Recent content by sledhead01

I have converted a proofer and it has turned out very well. Still finishing up the project but hope to season it and have smoked goods coming out of it within a month or so.

I just need to install the chimney and fresh air intakes and tidy up the electrical.

What kind of meat loads are you putting in it, how many pounds at a time. I have a conversion very similar to yours. I am running 220 power and have 2 elements totalling close to 4000 watts. All of my details are in the post "Food Proofer Conversion Is Happening".

Well, IT'S ALIVE.........finally. I got the door insulated with Roxul and lined with aluminum. The burners are installed and the control box mounted. Did a test run today and the controller worked great, set the temp. to 175 and slowly ramped up to it and held it there to within 1 to 2 degree...

Do you have an intake on each of your fridge or are they both on the same side? Do you think it would matter if there is not one on each side?

The unit is actually a food proofer and still functions, it heats and has a circulation fan in it. I plan to primarily use it for hot smoking. As for the bottom vents I like the idea of the round covers because they can be closed off if needed. My plan for the chimney was to have it completely...

Yes, it is going to be an electric unit. I as well am going to use an AMNPS tray and also have the 18" tube. Thanks for the advise.

So before I start cutting holes in my smoker I am looking for some advice in my ventilation thoughts. The smoker is 56" high, 24" wide and 29" deep. I was planning to have a 4" chimney coming out of the top and for my air intake I was planning on cutting two or four 4" holes and putting...

So after a lot of procrastinating I am finally working on the project again. I have completed the controller and hope to have a dry run to see if everything works within the month. For the heating elements I went with two stove top burners. A 8" 2600 watt and a 6" 1500 watt.

Hi Welderdan, Sorry for the late response, my project has taken a bit of a back seat for a bit as I had some other more pressing things to look after.  It is not completed yet but I am going to go with the two round burners.  I hope to get working on it again this week or next.

@redheelerdogI am converting a food proofer. If you look in the fridge/freezer builds, I started a thread there "Food Proofer Conversion Is Happening" it has photos there and what I have done so far.

It is just a small Rival house hold slicer.  Nothing fancy.  The key to uniform even slicing is to put the meat into the freezer for about an hour so it can start to freeze from the outside. The pork is all packaged up and the next project is about 20 pounds of moose. This was only...

What are the thoughts out there about what kind of heating element I should use in my smoker. I am pondering two options: Option One:  Using one single 3000 watt oven element set on the bottom of the smoker. Option Two:  using two round stove top elements.  One being an 8 inch 2400 watt coil...

Hi Marc, Never really though of going with other options as this set up is what Aunerins recommended.  It will all be enclosed in a sealed weatherproof box so if there is a slight hum I do not think it will be that noticeable and also inside a shop where there is often other noises as well.  LOL

Yes,  The ON/OFF switch opens and closes the contactor which supplies power to everything else.   I will be getting started on the control box this week and getting the piece of aluminum to cover the insulation that will be going on the door.