I've been hunting for an affordable means to measure temperature over time between the range of about rt to about 400-500-deg-F. I have found it! This little baby is selling at MicroDaq for $82 and I jumped on it fast.
It takes conventional K, J and T thermocouples giving a range of temperature of -200 to about 4,000-deg-F (should be adequate). Acquisition frequency can be adjusted from every second to every 12 hours; it stores zillions of data points. Then, plug it in to a USB port and analyze the smoked pork shoulder goodness like few have ever analyzed it before. I will bring bbq pork to a whole new level. I'm giddy with anticipation.
What am I going to use it for you ask? Long burn bbq runs, warming dough from the fridge to find the perfect temp for proof/baking, determination of exothermicity of fermentation (bread and beer). Yes, this blog, with all 20-something daily visitors should soon turn so tedious, I should be able to diminish my traffic to 5 or so in a month. I can't wait.
I will however have some of the most reproducible, robust processes in all of food preparation/processing. Temp profiles posted after my first pork picnic roast overnight run.
4.04.2008
weber_cam will soon be so darn tedious, nobody will visit!
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2 comments:
This looks like a great gadget to have, so never fear Dave, I'll still tune in. I'll be curiouis if you hit the same plateau at about 160 that I always hit when smoking a Boston Butt.
Ah, my faithful ones never leave.
Actually, for long cooks, I don't often take the internal, I was more curious about the dome temp. I figure, maybe incorrectly, a Boston butt gets to temp pretty quickly and the rest of the cooking is for a nice bark on the outside. Should be a fun toy though.
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