First run, smoking Christmas summer sausages. Using a pear can soldering iron smoke generator til I can get a mailbox/amnps set up. It holds temp almost too well.
Are you using wiring rated for this temp. I know it could be a silly question unless the insulation melts off the wires and causes some real problem? Just checking.
It looks like a fun project.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Yeah, the wires running to the heater are some I bought from a local appliance parts place. It's made to go in electric ovens, rated for 480*C I think. The wire on the soldering iron, no, but thats temporary til I get some other smoke generator worked out. I never went over 170 with the soldering iron wire in it. I ran it as high as 330 or so seasoning it for 3 hours. I used a SS chip box directly on the heater for smoke when I had it that hot.
I still need to put more rails for racks inside and figure a way to mount the temp contoller. I could use some suggestions on how to hang it on the side of the smoker.
Inside or out; Magnetic is best - then it's real easy to relocate as your load changes - not to mention change/service/take in the house if necessary...
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 went ahead and built a wooden box mounted on the side that the controller just slides into to keep with the look.
I seasoned it with vegetable oil spray and after about the third smoke it smelled like shit. I looked at the spray ingredients and it just says soybean oil. Does anyone else have a bad experience with seasoning a smoker with soybean oil? What oil do you use?
I cleaned it all out as best I could and plan to wipe it down with another type of oil.
I've used PAM for years with no problems ... mainly cause it's so easy to use - but that's canola oil.
I don't know about soybean oil. I fry with it a lot and I would think that Crisco would be great - nearly neutral - would act as a rust inhibitor - and give you a tacky surface to start a cake on.
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 used olive oil tonight and let it smoke at 337 for about 4 hours after I wiped that on. I built a box for the controller and put a mailbox over a couple intakes for the smoke.