For Technically Savvy BBQ Nuts

[col klink]

For those of you who like to throw technology at an issue or who just plain like to tinker, here’s an application note just for you.

Automatic Temperature Controller: Designing a Data Logger for a Slow Cooker

Most chefs would argue that barbecuing is more art than science. Nevertheless, John introduced ATMEGA8-based technology to the procedure. The result? An automatic temperature controller that eliminates the need for constant vigilance when slow cooking.

Don’t have the attention span to sit in front of your smoker for 12, 14,16, even 20 hours at a time? Well, now you can build your own temperature controller to hold your smoker at temp within 3 degrees F 98% of the time and within 1 degree 85% of the time.

Those are some mightly statistics. However, it should be noted that the designer used a ceramic smoker which holds its heat far better than other smokers. And I can't begin to imagine rigging some type of controlling apparatus for my wood burning smoker that could control the airflow without burning and spending far more money and time than it's worth. But, this is a good data logger.

edit: Appropos commentary:

This cracks me up. At lunch with the guys at work a few days ago, we got into a discussion about BBQ. I was telling them what I had learned here, temperature control, etc. A few of the guys are control systems engineers and they immediately started designing a control system that opened and closed vents, monitored the meat interior temperature, graphed the "temperature stall", various alarm systems for high temp, low temp, end of the stall... you get the idea. Much scribbling on napkins ensued. For the next couple of days, I would get questions about desireable temps, allowable ranges and on and on.

I just love engineers. They are so cute.

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Guilty, as charged.

Edited September 29, 2004 by col klink (log)

[phaelon56]

You BBQ nuts are way behind us espresso fiends but appear to be catching up. Many espresso machine hackers have been adding PID controllers (Proportional Integral Derviative) to their machiens to control temp swing during the brewing process. It can fluctuate by many, many degrees and profundly affect the taqste of the nectar. The newestt PID's on the right commercial machines keep the temp swing to no more than 1/2 degree F throughout the 25 - 30 second shot cycle.

Apropos for eGullet is a comment from David Schomer, famed espresso pundit, owner of Seattle's Caffe Vivace, who has long posited that espresso production would never gain status as a true culinary art until the 1/2 degree temp stability issue was conquered. It looks as though we may be there.

[fifi]

Now that I am picking myself up off of the floor and am somewhat recovered from a total incapacitation event... That post I made moons ago was the first thing that came to mind. I can't believe you found it. I can't wait to send that link to some of those guys.

Thanks for finding that treasure!

I do have to say that monitoring my remote thermometer in my Weber Smoky Mountain shows little variation and if I graphed it it wouldn't be much different. Once I get it lined out, the only time I have to tinker with it is if the wind really comes up, dies, or changes direction.

[john b]

Am I the only one who's still Qing old school? I just lick my finger and stick it in one of the lid vents on my WSM. If I count one one thousand, two one thousand, three one thousand without my finger starting to blister, I know I'm in the 225-250 range

[snowangel]

Auto temp control just doesn't sound like nearly as much fun as sitting there, in the summer sun, drinking beer, and using this as an excuse to monitor the temp.

[fifi]

Auto temp control just doesn't sound like nearly as much fun as sitting there, in the summer sun, drinking beer, and using this as an excuse to monitor the temp.

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I will agree with that. In the summer in Texas, however, that remote thermometer lets you sit in the air conditioning and drink beer. Sometimes, even a good shade tree isn't enough. You can still act like you are in control of the situation. You can also dazzle your friends by sounding wise about the 170 stall. "Good grief! It really has stalled." "Gee... The thing is still stuck." "Let's start a lottery on when it starts to move up." These are deep and spiritual conversations requiring another beer.