• Team Orange Sous Vide Regular Contributors

    Well, I fired up the new dyna glo signature vertical offset today to season and see what max temp I could get out of it. Must say my attempt of 180deg was a failure. I want to do sausage only in this pit. It would only get up to 115degf. I used an electric element with a cast iron skillet on it. Hickory sawdust in pan with a lid. I’ve had success with this setup in the past using an insulated warming cabinet that is smaller and not tall enough to hang 24” sticks.
    If I go to pellets will I be able to reach my 180deg mark? Thinking about a tray or even a minion style maze tray. Or these only good for cold smoke or smoke generators? Sorry to b long winded. Don’t really want to use charcoal or chunk wood unless I have to. Been there done that.
    TIA Bubba

  • Regular Contributors

    One of the disadvantages of using an uninsulated box for sausage and other low temperature smoking is that they are relatively inefficient and will lose heat rapidly. That is why your electric element is having a hard time maintaining temperature. The other disadvantage related to not being insulated is poor temperature regulation. Without insulation, changes in outside temperature, sun exposure, and wind can make a big difference in the temperature inside the box.
    That is not to say you can’t smoke sausage with it. You just may need to upsize your heat source and learn how to work around temperature variations.

    For point of reference, the smokers I have built using an old medium sized refrigerator as the enclosure (which is an insulated box) has required a minimum of a 1000 watt hot plate heating element to give a useful range of smoking temperatures. I would estimate that at a minimum you would need to double that wattage for an uninsulated enclose or switch over to a propane or NG burner.

  • Team Orange Sous Vide Regular Contributors

    Thanks Paul,
    Thats kinda what I figured. I am going to test a LP turkey fryer burner this weekend. I’m just hoping I can keep the temps down enough, without it constantly blowing out.

  • Regular Contributors

    smokinbubba That can be a challenge using a large burner like a turkey fryer in a smaller enclosure. A big burner like that may not have the stability you need at lower settings.

    I did some experiments with a LP gas log starter 16 inch pipe burner in an offset horizontal smoker I have. It has about the right heat output and control range for that size of smoker.

  • Team Blue Admin Walton's Employee Power User

    smokinbubba One other thing to think of is that pellets put off more pressure when they burn too. I don’t think it is going to be an issue since your setup isn’t really well insulated, but I thought I would point it out just in case. We had someone blow the door off of his PK100 when he used pellets instead of sawdust/chips

  • Regular Contributors

    Jonathon said in Vertical offset not hot enough:

    smokinbubba One other thing to think of is that pellets put off more pressure when they burn too. I don’t think it is going to be an issue since your setup isn’t really well insulated, but I thought I would point it out just in case. We had someone blow the door off of his PK100 when he used pellets instead of sawdust/chips

    Wow, This is a new one on me. Yes, I could see it in a LP burner smoker, but this was an electric smoker,
    I have never heard of pellets putting off pressure when they burn. If they did generate some pressure, what would prevent the pressure from equalizing through inlet and outlet vents? I am having a hard time imagining what would have to happen for a smoker to build up that kind of internal pressure. Would love to learn more about the details of this.

  • Team Orange Sous Vide Regular Contributors

    processhead said in Vertical offset not hot enough:

    Jonathon said in Vertical offset not hot enough:

    smokinbubba One other thing to think of is that pellets put off more pressure when they burn too. I don’t think it is going to be an issue since your setup isn’t really well insulated, but I thought I would point it out just in case. We had someone blow the door off of his PK100 when he used pellets instead of sawdust/chips

    Wow, This is a new one on me. Yes, I could see it in a LP burner smoker, but this was an electric smoker,
    I have never heard of pellets putting off pressure when they burn. If they did generate some pressure, what would prevent the pressure from equalizing through inlet and outlet vents? I am having a hard time imagining what would have to happen for a smoker to build up that kind of internal pressure. Would love to learn more about the details of this.

    Yeh, me too! I heat the house with a pellet stove. 2nd year running it as my only source of heat. Saved me thousands! Anyway, interesting. Will be following.

