It is possible to determine the temperature in the smokehouse chamber without the use of special devices only approximately, by heating the walls or by the smoke coming out of the chimney. With the ability to monitor the temperature using a built-in or loose stick thermometer, you can get smoked delicacies cooked in accordance with the rules.

Benefits of using

Smoked products are affected not only by smoke, but also by temperature; the duration and type of smoking depend on it.

Many recipes involve cooking smoked meats in several stages, each of which uses a different thermal regime. Without the use of a stationary thermometer, it is not possible to fully control the complex smoking process.

The fish is often first dried at temperatures up to 40 ° C, and then smoked, increasing the heat. When choosing the right thermal regime, the fish will not turn out boiled, it will acquire the desired color, and its skin will not peel off in parts. Fat also begins to be cooked at a lower temperature, and then it is increased, but not brought to 100 ° C degrees, so that the pieces do not burn and smoke.

Start thermal process processing of meat or fish in a smokehouse not equipped with a thermometer can only be determined by the appearance or color of the smoke. But only if you can monitor the temperature with a thermometer, you can get perfectly cooked, and not overcooked or underbaked, delicacies.

The duration of cooking meat is 1-2 hours. When the meat inside reaches a certain temperature simultaneously with the appearance of a golden color on the surface of the piece, it is considered ready. With the help of a probe thermometer, the heating inside meat products is easily determined, which allows you to cook them perfectly, with a well-smoked middle and not overdried edge.

Design features of the device

Smokehouse thermometers are made of stainless steel or composite materials, high-strength plastic and glass.

The dial of the devices has a different temperature range from 0°C to 350°C degrees. The temperature scale can be marked on a white or black background with degrees Celsius and Fahrenheit.

Some types of thermometers are marked, among other things, with sectors indicated by color or an image of animals, indicating the optimal temperature for cooking various types of meat or fish. On mechanical thermometers, the temperature is shown by a built-in arrow, and on electronic ones, a digital display.

Devices for measuring temperature have a probe with a blunt or sharp end 5 to 15 cm long. On electronic thermometers, the sensor can be placed on a flexible heat-resistant cable.

Varieties

Smokehouse thermometers are stationary, which are built into the design of the smokehouse and show the temperature in the chamber, manual or food, which measure the temperature directly inside the product.

Mechanical

Mechanical thermometers have a round dial with a built-in pointer and various temperature ranges. For hot smoking, a thermometer scale marked up to 150 ° C degrees is sufficient.

Mechanical hand thermometers have a waterproof case and heat-resistant glass. Such devices can be left inside the product or inside the smoker. The probe on the instrument is located on the side or behind the dial case. Built-in mechanical thermometers of some models have the ability to calibrate the data.

Types of mechanical thermometers:

• Mortise or fixed. Thermometers that are mounted in the lids or side walls of smoking devices. Such devices measure the level of heat inside the unit. Using this type of thermometer, it should be borne in mind that the temperature at the top of the smokehouse is lower than at the bottom and at the level of the product layout. The advantage of a stationary device is the ability to determine the temperature inside the smoking device without removing the lid and disturbing the thermal cooking process. It is especially convenient to use mechanical thermometers in smokehouses with a water seal.
• Manual. These meters usually have a long sensing probe attached to a sealed housing. The sharp probe of the device is stuck into meat products or fish. Such devices, depending on the materials from which they are made, can be left in the product during smoking or used only for short-term measurement of food readiness.

Electronic

Electronic thermometers show measurement data on a digital display. They are not built into the smokehouse, but are used to pierce smoked meat and measure its readiness. Unlike mechanical ones, they have a faster response. Electronic devices are available with the ability to program the required temperature, after reaching which an audible signal sounds.

Types of electronic thermometers:

• with probe;
• with a sensor or probe on a flexible heat-resistant cable;
• with sound signal;
• with remote data transmission.

The best solution when choosing thermometers for a smokehouse would be to purchase two devices at once: for measuring the temperature in the smokehouse and directly inside the meat or fish.

Automation

Smokehouses with electric heating or equipped with a smoke generator can be additionally equipped with a temperature sensor and thermostat. Together with a smokehouse thermometer, it is convenient to use automation for cold smoking, when a long time is required to process products while maintaining a certain temperature.

