Rules for choosing a thermometer for the smokehouse

Smoked dishes have a special, unique taste, pleasant aroma and golden color, and, due to the processing of smoke, increases their shelf life. Smoking is a difficult and time-consuming process that requires time, care and proper observance of the temperature regime. The temperature in the smokehouse directly affects the quality of the meat or fish being cooked, therefore, no matter what method is used - hot or cold processing, the installation of a thermometer is necessary.

This device is an important part of the smoke apparatus, it is designed to determine the temperature both in the chamber itself and inside the processed products.In most cases, made of stainless steel, as it is the best option either from an alloy of metals.

The device consists of a sensor with a dial and a pointer, or an electronic display, probe (determines the temperature inside the meat, is inserted into the product) and the cable is of high thermal stability, which makes its service life long. Also, instead of numbers, animals can be depicted, for example, if beef is being cooked, then the arrow on the sensor is placed opposite the picture of the 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. In electronic models built-in function of the sound signal, which notifies the end of the process of smoking.

There are two main types of thermometers:

• mechanical;
• electronic (digital).

Mechanical thermometers are divided into the following subspecies:

• with mechanical or automatic sensor;
• with electronic display or conventional scale;
• with a standard dial or an image of animals.

Consider the main types of devices.

• made of stainless steel and glass;
• range of indications - 0 ° С-150 ° С;
• probe length and diameter — 50 mm and 6 mm, respectively;
• scale diameter - 57 mm;
• weight - 60 grams.

• material - stainless steel and glass;
• range of indications - 0 ° С-400 ° С;
• probe length and diameter - 70 mm and 6 mm, respectively;
• scale diameter - 55 mm;
• weight - 80 grams.

• material - stainless steel;
• range of indications - 50 ° С-350 ° С;
• total length - 56 mm;
• scale diameter - 50 mm;
• weight - 40 grams.

Includes nut "lamb".

• material - stainless steel;
• range of indications - 0 ° C-300 ° C;
• total length - 42 mm;
• scale diameter - 36 mm;
• weight - 30 grams;
• color - silver.

Electronic (digital) thermometers are also available in several varieties.

• material - stainless steel and high-strength plastic;
• range of indications - from -50 ° C to + 300 ° C (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 1.5V battery is required for power supply;
• functions of storing and saving battery power, a wide range of applications.

• material - plastic and metal;
• range of indications - 0 ° C-250 ° C;
• probe cord length - 100 cm;
• probe length - 10 cm;
• weight - 105 grams;
• maximum timer time - 99 minutes;
• one 1.5V battery is required for power supply. When the set temperature is reached, a sound signal is emitted.

• range of indications - 0 ° C-300 ° C;
• probe and probe cord length - 10 cm and 100 cm, respectively;
• resolution of the temperature display - 0.1 ° C 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 1.5V battery is required for power supply. When the set temperature is reached, a sound signal is emitted.

Usually, the thermometer is placed on the lid of the smokehouse, in which case it will show the temperature inside the unit. If the probe is attached to the thermometer at one end and inserted into the meat with the other, the sensor will record its parameters, thereby determining the readiness of the product.It is very convenient, as it prevents overdrying or, on the contrary, an insufficient degree of smoked food.

The sensor should be installed in such a way that it does not come into contact with the chamber wall.otherwise incorrect data will be displayed. Installing a thermometer is easy. In the place where it is supposed to be located, a hole is drilled, the device is inserted into it and fixed with a nut (it is included in the kit) from the inside. In the period when the smokehouse is not used, the thermostat is better to remove and store separately.

The choice of the most suitable thermometer is quite 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 to choose the scope 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 measurement range of the smokehouse are more suitable for determining the temperature inside the product.
• It is necessary to determine which type of thermometer is most convenient and preferable.It can be a standard sensor with a dial, an image of animals instead of numbers, or a digital device with the ability to set a timer.
• It is necessary to acquire a thermal sensor, taking into account the specifics of the device of the smoke apparatus. They can be of their own (home) production, industrial production, with a water seal, designed for a specific method of smoking.

Choose a thermometer for an electric smokehouse house and install it yourself is not difficult if you follow our recommendations. The thermostat, above all, must be of high quality.

A review of the thermometer for the smokehouse and the installation process awaits you in the next video.