Brats dry and crumbly when cooked
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Jonathon Did you ever post a description of how to measure the humidity for the home guys? I’ve never had much issue keeping the humidity high in my Masterbuilt…in fact, it literally drips down the glass in a constant stream.
Joe Hell i believe he did a wet bulb video… not sure where at though…
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Joe Hell i believe he did a wet bulb video… not sure where at though…
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akdave i got a southern pride dh-65 that ive modified a little. But it has a 1500 watt steam heating element in the bottom. I fill a large pan with about 3/4 inch of water and close dampers fully. Works very well. Ill see if i can get some pics for you.
lamurscrappy wo
would love some pictures and information on your steam generator…
Thanks
Dave -
lamurscrappy wo
would love some pictures and information on your steam generator…
Thanks
Daveakdave
Heres some pics.
1st off its pretty seasoned and i do need to clean it lol
So i installed a larger vent port up top. In the bottom you can see the steam element and another element for my smoke box. I will use a large pan with about 3/4 inch of water in it. It creates a lot of steam. On the top of the smoker is a toggle switch i installed to turn the steam element on or off. -
Joe Hell Here is the article and video https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing. To actually measure it you need some specialized equipment that can measure the Wet Bulb and Dry bulb temps. I used some Madgetech loggers that we had as we used t sell them, we don’t anymore but not because we don’t like them, they sell directly to end users and it was just simpler to let people go directly to them.
Anyway, if you want to measure the RH I can’t think of another way to do it than that, can anyone else?
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
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Joe Hell Here is the article and video https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing. To actually measure it you need some specialized equipment that can measure the Wet Bulb and Dry bulb temps. I used some Madgetech loggers that we had as we used t sell them, we don’t anymore but not because we don’t like them, they sell directly to end users and it was just simpler to let people go directly to them.
Anyway, if you want to measure the RH I can’t think of another way to do it than that, can anyone else?
Jonathon ah…looks like that might be out of my league for now. I don’t know if I’m actually having a problem with that or not. The masterbuilts seem to hold humidity quite well. It just seems to take twice as long as I’m used to when using the MB40 vs. my old 30. Outside temps have been quite cold of course but the smoker seems to stay a constant temp
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