So my Frost free freezer that I had set up as a curing chamber for dry cured salumi and whole muscle crapped the bed.
So I figured I should turn it into a smoker. I have contemplated electric or propane.
I guess I will start with what I want to do with it. I would like it to be universal...Hot smoke (Ribs, Butt, Chicken Etc.) Cold smoke(fish, bacon, some of the cry cured meats i make, etc)
This is a new Frost free freezer....I was hoping the more experienced members could shed some light on safety when it comes to how I should Line the interior. it is currently plastic.
any other old threads that some one may know about would be greatly appreciated....I want to get rocking on this soon cause spring is here in NH and BBQ season is on it way.
thanks for your help joe