Temp control for low and slow

I have no connection with these guys, other than being a very, very satisfied customer. If you're familiar with electronics, you'll realize that the products are very high, commercial, quality. The key to all the products is a controller device that measures both the internal temp of the smoke chamber and a second probe that measures the internal temp of the meat.

In the case of the coals/charcoal offset-type smokers, a variable speed fan brings in outside air to the SMOKE chamber (not the fire pit) to regulate the temperature to the preset degree. In the case of the electric smokers, the controller regulates the heat produced by the heating element. It's not an on/off control for it, but rather a change in the heat output in order to maintain a constant temperature in the hood.

One of the best features is that when the meat reaches 25f of its desired final temp, the controller begins to ramp DOWN the cooking temperature, so that the two meet at precisely the desired meat temperature. I have one of these on my Bradley, and it's absolutely fool proof, reliable and permits you to obtain repeatable results time and time again. I liked it so well I bought one for my son.

http://www.thebbqguru.com/
--
Nonny

.. . . on a darned diet
and ready to chew off
my own elbows.


.

Relevant Pages

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