Originally posted by DDave
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Very Rough Jerky Smoker Design
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Originally posted by DDave View PostNo apology necessary, Jim. Just pointing that the spec doesn't necessarily apply to smoking jerky.
Dave
Another thought if you want to possibly double the volume of smoking area is potentially place a wood block on top of the racks, maybe a 1.5" chunk, and place a second rack of jerky on top of that? May potentially slow down the air flow, and perhaps take a little longer to finish, but may be able to double your capacity? Dunno, just thinking out loudsigpic
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Originally posted by Fishawn View PostThe Big/Little Chief basic design has been around forever, and it is WA law that every 10th home in the state must have one of the two. They just work withoot messing with them.
Looks like there is some sort of deflector plate above the heating element in the picture. Can you tell me how far from the bottom rack that is? And how far from the bottom of the smoker? Also, how high from the bottom of the base is the element?
Originally posted by Fishawn View PostAnother thought if you want to possibly double the volume of smoking area is potentially place a wood block on top of the racks, maybe a 1.5" chunk, and place a second rack of jerky on top of that? May potentially slow down the air flow, and perhaps take a little longer to finish, but may be able to double your capacity? Dunno, just thinking out loud
Sometimes there is still some leftover. Hopefully this will alleviate that problem.
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Originally posted by DDave View PostIt does look like a good design which is why I'm copying it. It just doesn't have enough capacity for my needs. I like doing jerky in 5 pound multiples since it works nicely with the MH and Owens jerky seasoning mixes.
Looks like there is some sort of deflector plate above the heating element in the picture. Can you tell me how far from the bottom rack that is? And how far from the bottom of the smoker? Also, how high from the bottom of the base is the element?
I already have to do that to just get 5 pounds on the SnP.
Sometimes there is still some leftover. Hopefully this will alleviate that problem.
Dave
- The deflector plate is 2.5" below the bottom rack.
- The deflector plate is 6" from the base/bottom of the smoker.
- From the base to the element is 2.25".
- From the element to the bottom rack is 6".
Another observation..... The Big Chief is not all that "Big". It is 24" tall..... 12" deep..... 18" wide.Last edited by Fishawn; 10-24-2015, 09:30 PM.sigpic
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Originally posted by Fishawn View PostYes, there is a deflector plate (aluminum). Note: Body materials are all aluminum/metal. Wood body materials would most likely require different spacing. I know you know that Dave, just putting it oot there for all.
- The deflector plate is 2.5" below the bottom rack.
- The deflector plate is 6" from the base/bottom of the smoker.
- From the base to the element is 2.25".
- From the element to the bottom rack is 6".
Another observation..... The Big Chief is not all that "Big". It is 24" tall..... 12" deep..... 18" wide.
The current plan is to use a hot plate such as the one pictured below . . .
plugged into this controller which has a 1500 Watt rating.
Below the bottom rack there will be an expanded metal shelf to set a deflector plate/drip pan on. That will let me experiment with different sizes to help distribute heat to the sides of the cabinet.
The bottom will likely be left open but be on casters. This will allow plenty of airflow in the bottom and provide a non-flammable base (cement) or an expanded metal stand for the hot plate to sit on.
Here is an updated design.
Thoughts? Suggestions?
Thanks.
DaveCUHS Metal Shop Reverse Flow
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Originally posted by Fishawn View PostLooks good to me.....
Originally posted by Fishawn View PostNo expert,
Originally posted by Fishawn View Postbutt are fans needed?
Thinking of something like this depending on how fast they run. Just something to move the air -- not suck the heat out of the box.
Thinking one of those USB phone charger cubes ought to power it.
Originally posted by Fishawn View PostJust curious, what is the proposed depth?
DaveCUHS Metal Shop Reverse Flow
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Originally posted by DDave View PostThank you.
Trust me . . . me neither.
I think a couple of small fans running at slow speed will definitely help move the moisture out of the box. Kind of like a small dry kiln.
Thinking of something like this depending on how fast they run. Just something to move the air -- not suck the heat out of the box.
Thinking one of those USB phone charger cubes ought to power it.
Racks will be 18" deep.
Davesigpic
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Originally posted by nickelmore View PostWhat kind of wood are you thinking about?
I am leary of some of the glue that they use in plywood.
Something like this maybe??
http://www.homedepot.com/p/Columbia-...3185/100020218
Thoughts?
DaveCUHS 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 PostThat was going to be my next question.
Something like this maybe??
http://www.homedepot.com/p/Columbia-...3185/100020218
Thoughts?
Dave
As far as I know, All Plywoods & Flakeboard & Particle Board have bad stuff in them.
New Shelter had in some of their books that new homes should not be moved into for 6 months, and the houses should be ventilated during that time to vent the fumes from the adhesives used in Plywoods & Particle Board & MDF. (Not that anybody wood actually do that).
If that one has nothing bad in it, it must have come out since I closed my Cabinet Shop, because none of my Plywood Salesmen ever mentioned it.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostAs far as I know, All Plywoods & Flakeboard & Particle Board have bad stuff in them.
New Shelter had in some of their books that new homes should not be moved into for 6 months, and the houses should be ventilated during that time to vent the fumes from the adhesives used in Plywoods & Particle Board & MDF. (Not that anybody wood actually do that).
If that one has nothing bad in it, it must have come out since I closed my Cabinet Shop, because none of my Plywood Salesmen ever mentioned it.
Curious if a few dry runs would take care of it. I know back in my old dry kiln operator days we would take Ponderosa pine to 165° to set the pitch. Wonder if a couple of runs up to 165° or even 180° with the fans running would take care of any potential off-gassing of the glue?
Ken made his out of pine and lined it with 24 gauge sheet metal. I suppose I could look into that.
DaveCUHS 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 PostI'm sure it has the same stuff in the glues as whatever you were using when you were building cabinets. But the "good" side would be the inside of the smoker.
Curious if a few dry runs would take care of it. I know back in my old dry kiln operator days we would take Ponderosa pine to 165° to set the pitch. Wonder if a couple of runs up to 165° or even 180° with the fans running would take care of any potential off-gassing of the glue?
Ken made his out of pine and lined it with 24 gauge sheet metal. I suppose I could look into that.
Dave
You're probably right about gassing off after a few runs, but you'd probably be better off using Pine & sheet metal like Ken did.
The only thing I know about kilning is the Hardwood boards I bought were LANRO among others, and they were kilned down to 6% moisture content, and then steamed back to 8%.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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A lot of them around here are built with Cedar, and a lot of them have burned down
My FIL had one burn down, and wifes uncle also.... On Thanksgiving day, with a Turkey inside it's on video.... Pretty dang funny, the commentary
Slanted88 has his name in the books alsosigpic
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Originally posted by Fishawn View PostA lot of them around here are built with Cedar, and a lot of them have burned down
My FIL had one burn down, and wifes uncle also.... On Thanksgiving day, with a Turkey inside it's on video.... Pretty dang funny, the commentary
Slanted88 has his name in the books also
But even at that it will only be used on a cement slab AWAY from the house just in case.
DaveCUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
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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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