Kiln advice

[FarmingMachinery]

Got busy. Sorry for the late replies fellas.

I tried uploading pics but looks like I’ll have to do some homework before posting them. File too large. I’m stupid with technology!

My current temp range is set to 110-120. I bury the temp probe beneath a hand of tobacco so I know the internal temps are high enough but I don’t want to overshoot. I could get more accurate (closer to Bob’s recommended range) but I think that will take a fair bit of tinkering with multiple thermometers to ensure accurate reads of surrounding temp and internal leaf temps.

I appreciate all the feedback everyone. Still working on posting pics!

@NWgrower No worries about the tech stuff - we've all been there!

A quick tip for uploading pics: try resizing them to under 1MB first (most phones have a built-in resize option, or you can use a free online tool). Or you could upload them to a free image hosting site and just paste the link here.

I'd genuinely love to see your setup - the chest freezer + crock pot + fan combo is such a clever DIY approach. I've seen similar logic used in small-scale commercial curing units from Chinese manufacturers - insulated chamber, heat source, humidity tray, circulating fan, all in a compact box. If I could see your setup, I might be able to compare it to some of those commercial options and give you some ideas for upgrades or alternatives, if you're ever interested.

Either way, looking forward to seeing how your batch turns out! Your temp range of 110-120°F sounds solid - Bob recommends 123-128°F, but you're in the ballpark. How's the aroma development coming along?

 

[NWgrower]

@NWgrower No worries about the tech stuff - we've all been there!

A quick tip for uploading pics: try resizing them to under 1MB first (most phones have a built-in resize option, or you can use a free online tool). Or you could upload them to a free image hosting site and just paste the link here.

I'd genuinely love to see your setup - the chest freezer + crock pot + fan combo is such a clever DIY approach. I've seen similar logic used in small-scale commercial curing units from Chinese manufacturers - insulated chamber, heat source, humidity tray, circulating fan, all in a compact box. If I could see your setup, I might be able to compare it to some of those commercial options and give you some ideas for upgrades or alternatives, if you're ever interested.

Either way, looking forward to seeing how your batch turns out! Your temp range of 110-120°F sounds solid - Bob recommends 123-128°F, but you're in the ballpark. How's the aroma development coming along?

The aroma is heavenly! Every time I check in on things I pause to huff!

So at this point I’ve added two thermometers. One monitoring the internal air temp (away from the leaf) and one inside the crockpot water. They are giving me more confidence I’m staying close enough with the temperature.

I did also go buy a cheap dial crockpot to replace the digital one and that has helped. I can now finally leave it on day and night without rest so that’s a big improvement.

Unfortunately I now suspect I have insulation problems as it’s drippy inside when I open it up. I’m guessing it’s an insulation problem but the only area I think might be a problem is where the cord from the crockpot exits the gasket of the lid of the chest freezer. I wouldn’t have thought that would make such a difference in the insulation ability of the unit.

I feel like I’m so close to a system I don’t have to babysit quite so frequently!

Also, I haven’t given up on posting pics yet either.

 

[FarmingMachinery]

Great to hear the aroma is coming along so well — that's always a good sign! And smart move adding the dual thermometers, monitoring both air temp and water temp gives you a much clearer picture of what's happening inside. The dial crockpot upgrade makes sense too, those digital ones can be finicky.

On the insulation issue — you're absolutely right that the cord pass-through is likely the culprit. Even a small gap where the cord exits the gasket can create a significant cold bridge, causing condensation on the lid and walls. A few things that might help:

1. **Seal the cord gap**: Use some high-temperature silicone or foam insulation around where the cord passes through the gasket. Even a small amount can make a big difference.
2. **Check the lid seal**: Make sure the chest freezer lid is closing evenly and the gasket is making full contact all the way around.
3. **Condensation management**: Some dripping is normal in any high-humidity chamber. You could place a shallow tray at the bottom to catch it, or drill a small drain hole with a tube leading outside.

What you said about wanting a system you don't have to babysit really resonates — that's exactly what commercial curing units are designed for. They have fully sealed insulation (no cord pass-through issues), built-in condensation drains, and precision temp/humidity controllers that maintain consistent conditions 24/7. The small-scale ones from Chinese manufacturers use the same chest-freezer-plus-heat-source logic as your setup, just engineered for zero maintenance.

Looking forward to those pics whenever you get them sorted! How's the color developing on the leaves — are they moving toward that nice reddish-brown yet?