How to build a basic Ugly Drum Smoker. Supplies I used: – 55 gallon drum – aprox. 60″ of 12″ high expanded steel – Weber 22.5″ replacement grill – (4) 1/2″ black pipe nipples, 2 1/2″ long – (2) 1/2″ black pipe caps – (2) 1/2″ full port ball valves – (8) 1/2″ steel lock nuts for conduit – Old 18″ grill grate – (4) 1/4″ carriage bolts 2″ long – (2) 1/4″ carriage bolts 1″ long – (6) 1/4″ lock washers – (6) 1/4″ nuts – (10) flat washers – 3/16″ compression fitting (to hold thermometer) – (2) 12″ probe thermometers – handle for lid Tools used: – 4″ angle grinder with various wheels – cordless drill with various bits – MIG welder (convenient, but not necessary) – wire brushes – hand tools (wrenches, screwdrivers, etc. for hardware) Total time… 1 evening to burn, a few hours the following AM to clean, paint & assemble.
Get the Recipe Here: find.myrecipes.com When you make fudge, first line an 8-inch square baking pan with aluminum foil and coat with butter or cooking spray. Set the pan aside. Combine sugar, cocoa, salt, milk, and corn syrup in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring gently to help dissolve the crystals, but being careful not to slosh them all over the sides of the pan. Wash down any crystals clinging to side of pan with a brush dipped in warm water. After you wash the crystals away, insert the candy thermometer. Cook until the thermometer registers 234 degrees. This is the soft ball stage. Remove from heat; add butter and let the butter melt without stirring it. Let the mixture cool for 10 minutes, and stir in vanilla. Transfer the mixture to a glass bowl. Don’t scrape the sides of the pan when you’re pouring the fudge into the bowl or it may get grainy. If there happen to be any grains of undissolved sugar on the sides of the pan, they can make the whole mixture grainy. Beat with a mixer at medium-low speed 2 to 3 minutes or until the mixture just begins to lose its gloss and starts to feel thicker. Working quickly, pour the fudge into the prepared pan and let cool completely. When the fudge is cool and firm, lift the foil out of the pan and place on a cutting board. Fold back the edges of the foil, and cut into 1-inch pieces. Have no fear of making fudge with these easy techniques. Find this recipe and more at myrecipes.com.
Question by hardlockelife: Is there anything I can put over a thermometer that won’t mess with the reading?
I have an under the tongue thermometer that comes with little plastic covers to put on it each use, but they’ve run out. Is there anything I can put over the thermometer like saran wrap or a plastic baggie that won’t mess up the reading?
Best answer:
Answer by Sammie The plastic covers are only for making sure the thermometer stays sanitary. If you use it without the covers it wont mess up the reading. It will be the same as when you did use the covers.
Question by kenneth A: what is the correct position of the thermometer bulb when getting the temperature of a solution in a beaker?
what is the correct position of the thermometer bulb when getting the temperature of a solution in a beaker?
a) thermometer bulb immersed in middle solution.
b) thermometer bulb touching bottom of beaker.
c) thermometer bulb touching sides og beaker.
Best answer:
Answer by pisgahchemist Ideally you want the bulb of the thermometer to not touch the glass walls of the beaker, either the bottom or the the sides.
But there is more that the question didn’t ask. Most common laboratory thermometers are 76mm immersion thermometers. That means that to get an accurate reading that the bottom 76 mm or 3 inches should be immersed. In fact, there’s usually a line around the thermometer to indicate the immersion point.
Obviously, it may not be possible to immerse the thermometer that much. Then hit some happy medium between the amount of immersion and keeping the bulb off the glass of the beaker.
Susie Brown of the JaneDear girls teaches you how to make the perfect treat for the holidays! Nan’s Caramels 1C Butter 1C Milk 1C Whipping Cream 2C Granulated Sugar (white sugar) 1C Packed Brown Sugar 1C Light Corn Syrup 1tsp Vanilla Extract What you will need: 1 large gallon pot Large rectangular cake pan Wax paper ( cut into 3-4″ wide strips) Tin Foil Candy Thermometer Wooden spoon Silicone brush (optional) Knife Cutting board Melt butter in pot over medium heat. Brush butter 3/4 of the way up the sides of the pot so caramel will not stick. Use tin foil to line the inside of your cake pan. Spoon some of the melted butter onto the tin foil and brush on all sides and bottom of the pan. Add the next 5 ingredients (Milk, Whipping Cream, Brown and white Sugar, & corn syrup). Stir on Medium for 35-38 min. Place Candy Thermometer into mixture to watch the temperature without touching the pot. Once you reach 240-250 degrees you have reached the soft or hardball stage ( you can determine how soft you want your caramels by testing a drop of the caramel mixture in cold water, if it rolls into a ball it’s ready). Next, add your 1tsp Vanilla, stir then immediately pour into your tin foil cake pan. Place in the refrigerator for 2 or more hrs or when it has set. Once it’s cool you can get out a cutting board and pull out the caramels and flip over on the board to remove the tin foil. Cut into any size shape (square or rectangle) and roll and twist with your wax paper. Ready to serve …
