Need some ideas for refrigerator smoker!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Sep 28, 2016
So I just acquired a commercial double door stainless refrigerator and I want some opinions on the best way to go about this thing! This is a link to the exact fridge I've stumbled across.
https://www.hotelrestaurantsupply.c...ign=products&gclid=CIHGifqps88CFYgmhgodAl8B1g I'm thinking just simple fire box on the bottom and stacks up top. But that being said I have two barrel smokers and that's all I've used. I run a very small, for now, catering business. I do a lot of pulled pork and chicken so I need a big space. I've had to say no to a few gigs just because I didnt have the space. I think this will change that hugely! I want to do bars up top for hanging meat and then just a bunch of shelves in there.
If you're doing an internal firebox you'll need a baffle or water pan above the heat source to keep the heat indirect and to stop drippings from hitting the fire.

Are you wanting charcoal or natural gas/propane?

Sorry this took me so long to reply! I'm more thinking going old fashioned and having an external fire box. I want to keep it semi removable so I can easily convert to cold smoking when the time comes. I'm more worried about one fire being enough to heat the whole thing. Should I look into a way of dispersing the heat throughout?

I don't want to do an internal fire box because I want to have as much square footage as possible inside. I will be putting bigger wheels on it to make it so it's a tad more portable than it is now though! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads