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The fridge does not work anymore. My friend who owns a bakery gave it to me because the compressor is shot. Inside dimensions 52" wide 60" tall and 27" deep. I am curious what to use or how big of a burner to use. I am planning on using this for smoking deer sausage so my max temp...
Hey everyone I am going to attemp to convert this into a smoker for doing sausage in. According to the specs it has polyurethane insulation in it and from what I am reading and from the refrigeration guy I talked to said I will not have to take the insulation out of it. I do need some ideas...
Looking for build recomendations on this smoker such as what I should use for a burner etc. Also what are your thoughts on a smoke generator instead of burning the chips/chunks in a pan?