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The Water Cooler
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Cooking/Food thread
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<blockquote data-quote="p238shooter" data-source="post: 3640886" data-attributes="member: 24583"><p>I have been using an "Smoke-it II" brand electric smoker for several years now and love it. It is one of the older units with just an analog on and off temp sensor with a few degrees temperature swings like a standard kitchen oven, so what? No PID controller electronics to eventually have to mess with. I am still using the original T-Stat and heater element. I smoke everything at 225'. "Set it and forget it" till my external wireless beeper goes off measuring IT to go out and check my chunk of meat. It does have a temp limit of about 250', which is a little low for chicken skin searing but other than that I have zero complaints with it or the products I produce out of it. It sits protected from the rain under the overhang of my deck and is a SS box so I have no corrosion. Good luck to you.</p></blockquote><p></p>
[QUOTE="p238shooter, post: 3640886, member: 24583"] I have been using an "Smoke-it II" brand electric smoker for several years now and love it. It is one of the older units with just an analog on and off temp sensor with a few degrees temperature swings like a standard kitchen oven, so what? No PID controller electronics to eventually have to mess with. I am still using the original T-Stat and heater element. I smoke everything at 225'. "Set it and forget it" till my external wireless beeper goes off measuring IT to go out and check my chunk of meat. It does have a temp limit of about 250', which is a little low for chicken skin searing but other than that I have zero complaints with it or the products I produce out of it. It sits protected from the rain under the overhang of my deck and is a SS box so I have no corrosion. Good luck to you. [/QUOTE]
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