- Aug 3, 2014
- 1
- 10
Hello, all. Been smoking sausage, jerky, turkey, butts, etc. for about 15 yes but still have much to learn. Been doing most of it in a modified grill and recently in 40" Masterbuilt.
However, since we make sometimes 300# of deer sausage, I need something bigger than my little Masterbuilt. I scored big and found a 4-door (2 front & 2 back) stainless fridge. 63"wide x 62" tall x 29" deep. Looking for advice on converting it to be my Smokezilla.
Here are a couple of my thoughts:
- Have upper (approx top 1/3 of the box) and lower hanging racks (middle 1/3) on both sides. Lower 1/3 will be for heat source and smoke injection.
- Thinking of building a 1'x1'x1' sheetmetal (or equivalent) box outside the smoker and duct in the smoke to allow ease of adding wood chips without opening the smoker.
- I have used the cast iron skillet on a 120 volt electric hot plate, but do you guys have any other suggestions (not looking to buy a Bradley smoke injector or something really spendy).
- Would I need circulation fans (e.g. computer fans) to keep the temp uniform? Max temp inside smoker should be below 300F.
- Should I heat the box with a 240 volt range element (and Ranco 111000 temp controller) or would you suggest going to a propane grill burner on a modulating gas valve?
- The old fridge has no shelving so I will need to build racks. What do you recommend? Thinking of maybe welding up expanded metal racks with an angle iron edge.
I look forward to hearing your ideas!
However, since we make sometimes 300# of deer sausage, I need something bigger than my little Masterbuilt. I scored big and found a 4-door (2 front & 2 back) stainless fridge. 63"wide x 62" tall x 29" deep. Looking for advice on converting it to be my Smokezilla.
- Have upper (approx top 1/3 of the box) and lower hanging racks (middle 1/3) on both sides. Lower 1/3 will be for heat source and smoke injection.
- Thinking of building a 1'x1'x1' sheetmetal (or equivalent) box outside the smoker and duct in the smoke to allow ease of adding wood chips without opening the smoker.
- I have used the cast iron skillet on a 120 volt electric hot plate, but do you guys have any other suggestions (not looking to buy a Bradley smoke injector or something really spendy).
- Would I need circulation fans (e.g. computer fans) to keep the temp uniform? Max temp inside smoker should be below 300F.
- Should I heat the box with a 240 volt range element (and Ranco 111000 temp controller) or would you suggest going to a propane grill burner on a modulating gas valve?
- The old fridge has no shelving so I will need to build racks. What do you recommend? Thinking of maybe welding up expanded metal racks with an angle iron edge.
I look forward to hearing your ideas!
