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Outhouse Smoker Powered By The Sun
John Benoit’s smoker may look like an old fashioned outhouse, but it has solar power, computerized controls and Wi-Fi. He uses the 5-ft., 11 in. tall, 29 by 32-in. steel box for family meals, as well as taking it on the road for catered events.
“It started out as a standard, steel box smoker the size of a sm
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Outhouse Smoker Powered By The Sun AG WORLD John Benoit’s smoker may look like an old fashioned outhouse but it has solar power computerized controls and Wi-Fi He uses the 5-ft 11 in tall 29 by 32-in steel box for family meals as well as taking it on the road for catered events
“It started out as a standard steel box smoker the size of a small refrigerator but I wanted something different ” says Benoit “I had a drawing of an old outhouse and built the exterior from it ”
Benoit framed the outhouse with 1-in square tubing and used fiberglass insulation and styrofoam around the smoker before attaching 1 by 4-in cladding A warming oven mounts under the roof
The smoker door has a handle made from Osage orange wood and a solid brass crescent moon salvaged from an antique door Large caster wheels support the “outhouse” They make it easier for Benoit to winch the smoker into his 16-ft trailer for transit
“I don’t know how much it weighs but between the steel and the 2 boxes of firebrick on the bottom it is heavy ” says Benoit
A thermometer is mounted between the doors of the smoker and the oven but the computer and Wi-Fi are key to the operation
“The star of the smoker is the Flame Boss 200 controller ” says Benoit “It is the best tool I have bought for saving time and improving the quality of meat ”
Sensor probes in the smoker are wired to the controller which in turn runs a small compressor When more heat is needed the compressor feeds air through a 4 by 4-in steel tube at the base of the smoker This manifold delivers the air to the charcoal bed in the smoker
A solar panel on the roof powers the controller and fan with wiring for 110V backup The Wi-Fi lets Benoit monitor and manage the entire process whether standing alongside or miles away
“I can put in meat for a family meal leave for lunch and shopping and come home to a perfectly cooked meal ” says Benoit
The same holds true for Benoit’s catered meals as well as the pulled pork he sells locally The Wi-Fi allows him to constantly monitor and adjust the cooking process but it also collects data
“I have a history of all the cooking temperatures and more including the fan output ” says Benoit who has years of experience catering events
A baffle over the charcoal spreads heat out A water pan above the baffle keeps the meat moist while a second pan above it catches dripping fat
“I used restaurant chafing pans that are 4 in deep and 12 by 34 by 20 in ” says Benoit “I put foil over the water pan and poke a hole in it with a pencil The hole lets out just the right amount of steam and the water lasts for an entire 8 to 12 hr cook ”
Another secret he shares is how he stores his smoke-producing wood Once he has soaked it he puts it in a plastic bag and sticks it in the freezer
“To produce the smoke flavor I want I pull them out of the freezer bag and lay a few pieces on the coals ” says Benoit
Contact: FARM SHOW Followup John Benoit 2486 Sportsman Club Rd Bourbonnais Ill 60914 ph 815 791-3605
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