Not exactly a fridge / freezer. Still need advice.

[mattmcphail]

I've smoked some meat before on some cheap smokers and have been waiting on the right something to come along to make a better smoker from. I was working for a hospital and we had this blanket warmer that was taken out of service after it failed. Stainless steel, insulated, adjustable shelves / racks etc. Looks perfect to be converted to a smoker to me. I'm thinking the set up will essentially be the same as a UDS (Ugly Drum Smoker). I've marked it up. What are your thoughts. Anything you would change / add?

smoker.jpg

• mattmcphail
• Sep 3, 2012

 

[mattmcphail]

After reading a few posts, if I were to add a 220v oven element I would have to provide 220v service to my patio or garage or where ever I want to run the smoker right?

 

[JckDanls 07]

uuuummmmm yes this is true

 

[mattmcphail]

Seemed obvious but was going to ask anyway.  So that's out.  I think I'm going to stick to charcoal and wood.

 

[mneeley490]

Mattmcphail, many of us have had sucess with a 120v, 1500w Brinkmann replacement element.

http://www.basspro.com/Brinkmann-reg-Replacement-Part-Electric-Heating-Element/product/67284/

or

http://www.cabelas.com/smokers-acce...ferralID=eebcd9bb-f6c8-11e1-97b3-001b2166becc

 

[mattmcphail]

Mattmcphail, many of us have had sucess with a 120v, 1500w Brinkmann replacement element.

http://www.basspro.com/Brinkmann-reg-Replacement-Part-Electric-Heating-Element/product/67284/

or

http://www.cabelas.com/smokers-acce...ferralID=eebcd9bb-f6c8-11e1-97b3-001b2166becc

That' looks like a good option.  What do you use to control it?  Can you get a control for that element on those sites as well?

I usually prefer charcoal and wood but electric would be nice for keeping a constant temp over night and so I could get some sleep.  I was thinking propane but don't know how much gas flavor it adds to the meat.

What are your opinions on conventional vs. digital thermometers for the smoker temp?

 

[mattmcphail]

Mattmcphail, many of us have had sucess with a 120v, 1500w Brinkmann replacement element.

http://www.basspro.com/Brinkmann-reg-Replacement-Part-Electric-Heating-Element/product/67284/

or

http://www.cabelas.com/smokers-acce...ferralID=eebcd9bb-f6c8-11e1-97b3-001b2166becc

Do they sell the control for that element as well?

What are your thoughts about digital vs. standard thermometers?

 

[dward51]

Auber instruments PID controller is what a lot of people here have used.  The controller will monitor the pit temp and then send a signal to a SSR (solid state relay) which switches the voltage on and off to your heating element.  Here is the Auber website, but do a search on the forum for Auber and PID and you will find a lot of info including discussions on how to wire them up.  Remember you are working with voltage and amperage levels that could potentially be lethal or start a fire if done incorrectly, so if you are not confident in your ability to wire this up, get help.  Also the 1,500 watt element in the posts above is a 120v element, but I would still go with a dedicated outlet for the smoker with nothing else on it.  Put the outlet where the smoker will run and plan on *not* using an extension cord for best performance (and I would wire it with at least 12 gauge wire from the breaker to the outlet).

http://www.auberins.com/index.php?main_page=index&cPath=1&zenid=e3102324b7b2335f20a8c35df4fe0d46

As to thermometers, I would think about a analog Tel-Tru model through the door and digital for the pit temp control and meat measurements.  I like having both as you can check one against the other any time you want.  You can find some real nice Tel-Tru analog models for under $50 on ebay all day long.  Sometimes you can get a good one for $15 if you are lucky and time an auction right.  Many options on temp range and probe length too.

 

[mattmcphail]

Unfortunately because of cathedral ceilings in my house, running a dedicated outlet is going to be a challenge.  For the amount I use it I'm leaning more and more towards charcoal / wood.  I always have the possibility of adding propane or elec in the future if I want. 

Are many people running propane at all?

 

[mneeley490]

I use this Auberin PID controller here: http://www.auberins.com/index.php?m...id=203&zenid=e3102324b7b2335f20a8c35df4fe0d46

It's expensive, but worth it, I feel for the peace of mind to be able to sleep while it's doing it's thing.  Folks more electronically inclined than I, can build their own as well for a lot less.

And a dedicated circuit would be nice, but not absolutely necessary if you have a recepticle tied to a breaker without a lot of draw on it. I use an outlet off my garage, with a 10', 12-gauge extension cord. I've had no problems so far.

 

[shoneyboy]

Mattmcphail, Welcome to SMF, where are you from? And another thought is to go with a propane burner……easily portable......

 

[mattmcphail]

I'm from Jacksonville, FL

I've talked to a few people and to start with I'm going to stick with charcoal and wood.  I'm going to have a charcoal rack and few food racks made. 

I was looking at the cabinet this morning and I think I'm going to try to turn the cabinet upside down and build it that way.  This way I can have seperate drawer to access the charcoal. The exhaust is what I'm still working on.  Do I put it coming out of the top of the unit or do I put it lower in the back to trap more heat inside the cabinet longer?  Here are some diagrams of what I'm talking about.

I've included a pic of the top section.  There is a chase that extends the entire back of the cabinet that is perforated that will be perfect to let smoke through.  There is also some vents on the front of that divider that will allow heat through.  I see that divider piece acting as a heat baffle.

IMAG0232.jpg

• mattmcphail
• Sep 5, 2012

smokerdrawing.jpg

• mattmcphail
• Sep 5, 2012

 

[shoneyboy]

I was thinking of truning it over, but didn't know if there was anything that would not allow it.....Another question is, how will the smoke/heat get through the heat baffle ? indirect ?

 

[kristje]

that thing look awsome. i know it will be a great smoker. i built a fridge smoker once it worked great all i did was go to the second hand store and bought a hot plate with a control knob for 5$. i just moved the temp controler to the outside and it worked like a charm.
 

 

[mattmcphail]

I was thinking of truning it over, but didn't know if there was anything that would not allow it.....Another question is, how will the smoke/heat get through the heat baffle ? indirect ?

The heat can go through the large rectangular hole in the back which will then go up and out the perforated back into the cooking box.  There are also some louver type vents on the front of the divider / baffle that you can just see in the pic.  I will also drill a few 1/2" to 1" holes around the perimeter and add more as needed to get the heat where needed.

 

[shoneyboy]

Nice!!!I If you lived closer I wouldn't mind giving you a hand with the fab work......

 

[mattmcphail]

Only thing I'm not set on at this point is how to do my exhaust.  Easiet to do woud just be and oulet / chimney at the top of the box.   A couple vertical cooker builders put the exhaust exit lower on the back of the unit.  This allows the heat to get trapped in the box longer making it slightly more efficient in theory.  I'm not sure how I would do this with the baffled / perforated section in the back.  I'm afraid I'd let too much heat out before it got into the cooking box.  For now for simplicity sake I'm leaning towards a top mounted exhaust.

 

[shoneyboy]

DSCN7321.JPG

• shoneyboy
• Sep 5, 2012

Here is what mine looks like....For the size it could be a little bigger.....