Smokin Monkey

Hi Martyn, it makes a slight difference with the moisture content once cooked, have a look at @Wade test http://www.woodsmokeforum.uk/topic/55-comparing-chicken-home-brining-methods-is-it-a-science-or-an-art/?tab=comments#comment-1312

Darren, be warned, this hobby becomes addictive!!!

Some useful points raised by your Test. Whats the next step for your production? Would pop over and see you, but waiting no till The Beast From the East has gone.

@Wade, yes he’s put two on each side top and bottom.

@Dan, the Cold Smoker looks really good. I am sure you will get plenty of use from it especially if your making Bacon.

This is the Powerbank I used. Two reasons for using this, 1, I all ready had it, as I run my iPad from it when on site. 2. It has the USB connection for the Smartfire Controller. So it’s a 5volt output. The Pen is to give you a idea of size. Link to Power Pack Not sure what power supply is needed for ProQ? I have a QMaster Senior and Lite, which both run on 12 volts, so I have a battery from a Burglary Alarm to run these.

So that’s the test complete. 32 Hours running on 6kg of Restaurant Grade Charcoal, temperature just starting to drop away. Really impressed with this bit of Kit.

Smartfire Update. 24 Hour Test. I am well pleased with the 24 Hour Test with the Smartfire. Pit temperature set @ 105’C, ignore the food probe at the bottom, left it in ambient air. The Smartfire never missed a beat through the night. Ambient Outside Temperature feel below 0’C overnight, and this can be seen with the fan running at a higher percentage to keep Pit at required temperature.

Just doing a long test now with the SmartFire. One idea with the Q Master, would be to unplug the fan, but you have to remember to lug I back in after replacing the lid!

Thanks for the info on basket placement etc.

1. The temperature was good, not excellent, never actually reached the set temperature of 140’C was always below with in 1- 1.5’C. 2. Aluminum tape wrapped around the Adaptor to make a snug fit would work. 3. I did not have to drill the bottom of the Kettle BBQ. The used is a cheap alternative to a Weber from a well know DIY Store. It comes with 5 holes in the bottom, covered with an air vent for control. Simply removed the air vent control, plugged 4 holes and used the remaining one to fit the Adaptor. This set up will need to altered to run two Charcoal Baskets opposite each other, as the air only feeds the right hand basket. The elbow in the furthest right hole needs removing and a T fitting and a short length of tube fitting to direct air to the left hand basket. 4. Other Adaptors? Have not seen any available other that those pictured. 5. I have the QMaster Senior and QMaster Lite, which Control OK, but with no Bluetooth or Wi-fi connection. I also have the Weber iGrill, which is good for Logging, but the Bluetooth connection is Very Limited! Mine is 6 meters in a straight line. On the Outside kitchen window sill it works fine, bring it in to the kitchen and place on the inside window sill, and it drops in and out of connection! 6. I will answer your last question, once I have done a long trial with my Gravity Feed Charcoal Oven, looking to run it for 24-36 hours. I will then update this thread with the results.

