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Looks good.

I used to lay jerky on racks, but got some stainless steel skewers and hang the pieces now. Faster drying and don't have to shuffle racks around.854. I also use a drying fan. Made my own from PVC...

I would start out with 2 to 4 oz. I only smoke my salmon about 2 hours. Starting at 120 deg until fish gets to that temp, then up set temp to 160-170 and pull salmon when internal temp is about...

Until I started hanging my jerky strips, I always had to rotate racks top to bottom and sometimes front to back as well.
The only thing that I can think of that may make a difference is if you are...

Looks good. I only take my bacon to 140, for me seems to be not as tough when fried later.

Looks good.

I have a Thermoworks "Smoke". It doesn't have cell linkage, but does have a remote receiver. Alarms are really easy to set and the remote receiver has excellent range. It is the one I use all the...

Not sure about the gap, but personally don't think it will matter. The smoker is made out of stainless steel, so it shouldn't rust.
For seasoning, go with 8 oz. I did 2 seasoning runs. You can leave...

I did some Canadian Bacon at 6 deg F this morning. Box got up to 230 by the time I was done after a stepped temp rise for 2 hours. Didn't use any blankets and there was no wind. I'm sure if I was...

When it is that cold, I expect my smoker to take a little longer to get to temp, and maybe slightly longer cook time.
One thing you have to look out for is the drippings out of the drain hole...

On the Home page there is a link on the left for parts. You have to call the number listed.
>>>>>>
For repairs or parts call us at 888-922-1511
and we will fix you right...

Lookin Good.

Since the Smokin Tex is so well insulated, clearance around sides and bottom is not really an issue. Top just needs to be high enough to allow smoke an easy path out and you to be able to adjust...

If you are intending to cook in the shed, you only need an inch around the sides and enough space in front to open door fully. I would make the top at least 4 in above the top of smoker.
You didn't...

Looks good, thanks for the pics

No pictures; didn't really happen :)

I weighed my wood for many smokes, using 3-6 oz. Weighing kept me from using too much wood.

I bought 2 used smokers and neither had the chip screen for the smoker. My self made trays work well for chunks and chips. Have not tried them with pellets or sawdust.

You can bypass the thermostat control and use an Auber PID controller for really tight temperature control. Here's a link to the Auber site with controllers that a lot of users on Smokin Meat Forum...

They do have quite a temperature swing. But as long as it cycles back on and off, keep the door closed and don't worry. If you think it isn't working correctly, then the thermostat is only about $30...

817 here's a pic

I have a smoker that makes the wood burn instead of smolder. The solution was to make a couple of boats out of aluminum flashing to put the wood in.
I could tell the wood was getting too hot...

Thanks. I use 2/3 hungarian paprika and 1/3 smoked paprika in a rib rub mix (my take of Meathead's Memphis Dust recipe). I can definitely tell the smoked paprika is there.
With my smoker that...

Is the mesquite powder a smoke flavored powder, seasoning mix or the mesquite bean powder?

$60 for a 1400 was a great buy. The 1400 element is only 700 watts, well below the 15 amp (about 1600 watts) circuits most RV have. You shouldn't use a space heater, blow dryer or electric hot...

Since the racks are stainless steel, you only have to buy them once in your lifetime. $50 well spent.
I bought a used 1400 on a cart for $150 and had to buy all the racks plus a thermostat but it...