• Team Blue

    Looking to build my own electric smoker. Looking for input on thermo controlled outlets.

  • My dad built one from an old electric stove. Take off one of the burners and wires for that burner. Put the burner in the bottom of an old refrigerator and drill a hole to run the control wires to the outside. Put a thermometer through another hole into the refrigerator. You can even put wood chips on the burner in the bottom to get some smoke rolling. After playing with it we put marks by the control so we knew about what the temperature would be. worked great.

  • Team Orange

    Are you looking for temperature control or smoke element control? If you’re going for temperature control, look up solid state relays and PID controllers. A little bit of work, but you can hold very accurate temperature.

  • Team Blue

    D Halverson kind of looking for both I think. My Masterbuilt isn’t big enough to do a full 25lb batches of summer sausage or snack stix. Have an old warming box/oven that a friend gave me. Was hoping to find something that I can set the temp like my Masterbuilt. I’m thinking I might need to build a cold smoker box on the outside for the smoke like I do with the Masterbuilt.

  • Veteran

    Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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