Has any one built a meat smoker?

Question

I have a idea to make a meat smoker out of a old refridgerator, I want to control the heat ,any sugestions?

Answer 1

Here's a link to check out.

The "Smokerator"

Electric cold smoker: find an old refrigerator. Remove the innards - all the innards. The fridge you use should have metal shelving rather than plastic. Poke a hole about 1.5 inches in diameter in the top. There should be a hole in the back, bottom about the same size where some of the wires/piping etc. came out. Using an old beer can or some sheet metal and self-tapping screws, mount a sliding flap over each hole so you can control the air flow. Buy a single burner electric hotplate, and a small cast-iron skillet. Go to Costco or Sam's or your neighborhood fishing supply store and buy a box of Little Chief Smoker smoking wood sawdust. Mount the hotplate in the bottom of the old fridge, put the skillet on top of the hotplate, run the cord out a hole in the side or back, plug it in, turn it on medium low, fill the skillet with the sawdust, pellets or wood chunks. Put your smokin' meat on the metal shelves, (that you've cleaned really good, first), close the door. Every 3-4 hours refill the skillet. Do this for 12, 18 or 24 hours, until the meat is smoked.

Cheap and easy. It works! Been working for me for about 30 years.

Bill Martin

Note: To cold smoke with a smokerator, you need to use an outside source of smoke. Cut a 4" diameter hole in the side near the bottom. Use an old woodstove or firebox and 4" metal stovepipe. The longer the pipe, the cooler the smoke. Dan
http://members.tripod.com/~DanGill/Smoker.htm

Hope it helps

Answer 2

1

Answer 3

Some years ago I made a smoker out of a refrigerator. I gutted it out and placed a hibachi in the bottom. I used hickory chips soaked in water for 24 hours. I used 6 or 7 charcoal briquettes and the heat remained low and constant. Adding wet chips on a regular basis helped a lot. I hope this helps you.

Answer 4

just make sure that the bottem is made with a good meatle and you have made the holes in back of the old freg and you can get to the smoker fast if haft to.
but make sure the holes are big and few apart you need to have at lest five big holes so the air can run through but not to lose it to.
this can help you out a lot.
good luck and send me some of the beef baby

Answer 5

You must have two air holes, one for inlet with a sliding plate to adjust the amount of air at the bottom for incoming air and a hole for exhaust at the top. The exhaust should have a "chimney" with a plate that could be adjusted to close but only use this if your fire gets too hot to be dampened down by the input air. You want to smoke the meat at about 200 degrees F.