Building a fridge smoker help

loejukan · Post by **loejukan** » February 9th, 2021, 3:57 pm

I picked up a stainless steel single door fridge and want to turn it in for a smoker ( mostly for jerky, smokies, snack sticks) 150 to 200f range. I plan on using a GMG Davy Crockett pellet grill hopper for heat and since I can use wifi to control temp.

If anyone has pictures or ideas on what they have found out what works plz don’t be afraid to share

Question 1. Where is the best place to put the vent? On the side or in the middle on top?

Question 2. Will I need to make vents at the bottom for air or will the combustion fan blow enough air in from the burn pot?

Question 3. Will a extra convection fan be a benefit to help dry for making jerky? Some ppl have said it makes temperature more inconsistent.

Thanks in advance

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Post by **Big T** » February 9th, 2021, 6:49 pm

I don't think that there has been anyone build from a fridge in quite sometime so I don't know how much help any of us will be. I know from what I've read about using refrigerator that you need to remove the insulation and install a heat rated/food safe insulation. I really don't know much about pellet hoppers so I can't help with that but the exhaust stack can be on the top or sides as long as it's as high as possible. You probably don't need an extra fan because the heat/smoke will enter low in the chamber and exit out the top. Be sure to start a build thread when you get started so that maybe it'll help a builder in the future.

mp4 · Post by **mp4** » February 9th, 2021, 7:32 pm

I have a refrigerator as well...but no time.

I want one to hang stick sausage. I've heard cooling the sticks off once they hit temp will keep the casing from shriveling up so I planned on installing a shower head of some sorts. That as far as I got...

I'm looking forward to your build thread.

Post by **Pete Mazz** » February 10th, 2021, 4:12 am

I would just use an electric element or hot plate and get a pellet tube for smoke.

Dirtytires · Post by **Dirtytires** » February 10th, 2021, 12:01 pm

mp4 wrote: ↑
February 9th, 2021, 7:32 pm
I have a refrigerator as well...but no time. I want one to hang stick sausage. I've heard cooling the sticks off once they hit temp will keep the casing from shriveling up so I planned on installing a shower head of some sorts. That as far as I got...

I'm looking forward to your build thread.

I have dunked sausage in ice water after a cook to cool off...not really sure it it worth the hassle. Definitely would not be putting water in my smoker, tho. Would definitely experiment a bit but from now on, I just toss mine in the fridge to cool off.

loejukan · Post by **loejukan** » February 13th, 2021, 7:02 pm

Well I went out and bought a pellet grill from GMG Davey Crockett low temp of 150f has a meat probe and also WIFI

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loejukan · Post by **loejukan** » February 13th, 2021, 7:28 pm

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loejukan · Post by **loejukan** » February 13th, 2021, 8:10 pm

Don’t know if I need to but I taped every seam or screw hole to make sure there would be no moisture or vapours coming in from the insulation

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Dirtytires · Post by **Dirtytires** » February 14th, 2021, 10:37 am

Looks pretty slick....let us know how it runs.

dacolson · Post by **dacolson** » February 14th, 2021, 8:00 pm

Yes, very interesting. Fingers crossed for you. I wonder how much pellet you’ll run through heating a larger space like that.

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Jon Thompson · Post by **Jon Thompson** » February 21st, 2021, 4:31 pm

How temperature with the smoker inside the fridge?

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loejukan · Post by **loejukan** » February 27th, 2021, 11:29 am

Try’d to do some steak last night on the grill part of it and it’s true anything over 250 deg in those fridges and they start to warp. Lucky I caught it in time and just a little tweak to the roof.

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loejukan · Post by **loejukan** » February 27th, 2021, 11:35 am

Things I notice when doing the initial burn off of the unit if I leave the top and bottom register open the heating unit will show 150 and middle of smoker will stay around 50-65 deg (which I wanted for allowing meat to dry for jerky). If u close the vents the unit will hold the temp pretty solid and there is enough air escaping the grill doesn’t throw a code. I have a inkbird 4 temp probes orders to be able to watch trends and see how much everything swings but so far it’s much better then a Bradley smoker.

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loejukan · Post by **loejukan** » February 27th, 2021, 11:40 am

Well first batch of jerky being loaded in it today

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loejukan · Post by **loejukan** » February 27th, 2021, 11:41 am

Definitely need to find more racks!

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dacolson · Post by **dacolson** » February 27th, 2021, 5:31 pm

Looks great! Cool project

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Post by **Big T** » February 28th, 2021, 12:18 am

SmokerBuilder.com