I've been asked to assist a good friend with introducing smoked meat to his existing restaurant.
He has a large double door walk in cooler he thinks we can convert to a smoker/smoke house...
I have NO PARTICULARS on the cooler and haven't even seen it up close.
I'm a handy guy and so is my friend and we have access to or can procure everything we need.
I need to know about anything/everything we need to pay particular attention to while do this build...i read a little about the insulation issues but it occurs to me there may be other things I need to be aware of...
I've never done a conversion of a cooler/fridge so beyond coolant (if it even still has any) and insulation, every bit of advice would be welcome.
We are just in the conversation stages of this project and I'd like to be better informed next time we talk about it...
My buddy is in the empty and power wash stages now because it's been used for storage (mostly junk...lol) for a decade.
We're meeting Monday to take a look at it and have a more serious conversation.
TIA folks
Walt
He has a large double door walk in cooler he thinks we can convert to a smoker/smoke house...
I have NO PARTICULARS on the cooler and haven't even seen it up close.
I'm a handy guy and so is my friend and we have access to or can procure everything we need.
I need to know about anything/everything we need to pay particular attention to while do this build...i read a little about the insulation issues but it occurs to me there may be other things I need to be aware of...
I've never done a conversion of a cooler/fridge so beyond coolant (if it even still has any) and insulation, every bit of advice would be welcome.
We are just in the conversation stages of this project and I'd like to be better informed next time we talk about it...
My buddy is in the empty and power wash stages now because it's been used for storage (mostly junk...lol) for a decade.
We're meeting Monday to take a look at it and have a more serious conversation.
TIA folks
Walt
