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!
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FAQ Subject: Smoker from an old fridge
I had a friend who built a smoker from an old fridge but he has moved a way and I cannot find him so I need you to tell how this could be done I have the fridge I just need some information on where I might need to put holes also what style or what kind of heat element to use for any information will be appreciated.
You can cold smoke in the fridge (90° F. max.) but not hot smoke (190° max.) because the plastic will melt. Of course, if you have a stainless steel, anything goes.
In my 32 cu.' upright freezer, I made 3 options for fuel. I can use an electric hot plate sitting in the middle of the floor, a tiny charcoal fired smoker box from ancient times, or a remote wood fired fire pit about 12' away. Fire last, I cut a 3" hole in the bottom back for the smoke pipe.
For the exhaust, I drilled a series of 1/4" holes with a circle at the top of the back and covered it with metal screening to keep out the varmints.
I suggest that you may want to click into The Barbecue Store from www.barbecuen.com and check out "The Great American Barbecue & Grilling Manual" which has illustrations as well has how to cure and smoke.
Meanwhile, click into "According to Smoky" and read the "Glossary"