First pork shoulder on "The Electric Frankensmoker"

[goingcamping]

I don't think you need the full expense of a hood and fan.  Should be able to use double walled vent stack from Lowe's or Home Depot (think like for a gas hot water heater or furnace).  Just run it up through the garage ceiling and out the roof with the proper cap.  Should not be too expensive.  I'm thinking of doing this on my back covered porch if I ever get my warmer cabinet project up an running.  If they can put a gas furnace & hot water heater in a garage and vent it like that, why not a smoker that runs at a much lower temp and has no flame (electric).  Just make sure that's where you want it before doing this as that's pretty permanent. Frank has vents that keep the elements and internals cool, it emits the smoke everytime it kicks on, so just having a pipe (like a H2O heater) would help, but it would catch all of it?

On the other hand with that tall of a vent stack on a warmer cabinet smoker, you will have one hell of a draft and could probably add an adjustable dampener to fine tune it.

PS - do you really think that good looking pork is going to make it until tomorrow?  Might have to blame it on "sleep walking" or something.....:biggrin: The one on the left is for our home consumption...the one for work made it, intact, and is back in the warmer at 110*

Good thing you have lots of room in "Frank".  Once the office finds out what good Q tastes like they will be asking for more of it and more often.  It got to the point I was doing 4 pork shoulders at a pop in my 18.5" WSM before I retired.  We even had a couple of times of the year they expected me to bring in 8 or 10 fatties and pork shots too.  You will be very very popular.....That's the plan, start selling the stuff!

~Brett