I have an old ceramic lined stainless steel freezer from a restaurant I used to own. I need some advice on an electric burner, and PID thermostat system that I can but to get it up and running. I also need info on vents, chimney, and door sealants suppliers. thanks in advance!
Dave R There is some good information here https://meatgistics.waltonsinc.com/topic/644/cold-smoker here https://meatgistics.waltonsinc.com/topic/1217/i-need-a-new-smoker/
and especially here https://meatgistics.waltonsinc.com/topic/1162/diy-smoker-remodel
Maybe rhjbarney would be nice enough to share with you where he got some of those parts for his massive remodel?
Jonathon
Thanks for the info!
Dave R
That will make a nice smoker
For my home build for the pid i used fireboard which is wifi then you would be able to control your smoker from your cellphone from anywhere you have cell service. the door gasket i got from Amazon 1 inch stove rope gasket . heating element i made mine 220 VAC electric dryer element 5400 watt. The fireboard is meant to control a 12 volt fan but wired it up to a solid state relay which turns the heating element on and off accordingly to the temperature you set.
rhjbarney
Thanks, I was hoping to stay with 110 v, but I’m learning it may require 220 v for the large chamber I have. I appreciate the assistance.
Dave R
Been there with the 110 VAC with mine the most you can get out of it is about 1100 watt of heat and for a large smoker it was ok for snack sticks only need 175 degrees max but if you want to do pork butt or brisket you’ll need around 240 degrees. That’s why I switched to 220 volt.
rhjbarney thanks for the information.
The main items I would make would be snack sticks, summer sausage. I have other smokers for pork butt and brisket. I appreciate the assistance.
RandyNight Thanks for the link.
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
