Coronad Freezer Smoker Build

foxriversmokin · Jun 24, 2012

Yo! Newb...I need to start with some pics of where I am now with the smoker, because I'm not sure what my next steps are and don't think I have things spaced right. I have plenty of pics of the build process, and will post them later, but would appreciate some experienced feedback to make some decisions moving forward.

It's an older Coronado freezer, all metal lined. I gutted the coolant system, coolant shelving, added casters for mobility, thermostat (non-PID, for now), electric burner, 3" stack, have holes drilled for 3/4" intake pipe on each side (plan on gate valve, not installed yet). I've just been wingin' it, partially based on what I've read on this site, and the rest based on what I was thinking. Lot of awesome info on here.

So, now that I have shelf brackets in, nothing seems to be right...and, I really don't know what's right for burner to heat spreader distance (and size of spreader), or how to deal with smoke diffuser. I've read a bajillion threads on here, but think it's now time to 'call a friend'. LOL

I'd appreciate some help in spacing everything above the burner. Everything is riveted, so I can move it around. It' s 5" from the burner to heat spreader, where the grating is 10"x12" and I really don't know if that's too big, so thought I could just lay some sheet metal on top to control, if necessary. Then it's about 5" to next smoker shelf (seems too close), and about 10" spacing to each of the next three. Gut feel is I need to shift things up, but not sure. Top shelf is about 7" from ceiling, not sure if that's too close.

At a point, i'm not sure about all the spacing, heat spreader, smoke diffusin, etc...and would really appreciate some help. Lotta beers invested today, and then got to a point it just don't look right.

Thanks

foxriversmokin · Jun 25, 2012

Hmm, wonder where the picture went I posted last night. Try 'er again. Appreciate any insight into heat spreader, smoke diffuser and shelving spacing, or anything else someone might have input into. Will modify as necessary. Thanks!

Another...

and, one more...

foxriversmokin · Jun 26, 2012

The specific questions I have are...

1. Is the lowest smoking shelf too close to element...seems like direct heat. It's about 10" from element. Rest of the shelves are each 10" spaced above, where the upper shelf is about 8" from roof. Any recommendations on spacing of the shelves, and number of shelves?

2. Does that heat spreader make ANY sense? No clue what I'm doing there.

3. Given my total whinging it setup...what would you recommend for implementing smoke diffuser and drip tray.

Really appreciate any and all feedback. I'm to the point where it's experience that makes these last few decisions. Yeah, I could just go with what I have, but know there's guys/gals out there that can help me to do it right the first time, and I would truly appreciate some of your thoughts. Thanks!

Got intake-air gate valves in tonight...will post overall build process pics when I get some more time...

Still need to run hi-temp silicone around nut and pipe inside to seal it up good n proper.

Ran thermocouple through grommets, got lucky as could be. Drilled from outside, not thinking too hard about where it'd end up inside...squeaked it by in the upper corner. lol

cadillac forge · Jun 26, 2012

great lookin build so far!! i put a steel plate on the bottom rack to aid as a difuser put my water pan on top of that directly, spacing of racks are fine , have seen some put

removable racks as close as 5 inches in case you were running a bunch of ribs?? i dont need that much space just use mine for family use keep posting pics looking good

tom walker · Jun 26, 2012

Heads up!

Many Fridge/Freezer shelfs or "Racks" are coated with cadmium.

Cadmium gives off a poison when heated and will kill you.

Google "Cadmium Poisining" to be sure.

Don't want to loose a brother,

Tom

foxriversmokin · Jun 26, 2012

Thanks, cadillac. Seems simple enough, will think about doing something like that.

Tom - These are oven shelves. The freezer had shelves where the coolant actually piped through the shelves, so I gutted those. Thanks for the info though, dern good to know.

How would one implement a drip tray with my setup? Even if it requires modifying things...

foxriversmokin · Jun 27, 2012

Still hoping to get a little advice...a buddy came over and said I should just put a big cookie sheet, on standoffs an inch or so, above the perforated metal. He thought it would serve as both a heat spreader, and drip pan. Seems logical, maybe I'm over thinking it. Question I have is, now the smoke will come from below through the opening, then hit the pan, and get pushed to the walls of the smoker...will it recombine towards the center of the smoker and hit the lower smoking shelves, or will the lower shelves not get much smoke?? Added a couple pics, put a small pan with some wood blocks to raise it up to show what I'm describing. The actual pan would be bigger than what's in the pic, to cover more of the base for drippage. Will that concept work ok?

Was hoping to get the door seal in tonight too, but oven rope gaskets at Menard's are only 5/8" diameter, and compress to about half that or less. Gap on this door is about 3/4", and not even sure a 1" rope will cut it now. Might need to 'build up' the surface so can use a smaller gasket. Sucks. Getting impatient now. haha Have a bunch of salmon to smoke, looks like they get sealed and chucked in the freezer tonight.

Thanks for any/all help.

foxriversmokin · Jun 28, 2012

Found some 7/8" firm rope gasket (Meeco's) at a local fireplace shop today. Zillge's in Oshkosh...they have spools of all diff't diameters. So, going to glue it down with hi-temp silicone.

