Outers Hickory Smoker

[bugstabber]

I have an Outers Hickory Smoker without a manual. Does anyone have a manual for this unit? Will it run hot enough to smoke peppers? I'm not even sure if the wood chips need to be moist or dry for this. Any help?

This is what it looks like: http://cgi.ebay.com/Vintage-Outers-P...QQcmdZViewItem

[Mr. Dot]

I'm not familiar with that brand but it looks similar to a Luhr Jensen Little/Big Chief. Here's an url that might be helpful:

http://www.luhrjensen.com/techreports/16Smokehouses.pdf

[bugstabber]

Thanks for the pdf! It looks like if that one can do meat and things, so can this one. I've got my turkey frying thermometer in there right now so I'll see how the temperature holds. Thanks for the help Mr.Dot

[Hurricane Kurt]

I'm not familiar with your smoker but I did look at those pics. All modern electric pellet wood smokers use dry pellets. I would definatley use dry wood chips in it, soaked chips might short something out.

When I smoke peppers I do it at very low temps, cold smoking if you will, around 145-155 for 6-8 hours. I don't think you are going to be able to regulate your temps very easily on that smoker. You might try keeping the lid open for lower temps.

Another method you might try if you cant get a cold smoke is smoking the peppers at a higher temp say 220 with lots of smoke for an hour or two then dehydrating them.

Kurt

[bugstabber]

I've got the temperature almost to 150 degrees. I had to move it out of the breeze, it's 53 here today. I've seen in my searchings that there is an insulating blanket for some smokers. I may have to whip one up with appropriate air holes of course. I don't think too hot is going to be a problem, at least this time of year! Thanks for the help.