The temperature sensor is installed inside the smoking structure and is connected to the thermostat, which turns the electric heater on and off and maintains the required heating power. An automatic device allows you to carry out the smoking process without personal participation. An exception for the use of a temperature sensor and a thermostat are wood-burning smokehouses.

Mounting

It is not difficult to modify the smokehouse on your own by equipping it with a thermometer. For installation, they mainly use one of the simple and popular options for temperature sensors - a mechanical device with a round dial and a probe length of 5-6 cm. Such a thermometer crashes into covers of various configurations: flat, house or domed.

You can install the thermometer in any convenient place on the lid or on the side of the smokehouse. The hole for installing the thermometer is drilled with a drill along the diameter of its thread.

An insulating material is laid between the lid of the smoker, which heats up during the cooking process, and the body of the thermometer, you can use a regular bottle cap. So the thermometer will not overheat from the lid and will show accurate data. On the reverse side of the cover, the meter is fixed with a nut, which is usually supplied in the kit.

During storage of the smokehouse, so that the thermometer is not damaged, it is recommended to remove it.

An experienced smoker can boast of determining the readiness of the product by eye, but the installed smoker thermometer will help calculate the optimal cooking temperature, including during bad weather conditions, when sensations and the actual temperature inside the smoker may differ.

Smoking is a complex process during which it is important observe temperature regime . For this, devices such as thermometers and thermostats are used.

The thermometer shows the temperature as in the apparatus, and inside prepared product. The thermostat, in turn, is a more complex device that controls and regulates the temperature inside the chamber.

Smokehouse thermometers: mechanical and electronic

Most often, a thermometer is used for a smokehouse, consisting of sensor showing temperature, probe, which is inserted into the product, and heat resistant cable linking the two devices.

Kinds thermometers:

• Some instruments on the scale do not contain degrees, but image of several types of meat and fish, which allows you to control the smoking of a particular product.
• FROM manual And automatic sensors. The former have to be periodically inserted into the product and determine its temperature, the latter show it constantly.
• To control the temperature of the meat mechanical And electronic appliances.
• The display happens electronic or with normal scale.
• standalone pin devices are used to control the temperature inside the chamber and are usually built into its lid.
• Stand-alone equipment that is equipped sound sensor, indicates the end of the cooking process.

Important! Temperature limit at different types thermometers are different. For example, for manual 90 degrees, for those built into the smokehouse - 250-350 degrees.

Temperature sensor installation

Usually a self-contained thermometer is inserted in the lid, but you can do it in any other convenient place designs.

The installation process is simple and consists of the following steps:

1. Selecting a thermometer - typically the length of the probe is up to 15 cm.
2. During installation, one condition is observed - the temperature sensor must not come into direct contact with metal parts, for its isolation, special insulators are used (they can be made from improvised materials).
3. In the lid or in another selected place with a drill, make hole of required diameter.
4. Insert the device and fix it well, usually in the kit there is a lamb with a thread, which allows you to quickly install and remove the device.

Thermostats for hot or cold smoking

The thermostat allows simplify the process smoking. Such a device is installed in a smokehouse with smoke generator or electric heating. A sensor connected to the control unit is fixed inside the chamber. This equipment allows you to adjust the heating power and the position of the chamber damper in the smoke generator, so the temperature inside the smokehouse is maintained in a predetermined mode. automatically, without human intervention.

Almost any thermostat is used for the smokehouse, for example, from an incubator or from a gas boiler. The main thing is to organize its feedback with the heating or smoke supply mechanism.

Kinds devices:

• Mechanical— differs in simplicity of a design, has long service life and low cost. Since it does not have a complex control system, it works reliably. Enough with wheel or lever set the desired temperature, and the device will maintain it in the specified mode. The disadvantage is that the device does not have a screen, so it is impossible to visually control the heating process.

Photo 1. Mechanical thermostat, top and side view. Differs in rather simple device and reliability.

• Electronic is a modern equipment that regulates the temperature more flexibly and accurately. Such devices save more energy, if a heating element is used for heating. For example, using a mechanical thermostat can save up to 30% electricity, and the electronic device will save up to 50%. The disadvantage is that the cost of such equipment is high.

