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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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  • 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

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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.

      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.

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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
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          • 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
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              • 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.

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                • 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.

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                  • 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
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                    • 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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