Thanks, I have been using fridge sized smoker with an exterior wood stove to make primarily deer jerky. I was having to smoke for 3 to 4 hours at 130 to dehydrate properly, by wjwhich time the jerky was too smoky. With gusty winds the temperature also was very hard to control. The new plan is a 4' X 4' X 8' wooden enclosure with 1 1/2" insulated walls and a dividing wall to create a 3x4 smoke chamber and a 1' wide utility room for smoke generator and heater controls. The ranco sounds perfect, as all i want is to set the temp and have it stay regular. A second probe with a readout to insert in meat would be nice but does not need ccontrols. How much entry and exit ventilation do i need and what is best placement? I was going to use floor registers.
Gord, the old Bradley site used to have some instructions for building your own smoker. If I remember correctly, you accessed the instructions by going to the products/smoke generator option. That should have some information on venting your smoker.
I'm working out venting issues with the plastic shed that I keep my six rack in. Who would have thought that a snap together plastic shed would be so air tight? So far, I've got four about 6 X 14 inch screened vents on the shed, and it's not quite enough. I'm thinking that another vent, maybe two should do the trick.
If you can't find info on the Bradley site, post back here. I've got a how to build a smokehouse book at home and will try to dig up some guidelines, if you can give me a few days to do the research.