Hey All,
It's been a good week. My new Auber PID came in, and a friend of mine that dislikes eating fish just came back from a salmon fishing trip in Pulaski, NY and dumped about 17 lbs. of fresh salmon fillets on me. I hate it when that happens ;D ;D ;D
I'm doing the trial run on the PID right now. Appears to be going well, my et-73 is reading about 3 degrees higher than the PID display, but that beats the heck out of the 30 - 40 degree swings that I was getting when I first got my BDS6.
Questions for the guru's of smoking:
1) I am going to use Kummok's recipe, and have noticed that he didn't indicate the duration of smoke applied. I am capable of programming the PID to go from temp to temp, and for the specified amount of time, but how long should I put the smoke to the little critters?
2) I have apple, mesquite, hickory, pecan, and special blend available at the moment. Any suggestions on which wood to use, or combination thereof? (WestTexasSmoker, you don't get to answer this question ;) as you are obviously tainted)
3) Which adult beverage goes best while smoking salmon? I have my elderly parents coming to town this weekend, and I think that I may be able to convince them that I have to tend to the smoker at all times. Having the correct beverage may be of an extreme benefit for later in the evening. It's not that I don't love the folks, but I've already heard all of the stories from the past, and would prefer to have my fiancee entertain Mom and Dad while I (George Bush saying...) "SMOKERIZE"
Thanks for any input,
Jeff
Hello Jeff, where did you get your Auber PID from? I would like to get one myself.
Hey Pullin'
Got mine right from Auber Instruments.
www.auberins.com (http://www.auberins.com)
Found them on E-bay, but going directly from the manufacturer actually proved to be cheaper. I'm still running my initial test, and so far it is performing flawlessly. It's jumped from one temp to the next as programmed, and it wasn't difficult to program. Looking forward to those salmon.
Jeff
I personally have not smoked fish yet, but from what I have read on this forum, you should probably go 1.5 to 2 hours.
I think Alder is what many of the experienced fish smokers use. Of the choices that you have on hand, I would say apple.
For question 3 - this is a no brainer - your favorite. ;D
Enjoy.
Wildcat,
Thanks for the input. Was leaning towards the apple unless I was tempted to go astray. In regards to your suggestion for question # 3..., apparently you missed some of my earlier posts. I'm in Northern NY, and therefore am affectionatley considered a "Frozen Brain." That being said, a "no-brainer" doesn't do me much good. ??? ???
Your suggestions are still welcome ;D
Jeff
Thanks Jeff, Just ordered mine, does it come with all of the cables needed?
Pullin'
If you've got a digital you'll need a standard computer power cable. I grabbed one from an old PC monitor that I had kicking around. I'm sure that you can find them at Staples or Radio Shack if you don't have one. (Check with your techno-geek friends, I'm sure that someone will have one.)
If you've got an Original, I don't think that the computer power cable is necessary.
I finished my test run, and the PID performed exactly as it was supposed to. Kept the temp within 3 degrees through all of my temperature changes, and the temp raised (or lowered) within minutes of when it was supposed to. Kudos to the folks at Auber :)
Good luck with yours, and keep us posted with your results.
Jeff
Thanks Jeff, I do have a 4 rack digital I called the people at Auber and they are going to throw the cable in with no charge. Awesome people, very good customer service. I am looking forward to hooking it up and trying it out. Thanks for all of the info. I hope your salmon turns out. I would go with an amber ale to enjoy while you are enjoying the sweet smell of the Bradley in action. Keep us posted on your results.
Pullin'
You reading my mind? I was considering a Saranac Amber Ale as the beverage of choice.
I'm glad to hear that you had a positive experience with the folks at Auber. I hope that I don't need to test their customer service, but it's always nice to know that they are there if you need them. Will definitely post the results of the salmon. Thanks Kummok!
Jeff
Hey Jeff,
Congrats on the PID, I want one of those. I'm with Wildcat, without alder and based on what you have on hand I would go with apple. I keep alder in stock just for salmon. WC also has you on track for the smoke time. I would go with 2 hours.
