Connect with us

Digital thermometer design?

Discussion in 'Electronic Design' started by HORNNUMB2, Jul 5, 2004.

Scroll to continue with content
  1. HORNNUMB2

    HORNNUMB2 Guest

    I want to build a LED Readout for my BBQ Pit that uses thermocouplers to read
    the temp. I am just a layman so if anybody can come up with a simple circuit.
    Any help or suggestions appreciated. Thanks Michael
     
  2. John Fields

    John Fields Guest

     
  3. HORNNUMB2

    HORNNUMB2 Guest

    Do you know someplace cheaper than $200. I was looking for something that
    could have several inputs. Thanks Michael
     
  4. Si Ballenger

    Si Ballenger Guest

    You might want to look at using an inexpensive multimeter that
    has a thermocouple temperature input mode and use it with
    multiple thermocouples.
     
  5. You can use a multi pole switch to select one of several thermocouples
    connected to something like:
    http://www.national.com/ms/LB/LB-24.pdf
    http://hallbeng.jlab.org/datasheets/LM335.pdf
    http://www.analog.com/UploadedFiles/Data_Sheets/421725987AD594_5_c.pdf

    Or just connect the selector switch to a cheap multimeter that reads
    temperature:
    http://www.techbuys.net/tm-108.html
    Then you can use the meter for other things when you are not cooking.
     
  6. HORNNUMB2

    HORNNUMB2 Guest

    Thanks Michael
     
  7. Joerg

    Joerg Guest

    I have seen barbeque thermometers for under $100 that were sending the
    temp reading to a handheld wand with an LCD display. So you could read
    the temp while not even close to the barbeque. Don't remember whether
    the coupler was long enough for a pit but that was certainly not
    expensive enough to warrant building your own. Unless you absolutely
    want to. Just check out a barbeque or kitchen store.

    The reason I didn't buy it was that I don't like to get fancy when I
    barbeque. Good ol' Weber, a beer and maybe a $2 meat thermometer pushed
    in so I can see it through the top vents with a flashlight. That's it in
    terms of technology for my barbequeing.

    Regards, Joerg
     
  8. Jim Thompson

    Jim Thompson Guest

    I have a Williams-Sonoma Remote Thermometer that cost me US$39.00

    Has a belt-clip-on remote, an LCD screen showing temperature and time
    cooked/time remaining, and can be set to alarm. Range is about 100'.

    Mostly I use it to keep track of turkey at Thanksgiving, other times I
    just stand at the BarBee and flip the burgers or steaks.

    ...Jim Thompson
     
  9. Joerg

    Joerg Guest

    Hi Jim,
    That was a heck of a deal. A Williams-Sonoma no less. Wow.
    I'll like it old fashioned. The only high tech gadget I use is a 30
    minute wind-up timer so I don't forget to check and add some mesquite if
    needed. Other than that there is just the difference in turkey size, IOW
    there are two-beer turkeys and then there are three-beer turkeys. A
    friend from church can even grill the largest ones but her son made a 4"
    extender ring for the Weber so the top lid clears the turkey.

    After I cooked the turkey on the barbie for the first time we never used
    the oven for that again. It's the best. But we did inject it with some
    spice juice.

    Regards, Joerg
     
  10. Jim Thompson

    Jim Thompson Guest

    For two years now I've done the Alton Brown recipe... soaked in brine
    overnight, then roasted... the pull temperature is critical... you
    pull the turkey while still rare, cover with foil and it continues on
    stored heat... juiciest turkey I've ever had.
    I've done pretty well smoking turkeys. I have one of those large
    linear-tubular smokers with separate firebox on the end. But it takes
    lots of time and careful tending of the firebox to keep the
    temperature from getting too hot or too cool. I'm rigging it for
    temperature controlled propane and then I'll just need to add wood for
    the smoking without worrying about see-sawing temperatures.

    For Spehro's edification (he's visited here): It will hang off the
    backside of the existing outdoor kitchen counter.

    ...Jim Thompson
     
  11. John Larkin

    John Larkin Guest


    Meat should be black on the outside and raw inside. That doesn't take
    much instrumentation.

    Except chicken, which is easier if you bake it first then just finish
    it on the grille.

    Oh, pork ribs are another story.

    John
     
  12. Jim Thompson

    Jim Thompson Guest

    I'm a pink *warm-center* man myself.

    I've recently been applying the Alton Brown "turkey approach" to other
    meats... cook to rarer than you like, then wrap in foil and let stand
    for 5-10 minutes... finishes on retained heat and the moistness is
    phenomenal!

    I did a pork tenderloin roast last night like that. Magnifico!

    ...Jim Thompson
     
  13. A magnificent outdoor kitchen, I must say.

    Best regards,
    Spehro Pefhany
     
  14. Jim Thompson

    Jim Thompson Guest

    Food and Wine 'R' Us ;-)

    ...Jim Thompson
     
  15. A 3 beer turkey ??
    You cook it for only 30 mins ??
    Geez around here it takes half a day in the kettle !!
     
  16. Joerg

    Joerg Guest

    Hi Rheilly,
    I didn't count the Smirnoff and Schnapses. Just kidding, but in the
    Weber a 15 pound turkey takes only about 2 1/2 hours, just like it does
    in the oven. Actually the Weber is a wee bit faster, maybe 10% or so.

    Regards, Joerg
     
  17. Cougercat

    Cougercat Guest

    Actually depending on just what you want to measure, there may be a less
    expensive solution. Here at the local Walgreens store, they were last week
    selling a BBQ fork that had a built in temp probe and a digital readout on
    the handle part. I think that they were going for something around $20.00
    or so.
     
Ask a Question
Want to reply to this thread or ask your own question?
You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.
Electronics Point Logo
Continue to site
Quote of the day

-