Master of the Pit
SMF Premier Member
- Joined Jun 23, 2011
Cool! That's what I was wondering about, all nighter's.
I can get a range of between 225° and well over 400° if I want. I generally never go over 350°, which is what I go up to when I want crisp chicken or turkey skin. The smoker won't go any lower than 225° for a few reasons: 1) The smoker is very well insulated and it holds heat like crazy, and 2) Because of the operating characteristics of the pellet burner unit itself. Combine the 2, and the smoker will not operate any lower than 225°. More on the details of this later in this post. Why do I use an A-Maze-N pellet smoker? By nature, pellet burners do not produce tons of smoke, especially at higher temps. I use the A-Maze-N pellet smoker to enhance the smoke production and it works great. I am surprised, however, how much TBS is produced by the Smoke Daddy pellet burner unit at lower temps. If you like a light smokiness to your food, don't use the A-Maze-N pellet smoker. Here is a video of the smoker working. Keep in mind that the smoke you see is all coming from the pellet burner:
YES!! I saw this and could benefit from the advances in this new controller. I watched videos of this controller and it has variable speed fan control, advanced auger control and some other really nice features. It has a feature where if the temp drops below 130°, it will automatically reinitiate the ignition process, great in case you have a "flame-out", which I had occur once. Luckily, I set up my maverick with a low temp alarm to warn me of low cook chamber temps. The temp control should be a lot tighter now, I can get temp swings as high as 30-40 degrees of overshoot. I don't worry about that, though. My meat always turns out great, it all averages out. And the meat always stays super moist as well, I never foil or wrap anything. Foiling is so much hassle in my book. With probes in place, I rarely even open the door to peek. As they say, "If you're lookin', you ain't cookin'". My personal mantra is "Keep it Simple" and, I'm lazy as well. So this all works out for me. All-in-all, my smoker has exceeded all my expectations. It works in sweltering heat of Summer and the snow and mind-numbing cold of Winter. I was smoking meat in the dead of winter last year with sub-zero air temperatures. So cold, in fact, you absolutely hate to go outside.
Did you see that Smoke Daddy has upgraded to a PID controller? Holds the temperature within 5°. Work great in any type of weather.
Eat it and get FAT!! In the video, I was preparing the pork butts for my sons' graduation parties. My son and step son both graduated from high school last spring. People just went bat-shit crazy over the pork. I served it up nekid and with an optional whisky sauce or mustard sauce that they could add. CRAZY GOOD! Nobody knows what real BBQ is up here in Wisconsin.What do u do with all of that meat
The reason I have 2 is because I wasn't sure how the smoker was going to behave. This smoker was basically an experiment, so the exhaust configuration is not specific to anything. I was worried that one located high in the cook chamber would allow heat and smoke to escape too quickly. I installed a lower one to keep more heat and smoke in. They are both connected to a common stack and have dampers on each outlet. Turns out, I leave both fully open all the time. If I would change anything, I would increase the diameter of both or maybe just have one large exhaust up high. With it being so well insulated, heat loss is not a factor.WhY did you use both a lower and higher stack outlets and how do they work? Does a damper separate them? Is this specific to a PELLET conversion or is it recommended for all fridge smokers (ie: electric too?)
Just to keep things clear, both vents are exhausts on this smoker. I am not sure how having "vents" anywhere on this smoker would work because the inside of the smoker is slightly pressurized by the pellet burners draft induction fan. Because of this slight pressurization, every vent or hole or leak......whatever, becomes an exhaust point. It's virtually impossible to draw in outside air through the cook chamber. The only way to increase outside air volume is to install an induction fan with more CFM.With a insulated fridge they heat control is tough to maintain with a pellet burner, because they have a minimum pellet feed rate. Having a upper exhaust and a lower vent control allows you to draw and cooler air to help regulate your temperatures through the PID controller.
You need adiquate exhaust in order to create draft. I did a insulated cabintet build with a Cres Cor Food warmer. About same as refrigerater build in design. You can check it out here (http://www.smokingmeatforums.com/t/233063/vertical-pellet-smoker-build-food-warmer-proofer) Like you in the first part of testing I had issues with heat creaping up or just would not come below 230 deg. I had to install a second draft vent in the bottom to help bring in cool air to regulate the temp down. I can run it at 165 degrees now or any thing there after. I have done Jerkey on it with a over night cook that when I got up from my sleep it was running 171 and that is with in the 5 degree pellet pro says they will run. Inside guage has always been spot on to the set temp.
Just to keep things clear, both vents are exhausts on this smoker. I am not sure how having "vents" anywhere on this smoker would work because the inside of the smoker is slightly pressurized by the pellet burners draft induction fan. Because of this slight pressurization, every vent or hole or leak......whatever, becomes an exhaust point. It's virtually impossible to draw in outside air through the cook chamber. The only way to increase outside air volume is to install an induction fan with more CFM.
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