phoenixs4r
Well-Known Member
- Joined
- Jun 16, 2011
- Messages
- 1,566
- Reaction score
- 93
Hello,
Never smoked a thing in my life, but a recent development of being exhausted and starving after brew day, a friend suggested we start smoking our dinner when we start brewing! Sounds good enough to me!
Little bit of googling and I found the Alton brown special to build a smoker, seems easy enough to me, but I heard reports of it being a little hard to dial in the temperature.
On brew day, my ebay temperature controller for the fermentation chamber isn't doing anything, so I was curious if I could use it to control the smokers hot plate? The controller caps out at 10 amps, which leaves me at a limit of 1200 watt hot plate. Is this enough to get the 16" terra cotta planter up to 200f?
If it would work, where would be the best place to put the probe? Again, new to all this so does it go in the ambient air inside the smoker, or inside the meat?
Thanks for reading!
Never smoked a thing in my life, but a recent development of being exhausted and starving after brew day, a friend suggested we start smoking our dinner when we start brewing! Sounds good enough to me!
Little bit of googling and I found the Alton brown special to build a smoker, seems easy enough to me, but I heard reports of it being a little hard to dial in the temperature.
On brew day, my ebay temperature controller for the fermentation chamber isn't doing anything, so I was curious if I could use it to control the smokers hot plate? The controller caps out at 10 amps, which leaves me at a limit of 1200 watt hot plate. Is this enough to get the 16" terra cotta planter up to 200f?
If it would work, where would be the best place to put the probe? Again, new to all this so does it go in the ambient air inside the smoker, or inside the meat?
Thanks for reading!