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SmokeHouse problem
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<blockquote data-quote="riverview" data-source="post: 277376" data-attributes="member: 1268"><p>I use a standard single coil hot plate that i basicly took the temp control out and wired it direct so when its plugged in its heating, I fill a 12 inch cast iron frying pan with saw dust and small chunks of wood and get the saw dust smoldering using a torch. I use apple tree wood. I have to watch my temp as it will easily get to 150 I modulate the heat by unplugging the hot plate. I try to keep it around 120 to 130. after the sawdust is smoldering good I don't use the hot plate, as long as you aren't opening the door to look. I usually smoke for 3 to 4 hours and add saw dust once when smoking fish I can get it over 250 degrees to cook the fish. My smoker is a old hospital hot cold cart the part I smoke in is 2 foot by 32 inches 4 feet tall</p></blockquote><p></p>
[QUOTE="riverview, post: 277376, member: 1268"] I use a standard single coil hot plate that i basicly took the temp control out and wired it direct so when its plugged in its heating, I fill a 12 inch cast iron frying pan with saw dust and small chunks of wood and get the saw dust smoldering using a torch. I use apple tree wood. I have to watch my temp as it will easily get to 150 I modulate the heat by unplugging the hot plate. I try to keep it around 120 to 130. after the sawdust is smoldering good I don't use the hot plate, as long as you aren't opening the door to look. I usually smoke for 3 to 4 hours and add saw dust once when smoking fish I can get it over 250 degrees to cook the fish. My smoker is a old hospital hot cold cart the part I smoke in is 2 foot by 32 inches 4 feet tall [/QUOTE]
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