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OK guys well I did some fiddling around and some thinking too which might sound scary but I figured a couple of things out. First I grabbed a bunch of my wireless thermometers and placed 2 at the bottom where my lowest racks would be then I placed one next to the PID controller temp sensor is. ...
I actually posted in the forum asking for some advice about my smoker. There are a bunch of pics and a video too. Enjoy. Here is the link:
http://www.smokingmeatforums.com/t/254998/need-technical-advice-on-homemade-elec-smoker#post_1635690
Thank you very much for all the input Eric but its late here and I gonna let my brain rest too. I will post back once I have made some checks following your advice. I want to fire back with ideas but i gotta get some sleep. Thanks again.
Hello all great site and good people. Ive been visiting for a while and I thought I already had done my roll call but I guess not. I live in Washington State and enjoy smoking salmon of course, Hawaiian style pork butt, as well as everything else. Been smoking meat for a while but recently...
Hello all. I have built a electric smoker from an old refer and have used it to make smoked pork, salmon, pepperoni, and ribs. Over the past year I have been struggling with the temp from top to bottom. The top of the smoker is 15-25 degrees cooler than the bottom. I know I should expect...