1955 International Harvester Fridge.
www.gassmoker.com Propane Burner
Fully Insulated with RockWool
Electronic Thermometer Wired through body.
New expanded metal, and sheet metal.
Braided Rope Gasket
Louvered Heat/Smoke Diffuser
Cross-braced iron rods for hanging salami.
I have nearly 13 sq feet of racks and can hang probably 50lbs from the top.
I just finished this week, did a good 3 hour high heat (400F) heat soak this am, and I'm currently seasoning it.
It is going to take some practice to get used to the controls-I'm confident that I can maintain 200-250F no problem..I am a little nervous about 160* max for salami..but we'll have to see what it can do.