I was planning on using with an Electric Smoker - max temp of 275 degrees. If I shut the cord in the door, will this work?
1085309
I don't see why not. I put it in the oven to cook turkey and the oven temp was 350. no prob. or are you trying to use 275 max to measure the air temp in the smoker? or the meat?
1085310
The first model that I purchased when I closed the door on the cord it melted it. The second one I purchased when I use it now I open the door then place it in the meat and it reads the meat temperature very quickly. Then I remove the temperature cord and continue cooking then I read it again as before, I do not believe the cord is heat resistant if you close the door on it.
1030517
I would not recommend this for that type of smoking. It's designed for a cold smoke rather than a hot smoke. Flavor, not cooking.
1437763
This is possible the best LOW HEAT electric smoker for consumer use. Add a PID control unit to control temps within 1 degree. Check out the Bradley Smoker Forum to get a better understanding of this fantastic cooking tool
1863539
I purchased this burner for a homemade smoker and I am able to dial the flame low enough to consistently get 200'F temps, yet high enough to smoke two full hams in 5'F weather in an uninsulated cabinet. My smoker is approx the same size as yours so you should be fine. I can't comment on the physical installation into your smoker though. Hope this helps.
1352785
Not sure, we bought this thermometer to use in our old refrigerator we use for smoking fish. We drilled a hole in the door and it worked great so we could see how warm it got inside the smoker.
1621391
If you are sure that the probe/wire will not go above 392F in your smoker, then certainly!
230792
I have successfully used a heavy-duty extension cord. I wrapped the exposed connection with electrical tape. I have also used a thermostatic control in the outdoor outlet so that it turns on only when the temperature sinks into the thirties or lower. I can only say that these methods worked for me.
125601
I have trouble getting the meat temperature to above 170 F. I don't think it is a power issue but a controller issue. Whatever the cause, the smoker is best suited to long time cool smoke. I plan to rebuild the temperature control when I have spare time.
959505
Yes. You can use one that has a long cord attached. You can feed the cord through the top of the smoker, since there is a small hole. This smoker is awesome!
2049200
The first responder gave good advice. Don't forget to close the lid on the grill to aid engulfing meat in smoke. You will only get a light Smokey flavor added to foods, this does NOT convert your grill into a real smoker. By cooking at a lower temp, the foods stay in smoke longer. This device is for enhancing flavor. How much time depends upon your taste preference. The first rule to smoking is LOW ( temp ) and SLOW ( cooking time ). This unit seems to produce more smoke from pellets than chips. Windy conditions can reduce foods being engulfed in smoke. IF, you only grill on max heat, this might not be for you.
1832781
Yes it would probably work. Keep in mind that you need to press the trigger to activate the smoke. Also, it needs to be kept more or less upright most of the time.
1599880
Never used it for smoking meat. Off hand if you use care to keep moisture out of connections it should work OK.
1855154
The cover is quite snug with the standard 30" unit. I am not familiar with the cold smoker unit, but I assume that it takes up additional space. We are very pleased with the unit, but the thermostat does run about 25 degrees hot.
1422666
This wold be for a cold smoke application as it does not produce enough heat to dependably cook something. I use it in my BBQ prior to finish cooking.
479241
I added a second heating element right from the git go! I read the Bradley forum for quite some time and got some really great info there. I have also constructed a "shed" on my deck to enclose my smoker. It is mostly for weather protection, and less so to block wind. By installing the second element, getting the smoker "back up to heat" after opening the door, occurs in a blink of an eye! Hope this helps.
1621387
The problem to be avoided is melting the sensor cord, which is teflon-coated. If any part of your smoker is more than, say, 500 degrees, and the cord touches it, your sensor is smoked. (No part of a conventional oven ever gets much hotter than the temp setting, except of course for the burners/heating coils.)
2072080
My only suggestion would be to close the vents more to keep the heat in. Make sure you do not open the smoker either. Was it in a breeze? These are the only things I can suggest. Link to youtube video: https://www.youtube.com/watch?v=l3Z_TUmUZb8&list=PLac9Z7pi1Oitbb6OQGvAR6kCpJ3vzXq3E