Adam Greer
I use a solid stat relay

smokin greg i have a diy stainless cafeteria hot holding box . Was having same problem long time getting it up to temp. I converted it to 240 Volt and have two 2100 watt burners in it and a separate 110 volt burner to produce the smoke because the 2100 colt burners run off of a thermostat and dont stay on long enough to produce a good steady smoke.

I have a DIY out of a cafeteria hot holding box it was 110 volt 1500 watt which would get up to around 215 degrees but took a long time. I converted it over to 220 volt and two 8 inch 2500 watt stove top burners.

JohninPa what is your meat block. My small batch is 5lb. Deer and 4lb. Cheap lose mild breakfast sausage for the fat content .then i use 26mm casings with 1/2 inch stuffing tube because I broke 2 suffers trying the small tube and 17 mm casings. But at least with my grinder stuffing is very slow.

Joe Hell )

Joe Hell
Congrats Joe on both your determination success and your new job or should i say labor of love. Do what you love and you’ll never work another day in your life.

armyguy Those are Abpits i just bought a hand held double auger cement mixer on Amazon. Used it twice so far a 9lb. And 24lb. Batch in a large stainless stock pot so far works like a charm fast and incredible extraction.

craigrice I’ve been wishing for years that they would make the borger maker for a sausage stuffer. I have a # 32 electric grinder and want no parts of it for stuffing with it. My 20 lb. Electric stuffer is way better.

Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.

msalmon smoked hot dogs are the best.

Dave R
Been there with the 110 VAC with mine the most you can get out of it is about 1100 watt of heat and for a large smoker it was ok for snack sticks only need 175 degrees max but if you want to do pork butt or brisket you’ll need around 240 degrees. That’s why I switched to 220 volt.

Dave R
That will make a nice smoker
For my home build for the pid i used fireboard which is wifi then you would be able to control your smoker from your cellphone from anywhere you have cell service. the door gasket i got from Amazon 1 inch stove rope gasket . heating element i made mine 220 VAC electric dryer element 5400 watt. The fireboard is meant to control a 12 volt fan but wired it up to a solid state relay which turns the heating element on and off accordingly to the temperature you set.

Jonathon yum

rjsenk
I have a separate 110 vac element for my smoke that works independently from the main heating element the one in the back right corner and has a pan that drops in over the hole

rjsenk
Nice looks similar to mine
HILLBILLY ingenuity i converted mine to 220 vac and used a dryer heating element 5400 watt so far i had it up to 300 degrees and am using the fireboard to control it from my cellphone

Joe Hell
That’s why I made my own masterbuilt.

Jonathon
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]