I have a question for those that know about this stuff. I've looked around, but keep coming up with "refrigerator build" threads which don't really answer my question.
If one were to take a (working) refrigerator and drill a hole in the side, then attach one end of a length of insulated dryer hose to that hole, and the other end to a small metal box, then put an Amazn pellet smoker (or the original, either way, doesn't matter) in the box, would you be able to smoke at refrigerator temps? Aside from the logistical issues of keeping the smoker lit, etc.., I can't imagine the small ember in the amazn smoker would create enough heat that it couldn't be overcome by the refrigeration. Obviously you'd have to install an outlet in the top of the fridge, and possibly a small fan in the smoker box to create enough circulation, but would this work? My thought is for a practical application of the "reverse sear" process for a restaurant. By keeping the meat out of the danger zone and smoking it, it could be grilled normally and still benefit from the deeper penetration of smoke. In addition, sausages and bacon could be cold smoked without adding any cure. The bacon might not benefit, as it would likely change the taste/texture, but being able to quickly grill pre-smoked meats seems like it would take a lot of the hurdles out of the way of serving genuine smoked meats at a restaurant pace.
My original thought was to just put the amazn smoker directly in the bottom of the fridge. Any reason why that wouldn't work?
If one were to take a (working) refrigerator and drill a hole in the side, then attach one end of a length of insulated dryer hose to that hole, and the other end to a small metal box, then put an Amazn pellet smoker (or the original, either way, doesn't matter) in the box, would you be able to smoke at refrigerator temps? Aside from the logistical issues of keeping the smoker lit, etc.., I can't imagine the small ember in the amazn smoker would create enough heat that it couldn't be overcome by the refrigeration. Obviously you'd have to install an outlet in the top of the fridge, and possibly a small fan in the smoker box to create enough circulation, but would this work? My thought is for a practical application of the "reverse sear" process for a restaurant. By keeping the meat out of the danger zone and smoking it, it could be grilled normally and still benefit from the deeper penetration of smoke. In addition, sausages and bacon could be cold smoked without adding any cure. The bacon might not benefit, as it would likely change the taste/texture, but being able to quickly grill pre-smoked meats seems like it would take a lot of the hurdles out of the way of serving genuine smoked meats at a restaurant pace.
My original thought was to just put the amazn smoker directly in the bottom of the fridge. Any reason why that wouldn't work?