Upgrade day

[Fireguy06]

Decided today was a great day to do some upgrades added a second element and added a 120v fan to the back wall it moves the air around but doesn't make a lot of air movement but should be great I have a single probe PID already what do I need to change since I did my upgrades

[beefmann]

a fan is a good idea, how ever i see the fan you  used  not lasting  long for a few  reasons,

1) the  motor in the fan not being  rated to run in the  250 F range and burn up
2) the smoke generated gumming up the bearings of the  motor

[Fireguy06]

The fan is rated for high temps I did check that and it's says its has sealed bearing I will let update over time

[dowjones]

What does a second element do for you? To properly smoke and cook meat (good bbq), you shouldn't have the smoker temperature above 225/235 degrees...

[Fireguy06]

The idea is to help temp recovery and start up temp and no I never smoke over 250 it is for recovery and help smoke in colder temps I live in iowa and our normal temps are in the 20's so it is hard with just one element to get up to that temp of 250

[dowjones]

Thx for the info. Recovery time is important, especially in colder climates. Maybe you can help me with a question....

Getting ready to smoke 4 medium to large chicken thighs and 2 1-inch think center cut pork chops.

I have dusted chicken and pork with my homemade rub and brought all the meat to room temperature. I have the smoker preheated to 200 degrees.

My question is how long should it take for the chops and thighs to get done? 

I am planning on about 2.5 to 3 hours. Is that sufficient time? 

I am planning to put the chicken thighs in the oven with the skin side up under the oven broiler turned to low to crisp up the chicken skin.

Thanks in advance for any suggestions that you may have....

Smoken It Up In Texas

[Fireguy06]

It sounds about right but I am terrible at judging time for that kind of cuts haven't done much of stuff in the smoker mostly roasts ribs whole birds and butts and briskets if you got a remote temp probe that's your best option. Sorry for the lack of info

[hutcho]

I dont think you need to change anything for the addition on the second element and fan but I would run the autotune.

Sent from my Samsung Galaxy Note 2

[renoman]

Fireguy,
              I am doing my first smoke today since adding the second element and getting the single probe PID as well. I am also using a fan almost exactly the same as the one you have but mine is 12 volt and I epoxied a couple of rare earth magnets to it so it will stick to the side of the cabinet. The fan is worth about 6 bucks so if I have to replace it no biggie. I also probably won't use it except for sausage so it will never see temps above 170. I can't believe how well the PID is keeping temps right now, dead on 130. Well see how well the second element will keep it at 170 a bit later. It is 0C, 32F here right now and the wind is howling. Got some ribs on my Weber with the Amazen Tube smoker going as well. Man my clothes smell like smoke!

[Fireguy06]

Good luck renoman I looked at the 12volt one but the 110volt one is easier to connect I love the PID I have had mine about a year makes keeping temp easier and my fan was like 20 bucks so nothing bad if it does gum up

[love the smoke]

I like your fan idea , how bout a link or describe what it is and where you got it

LTS

[renoman]

I like your fan idea , how bout a link or describe what it is and where you got it

LTS

Will post a pic soon

[love the smoke]

Did you ever get a link ready for the fan ?

LTS

[Fireguy06]

The fan I used was found on amazon and I can't find it again

[love the smoke]

Ok
I will take a look, is it high temp fan ,minature fan, whats it called ? I'm going to go look now