BBQ is about low, slow, and smoke. And while the temperature sensors in BBQ Lab have already take care of the low and slow part, none of the instrumentation really addresses the smoke part. So the newest upgrade to BBQ Lab in v1.3 is the addition of a smoke sensor that measures the smoke in parts per million. I’m not actually as concerned with the exact measurement of the smoke as I am within the ability to relatively measure it throughout the duration off a BBQ.
The sensor is relatively simple – a MQ-2 sensor that detects the presence of smoke in parts per million and outputs an analog voltage that corresponds to the measurement range of the sensor. A 0 voltage corresponds to the low range of the sensor and a 1023 voltage corresponds to the high range of the sensor. Everything else in between represents gradients between the ranges. I any case what matters to me is identifying a reading that corresponds what I consider “good smoke output” and displaying the measurements via the trending graphs and real time alerts so I can take action based on the information.
I also ordered a bunch of other gas sensors, including a MQ-6 sensor that detects the presence of propane gas, which I’m to use to detect when the smoker’s flame blows out – such as on windy days. I’m also working on adding a automated propane control value that throttles the propane to achieve an ideal temperature – so the sensor can be used as part of a safety control system.
Hopefully I’ll be making a BBQed Brisket this week – so stay tuned for notes, pictures, and video.