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freezer conversion questions......

post #1 of 11
Thread Starter 

heres the freezer i have in mind....0709111537.jpg

 

would an amazin smoker work better then the smoke daddy on this type of situation for the smoke generation??? 

 

were can a guy get ahold of some high temp food grade caulk/ silicone?

 

I have 2 stove top elements to use with controls for heat.

 

how much does placement of the air intake and exhaust matter.  (thinking of intake on lower rear of the freezer, and exhaust on the right rear corner on top or top/side, so it doesnt make it too tall and hard to transport.

 

It is lined with white aluminum the way it looks, foam in the middle, does the foam have to be removed?  I will be smoking less than temps of 180. 

post #2 of 11

I used a high temp, food grade, silicone on my refrigerator conversion. http://www.smokingmeatforums.com/forum/thread/105239/and-yet-another-refrigerator-conversion-electric-heat-and-pid-temperature-control  It is visible in one of the pictures where I"m attaching the gasket to the door.   I have also used it on a number of other projects in the past.

 

It is called SU5005.  I purchased mine off of eBay.  Two tubes delivered for about $15.

 

post #3 of 11
Thread Starter 

thanks, thats were i will get it from!

post #4 of 11

Make sure you know what the insulation is made out of. See the "Blown in foam" thread.

post #5 of 11
Quote:
Originally Posted by mneeley490 View Post

Make sure you know what the insulation is made out of. See the "Blown in foam" thread.



I agree...  Some of that foam stuff is bad.  I am....puzzled as to why all of his smoking will be less than 180 degrees.

 

post #6 of 11
Thread Starter 

i have other smokers ( 2 MES) for higher temp cooking.  this one will be for snack sticks , sausage, and cheese.  no need to get over 200 degrees

post #7 of 11
Quote:
Originally Posted by Fire393 View Post

i have other smokers ( 2 MES) for higher temp cooking.  this one will be for snack sticks , sausage, and cheese.  no need to get over 200 degrees



Great!  Nice to have that versitility and the ability to switch between smokers!

 

post #8 of 11
Thread Starter 

any more input would be great!!

post #9 of 11

The debate on what to use for a smoke generator is strong and divided..... I use a Smoke Daddy with no problems, I have a 3 inch vent with no other air in take and it works great.....

post #10 of 11
Quote:
Originally Posted by Fire393 View Post

heres the freezer i have in mind....

 

would an amazin smoker work better then the smoke daddy on this type of situation for the smoke generation??? 

 

were can a guy get ahold of some high temp food grade caulk/ silicone?

 

I have 2 stove top elements to use with controls for heat.

 

how much does placement of the air intake and exhaust matter.  (thinking of intake on lower rear of the freezer, and exhaust on the right rear corner on top or top/side, so it doesnt make it too tall and hard to transport.

 

It is lined with white aluminum the way it looks, foam in the middle, does the foam have to be removed?  I will be smoking less than temps of 180. 


The MES smokers have the exhaust in the right-rear-top of the smoking chamber. There is a hot spot in the right-rear side of the chamber.

If you put the exhaust on the side, you can extend the exhaust stack into the "near center" and "maybe" alleviate the "hot zone" problem. Just a guess ??????

As far as the smoke gen goes........your unit is tall enough to create a good draft and I think the AMNPS would be the way to go. No elec. needed, ~12 hr smokes, uses chips or pellets, no moving parts, pretty much idiot proof. Not saying you are an idiot, just light and forget.......my kind of tool. 

Dave
 

 

post #11 of 11
Thread Starter 

thanks dave,great input

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