My smoke box

farrellbox · Post by **farrellbox** » Sun Feb 12, 2012 04:32

Hi,guys,This is my smoker,the size is 50cm * 50cm * 100cm, the heater power is 1500W.
A problem with the insulation effect is not very good.
What needs to be improved?

Chuckwagon · Post by **Chuckwagon** » Sun Feb 12, 2012 04:49

Hi Farrellbox,
This site will only use imageshack (or in Poland use Fotosik.pl)
Here is a video on how to post a photo:

http://www.youtube.com/watch?v=JvvxraciwvI

Best Wishes,
Chuckwagon

farrellbox · Post by **farrellbox** » Sun Feb 12, 2012 05:05

its ok,some national political reasons cannot visit foreign website,you know:-)

Keymaster · Post by **Keymaster** » Sun Feb 12, 2012 05:49

I would be happy to try and help you. It is unclear what you are asking. I think that you are asking why the Smoker is not reaching your desired temperature.
There are many variables as why this may be a problem.
What is the AC voltage that you are using?
It looks like your Temp sensor is wall mounted??
Where is the vent located at?
What are the ratings on the heating element? ( if it is rated for 220V and you are using 110V then that may be your problem)

Try and give us as much possible information so we can try and troubleshoot this for you.

Aaron

Chuckwagon · Post by **Chuckwagon** » Sun Feb 12, 2012 05:54

Hi farrellbox,
The first thing to do is get rid of the tinfoil beneath the sausage. Then dry and hang the sausages from a smokestick inside your smokehouse preheated to 130°F. (54°C.) for an hour with the damper fully open to assist with moisture elimination. When the sausages are dry to the touch, introduce hickory smoke and adjust the damper to only 1/4 the way open.

Next, gradually, only a couple of degrees at twenty minutes intervals, raise the smokehouse temperature until the internal meat temperature (IMT) registers 150°F. (66°C.). This procedure must be done slowly to avoid "breaking" the collagen. Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). This sausage remains perishable and must be refrigerated.

Note that the sausage may take several hours to reach 66°C., so be patient. Don't be tempted to raise the smokehouse temperature too much at one time.

Let us know how things turn out.

Best Wishes,
Chuckwagon

farrellbox · Post by **farrellbox** » Sun Feb 12, 2012 06:25

Thank you very much friends .
I use a 220V voltage, Temp sensor installation at the top of the inside the box. Outlet on the side, there are four. The heating element is 1500w.
This circuit diagram is correct? Is a bit complicated?
I would like to poor insulation effect may be the box only a layer of metal.
and your opinion?

Chuckwagon · Post by **Chuckwagon** » Sun Feb 12, 2012 06:29

Farrellbox,
How cold is the air where the smoker will operate?

farrellbox · Post by **farrellbox** » Sun Feb 12, 2012 07:09

There is only so much air outlet, whether to add a fan?