Wireless Probe AzQer Q-talk 10 10-03-2007 10:11 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts