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  5. Wet Bulb Temperature and Thermal Processing

Wet Bulb Temperature and Thermal Processing

Scheduled Pinned Locked Moved Meat Processing
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  • lamurscrappyL Offline
    lamurscrappyL Offline
    lamurscrappy
    Regular Contributors
    wrote on last edited by
    #3

    You can get the wet bulb temperature of your smoker using a wet towel over a thermometer with a cup of water soaking the towel, thats the easy part. Hard part is adding humidity to your smoker, theres tips on here to do that, but without a commercial smoker that smoke schedule you have is going to be VERY hard to do.

    processheadP 1 Reply Last reply
    2
    • lamurscrappyL lamurscrappy

      You can get the wet bulb temperature of your smoker using a wet towel over a thermometer with a cup of water soaking the towel, thats the easy part. Hard part is adding humidity to your smoker, theres tips on here to do that, but without a commercial smoker that smoke schedule you have is going to be VERY hard to do.

      processheadP Offline
      processheadP Offline
      processhead
      Regular Contributors Power User
      wrote on last edited by
      #4

      lamurscrappy said in Wet Bulb Temperature and Thermal Processing:

      You can get the wet bulb temperature of your smoker using a wet towel over a thermometer with a cup of water soaking the towel, thats the easy part. Hard part is adding humidity to your smoker, theres tips on here to do that, but without a commercial smoker that smoke schedule you have is going to be VERY hard to do.

      I would agree with everything you said. What I am thinking is trying to learn more about humidity measurements, sources, and controls for my smoking.
      This is just kind of a baby step in that direction.

      Paul

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      • processheadP processhead

        I was looking at a recipe that had a fairly detailed smoke schedule that included wet bulb temperatures, so that tells me the smoker has some sort of humidity control.

        Hope to get some input from the community on the subject and if you have a wet bulb thermometer, where did you get it? Is anyone doing this in their smaller smokers?

        As I understand it, it is just a normal thermometer/ temp probe with an absorbent cover than can be kept saturated while it is in the smoker. Seems like it should be fairly easy to make one.

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #5

        processhead It is easy. I have an old one from my lab days. Two thermometers, one with a like tubular wick that went around one of the bulbs. Looks like cotton, but it is an older one. The end of the wick went into a jar of water. There are any number of charts that show the differential of the temperatures so you can tell the relative humidity. Many on the internet.

        The one think that I’m not sure about if would the wick material change the rate of evaporation and hence the differential temperatures?

        You can also use two thermocouples and it will do the same thing

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        • processheadP processhead

          I was looking at a recipe that had a fairly detailed smoke schedule that included wet bulb temperatures, so that tells me the smoker has some sort of humidity control.

          Hope to get some input from the community on the subject and if you have a wet bulb thermometer, where did you get it? Is anyone doing this in their smaller smokers?

          As I understand it, it is just a normal thermometer/ temp probe with an absorbent cover than can be kept saturated while it is in the smoker. Seems like it should be fairly easy to make one.

          mrobisrM Offline
          mrobisrM Offline
          mrobisr
          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
          wrote on last edited by
          #6

          processhead if you can measure the temperature and humidity then there are online calculators that will give you the index, just another possibility.

          omnicalculator.com/physics/wet-bulb

          1 Reply Last reply
          1
          • processheadP processhead

            I was looking at a recipe that had a fairly detailed smoke schedule that included wet bulb temperatures, so that tells me the smoker has some sort of humidity control.

            Hope to get some input from the community on the subject and if you have a wet bulb thermometer, where did you get it? Is anyone doing this in their smaller smokers?

            As I understand it, it is just a normal thermometer/ temp probe with an absorbent cover than can be kept saturated while it is in the smoker. Seems like it should be fairly easy to make one.

            PapaSopP Offline
            PapaSopP Offline
            PapaSop
            Team Orange Power User Veteran
            wrote on last edited by
            #7

            processhead said in Wet Bulb Temperature and Thermal Processing:

            I was looking at a recipe that had a fairly detailed smoke schedule that included wet bulb temperatures, so that tells me the smoker has some sort of humidity control.

            Hope to get some input from the community on the subject and if you have a wet bulb thermometer, where did you get it? Is anyone doing this in their smaller smokers?

            As I understand it, it is just a normal thermometer/ temp probe with an absorbent cover than can be kept saturated while it is in the smoker. Seems like it should be fairly easy to make one.

