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refridgerator smoker

post #1 of 19
Thread Starter 
I am posting pics of my fridge smoker I hope the pics work. I was wondering if I need to add vents toward the bottom for the smoke to flow I had tried it and smoke did come out the stack but how much should come out to keep it from getting stale


thanks
Rich
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post #2 of 19
Nice looking 'fridge. Whats that hanging off in the black box?
post #3 of 19
Nice job on the fridge. I don't use an electric smoker but I would add 2 lower vents on opposing sides. One should be enough to help draft. If you find you don't need them, close it.
Thats my thought.
Andy.
post #4 of 19
Thread Starter 
the large cord off the bottom is my main power in, that goes into the box and runs the temperature control and is wired to a solid state relay that runs the outlet that the 2 heating elements are connected to if I need to I can unplug one of the elements
post #5 of 19
nice!PDT_Armataz_01_37.gif
post #6 of 19
Nice rig. I would put at least one draft at the bottom. You can always add a second if ya need it.
post #7 of 19
Sweet looking rig!!! as for the intakes, I have 2, 1 on apposing sides, they are bout 3 inches each and I only ever have one of them barely cracked for best preformance with my rig.
post #8 of 19
looks good!!! what u got for controller on there?
post #9 of 19
Most all refer conversion plans I've ever seen call for a lower draft control. Helps with airflow, and temp control. I didn't have one on my first one, as the door fit kind of loosely on the bottom. Worked great for about 15 years. On my latest incarntation, I have a seperate smoke generator box, and it acts as my lower draft, since I am blowing smoke and outside air in via it. Again seems to work well. Nice looking rig you've got there. Let us know how it works out for you.
post #10 of 19
I added a few on my refrigerator smoker not sure if it makes a big difference but feel that it does move the smoke around so that it does not get stale
post #11 of 19
My only question would be; Did you heatsink your SSR? Running two hotplates will be a fair amount of power. It looks like the same setup that I am running. I used the same gray box and had the SSR switching power to an outlet.
Who makes the control? Omega, Eurotherm....
Looks nice.
post #12 of 19
Thread Starter 
no I did not heat sink my ssr I was thinking about it I did not know if it would be necessary I will have to try it first I know not doing it will cut down on the amp rating but I will have to see. Each hot plate is 1000 Watts (linens n Things $11.99) I don't know who makes the control its a TET 612 from ebay (fairly cheap $35)some import thing seems to work ok has the PID auto program feature
post #13 of 19
Minichef-- do you have a picture of your controller? I've seen the setup on the bradley site with instructions, but didn't know if there were any here.
post #14 of 19
Here is a link: http://www.watlow.com/products/contr...o_minichef.cfm

I have a wiring diagram I can post also.
post #15 of 19

you need the heat sink and one intake air vent, use one from a weber charcoal grill Kernbigo

post #16 of 19

Nice looking rig . Not familiar with this kind of Rig , But I do have a non working fridge Hmmmmm

post #17 of 19
Quote:
Originally Posted by rtom View Post

the large cord off the bottom is my main power in, that goes into the box and runs the temperature control and is wired to a solid state relay that runs the outlet that the 2 heating elements are connected to if I need to I can unplug one of the elements



Did you modify the hotplates at all?  I have the same hotplate and was thinking of getting another.  also what is the highest temp you have had this setup at?

 

Steve

post #18 of 19

Hi Guys I'm new to this site and just wanted to post pix of my build,I gutted all plastic and relined with metal,I used a heating element outta an electric indoor BBQ grill that I got for a few bucks at a junk store,I purchased about 10 feet of the rope used in woodburner door as a seal,the temp control is outta an old oven temp controller ,drilled and inserted probe for controller,Have reached temps as high as 350 F while testing,so far I have smoked  ribs,whole chickens,Bacon Explosion,Wings,Bacon wrapped chicken livers and all turned out great.Tell me what you think100_4181.JPG

post #19 of 19

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