I just built a "lectric" smoker

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smokeys dad

Original poster
Jan 14, 2007
Chickasha, Oklahoma
First Smoker I ever built, Seems to work well.
The local Maytag store donated an Electric Stove.
Tore Down the Stove, re-used the 230 VAC Broiler element (re-mounted vertically and powered by 115 VAC) to maintain the setpoint via a digital controller and an SSR (Solid State Relay)
Aw Heck, like any proud Daddy, I have pictures.

With one full load of chips, it'll smoke solid for about 4 hours. as the wood runs out, the main element makes up for the lost heat.

It's pulls about 6 amps and is VERY well insulated.
The temperatue controls are located inside a Hoffman enclosure, and the wood top has several coats of polyurethane.
I'm smoking some pork chops and Chickens as I write this and It's snowing outside. This will be it's first foul-weather test.

I've got maybe $50 invested in this thing, (Gotta love Ebay)

It's cheating like hell, but it's SOOOOOOOOO much easier than stoking that old Bullet!!!!
Smokeys Dad
Now that is what is called CLASSY

Very nice job...what are the low and high heat ranges you can obtain?

Can we see a pic of the inside?...thanks
I agree...that is a Classy setup. I would like to learn more about your controler and pics of the inside. :)
That is one SWEET smokin machine. Excellent job putting that thing together, and the wheels are a nice touch, if you could come up with some classic mags or spoke wheels. Looks first class - if you ever wanna adopt it out, let me know. Two thumbs up and 5 stars for ya :D

Keep Smokin
Here's some pics of the inside.

The Temperature will hold about 150-175 F with just the wood chips and the small element that starts them up. (which can be switched off or turned down)

With the Digital Controller and main element only it will hold setpoint within a degree or so from ambient to 375 F

Some of the pictures are of the first incarnation.

Functionally, there are no differences, I just wanted to make it weather-proof. I had an old electrical enclosure laying around, wood from a cabinet they threw away at work.

Ovens have a natural air flow. on the picture of the interior you can see how the door-seal only goes down to about 3/4 the way down the sides.

You can also see where the smoke leaves out the top-back, and where I patched all the holes (light fixture, elements)

So basically, you have air flowing from lower front to upper back. A damper on the stack can be used, but i always leave it wide open.

The Stack is 4" double-walled water heater flue. I used high-temp RTV Silicone (good to 650 F) to seal around the stack. The hot air rising in the stack creates the flow and pulls the air in over the wood.

My wife was very understanding,
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