This is my personal review on the SmartFire Pit Controller which was purchased form their Website Current retail price of $244.90 AUD £139.20 with free International Shipping. This comes with out the Universal SmartFire Adaptor at $39.00 AUD £22.17. Please be aware of UK Import Duties that totaled £37.40 for me. The Controller comes in a nice box, no instructions for set up, you have to download the App and follow the step by step on the screen. Inside the box is the Controller/Fan, one pit probe, four food probes and one USB power lead, but no plug in power supply. As previously mentioned I did not order the Adaptor as I thought it was expensive at £22.17, so I bought two fittings for £4.00 and turned one down in the lathe so it fitted inside the Controller, drilled and fitted Roll Pins to form the Bayonet. On the SmartFire adaptor there is no Bayonet fitting, and I have seen reports that the Controller falls off the adaptor? These are the groves in the Controller that the Bayonet fits into and secures it so it can not fall out. Initial thoughts on first handling the Controller, feels cheap like a Childs toy. I took me several attempts to pair the Controller with my iPad, I have read reports that if you are low on memory on your device, it may keep on disconnecting. The connecting procedure relies on a series of different Colour flashing LED’s to show its progress. The one problem I have with this is, the LED is not inline with the view hole. As you can see from the pictures it’s wayout. Set the Pit up for indirect cooking with two Charcoal Baskets. Simple Spatchcock Chicken. Plugged the Controller in, I am using a Power Bank rated at 300000mAh. Controller connected first time with the Wi-fi. Tapped on Pit and set temperature to 140’C Tapped first Food Probe, selected Chicken, but there is no setting for whole Chicken. I chose Thighs at 77’C App Shows set temperature at 140’C and 100% fan speed. This is the graph that you get with the App. If you hold your device in Portrait you get the above screen, hold it in Landscape and you get the graph. Spatchcock Chicken with a simple Tenerife Rub, Mojo Picon Conclusion. Pros Works On Wi-fi so you get a better range. Once it’s set up on the Wi-fi it is easy to use on your device. Nice graphics on screen. Tap any point on the graph and it will show you exactly what’s happening with fan speed etc. On start up, the unit was set to 140’C, it showed ramp temperature of 136’C, as the Pit temperature approached ramp temperature the fan slowed. The Pit temperature never went over the set point. The Controller learns the characteristic of the Pit. Once it has ramped, it will move the ramp point closer to the Set Point. Senses when the lid is open (See Cons). Cons Build quality of the Controller is rather cheap. LED’s do not line up with the view hole. Some difficulty connecting to Wi-fi. Lack of Bayonet fitting on Adaptor. Lid Open sensor. This is a good feature, but once the lid is closed the fan remains Idle for 10 minuets, which allows the Pit temperature to drop.

Hi Steve, to make sure a member replies, simply @ then name, @Wade

Ingredients 1 Cooked Beef Short Rib (This can be done with Brisket) 1 Egg 4 Tbs Bread Crumbs 12 Rasher Of Streaky Bacon 1/2 Onion 1/2 Cup of Favorite BBQ Sauce Salt & Pepper to taste. Directions Take the Beef Short Rib and remove the meat from the bone Finely chop the meat Finely chop the Onion and add to the meat, along with Egg and Bread Crumbs and mix together. Line a Ice mould tray with the Streaky Bacon, over lap the Bacon and push it down into the mould. Fill the mounds with the Beef mixture Then fold the Bacon over to seal the Beef mixture in. Set the BBQ up for indirect cooking to run between 150’C -200’C with your favorite wood. Tip the Poppers out onto the BBQ rack, place a tray underneath to catch the dripping fat. Cook for 20-30 minuets, until Bacon has started to crisp. Cover with your favorite BBQ sauce and continue to cook for another 5 minuets. Finished Poppers Cut into single Poppers Stick a Cocktail Stick in each Popper. Back to The Smoking Monkey Cook Book

Will come over nd see you in the next couple of weeks now you have got rid of the dreaded FLU!!!

Thanks @Wade for clarifying these points.

As it will be cured, it can be left in the fridge. Just depends how long it will be stored? With the new arrival you will be busy. @Wade has guide lines for storing Bacon in two forms, sliced and left whole joint. I can’t remember of the top of my head, but it’s one something like 2 weeks sliced, 6 weeks Whole joint. Just wondering if the same guide line apply to Corned Beef? @Wade?

Which Landy is that, got two now, and the second one is going for pimp over load.

Get yourself booked in, or will you be visiting for the day?

Slow, very slow. Just put the one that’s closed to complete up,for sale.

Yes, and you have got a few big bags of Oak Dust hanging around @Gourmet Meat Centre,

Darren, do not forget the Smokers Weekend in July @ Billing Aquadrome. Toby would love the weekend! Smokers Weekend

Welcome Darren & Sarah. If you need any advice on the Smoking, just shout up, as we have plenty of people ready to help.

Extra pound of fries ?