Conceptually, cooking on a grill is simple enough: just crank up the flames and leave the food on long enough for it to cook through, but not so long that it turns into an inedible ember. But when smoking, the goal is actually to prevent flames entirely; the food is cooked by the circulation of hot gasses generated by smoldering wood. If you want a well-cooked and flavorful meal, you’ll need the patience and dedication to manually keep the fuel and air balanced inside the smoker for hours on end.
Or in the case of the Smokey Mc Smokerson, you just let the electronics handle all the hard stuff while you go watch TV. Powered by the Raspberry Pi Zero and a custom control board, this open source smoker offers high-end capabilities on a DIY budget. Granted you’ll still need to add the fuel of your choice the old fashioned way, but with automatic air flow control and temperature monitoring, it greatly reduces the amount of fiddly work required to get that perfect smoke.
[HackersHub] has been working on Smokey Mc Smokerson for a few months now, and are getting very close to building the first complete prototype. The initial version of the software is complete, and the classy black PCBs have recently arrived. Some simulations have been performed to get an idea of how the smoke will circulate inside of the smoker itself, built from a 55 gallon drum, but technically the controller is a stand-alone device. If you’re willing to makes the tweaks necessary, the controller could certainly be retrofitted to commercially available smoker instead.
Ultimately, this project boils down to tossing a bunch of temperature sensors at the problem. The software developed by [HackersHub] takes the data collected by the five MAX6675 thermocouples and uses it to determine when to inject more air into the chamber using a PWM-controlled fan at the bottom of the smoker. As an added bonus, all those temperature sensors give the user plenty of pretty data points to look at in the companion smartphone application.
What would you do with a pair of oil drums and a craving for delicious food? Like any sane person, redditor [Kilgore_nrw] made the logical choice and built a smoker.
To make the build easier, he picked up a double barrel stove kit which came with a door, hinges, legs and flue connectors. While fixing the legs and mounting the stove door — high enough for a bed of bricks in the fire barrel — went as planned, he had to improvise the installation of the smoke flue. It ended up being the exact same diameter as the flue connectors, but notching it enough to slide into place made a satisfactory seal.
Not liking the look of having the stack at the ‘front’ of the smoker, he mounted it above the flue at the rear and added two sandstone slabs in the smoking chamber to evenly distribute the heat. Finishing touches included heavy duty drawer slides for the cooking rack — ensuring easy access to deliciousness — and painstakingly grinding off the old paint to apply a new heat resistant coating. For any fans out there, the finished pictures are a sight to behold.
[Jason] learned a lot by successfully automating this meat smoker. This is just the first step in [Jason’s] smoker project. He decided to begin by hacking a cheaper charcoal-fed unit first, before setting his sights on building his own automatic pellet-fed smoker. With a charcoal smoker it’s all about managing the airflow to that hot bed of coals.
[Jason] started by making sure the bottom was sealed off from stray airflow, then he cut a hole into the charcoal pan and attached a length of steel pipe. The opposite end of the pipe has a fan. Inside the pipe there is a baffle separating the fan from the charcoal pan. The servo motor shown here controls that valve.
The pipe is how air is introduced into the smoker, with the fan and valve to control the flow rate. The more air, the higher the temperature. The hunk of pipe was left uncut and works fine but is much longer than needed; [Jason says] the pipe is perfectly cool to the touch only a foot and a half away from the smoker.
With the actuators in place he needed a feedback loop. A thermocouple installed into the lid of the smoker is monitored by an Arduino running a PID control loop. This predicts the temperature change and adjusts the baffle and fan to avoid overshooting the target temp. The last piece of hardware is a temperature probe inside the meat itself. With the regulation of the smoker’s temperature taken care of and the meat’s internal temperature being monitored, the learning (and cooking) process is well underway.
There are many, many smoker automation projects out there. Some smokers are home-made electric ones using flower pots, and some focus more on modifying off the shelf units. In a way, every PID controlled smoker is the same, yet they end up with different problems to solve during their creation. There is no better way to learn PID than putting it into practice, and this way to you get a tasty treat for your efforts.
Here’s a round-up of three different Fubarino Contest entries; a video of each is available after the break.
On the upper left are the beginnings of a network node monitoring system developed by [Stephane]. When the network checks the weather, it may determine that it’s far too harsh outside and time to go in to see what’s new on Hackaday. There’s only sparse information available on the hardware. Each node uses an ATtiny84 and an RFM12B—different sensors connected to each are used to build up the network’s data collection capabilities.
In the lower left is [Brett’s] Bluetooth door lock controller. The Arduino, a cheap Bluetooth module, and a relay board make up the base station which will eventually connect to an electronic lock. [Brett] uses a smart phone to punch in the access code, and entering “1337” four times in a row unlocks the Easter egg, displaying our URL on the character LCD. Here’s the code repository for his project.
[Matt] wanted to have more control over his meat smoker so he built this advanced PID smoker controller. It uses the solid state relay seen in the bottom-right of this image to switch the smoker’s heating element. But all of the other goodies that are included add several features not usually found in these builds.
This is a replacement for the commercial PID unit he used on the original build. That monitored the temperature in the smoker, using predictive algorithms to maintain just the right heat level. But this time around [Matt] is looking for extra feedback with a second sensor to monitor meat temperature. Using an Arduino with an SD shield he is able to data log the smoking sessions, and his custom code allows him to specify temperature profiles for resting the meat after it has hit the target temperature. It kind of reminds us of a reflow oven controller… but for food.
Bringing that smoky goodness to your cooking is neither hard, nor is it expensive. [Alton Brown], who we consider to be the MacGyver of cooking, always seems to be able to build cooking contraptions from common items. The smoker he built from a flower pot was the inspiration for [Tom’s] own project. But [Tom] added in PID hardware to smoke at just the right temperature.
The enclosure hides a single electric burner at the bottom. A metal tray full of wood chips sits on top of it, smoldering as the burner gets hot. You could just set it and forget it, but it will take a lot of trial and error to figure out which setting achieves the best results. [Tom’s] additional hardware, housed in the grey electrical box, switches the burner with a solid state relay. The PID controller takes measurements from a temperature sensor inserted in the lid of the smoker, ensuring perfectly prepared food every time.
[Matt] noticed an overabundance of sous vide builds in the past week, so he decided to throw his Home made meat smoker into the ring. There’s not many things more delicious than a nice cut of smoked meat, and the fact that it’s very similar to the sous vide hacks we’ve seen is an added bonus.
[Matt] decided to build a ceramic smoker like a Big Green Egg. He took a cue from [Alton Brown] and used two terracotta planters and a hot plate for the smoker. For controlling the hot plate, the cheap $35 PID controller we’ve seen in a few sous vide builds was used. The PID can’t control the 7 amps of AC that the hot plate needs, so [Matt] used a solid-state relay he had lying around.
A stainless steel mixing bowl was placed on the hot plate for wood chips. So far, [Matt] has run his smoker for more than 12 consecutive hours, and the results are really promising – there wasn’t much change in temperature between the chill of the morning and the heat of afternoon. [Matt]’s build is great and perfect for venison jerky now that deer season is coming up.