Looking for a heat source?

[hawsfli]

We are in the process of getting everything together to convert a large commercial incubator cabinet into a mighty fine smoker using the Bradley smoke generator.  Need help and suggestions relating to a heat source.  I read somewhere the BS uses an 500 watt infrared tube or bulb.  I believe we need about 1200 watts. It is important that we have good heat and temperature control. Information on sources of this type of equipment and perhaps other heat sources would sure be appreciated.

[Chez Bubba]

hawsfli,

The Bradley uses a 500 watt bulb that basically looks like a little neon bulb but inside is a metal spring. I'm not an electrician, so I don't know if 2 or 3 of these bulbs together would solve your problem.

As long as you're constructing this, do you plan to utilize a true thermostat where you can actually set it at 210 degrees and it will absolutely hold? That is one improvement I'd like to see made to the Bradley as it stands.

Kirk

http://www.chezbubba.com

[hawsfli]

Thanks for the come back.  Yesterday I found an old piece of medical lab equipment with a 1500 watt element in it that works.  Plan to try it.  One of the problems with a tall upright smoker is that the heat in the chamber rises to the top.  Even my smokey mountain smokers have a disparity of 35 degrees between the top and lower shelf.  With 5 or 6 shelves in this rig I am afraid of up to 100 degree difference. Hoping that using 1000 degree insulation on the entire box will reduce the difference.  Will put a thermocuple at the mid level and use it to regulate the heat element.  Also plan on drilling small holes at 3 levels through the side of the box and use remote probe thermometers to observe temperature within the box while cooking. Probably monitor the meat temperatures to some degree as well. These new remote probe thermometers are really neat. Allows one to cook without opening the door and loosing heat.

[Kummok]

Just a thought, but I used to cook in a convection oven and it worked GREAT for even heating. Any way to use the circulating fan from one of these oven to provide more even heat??? If the oven was larger, I'd even consider placing the BS generator on the side of an old used one ?!?!?

Kummok @ Homer, AK USA

[PAsmoker]

We took an old refrig w/ the freezer on bottom & gutted it completely (got rid of all the plastic & luckily the liner is porcelain).  Next, we installed a large stove surface burner (about 2000 watts) & wired it to an oven thermostat & cord.  This can be set up for 110v or 220v.  We chose to use 220.  We place a pan of chips, chunks, or dust on the element & it works great.  You may not think that a stovetop burner would keep a good temp, but we can hot smoke for pork butt & ribs, and  lower-temp smoke for sausages.  I am now making provisions to use the smoke generator off my Bradley for longer smokes.

[humpa]

hawsfli,
   I have a homemade stainless smoker that can keep the temp at 200 or drive it to 500....I have a burner that was made for me with 4" legs and built to my specs. The place is http://gassmoker.com/Afterburner_H.htm  and look for the "H" burner. It will be in my huge smoker that is in the blueprint stages right now. It is a 56,000 BTU burner and sounds like a rocket taking off if you throttle it up. At an idle though, it stays a nice low blue flame. Check it out.....BTW..check out my smoker here http://home.comcast.net/~humpa/dsc_1212.jpg
                                       Happy Smokin'

[mrdennisg]

Here is mine I have got some great ideas here and hope u can glean off these pages Check out how I decided to exhaust it.[:)]
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=605
We used a heater we picked up at a yard sale for $10.00 pushes out 1500 watts and is controlled by a thermostat.
Name my Smoker!!!!

[SoupGuy]

Cabelas.com sells a 1500 watt electric heater. I have one inside a homemade (2x2x4 feet) and it works great. I have it connected to a themostatic control box (from Allied Kenco or SausageMaker).

1500 watts should be plenty enough for a reefrigerator sized smoker- so long as it is insulated well! I have 3/4" ply all around (stainless interior) and in the depths of winter can still get it up to almost 200 degrees.

Good Luck!

Best know not for soup, but rather smoked meats...