Attempting to Convert a Humidified food Warmer into a Smoker

[James A Davies]

I'm new to the forums, and do not know the first thing about smoked meats other than their deliciousness, and after reading a few you all really know your stuff so I figure that if anyone can help me figure out if this should even be attempted it would be y'all. A little back story, I'm a part time welder and waiter, my restaurant wants my help to convert half size insulated food warming cabinet into a wood smoker. The job they need me to do is cut a hole through the top wall of the cabinet and set up some sort of chimney with a flume. Ignoring isolation my main question for you all is, would it be better to create a chimney or just punch a ventilation hole and call it a day? Thank you all in advance and advice is appreciated and desperately needed.

The cabinet in question
http://www.fwe.com/product/etc-ua-6hd#tab-id-4

 

[daveomak]

That will make a great smoker...
For an electric smoker, You'll need probably 4 each 1" holes around the top part of the side walls for exhaust... and 3 1" hole around the bottom of the side walls... Exhaust vents on the roof will cause condensate to drip on the food..
For the fittings through the walls, you can use pipe nipples with conduit nuts to secure them.. use 1" pipe... use can use pipe caps to seal them as needed... However, for good smoke, lots of air is needed...
For smoke, may I suggest the AMNPS using dust or using pellets... light smoke is best... heavy smoke can and will add an acrid taste to the food...
My choice for that smoker would be "use dust".... Contact Todd... let him know you are a commercial establishment and what you folks are doing.. He "may" make you a deal on quantity of dust.... His products are excellent and he's a good guy.... guarantees his stuff... always available to talk with... A one man marching band, so to speak...
http://www.amazenproducts.com/category_s/12.htm
http://www.amazenproducts.com/category_s/63.htm
I have used his stuff for years... on any given smoke, in my electric smoker, I find 3-4 ounces of pellets adequate for great smoke flavor... Not heavy, but noticeable.. not overpowering.. one row of fuel is usually adequate for good smoke flavor that is acceptable to most folks.. That will provide about 3-3 1/2 hours of smoke...
If you have trouble keeping the smoke generator lit, I suggest elevating it to allow for better air flow underneath the unit... what I and others have done...
...
Most of us use an external smoke box so the heat from the smoker does not effect the burn rate.. It also has tendency to condense out any creosote... an aluminum flex pipe helps for locating the smoke box and collect creosote.. the smoke flavor really benefits from these adaptations.... The upper hole in the mailbox door, stop the smoke from recirculating ... recirculating smoke is very low on oxygen, which is needed for a good burn... higher elevations also can cause problems with reduced oxygen...

You can make dust from pellets also....
https://www.smokingmeatforums.com/threads/making-dust-from-pellets.271863/

 

[Furrylittleotter]

Sounds great for a personal project. Unfortunately big brother wants all restaurant equipment to be nsf approved.

Even if the cabinet is now nsf, once you modify it, it no longer is nsf, unfortunately.


Just food for thought...

Neil