Cerakote oven to smoker conversion

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TexasPelican

Newbie
Original poster
Dec 23, 2024
3
3
Good afternoon, I'm a newb here but I've been following and exploring the forum for awhile. I'm hoping to get some input on a build I'm starting.

I have a 6ft x 4ft x4ft ceramic coating/powder coating oven that I built for my firearms business and I no longer use for work as I have upgraded. It is insulated with kaowool and has always been a great oven, held 300 degrees for hours no problem. It has an auber PID controller with two 4000 watt oven elements (240v). I'll attach photos. I know it's overkill and crosses the line between oven and smoker but it's already built just needs some engineering adjustments and modifications. I have multiple smokers, offset, electric, pellet but I've started cooking for church and work alot more often and honestly need the additional size and space to be able to complete the cooks without using multiple smokers. Ideally I'd like to make it a rotisserie smoker but that's not a deal breaker for the prototype. I'd like to design the system to be a little bit more long term than dropping an iron skillet on the elements and putting wood chips in it. I have an entire engineering shop full of equipment I can use to complete the build and design /manufacture whatever I need but the engineer I work with is basically of no help when it comes to what I'm doing (lack of interest and extremely young).I'm open to suggestions and of course input on all the things I'm sure I'm over looking.
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How do you plan to handle grease drip? Need a deflection plate/grease trap of some sort, this will change the heat dynamic in the cooker.
 
How do you plan to handle grease drip? Need a deflection plate/grease trap of some sort, this will change the heat dynamic in the cooker.
I was thinking I would cut some thin plate with a slight bend towards the back that would catch and drain into a trough in the back with a catch pan. Similar to my pellet smoker.
 
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