Originally Posted by Wild39
Just picked up this exact smoker for $5 at a garage sale...it looks almost brand new.
the bottom element with a flat plate that goes over the middle of the element
Am I missing any parts?
if anyone knows how to use this...where to put chips...what temp it gets to(there are no vents at all)
Better yet if you have a manual or have used it & can type me a short tutorial that would be great!
Great find! Glad to hear someone else out there actually has one to use. Keep it in good shape, it may be collectible some day
Sounds like all the parts to me, assuming the bowl has the "hangers" for it that suspends it above the plate over the heating element and holds the bottom rack
this is how I use mine, step by step (assuming wood chips are already soaking in water)
1. starting with a clean empty fully assembled smoker, I plug it in to start heating
2. typically put a bottle of water or beer in the bowl so it gets heated up too
3. go to prepping food
4. after 30 minutes to an hour, with food prepped and ready, take the top lid off, take both racks out, and carefully pull the bowl up and out by the handles (remember everything is gunna be HOT, I typically do all this with my welding gloves on) carefully set the bowl down on the concrete so you dont spill any of the hot water
5. put about two big handfuls of wood chips on the top of the plate that is right on the heating element
6. Carefully put the bowl back in using the handles, and make sure it sets level and the handles are all the way down in their slots
7. put bottom rack in, and put whatever food you are putting on it in
8. put top rack in and load with food
9. Put lid on, make note of time and go fishing
10, comeback after allotted time and take food out and serve
using my maverick probes, I measure an average of about 220 on the bottom rack and 235 on top, loaded with food (of course this varies depending on how close you are to the edge on the bottom rack especially, the bowl lets lot of heat around the edge)
Unloaded I have gotten it up to about 250. that is with the lid down set tight, you can easily accidentally get the lid caught just slightly off and it keeps the temp down, which is usefull depending on what you are cooking
I do A LOT of chicken leg/thigh quarters in mine (I think it is all it was ever used for when my dad had it). Typically fit 10 to 12 quarters (5 or 6 per rack), and I usually figure about 4 hours from the time I put them on until they are done. Gets maybe 30 minutes longer if I open it up a bunch to sauce them up.
Remember, with a smoker constructed like this one (thin walls, vertical, lid being the only thing "catching" heat), you lose almost all your heat every time you open it up. So try not to open it much if you can.
I have done ~10 lb pork butts in it several times and just put them on around 9 or 10 pm and go to bed, then wake up and check them and they are typically done and ready for pulling.
and as you can see above, I have played with doing all kinds of stuff in it