This new smoker was made from a Frigidaire 27 cubic foot upright freezer.
AlaskaSS mentioned my first conversion project where I turned a very old medium-size refrigerator into my first good smoker. It had a thermostat from a water heater, a hot plate for the heat source and hooks on the insides to stretch strings of hanging meat to make jerky.
One thing I learned from that smoker is that hanging strips of meat vertically makes better tasting jerky than laying the meat flat on screens or grids.
To make less work, I would cut whole rounds into steaks 1-1/2" thick. Then I would rotate the edge of the steak into the electric slicer, to make one long strip, spiraling the steak smaller and smaller, as the strip emerged from the slicer. I would end up with a piece of meat 1-1/2 inches wide, 3/8th thick and three to four feet long.
These were hung from the top of the smoker and turned into jerky. Afterwards, I'd use scissors to cut the long jerky strips into the right lenght for bagging it.
Cheers!
Greg