  • Team Blue Admin Walton's Employee Power User

    processhead We had a guy buy one 4-5 years ago and he “blew his doors off” which I think meant the hinges buckled basically he ran it. I am assuming that is because he ran it with both vents closed and the PK is so well insulated that it had no way to let off the pressure. I am surprised it didn’t just force the top damper open as it seems like that would take less force? But I do remember they replaced the unit and we added “Do not use pellets or chips. Pellets and chip require a direct heat source for ignition and a continuous air supply to keep smoldering. Using pellets can cause a buildup and sudden flare up and dramatic expansion, which can be dangerous.” to the page for PK-100


  • I have experienced the sudden combustion and “explosion” twice on my pellet cookers. Both came as a result of a build up of pellet dust, which caused a bridge on the ramp, then gravity gave way and dumped into the fire pot. It kinda almost snuffed the fire, but the fan kept pumping and finally lit the full firepot. From zero to hot in a second and it does create a pretty good backdraft pop. Lucky it blew out the exhausts and not the doors. But the doors on the FEC cookers are substantial.

    As far as the lack of heat question from the OP, I found a solution for my same issue. I build an electric cold/low temp smoker for sausage and snack sticks. I built it out of the Proofing cabinet I got at a restaurant auction. I installed an external Smoke source (bella cold smoker), a 1500 watt electric element designed for a masterbuilt smoker and installed a johnson controls A419 to control the temps. During the summer here in AZ the original element had no problem getting to 185. But heck, I could have got to 185 with a candle in the 115 degree summers. lol Well, as it got colder it got more difficult to reach above 145 degrees. I ordered a finned heat strip and installed on the side of the cabinets. Both elements are controlled by the A419, which just cycles on and off at my set point. I can get about 225 degrees in the winter here with little effort and it even out my temp swings, as it recovers faster. Just an idea

  • Team Orange Sous Vide Regular Contributors

    Toys, sounds perfect. I bolted my propane turkey fryer burner in mine this morning. Ambient temp 25degf. On low flame, I achieved 60’ and was easily getting 180’ at about half throttle. Gonna put meat in it tomorrow!


  • That sounds like it will work. How are you controlling and maintaining the temps or are you constantly raising and lowering the flame??

  • Team Orange Sous Vide Regular Contributors

    Stayed pretty consistent. Will prolly have to keep an eye on it till I get it tuned in. Only do short smokes and finish in sous vide so only need to get it to 130’

  • Team Orange Sous Vide Regular Contributors

    Can keep temps consistent with gas valve and damper

  • Team Orange Sous Vide Regular Contributors

    Didn’t get to put meat in it yet. Fed ex decided to take an additional day to deliver my mixer and it didn’t show till 530pm. Worked out ok since my box with the big W showed up on schedule with my willies mix and sure gel. Did get my block ground and ready for mixing and stuffing in the morning. Then off to the offset. Plan on 15lbs bambi dogs and 15 lb willies sticks. Gonna b a busy day.

  • Team Orange Sous Vide Regular Contributors

    Most amazing smoker I have ever used. Bambi dogs came out perfect!

  • Regular Contributors

    Jonathon the “explosion” was the smoke igniting in the chamber, the pellets probably ignited causing this, that and having a draft on it helped.
    That’s why you don’t ignite a pellet grill/smoker with the lid/door closed.

  • Team Orange Sous Vide Regular Contributors

    If I remember correctly, I had a similar experience with a homemade cabinet smoker many years back.


  • I too just bought a Dyna Glo large off set smoker and seasoned it Monday of this week (2/22/21).
    If you fill up the charcoal box/off set fuel box, to the top and use a roofing torch to light it, then you will reach a temperature of 250 degrees. Keeping the charcoal box full will give you a more even heat for a longer time. I also sealed all of the seams with Lavalock RTV450 Black Silicone Sealant. I also installed Fireblack Hi Temp BBQ Gasket High Heat 1/2 x 1/8 gasket around the inside edge of the firebox. Any where you see smoke coming out get some chalk and mark the spot then come back when the smoker is cool and place the silicone to seal.

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