Fridge conversion questions and considerations

[mr moby]

I have seen a lot of folks performing smoker conversions of old refrigerators, and am strongly considering giving it a shot, and at present have a lead on a 1938 Westinghouse. I have several questions and/or concerns. I know some of them are going to be repetitive, please bear with me, as I have a lot of info in my head, and it's throwing fits with my ADD. Also, these questions pertain to any vintage fridge, I realize that they are all different, and I'm not specifically asking about the one I am currently looking at.

First off, I am concerned about the safety of this, largely fume and fire hazards.

I know that the insulating materials vary in these appliances. I know I could just rip it out, but then that would seem to negate one of the biggest advantages of using the fridge in the first place. Are you leaving the factory insulation in place? I read some people are using fiberglass, will regular old Owens Corning work? If not, what are you using?

Second, what about the interior? Obviously any plastic or rubber will be removed but what about the metal box lining? I assume that if it isn't plastic, it is enamel coated metal. Is that safe for fume free smoking, or should I plan on lining the interior with stainless?

Now, here is where the biggest question lies. From what I have seen, it looks like most people are using a propane or electric burner coupled with some sort of smoke generator. What I am considering is either fabricating a firebox to fit where the compressor used to be (and some older units have a drawer there anyway) or adding a firebox on the side. I am leaning towards building the underside box, and pipe in the smoke through and opening in the floor of the interior, with the thought of putting a deflector plate over the opening, on which I could also set a water tray. Is this being crazy? Should I really be considering gas/electric? Will the results be as good as wood / charcoal smoking?

Your thoughts and input are greatly appreciated.

 

[aki-]

I have seen a lot of folks performing smoker conversions of old refrigerators, and am strongly considering giving it a shot, and at present have a lead on a 1938 Westinghouse. I have several questions and/or concerns. I know some of them are going to be repetitive, please bear with me, as I have a lot of info in my head, and it's throwing fits with my ADD. Also, these questions pertain to any vintage fridge, I realize that they are all different, and I'm not specifically asking about the one I am currently looking at.

First off, I am concerned about the safety of this, largely fume and fire hazards.

I know that the insulating materials vary in these appliances. I know I could just rip it out, but then that would seem to negate one of the biggest advantages of using the fridge in the first place. Are you leaving the factory insulation in place? I read some people are using fiberglass, will regular old Owens Corning work? If not, what are you using?

In my case I left the original insulation in, I just made sure it doesn't burn using a tourch. 

Second, what about the interior? Obviously any plastic or rubber will be removed but what about the metal box lining? I assume that if it isn't plastic, it is enamel coated metal. Is that safe for fume free smoking, or should I plan on lining the interior with stainless?

Enamel coated metal is great, it wont rust, melt or produce any fumes.  As far as for replacing any plastic parts u can use stainless, aluminum, mild steel.  Just avoid galvanized steel since there is possibility of zinc plating producing fumes.  I used 16ga mild steel in mine, just cuz it lot cheaper then aluminum and expecially stainless.

Now, here is where the biggest question lies. From what I have seen, it looks like most people are using a propane or electric burner coupled with some sort of smoke generator. What I am considering is either fabricating a firebox to fit where the compressor used to be (and some older units have a drawer there anyway) or adding a firebox on the side. I am leaning towards building the underside box, and pipe in the smoke through and opening in the floor of the interior, with the thought of putting a deflector plate over the opening, on which I could also set a water tray. Is this being crazy? Should I really be considering gas/electric? Will the results be as good as wood / charcoal smoking?

Wood or charcoal smoking is definetly a possibility, the heat source doesn't matter as long as you can reach the desired temperatures.  The reason people opt for electric or gas is convenience, easier to control temperatures and lot less time to worry about it.  This is especially the case with electric where you can have thermostat (PID with SS relay) controlling the heat unit automatically.  I can set mine to a certain temp and walk away, come back when food probe alarm goes off.

Your thoughts and input are greatly appreciated.

 

[doctord1955]

I basically did the same thing!  Wasn't to concerned about the insulation because i sealed the inside so no fumes from insulation would get in!

I love the set and walk away feature of electric!

 

[linguica]

Let's keep it simple. You can replace the the insulation with fiberglass if required. The heat source from a thermostat controlled hot plate and the smoke source would be a AMNPS. Total cost depending on thermostat less than $300.