2024 Author: Beatrice Philips | [email protected]. Last modified: 2023-12-16 05:33
Smoked dishes have a special, unique taste, pleasant aroma and golden color, and due to the processing of smoke, their shelf life is increased. Smoking is a complex and laborious process that requires time, care and proper adherence to the temperature regime. The temperature in the smokehouse directly affects the quality of cooked meat or fish, therefore, regardless of which method is used - hot or cold processing, a thermometer must be installed.
Peculiarities
This device is an important part of the smoking apparatus, it is designed to determine the temperature both in the chamber itself and inside the processed products. In most cases, it is made of stainless steel, since it is the most optimal option or from an alloy of metals.
The device consists of a sensor with a dial and a pointer arrow or an electronic display, a probe (determines the temperature inside the meat, is inserted into the product) and a cable of high thermal stability, which makes it long service life. Also, instead of numbers, animals can be depicted, for example, if beef is being cooked, then the arrow on the sensor is set opposite the picture of a cow. The most acceptable and convenient length of the probe is from 6 to 15 cm. The scale of measurements is different and can vary from 0 ° C to 350 ° C. Electronic models have a built-in sound signaling function that notifies of the end of the smoking process.
The most common measuring tool preferred by experienced smokers is a thermometer with a round gauge, dial and rotating hand.
There are two main types of thermometers:
- mechanical;
- electronic (digital).
Mechanical thermometers are divided into the following subtypes:
- with mechanical or automatic sensor;
- with electronic display or conventional scale;
- with standard dials or animals.
Varieties
Let's consider the main types of devices.
For cold and hot smoking
- made of stainless steel and glass;
- indication range - 0 ° С-150 ° С;
- probe length and diameter - 50 mm and 6 mm, respectively;
- scale diameter - 57 mm;
- weight - 60 grams.
For barbecue and grill
- material - stainless steel and glass;
- indication range - 0 ° С-400 ° С;
- probe length and diameter - 70 mm and 6 mm, respectively;
- scale diameter - 55 mm;
- weight - 80 grams.
For hot smoking
- material - stainless steel;
- indication range - 50 ° С-350 ° С;
- total length - 56 mm;
- scale diameter - 50 mm;
- weight - 40 grams.
The kit includes a wing nut.
With built-in pin indicator
- material - stainless steel;
- indication range - 0 ° С-300 ° С;
- total length - 42 mm;
- scale diameter - 36 mm;
- weight - 30 grams;
- color - silver.
Electronic (digital) thermometers are also available in several varieties.
With probe
- material - stainless steel and high-strength plastic;
- indication range - from -50 ° С to + 300 ° С (from -55 ° F to + 570 ° F);
- weight - 45 grams;
- probe length - 14.5 cm;
- liquid crystal display;
- measurement error - 1 ° С;
- the ability to switch ° C / ° F;
- one 1.5 V battery is required for power supply;
- memory and battery saving functions, wide range of applications.
With remote sensor
- material - plastic and metal;
- indication range - 0 ° С-250 ° С;
- probe cord length - 100 cm;
- probe length - 10 cm;
- weight - 105 grams;
- maximum timer time - 99 minutes;
- one 1.5 V battery is required for power supply. When the set temperature is reached, an audible signal is emitted.
With timer
- indication range - 0 ° С-300 ° С;
- the length of the probe and the probe cord - 10 cm and 100 cm, respectively;
- temperature display resolution - 0.1 ° С and 0.2 ° F;
- measurement error - 1 ° С (up to 100 ° С) and 1.5 ° С (up to 300 ° С);
- weight - 130 grams;
- maximum timer time - 23 hours, 59 minutes;
- the ability to switch ° C / ° F;
- one 1.5 V battery is required for power supply. When the set temperature is reached, an audible signal is emitted.
Installation methods
Usually a thermometer is located on the lid of the smokehouse, in this case it will show the temperature inside the unit. If the probe is connected with one end to the thermometer, and the other is inserted into the meat, the sensor will record its readings, thereby determining the readiness of the product. This is very convenient, as it prevents overdrying or, conversely, insufficient degree of smoked food.
The sensor should be installed so that it does not come into contact with the chamber wall otherwise incorrect data will be displayed. Installing a thermometer is straightforward. In the place where it is supposed to be located, a hole is drilled, the device is inserted there and fixed with a nut (it is included in the kit) from the inside. When the smokehouse is not in use, it is best to remove the thermostat and store it separately.
The choice of the most suitable thermometer is rather individual and subjective; it can be determined in favor of a mechanical or digital model.
To make this procedure easy and simple, you should follow the general rules
- It is necessary for yourself to choose the field of application of the device. For people who use the smokehouse on a large scale (cold and hot smoking, barbecue, roaster, grill), two thermometers with a large coverage of the smokehouse and to determine the temperature inside the product are better suited at once.
- It is necessary to determine which type of thermometer is most convenient and preferable. It can be a standard sensor with a dial, animals instead of numbers, or a digital device with the ability to set a timer.
- A thermal sensor should be purchased, taking into account the peculiarities of the device of the smoking apparatus. They can be of their own (home) production, industrial production, with a water seal, designed for a specific smoking method.
Choosing a thermometer for an electric smokehouse with a house and installing it with your own hands is a snap if you follow our recommendations. The thermostat, first of all, must be of high quality.
A thermometer is currently used not only in the smoking process, but also when cooking various dishes on the grill, in a brazier, etc. Its use greatly facilitates the processing of the product, since it frees from the need to determine the degree of readiness by smoke from the chimney or by feeling the walls of the apparatus.
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