I now have the unit lined and am ready for heat. I would like to use electric and maybe an Amazen smoke generator. Anyone have any suggestions? It measures right at 40 cubic feet.
looking for sugestions
SmokingMeatForums.com Top Picks
Thanks Pappa Pig.Those may work. From the research I've been doing I will need between 5000 and 6000 watts and it looks like I will have to have more than 1 element. Sausage maker has a 5000 watt kit but it's controller tops out at 250 degrees. It is also drawing in outside air continuously. Cookshack has a smoker with 4 1500 watt elements but they don't sell the elements to cooker builders. I'm still looking,maybe time to think propane but I would rather not.
I have been looking at the PIDs from Auberon but didn't see one that would handle that kinda of wattage. I'm sure there is one out there I just haven't dug deep enough to find it yet.
I saved some more stainless from shredder this morning and got a pretty good deal on it.Thanks for all your help so far.
- 4,613 Posts. Joined 9/2011
- Location: Florida.
- Points: 137
- Select All Posts By This User
to both... myself I use the SSR (solid state relay)... the relay contacter is ether full on or off... meaning the heat element will have full power when PID tells it to turn on... so your temps work just like an oven... shoots past target temp then turns off... falls below target temp then turns on.... with SSR it holds it at exact target temp by turning on/off several times a second ... hope this sheds a little light
Also Clayt... what is it that you have lined... (ie. smokehouse... fridge.. freezer... ) not much info here to help
Thanks JckDanls, That clears up A LOT. I also looked up how they work and now I get it. I posted a photo above so you can get an idea, not sure why it's a download. But anyway it is lined with 18 ga stainless with aluminum diamond grid on floor,ceiling and inside of the doors. It all came down to what I could get for the least money but would still look decent. It is insulated with 3 1/2 inch rock wool in the walls, floor and ceiling. It will be reduced to 1 1/2 in the doors. I am planning on a 4 to 6 in chimney with damper.
I have another piece of stainless to put in above the element formed to act as the drip try.
I am looking at gaskets for the doors and need just under 30 ft. http://www.bbqgaskets.com has black nomex Fire Black125 or nomex /super 77. The better choice looks like the nomex option they sell for the Big Green Egg. Those kits are 15 ft. and run about $15 x 2 $30 plus shipping. Checking the threads I see a few have used it. What have you used?
Edited by Clayt upnorth - 7/2/14 at 3:12pm