Possible smoker conversion

Discussion in 'Charcoal Smokers' started by mgwerks, Sep 17, 2008.

  1. mgwerks

    mgwerks Smoking Fanatic

    I have a line on a used commercial freezer that looks like it would make a great high-capacity smoker. This and my two vacuum sealers would make a great team! All surfaces are either aluminum or stainless, and it is double-wall insulated with three shelves that hold up to 225 lbs, each. It is not operational and evidently would be too pricey to fix.

    I am wondering which route to go if I get this box - charcoal or electric? I have no experience with electric smokers, as all of my units are either charcoal or stick burners. I'm excited about this as a project, and though I have a lot of smoking experience, this will be a new adventure and a new path to TBS. All comments are encouraged!


  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I tend to think it depends on what you plan on doing with it. If it were mine (and I wish it were) I would convert it to an electric as I have with previous standard refers. I use them primarily for sausage making and like the consistency electrics provide. I've always wanted to find an old bottom freezer refer to convert. I would use the bottom (freezer) compartment as a smoke generator unit and the upper would be the smoking/cooking chamber and thereby separate the heat sources. The unit in your picture looks like the bottom compartment is too big to use just as a smoke generator. Hate to lose all that valuable space.
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks like it has great potential. Keep us posted.
  4. mgwerks

    mgwerks Smoking Fanatic

    Thanks guys. Electric might be the easier way to go. I have not seen it in person yet, but I understand that both doors open onto one chamber. Either way there's a lot of room in there for all kinds of dead animals. It's really going to come down to what I can get it away from him for. More comments, more info, the better.
  5. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG] I think electric might prove to be the easiest to dial in on the correct temperature. Do you have to have an air intake in order for the wood chips to smoke? You can put thermometers in at different levels to monitor the temperatures. I might make sure the door locks are tight; and I'd drill some air holes incase a kid gets trapped in it without supervision. I know back in the late 60's and early 70's; there were a lot of old refridgerators laying around and several young kids got killed in them. Never hurts to be safe?? Anyone else on this? Just some air holes would haved saved the day. Happy smoke rings from Sedalia, MO.
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I have a deceased commercial stainless steel frefridgerator I converted to a smoker fueled by propane. Originally I had put together a fridge smoker and tried electric but it would not bring to temp for me in the climate I experience in the winter.

    In the winter I use this primarly for smoking sausage, as regualting the heat in warmer months is difficult. In the summer it does also work great with charcoal and smoking cheese.

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