Coolerator build

mikegjco · Dec 16, 2014

Started working on this in November. I have to say thanks to all of you that have posted pics and information on here, what a great resource. I have been proceeding with caution, trying to get this right the first time. I have just recently learned to weld and working with steel/sheet metal is pretty new to me. I will try to post some pics, new member to this site so not sure how to add pics.

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mikegjco · Dec 16, 2014

I bought a burner that was 1900W, mostly because of the high wattage, but it was a real pain to install. I am ready to insulate fridge and install the inside. I am using the Roxul for this. I also am using the mailbox mod, thanks for all the info in this as well! Any suggestions would be appreciated. I spent a long time looking for an old fridge and want to get this right! Awaiting some happy smoking! Merry Christmas and Happy New Year to all of you.

Thanks,

Mike

dirtsailor2003 · Dec 16, 2014

Looks good so far. Are you going to use a PID to control the element?

mikegjco · Dec 16, 2014

Yes, I found a set of plans on here for a "k" type thermocoupler, 25A relay with heat sink and a controller. I tested the burner by itself and hope to get the controls done by later in the week. Sorry I am out of town tonight and do not have access to my exact setup, if you have any suggestions for me that would be greatly appreciated.

Mike

mikegjco · Dec 17, 2014

I have not done anything with the mailbox yet, I am at about 4500 ft elevation here and I will be using the 12" tube from A-Maze-N. I have a 3" hole cut in the fridge for intake from the mailbox. If anybody has any advice for me regarding high altitude and smoking before I modify/connect all of this please chime in.

Mike

madman mike · Jan 7, 2015

Looks like your off to a good start so far.

If youre using the correct wiring you can put it through he back of your control box and run it inside the smoker to your element. rather than in the conduit line.

and IMO building a PID isnt orth it when you can buy the dual PID controller from AUberin. It takes pretty much all of the guess work out of when anything is done. MOntitors internal and house temp, im using it again on my second build after using on my 1st. Never have to open the smoker to take an internal food temp again. set it to the target intenal temp and when i gets there it will go into another setting or shut off. whatever you want.

If you build a pid you wont have the addition of a second temp probe control. again, just my 2cents.

PS it is only rated up to 1800w, but it believe it will still work, it should just limit the max output, but it wont be enough to even notice if you do decide to look into it.

mikegjco · Jan 10, 2015

Thanks Mike, I didn't realize that dual controller would also monitor food temp, pretty cool. Not sure how I missed that seeing how much time I spent on here trying to get this right. I have ordered an igrill2 for monitoring food temp, which will end up costing more than if I had just bought the dual output Auberin.

Anyway smoker is done, finished last weekend and cold smoked some cheese. If it turns out I will post some pics. Today I am going to do some ribs for my first hot smoke, so I will see how this performs. I have some BBB curing in the fridge and will smoke that in about 12 days. I bought the A-MAZE-N 18" tube smoker as the MAZE will not work at my altitude, and yesterday just ordered the 6" and 12" also.

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Basically not the best fabricator, spend a lot of time backtracking during this build because of mistakes, but overall I think it is OK. Got lots of great ideas off of this forum and I wouldn't have nearly the smoker had I not been reading posts here.

Many thanks to all of you who have put builds on here, mailbox mod, heat bricks, heat shield, etc.

dirtsailor2003 · Jan 10, 2015

Nice build! I have the 6",12",&18" tubes and use them all the time. Just used the 12" last night to smoke cheese. Sounds like you're set and have some food smokes planned. Love BBB it's our favorite bacon. Good luck and show off your smoke!

mikegjco · Jan 10, 2015

Thanks Sailor, I think I have to work on my air intake, I used the 18" to smoke the cheese and when it was done I closed the holes on the front but it never went out, must have some air leaks in this mailbox, just burned out all my pellets. Next time I will use the 6 or 12.

I bought the Hi Mountain cure for the BBB, hopefully that will turn out.

mikegjco · Jan 10, 2015

I smoked this cheese for 3 1/2 hours with apple pellets, hoping it was not too much. Let it set in fridge about 24 hrs then vacuum sealed.

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mikegjco · Jan 10, 2015

I probably put these pictures in the wrong place, I will get this figured out as I start spending more time being interactive instead of just reading and looking.

Thanks for viewing.

dirtsailor2003 · Jan 10, 2015

MikeGJCO said:
Thanks Sailor, I think I have to work on my air intake, I used the 18" to smoke the cheese and when it was done I closed the holes on the front but it never went out, must have some air leaks in this mailbox, just burned out all my pellets. Next time I will use the 6 or 12.

I bought the Hi Mountain cure for the BBB, hopefully that will turn out.

I have never been able to get mine to quite smoking without dumping out the lit pellets. Even in the mini-WSM or UDS which are my tightest smokers.

I have not used the store bought cures for bacon, but I'm sure it will be fine. I used to dry cure all the time but my scale broke. So I have been using Pop's brine and I really like it.

madman mike · Jan 11, 2015

Looks good, doesnt have to be fancy looking to work really good.

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