            Was experimenting one cold winter day.
            https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing/18?_=1629144368586

            ChefC 1 Reply Last reply
            1
            • PapaSopP PapaSop

              processhead said in Wet Bulb Temperature and Thermal Processing:

              I was looking at a recipe that had a fairly detailed smoke schedule that included wet bulb temperatures, so that tells me the smoker has some sort of humidity control.

              Hope to get some input from the community on the subject and if you have a wet bulb thermometer, where did you get it? Is anyone doing this in their smaller smokers?

              As I understand it, it is just a normal thermometer/ temp probe with an absorbent cover than can be kept saturated while it is in the smoker. Seems like it should be fairly easy to make one.

              Was experimenting one cold winter day.
              https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing/18?_=1629144368586

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #8

              PapaSop Didn’t see the original post till now. Great observation. And I gave my slidrule up in 1974, although I still have the slidrule my dad used to help him in the design of the 1st stage of the Saturn V.

              1 Reply Last reply
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              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #9

                We’ve got the waltonsinc.com/smokehouse-wet-socks that work for this purpose. I 've done it with the madgetech thermometers so I can graph it, but really, you can do it with anything. We’ve got some information on it in the post that PapaSop was referencing above.

                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                ChefC 1 Reply Last reply
                1
                • JonathonJ Jonathon

                  We’ve got the waltonsinc.com/smokehouse-wet-socks that work for this purpose. I 've done it with the madgetech thermometers so I can graph it, but really, you can do it with anything. We’ve got some information on it in the post that PapaSop was referencing above.

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #10

                  Jonathon What is the material mad of? really interested in if the material type makes a difference?

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                  • JonathonJ Offline
                    JonathonJ Offline
                    Jonathon
                    Team Blue Admin Walton's Employee Power User
                    wrote on last edited by Jonathon
                    #11

                    Chef Interestingly enough there is almost not information on the item card in our main system. Just that it is 4"x5". Ill do some poking around and see what I can find. I’d have guessed a cotton blend but I will see if I can actually get a real answer.

                    Edit - I mistakenly said INterestingly enough when that was the least interesting thing ever said in this community!

                    Also, I asked commercial salesmen and they looked at me oddly and just said cotton. I then did some searching with the vendor and they don’t have anything listed so it is either REALLY proprietary or simple cotton…feels like cotton. I’m out for the night guys, when I start rambling like this it is time to go!

                    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                    ChefC 1 Reply Last reply
                    0
                    • PapaSopP Offline
                      PapaSopP Offline
                      PapaSop
                      Team Orange Power User Veteran
                      wrote on last edited by
                      #12

                      If I remember right, it was just a piece of cotton fabric.

                      1 Reply Last reply
                      0
                      • JonathonJ Jonathon

                        Chef Interestingly enough there is almost not information on the item card in our main system. Just that it is 4"x5". Ill do some poking around and see what I can find. I’d have guessed a cotton blend but I will see if I can actually get a real answer.

                        Edit - I mistakenly said INterestingly enough when that was the least interesting thing ever said in this community!

                        Also, I asked commercial salesmen and they looked at me oddly and just said cotton. I then did some searching with the vendor and they don’t have anything listed so it is either REALLY proprietary or simple cotton…feels like cotton. I’m out for the night guys, when I start rambling like this it is time to go!

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #13

                        Jonathon The old wetbulb I have seems to be cotton. That is about 45 to 50 years old. Not sure just how different fibers would evarorate water. might not even be an issue.

                        1 Reply Last reply
                        0
                        • processheadP Offline
                          processheadP Offline
                          processhead
                          Regular Contributors Power User
                          wrote on last edited by
                          #14

                          I read a reference that said the wick just needs to be an absorbent material that will soak the water up out of the container and keep the bulb/probe wet. Cotton would certainly do that.

                          Paul

                          PapaSopP 1 Reply Last reply
                          1
                          • YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #15

                            Back in my previous life dealing with meteorologists and their explanation of the wet bulb instrument was that it was a cotton covered instrument. This was to take outside weather reading’s, but I can’t see why it would be any different using it inside a room or container.

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                            • processheadP processhead

                              I read a reference that said the wick just needs to be an absorbent material that will soak the water up out of the container and keep the bulb/probe wet. Cotton would certainly do that.

                              PapaSopP Offline
                              PapaSopP Offline
                              PapaSop
                              Team Orange Power User Veteran
                              wrote on last edited by
                              #16

                              processhead
                              Thinking back I believe I used a cotton tie from a hoodie.

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