All posts in Barbecue

We took mini-kegs of both brews to a bbq party yesterday, and in a swap we got a different brew in return! Neat.

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Getting the heat going

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just to prove that the Kamado can get quite hot very quickly.

Heater meter has new software : http://tvwbb.com/showthread.php?64130-Latest-Software-LinkMeter-v13-and-firmware&s=725538810fdbd0e4b4e1bb53851698cb

In high winds and later on some rain – this years last barbecue party

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This time the bbq computer is visible in a plastic box on the left side of the computer – running off a battery on top of it. Slightly marred by me being unable to get a sable wireless connection in this part of the garden I’ve had to use a long extension cord and networking over mains…

It all works, and when the rain set in I covered the sensitive bits in plastic bags, while we could still sit inside and wait for the chicken to get up tp the correct temperature, thanks to the meat probes in addition to the pit probe.

Ah – WHO seems to give me a good argument for my BBQ computer – the ability to slow-cook at low temperatures : 

What is processed meat? – BBC News: “Suspected carcinogenic chemicals can form during meat processing. These include N-nitroso compounds and polycyclic aromatic hydrocarbons. Cooking the meat at high temperatures, especially on a barbecue, can also produce these dangerous chemicals. However, the WHO’s experts admit that the cancer risk is ‘not yet fully understood’.”

(Via.)

Christmas has come early – a new software update for the BBQ automatic we are using :

 

 

The LinkMeter Snapshot and YOU: “The LinkMeter Snapshot and YOU Between LinkMeter releases, some stuff slowly gets added until I have enough to say ‘That’s a good stopping point!’. I’ve forgotten what’s in the current snapshot so I’m making a thread to remind myself.

Control probe is no longer PIT, now uses first non-disabled probe. Note that a probe reading ‘Off’ isn’t disabled, only probes with their type set to DISABLED count as disabled. Stored up PID[I] sum doesn’t reset when changing the I coefficient any more. Updated Pi firmware to support Raspberry Pi B+/A+. Fix alarm scripts page deleting the second script every time you try to add more than one. Prevent low current fans from oscillating between very low and very high voltage. ‘Reset Configuration’ from the HeaterMeter now resets the OpenWrt configuration back to default as well. Option for filtering out 50Hz/60Hz line noise on the probes for more stable readings. Last high and low Pit peaks information added to tooltip on home page. Ramp (and hold) mode for slowly shutting down the grill at the end of a cook. Pushbullet notifications for alarms. Proper https support in curl utilities if you need that for your scripts. Reduce servo chatter by only enabling it for a second after a ‘large enough’ change needs to be made, or delay up to 10 seconds. Replace fan ‘on at max only’ with ‘fan on above’ to allow finer control of when the fan is used. Updated Steinhart coefficients for Maverick ET-732 and Thermoworks TX-1001 based on 1000+ point thermocouple correlation 80F to 400F.

To install the snapshot firmware, just go to System -> Backup / Flash Firmware and put the snapshot url in the ‘Image URL (.gz)’ box. This will also update your HeaterMeter’s AVR Firmware to the snapshot as well. http://capnbry.net/linkmeter/snapsho…openwrt-rpi.gz”

(Via.)

Today we got to use the pizza stone on the Kamado joe – according to this chart

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We put the pizza in when the temperature reached 300C in the kamado – and 4 minutes later it was perfectly done crisp and nice.

From the BBQ computer :

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This image is of course from the end of the cooking – the ribs/salmon/corn on the cob and asparagus was removed during the 2nd grey bar (lid open detector)

 

Came across this recipe (and good idea) for doing croissants on the Kamado – I’m probably not up to making the dough, but I can certainly buy the frozen and uncooked variety. Going to try this soon.

 

Croissants In The Big Green Egg: “The secret to good croissants is three fold:-

The dough – it’s not a special flour, it’s about creating a leavened puff pastry that’s inter-layered with butter. Time – the butter must remain chilled so there’s a continuous need to refrigerate during the process A good bread oven – which a kamado certainly is. Make sure that you have your kamado up to temperature and not just internally, right through the ceramic shell. That way even when you open the lid to place your croissants in, the kamado returns to temperature really quickly, just like in a traditional bread kiln. “

(Via.)

It’s Sunday – so of course its barbecue time.

The Kamado showing the computer in it’s temporary plastic box, the ethernet connection and the fan.

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From standstill it took 20 minutes to reach 250 degrees in the pit. As you can see from the grey area on the graph, I opened the lid at that stage to put the grill tray in and the temperature immediately dropped.

It dropped quite a lot – as the ceramic in the barbecue was still not terribly warm, this is why it took quite some time to reach temperature again. But as you can see the temperature curves in the pit are good and clean.

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The iPad mini was in place to let me monitor the temperature when outside.

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The barbecue computer in all it’s naked glory

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Btw. the whole computer (and fan) was driven from my PowerGorilla battery – which conveniently can be set up to output 12V. And it’s got enough capacity to continue to work even for a long dinner session. 

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