Dishwasher build

Discussion in 'Smoke Houses' started by craddock, Nov 16, 2013.

  1. I have an old Commercial dishwasher that i am getting ready to set up to do sausage.  I insulated the walls with fiberglass for now just to get an idea of temp I can attain.  I may change that out for better inusulation and currently the back and the bottom do not have any yet.  I just threw in a brinkman element I took out of an old brinkman smoker to test.  It was 40 outside and I hit 275 before insulating the door.  It also needs a new door deal.   I would love to get a round element under 12" to fit where the stock element is to avoid having to cut the floor apart to make room for the Brinkman element.  I do not want to give up any of my already limited vertical space.  Most of the circular elements I have seen are 1000w  so that may be borderline if this Brinkaman ia actually putting out 1500w.  I would like to be able to still hit 250 for doing stuff other than sausage.   I just bought a $3000 mini laboratory oven at a thrift sale for $10 for the PID and was super excited yesterday but the PID is broke and it is over $100 to repair(lists at $400 lol)  Oh well,  It has a quality SSR in it so I will break even on the deal.   




    Firguing out racks soon.  for now just rods will work as I have sausage to do.    Here are some pics.  Still need to clean it up.
     
    Last edited: Nov 16, 2013
  2. Looks like it will make a nice smoker. Keep the pics coming.

    Happy smoken.

    David
     

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