redkneck Posted October 7, 2009 Report Share Posted October 7, 2009 OK, being a bit of a tinker-er, lol.... I was eyeing an electrical cabinet in the boneyard that looks like a smoker in disguise. It stands up about a foot off the ground, but the main cabinet is 5' tall, 3' wide, and 1' deep. The extra height off the floor gives a great way to cut a big rectangle out of the bottom of the thing to install a heavy firebox and rack for the water pan. (I'll try to get some pics up shortly). Question is this: Best way to control the temperature, but still have the ability to use straight charcoal/wood. I think a small gas burner with a thermostat would be a nice thing to add, but just wanted some expert opinion. I'm primarily an expert eater, and not a chef Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 7, 2009 Report Share Posted October 7, 2009 Get some pics up,, It will make it easier Quote Link to comment Share on other sites More sharing options...
woolybear Posted October 7, 2009 Report Share Posted October 7, 2009 Get some pics up,, It will make it easier Yup, Lemme know if you need help to gas up an old fridge or something. I don't know the first thing about smoking, but I can hook you up with a log lighter hook-up to accomodate darn near anything to get you wood cracklin'. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 7, 2009 Author Report Share Posted October 7, 2009 Quote Link to comment Share on other sites More sharing options...
OJR Posted October 7, 2009 Report Share Posted October 7, 2009 It doesn't look deep enough! Plenty high and plenty wide, but not very deep! I am too lazy and bought one! LOL!! Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 7, 2009 Author Report Share Posted October 7, 2009 Well I do real good on my little Wally-World smoker, but it surely has its limitations. I want something a lot bigger, to do some different things like smoking my own stuffed sausage. I really don't have a grand to drop into one like I'd like. It looks plenty high enough, and a huge door will work well too. Any opinions are welcome. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 7, 2009 Author Report Share Posted October 7, 2009 For what it's worth, I also got a 24"x6' long air tank as well to play with, but I'd like to go vertical with it, and making round racks and a big door would be a major pain! Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 7, 2009 Report Share Posted October 7, 2009 What is your preferred method of heat?? LP, Charcoal, Electric?? I have a few ideas that will work with that.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 Preferably charcoal, however, I'd like to be able to maintain some constant temps, so I figure LP would do the job there. It's just an idea for a project, but I really need something to smoke deer sausage, since I want to get into that and quit paying someone else to do it. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 8, 2009 Report Share Posted October 8, 2009 OK, I will work on sometime tomorrow.. Charcoal with gas assist.. Tricky but it can be done.. Also how deep are your pockets?? Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 OK, I will work on sometime tomorrow.. Charcoal with gas assist.. Tricky but it can be done.. Also how deep are your pockets?? If they had any depth I wouldn't be building a smoker out of a stinking electrical panel, now would I? Actually, now that you're looking at it, to maintain temps, I could go electrical. Almost no end to the electrical controls I can get my hands on vs. gas stuff. But just give me your opinion as to what you think of the size for starters. I can always buy a smoker, I aint broke, lol... and I already got a charcoal and an electric at home, but both small. I wanna get something with a little more stackin room! Thanks Ken. Quote Link to comment Share on other sites More sharing options...
hutchies Posted October 8, 2009 Report Share Posted October 8, 2009 Ha that looks just like some of the boxes I used to build at a company called B-line.................If it is the same those boxes are super thick and very heavy. If you made it wood you could attach the air tank off one side and the inside to put all the meat would be huge. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 8, 2009 Report Share Posted October 8, 2009 The biggest issue with the box you have is heat recovery ( Open and closing the door)... Good thing you live in the South.. This would not be a good smoker in the cold or wind.. The metal is to thin to retain good heat from top to bottom.. But I can see it being very useful for smoked sausage.. You do not want it to be more than 200* MAX. I was kinda hoping you would say electric... I have you covered.. Give me a few days to put it together.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 Awesome! I knew from the start that big door would kill my temp each time it's opened. My thoughts were to put a seperate door at the bottom to tend to the fire/water. Some insulation would also be in order. You know we ocassionally get them surprise days down in the teens down here. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 8, 2009 Report Share Posted October 8, 2009 That cabinet does not look deep enough to me John. If you have a heat source decided, keep in mind how you plan to get the wood to the heat source. Best way is to have a small access, I kind of like the masterbuilts half cylinder delivery of wood chips to the pan directly over the burner. Just slide it in and turn it and it dumps the chips in the pan. If you have a decent thermometer you really do not ever have to open the door. I personally really like charcoal best(yields the best flavor imho), but electric sure is nice for maintaining a consistent temp. I used to use a brinkman smoke n grill, got some great tasting food from that thing but it was a bit of a pain to use at times. Using this masterbuilt electric is a lot easier, and it does ok with the flavor. Electric sure has its advantages when it comes to getting your temp where you want it and keeping it there. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 I like the charcoal too, William, and totally agree about not needing to open the door. That's why I was going to make a small door at the bottom to tend to the fire. The only reason to me to add electric was to be able to set it, and forget it and go hunting. But if it's going to cost a chunk to do that, I can just by a bigger smoker, lol. As far as the depth goes, I dont know why it should be a concern, even though it may not look normal. I can't think of one chunk of meat that won't fit on a 12" rack, short of a half-hog. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 8, 2009 Report Share Posted October 8, 2009 I like the charcoal too, William, and totally agree about not needing to open the door. That's why I was going to make a small door at the bottom to tend to the fire. The only reason to me to add electric was to be able to set it, and forget it and go hunting. But if it's going to cost a chunk to do that, I can just by a bigger smoker, lol. As far as the depth goes, I dont know why it should be a concern, even though it may not look normal. I can't think of one chunk of meat that won't fit on a 12" rack, short of a half-hog. Depth is a concern John because you will probably want to insulate the inside, and leave yourself enough space for your racks. That cabinet inside is what 8-10 inches deep? By the time you insulate the inside walls you may lose an inch all the way around, what does that leave you. For sausage only or small cuts of meat it would probably be fine, but you would not be able to fit a turkey in it. Turkeys are one of our favorites here. If you are looking for a bigger electric to just buy, you may want to check out the masterbuilt that Sams club carries. It is about twice the size of mine, and it is stainless. Think they sell it for around $350 or so if I remember right, not much more than I paid for mine from cabelas, but that one was not yet being made when I bought mine. Here is a pic of the inside of the masterbuilt, might help give you some more ideas. I have no complaints at all about the masterbuilt. As far as the burner and thermostat and control for your burner, you should be able to find that stuff pretty reasonable if you have a commercial restaurant eqpt supply house around. Back when I was working maintenance, made several trips to the supply house in Jackson, they had about anything you could imagine and stuff was not too badly priced. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 Got a full 12" inside, was planning on insulating from the outside. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 8, 2009 Report Share Posted October 8, 2009 OK I have been in the process of building a sausage smoker last winter.. Here are the items I am using. First a Siemens Remote Bulb Line voltage stat. 141-0521 It is rated at 15 amp. you can wire it open on rise so it will kill the power to the element at your achieved temp.. You can find these ranging from $40 to $75 It comes with wiring instructions Next you will need a heating element .. Bass Pro and Cabela's sell these.. You can pick one up for around $30.. You will need some #10 wire and a 15 amp plug.. This will be your cord from the stat to the wall plug. These are 10" wide. One thing I would have is a baffle about 8" above the element with several 1/2 holes drilled in it.. Make it the width of the entire box.. This will help distribute the heat and smoke evenly across the bottom.. At the top of the box you can add a 4" duct start collar with damper.. They sell these at Home Depot.. Also pic up a 4" rain cap.. You will need to add one of these at the bottom of the box as well.. Under the element.. This will be your air flow control.. Wire it up and install your racks of dowels for hanging sausage... Give it a test run.. Now if you want to do charcoal, let me know I can give you a easy fix for that... But it will be much harder to keep your temp low for smoking sausage.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 (edited) Thanks so much for the help Ken. Now, next question. I would really like the ability to do charcoal. I don't see where that's a big issue, to install except for one thing. How do you mount your element? I got a brinkman smoker (elec) that looks like it has the same element as the one you posted. Mine basically floats on a pile of that lava rock gravel. I've been putting pieces of hickory on tin foil on top of the element, though I'm always afraid it will develop hot spots and burn up my element, though it hasn't yet. I can think of ways to remove the element for times when I want to go strictly charcoal/wood, but how do you acheive real smoke when you use an element? How do you support your element? I just picked up the T-stat on ebay for about 45 total, should be here next week. Will get the element next. Edited October 8, 2009 by redkneck Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 8, 2009 Report Share Posted October 8, 2009 When you buy a universal replacement it will come with feet. I purchased this one at BassPro a few months back.. As for getting your smoke. Use a old pie pan and place your wood chips in it... Have it just above the element in the middle.. It will start to smoke in just a few minutes.. To get the pan just above it you can use a couple of tuna cans on each side of the element.. Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 8, 2009 Report Share Posted October 8, 2009 Now if you want to go charcoal.. Get a offset firebox.. They sell these at Lowes and Home depot.. I installed one on a Midsized Reverse flow smoker I made this spring.. Cut out the hole and bolt it on.. The hole opening is 10" as well.. You will need to have a baffle all the way across the box so you will have even heat.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Author Report Share Posted October 8, 2009 I gotcha Ken. The plan is in the making now. Give me a week or two and I hope to have some pics up! Thanks a lot. I'll have more questions as things move along, esp when I start to build the racks. I've personally never smoked stuffed sausage, but everyone I ever saw hung them verically. I take it this is essential? Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 8, 2009 Report Share Posted October 8, 2009 I allows the sausage to smoke evenly.. And it looks better when finished.. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted October 9, 2009 Report Share Posted October 9, 2009 Good luck with it John. Will have to check back for the progress pics. Here is the place I was talking about in Jackson http://www.usamanufacturing.com/c-2-jackson-restaurant-supply.aspx, sure you probably have something similar closer to you. Quote Link to comment Share on other sites More sharing options...
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