Important! thermostat can be used only in electrical smokehouses and where there is a smoke generator, if the structures work on wood, then you will not be able to connect such a device.

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How to install the device in the smokehouse

Usually at home, an electrically heated smokehouse is used. The process of connecting a thermostat with your own hands consists of the following steps:

1. The thermostat of the purchased thermostat is connected to the heating element, for it they make hole in the housing next to the heating element.

1. Thermostat and heating element connected in series.
2. In the chamber where the products are located, the sensor is installed thermostat.
3. Sensor connected to the control unit on which the required temperature will be set.
4. To control the temperature inside, you can additionally install a thermometer in the lid of the smokehouse.

When using a smoke generator, the thermostat sensor connects to damper controls smoke supply and thus the temperature regime is controlled.

Possible difficulties

When installing a thermometer and temperature controller, usually no difficulties arise. If a person has basic skills in performing construction and installation work, then he can easily cope with this task on his own.

During the installation of the thermometer, it is important to ensure that its temperature sensor not in contact with metal parts smokehouse, otherwise it will not show the temperature of the air, but the temperature of the equipment itself. To avoid this, be sure to install the gasket that comes with the kit.

Advice. If you are smoking meat and fish at home, then it is better to purchase two thermometer: one will show the temperature in the chamber cooking, and the second will be used to control the temperature inside the product.

Product description:

Temperature sensor for smokehouse up to +160 degrees

Smokehouse thermometer (smokehouse temperature sensor) To make it easier to control the smoking process, install a mechanical thermometer for the smokehouse (temperature sensor for the smokehouse) in the smokehouse. The temperature inside the smokehouse determines the cooking time of the meat and its final quality. As a rule, smoking requires maintaining different temperature levels at different stages of smoking. For example, hot smoking of fish is first done at a temperature of 30-40 ° C for 15-20 minutes (for drying), then at a temperature of up to 90 ° C for about half an hour and the final smoking is performed at T = 120 ° C for 30-40 minutes (depending on the size of the fish or their pieces). It is quite difficult to control this process without a smoker thermometer. A smoker thermometer with a conventional scale with an index arrow, the probe can be located on the side, behind the body, but in any case, a smoker thermometer (smokehouse temperature sensor) is convenient for use in a smoker. You need to buy two thermometers for the smokehouse at once - for stationary placement in the lid of the smokehouse and loose (probe), to control the degree of readiness of meat. Smoker thermometers will save the smoker from many possible problems with the preparation of smoked meats. It is very convenient and practical to control the smoking processes inside the smokehouse with a smokehouse thermometer (temperature sensor for a smokehouse).

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Smoking helps to preserve products for a long time, giving them a bright taste. The quality of store-bought smoked meats is not always at its best, so it’s better to cook meat, fish or sausage yourself. In its own way, everything turns out to be tasty and healthy. In addition to the smoker itself, wood chips and meat / fish, you need to purchase a smoker thermometer. Its role is difficult to overestimate, because it is he who is responsible for the temperature necessary for the high-quality preparation of the most delicious products.

The smokehouse thermometer is made in the form of a long heat-resistant cable, at one end of which a probe is attached (it must be inserted into the cooked meat), and an indicator or electronic display is connected at the other. It is best to buy a device with a built-in sound alarm, which will notify you in time that the smoked product has reached the desired temperature.

How to find out the temperature in the smokehouse?

There is different ways to help you know the temperature: you can just look at the smoke, touch the camera or put your hand inside the smoker. A significant role in this is played by your experience in such a matter. In practice, all these methods are not very convenient, but they are used due to the fact that not everyone has a device for measuring the temperature in the smokehouse.

When a person uses a thermometer for the first time, he may not immediately understand how it works. This is explained by the fact that until recently it was difficult to get such a device, and smokers learned to do without it. Although, whatever one may say, it’s easier with him - you don’t need to put your hands in hot smoke and guess whether the dish is ready or not.

Many of the countries that are part of former USSR, have their own smoking traditions. According to many experts in the smoking business, it is best to use a thermometer with a long body - 30 cm for or fish.

Where to install?

The thermometer can be mounted on top of the smoker or inserted into a small hole. After the process is completed, it must be removed in its place so that it is not damaged.

