new to the questions on temps

Discussion in 'Roll Call' started by jkraft, Feb 18, 2009.

  1. jkraft

    jkraft Newbie

    hey guys/gals how is it goin. im new to the site and so far i love it!! ok here we go...i recently just got done building a smoker out of an old freezer and its all digital thermostat with a electric burner. my thermostat can only go to 220 and was wondering if that wouuld be good enough. i'm not that new to smoking sausage and sticks but i would like to broaden my meats like into pastrami and pulled pork and whatever else i can find. i did a deer roast on it for the first time last night and it took 7 hrs to reach 160 deg. is that bad?? any help would be greatly appreciated!! thank you in advance.
  2. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard!
  3. Welcome to the forum!! 220 max is doable for just about all smoking. If you can keep it there consistently is the main concern. There are times I sure like to crank up my smoker to 250, even 300 and above. But pork butt, brisket, ribs, pastrami, sausage, poultry, fish etc will all do well within the 200 to 220 range.
  4. solar

    solar Smoking Fanatic SMF Premier Member


    It all depends on how hot you can get your smoker. If the element can get the smoker up to 220° and keep it there, you should be fine.

    You question about your roast depends on how big the roast was, if it was a 2lb roast, then it shouldn't take 7 hours, if it was a 6 lb roast then yeah 7 hours might be okay.
  5. jkraft

    jkraft Newbie

    thanks.. my roast was about 4 lbs and my smoker was holing temp at about was really windy and snowing here (in fargo, ND). i think i might have to add a smaller burner in the inside of the cavity to make sure i can get it up to 220 consistently. the thermostat i have is very accurate and will hold the temp within + or - 1deg. if i want it to. this is the first smoker i have built and oh man what a learning experience it was!
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. All good info so far. If you want crispy skin on your poultry, you would have to get the temps up to 275-300 for a short period. Not really necessary as you can always throw it on the grill for a bit just to get the skin crispy.
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    jkraft, Welcome to the forum! Glad to have you here and looking forward to your input. :)
  8. graybeard

    graybeard Smoking Fanatic OTBS Member

    If you want hotter temps and your element will put out more heat you can insulate your sensor. Of course you will have to have another thermometer for a true reading. We would like to see some pictures of your smoker as well as your meats!

  9. jkraft

    jkraft Newbie

    ya i want to post pics but i dont know how to get them from the computer to this site. i'm not very computer literate.
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome, jkraft. You'll find lots of helpful people here.
  11. desertlites

    desertlites Master of the Pit OTBS Member

  12. jkraft

    jkraft Newbie

    well here we go.... i have no idea what i am doing, hope it works!! the box below the freezer houses my element and chips.

    <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>

    <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>

    <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a>
  13. Looks good!!
  14. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Welcome from Pittsburgh, PA. Your temps seem OK for most smokes....I'm sure someone will come along to give you more advice.

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