Haven't forgot you about the gumbo recipe either. Last night, pulled out my recipe for tasso in the BDS. Perfect seasoning meat for gumbo, jambalaya, pot of beans, etc. Took two recipes for tasso posted by StickBowCrafter and NePaSmoker and combined them to my own liking. Might post it and give the ultimate credit to the two who inspired me.
KyNola
Amount of smoke time is personal preference but I smoke the entire 3.5 hours, with alder...again personal preference wood of choice for most salmon smokers up here...then again, there's always mesquite, eh WTS?!?!? ;) ;) Also personal pref, but I like porter or stout with smoked feeder King and merlot with smoked Reds OR Kokanee with anything!!
josbocc;
I didn't know you where from the part of New York that has three seasons; July, August and Winter. :)
Apple is also a good choice for salmon.
No offense meant on the "no brainer" comment josbocc. Just trying to be cute. I no longer keep up with what is the proper adult beverage with the different foods nor do I consume in that fashion anymore. When I did it was not as enjoyable for me. I just simply have what I want and enjoy it. ;)
Wildcat,
No offense taken!!! I can be just as much of a smart@$$ as the next. In my book, frozen-brain, and nobrainer are somewhat synonymous. If I'm dumb enough to live up here in "Little Siberia" then I deserve all of the shots that you guys can give me ;)
Yes we do have four seasons up here. We've got summer, close to winter, winter, and the end of winter. I am looking forward to snowmobiling season, and hope to have some smoked salmon left in the freezer once we get there, but I'm not counting on it.
Ky, I will be looking forward to that Gumbo recipe. Think that will go well with "close to winter" season. The PID works great, and I hope to post photos of my first salmon smoke after the weekend.
Thanks Kummok for the input. I stopped at Gander Mtn this evening and picked up some alder pucks. Can't wait to brine tomorrow, then smoke on Sat.
You guys are great! Thanks for all of the replies, and I will keep you posted.
Jeff
All Hail Kummok, the salmon King,
Once again, stupid forgot the digital camera at home, so there are no photos of my endeavour. Nonetheless, the PID performed exactly as it was supposed to, the brine was outstanding, and the end result was pure ecstacy.
I've got about 13 packages of smoked salmon in the freezer, and it tastes phenomenal. Thanks so much to Kummok for sharing his recipe, and to all of you that convinced me to buy the PID. It is well worth the money. After brining, I set the PID, and basically just walked away from it until it started beeping about 8 hours later. At times the smoke generator on my DBS6 was almost 40 degrees off in comparison to what the PID was set for, and what my et-73 was reading. The folks at Bradley should really look into this issue.
Thanks again everyone for you help,
Jeff
Quote from: josbocc on September 21, 2008, 07:12:51 AM
All Hail Kummok, the salmon King,
Once again, stupid forgot the digital camera at home, so there are no photos of my endeavour.
At times the smoke generator on my DBS6 was almost 40 degrees off in comparison to what the PID was set for, and what my et-73 was reading. The folks at Bradley should really look into this issue.
I guess we will have to forgive you for not snapping the pics josbocc.
Where was the PID thermocouple located in relation to the one on the back side of the bradley?
I did a couple of pork loins (canadian bacon style) the other night and had 3 temperature sensors going.
Setup: 1 rack, with high temp screens, 2 pork loins, rack in middle of 6 rack.
The ET 73 was clipped below the rack on the left.
The polder dual probe was in the loin on the right, which would put it above the rack.
The Bradley was the 3rd.
THe ET 73 and the polder were about 30 degrees or more different in the beginning. The Bradley was reading about 15 to 20 degrees different than than the ET 73.
I think probe location in reference to the heat source and all the heat sinks (food, racks, etc.) have a major effect on what you read for a temperature. I normaly have the ET 73 probe on top of the rack instead of below. Since I was using the high temp screens, I had to clip it on the bottom.
Here are some of my theories for temperature differences:
Accurracy of temp probe. - I think this is the least of all the factors considering how close most of them read around the temperature used for smoking.
