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  1. smokednarwhal

    fridge/smoker conversion

    That is a heavy duty rig, nice work.  Post some more details when you have the time.
  2. smokednarwhal

    Is it just me, and is it wrong

    I used high temp silicone in several places on my smoker and so far so good.  It is rated to 450 degrees if I remember correctly, but I've only had it up to 300.  It was silver but now it is all stained a beautiful deep brown, I even used it to make my own door gasket.  Good luck with the build!  
  3. smokednarwhal

    What to Do?

    That is quite a find and I definitely see lot of potential there.  Getting out all the rubber and plastic will probably be a chore.  I was surprised how much there was even in the 1950's fridge I converted.  If you have an interest in cold smoking, slap on a smoke generator and shelving or dowel...
  4. smokednarwhal

    Howdy, Friends...from Indiana

    Always happy to see another Hoosier join the forum.
  5. smokednarwhal

    Pop's Original Bacon-On-A-Stick Wet Brine Method!

    Interesting idea, I'm looking forward to the results.
  6. smokednarwhal

    First ribs in my converted refrigerator

    It is an 1800 watt strip heater I bought from Grainger.  You can check out the whole build here if you are interested.  http://www.smokingmeatforums.com/forum/thread/91229/just-the-beginning-of-my-fridge-smoker-project  
  7. smokednarwhal

    First ribs in my converted refrigerator

    I had some family visiting so I decided to fire up the old Frigidaire.  I made two racks of spare ribs and two racks of baby backs.  Smoked for 3 hours at 210 with pecan wood basting with apple juice, then rapped in foil and held at 170 for two more hours.  Everyone loved them and not a single...
  8. 1D5Lu.jpg

    1D5Lu.jpg

    • smokednarwhal
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  9. time to eat

    time to eat

    • smokednarwhal
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  10. two hours in

    two hours in

    • smokednarwhal
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  11. loaded up

    loaded up

    • smokednarwhal
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  12. smokednarwhal

    Just the beginning of my fridge smoker project

    Well I still want to paint the outside and finish a few minor details, but that is going to have to wait until this winter probably.  I have ran the smoker three times now with no problems.  The PID controller works like a charm and the little Smoke Daddy puffs away with whatever I fill it with...
  13. first ribs

    first ribs

    • smokednarwhal
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  14. thin blue smoke

    thin blue smoke

    • smokednarwhal
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  15. inside door panel

    inside door panel

    • smokednarwhal
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  16. first smoke stains

    first smoke stains

    • smokednarwhal
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  17. smokednarwhal

    My father's day alder smoked chicken (with queview)

    Thanks.  It is an electric strip heater for the heat source with a PID controller I built myself.  You can check out the whole build here if you are interested.  http://www.smokingmeatforums.com/forum/thread/91229/just-the-beginning-of-my-fridge-smoker-project I think alder is neutral enough...
  18. smokednarwhal

    My father's day alder smoked chicken (with queview)

    Here is the smoked chicken I did for father's day.  The whole chickens were rubbed with olive oil and three different seasonings.  One Cajun, one Greek and the third is barbeque.   They were smoked for three hours at 250 with alder wood, then ramped up to 325 for 30 minutes to crisp the skin. ...
  19. Time to eat.

    Time to eat.

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  20. Done and ready to eat, 3.5 hours.

    Done and ready to eat, 3.5 hours.

    • smokednarwhal
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