"Nonnymus" > wrote in message
...
>I know that it takes a lot of the "fun" out of it, but you can purchase
>differential thermostats that will control the temperature inside your pit
>by using a fan to cool things down when it gets too warm. I have the
>electronic equivalent on my Bradley smoker, but it regulates the heater
>temperature electronically and directly, without introducing outside air.
>http://www.thebbqguru.com/index.cfm
>
> The way both systems work is that there are two probes that go into the
> hood. One clips to the rack supporting the meat and sends the controller
> a very accurate temperature at the level where the meat is cooking. The
> second probe is pointed and is inserted into the meat at the thickest
> point.
>
> On the differential thermostat, one dial sets the maximum hood temperature
> you want, while the other selects the internal meat temperature. There's
> a readout for the difference in the two temperatures. When the meat temp
> has risen to about 25 degrees of the desired temperature, the differential
> thermostat kicks in and begins to reduce the hood temperature. This is
> done continuously, until the two temperatures are equal.
>
> As I mentioned previously, the charcoal/coals version includes a fan that
> is controlled by the differential thermostat, and works by bringing in
> outside air to cool things down. The one I have for my Bradley
> continuously interrupts power to the heating element, and the side benefit
> is virtually no swing (latency) in the hood temperature. I absolutely
> love it and consider my Pit Boss to be one of the neatest barbecue gadgets
> I've ever purchased. What it does is let me play with marinades, sauces,
> time/temp and mops, while having total repeatability in the actual cooking
> or smoking process. It means that when we have company, I can put ribs or
> a butt on and go with them to see things, rather than stay home and tend
> the barbecue. It also means I can go to bed at night and not have to
> worry about getting up and tending the pit.
>
> Nonny
>

I wonder how this would work with a gas fired smoker?

> Mark Filice wrote:
>> In article >, Anonymous says...
>>>
>>> Have you every tried "Mr. Brown" from the Smoke and Spice book?
>>>
>>> It usually takes me appox. 12 hrs.
>>>
>>> -Tim
>>>
>>>
>>>
>> Thanks!
>>
>> I haven't tried "Mr. Brown", but I think I found it he
>>
>> http://www.virtualweberbullet.com/pork2.html
>>
>> As I suspected, it takes a lot longer than 6 hours to cook the pork
>> shoulder to
>> 190+ degrees to pull.
>>
>> I've done 2 shoulders together. I take one off at about 175-180 degrees
>> for
>> slicing. The other one finishes off and I pull it. I like doing them this
>> way,
>> as we get to eat the sliced one earlier in the day.
>>
>> I'll probably go ahead with my schedule and start at 10:00PM. Get to bed
>> at
>> midnight, and check it at 3:00AM--(I'll be curious to see how it is
>> going).
>>
>> Mark
>> "I love cats. I just can't eat a whole one by myself".
>>
>
> --
> ---Nonnymus---
> Neither a borrower nor a lender be;
> For loan oft loses both itself and friend,
> And borrowing dulls the edge of husbandry.