Brand New Build

Discussions about turning that old refrigerator into a Smoker
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Kwack_Smacker
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Brand New Build

Post by Kwack_Smacker » April 2nd, 2013, 9:29 am

Howdy all,

I am new to this forum and I have a few questions, I just picked up an old double door, stainless steel freezer. It is stailless on the inside and out. I have already made the racks to go inside and I have put new seals on the door. I am planning on doing jerky and sausage in it and not getting it hotter than 200 degrees. I installed a chimney in it and I am planning on using a two burner hot plate for the heat and a pan of water on one side and a pan of chips on the other for smoke. I have been reading about the insulation on here and was wondering why the foam insulation will not work if it is steel on the inside too. There aro no holes in the steel inside for any vapors to come out of.



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Re: Brand New Build

Post by Frank_Cox » April 2nd, 2013, 9:44 am

truth is you will prolly be fine.... ish......
I do know the foam insulation is not rated for high temps say 200 ish and higher. it is flammable. also the propellent used in spraying it in place is much like R-22 Refrigerant. some of it gets trapped inside the foam when spraying it in place. it is known to put off harmful vapors when heated or burned.
so long story not so short.... we tend to be on the safe side and say replace it... :beer:



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Re: Brand New Build

Post by The Czar » April 2nd, 2013, 11:59 am

Welcome and I hate to admit it… But Frank is probably right… Of all the people on here that would know… He would be the one… Man I hated saying that!

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Re: Brand New Build

Post by Rodcrafter » April 2nd, 2013, 1:21 pm

Boy DC, that was alot wasn't it?


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

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Re: Brand New Build

Post by Kwack_Smacker » April 2nd, 2013, 1:35 pm

Well I certainely appreciate the help, Like I said there are no holes in it where the insulation is exposed and I will not run it over 200 degrees. This thing is for lots of sausage and lots of jerky. I am an avid hunter and i try to fill my freezer with everything i possibly can and I make jerky, summer sausage, pan sausage, smoked sausage, and everything else I can. I am gonna run that thing just like it is for now and i will give yall a back brief after the first run. I will post some pics on here of my handy work also so yall can see it



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Re: Brand New Build

Post by Smokeone » April 2nd, 2013, 6:22 pm

Can't wait to see your handy work.


BBQ is just smoke and beers!
Usually more beers than smoke.

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Re: Brand New Build

Post by Frank_Cox » April 2nd, 2013, 7:54 pm

sounds good!



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Re: Brand New Build

Post by The Czar » April 3rd, 2013, 7:18 am

BTW.....OB1 as well as being the master of cookers and such....is a super duck killing machine..... ~o)


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Re: Brand New Build

Post by Darren » April 25th, 2013, 9:04 pm

I built a smoker out of an old fridge that had a metal porcelin coated inside. It has fiber glass insulation in it and it holds the heat very well. For making smoke I built a exturnal smoke box feeding the smoke into the fridge through a 3" pipe. For controling the heat I am using a side burner from a barbque. To remove the heat I first installed a 3" stove pipe. This did not let the heat out fast enough so I had to put in a 6" pipe. I made my fridge smoker so I could smoke and finish cooking in it. When I finish the paint job on it I will post it. Nice to see someone else tring this.



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Re: Brand New Build

Post by Gizmo » April 26th, 2013, 5:13 am

Why don't you run it as a cold smoker - say about 110 degrees ish in this cooker?

You'll get more smoke flavor added quicker - and farther away from the melting point on that foam. Freon is a VERY tiny molecule and it WILL find a way to get to your meat.

Seems like an outboard smoke box would help that... just sayin'

We'd much rather be typing to you than reading about you.... :D

I'll shut up now....


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Re: Brand New Build

Post by Kwack_Smacker » April 29th, 2013, 1:10 pm

Well I have used this thing about 8 times now for a run of 40 lb of snack sticks and i have made at least 150 lbs of jerky in it so far. All seems well in this thing and heat is controlled very easily. Not a problem with the insulation thus far and no weird tastes in the jerky or snack sticks. I am keeping it below 200 degrees, usually about 175. As soon as i plug my phone into the computer I am going to post some images on here. Thanks for all of the advice and comments



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The Czar
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Re: Brand New Build

Post by The Czar » April 29th, 2013, 1:23 pm

We do like pics as some of us don't like to read....

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Smokeone
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Re: Brand New Build

Post by Smokeone » April 29th, 2013, 4:06 pm

Or can't read. :P


BBQ is just smoke and beers!
Usually more beers than smoke.

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The Czar
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Re: Brand New Build

Post by The Czar » April 29th, 2013, 4:48 pm

Smokeone wrote:Or can't read. :P
That's not fair that Tom can't defend himself..... :oopssign:


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Re: Brand New Build

Post by DUAYNE B » April 29th, 2013, 7:16 pm

Could you draw me a diagram of what yu just typed DcMan, I too can not read :BS: :beer:



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Re: Brand New Build

Post by The Czar » April 29th, 2013, 7:55 pm

I'm gonna let Hot Pants take care of it for me...

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Re: Brand New Build

Post by Frank_Cox » April 30th, 2013, 8:13 am

BTW,
MTF and I ran into some guys at the Osage City comp a couple weeks ago that used an old Pepsi Vending Machine to build a pellet smoker out of. they didn't remove the foam from the box. instead the just lined it with steel and sealed it really well. you could smell the insulation on the outside but it definitely didn't do anything on the inside of the smoker. they wound up with 7th place pork I think, and they were cooking against the big boys..... :beer:
That being said, I would still remove it tho



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