It works great I get about an hour of smoke using hickory chunks, They make a jumbo shaker that I might buy in the future to go a little longer between fillings but this isnt bad just gives me another reason to drink more beer...
Proofer smoker conversion w/Q view - Page 2
SmokingMeatForums.com Top Picks
I've done about 120 lbs of sausage in it so far and a few batches of jerky, Works awesome the only thing I might do is upgrade the heating element to 220v for some faster cooking times usually takes about 8 hours or more for a batch of summer sausage
I was wondering if you have done anything else like ham ect does the recirculating air dry the meat out?
I also have a proofer and am in the process of building a smoke generator like yours "awesome idea " mine is 1500 watts I'm curious about temperates does yours produce high enough , seems to me that these proofers are ideal you can dehydrate foods smoke hot and cold.
I got mine up to 220 degrees before i maxed out my thermometer.
- 32 Posts. Joined 12/2009
- Points: 14
- Select All Posts By This User
I havent tried any hams but it doesnt seem to dry stuff out too much you can always cover the air inlet on the fan a reduce the circulating air if it becomes an issue.
the smoke generator pipe is 3/4" pipe... I cut out a hole in the bottom of the shaker and threaded it onto a stub 3/4" pipe into the T connector then ran a longer piece of threaded 3/4" pipe into the smoker and bolted a floor flange to the inside to thread it into. Really simple took me about 10 minutes to build