I will be getting a mini fridge to make a smoker. I intend to cold smoke, but would like to do jerky, sausages, beef sticks etc in it. I will not cook at high temps like a butt or ribs, but maybe high 100's or very low 200's. My questions is: should i pull out the plastic interior and leave insulation and then add a wooden interior? If so, what type of wood? i am thinking a tongue and groove or something neat looking. I wold then add shelves and racks for hanging summer sausage and the like. I tried a search and only see that people leave it as is to cold smoke, but no clear advice on utilizing heat. Mine would be from a hot plate, and I would obviously add vents at top and bottom.
Thanks for advice!!