I wanted to say hello! I am a newbie to smoking meats. I built my own electric smoker by re-purposing a commercial cook and hold cabinet. It uses an 875 watt element, the original temperature controller and probe for box temperature and several stainless steel oven racks cut to fit into the pan slides. The door already had a lower and upper (closable) vent. A cast iron skillet hold my wood of choice, and a stainless pan next to the wood provides steam. A large Stainless Hotel Pan catches the drippings. I have already had (my family is biased) good success with poultry, Brisket, pork shoulder (for slicing) and ribs. I am ready to take it to the next level and develop a cosistent and repeatable method for success. This forum is now my place to tap into the knowledge gained from experiences, successes and mistakes.
