FoodBanter.com - View Single Post - Controlling the amount of smoke flavor -Just Another Internet Wise Guy

says...
>
>Tell me more about this opacity sensor you made. Commercial
>units are way too expensive. How did you calibrate it?

I got some 25%, 50% and 75% filters from a photo supply house.
Calibration isn't critical - you don't have fine control over
the smoke anyway.

>is something that I could do myself.

I made my own opacity sensor by adding 1/4" by 8" tubes on both
sides of my smoker and putting a light source in one and a
photsensor in the other. The tubes move them back far enough away
so that they can make it through a cooking session without getting
coated, but I still have to clean them after every session. My
next step will be to introduce a flow of air into the tube to
keep the smoke out. I am also thinking of setting up multiple
opacity sensors with optical filters and with transmissive and.
reflective sensing so that I can tell black smoke from white smoke.

A judge, huh? Had any interesting cases letely?

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| Just Another Internet Wise Guy Macon, GA USA |
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