Lobbing another question out there...does it matter if I glue the rope down to the door, or to the smoker? Will be easier if I just take the door off, lay it on its back, and lay a bead of silicone, put down the gasket, give it a squish and let it dry. Any better, proven ideas? Thanks. Sure would appreciate some feedback on my questions from last night too, or will just whing it.

cadillac forge · Jun 28, 2012

you can put it on either door or the smoker, no need to remove the doors, i run a generous beed

around out side of door,used masking tape about every 6 inches to secure it stays in place, it was much easier than i ever expected, it pretty much stayed in place by it's self let it cure overnite then good to go!!

if ya have large cracks to seal you can repeate the above process on top of each other after the first

part is cured it sticks very well to its self my next one will probally have the large cookie sheet

as a catch pan i like that idea, dont worry about the smoke, it will fill your cabinet before escaping out the stack great looking build!!

foxriversmokin · Jun 28, 2012

Thanks alot cadillac! I put in some 2" Alum standoffs, and got a baking sheet, also Alum, and just resting it on top of them. Maybe too much Alum and will burn out, but can replace cheap I guess down the road, or put steel in. Put 8 of em in, so can rotate the tray 90 and still have standoffs under it, and could put in another tray too. no clue why, just did it. haha

Great idea about taping down the gasket...gap is just under 3/4"...gasket is 7/8" but really firm compared to most that compress 50% or more...looks like it should work. Already have door off, and was wondering how I'd keep the firm gasket from sliding off the silicone around the bends once laid down...tape...good idear. hot in the garage, had to come in for a cold frosty, then back out to glue it down.

foxriversmokin · Jun 29, 2012

Got the heat/smoke spreader / drip pan in, rope gasket siliconed to door and drying, and all holes in freezer lining sealed up. Bent up a bracket for the thermocouple, need to rivet that in yet. Ordered a couple latch clamps from Grainger for sealing up the door...should get them Monday.

driedstick · Jul 2, 2012

Lookin good Lookin Good. I have the same controler, I wish it would go higher that 220 because I wanted to smoke some other things around 250 or so but I will wait. Your intake looks great I put three in mine so I could have all three open or just one open something you may want to think about, also, I had to play around with my amps to see where it would smoke best at and for now I have to put in right beside my intake air. Your build looks great thou. one last thing is the green on door and door trim painted.

foxriversmokin · Jul 12, 2012

driedstick - Thanks. I'll probably upgrade the controller someday also to achieve higher temps, but 220 max has been doing the trick so far. Not sure why they put that limit on it, makes no sense. I have one of those intakes on each side. So far seems to be sufficient in keeping amnps pellets going. When windy, I've partially closed the one on the upwind side or it starts burning too fast and really rollin' the smoke. nice to have that adjustment. I've been locating the amnps adjacent to burner, and next to upwind air intake also. It's pre-finished sheet metal, with green finish, so not paint. Still need to get Tel-Tru BQ300 meat thermometer in the door, and install the draw clamps on door. Just have some eye screws/hooks temporarily installed.

pork butt

driedstick · Jul 12, 2012

Nice Pork but just up to 220 and for how long and how big was pork butt, I want to do one but just a little worried...... ah heck.... i'm scared !!!!! dont want no one sick. thanks

foxriversmokin · Jul 12, 2012

Was a smaller hunk of meat, at about 4lbs. Set temp at 220, cooked to 205 internal temp. Don't have notes handy, but took roughly 8hrs. If you do a search on pork butt, you'll find lots of good info, and is what I did before smoking that one as an experiment. Next one will be about twice that size, because it was devoured too quickly. haha

foxriversmokin · Jul 12, 2012

Oh, forgot, been a couple weeks...I had to finish it off in oven because it was getting late and I was starving. It was around 180-190 IT when I pulled it from smoker, wrapped in foil and in oven at 350deg for a bit.

ziggy · Aug 13, 2012

Hi!

Very nice conversion.

My plan is also install the heater element in the battom of the frige.

When you make cutoout for the element did you leave the insullation below the heater reflective pan or the cutout is all the way throu.?

I am not sure what kind insullation my 1931 frige has , but I was wondering if it does get really hot under the heater and danger of burning insullation.

What whattage the heater did you use ? I have 2600W redy to be install.

Thank you

tom walker · Aug 14, 2012

You guys have inspired me to build one so I've got my buddy looking for freezers in all the old buildings he's tearing down in Orlando.
I've got torn feelings about wrecking a classic museum piece but I surely do love good Q.

I guess we'll just have to see what he can find.

I could try to build the classic brick ~(smoke)~ house but that would be a different thread.

Question:

I presume that we don't want friges with plastic walls. Am I right?

How about tempered glass doors like for a walk-in unit?

Has anyone done cold smoke in a wine chiller unit?

big lew bbq · Aug 14, 2012

That thing is Awesome. I have been thinking about making a cold smoker out of an old Mini fridge I have. Only problem is the mini fridge still works, so I am counting down the days till the thing dies..then it becomes a cold smoker. But great job on your build!!

Big Lew BBQ

foxriversmokin · Aug 15, 2012

ziggy...I used a 1kw/120V burner. no problem with reaching temp, except the thermostat I'm using has a max setpoint of 220F. Makes no sense. I'm sure it would reach the 250-275deg, but will likely upgrade to reach that for fowl or cook-smoking stuff. Been fine though for anything I've done so far. Yeah, I removed all insulation between inner and outer metal shell, in the base that is. Cleaned that out good. Will add some pics below.

Tom..yes, hopefully it's totally metal lined..I'm sure it is if that old. Only plastic to replace then is the door shelving and trim, depending on the unit. Can see in the pics below what I had to do...could be similar.

Thanks, Big Lew! haha...good luck waiting for it to croak....it'll be a while since you want it to happen.

Coronad Freezer Smoker Build

Fire Starter

Fire Starter

Fire Starter

Fire Starter

Smoke Blower

Fire Starter

Fire Starter

Fire Starter

Fire Starter

Fire Starter

Fire Starter

Smoking Guru

Fire Starter

Smoking Guru

Fire Starter

Fire Starter

Fire Starter

Smoke Blower

Meat Mopper

Fire Starter

Similar threads

Hot Threads

Featured Blackened Rockfish...