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One more mailbox MOD....Works GREAT!!

radioguy

Smoking Fanatic
727
117
Joined Jan 12, 2013
I got a Smoke Hollow 30166E at a close out deal a few months back.  I bought this one for the convenience of an electric, small cooks, jerky.  There is really no air flow in this cabinet, there is no air intake aside from holes in the base and leakage around the door.  The top has  a very small vent less than 1/4" diameter. 

I had some 3" exhaust pipe in the shop and matching hole saw so I went to work. 


3"air intake on cabinet lower left side


3" exhaust / stack on cabinet top rear right


Made flanges from some #10 sheet, tacked pipe to flanges and sealed with some high temp sealant


Fabricated a butterfly valve for the air intake so I could close off cabinet if I needed it and control air.

A few sheet metal screws and more red sealant under the flange.


Sealed inside as well.  Had to bend the bottom grate out of the way.  It's attached by bolts in each corner.  

Still thinking of an easy way to make this bottom grate easily removable for cleaning. 


Top stack with sliding "door" 


$7 Walmart mailbox for my AMNPS from Todd.


All put together!


First jerky run!!  Cracked pepper / garlic turned out great!   But this smoker is TOO small only can do 5-6 lbs at a time.  

Made heat deflector out of an old sheet pan.  Cut and turned up one side and brazed the corners. 

You can see it just above the bottom grate.  I put about 15 3/4" holes in this pan to allow air / heat circulation. 

I still want to work on door seal as it leaks a bit.  Maybe will add some felt / ribbon gasket. 

So far I've done jerky, beef ribs and a few butts.  All with good results, but I'm still learning.   The AMNPS from Todd runs great

good smoke and long burns. I run the intakes wide open and close down the top vent to about 20% open.  This helps retain heat

and gives me a good TBS. 

Thanks to all of you who have posted your mailbox mods and shared your experiences!!!

RG 
 

kc5tpy

Master of the Pit
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Joined May 12, 2013
Hello RG.  Good looking job.  Well done.  Keep Smokin!

Danny
 

mchar69

Smoke Blower
100
11
Joined Dec 25, 2013
That is EXACTLY what my friend is looking for!
Thank you so much.

How are you regulating the box temps,

and dealing with meat temps? 
 

radioguy

Smoking Fanatic
727
117
Joined Jan 12, 2013
Mchar,

I use a maverick 732 thermo. The door thermo on my unit is pretty good checked it with boil test.

RG
 

goliath

Smoking Fanatic
567
63
Joined Oct 8, 2013
nice job !!!!
your vents with the butterfly valve and sliding door looks EXACTLY like the ones we put on my fridge build. nice to have the equipment and material around to make the stuff up..... also sure helps to have the skills ... or buddies THAT LOVE SMOKED MEATS  to bring it all together. you will love your new mods ...  I DID

Goliath  :o)
 

radioguy

Smoking Fanatic
727
117
Joined Jan 12, 2013
This little box has been working great and putting out some great food.
I did a few simple mods that will help even more.

Added heat diffuser, made out of old baking pan, it sits about 4" above heating element and rests on existing rack hardware.
This really helped even out temps.



Installed 1/2" nomex gasket around door. From day one this was leaking pretty good.


Added additional door catches. Had to remove magnetic catches to install the gasket.


Added 16g steel sheet on bottom of cabinet. This cabinet is pretty thin stuff, very hot near the element. I made this
to slide out for easy cleaning.

 

bmaddox

Master of the Pit
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143
Joined Jan 5, 2015
Great job. Those mods look like they came from the factory (unlike my mods that look cobbled together).
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
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Joined Jan 6, 2011
I looked again, nice job, does the flag pop up when its ready ?

Gary
 

radioguy

Smoking Fanatic
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117
Joined Jan 12, 2013
Guys thanks for the comments.

Gary still working on the mailbox flag!

Smoke On!

RG
 

usaftrevor87

Smoke Blower
82
11
Joined Feb 22, 2015
Pardon my ignorance (1st post), but how does the intake & exhaust help with an electric smoker?
Is it just for circulation purposes to keep heat even?
I am actually bout to buy my first smoker (probably this model) & was researching it and found this post. Thanks for the awesome info!
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
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Joined Jan 6, 2011
For the smoke and heat gotta have both intake and exhaust for the Smoke tray and you don't want stale smoke

Gary
 

bmaddox

Master of the Pit
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Joined Jan 5, 2015
The heat in the smoker will create a "chimney" drawing in cold air from the bottom and forcing hot air out the top. This flow of air will keep the smoke circulating. As Gary said, you don't want stale smoke.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
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Joined Nov 12, 2010
RG, morning...... I just realized your smoker was an analog unit... I thought it was a digital.... I deleted my thoughts.....

Looks good to me.....


Dave
 
Last edited:

radioguy

Smoking Fanatic
727
117
Joined Jan 12, 2013
USA,

Gary and bmaddox are correct. You want to have good air movement for smoke and heat flow. Vent moisture too, this smoker does great cold smoking and low temp jerky.

Dave I am planning a PID set up after the "frypan" controller dies.

RG
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
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Joined Nov 12, 2010
USA,

Gary and bmaddox are correct. You want to have good air movement for smoke and heat flow. Vent moisture too, this smoker does great cold smoking and low temp jerky.

Dave I am planning a PID set up after the "frypan" controller dies.

RG

That would work very well....... I can't see a bi-metal therm quitting too soon....
 

radioguy

Smoking Fanatic
727
117
Joined Jan 12, 2013
That would work very well....... I can't see a bi-metal therm quitting too soon....
I see the element going out first. The main problem is with how it cooks. Temp setting has to be set higher at beginning and as cook progresses it has to be lowered to maintain constant temp. PID is more set n forget.

RG
 

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