Comments on: Smoking Times and Temperatures

By: evis

evis — Fri, 25 Nov 2011 18:34:31 +0000

Hi there, i just put together an electric smoker from an old chest style freezer. I used a 1600 watt hotplate and i placed on top a cast iron pan and hickory woodchips inside. Now my problem is that i can not get temperatures higher than 80F and my intention was to make Hot smoking not cold….any ideas what’s wrong????

By: tom

tom — Mon, 24 Oct 2011 11:56:38 +0000

just invested in a afos mini smoke house it has 3 chip draws on 1 side and eliment in the top with a thermostat the top gets to temp ok but the smoke oven dosnt seem to get as hot even with fan going .any info on this type of smoker

By: james carvallyo sr

james carvallyo sr — Sun, 21 Aug 2011 19:01:54 +0000

as long as you watch the pull back on the bone you’ll do just fine. the meat will shrink back then it’s done.

By: Bruce

Bruce — Mon, 04 Jul 2011 17:09:49 +0000

Thank you so much for your effort. Happy 4th of July to all.

By: David h smith

David h smith — Mon, 04 Jul 2011 11:54:04 +0000

Great website cannt wait to try these produce

By: TulsaJeff

TulsaJeff — Thu, 23 Jun 2011 18:57:58 +0000

Chris,

1100 watts seems to be a little low for that smoker.. most electric smokers that I have seen use a 1500 watt or higher element to control the temperature. In my opinion it would be better to have more wattage than you need and let it cycle on and off rather than a small one that will have to stay on the entire time and still not be able to keep up.

The only other option I can think of would be to insulate it somehow.. perhaps use some of that aluminum backed insulation around it.

By: Chris

Chris — Thu, 23 Jun 2011 17:26:19 +0000

I just transformed a 22inch charcoal grill into a electric smoker by installing a 1100watt hotplate on the bottom. On the first try, which is today, I noticed that it does real well on putting out smoke (using Hickory chunks not chips) but I see two problems already. 1 I see quite a bit of smoke escaping and 2 the max temp ive its gotten to is 190 and its been going for about a hour and a half. I can send pics of my project to a someones email if needed. Any suggestions on how to fix these issues to get it to the desired 225-250degree mark? Thanks, Chris

By: Kenny Czarnecki

Kenny Czarnecki — Sun, 19 Jun 2011 03:16:50 +0000

I just bought a Traeger Junior. Grilled Pork Loin and Whole Chicken for dinner tonight. What a hit. Any tips for this type of grill? I’m sold on it. Best I have ever used.

By: E. Estrada

E. Estrada — Sun, 22 May 2011 06:56:23 +0000

Thanks for the temps Jeff. I have been using a charcoal vertical smoker (little smokie) for 4 years, but the brand of charcoal I had been relying on had changed its briquette reciepe and they were not getting hot enough, nor stayin hot long enough.

The old smoker had a temp gauge which only said, low, ideal and high and was not sure exactly how hot was ideal.

I will be using 225 to 250 F.

Purchased a vertical LP smoker at a great price with lots of good reviews, but nearly all said not enough smoke from the chip box. So, I purchased two other chip boxes, one cast iron and the stainless steel, and going to see which provides most even and lasting smoke; the original, cast iron or the stainless steel.

Photo documenting it as we go, that my son can use it for a science experiment for school.

I will let you know what the results are if you are interested.

By: michael yanez

michael yanez — Sun, 15 May 2011 19:17:20 +0000

This is perfect!!!!!!!