If you are going to mount the stem thermometer with a metal cap, you need to make sure it is insulated from the metal. For such homemade insulation, a regular cork from a bottle of wine is suitable.

Another thermometer will be needed in order to find out the temperature inside the cooked meat - it will be baked on all sides.

The chicken should be taken out when the temperature in its thick part is +80 degrees. If you like a chicken with a crispy skin, take it out at a temperature of +60 degrees and turn it over an open fire a little. During

1 800 rubles
Powerful thermostat for loads up to 4500 watts. Setting accuracy 0.1C. Ability to customize many settings

Temperature controllers are devices for controlling and maintaining the set temperature and humidity during the incubation of eggs; for these purposes, the zl-7801c or zl-6210 (7a) model operating in heating and cooling mode is more suitable. For growing chickens in brooders, it is better to buy rc-112e 10a. this model is optimal in terms of price and accuracy of maintaining temperature and load up to 2 kW

This necessary equipment in poultry farming for those who want to make their own incubator with their own hands.
When incubating eggs, it is important to strictly maintain the set temperature so that there is a high percentage of brood of chickens from eggs.
In this section, you can buy a thermostat for an incubator in an online store, and buy an incubator controller, additional equipment, such as a thermometer with a hygrometer and a ceramic lamp for heating the incubator.
All these goods are delivered to all settlements of the Russian Federation without advance payment.

Thermo regulators are also used to control the temperature during hot smoking in smokehouses.
In our online store, you can buy a thermostat for a smokehouse to control the temperature when smoking poultry, fish. model rc-114m that controls the temperature up to +300 degrees.

The thermostat is a type of shut-off and control valve designed to control temperature and humidity. Incubator regulator functions in automatic mode, is reliable, demonstrates stable operation for a long time period.

Online store of thermostats offers quality models from well-known manufacturers at competitive prices. In an extensive catalog, it is easy to find suitable products, after which you can immediately place an order for a purchase with fast delivery throughout Russia.

Modern equipment

The catalog offers order a thermostat for an incubator with a remote sensor and many other devices:

• frameless - with a compact size, it allows you to accurately control and manage temperature and humidity;
• digital - easy to use and reliable, has two modes of operation;
• thermostat 300 degrees– differs in universality of application;
• thermometer with hygrometer - accurately determines the level of humidity and temperature;
• chicken ceramic heater It is represented by a special lamp that provides heating of a small area. When working, it radiates heat without glow.

As a separate variety, one can distinguish thermostats for cold and hot smoked smokehouses, capable of constantly monitoring the required temperature indicators.

IR lamp - sales leader

Many clients decide buy an infrared lamp for heating chickens, because it has many advantages. These include high application efficiency. The generated heat acts directly on objects located nearby.

Heated brooder for chickens with the help of IR technology compares favorably with other types of its advantages:

• high efficiency rates;
• heating speed;
• profitability;
• the ability to heat specific areas;
• no noise during operation;
• reliability.

Ceramic heater for brooder allows you not to break the cycle of day and night, since it does not produce light. This relieves the birds from a state of stress. The material costs for the operation of the device will not be large due to the low consumption of electrical energy. The purchase becomes profitable due to durability. The resource is a large number of hours of stable work.

Deciding on a choice thermostat for incubator or other devices, you should study the descriptions in the catalog, which indicate the main features and functionality. The main technical characteristics include:

• temperature and humidity range;
• degree of moisture resistance;
• working temperature;
• nutrition;
• dimensions;
• functionality;
• equipment.

Professional advice from employees will help you choose the right option. It is proposed to contact them by ordering a call back.

Regardless of the choice made, with the help of modern controllers for incubators control over such important indicators as temperature, humidity level, overturning of trays and many others. full work incubator thermostats speaks important condition to maintain the most favorable conditions for the withdrawal of healthy birds.

Successful order

Buy thermostat for brooder Spasibo5 is profitable for the following reasons:

• a wide range of products in the catalog;
• high quality and modern equipment;
• affordable rates;
• convenient selection and ordering online;
• expert advice and assistance in choosing.

Order modern equipment for the effective hatching of chicks, creating optimal conditions for young animals in the incubator!