stringman

Hi Smash.

Thanks for the reply.

My current smoker is similar to this one

WOODEN SMOKER SMOKEHOUSE - Garden BBQ - Handmade - Fish + Meat + Cheese New | eBay

So i had originally planned on using the fridge as a similar design, only real difference is that the smoke came from the bottom side and left via a chimney the opposite side at the top.

I have since realised the fridge is far to big ( and yes the steel is a bugger to work with- though the inside steel is much thinner)

So my plan is to use a similar design to the original box but to line it in steel. 

I would make the roof fixed with a chimney and the front panel a hinged door.

I hadnt really thought that much of how I would fix the plates together. I was thinking I could butt them up together as they would be screwed to a wooden frame. Then maybe use a food save sealant? or maybe oven seals

Then to complicate matters I wondered if I use the smoker as a hot smoker as its steel lined  (i suspect not) and the temp only gets to around 80deg c

Its all good fun eh?

Hi all,

Its been a while.

I bought a stainless steel commercial fridge with a view to converting it to a cold smoker.

Spent a small fortune on all the bits and started on the process- man it was tough going on trying to cut 100mm holes through that steel!

That was about a year before Covid and Mrs T has had enough of our garden feature.

So I thought I would build my own simple smoker very similar to the one I already own. basically a fire chamber ( with a maze smoker in it) a length of pipe fitting into a wooden box.

My design will have a small kettle bbq as the fire chamber, flexible ducting into the bottom of the smoking chamber with a "chimney" on the top.

Now reading lots of posts about materials I see that untreated wood is ok but stainless steel is best. so I am toying with the idea of cutting panels out if the fridge and using that for the "inside" of the smoker box.

Then I would clad it in T&G 

This (at long last) is where I would like some advice!

As The T&G is on the outside can it be treated to protect it?

I was also wondering whether to put a frame between the steel and the wood . This would leave a gap which i wondered about filling insulation  to keep the chamber cooler in the summer months.

Any Thoughts on these ideas?

Thanks in advance

Many thanks

any ideas on where i could find that?

Hi all

so a bit of a lurker . Flit between various hobbies and obsessions and never have enough time to do anything properly!

I have been cold smoking for a few years ( knew of Wade from other forums  and teased him with talk of my uuni !) but want to try and up my game.

I have a simple wooden chamber with remote fire box set up bought from ebay several years ago but it is now past its best and not really big enough.

Since i struggle with time etc and end up tying to smoke in the summer  i really struggle with the tempratures.

So I had this idea of using a fridge as a smoking chamber and started investigating ( or rather googling) and i have come up with loads of obstacles but they all seem to be fairly easy to cure . the problem is that the threads always go off on tangents and lose the plot.

So I was wondering if i could ramble on with some thoughts and see if i am heading on the right track?

1st problem - plastic insulation could cause problems with heat causing toxic release

the firebox will be remote so there should be very little heat, the fridge will be cooling.

buy a industrial fridge or drinks cooler  (stainless steel interior)

2nd problem the smoke wont rise due to the fridge being cold

have  the smoke come in at the top and have a (variable) extraction fan to move the smoke through

some how "hack the thermostat " so that the fridge isn't fridge cold but cool

That seems to be the 2 main problems.

Can you think of any more and do you think my solutions are viable?

many thanks in advance

Hi all.

I generally use apple pellets with my cold smoker. These are starting to run out now and they seem awfully expensive to buy nowdays.

From my uuni 2s i have a couple of bags of plumbase heat pellets.

Obviously no flavoursome smoke will come from them.

But i also have a 500kg of oak branches and rings that i need to cut and split to season for the ooni pro.

Could i mix the chips/dust from the chainswed oak with the plumbase pellets and use in my amazen maze?

Or is there a better way to use this lovely oak chips?

Thanks in advance

Hi all,

New member alert.

I drift in and out of smoking ( mainly cold smoking) and have a wooden cold smoker from a few years ago that is on its last legs. Need to build a larger one.

I also have a La hacienda pizza oven that i sometimes use as a how smoker and a couple of Uuni's (old school!!) a  2 s and a pro.

Generally lurk and try to pick up things

Generally smoke cheese, Salmon and experiment with things.