Hello fellow Smoke Lovers,
I have finally started on a conversion project after pondering several types of builds. I have obtained a full functioning InterMetro Food Proofer. The inside measurements of the cabinet are 56" high, 24" wide and 29" deep. It has two 675 watt heating elements inside of it. One is used to heat a water pan to control humidity and the other is used to heat the inside circulating air that is blown with a small squirrel cage fan. This fan can be run independently with out any of the heat sources on.
The cabinet is between 23 and 24 cubic feet. I have built 11 rack of regular mild steel expanded metal (Stainless was WAY to expensive) that are 18" x 24", so have 4752 sq inches of rack space if all are utilized. The unit will primarily be used for smoking jerky and sausage.
I have gone the 220v route, and have over 4000 watts of heating power inside. For the heating elements I went with two stove top burners. A 8" 2600 watt and a 6" 1500 watt. I know this is more than what is needed but will ensure quick warm ups and fast recoveries when the door gets opened. Plus If I do not insulate it right away I should easily still be able to smoke in cold temps. I have also confirmed there is already an existing 220v outlet in the building where the smoker will call home.
I am using an Auberins SMD-200 PID and a 40 amp SSR with a heat sink.
The door is insulated with Roxul and lined with aluminum to protect the polycarbonate window from the inside heat. The burners are installed and the control box mounted. Did a test run today and the controller worked great, set the temp. to 175 and slowly ramped up to it and held it there to within 1 to 2 degree +/-. All that is left is to cut the holes for the chimney and the air intakes and put in the permanent wiring to tidy up the electrical. Planning to have the first batch of jerky in it the beginning of January. I am anticipating setting my temps to about 190 to 200 when I am smoking.
Very happy with how it works so far.
I have finally started on a conversion project after pondering several types of builds. I have obtained a full functioning InterMetro Food Proofer. The inside measurements of the cabinet are 56" high, 24" wide and 29" deep. It has two 675 watt heating elements inside of it. One is used to heat a water pan to control humidity and the other is used to heat the inside circulating air that is blown with a small squirrel cage fan. This fan can be run independently with out any of the heat sources on.
The cabinet is between 23 and 24 cubic feet. I have built 11 rack of regular mild steel expanded metal (Stainless was WAY to expensive) that are 18" x 24", so have 4752 sq inches of rack space if all are utilized. The unit will primarily be used for smoking jerky and sausage.
I have gone the 220v route, and have over 4000 watts of heating power inside. For the heating elements I went with two stove top burners. A 8" 2600 watt and a 6" 1500 watt. I know this is more than what is needed but will ensure quick warm ups and fast recoveries when the door gets opened. Plus If I do not insulate it right away I should easily still be able to smoke in cold temps. I have also confirmed there is already an existing 220v outlet in the building where the smoker will call home.
I am using an Auberins SMD-200 PID and a 40 amp SSR with a heat sink.
The door is insulated with Roxul and lined with aluminum to protect the polycarbonate window from the inside heat. The burners are installed and the control box mounted. Did a test run today and the controller worked great, set the temp. to 175 and slowly ramped up to it and held it there to within 1 to 2 degree +/-. All that is left is to cut the holes for the chimney and the air intakes and put in the permanent wiring to tidy up the electrical. Planning to have the first batch of jerky in it the beginning of January. I am anticipating setting my temps to about 190 to 200 when I am smoking.
Very happy with how it works so far.
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