I first ran across SMF while researching how to convert an old fridge to a smoker. As I mentioned in my Roll Call post, after stealing so many ideas from others here, I felt obliged to join and post. We found this fridge in the back of an old shed at our duck club in the Delta. The farmer agreed to let us have it though he probably thought we were crazy when we said we were turning it into a smoker. Unfortunately, I didn't take a picture of it before starting the teardown (never dawned on me I would be posting anything about it). Just finished it two weeks ago, so here it is.
Like others on this forum, I found the same conditions during the teardown; compressor filled with sulfur dioxide, cardboard insulation, plastic flanges holding the door shell and coldbox. What nobody mentioned was almost 150 standard slot aluminum sheet metal screws holding these last two items in. About 3/4 came out without stripping, the rest had to be cut and drilled.
Sanded and painted (neighbor is a painter and shot primer and paint with an airless).
Replaced the flange and ceiling of what holds the smoke chamber and door shell with aluminum.
Replaced the cardboard insulation with Roxul SafeNSound.
Vents and chimney are made out of 4" exhaust tubing with flanges welded and riveted (inside only).
For the vents I used pinwheel-style but a talented friend made pucks out of them so they can be removed to hook up an external smoke chamber if I ever wanted to in the future.
Next was to install the shelf brackets and electric element. I decided to go electric after a friend had problems with temps using propane in windy conditions on a similar build.The brackets are 1" angle iron (should have used aluminum - heavy). The element is the 1500 watt replacement from Amazon.
The element can be used in two ways, plugged straight into an outlet and use the dial-type temperature control,
Or, I can also use a digital temperature control (max temp is 230 degrees with this). I installed the temp sensor in the back wall approximately 2/3 of the way up.
The smoker has nine shelves plus one for a drip pan. Holes in the smoke chamber were plugged with silicone and rivets. Gasket is 1 x 1/4 Lavalock.
The first break in/seasoning I was able to get the temps to 290 degrees in one hour and 400 degrees in two. Plenty of heat from the element and insulation. So far I have smoked pork roasts (for PP), ABT's, Dutch's beans, and last weekend about 35 lbs of ribs. I have used both the Amazn tube smoker and a pan of chips directly on the element. Looking forward to cooler weather for cold smoking bacon and cheese. And of course for wild game sausages, snack sticks, and jerky. It is quickly becoming and addiction. In closing I have to acknowledge the help of several friends and family members who made this build much easier. Thanks for looking and for the ideas and information.
Like others on this forum, I found the same conditions during the teardown; compressor filled with sulfur dioxide, cardboard insulation, plastic flanges holding the door shell and coldbox. What nobody mentioned was almost 150 standard slot aluminum sheet metal screws holding these last two items in. About 3/4 came out without stripping, the rest had to be cut and drilled.
Sanded and painted (neighbor is a painter and shot primer and paint with an airless).
Replaced the flange and ceiling of what holds the smoke chamber and door shell with aluminum.
Replaced the cardboard insulation with Roxul SafeNSound.
Vents and chimney are made out of 4" exhaust tubing with flanges welded and riveted (inside only).
For the vents I used pinwheel-style but a talented friend made pucks out of them so they can be removed to hook up an external smoke chamber if I ever wanted to in the future.
Next was to install the shelf brackets and electric element. I decided to go electric after a friend had problems with temps using propane in windy conditions on a similar build.The brackets are 1" angle iron (should have used aluminum - heavy). The element is the 1500 watt replacement from Amazon.
The element can be used in two ways, plugged straight into an outlet and use the dial-type temperature control,
Or, I can also use a digital temperature control (max temp is 230 degrees with this). I installed the temp sensor in the back wall approximately 2/3 of the way up.
The smoker has nine shelves plus one for a drip pan. Holes in the smoke chamber were plugged with silicone and rivets. Gasket is 1 x 1/4 Lavalock.
The first break in/seasoning I was able to get the temps to 290 degrees in one hour and 400 degrees in two. Plenty of heat from the element and insulation. So far I have smoked pork roasts (for PP), ABT's, Dutch's beans, and last weekend about 35 lbs of ribs. I have used both the Amazn tube smoker and a pan of chips directly on the element. Looking forward to cooler weather for cold smoking bacon and cheese. And of course for wild game sausages, snack sticks, and jerky. It is quickly becoming and addiction. In closing I have to acknowledge the help of several friends and family members who made this build much easier. Thanks for looking and for the ideas and information.
