My Pellet smoker build

[fullborebbq]

I love this site. such a wealth of information from people that are selflessly willing to share.

 

[fullborebbq]

First time doing snack stick at double length (17") and put 50 lbs into the smoker. I usually do 25 lb batches. Temps were OK but I noticed I did not get the smoke penetration and dehydration I usually get after 6 hours. They cooked to the usual 160 internal, checked both in the middle sticks and perimeter sticks. The sticks seem a bit soft. I think the extra meat created more moisture in the smoker. I followed up by doing 25 lb batches and they were much drier and stiffer like I am used to.

 

[texas19delta]

Love the build I was just given a commercial grade refrigerator looking to make it a pellet smoker any tips

 

[fullborebbq]

Love the build I was just given a commercial grade refrigerator looking to make it a pellet smoker any tips

See some of the examples on the smokedaddy site. https://smokedaddyinc.com/

 

[ELKHNTR]

Love the build I was just given a commercial grade refrigerator looking to make it a pellet smoker any tips

Thats what’s I’m building. Was curious how good those smoke daddy hopper assemblies work and if you guys think I need two for this thing?

 

[ELKHNTR]

That’s an impressive build! Thanks for going into such detail with what you used and taking so many pics. How do you like that smoke daddy assembly?

 

[Paw]

Thats what’s I’m building. Was curious how good those smoke daddy hopper assemblies work and if you guys think I need two for this thing?View attachment 426415

That’s an impressive build! Thanks for going into such detail with what you used and taking so many pics. How do you like that smoke daddy assembly?
I got one I’ve started as well

 

[Paw]

View attachment 426442

Building one out of True Frezzer Ts-72

 

[fullborebbq]

I love my unit from Smokedaddy. Mine is the old style PID. I modded mine for cold smoking. Looking at there site builds you might want to go with two 18" units.

I would also consider using mineral wool insulation in the walls.

 

[Gerryb4447]

Beautiful work and great design detail. I enjoy building and learning new skills, even at age 76 when should be playing cards. Presently also planning to build a smoker, mostly because my wife doesn't think we need another cooking device. We have a couple Weber grills and I bought an Alto-Shaam warming oven that I use for slow cooking ribs and prime rib. My plan to acquire a pellet smoker is basic....I purchased a wifi controlled pellet burner unit and plan to mount it on the Alto-Shaam oven. Most things needed are within or can be fabricated from stainless. Heat deflector and grease tray/drain seem essential but suggestions from those who have traveled this path will be appreciated.
One issue that I need advice on: Door Gasket As a low temperature oven, the Alto-Shaam has what appears to be a neoprene peripheral door gasket. I suspect that gasket won't endure the far higher temperatures of the smoker conversion. Advice from the experienced on gasket and attachment will be very greatly appreciated.
All this so I can make pastrami from corned beef and maybe a few other food delicacies.