Digital thermometer design?

[HORNNUMB2]

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

 

[John Fields]

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.

 

[HORNNUMB2]

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

 

[Si Ballenger]

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

You might want to look at using an inexpensive multimeter that
has a thermocouple temperature input mode and use it with
multiple thermocouples.

 

[John Popelish]

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

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.

 

[HORNNUMB2]

Thanks Michael

 

[Joerg]

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

 

[Jim Thompson]

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

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

 

[Joerg]

Hi Jim,

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

That was a heck of a deal. A Williams-Sonoma no less. Wow.

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.

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

 

[Jim Thompson]

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.

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.

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

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

 

[John Larkin]

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

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

 

[Jim Thompson]

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

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

 

[Spehro Pefhany]

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

...Jim Thompson

A magnificent outdoor kitchen, I must say.

Best regards,
Spehro Pefhany

 

[Jim Thompson]

A magnificent outdoor kitchen, I must say.

Best regards,
Spehro Pefhany

Food and Wine 'R' Us ;-)

...Jim Thompson

 

[Rheilly Phoull]

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

A 3 beer turkey ??
You cook it for only 30 mins ??
Geez around here it takes half a day in the kettle !!

 

[Joerg]

Hi Rheilly,

A 3 beer turkey ??
You cook it for only 30 mins ??
Geez around here it takes half a day in the kettle !!

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

 

[Cougercat]

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.