I finally got some pictures uploaded of the fridge conversion I have been building.
-I used a 1600 w element from a Farberware indoor broiler.
-Door seal is a woodstove gasket 3/4 inch, high heat silicone, and a couple adjustable clamps make a tight seal.
-Door skin is 16 gage sheet steel.
-Smoke vent is 4 inch aluminum with peak.
-Shelves are aluminum angle iron cut to size.
-Racks are standard oven racks from the local scrap yard at a toonie a piece.
-PID plug and play controller from Auberins.
-Chip tray is a S/S dish with foil top.
I have since placed a S/S drip tray on the bottom rack and put in a S/S water dish as well.
I have done a few test runs so far and am very pleased with the way the temps are controlled with the unit. Able to keep consistent 250 easy in the dead of winter here in Ontario.
The first smoke I did a few chicken quarters at 225 for a couple of hours, with the chip tray directly on the element. The chicken cooked well, but there was thick white smoke and tasted very bitter. The next couple of smokes I Placed a rack directly on the element and then placed the chip tray on the rack. The space helped thin the smoke out, but I had very little smoke flavor to the meat.
I wasn’t sure if maybe my vent is too big and allowing the smoke to escape to quickly?
Other than the smoke issues, I love playing with this thing and can’t wait to get it fine tuned and start smokin’ up