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  5. Electric Smoker OR Landfill: What say you?

Electric Smoker OR Landfill: What say you?

Scheduled Pinned Locked Moved Equipment
175 Posts 34 Posters 14.1k Views 29 Watching
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  • processheadP processhead

    I am a fan of casters on equipment, so this smoker is getting some. Old feet off, enlarge tapped holes for 3/8 inch threaded casters and we be rollin.

    20211001_140358.jpg

    20211001_141742.jpg

    20211001_143616.jpg

    Now that its outside, making a little smoke.

    20211001_142827.jpg

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #112

    processhead this has been educational and fun to watch. Thanks for taking the time to share.

    “You never really die until you end up on the wall at a Cracker Barrel”

    1 Reply Last reply
    1
    • Ridley AcresR Offline
      Ridley AcresR Offline
      Ridley Acres
      Regular Contributors
      wrote on last edited by
      #113

      processhead Does this inkbird PID allow you to set it up to automatically advance through stepping up the different heat levels, or would you need to manually change the temp settings at the desired time intervals?

      processheadP 1 Reply Last reply
      0
      • Ridley AcresR Ridley Acres

        processhead Does this inkbird PID allow you to set it up to automatically advance through stepping up the different heat levels, or would you need to manually change the temp settings at the desired time intervals?

        processheadP Offline
        processheadP Offline
        processhead
        Regular Contributors Power User
        wrote on last edited by processhead
        #114

        Ridley Acres said in Electric Smoker OR Landfill: What say you?:

        processhead Does this inkbird PID allow you to set it up to automatically advance through stepping up the different heat levels, or would you need to manually change the temp settings at the desired time intervals?

        No, this Inkbird is a bare bones PID controller, so it would require new setpoints to be entered manually.

        Paul

        1 Reply Last reply
        0
        • processheadP processhead

          I am a fan of casters on equipment, so this smoker is getting some. Old feet off, enlarge tapped holes for 3/8 inch threaded casters and we be rollin.

          20211001_140358.jpg

          20211001_141742.jpg

          20211001_143616.jpg

          Now that its outside, making a little smoke.

          20211001_142827.jpg

          YooperDogY Offline
          YooperDogY Offline
          YooperDog
          Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
          wrote on last edited by
          #115

          processhead It’s alive, it’s alive! Looking good.

          1 Reply Last reply
          0
          • processheadP Offline
            processheadP Offline
            processhead
            Regular Contributors Power User
            wrote on last edited by
            #116

            I have a pork belly curing in the frig. It should be ready by Monday and the smoker will go for its maiden voyage then.

            Paul

            Ridley AcresR craigriceC 2 Replies Last reply
            3
            • processheadP processhead

              I have a pork belly curing in the frig. It should be ready by Monday and the smoker will go for its maiden voyage then.

              Ridley AcresR Offline
              Ridley AcresR Offline
              Ridley Acres
              Regular Contributors
              wrote on last edited by
              #117

              processhead c530f405-c5f7-4d77-87f0-9b51b461829b-image.png

              1 Reply Last reply
              0
              • processheadP Offline
                processheadP Offline
                processhead
                Regular Contributors Power User
                wrote on last edited by processhead
                #118

                So far my dry run tests of the smoker have been mostly all positive. The A-mazing pellet smoke generator has worked well, but It did go out and had to be relit on a couple of occasions. I might try adding a couple of air intake holes in the underside of the metal compartment where the smoke generator sits.

                Now that I have the PID tuning parameters set, the heating element and controls holds temperatures pretty constant after the smoker is up to temperature.

                On my left- to-do list are:

                • Add a stand stand alone digital thermometer on the door with with a probe for monitoring the IT of product inside while its smoking.

                • I also want to add some angle brackets near the top-sides on the inside of the box so smoke sticks can be used to hang sausage and bacon hooks, The old wire shelves look like they will work pretty good for other smoking uses.

                • I also need to finish installing some sheet metal trim pieces I made to replace the plastic ones that were in there originally.

                Pretty sure there are other tweaks and improvements I will want to make as I continue to use it.

                Paul

                1 Reply Last reply
                2
                • processheadP Offline
                  processheadP Offline
                  processhead
                  Regular Contributors Power User
                  wrote on last edited by processhead
                  #119

                  Wiring schematic for the unit.

                  Smoker Schematic No 2.jpg

                  Paul

                  1 Reply Last reply
                  0
                  • processheadP processhead

                    I have a pork belly curing in the frig. It should be ready by Monday and the smoker will go for its maiden voyage then.

                    craigriceC Offline
                    craigriceC Offline
                    craigrice
                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                    wrote on last edited by
                    #120

                    processhead have you seasoned it yet ?

                    processheadP 1 Reply Last reply
                    0
                    • craigriceC craigrice

                      processhead have you seasoned it yet ?

                      processheadP Offline
                      processheadP Offline
                      processhead
                      Regular Contributors Power User
                      wrote on last edited by
                      #121

                      craigrice , Yes, I have done several dry runs, of smoke, heat, and combined over the last couple of weeks.
                      That nice white interior is starting to take on a yellowish amber color

                      I am on track to smoke a belly I have been dry rub curing for the last few days, probably Tuesday or Wednesday.

