Just Built a Smoker - Need Help

[ljw70]

I have just finished construction of a large wooden smoker (primarily for sausage.) It is 32"x32"x72" -- I am using a P.I.G. Smoke Daddy for smoke generation and have an electric thermostat hard wired to a 1650watt, 120V electric burner. My problem is that the burner is too small and only gets the internal temp of the smoker to about 130F after 30 minutes. I need more heat -- need to get up to 200F to 240F or so. Any recommendations without going to a 240V element? Thanks

[Charcuteryan]

Welcome. It hard to say without seeing your steup. Its hard to reach such temps in a wood smoker without risking fire. You could use a gas burner to reach them but again your risking a fire. I would use it for cold smoking. 200 is a bit high for sausage anyways id do 170 max. Good luck!

[Fishawn]

My father in law has a large wood smokehouse he built, and he smokes Salmon/Steelhead, and Summer Sausage in it..... He runs a fire in it of only Vine Maple for the smoke, as well as a propane burner to get the heat he wants.... He's been doing this for probably 30+ years...... It is not insulated.... Some of the best stuff I have ever had...

That said, I think this is his 3rd smokehouse in that time frame ..... Wood burns!!!

His brother in law, has rebuilt 5 in that time frame, 1 of the went up in flames on Thanksgiving day...... Saw the video a few years back.... LMAO

[ljw70]

Since I've already invested in the thermostat, I was hoping to have an electric option. I agree with concern of fire - not because of the 200 degree temperature (wood doesn't ignite until 662F) - but because of having to use an open propane flame. It is a 6 foot tall tongue and groove smoker that looks like an out-house. 32 inches wide and deep. It's just a large volume of space to bring up to temp.

[RowdyRay]

Since I've already invested in the thermostat, I was hoping to have an electric option. I agree with concern of fire - not because of the 200 degree temperature (wood doesn't ignite until 662F) - but because of having to use an open propane flame. It is a 6 foot tall tongue and groove smoker that looks like an out-house. 32 inches wide and deep. It's just a large volume of space to bring up to temp.

Can you wire in two burners? There was someone recently that posted a side by side two burner set up. That should get the temps up.

[Charcuteryan]

Thats a good idea. You only need to hit 165 for sausage otherwise the fat will render and the sausage will be dry. Or worse it will drip on the element and then... Oh my

[ljw70]

I thought of that but am concerned that 2 burners would trip a single 20amp breaker and/or the thermostat couldn't handle it. I would have to check the thermostat and wiring limitations.

[Fishawn]

I think my father in law uses a turkey roaster burner, or whatever they are called for heat? I wanna say his is 4x4x8 high?..... They have (the guys that burned them down) been using metal in the lower 1/3rd +- sections recently when rebuilding them to help prevent fires, butt with a live fire it just takes 1 ember, etc..... Its old school smokehouse stuff at its finest!!!! ..... At a family gathering, I can bring up one of the guys recent smokehouse builds, or rebuilds, and that can be a 3-4 beer long conversation.... Typically filled with timely profanity and burning smokehouse stories

[IrishChef]

get a sheet of Durock or HardyBoard, and line the floor and lower walls on the inside, and put a Smoky Joe, hibachi, or other small charcoal grill inside....

[Charcuteryan]

Did you check temp in all parts? It may be hotter at the top. Seal it good and insulate it. You can still do a lot of neat stuff at those temps. The peeps here will be glad to help.

[ljw70]

I like the idea of maybe adding a small hibachi to the bottom in conjunction with the electric burner, with the floor and lower walls lined with something. Will check into the second burner option, too and let you know the results. Thanks for the ideas and any others welcome, too.!

[nickelmore]

Post a picture, based on the size you can probably go double on the wattage. Trial and error hook up one and run it full throttle and regulate temperature with the second one. I may or may not work depending on heat loss vents etc,

You will need LOTS of air flow for the smoke daddy to perform well without creosote build up.

Thin blue is good.....white billowy .......not so good.

[IrishChef]

as mentioned above, should you add some sort of wood/charcoal burner, you will need to provide some venting for draft/exhaust. On my upright, I have some 2" round holes in the base near the fire, and near the top of the cabinet. I use some 4x6 tin flashing with a single screw as a pivot for covers/dampers and it seems to work well for me. I think if you use the fire as a base to get your temps up, and the hotplate with thermo to maintain them, you will have a pretty versatile set up, with the bonus of true burnt wood smoke.

[mulepackin]

I use a brinkmann electric element in my freezer conversion. It maintains perfect temps for sausage (165 range). I can and have hit 300 with it, but don't need that temp so I don't do that often.

http://www.brinkmann.net/products/de...tem=450-0224-C

[Conumdrum]

Where you live and your ambient temps matter a lot. If a cold place, insulate, put in that Durock stuff etc. You live in the tropics, then ...........

Update where you live etc.