HickoryBill
Well-known member
- Joined
- Aug 14, 2015
- Location
- Rockford, IL
I built a new smoker (electric) and was able to run some pulled pork through it this weekend.
I was originally a little concerned about having enough heating elements, but it worked just fine.
Started at 7:15 pm
Smoker 77F (outside temp)
Pork was 51F (2 Boston butts from Sams Club $1.68 lb)
At 8:15 smoker was at 225F (setpoint) but it took the whole hour to get to setpoint.
Pork Temp 85F 8:15pm
Pork Temp 101F 9:15pm
Pork Temp 132F 10:15pm
Pork Temp 204F 9:15am (Next Day)
Starting wt, 13.0 lbs
Final wt 7.3 lbs
I was pleased with the crispness of the bark, and the moistness of the inside.
I built the smoker from a heat& hold cabinet I got off of E-Bay for $100. I like it because it's insulated, and all stainless, inside and out with a good door. (shown with shelving removed when it was clean)
I mounted a second box for the wood chips and heating element under the main box so that I can cold smoke. It's also nice to be able to add more wood without opening the smoker.
Controls are mounted on the side in an ammo box one is for the food chamber, one is for the smoke box. As soon as the wood starts to smoke the temp in the smoke box quickly shoots over the 370F setpoint, and the heat for the smoke box really doesn't come back on again until that chunk of wood is gone.
I also made some pizza, but that's another story.
I was originally a little concerned about having enough heating elements, but it worked just fine.
Started at 7:15 pm
Smoker 77F (outside temp)
Pork was 51F (2 Boston butts from Sams Club $1.68 lb)
At 8:15 smoker was at 225F (setpoint) but it took the whole hour to get to setpoint.
Pork Temp 85F 8:15pm
Pork Temp 101F 9:15pm
Pork Temp 132F 10:15pm
Pork Temp 204F 9:15am (Next Day)
Starting wt, 13.0 lbs
Final wt 7.3 lbs
I was pleased with the crispness of the bark, and the moistness of the inside.
I built the smoker from a heat& hold cabinet I got off of E-Bay for $100. I like it because it's insulated, and all stainless, inside and out with a good door. (shown with shelving removed when it was clean)
I mounted a second box for the wood chips and heating element under the main box so that I can cold smoke. It's also nice to be able to add more wood without opening the smoker.
Controls are mounted on the side in an ammo box one is for the food chamber, one is for the smoke box. As soon as the wood starts to smoke the temp in the smoke box quickly shoots over the 370F setpoint, and the heat for the smoke box really doesn't come back on again until that chunk of wood is gone.
I also made some pizza, but that's another story.