And I mean rough.
Based on my calculations of shelf space that allows me to do 5 pounds of jerky at a time, if I build a smoker with five 24" x 18" expanded metal removable racks. I should be able to do 10 pounds at a time.
Here is a rough sketch of the cabinet I intend to put these shelves in.
The plan is to build it out of wood (because I can't weld) and heat it with a hot plate. I have a 1000 watt one now but have seen 1500 watt ones that will fit in the cabinet. It will have a rack somewhere in the bottom 12" chamber above the hot plate to catch drippings, deflect heat etc. The bottom and top sections will have separate doors.
It will ONLY be used for low temp stuff -- fish, jerky, sausage -- so it should never see temps above 165°. Maybe some Canadian bacon so it could possibly see temps up to 200° but I could easily be talked out of that.
Thoughts? Suggestions? Is the shelf spacing sufficient for jerky? Bottom portion to tall? I figured I could always raise the hot plate up if need be.
Thanks.
Dave
Based on my calculations of shelf space that allows me to do 5 pounds of jerky at a time, if I build a smoker with five 24" x 18" expanded metal removable racks. I should be able to do 10 pounds at a time.
Here is a rough sketch of the cabinet I intend to put these shelves in.
The plan is to build it out of wood (because I can't weld) and heat it with a hot plate. I have a 1000 watt one now but have seen 1500 watt ones that will fit in the cabinet. It will have a rack somewhere in the bottom 12" chamber above the hot plate to catch drippings, deflect heat etc. The bottom and top sections will have separate doors.
It will ONLY be used for low temp stuff -- fish, jerky, sausage -- so it should never see temps above 165°. Maybe some Canadian bacon so it could possibly see temps up to 200° but I could easily be talked out of that.
Thoughts? Suggestions? Is the shelf spacing sufficient for jerky? Bottom portion to tall? I figured I could always raise the hot plate up if need be.
Thanks.
Dave
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