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As for overheating the cord or outlet, neither will be an issue because the heat in the cord is dissipated over a long length of cord. The electronics in the smoker should have a regulated power supply, so it will maintain its 5 volts and/or 12 volts, regardless of any voltage drop through the extension cord.
Feb 23, 2014. #1. This last Christmas I picked up a dual door Cajun Injector electric smoker. I wanted. to have something to smoke a bunch of fish on during the summer when we catch. Salmon, Ling Cod and Halibut. It is by far the best at doing this then using any of. my other smokers. Normally for a Brisket I would fire up my big smoker and get ...
I don't have any definite answers for you but the Masterbuilt Analog electric smoker has the following dimensions: 40.15"H x 20"W x 21.69"D producing 10.079 cubic feet of volume/space to heat up. I believe they use a 1500 Watt element for that space and the max temp is 400F.
G. Masterbuilt digital electric smoker burn the electric control unit MB25073519 model. gayatripr. Sep 29, 2024. 3. Oct 5, 2024. gayatripr. B. Replacing Circuit Board on MasterBuilt smoker.
Many of us electric smoker owners, are at a loss about how to produce a smoke ring when low & slow smoking whatever meat in our electric smoker. I have read to use either a piece of lump charcoal or briquet, but so far no real success. To kick off a discussion, here is a piece of science that...
Jan 9, 2008. #6. first remove all plastic from inside door seals are not that inportant with a 1000 watt element if need be use an rtv for a seal. i set a alum pan on grill with 5 or 6 coals and wood chips set thermo close to top. always use a meat thermo as your smoking this will work great.
Hi there. I’m currently building an electric smoker out of an old fridge. I know there’s a fridge smoker section but I just wanted to post here as well to get more input. I’m struggling to figure out the proper heating element for my smoker. I would like to have something powerful enough to get up to 400°.
I looked at the smoker images and didn't see a water pan in the stock unit, so wondered if you used a drip pan above the heating unit. I get good bark on no foiled smokes, regardless of the smoker I use, in temp ranges from 220-240*, as long as a water/drip pan isn't too close to the meat.
Midvale, UT. Jul 16, 2006. #2. Bambi, Welcome to SMF. Check out the Electric Smoker Forum in the Smoking Supplies & Equipment Section. The choice of a smoker is based on two factors heat source and capacity. Since you have already mentioned that you want the ease that an electric smoker provides, then the decision about size comes into play.
I use an SSR and after a good amount of tuning I figured out values that work with his algorithm that hold my smoker within 1-3F smoker temps (mostly within 1F). It would be nice to see an electric smoker option for the HeaterMeater based on use of an SSR supported by a friendlier algorithm for an electric smoker.