stainless build from aussie

Discussion in 'Fridge/Freezer Builds' started by hoddo, Sep 5, 2013.

  1. hoddo

    hoddo Newbie

    Hi everyone I had to drop by and show you my build. It was inspired by this thread, took me days to read every post, and I hope it will be a hot/cold smoker and drying cabinet

    Here's the unit, got a good deal $100


    Cut the top off where the compressor was, this gave me some good scrap stainless,  and added some wheels, doors off


    Striped out the foam insulation doors were hardest as it was glued in, nothing some thinners and a scraper couldn't fix


    Found a good local sheet metal shop, they built the flu kit and other bits


    base insulation replaced with Hebel block (airated concrete) sides and top rockwool, flu installed


    Smoke daddy magnum on


    !800 watt  240v element in



    element cover


    Control box made from leftover satinless and pop rivets, old fan from fridge installed under controller




    Air intake sorted, handy having a plumber brother to supply free fittings


    Porthole for probes


    Doors fitted with fiberglass rope and back on


    Door lock isn't pretty but it compresses the rope gasket, maybe down the track I'll change it


    Steam punk air blower added for dehydrating stuff




    Powered it up, got to 250 F in 30 min, second probe was in the porthole


    put some pecan thru a mates chipper , 100 kilo of chips should last a while


    well that's where I'm at - got to sort the shelves, the one from the fridge are steel but plastic coated so gotta peel that off and wash and oil them, and then I'm cooking :)
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Very nice! I like all the room inside. You'll be able to hang long sausages or fish or whatever.
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    hoddo, morning and welcome to the forum......  Consider a drip pan under the exhaust stack to catch the condensate....    

    Please take a moment and stop into " /Roll Call/   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

    We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave
     
  4. millerk0486

    millerk0486 Meat Mopper

    That looks awesome! Great deal on that huge stainless steal unit. Let us know how your first cook goes.
     
  5. hoddo

    hoddo Newbie

    Thanks guys, Dave top tip I have now got that sorted
     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Hoodo, very impressive, my friend! [​IMG]

    Looks like a lot of thought went into the design. I'm sure you'll have lots of fun with it!

    [​IMG]
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Where in Aust are you mate? Great build ,really clever use of materials.You far off firing it up? Love to see it I action.
     
  8. chops

    chops Newbie

    hello to all just joined here been reading a few comments very good,i sorry my name is Stephen ,chops is my nick name ,live in perth ,wa Australia oringanly from port pirie south Australia.i have one of those hark gas smokers it works really well.i had to put exactra shelfs in though but apart from that it is fine the wood I like to use is hickerory chuncks,and jarra I smoke ckicken picies and herring pork ribs now and then aswell .
     
  9. chops

    chops Newbie

    well wood cutter sounds like you are well set there mate,i have a hark gas smoker it works fairly well I use hickory and jarra to smoke chicken and herring very nice to eat cant stop when you start only new to this site cheers mate,in perth wa Australia.
     
  10. hoddo

    hoddo Newbie

    Hi everyone, some pics to finish this build thread. I am very happy with the way this smoker works, I am not a fan of heavily smoked food and the Smoke Daddy Magnum seems very versatile, it can put out the heavy smoke if you want but it also does a nice wispy smoke as in the pic below. Tbs do you think? It will do this for about 5 hrs per charge of pecan chips and only raises the cabinet temp by a few deg. Heat wise It hits 250f pretty quick then seems to be slower getting hotter, I did chicken at 300f and it held the temp steady no probs.


    Finished Smoker in the carport


    Some food shots
    Flank Steak Jerky recipe from SQWIB's post
    Aged Steak


    Jerky in


    Jerky out


    Chicken Merryland
    Brined and cured overnight going in


    Chicken out


    Belly Bacon, this belly was a bit thin but the bacon tastes fantastic (pops brine)
    Bacon in


    Bacon out after 12 hr light smoke


    Some of the Bacon Sliced


    Test fry in too much butter


    Brisket
    Pointy half of a brisket in coffee based rub


    Brisket in


    Ready for foil and 2 cups beef stock (homemade)


    Brisket out Perfect, moist and tender


    Many thanks to this site and the members for their knowledge and advice, I will be a daily lurker and continue to learn the fine art of the bbq
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hoddo, evening.....  everything looks really good....  Very nice smoker too.....

    Dave
     
  12. s2k9k

    s2k9k AMNPS Test Group

    That is one Awesome smoker!!!
     
  13. millerk0486

    millerk0486 Meat Mopper

    Awesome Job! Look's like the food turned out really good
     
  14. bamafan

    bamafan Smoking Fanatic OTBS Member

    Very nice build. If mine works the way I hope it does I'm going to start looking for a bigger unit. Would love to have a double door unit like that one.
     

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