Thermostatic Controllers for offset smokers? They have them for a number of different pits. So why not for offset smokers?
Maybe with a proportional–integral–derivative controller, PID, to control airflow via a fan. An alarm to signal time to add a log.
Last edited by bbqLuv; January 12, 2022, 11:21 AM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I use my fireboard with fan to control temps when cooking with charcoal and chunks in my offset. It works great for a medium sized cooker. Perhaps a higher output fan would work well on a somewhat larger pit as well. As for stick burning, you don't want to choke your fire, which is how thermostatic controllers work. With logs this results in dirty smoke/acrid taste. I don't use the controller when cooking all wood. Just my $.02.
Karbeque uses a controller and it is strictly a log burner. Different firebox design than the normal offset, but still uses a controller and no dirty smoke/acrid taste.
However, I do agree with your comment. I looked at a fan/temp controller for my offset, but just would not work.
TripleB - the KBQ is not an offset smoker. It is a completely different (and ingenious) smoker design. There is no acrid taste because the controller doesn't work by stoking and choking the fire. The fire burns hot all the time and the hot air is only drawn down into the cook chamber when needed. In an offset the firebox air is always drawn through the cook chamber so a temp controller needs to alternately choke and stoke the fire to control the air temp inside the cook chamber.
Dewesq55 - Yes the Karbeque is different and ingenious. I own one and also an offset. Generally an offset is a two-part smoker with a main cooking chamber and an attached firebox. The Karbeque is not your typical smoker, but does it not have a main cooking chamber and an attached, off-set (though on top and not the side) firebox? Thus a two-part smoker with a controller. The only thing missing is the smoke stack.
Comment