max size of smokehouse with 1000w 120v heating element
max size of smokehouse with 1000w 120v heating element
I am building a smokehouse, and need to determine the maximum size that I can go with using a 120v 1000w heating hot plate for heat.
Here is the heating element I am thinking of using
http://www.sausagemaker.com/42201smokehouseburner.aspx
The racks I am looking to use are 30 1/2" W x 24" D
http://www.sausagemaker.com/47301stainl ... house.aspx
so the inside of the smoke house will be ~ 31W x 25D, how high can I go with this heating element.
Going to 220W would not be practical for me.
Bill
Here is the heating element I am thinking of using
http://www.sausagemaker.com/42201smokehouseburner.aspx
The racks I am looking to use are 30 1/2" W x 24" D
http://www.sausagemaker.com/47301stainl ... house.aspx
so the inside of the smoke house will be ~ 31W x 25D, how high can I go with this heating element.
Going to 220W would not be practical for me.
Bill
It will depend on two factors: air circulation and insulation. One thousand watts yields 3300 BTU's. heat loss is calculated in BTU's per square foot per degree fahrenheit temperature differential times the insulation factor (the reciprocal of the "R" value). An aluminum enclosure will hold heat only a little better than nothing . All values are figured on BTU's per hour.
Ross- tightwad home cook
Air circulation will be controlled using the method in the plans from Bradly smokers,
that is a row of drilled wholes top and bottom, with corks to close/open them
As to enclosure, looking at 2X4 frame, 3/4 oak unfinished floor boards inside and outside
with fiber glass batting insulation between.
That should keep the heat loss down
Bill
that is a row of drilled wholes top and bottom, with corks to close/open them
As to enclosure, looking at 2X4 frame, 3/4 oak unfinished floor boards inside and outside
with fiber glass batting insulation between.
That should keep the heat loss down
Bill
>> Any reason why you're choosing the electric burner over the LP?
Well, two reasons, conveniences and safety.
The propane smoker that I was using ran to hot, and I would have to change the take on a long smoke.
Using an electric burner I dont have to worry about tanks, and not having an open flame would be safer
in a small home built wood smokehouse.
I am looking at what it would take for me to put in a 220 line out to were I want to put the smoker, but right now a 110 would be more pratical.
Bill
Well, two reasons, conveniences and safety.
The propane smoker that I was using ran to hot, and I would have to change the take on a long smoke.
Using an electric burner I dont have to worry about tanks, and not having an open flame would be safer
in a small home built wood smokehouse.
I am looking at what it would take for me to put in a 220 line out to were I want to put the smoker, but right now a 110 would be more pratical.
Bill
I just got off the phone with Allied Kenco who I called for some direction on my LP and was steered away from LP as my enclosure was just too small. He said that based on my dimensions he would recommend an 8" burner at 120V.
This one to be exact: http://www.alliedkenco.com/element-1650w-120v.aspx
which I believe will mount in this: http://www.alliedkenco.com/support-burner-8.aspx
I spoke with Cody who advised there are a lot of other variables that affect this such as weather, wind, if the smokehouse is undercover, etc. I'm in San Diego so this size will probably work just fine for me.
This one to be exact: http://www.alliedkenco.com/element-1650w-120v.aspx
which I believe will mount in this: http://www.alliedkenco.com/support-burner-8.aspx
I spoke with Cody who advised there are a lot of other variables that affect this such as weather, wind, if the smokehouse is undercover, etc. I'm in San Diego so this size will probably work just fine for me.
Here are some links you might find useful information at:
Butcher-Packer (my go-to place): http://www.butcher-packer.com/
LEM - home of the Big Bite Grinder: http://www.lemproducts.com/
Eldon's Jerky Supplies: http://www.eldonsausage.com/
Butcher-Packer (my go-to place): http://www.butcher-packer.com/
LEM - home of the Big Bite Grinder: http://www.lemproducts.com/
Eldon's Jerky Supplies: http://www.eldonsausage.com/
A wood smoke house with some insulation will easily hold 150 degrees above the ambient air temp. with 3000 BTU's of heat. A small gas burner with a good control valve could take you down below a 1000 BTU's. You have a surface area of about 40 square feet, if your insulation value is equal to R-4, Then in 10 degree weather you could reach 160 inside the smoker with 1500 BTU's of applied heat.
Ross- tightwad home cook
http://inspectapedia.com/interiors/Insu ... -Table.htm
Takes a little reading but this is a good site.
Takes a little reading but this is a good site.
Ross- tightwad home cook