Speed of the temp device to react to changes in temp. Huge difference between the ET 73 and the Polder, with the Polder being slower. Don't know fast the Bradley is.
Location of the probe since the temperature varies greatly from bottom to top, back to front.
Location of food
Quantity of food
Circulation of heat (no fan, obsticales of the food and racks)
Openings on the V-tray.
All of those and the reaction time of the heating element combined with the Bradley electronics contribute to some variations.
For those tight on budget and new to the Bradley (or other smokers as they all can suffer from the same effects), even with all that seemingly bad temp control, you can put out better than competition products. If you couldn't, you would see the rules change and they would allow the Bradley into the competitions. Now there is an advertising niche for Bradley - Such great results, the Bradley Smoker is unfair to the competitors and is banned from competition.
The PIDs and other devices are great to have but by no means a requirement to produce a great product.
Now for the inventors: Made a PID with four to eight temerature sensors. Have the temperature sensors located in various locations inside the box. Have the PID take the reading of all sensors, then average them out to produce the best possible temperature. Adding a recirc fan controlled by the PID to even out the readings of all sensors would also be a great add on.
Gizmo;
Nice write up. I would just like to mention moisture evaporation from the food. Nearer the surface of the meat evaporation can cool the temperature as 30°F lower in the early stages of smoking/cooking.
Quote from: Habanero Smoker on September 22, 2008, 02:19:11 AM
Gizmo;
Nice write up. I would just like to mention moisture evaporation from the food. Nearer the surface of the meat evaporation can cool the temperature as 30°F lower in the early stages of smoking/cooking.
I learned this lesson not long ago myself. I agree with Habs - nice write up Giz.
Now if you just had one of those thermal imaging cameras setup INSIDE the Bradley.. That would be cool! or should I say hot?
Got to agree with the other guys..., Gizmo has done his homework, and knows his electronic gadget stuff. I have begun to wonder when we begin to take the art out of smoking, and make it a science experiment, but as long as the food comes out tasting great, who am I to question the method.
I had the thermocouple for both the PID and the et-73 just above the top rack. No salmon on that rack, but did have the middle 4 racks full. I understand the concept of "heat rising" so I will discount some of the difference in temps between those two units and the DBS6, but my Bradley was almost consistently off by at least 25 degrees, and more often, the 40 degree mark for the entire 8 hours. I just find it hard to believe that there can be that much of a difference.
Love the idea of a small circulating fan to help equalize temps inside. This would seem to help tremendously, and is the reason that I have a LEM dehydrator (with rear mounted fan and heating element) as opposed to the "Ronco special" with it's fan and heater in the base of the unit. Drying is much more consistent with my new unit, and I would have to think that circulating the air inside a Bradley would help keep a more consistent temp, but at the same time I would be concerned about how it would effect the application of the smoke itself.
Anyways, the salmon turned out great, and therefore I'm gonna trust my PID and et-73 until something goes wrong. Thanks for all of the feedback everyone.
Jeff
Hey Jeff, I recieved my PID and I am going to be doing some salmon this weekend. I still have to do a dry run with the PID to see how it works. Does the PID compensate for the preheat time or does the timer start when you turn it on?
Pullin,
Sorry it took me so long to get back to you. I'm fairly certain that you've probably figured this out already, and have enjoyed some freshly smoked salmon as well.
Anyway..., the PID does not accomodate for pre-heating. Did that myself by adding an additional half hour to the first stage cooking time/temp, and then put my salmon in at the proper time.
Hope this still helps.
Jeff
Thanks Jeff, yes I figured it out. I think I may have cooked it too long on the last setting (175 degrees) It had great flavor, but was a little dry. I did 1.5 hours @120 2.5 hrs @ 140 and 1 hr @ 175. Is this how you did yours? I smoked 5lbs,
Joe
Pullin,
I went exactly by Kummok's recipe. I did about 12 lbs. so I think that perhaps the volume that I had helped keep it a litte more moist. I actually think that I could've gone a little bit longer, but I didn't want to push the issue.
Jeff