HI Everyone,
I have an exciting new build, looking for ideas/experiences. I have been using a small electric smoker for years. I process deer and hogs for ourselves and friends/family. So we put a lot of hams, cured sausages etc through it. Along with the occasional pork butt, brisket etc. I like ease of use and simplicity!
Bought a Vulcan cook/hold oven for $150 on Craigslist!! Stainless cabinet, racks etc are perfect. They said some of the switches are bad. Playing around with it the trays that hold the controls and elements are dirt simple. It heats up but then thermostat turns off and won’t turn on again...Going to play with it but likely will just rip all that out and replace with a basic PID controller and relay to hold one set point.
Questions:
-Anybody every do this? Point me towards other builds?
-It’s intended to work with a circulation fan is this good/bad? Dry meat out? Or make for more even smoke?
-Going to use a hot plate or similar element in the bottom of each holding area with a small hotel pan on it. Ideas for sourcing or examples of use?
-Going to put hotel pans in the next shelf up to catch grease, figure that smoke will go around them plenty but wondering if it will block too much? Again thoughts welcome
-Any body use a smoker like this inside a garage with exhaust fan? I have a hood and exhaust fan through the wall in my processing room wondering if I just can it in there or if I will need to roll it outside.
-Do I really need a smoke stack? Figured the doors would leak enough it won’t matter. I see cook/hold ovens with smoke/hot plates from manufacturers that don’t have a stack?
Thanks in advance. I have one picture for now, more coming.
I have an exciting new build, looking for ideas/experiences. I have been using a small electric smoker for years. I process deer and hogs for ourselves and friends/family. So we put a lot of hams, cured sausages etc through it. Along with the occasional pork butt, brisket etc. I like ease of use and simplicity!
Bought a Vulcan cook/hold oven for $150 on Craigslist!! Stainless cabinet, racks etc are perfect. They said some of the switches are bad. Playing around with it the trays that hold the controls and elements are dirt simple. It heats up but then thermostat turns off and won’t turn on again...Going to play with it but likely will just rip all that out and replace with a basic PID controller and relay to hold one set point.
Questions:
-Anybody every do this? Point me towards other builds?
-It’s intended to work with a circulation fan is this good/bad? Dry meat out? Or make for more even smoke?
-Going to use a hot plate or similar element in the bottom of each holding area with a small hotel pan on it. Ideas for sourcing or examples of use?
-Going to put hotel pans in the next shelf up to catch grease, figure that smoke will go around them plenty but wondering if it will block too much? Again thoughts welcome
-Any body use a smoker like this inside a garage with exhaust fan? I have a hood and exhaust fan through the wall in my processing room wondering if I just can it in there or if I will need to roll it outside.
-Do I really need a smoke stack? Figured the doors would leak enough it won’t matter. I see cook/hold ovens with smoke/hot plates from manufacturers that don’t have a stack?
Thanks in advance. I have one picture for now, more coming.
