or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Electric burner question.
New Posts  All Forums:Forum Nav:

Electric burner question.

post #1 of 5
Thread Starter 
Here is my set up.... Use my pellet grill to push smoke and little burners for extra heat. Any other ideas for electric heat source?
post #2 of 5

Nothing to add to your setup except maybe some heat shielding down near the burners.  I have managed to get a foil-lined tight-box set-up to 140F using heat lamps (for drying dirt samples)...but the burners you have seem that they would be easier to set/maintain a temperature.  With the heat lamps we had on/off choices...no in-between.

post #3 of 5

I use a single burner countertop model and put a small cast iron skillet on it with a big chunk of wood. Plenty of smoke and heat. My brother sent me an old PID he bought from a cheesemaker supply company that just has an outlet on the back that I'm going to try next instead of having to fiddle with the control knob.

post #4 of 5

I converted two Big Chief smokers similar to what Pete did by installing a couple 1100 watt counter top burners and then plug them each into a PID controller.  Very easy to operate.  Very hands off.

post #5 of 5
I have a setup like yours; I raise the heat by raising the burner. Cut a piece of plywood to fit snugly and put it on blocks to reduce the size of the box to the point your heat is right.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Electric burner question.