It sure would be nice to see all the temps graphed.

Anybody attached sensors to their PC or is this just a geek thing I have?

My PC could announce the temps, warn when they hit the finish temps, etc.

That is too much information and way too much effort for me. I got my FEC to help salvage a few brain cells, not make them work harder.

John

But with this info, I could control the the heating element with my computer and minimize the temp swings by varying the cycles according to the cooker content. I would use brain cells to set it up but the computer could control it later. It could even switch it to a temp hold mode when the temps are hit.

Most of the PC based data loggers are still pretty pricy. Like around $150 per input.

I have several of the components in place already due to home automation. I have a device called an Ocelot that connects to the serial port of the PC. There is a module connected to the Ocelot that can accept analog resistive inputs. I am running Homeseer home automation software. So I can read the sensor points and trigger events on the PC now. What is missing is the temperature probes for the meat and for the meat probes.

buildind a a auto switch to hold woud be easier, and run around $150.

Used temp controller $40 each
Snap Disc temp switch $15 (to maintain 150F)
One shot timer $50
Power relay $20
Thermocouple $10
Other $15

when the temp controller hist set point, it fires the one shot timer, which then puts control to the snap disc.

Snap disc turns on when the temp drops to 120F and off when the temp hits 140F (or any range with a 20F spread)

you would plug the cookshack into the, and this into the wall.

Once your food got the set point, the snasp disc would be controlling the power to the cookshack, and turning it off when ever it got over 140F.

you would have to stick a probe for the food and the snap disc down the vent hole.

quote:

Originally posted by Bladerunner2:
[qb] I have several of the components in place already due to home automation. I have a device called an Ocelot that connects to the serial port of the PC. There is a module connected to the Ocelot that can accept analog resistive inputs. I am running Homeseer home automation software. So I can read the sensor points and trigger events on the PC now. What is missing is the temperature probes for the meat and for the meat probes. [/qb]

type J or K thermocouples are cheap, but I think you need to plug them into something to giver you a useful signal.

I have this controller
http://www.appdig.com/adicon_new/ocelot.htm
It feeds my home automation software.

I could mount this sensor controller outside by my smoker.
http://www.appdig.com/adicon_new/secu16.htm

It has inputs that will accept analog ranges. I would have to translate these to temperature settings from numeric ranges.

I need meat probes to plug into that sensor controller. Is that the type J or K thermocouples you talk about?

Then, I would just code up some smoker control events in my home automation software. Some would turn the heater on and off as the temps moved in and out of ranges. Other events could announce the temperatures and display them on the computer/web. Other events could be coded to reduce the heat range to hold temps.

I use Texas Instruments sensors now in my attic and house to control my roof ventilators. Really neat sensors as each one has its own digital identity.

I wish the leopard touch screens that App Dig sells were not so expensive. They are programmable and I could actually build a complete temperature controller with touch screen right at the smoker.

I thought Cookshack was working on some kind of new controller though. Hate to do all this work and have it superceded by something I could just buy.

BBQ, technology & men OH MY!

And I thought I was going overboard mounting my webcam so it could read my Polder from where ever I could get web access from.

Bob

The only thing missing from this is the wireless lan with a pda

Okay, if you have the need for total information, then I say give it a try, many will be interested in the information. As for CS's new controller, summer is busy season and I can personally vouch that Stuart is working his tail off. The new smoker, the new controllers for several smokers OH and traveling trying to sell smokers.

We've had a couple of scientific types that have graphed their results and provided to us.

Now for my soap box...

I'm all about more information, that's why I do this forum for free, I don't work for CS. I love teaching people how to Q since I didn't have access to mentors/teaches as I learned Q.

That amount of information is all well and good, but it won't make a better brisket. I can't give you a guaranteed time and temp for any particular meat that will guarantee results. I know you need more information, but the end result is what matters. Each cook, you have to learn to adjust to the meat itself. Every 6lb brisket flat will not cook the same. Ribs 1/2 lb different will cook totally different. One butt will sit on the plateau for 30 min and another one the same size will sit there for 3 hours.

The only thing that will help is Practice. Practice, practice, practice. Keep a simple log and track time, temp and overall results and you're results will quickly improve.

Don't get me wrong, I applaud you for your scientific endeavour. I just think in our need for information and all the "set it and forget it" types, we get away from the Mastery of the Meat, and Art of the Q and the fun of filling your face/hair/clothers with the smell of good Q cooking. That's why I've done so many contests this year, I'd gotten away from spending enough time with my smoker and it was threatening to leave me

Sorry for the "smokin' post" as Tom would say, guess I was in a typing mood.

Smokin'

Temperature measurement is very tricky.

The theory itself is simple. The junction of two different types of metals produces a small amount of voltage which is directly related to temperature. Measure the voltage, multiply by a constant, and you know the temperature.

The problem is the signal is only a few mille-volts, and the relationship is non linear, so a particular constant is usually only good for a 30F range at best. Also, the temperature at the input module can effect your readings.

Typically a special �thermocouple� module is used, which takes care of all of the calibration within a range of -30F to 1200F.


I'm not sure if you input module will work for this or not.

The manufacturer has a forum for the product, you may have better luck asking there:

http://www.appdigsupport.com/cgi-bin/ultimatebb.cgi?ubb=forum;f=7

geeze,
and here i thought is was in front of the curve with 4 remote thermos and notebooks going back 4 years.
hey i am in front of the curve!!!!
one bad voltage spike and all that info on the puter is gone.
yep time to go to staples for a new cross pen refill and a new notebook
jack
ps. hope this was taken in humor

LOL, yeah just wanted to see what other endeavors were out there. I would like to try setting this up and letting it control the heating element. But I better finish the kitchen and family room remodeling or I will be living outside with the smoker. I just like the idea of controlling the unit so easily. But I do want to see the new controller that will come out as it may be the cat's meow. Cat, now there's a new taste.