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Yes It's definitely a 220v element, got it from sausage maker. It's the element they use in there 100# smoker! Thanks for the info! Here is a link to the element.
https://www.sausagemaker.com/Heating-Element-for-100-lb-Electric-Smoker-p/19-1412.htm
Yes I do have that. And I ordered some 8 ga. High temp oven wire. One thing about this element is there is no ground, just 2 terminals. Will this be ok? The element sits slightly off the bottom of the smoker on small ceramic spacers.
Hey guys, got my smoker built about 3 months ago! Got my father in law to put in a 220v outlet outside and got the Pid wired to that after about 3 months of asking lol! Now I need to wire the heating element to the Pid which I think I can do myself. Just looking for a little guidance from you guys!
Hey guys! I just finished my first electric smoker build... Well the shell anyway. Took me awhile!! I'm trying to source an element for this thing. It is fairly large and would like to get some temps up to 350 or so. Outside dimensions are 40"X40"X72". Aluminum on the outside, steel on the...
I'm thinking of using a fin strip heater with a pid attached to it. What kind of temps do you think I should expect with a unit like this?
https://m.grainger.com/mobile/product/TEMPCO-Finned-Strip-Heater-2MXF5?fc=MWP2IDP2PCP
Ok so it's been awhile since I've posted on this thread!
I decided to go with electric only. Plan on putting one slider vent on the bottom front and 3 slider vents near the top. Will this work or would it be better to put a stack on it? I have the frame welded together and the inside put...
I added 12oz. Of water to the mix for a 15# batch. That's what the recipe I used called for. Maybe my thermometer is a little out of wacky cause it sure rendered most of the fat and shrunk away from the casings. Guess I'll just have to get my smoker finished so I won't have to worry about it!
So I made a batch of summer sausage last night and put them in casings and fridged them over night. I'm smoking them now at about 160. I packed the casing super tight! When I insert a probe into the sausage to take a temp the fat comes shooting out like a rocket when I remove the probe. Is...
I know they are spendy but if im bUilding something nice might as well go all out. Yes those vents are arched, I have a green egg and that's where I got the idea from! I'm sure you could flatten them and rivet them in place don't ya think?