What about using a regular kitchen oven with smoking chips/pellets in the bottom? I have an old one that I want try it with. The top part of the stove is no good, so I'm thinking of drilling a couple small holes in the top and use it as an electric smoker. The oven has a heating element in the top & bottom. If put a metal tray with chips/pellets directly onto the bottom element that would create the smoke and top element would do most of the cooking. 🤔
If I am smoking cheese, I only use 1 hotplate and keep the temp right at 98 to 100. When I smoke jerky, I crank them both up and try to keep it around 170. The smoke box was a $10 charcoal grill that I bought at Walmart
That is correct! I will tell you though with sliced whole muscle jerky, my favorite thing to do is smoke it for 3 or 4 hours then put it in the oven with the door cracked open at 170 degrees until the meat is done. Sometimes i crank up the heat to 180 and "cook" it more than dehydrate it. It gives the jerky more of a steak feel when you bite into it. Soooooo good
Thanks! I've decided to do the same and will just use a cover. I saw some water based protectors but they were all for interior so not much protection anyways. Great vid!
@@tysonhorn510 I get that, didn’t figure it would put off enough heat to matter. I’m about to finish up my own smoker build, will play around with it to figure that part out, thanks for the prompt reply.
