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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>| 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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