Do I have a good donor for a smoker

[Andrews0405]

Hello, this is my first attempt to do anything like this so I'm not fully aware what to look for and what is harmful in this unit I have. I've got this true double door cooler that I'd like to convert to a smoker as can't find any bigger smokers on the market. Any help at all would be appreciated.

 

[SmokinEdge]

Hot or cold smoking? That’s the first question.
Man that would make a dandy curing chamber for salami.

 

[indaswamp]

^^^^^that!

If the cooling unit works...man that sucker would hold 100 kilos of meat for drying. Some simple modifications like a smaller fan, some controllers, humidifier and dehumidifier and you would be set!

 

[indaswamp]

I had one given to me...but the cooling system has a leak in the evaporator coil. Been contemplating on getting it up and running for more space to hang meat to dry cure.

 

[sandyut]

that looks a whole lot like the refers we had in my medical lab. Those all have rubber coated shelves and lots of plastic inside. the cooling fan is in the unit inside on the ceiling. I believe the doors have rubber seals. not sure how well all that will go with heat added...

 

[Andrews0405]

It would be for hot smoking mainly. Tons of fish to smoke here in Alaska. The shelves are pvc lines so that's a no go. Bottom is stainless and the sides are NSF approved white aluminum interior liner whatever that is. I wanted a bigger pitboss but they don't have any nor do they ship to Alaska so here I am with this big guy haha. I want to add one of those direct igniter units to it.

 

[Andrews0405]

 

[SmokinEdge]

It would be for hot smoking mainly. Tons of fish to smoke here in Alaska. The shelves are pvc lines so that's a no go. Bottom is stainless and the sides are NSF approved white aluminum interior liner whatever that is. I wanted a bigger pitboss but they don't have any nor do they ship to Alaska so here I am with this big guy haha. I want to add one of those direct igniter units to it.

Strip all pvc/plastic and rubber coated out. The door seal may or may not be ok. Fish doesn’t need high temps, so this may work.

 

[TNJAKE]

Whereabouts in Alaska are you? Lived in Fairbanks for 6yrs and we go visit every couple years or so.

 

[indaswamp]

Fish is usually smoked below 71*F....or the proteins will denature and the texture will suffer.
If that is what you want to do then it should work.

 

[Andrews0405]

I smoke from 100-150 however up to 200 for other sausages etc. I'd like to use it like a normal Smoker not just limited to fish. I was using my pitboss grill for summer sausage but had a hard time keeping Temps up in the winter. I am in wasilla however I travel to remote rivers the the mulchatna and nushagak as I repair boats etc for a friend that guides trips.