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new to the questions on temps

post #1 of 14
Thread Starter 
hey guys/gals how is it goin. im new to the site and so far i love it!! ok here we go...i recently just got done building a smoker out of an old freezer and its all digital thermostat with a electric burner. my thermostat can only go to 220 and was wondering if that wouuld be good enough. i'm not that new to smoking sausage and sticks but i would like to broaden my meats like into pastrami and pulled pork and whatever else i can find. i did a deer roast on it for the first time last night and it took 7 hrs to reach 160 deg. is that bad?? any help would be greatly appreciated!! thank you in advance.
post #2 of 14
Welcome aboard!
post #3 of 14
Welcome to the forum!! 220 max is doable for just about all smoking. If you can keep it there consistently is the main concern. There are times I sure like to crank up my smoker to 250, even 300 and above. But pork butt, brisket, ribs, pastrami, sausage, poultry, fish etc will all do well within the 200 to 220 range.
post #4 of 14

It all depends on how hot you can get your smoker. If the element can get the smoker up to 220° and keep it there, you should be fine.

You question about your roast depends on how big the roast was, if it was a 2lb roast, then it shouldn't take 7 hours, if it was a 6 lb roast then yeah 7 hours might be okay.
post #5 of 14
Thread Starter 
thanks.. my roast was about 4 lbs and my smoker was holing temp at about was really windy and snowing here (in fargo, ND). i think i might have to add a smaller burner in the inside of the cavity to make sure i can get it up to 220 consistently. the thermostat i have is very accurate and will hold the temp within + or - 1deg. if i want it to. this is the first smoker i have built and oh man what a learning experience it was!
post #6 of 14
Welcome to the forum. All good info so far. If you want crispy skin on your poultry, you would have to get the temps up to 275-300 for a short period. Not really necessary as you can always throw it on the grill for a bit just to get the skin crispy.
post #7 of 14
jkraft, Welcome to the forum! Glad to have you here and looking forward to your input. :)
post #8 of 14

welcome J

If you want hotter temps and your element will put out more heat you can insulate your sensor. Of course you will have to have another thermometer for a true reading. We would like to see some pictures of your smoker as well as your meats!

post #9 of 14
Thread Starter 
ya i want to post pics but i dont know how to get them from the computer to this site. i'm not very computer literate.
post #10 of 14
Welcome, jkraft. You'll find lots of helpful people here.
post #11 of 14
post #12 of 14
Thread Starter 
well here we go.... i have no idea what i am doing, hope it works!! the box below the freezer houses my element and chips.

<a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>

<a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>

<a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>
post #13 of 14
Looks good!!
post #14 of 14
Welcome from Pittsburgh, PA. Your temps seem OK for most smokes....I'm sure someone will come along to give you more advice.
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