I just joined today, August 20th. I am retired and smoke a lot of salmon, chicken and duck breast. My smoker was made from an old refrigerator and has lasted for 30 years. If there are any smoking aficionados in the Spokane-Colville-Coeur D Alene area that want to share ideas on line, drop me a message. Looking forward to being a member here.
- 3 Posts. Joined 8/2017
- Location: Coeur D Alene, Idaho
- Points: 10
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Surfguy, how's that for irony. I'm over in CDA and just joined today. I'm running a Traeger pellet grill and a kamado type egg (Vision). Always looking to learn new recipes, techniques, and about different kinds of smokers. How is your fridge system set up?
My refrigerator was built thirty years ago when it was still possible to find no plastic or rubber parts in the housing. I striped all of the plastic out of the refrigerator and replaced it with aluminum. In addition, a heating element from an oven is installed about 18 inches from the bottom; the element is connected to a 220V outlet. All of the refrigerator racks are in tack and are supported by aluminum brackets. The refrigerator itself is housed in a wood shed with a slanted roof and a smoke stack protruding from it.
If we could meet sometime, I would like to show you pics of this smoker and exchange recipes and techniques.
Sent you an email last night. Just checking if you received it. So far, you are the closest member who replied to my joining post.
I smoke primarily salmon, but do a little chicken and duck occasionally. My salmon process is quite involved as I brine the fish for three days prior to smoking. I smoke a lot of salmon for my wife's catering business.