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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
I noted you made a smoker from a refrigerator, -----I want to do this- where do I start.?? waiting to hear from you. a big thanks. carol
Hi Carol,
First, understand that the plastic in modern refrigerators will only stand up to cold smoking temperatures. Click into "According to Smoky" and read the "Glossary" for the differences. However, if you had an old metal or a new stainless, commercial job you could hot smoke as well.
But for cold smoking with the newer, 'fridges and freezers, you need metal racks, not plastic. Remove all the refrigeration circuit, tubing etc. Cut a hole in the top back (I drilled several 3/8" holes and covered them with screen wire to keep varmints out.) For smoke, you have a variety of choices. The easiest is to sit a 1000 W. electric hot plat in the floor and put a small stainless pan on it for wood chips/sawdust. Or you can elevate the 'fridge and run a 3" exhaust pipe 10-15' away to a firebox on the ground (brick/steel) and fire it with charcoal or wood.
Drill a hole at the top of the 'fridge just large enough to insert the probe of a decent thermometer to keep up with the temp.
You are in business.
Have fun,
For more detailed info (chapters) check out "The Great American Barbecue & Grilling Manual" in the Barbecue Store at www.barbecuen.com
Smoky
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