Smoking/Cooking Schedule
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I’ve been experimenting with a PID temp controller. But I know I need more ventilation, can you explain what you have done for that?
marzig20 I absolutely love PID controllers they make life so much easier.
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I’ll try to get a few pics of just how I have those things installed tomorrow and post them.
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I think I actually got the vent & gauge from BBQ Smoker Supply.
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Hey everyone… looking for some help and review/suggestions. Disclaimer: I am NEW to smoking and have yet to make any Summer Sausage. That said, I have been reading all the postings you have been making with respect to ‘The Process’ of making Summer Sausage here on this site. Additionally, I have been watching about every ‘video’ I can find on the subject. Now I guess it’s time to ‘poo or get off the pot’. After all the research I have been doing, it’s pretty obvious that there’s NO ONE WAY of setting up a Cooking Schedule. So, I tried to come up with a Cooking Schedule from the various ‘schedules’ I’ve found out there. I’d appreciate any & all ‘critiques’… suggestions. My goal is to make Summer Sausage out of my venison & elk. The Cooking Schedule I am looking at following is as follows:
1hr @115F… Top/bottom vents open all the way
1hr @125F… Top vent @1/2- bottom vent @1/2
1hr @125F… Top vent @1/8 - bottom vent @1/2 - add humidity & smoke
1hr @140F… Top vent @1/8 -bottom vent @1/8 - (humidity & smoke)
2hrs @155F… Top/bottom vents closed - (humidity & smoke)
Remove and finish in a Sous Vide cooker… 3hrs @155F
Finish with a 1hr ice bath, 1hr @room temperature, refrigerate over nightI have a SmokinTex smoker that I have made a couple of modifications to that seemed ‘necessary’ for the smoking process. Here’s a pic…
/Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/4E921E64-7337-4A29-A7EE-E6E55DA0D2A2_1_102_o.jpegGuess that’s it… just need to know if I am on the right track or am I about to ‘kill’ myself doing something wrong.
Retired157 Looks like everything is good, don’t think you need an hour in the ice/water bath. I think I do mine 20-30 minutes and leave to dry about 2 hours so they are good and dry.
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I went through 3 hole saws. Have to use lots of ‘lube’ and take your time but it does work and comes out clean when done.
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10-4 on the ice bath time
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Seems hole saws are mainly for wood…
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Seems hole saws are mainly for wood…
Retired157 You can get others but would probably cost you more than the three combined.
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I don’t even know what a PID is
Retired157 said in Smoking/Cooking Schedule:
I don’t even know what a PID is
I’m learning too, this a great community to learn from. PID from my understanding is a smart thermostat. It will learn the characteristics of your smoker and will self adjust to maintain a more consistent temp.
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In the end, the project came out pretty slick
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Seems hole saws are mainly for wood…
Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.
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I am hoping that the temp gauge I installed will give me what I need… will have to monitor but once I know where to turn the dial, I should be good to go
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See, I needed that info on cutting SS months ago
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I use PID’s for my dry curing chamber, one controls a humidifier and dehumidifier and the other controls the cooling refrigerator and if I needed control a heat source. I have another that i use to control a 240 volt heat source to the .1 of a degree.
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Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.
mrobisr said in Smoking/Cooking Schedule:
Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.
Do you use a regular hole saw with a metal cutting ring? I’ve always worried about it drifting off when it meets the soft insulation inside.
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mrobisr said in Smoking/Cooking Schedule:
Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.
Do you use a regular hole saw with a metal cutting ring? I’ve always worried about it drifting off when it meets the soft insulation inside.
marzig20 i used a bi-metal dewalt hole saw
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mrobisr said in Smoking/Cooking Schedule:
Retired157 when cutting stainless steel you push hard and fast with lots of breaks. Stainless does not distribute heat at all, so slow just burns up bits as you have witnessed. I had to learn the hard way too, but once you figure it out it is straight forward.
Do you use a regular hole saw with a metal cutting ring? I’ve always worried about it drifting off when it meets the soft insulation inside.
marzig20 the hole saws i use have a pilot bit to help with the drifting.
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