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Barbecue Grill Advice - Could Be On Topic
On 6/24/2013 10:27 AM, wrote:
On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Since this is how virtually every electric range works, it might not be mine. So, what did you do? Take a element and dial switch from an old stove? Can you elaborate, I would like to try electric smoking.. |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 08:30:00 -0400, "Eisboch" wrote:
"John H" wrote in message .. . On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. The sputter system? Yep. We built many of them over the years for various commercial, military and R&D purposes. Applications included the production of CDs, heart/artery stents, automotive components, and sputtered thin film gauges on jet engine turbine blades. The automatic rain detectors used in the windshields of GM cars were developed in one of our sputter systems. Memories. So it won't serve to modulate my smoker temperature. Crap. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 10:33:39 -0400, JustWaitAFrekinMinute wrote:
On 6/24/2013 10:27 AM, wrote: On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Since this is how virtually every electric range works, it might not be mine. So, what did you do? Take a element and dial switch from an old stove? Can you elaborate, I would like to try electric smoking.. The next time my element goes out, I'm buying one of these: http://www.walmart.com/ip/Aroma-Sing...HP-303/5871070 Cheaper than a new element, and I can put my pan of chips or chunks right on top. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
"John H" wrote in message ... On Mon, 24 Jun 2013 08:30:00 -0400, "Eisboch" wrote: "John H" wrote in message .. . On Mon, 24 Jun 2013 07:34:48 -0400, Wayne.B wrote: On Mon, 24 Jun 2013 01:08:25 -0400, wrote: This is just a pulse width controller from a stove burner that pulses the power. === I think I'm hearing the electrical noise from that up here on my SSB radio. :-) Actually, if you know the secret, it's pretty simple: http://arduino.cc/en/Tutorial/SecretsOfArduinoPWM Eisboch's probably got a couple of these out back in the shed. Just hook it up to the old Brinkman and away you go: http://tinyurl.com/mxcp93p John (Gun Nut) H. ------------------------------------------------- Being the nerd I am, I have to comment: Pulse width modulation is how the "Super Audio" CD's were made and are vastly superior to conventional CD's in terms of fidelity, dynamic range and sound reproduction. Don't hear about them much anymore due to the general interest in quantity over quality in music reproduction and storage. I still have a super cd player hooked up to a fairly decent sound system. "Sultans of Swing" by Dire Straits never sounded so good. It really shines if you get in the mood for a little "hi brow" classical music as well. The sputter system? Yep. We built many of them over the years for various commercial, military and R&D purposes. Applications included the production of CDs, heart/artery stents, automotive components, and sputtered thin film gauges on jet engine turbine blades. The automatic rain detectors used in the windshields of GM cars were developed in one of our sputter systems. Memories. So it won't serve to modulate my smoker temperature. Crap. John (Gun Nut) H. ----------------------------------- Well not a Super CD player, that's for sure. But an industrial type SCR type controller would work. It would have to be rated for about 2500 watts or more for a typical electric stove top element. Light dimmers are typically 600 watts and are too small. There are two basic types, "phase angle firing" and "zero crossing". One is electrically quieter than the other but I don't remember which one. |
Barbecue Grill Advice - Could Be On Topic
"F.O.A.D." wrote in message
... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. |
Barbecue Grill Advice - Could Be On Topic
On 6/24/13 12:52 PM, wrote:
On Mon, 24 Jun 2013 11:20:26 -0400, John H wrote: The next time my element goes out, I'm buying one of these: http://www.walmart.com/ip/Aroma-Sing...HP-303/5871070 Cheaper than a new element, and I can put my pan of chips or chunks right on top. That is what Alton Brown suggests, using a big terra cotta flower pot for the smoker. They did a "good eats" show on it. It may be on the food channel web site. The only reason I have the Brinkman was because it was free. Weber has several "smoker" accessories for its gas grills, including this one: http://store.weber.com/accessories/category/cook/1435 But I don't have a clue as to what it does for what might be cooking. |
Barbecue Grill Advice - Could Be On Topic
On 6/24/13 12:57 PM, Califbill wrote:
"F.O.A.D." wrote in message ... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. I agree 110%. There are many things in the environment that cause us all sorts of illnesses. |
Barbecue Grill Advice - Could Be On Topic
On Mon, 24 Jun 2013 13:01:11 -0400, "F.O.A.D." wrote:
On 6/24/13 12:52 PM, wrote: On Mon, 24 Jun 2013 11:20:26 -0400, John H wrote: The next time my element goes out, I'm buying one of these: http://www.walmart.com/ip/Aroma-Sing...HP-303/5871070 Cheaper than a new element, and I can put my pan of chips or chunks right on top. That is what Alton Brown suggests, using a big terra cotta flower pot for the smoker. They did a "good eats" show on it. It may be on the food channel web site. The only reason I have the Brinkman was because it was free. Weber has several "smoker" accessories for its gas grills, including this one: http://store.weber.com/accessories/category/cook/1435 But I don't have a clue as to what it does for what might be cooking. Wood chips are inserted and the box is placed next to the flame. The chips smolder from the heat. John (Gun Nut) H. -- Hope you're having a great day! |
Barbecue Grill Advice - Could Be On Topic
In article ,
says... "F.O.A.D." wrote in message ... On 6/22/13 8:06 PM, Califbill wrote: "Earl" wrote in message ... wrote: On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill" wrote: We bbq mostly chicken, pork and fish. If you have a wood burning grill, then you will get more flavor. Gas, you might as well use the broiler. We have an electric skillet with a broiler lid, so not even a lot of mess to clean up. That is why I throw hickory chips in there. I have a spare "floater" from my spa that I drop in a bucket of water with a handful of chips and let them soak an hour or so and they smoke up real good. For chicken or ribs I sometimes use charcoal. Put the charcoal in, fire up the gas and when the charcoal is good and hot, turn off the gas. Just be sure to use pure charcoal, not that chemical laced "match light" stuff. I use my smoker about once a month. There is no need to soak the smoking wood. It's actually better to get as much early smoke as possible. When the meat is "sealed" from the heat it can't absorb much more smoke. I learned this many years ago but started with the same theory as you - to provide constant smoke by soaking the wood. ------- Not soaking the chips get flames and little smoke in my experience. I remember reading some connection between smokers and carcinogens, so I googled it...lots of hits. Here's one: The carcinogen (cancer-causing agent) is mainly benzo[a]pyrene (structure is shown), though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it contains those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a toasted marshmallow). HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion. Just how dangerous are these chemicals? The truth is, it's very hard to quantify the risk. There is no established 'this amount will cause cancer' limit because the genetic damage that leads to cancer is complex and affected by many other factors. For example, if you drink alcohol with your char, you further increase your risk, since alcohol, though it doesn't cause cancer, acts as a promoter. This means it increases the likelihood a carcinogen will be able to induce cancer. Similarly, other foods may lessen your risk. What is known is PAH's and HCA's definitively cause cancer in humans, but they are also a part of everyday life, so your body has mechanisms for detoxifying them. What you want to do is try to limit your exposure. I guess that means you should take the time to toast the perfect marshmallow rather than go for the quick sugary fireball, but that's just so hard... http://chemistry.about.com/b/2013/05...arcinogens.htm Eat up, boys, and pass around those beers! ================== Yup, so is most of the other stuff around us carcinogenic. Or just really bad for you. I have a theory that a lot of the autism is environmental. Like all the plastic in cars, etc. When you see the amount of plasticizer on the inside of the windshield after a week from the last wash, think how much stuff entered your body. It's not the wood. |
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