Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

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

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 is something
that I could do myself.

another.wise.guy.macon.georgia.usa@. says...
>
says...
>
>>Here is the kicker-he said he has wrapped salmon in Saran wrap to
>>control the amount of smoke it gets. Have a small 7# whole salmon to
>>smoke-what I plan to do is wrap one half in Saran-supposedly ok to
>>400F and leave the other unwrapped and keep the smoker at 220-225F
>>till the internal meat temp his 140F.
>
>Saran Wrap is made of polyvinylidene chloride and melts at 169
>degrees F. Most clingfilms are made from Polyvinyl Chloride
>(melting point 175 degrees F.) or Polyethylene (melting point
>220-250 degrees F).
>
>http://www.plasticsusa.com/pvdc.html
>http://www.plasticsusa.com/cpvc.html
>http://www.plasticsusa.com/rpvc.html
>http://www.tfx.com/reference/materials.htm#8
>http://www.tfx.com/reference/materials.htm#9
>http://inventors.about.com/library/i...lsaranwrap.htm
>http://www.chemsoc.org/chembytes/ezi...kett_oct03.htm
>
>I suggest controlling the smoke instead. My rig uses an opacity
>sensor, but you can do the same by eyeballing it.
>
>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.
>
>
>
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>| Just Another Internet Wise Guy Macon, GA USA |
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>
>
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>| Just Another Internet Wise Guy Macon, GA USA |
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>
>
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>| Just Another Internet Wise Guy Macon, GA USA |
>----------------------------------------------------------------------
>



--
District Judge Edward W. Nottingham
United States District Court
Alfred A. Arraj United States Courthouse
A1041 / Courtroom 14
Phone: 303.844.5018
Fax: 303.335.2155
E-mail:

Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

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?



----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
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Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

"Another Wise Guy - Macon, GA USA" >
wrote:
> []My next step will be to introduce a flow of air into the tube to
> keep the smoke out.

And that will tell you the opacity of what? Your posts?

--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"

Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

says...

>Here is the kicker-he said he has wrapped salmon in Saran wrap to
>control the amount of smoke it gets. Have a small 7# whole salmon to
>smoke-what I plan to do is wrap one half in Saran-supposedly ok to
>400F and leave the other unwrapped and keep the smoker at 220-225F
>till the internal meat temp his 140F.

Saran Wrap is made of polyvinylidene chloride and melts at 169
degrees F. Most clingfilms are made from Polyvinyl Chloride
(melting point 175 degrees F.) or Polyethylene (melting point
220-250 degrees F).

http://www.plasticsusa.com/pvdc.html
http://www.plasticsusa.com/cpvc.html
http://www.plasticsusa.com/rpvc.html
http://www.tfx.com/reference/materials.htm#8
http://www.tfx.com/reference/materials.htm#9
http://inventors.about.com/library/i...lsaranwrap.htm
http://www.chemsoc.org/chembytes/ezi...kett_oct03.htm

I suggest controlling the smoke instead. My rig uses an opacity
sensor, but you can do the same by eyeballing it.

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.



----------------------------------------------------------------------
| Just Another Internet Wise Guy Macon, GA USA |
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| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------


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| Just Another Internet Wise Guy Macon, GA USA |
----------------------------------------------------------------------

Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

In ,
> typed:
> "Another Wise Guy - Macon, GA USA" >
> wrote:
>> []My next step will be to introduce a flow of air into the tube to
>> keep the smoke out.
>
> And that will tell you the opacity of what? Your posts?
>

ROTFL MAO!

> --
> Nick, Retired in the San Fernando Valley www.boonchoo.com
> "Giving violent criminals a government guarantee that their intended
> victims are defenseless is bad public policy."
> - John Ross, "Unintended Consequences"

Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

says...
>
>"Another Wise Guy - Macon, GA USA" >
>wrote:

>> My next step will be to introduce a flow of air into the tube to
>> keep the smoke out.
>
>And that will tell you the opacity of what?

If I had wanted to convey to you that introducing a flow of air
into the tube would tell me the opacity, I would have said so.
Perhaps you are a bit challenged, but "to keep the smoke out"
seems pretty clear to normal people.

Let me lay it out for you so that you can posssibly understand
these deep technical issues:

When I put my light source and photodetector inside the smoker,
they became coated with residue, making them stop working.

When I put them at the end of tubes threaded into the smoker,
(and thus keeping them out of the stream of smoke) they stay
clean enough to finish the meat, but need cleaning before using
the smoker again.

Clearly, a little smoke is making it up the tube. I already have
a fan feeding the fire, so I figure that diverting a small but
steady flow of air down the tube will keep that little bit of
smoke out.

See? It's not a difficult concept.

>Your posts?

That's your problem, right there. When a person wants to talk about
barbecue, that's not good enough for you. You need to throw in your
childish name calling.



*plonk*





>Nick, Retired

Old enough to know better.

>in the San Fernando Valley

The pornography capital of the world.



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| Just Another Internet Wise Guy Macon, GA USA |
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Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

In article >, "Another Wise Guy -
Macon, GA USA" > wrote:

> says...
> >
> >"Another Wise Guy - Macon, GA USA" >
> >wrote:
>
> >> My next step will be to introduce a flow of air into the tube to
> >> keep the smoke out.
> >
> >And that will tell you the opacity of what?
>
<snip science fiction about R2D2WSM>

> See? It's not a difficult concept.

Like telling the truth is or plonking people and making it stick.....

>
> >Your posts?
>
> That's your problem, right there. When a person wants to talk about
> barbecue, that's not good enough for you. You need to throw in your
> childish name calling. >

Nick the problem with WipeAsses posts is more of an issue of
transparency than it is of opacity.

> *plonk*

Isn't this your third or fourth time to be plonked?
Welcome to the club!

monroe(snipped stupid crossposting)

Controlling the amount of smoke flavor -Just Another Internet Wise Guy - Macon, Georgia USA
 

On Tue, 18 Nov 2003 05:30:44 +0000, "Another Wise Guy - Macon, GA USA"
> wrote:

>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.

Surrrrrrrre you did. Now post pics.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology