Electric reverse flow vertical?

[Doc's BBQ]

I'm new to the forum and have been considering a variety of smoker builds. I'd like to accomplish a few things. I'm not a BBQ comp kinda guy and would like this for home use. I've been wondering about building a vertical reverse flow electric smoker. Why? Well, I was thinking cost of operation over time and a set and forget mentality. I'm also wondering if it would get up to temp more quickly and if a PID controller would hold temp close? One of the things I would like to accomplish with the smoker I build, would be to hold 25# of snack sticks, or brats, or sausage without having to rearrange the shelving due to varying temps in different areas. That is why I was considering a reverse flow smoker. I would use a 240V 2500 W oven heating element for the heat and a smoke generator that was all tied into a PID controller. Has anyone built anything like this? You can tell me I'm crazy for thinking it, but would appreciate any input from the group.

[Big T]

I remember someone built a vertical smoker a while back with an electric element but it wasn't RF. The common belief on the site is that RF isn't needed in a vertical but there are a few RF vertical builds on the site. A lot of guys are building the mini GF smokers with PID controllers and they are pretty much set and forget. There was a thread a little while back on the temperature differences from top to bottom and whether or not you need to move things around during the cook and most guys said the temp difference was so miniscule that there was no need to move things around. No matter what way you decide to go the guys on the forum will be more than happy to help you out any way that they can, just be sure to post pictures or they'll say it never happened.

[Pete Mazz]

Snack sticks, or brats, or sausage usually only require low temps or else you'll render the fat out of them. I have an electric element in mine for low temp smoking and just place a wood split right on the element for smoke. Figure 1 W = ~3.4 Btu and a typical vertical needs ~1.5 Btu/Cu.in. in volume if you want to reach higher temps.

[Rodcrafter]

Go for it!

[bluecatfish]

Sounds really interesting. As RC said "go for it". And welcome aboard.

[Doc's BBQ]

Pete

Do you have the heating element in a vertical reverse flow and if you do, would you be willing to share a photo?

[temurf]

[Pete Mazz]

It's not RF. I'm not convinced there is any benefit vs the added construction.

Here's a pic of the element I added:

[Rodcrafter]

You must know Pete gets some stuff cooked in that rascal.


Making memories!

[Doc's BBQ]

Big T and Pete Mazz. The info is great! Thanks for the photo. Helps me visualize the description!