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  1. 20150920_154413.jpg

    20150920_154413.jpg

    • mschwartz26
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    • Comments: 0
    • Album: 1950's Crosley Shelvador build
  2. 20150920_154408.jpg

    20150920_154408.jpg

    • mschwartz26
    • Media item
    • Comments: 0
    • Album: 1950's Crosley Shelvador build
  3. 20150920_154402.jpg

    20150920_154402.jpg

    • mschwartz26
    • Media item
    • Comments: 0
    • Album: 1950's Crosley Shelvador build
  4. 20150920_154357.jpg

    20150920_154357.jpg

    • mschwartz26
    • Media item
    • Comments: 0
    • Album: 1950's Crosley Shelvador build
  5. mschwartz26

    A couple of questions on a new build...

    Starting up a new thread with the build...
  6. mschwartz26

    A couple of questions on a new build...

    bill1, it is Friday and you are making my brain work hard with all of those calculations!   I am running 120V and I have run the PID/Brinkmann on the circuits I will be using before...so I am pretty sure I am good.  Like I said in an earlier post, I have gotten my 48" Lang up to about 160ish...
  7. mschwartz26

    A couple of questions on a new build...

    I haven't thought about that.  Do you install it someone on the smoker or just set one inside it?  I also have a Guru that I suppose I could right to someone to what you mentioned.  Where would you position it?
  8. mschwartz26

    A couple of questions on a new build...

    I have an Auber PID controller that I will hook up to the heating element.
  9. mschwartz26

    A couple of questions on a new build...

    Did you use buy a pre fab'd exhaust or build one from pipping/different parts?  I am good on the air intake but still trying to figure out what to do with the exhaust.
  10. mschwartz26

    A couple of questions on a new build...

    Thanks bill1! I believe the inner shell is metal with an enamel coating.  A magnet will stick to it. I already purchased the Brinkman.  I was trying to use it on my 48" Lang Patio but I couldn't get it above 165ish.  I tried placing it in the reverse flow chamber and even inside the main dome...
  11. mschwartz26

    A couple of questions on a new build...

    I tried some red enamel spray paint on one of the pieces and it looks really good.  It will definitely work out.  Thanks for the recommendations! Next question - air intakes and exhaust.  The fridge I am working on is exactly like this one...
  12. mschwartz26

    A couple of questions on a new build...

    Also, I just called a couple of auto body shops about painting the fridge for me.  They told me it is not a CA law they have to use water based paints which are much more expensive.  They said it would be at least $1000 to paint my small fridge.  Looks like it is getting some spray paint!
  13. mschwartz26

    A couple of questions on a new build...

    bill1, where I live (San Diego) Lowes doesn't carry Roxul in the stores and you have to order 3+ of the bundles/sheets online. I think I will be going with http://www.homedepot.com/p/Roxul-Safe-n-Sound-3-in-x-15-1-4-in-x-47-in-Soundproofing-Stone-Wool-Insulation-12-Roll-RXSS31525/202531875 as...
  14. mschwartz26

    A couple of questions on a new build...

    Appreciate the responses.  Sorry for my delay - was away on vacation! For the Roxul - I assume this is what I want?  This is from the HD website.  They have 3" and 3.5". Roxul ComfortBatt 3-1/2 in. x 15-1/4 in. x 47 in. R-15 Fire Resistant Stone Wool Insulation (12-Roll) I will try to get a...
  15. mschwartz26

    A couple of questions on a new build...

    Working on a 1950's fridge smoker conversion.  I want to use Roxul for the insulation but can't figure out which product to use.  Home Depot carries 2.  Roxul Safe 'n' Sound and Roxul Comfortbatt.  The Safe 'n' Sound they have in smaller packages but the Comfortbatt is only sold in pallets that...
  16. mschwartz26

    Question about cure and taste

    Correct and just for clarification - do I need to make a separate batch with no cure (as part of a difference mixing process all together)? I know you add cure based on the weight of the meat.  If I were to add all the meat/fat/spices, mix, then weigh it would be heavier than if I just went off...
  17. mschwartz26

    Question about cure and taste

    Great!  I really appreciate all the responses. Here is my plan to hit most/all the recommendation: Mix everything. Pull some mixture out prior to adding cure. Add cure. Stuff. Smoke most of the cured mixture. This will leave me some fresh, cured/unsmoked, cured/smoked. And as mentioned...
  18. mschwartz26

    Question about cure and taste

    Thanks for the responses so far... Is there a purpose (other than maybe flavoring) to put cure in fresh sausage that is going to be frozen and then fully cooked (not slow smoked)?
  19. mschwartz26

    Question about cure and taste

    All, Long time smoker but just getting ready for my first sausage attempt.  I had a question about adding cure to your sausage (hopefully not the normal questions some have about cure) I 100% understand why cure is added, how much to add, etc.  I have made my own bacon, BBB, etc.   I...
  20. mschwartz26

    Heating element cord question

    I thought the same things Wolf.  I will have to play with it and see if I can get this to work.  I don't know how easy it would be to maintain those low temperatures with a small fire using either wood or charcoal so I thought I would investigate this approach.  I could always build a small fire...
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