A few Questions for you Electric Smokers

Discussion in 'Electric Smokers' started by tbone2k, Apr 13, 2008.

  1. tbone2k

    tbone2k Smoke Blower

    1. When you get your temp started and have your wood chips in there.. do you wait till the chips start smoking before putting the meat in.? or do you throw it in right away when the temp gets up.?

    2. I have a smoke hollow elec. And the temp control just goes from low to high and then the levels in between. is there a replacement unit i can get to plug into this to actually set at a temp and not keep tinkering with the dial.?

    3. Does anyone else have there grills/smokers on their deck.? what do you use under them to protect your deck from getting dirty, drippings, coals, whatever on your deck.

    Thanks for any responses.
  2. white cloud

    white cloud Master of the Pit OTBS Member

    I always wait for the smoke to add meat. I have the same one as you know. And it depends on the ambient temp as to where to set your dial. The thermometer on the door is like 50* off. You need a digi with probe, I inserted mine in a small block of cherry
  3. richtee

    richtee Smoking Guru OTBS Member

    I do not use electric, but most of this applies across the board to smaller smokers

    I'd wait for a few min of the white stuff to cook off. See the "Short discourse on preburning wood" thread.

    I do not use electric, but most of this applies across the board to smaller smokers

    I believe there are temp controllers for you. Do a search for "temp control" or some such..I have seen them here

    I have used and recommend a sheet of dura-board - the tile backing stuff. It's cement that's fiberglass re-inforced. Some here have made little brick patios...just seen one withing the last few days.
  4. kratzx4

    kratzx4 Smoking Fanatic

    Your welcome. I hope this is of some help.
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Tbone: My smoker is on the deck, I just laid some paver block down, It's under The smoker and grill.

    I raised the smoker up by building a platform, easier on my old back. With this setup, I can just use the powerwasher and clean up the block. Or it could be sprayed with a degreaser and washed up with a hose. The lp tank is only there during smoking. I remove it if I'm goin to use the grill. I will be hooking up to a 100 pound tank that will sit behind the deck.
  6. tbone2k

    tbone2k Smoke Blower

    that looks pretty good.!!

    i may have to do something like that. i was wondering about the type of brick i would use. but, those thin patio bricks look like they would work fine
  7. kookie

    kookie Master of the Pit OTBS Member

    For putting under your smoker, I would think those grill mats would work. I mean I seen that they are for caughting the drippings from grills....Get a digi thermo to set your temp control...............I normally let me smoker heatup and start making smoke then put meat in, normally about 30 mins..........Hope that helps...............

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