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stainless build from aussie

post #1 of 14
Thread Starter 

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 :)

post #2 of 14

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

post #3 of 14

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

post #4 of 14

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

post #5 of 14
Thread Starter 

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

post #6 of 14

Hoodo, very impressive, my friend! :welcome1:

 

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

 

thumb1%20copy.gif

post #7 of 14
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.
post #8 of 14

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 .

post #9 of 14

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.

post #10 of 14
Thread Starter 

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

post #11 of 14

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

 

Dave

post #12 of 14
That is one Awesome smoker!!!
post #13 of 14

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

post #14 of 14
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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