50's fridge build almost complete!! is now COMPLETE!!!

madman mike · Aug 18, 2014

So I have been working on a fridge build off and on all summer for a customer of mine who has been trying to use a little digital Bradley smoker in their restaurant. It isn't holding up well to the heavy use.

The last 2 weeks I've been working hard on it.

Here's what I've got so far.

Will post more pics later. Not letting me for some reason today.

It's an early 50's general electric. Heating element will be on the top of the fridge tub with a convection oven fan to circulate. electric element in a separate smoke box underneath with a 1.5" steel pipe to vent the smoke in. I was able to re-use the controls from a hot plate that the smoking element came out of to be able to dial it in and not over heat and burn up the wood too quickly. its mounted on the back of the smoke box out of sight.

I have an Auberns 1800w dual controller that I will mount in a control box with a few other switches on the right side.

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madman mike
Aug 18, 2014

cadillac forge · Aug 18, 2014

alright a poster who has an actual build going on!! we want to see your post and pics!! its awesome to see how other conquer their challenges, and the end game is they make great smokers for a fraction of the cost as commercial insulated smokers

madman mike · Aug 19, 2014

The final stretch is a killer;. Connecting the electronics isn't working well. First night at it. They gave me the wrong toggle switch at the parts store. Everything was wired up the way it should work, but the neither element would turn on. started over and tested the switch first, seems to be the issue.

Hopefully have some more pics by the weekend, and if all goes well maybe some pulled pork for lunch friday.

madman mike · Aug 20, 2014

Few more pics. All put together, just need a part for my controls and I can finally fire it up.

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madman mike
Aug 20, 2014

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madman mike
Aug 20, 2014

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madman mike
Aug 20, 2014

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madman mike
Aug 20, 2014

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madman mike
Aug 20, 2014

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madman mike
Aug 20, 2014

madman mike · Aug 20, 2014

realized I forgot to add some before pics

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madman mike
Aug 20, 2014

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madman mike
Aug 20, 2014

it was in kinda rough shape. Pounded out some dents and filled them with body filler. Came out geed, not perfect, but hardly noticeable after painting and polishing.

cadillac forge · Aug 20, 2014

those black 3 1/2 in strips between the inner cabinet and door probally want hold up to moist ,heat envorment /both by builds had those

they were some kind of pressed board fibre material, most people replace those before they fail cause ya dont what kind of chemicals that could leech into ur food looking good get her seasoned up will be interesting to read how well your burner system works and maintains constant temps

madman mike · Aug 21, 2014

Quote:

cadillac forge said:
those black 3 1/2 in strips between the inner cabinet and door probally want hold up to moist ,heat envorment /both by builds had those

they were some kind of pressed board fibre material, most people replace those before they fail cause ya dont what kind of chemicals that could leech into ur food looking good get her seasoned up will be interesting to read how well your burner system works and maintains constant temps

I hear ya, they don't seemed to be fiberboard. im pretty sure they are plastic. I held my torch to a corner to see how it held up and it did finally start to melt after a few seconds, but no visiable vapours before it hit the melting point. It was being used as a smoker by the guy I got it off of. He just threw a hot plate in it, turned it on and adjusted the dial as needed. sounded like he was mostly doing ribs and pulled pork in it at 250-275 with out issue. This smoker will be mostly used for low and slow meats, charcutery items, cold smoking, sausage and such.

shouldn't have any issues getting it to temp. I mounted the element in the top of the cabinet with a convection fan. only a single speed fan, but I may switch it out for a 2 speed ive got for one ogf my other builds for less air movement when cold smoking.

the element underneath is only for generating the smoke.

what did you do for a door seal on yours? I was trying to go with a fireplace door gasket but not sure that's going to hold up. tried to glue a test strip on the back and it isn't working.

cadillac forge · Aug 22, 2014

I use 3/4 fireplace rope the white one cheapest I found was on ebay it was like $7.00 for 12 ft. holds up great bb

madman mike · Aug 24, 2014

cadillac forge said:
I use 3/4 fireplace rope the white one cheapest I found was on ebay it was like $7.00 for 12 ft. holds up great bb

That's. What I bought. Couldn't find it in that long of a section. Trying g to find d it though. Really don't want 4 seams.

oldschoolbbq · Aug 24, 2014

Nice , Mike .

Be sure to show the 'Madien' smoke , and as always . . .

madman mike · Nov 8, 2014

Time for a long past due update.

Was supposed to sell the smoker to a customer, didn't work out. Been hving a blast having it home. The wife still trying to hold mo to the promise I would sell it. But........... Hard to let go my very 1st build.

I do have \another customer who has commissioned a vintage fridge smoker, this time it will be a guarantee before anything starts though.

Here is a Q view from tonights smoke.

Aged white cheddar, mozzarella, butter and a chorzoish style cooked sausage on its 3rd day of smoking.

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madman mike
Nov 8, 2014

Here is some 5 spiced pulled pork after a 12hr cook

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madman mike
Nov 8, 2014

Montreal style brisket and toffee ale baked beans

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madman mike
Nov 8, 2014

Venison pork smokies

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madman mike
Nov 8, 2014

And so far my favorite!!!!

Bacon, 1/2 slab of mixed pepper and 1/2 slab regualar. about 8hr smoke, hot smoke at 150

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madman mike
Nov 8, 2014

lisa richmond · Apr 16, 2015

I have a refrigerator similar to this and was wondering if it might be to big for me to use a a smoker. I only smoke jerky, a chicken, or a slab of ribs. Just small portions.Would it just be to much for my needs as for using electricity. Should I just invest in a small electric smoker? Or does it matter that much? If so, which kind?
Any help would be gratly appreciated, Thank you!

timberjet · Apr 16, 2015

Lisa Richmond said:
I have a refrigerator similar to this and was wondering if it might be to big for me to use a a smoker. I only smoke jerky, a chicken, or a slab of ribs. Just small portions.Would it just be to much for my needs as for using electricity. Should I just invest in a small electric smoker? Or does it matter that much? If so, which kind?
Any help would be gratly appreciated, Thank you!

You should check out the MES 30 lisa. I think it would fit your needs very nicely. They are pretty reasonably priced too. The search bar at the top of the page is really good.

50's fridge build almost complete!! is now COMPLETE!!!

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