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I think I would prefer to do a panel mount type plug instead of a board mount to get it inside a nice case. I like to finish things off :) Can the lcd be connected via a ribbon cable instead of directly to the board? Ahhhh the RCA jack is to power the fan- that makes more sense! That would...

The Knut is configurable. It can check sensors every 1 second if told to do so. Also, the inventor says it can connect to a breakout board which can be used to turn a fan on or off based on a sensor reading. Interesting. I think I am going to probably build this HeatMeter with Raspberry Pi. I...

Is this case large enough to fit a HeatMeter with the Raspberry Pi at the same time?

Well, I also work at one of the largest semi conductor companies in the world (but I am in marketing), but I am sure I can find someone there to help me out. I also have a lot of engineer friends. Maybe I will ask them. I am kind of torn here. I need/want something to regulate the heat in my...

Ive read through this whole thread. I am not good at soldering. I am good at plugging computer parts together as I have been building computers for 15 years. I also am familiar and okay with Linux. With that said, would anyone be willing or have plans to produce a completed board? I think all I...

Well got this thing smoked tonight for my "Christmas" dinner with my parents before they leave town. Brined it for 6 days, was too salty and used freshwater to draw out salt for a day and a half. I used Meatheads Memphis rub (already had some made yay!) on the outside. Put it on the WSM at 4:30...

Thanks! Im running behind on getting this going for dinner tonight. I also found this: http://www.amazingribs.com/rec...aphy/zen_of_ham.html Which says "Half leg, bone in: 5 to 8 lbs will take 20 to 24 minutes per pound at 325". (Paraphrased from the table). I might go this route as I need...

Also, what temperature should I smoke the ham at? Having a hard time finding that info.

Just an update. I cured this for 6 days and fried a small slice and it was way too salty. I dumped the brine and put in fresh water to pull out some of the salt. I will be smoking it tomorrow. Will update with pictures!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Henderson: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I searched...

Awesome. I ordered my cure #1. As soon as that is here, Ill get to mixing and brining. Not sure if ham is worth soo much trouble! I assume I still need to trim a good amount of the fat layer on the outside of the ham?

Hello All, For whatever reason, I decided to try my hand at brining and smoking a fresh ham. I picked up a 12 lb ham butt and had them half that. I have 2 ham butts now. I am going to attempt to brine the smaller butt which is 4.69 lbs. I will be following the recipe here...

Well my original plan to smoke the cajun bacon wrapped pork tenderloins went up in smoke, with the rest of central Texas. Due to the crazy amount of fires going on at the time I decided it best to bake in the oven instead. Two weeks later I did my first smoke using a pre-marinated Sams Club...

Ive smoked ribs, pulled pork, and brisket.... so I have some experience. I should be okay I took a picture of my modified ECB next to my new WSM. Thought it might be interesting to see them side by side.

Im using this recipe http://www.thesmokering.com/fo...12778&highlight=loin It contains: Start by making up the injection mixture of 2 oz. honey, 2 oz. rum, and 2oz. olive oil. So it doesnt have salt in the injection, but does have in the rub.

If I am injecting the pork loin, should I still brine it?

We are even closer than you think! Im actually in Pflugerville, but since no one knows where that is I usually list Austin. Okay so if the beer can thing is a novelty, do I just place my two birds on the grate? As for pork, my wife prefers it well done. So can I pull it off at like 150 and let...

Great I will get the Brinkmann charcoal pan... thanks! As for using glass, I only ask because thats all I have in the house. I dont drink a lot of beer. Maybe I will ask a neighbor to trade me So, if I wanted to get the WSM steady and 225, what settings, in general should I have for open...

Thanks for the tips. And as a note, I use cook times as approximate ideas on how long things will take. I make sure to take off meat only when my trusty Maverick gives me the right temp I usually double check after I pull with another calibrated food thermometer as well.

Hello All, After owning a ECB, modifying the heck out of it, and getting tired of baby sitting it, I decided to buy a 18.5 WSM instead! Well this was also after I got smoker envy over my friend's new Traeger Pellet Smoker. That was a tad too expensive so I went with the tried and true WSM. I...