- Joined Feb 14, 2011
Thats what i have. All the controls are in the bottom slide out. I put in a new thermo couple, high heat wiring, relay and switch for the fan. The heater can get to 280 if needed. Done hundreds of lbs of jerky, SS, Sticks in it.Rich I just came across a Cres-Cor non insulated food warmer similar to yours that I'm currently converting into a smoker. The cabinet is the same as yours which fits standard 18X26" pans. My electrical system is set up a little different than yours, probable because it was made in 1963. I have a separate thermostat knob and a 10 hour timer with blower. The blower blows the heat up the back wall in a separate channel that has slots in it which disperses heat pretty evenly to each of the tray racks. It also has a removable 8X10 pan with a perforated lid built just above the heating element, the normally filled it with water which created steam. It also has a thermometer mounted on outside of the front door indicating internal temp of the cabinet, it states it will go up to 250 degrees. I had to do some rewiring to the plug and free up the blower motor but I got it working. The numbers have warned off of the thermostat knob so I’ll have to experiment with the position of the knob to see what temps I can get. Today with after one hour with the knob turned 180 degrees the cabinet temp go to 130 degrees….more test to come. My plan is to see if the pan resting on top of the element will get hot enough to burn wood chips/dust. Not sure about adding gas just yet might not have to with the blower. I’ll take some pics here in the next few days and share with you experts since I’m pretty new to smoking.
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