Electric burner question.

Discussion in 'Sausage' started by andrewmichelle, Aug 28, 2016.

  1. Here is my set up.... Use my pellet grill to push smoke and little burners for extra heat. Any other ideas for electric heat source?
  2. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    Nothing to add to your setup except maybe some heat shielding down near the burners.  I have managed to get a foil-lined tight-box set-up to 140F using heat lamps (for drying dirt samples)...but the burners you have seem that they would be easier to set/maintain a temperature.  With the heat lamps we had on/off choices...no in-between.
  3. I use a single burner countertop model and put a small cast iron skillet on it with a big chunk of wood. Plenty of smoke and heat. My brother sent me an old PID he bought from a cheesemaker supply company that just has an outlet on the back that I'm going to try next instead of having to fiddle with the control knob.
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I converted two Big Chief smokers similar to what Pete did by installing a couple 1100 watt counter top burners and then plug them each into a PID controller.  Very easy to operate.  Very hands off.
  5. oberst

    oberst Smoke Blower

    I have a setup like yours; I raise the heat by raising the burner. Cut a piece of plywood to fit snugly and put it on blocks to reduce the size of the box to the point your heat is right.

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