Hey MeatForums Members,
So I am in the midst of opening a Deli/Smokehouse here in NorCal. We bought the business and inherited a bunch of old equipment including and old Coke cooler. I am in the midst of turning it into a vertical smoker. I am trying to diversify this thing as much as possible. My plans include having a firebox built for one side and/or ordering a pellet smoker for the other side. I will also equip the smoker with a DIY cold smoker at some point for cheeses and tofu (remember I live in NorCal, Tofu is big here) My question for the forum is do y'all think a pellet smoker will be capable of heating this thing to 225 or will I need another heat source? I have provided pictures for reference as well as a shot of my previous fridge conversion. Appreciate any advise.