I don't know how I missed this cool build! I really like the controller set up you made, especially since it can be removed. Opens up using it on multiple smokers!Oh, also... Taking suggestions for the first smoke... Brisket? Ribs? Turkey? ha ha! let me know what you think!
exactly my plan. In a few years, i can find a nice old fridge and just transfer all these components over.I don't know how I missed this cool build! I really like the controller set up you made, especially since it can be removed. Opens up using it on multiple smokers!
Now for the important part break her in properly and do all of the above mentioned plus add a shoulder, some injected hot wings and a pork shoulder for good measure! Looking forward to seeing your smoker in operation!
I am going to start an electric smoker specifically for sausage and jerky making. I am going to steal the portable control box idea for sure. Never know how many smokers a guy will end up with!exactly my plan. In a few years, i can find a nice old fridge and just transfer all these components over.
Sounds like an amazing meatfest! this years "Man Day" will be at my place! haha
actually Alton Brown's clay pot smoker gave me the idea for the portable control box... my first smoker was a cheap electric burner in a clay pot with a removable dimmer switch built into a plastic box. it was so nice to be able to leave the pot outside and just bring in the exposed electrical components, so, when it came time to upgrade the smoker it was the next step to update my portable control box.I am going to start an electric smoker specifically for sausage and jerky making. I am going to steal the portable control box idea for sure. Never know how many smokers a guy will end up with!
ok perfect! this was my thought process also. just wanted to make sure. i figured these PIDs were designed for ovens/kilns so they are used to the oven itself being able to hold and radiate some heat. I figured a few fire bricks would do the job. Also i didnt want to put the oven bottom back in... but i want the space... I will cut the heck out of the bottom so it will hold a water pan and restrict the heat and smoke as little as possible. or.... maybe i'll just design a plate to go in there that will hold up a water pan... hmmmm got my gears turning... I'm guessing a 9" baking pan would be plenty of water so thats all i need to support... ok back to the drawing board...Hey, this looks great! I am going to do an old oven build with PID control myself in the next few months.
My opinion from studying various energy efficient home designs is that thermal mass = good. So in my opinion, adding a layer of fire bricks would be awesome not only for ensuring nothing gets too hot on the bottom, but also for maintaining your ideal temperature. Heat shield seems unnecessary at those temperatures and the fact that it was designed to reach ~750F for self-clean cycles, or if not that then at least 550F for high band baking temperatures.
As an appliance engineer who works on ranges, adding the original oven bottom would negatively affect your heating of the cavity and add a large delay to the heat transfer from burner to oven cavity rendering your PID controller much less effective. Case in point, the new electric hidden bake ovens... STAY AWAY. They take forever and perform badly for baking, which is all bottom heat like your smoker. I don't think it would affect the smoke performance, because airflow will always find a way to steady state.
Go for a minimalist water pan design that only needs as much material to support the water pan as is necessary and leave the rest open. Or even better, use the bottom-most rack position for the water and nothing else.