You will have to replace the rubber seal on the door, I don`t think it is up to that kind of heat, I`m not sure about the insulation either..............welcome aboard tho FB!
I was going to make it electric but I don't really know how to wire an element so I bought the parts to rig up a propane burner. I did change the door seal out for the high temp rope from a fireplace store. I made this venturi type smoke generator to go on it but I don't really like the smoke it produces. I drilled 3 holes on each side to experiment with different setups just plugging the ones I wasn't using but the smoke always seemed white no matter which I used.
Last edited by fagesbp on November 27th, 2012, 4:46 pm, edited 1 time in total.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Got a lil time this weekend and framed it up. Got the door cut to size too. I ordered a finned strip heater, pid etc to make it an electric. This is my first time making anything like this.
I have a few questions.
Does this need some kind of air intake with it being electric?
Is a 4" exhaust too big? Where should the exhaust be placed? Theres already a small hole top center that I would like to cut out and put the exhaust there.
The heating element I plan to mount off the back wall about 4" with a cover over it to catch drips and disperse heat.
I would think a little natural convection would be a good thing - however, it won't need to be as large as the ones you see on other cookers because there is no fire you need to supply oxygen to ...
I would also consider mounting the heat source smack in the middle of the floor with a drip cover over it - better heat distribution front-to-back I would think ... more of a hunch really ...
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I'm going to put 3 1" ports on the side at the bottom for air intake and smoke intake(2 for air, 1 for smoke). 2 2" exhausts, 1 on each side at the top. I will try to mount the heater right in the middle across the bottom and just put side rails low close to it so i can slide a drip tray (cookie sheet) over it.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Got it most of the way done this weekend. Just a few things left to get done. I was able to get it up to 325 in about a half hour but I still need to insulate the door.
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)