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I use a cheap timer all the time... Put the meat in the night before and set it to start at 5am or whatever. Works well and most timers are made to handle 1500 Watts. Get one that will do that.

The problem I see with your method is that the 2 hours you stated seems like a long time. I don't think you should run the element for more than 15 or 20 mins and do that about once every two hours. Maybe that's what you meant.

I've found that running it once for about 20 mins and then letting it sit for a couple hours provides all the smoke I want for cheese, raw bacon, etc.

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