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i'm baaaack! i smoke my wings at 250 on the temp gauge. it hardly ever gets to 250 before the wings are done. 

thanks. it was a bunch of work, but it was worth it. next time it will be easier. i should have my other electric smoker built and i should be able to do it all in one shot.

i got the call earlier this year. a good friend of ours was getting married and would i please make some meat for the reception. how could i refuse a bride on her wedding day? i started first with 35 pounds of chicken wings. followed by 25 pounds of featherbones and 20 pounds of pork...

that insulation will work just fine. my 1958 GE fridge has cardboard insulation.  the fiberglass you ahve is even better than that. looks like you are off to a great start. i cannot tell how big your smoker will be, but 1500 watts is a good start. i have a converted fridge and i started off...

when the butts are that big, i have the store i bought them at cut them in half. it cuts hours off of the cooking time and you get more of the exterior bark and therefore more flavor in the finished product.

wonderful! i hate giving more than a few bites to the kids. it goes to waste and makes me cranky. i usually take st louis cut ribs in and have them cut lengthwise to make them smaller for the kids to eat. then we make them make multiple trips to the food table.

so, is this the end of the rack of ribs that they trim off to get "kansas city cut" rib racks? (the small end of the rack)? or is this the lower "chine bones" that are trimmed off of the bottom to get the KC cut racks (the bottom of the rack)? and how many bones are in each of them? i am...

i was going to buy a box of them and they were out. i got a 'rain check' and will get some next week. i have heard that they are good but never seen them in person. take some Qview and post pics please.

i agree with ShaneHolz, once the meat starts to expirate fluids at about 140 degrees, nothing else gets into the meat. all you get is a thicker "bark" on the outside. no more smoke ring formation occurs.

what exactly is in crab boil? being from the most landlocked part of the country, we dont use it much around here.

i have been misting my wings/ribs/chicken with a mixture of lime juice and jalapenos/chipotle 5 minutes before i pull them from my smoker. my kids love it and it gives a limey-spicy snap like they get when they go to the "buffalo wild wings" at the mall but without the $60 bill that comes with...

Fareway in Omaha has 10lb bags of frozen leg quarters for $.39 a pound. this is a once a year deal. get them while you can. i am cleaning out all the frozen peas and other crap in the freezer. i am making a donation to the food bank. we both make out on this deal. vegetables begone! make way...

i am looking at starting my build. what kind of plywood should you use? i know some of it has nasty glue that you dont want hot near your food.

you can brine all you want but i only brine turkeys. i use a electric smoker with digital controls and i always get a tender juicy bird. brining is good but is really slows down the process.

i am assuming that your heater will be in the bottom of your unit. i worked on a few commercial bakery ovens back in the day. the single sensor types usually put the temp probe about 3/4 of the way to the top on the side nearest the door opening. some waring and blodgett ovens have two probes...

mostly for recovery time. it got to the point when i was doing 20 pound loads of chicken that it could take up to 3 1/2 hours to get it all done. i wanted it to be a little quicker. but with the added capacity, it might be a wash. most of the grates are the ones that came with my GOSM big...

best of luck on your conversion. once you get it built, its just too easy to get good smoked meat. if you are using electric heaters. get them from Drillspot.com if you can. they are the cheapest place i could find for mine and when they arrive, they come from grainger. so you get grainger...

I finally got around to adding my secondary 750 watt strip heater to my converted fridge smoker today. i now have 2000 watts. i repositioned all my racks and i was able to squeeze in 2 more for a total of 7. i am looking at a mini rack at the top that will only be big enough for wings and...

how big are the little 'pans' themselves? i am shopping for some and i dont want to buy the wrong size.

i am looking at all-weather sealed motors with 8 inch shafts. the motor would be mounted outside on the top of the smoker. i would run the shaft through the "roof" and mount a 6 inch fan blade on the end of the shaft. there would be a run of duct that ran down the inside of the smoker itself a...