Originally posted by DDave
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Very Rough Jerky Smoker Design
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Remember BTU's here... and air movement. I bet you'll need more heat. PS- you could always trigger a bigger relay/SSR with the output of the controller.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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I can get about 8 lb on the 5 trays in my excalibur dehydrator.
And those trays are pretty close together.
Maybe a couple fans blowing air across the racks from the back - like the excalibur has, would allow more shelves in a smaller space.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by Richtee View PostParamount in a "jerky machine" is airflow. You may need more BTU's than you think. Consider this in the design.
Question on airflow . . . if I were to use a variable speed computer fan in place of a chimney would that be too much draft if I wanted to use it for sausage or fish?CUHS Metal Shop Reverse Flow
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Originally posted by DDave View PostWorking on a "box" of sorts that is very similar to this that will sit on top of my SnP and utilize the gas burner.
Question on airflow . . . if I were to use a variable speed computer fan in place of a chimney would that be too much draft if I wanted to use it for sausage or fish?
I have the same fan mounted in the top corner of a doorway from when I had my Woodstove in my Living Room. It used to help move some heat from the wood stove area to the Bed & Bath end of the house.
Since it's variable speed controlled, it shouldn't be too much draft when turned down.
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Originally posted by nickelmore View PostI am not sure if I would put a fan on the exhaust side.
I would first try to get a "natural" draft started. Wood burning stoves have been doing it for years.
I'll take the lid off of the SnP and put the box on the grates then put a piece of "something that doesn't burn" on the open part of the grates by the firebox.Attached FilesCUHS Metal Shop Reverse Flow
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Originally posted by DDave View PostTrue but the design has changed. It's not going to be vertical anymore. It will look more like this.
I'll take the lid off of the SnP and put the box on the grates then put a piece of "something that doesn't burn" on the open part of the grates by the firebox.Craig
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Originally posted by SMOKE FREAK View PostOK Dave...Now ya done it...Ya got me thinking...
It will be 1/4" plywood and will hold 5 racks that are 16"x24". (If you clicked the link you will have to click the "Continue to webRestaurant button".)
I'll use the gas burner in the SnP. Since it's wood I don't want to fire the smoker with charcoal. Even at that I'm not sure how hot the plate covering the grates will get. My planned use is jerky and sausage so max temp of 150° to 160°??
This will sit on the open part of the cement patio and not underneath anything that burns just in case something goes sideways. We all know how well wood smokers burn.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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