Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have filled mine with 60# SS on a zero degree day! Took 10-15 min to get back up to 140 degrees and has had no trouble running in cold wind or snow! My element is a 2000 watt stop top element! 5000 is a pretty big element!!
I changed mine over to 220 because when loaded would take over 20 min to back up to temp!! turned a buffet pan upside down to cut a hole for electric stove burner pan so i didn't have to cut holes in warmer cabinet! for propane u will want pilot safety in case pilot goes out to shut hole unit down!
I always put mine on a rack over a pan with water onion celery seasoning in it to catch the drippings to strain and add back to the pulled pork when done!
You don't have to use brn sugar!! You can use any type of sweetener in any combination! You just have to or I should say u want to use the recommended amount of sweetener! Use what other people have worked out to ur advantage! U can tweek it to ur taste! Just dont chanhe the amt of TQ
if you have a insulated smoker with adequate heat source you will have no trouble!! Just need to learn how your smoker is affected by wind or snow! I have a sealed refri conv smoker that i have used when its below zero with no problem!
u will be fine with the spray adhesive! it wont be in the inside box! if u r worried drill a couple of holes on outside the diameter of a couple of SS screws so after your first couple of test runs you can put the screws in! the adhesive will have gassed by then!
I have built 3 refrig conversions all electric! All 3 in exhaust and 1 1/2 fresh air intake! U want a damper for controlling humidity when doing sausage! I use a single 1800 watt stove top element on mine! I have found with the size needs to be 220 to heat it if u r going to put much...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.