How do you guys control the temp in your smoker? Does anyone have an automatic type thing with a fan? I’m considering buying/building something. I have no problems with the UDS when I’m smoking at 225F, but when I do fish I go from ~110F to 145F to 175F over the course of the smoke, and it takes a bunch of fiddling that is somewhat weather dependent and kind of a pain in the butt.
I know you can buy pre-made units - any recommendations?
For DIY, I’m thinking a a ranco type controller that measures at higher temps and is wired to power on when the temp drops. Connect a computer fan to that, mount the fan in a pipe that can attach to the pipe nipples on the bottom of the UDS, and Bob’s your uncle.
The WSM has three charcoal chamber dampers and one food chamber damper which gives me the ability to maintain +/-5 degrees in temp. It was trial and error to figure out the settings required. Some other factors at play are the initial thermal mass and temp, geometry of your chamber, volume of your chamber, and internal flow of oxygen.The O2 level in the smoker will determine the potential for heat. The more oxygen introduced into the chamber, the more potential for heat generation. You are definitely on the right track with your idea.
Here’s a Pit Viper designed to work in a UDS but I’ve seen them equipped with computer fans as well.
Thanks Ron. $72 for just a fan seems a bit steep, and at least another $100 for the control unit. I’ll have to look into it more, but in my head a complete unit should be $120 at most.
It’s basically the same as building a controller for electric brewing, except you don’t have to mess with 220.
You should turn this into a build thread!
30 ish for the pid+ssr combo
15 for a project box
10 for wires cords wire nuts etc
5 thermocouple
10 10cfm blower
20 misc sheet metal and duct to connect to smoker
Other than skill - anything missing from the list? Looks like $90 DIY project.
Could be less by scavenging around the casa for parts.
When the money comes available a BBQ guru is on the short list.
I hear good things about this one and for the price if you want something basic it ought to work well with a UDS. Tempted to go this route myself except I want the option for holding the meat temp once it is reached for times when I’m asleep or at work.
