New smoker

[Reginald]

Finally got to start seasoning the new smoker. Let the fun begin. Made on the cheap with leftover construction material. Heat is from two 1000w burners controlled by two 1000w dimmers. I have less than $150 into it.

 

[old sarge]

Looks like a nice set up.

 

[SonnyE]

Looks to be right about wonderful to me!
Ought to get about anything done.

 

[Fog Monsters Inc]

oh, really what you do with this ?

 

[SmokinAl]

Excellent build!
Looking forward to seeing it in action!
Al

 

[Reginald]

oh, really what you do with this ?

Gonna be mainly jerky and sausages

 

[Reginald]

Added a couple of thermometers to the door. I noticed in the pic they look crooked but they aren't.

 

[gmc2003]

Nice build, cannot wait to see it in action.

Chris

 

[pushok2018]

riginald,


I was thinking of building almost the same smoker for some time already. It was supposed to be constructed of pine tongue and groove planks (not plywood) and using propane burner instead. I have a very small backyard so I never started building it because I was always afraid of an open fire inside of wooden box. Your smoker is using electrical hot plates which makes it a little safer (I guess). On the other hand it will be more expensive to use because it will be consuming lot more electricity.

In any way, could you please let us know how long does it take to raise temperature inside the smoker let’s say up to 170F and how well it keeps the temperature inside ? I know that wood is a good insulator but…


Thank you in advance

 

[Reginald]

It only takes maybe 10-15 minutes to get it up to that range with both plates at full power. After that, I can hold temp by only having one hot plate on. Adjusting with the dimmer. Holding temp is not a problem since it is insulated with 2" foam. When I was seasoning last weekend, the temp inside the smoker was still 112* an hour after turning it off with the vents wide open. Outside temp was 30*ish.

 

[pushok2018]

Thank you for the reply, Reginald. So, your smoker is a double wall unit....and insulated with 2" foam... Got it.
One more question: did you have to install an additional circuit for your smoker (and if "yes", how many amps it should be to hold 2000 w?) or you using an existing one?

 

[Reginald]

Thank you for the reply, Reginald. So, your smoker is a double wall unit....and insulated with 2" foam... Got it.
One more question: did you have to install an additional circuit for your smoker (and if "yes", how many amps it should be to hold 2000 w?) or you using an existing one?

I am using an existing circuit. No problems.

 

[Reginald]

Trying her out. 6 lbs of ground venison jerky. Going good so far

 

[GaryHibbert]

Great job!! Looks very good.
I notice you don't have any kind of a drip pan over your heat elements. Not a problem with venison but what's your game plan for other meats?
I'd also like to know what your max temp is.
Gary

 

[Reginald]

Great job!! Looks very good.
I notice you don't have any kind of a drip pan over your heat elements. Not a problem with venison but what's your game plan for other meats?
I'd also like to know what your max temp is.
Gary

Originally, I had an a-frame piece of stainless over them that went side to side like in the pic. But, when I first tested the smoker, it trapped a lot of heat and got really hot. So I think I am just gonna put some kind of pan on the first rack to cover them.

As far as highest temp, I don't know. I am running 165* right now with one dimmer 3/4 on. The other element is off. I will report back when I do something that requires higher temps.

 

[Rings Я Us]

Sweet! Points for sure!

Good luck using it. Looks like the burners are protected from residual heat ok in the stainless box.

 

[Reginald]

Sweet! Points for sure!

Good luck using it. Looks like the burners are protected from residual heat ok in the stainless box.

Thanks. Yeah. And the inlet vent is right there too for cool air.

 

[Reginald]

Done and happy. Put the jerky in at 130 and let it rise slowly to 165. Held it between 165 and 180 without much adjustment at all with one burner. Added smoke at one hour in. Used one tube of pellets that smoked for about 3 hours. Used the seasoning pictured and peppered each piece individually. Same way I do dehydrated jerkey. The smoke adds so much

 

[GaryHibbert]

Well Reginald. Sure looks like your new smoker performed just GREAT. Gotta love it when a plan comes together like this.
Nice job on everything.
POINT
Gary

 

[Reginald]

Well Reginald. Sure looks like your new smoker performed just GREAT. Gotta love it when a plan comes together like this.
Nice job on everything.
POINT
Gary

Thanks. Very happy. Made it easier by lurking around here. And talking with Daveomak.