                      Paul

                      1 Reply Last reply
                      1
                      • processheadP Offline
                        processheadP Offline
                        processhead
                        Regular Contributors Power User
                        wrote on last edited by processhead
                        #122

                        Added angle brackets for hanging smoke sticks today.

                        20211010_164130[1].jpg

                        20211010_164135[1].jpg

                        Paul

                        ND MikeN 1 Reply Last reply
                        2
                        • processheadP processhead

                          Added angle brackets for hanging smoke sticks today.

                          20211010_164130[1].jpg

                          20211010_164135[1].jpg

                          ND MikeN Offline
                          ND MikeN Offline
                          ND Mike
                          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                          wrote on last edited by
                          #123

                          processhead I really like following this build!

                          1 Reply Last reply
                          1
                          • Dr_PainD Offline
                            Dr_PainD Offline
                            Dr_Pain
                            Sous Vide Dry Cured Sausage Traeger Team Blue
                            wrote on last edited by
                            #124

                            Man I LOVE this project!!!

                            1 Reply Last reply
                            0
                            • processheadP Offline
                              processheadP Offline
                              processhead
                              Regular Contributors Power User
                              wrote on last edited by processhead
                              #125

                              Show time. Getting ready to close the door on these two 1/2 slabs. They look kind of lost in that big chamber. Wish I had some more ready to keep them company. lol20211011_084259.jpg

                              Paul

                              1 Reply Last reply
                              3
                              • JonathonJ Offline
                                JonathonJ Offline
                                Jonathon
                                Team Blue Admin Walton's Employee Power User
                                wrote on last edited by
                                #126

                                processhead I wanted to wait until I had at least a little time to catch up on this thread. That looks awesome man, I cannot wait until you have the chance to smoke something in this! Any thoughts on how you could improve the pellet smoking? One thing to consider is that for really well-insulated smoker you don’t want to use pellets internally like that. This is because they apparently put off more pressure than chips/dust. I also wonder if that had anything to do with why it went out? Probably not, it was probably just lack of air? I don’t know this for sure but that is the reason we have gotten int he past for not doing it with the Pk 100 smokehouse. Just something to consider/look-up. I am betting someone here in the PK100 might be able to break this down further.

                                Still, it looks amazing man, cant wait to see it in use!

                                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                processheadP 1 Reply Last reply
                                0
                                • JonathonJ Offline
                                  JonathonJ Offline
                                  Jonathon
                                  Team Blue Admin Walton's Employee Power User
                                  wrote on last edited by
                                  #127

                                  Oh! what a good time to get up to speed! Good luck processhead !

                                  Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                  1 Reply Last reply
                                  0
                                  • JonathonJ Jonathon

                                    processhead I wanted to wait until I had at least a little time to catch up on this thread. That looks awesome man, I cannot wait until you have the chance to smoke something in this! Any thoughts on how you could improve the pellet smoking? One thing to consider is that for really well-insulated smoker you don’t want to use pellets internally like that. This is because they apparently put off more pressure than chips/dust. I also wonder if that had anything to do with why it went out? Probably not, it was probably just lack of air? I don’t know this for sure but that is the reason we have gotten int he past for not doing it with the Pk 100 smokehouse. Just something to consider/look-up. I am betting someone here in the PK100 might be able to break this down further.

                                    Still, it looks amazing man, cant wait to see it in use!

                                    processheadP Offline
                                    processheadP Offline
                                    processhead
                                    Regular Contributors Power User
                                    wrote on last edited by
                                    #128

                                    Jonathon If you drill down through the thread, you will see that the pellets are burning in a A-mazing smoke tray, and it is located underneath the main chamber in a separate metal enclosure with a passageway for the smoke.

                                    So there is some physical isolation between the pellets and the main heat source which should mean a safer smoker.

                                    Another benefit is it should make cold smoking super easy.

                                    Paul

                                    1 Reply Last reply
                                    1
                                    • JonathonJ Offline
                                      JonathonJ Offline
                                      Jonathon
                                      Team Blue Admin Walton's Employee Power User
                                      wrote on last edited by
                                      #129

                                      processhead Gotcha okay, I saw that you were using that but assumed that it was internal. Smart to have it underneath. Have you sussed out why they went out on you?

                                      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                      processheadP 1 Reply Last reply
                                      0
                                      • samspadeS Offline
                                        samspadeS Offline
                                        samspade
                                        Team Orange Masterbuilt Sous Vide Team Blue Power User
                                        wrote on last edited by
                                        #130

                                        processhead Glad to see it finally getting some product loaded. Better to try it out one two small blocks than risking a failure with it loaded. You have plenty of time to use that loaded. Geat post

                                        1 Reply Last reply
                                        0
                                        • processheadP Offline
                                          processheadP Offline
                                          processhead
                                          Regular Contributors Power User
                                          wrote on last edited by processhead
                                          #131

                                          Batch #1 done.

                                          20211011_161937.jpg

                                          20211011_162206.jpg

                                          Paul

                                          ND MikeN B 2 Replies Last reply
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