Commercial type smoker build

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Tunasmoker
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Commercial type smoker build

Post by Tunasmoker » Thu Dec 10, 2020 06:39

I have a bread proofer that is 6x4x8. Can anyone give me ideas on the best way to heat. It has 2 doors and sits on the floor. I don't want anything on the bottom so I can roll my racks directly into the smoker. I think it needs to be gas because I'm not sure I have the available circuits to run 3 5000w elements that I think it would need. I have built a 38"x38"x8' smoker that is full automated and heated with a 5000 watt element that sits near the bottom so it has built in racks that slide into the smoker. It works great but it is too small to smoke more then 4 full hams at time and very inconvenient with the built in racks. Have tried to find out how commercial smokers like enviropak are heated but have not been able to find much info. Any thoughts or ideas, or point me in
Right direction of the information it would be greatly appreciated. Thang you
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