Thermostate

I don't think it's a thermostat issue, but I'm not sure how high/hot the heating element would work, so even putting a higher level thermostat would help.

Also, I'm not sure of any heat limits andd dissipation on the smokette, as you have to think about airflow as you get more temp.

Interesting idea, but I've always got to remind everyone that modifing the CS voids any warranty.

Smokin'

You would need about 350� for fry temp to crisp the skin,which would still take quite awhile in the smokette.

Good price on these thermostats, unfortunately they aren't all that wide range so a higher temp one would lose the ability to use a lower setting. I guess this is a limitation of the capillary technology.

An even cooler option would be their 2632 microprocessor temperature control.

Seems like CS would have used a thermostat that allowed higher settings if the heating element was capable of doing so. Hopefully someone from CS will weigh in on this, maybe they will design a retrofit encompassing a new element/thermostat.

I guess if anybody really wanted to find out, they could just put a jumper across the thermostat and see how hot 500 watts can get.

Just got off the phone with Diane from Selco (the thermostate company above) She feels the thermostate would work with the element. The element is either on or off, period. The thermostate is rated to handle up to 20 amps. My smokette only draws 4.9 amps. Thermostates do not control the amps going to the element if I understand her correctly. We have to respect Cookshacks track record here for the mass public that buys this product, and I will say it is a fine smoker as is. That said, the kid in me wants to soup this thing up. Keep the comments coming and if we have an electrial genius in the forum please comment. The minimum is $50 dollars from Selco FYI.

Thanks again

rich

rcspott,

Have you considered calling CS about this?

I am new to the smokette, but my unit seams to vary in temperature by as much as + - 30 degrees. Is this normal, or is their a better thermastate that can be added to help stabilize the temperatures within the unit? Right now everything is taking much longer than either the supplied booklet or the cookbook states.

rcspott,

Are you still working on this?

Here is another option, I have one like this on a homemade smoker, and it holds +/- 2 Deg F.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&category=...item=3843353402&rd=1

I put a digital unit on my 050 and it works like a charm. Holds temp within a couple of degrees. I've got a probe just like a thermometer and I can put it at whatever level the food's on, if I want to.

Now for the $64.00 question: is it worth the $75.00 bucks or so it cost me to build and install? Have gotten by just fine without it, but-- toys is toys.

gotta add my 2 cents after standing in front of the old southern pride at work all day.
i know this sounds nuts but has anyone ever used a propane torch? used em all the time for desserts and man the will crisp up anything!!
i sure wouldn't recommend that any sauce be on them but i see no reason why the skin couldnt be precrisped smoked crisped again glazed and then hit one last time before presentation. would it be a bother? heck yes!!!!!! but the oooooohhhhh ahhhhhhhhhh factor might be worth it.
jack
ps this is an old competition trick used in american culinary federation competitions

Mornin' Jack,

There have been long threads on here about using the mini torchs and they are not uncommon around the circuit.

Hook -

How'd you build such a thing?

It wasn't too tough. I'd be happy to take some pictures and post or send them to you if you'd like.

Whichever you'd prefer, I'd appreciate seeing them along with where you got materials.

Thanx.