Questions/Input on Fridge Build

[Meat Hunter]

Howdy misfits. Dismantling the old fridge I have for this electric smoker conversion and have a couple questions.

First. Being that it is going to be electric, I assume that the need for a "draft" or fresh air intake is still relevant. What would you suggest? A ball valve like one would use on a UDS? Smoke will generated via a amazin smoker tray so I was thinking that I would place that directly next to the fresh air intake.

Second. The chimney. Most fridge conversions Ive seen have a simple chimney venting directly out the top. Then you have a vent that starts at or below the cooking racks like Dana (BBQ Engineer) has on one of his smokers. To me, that makes the most sense as I would think the heat would be even from the intake all the way to the top of the inside of the fridge.

Can you see any downside to this? I surely wouldn't want any stale smoke going on, but a nice flow. This smoker is going to be for LOW smoking only, like sausage, bacon and cheese......High temp smokes will be run on the Green Mountain.

Ordered my PID controller from Auber Instruments, that arrived last week.

This internal porcelain part of the fridge has been removed and the framework will be sand blasted here shortly, warmer weather needs to be here for painting.

Heat will be from a Brinkman 1500 watt element.

So what say you? Ideas, input. Do/dont's.

[Fishawn]

Following....

My initial thought is, is a ball valve going to bring in enough air flow?
Don't have any experience with these, just throwing it oot there for discussion.

Good luck Todd. Seems to me like everything else should work

[Richtee]

My initial thought is, is a ball valve going to bring in enough air flow?

I wonder as well. But..you can always make a bigger hole..not so easily a smaller one

I don’t know the need for a ball strictly. You’ll not be “shutting it qown” like a UDS. Maybe a simpler damper/intake.

Sounds like yer on the right track tho.

[SMOKE FREAK]

I know nothing...But I'm sure ICEMAN has already told you that

Good luck on your build...
Keep us updated on your progress...

[strength_and_power]

Ball valves are cheap enough on Amazon and installation would be pretty straightforward, drill an appropriate sized hole. A UDS uses a 1” or so hole to keep charcoal going so something similar should give plenty of air for a tray


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[strength_and_power]

In regards to the chimney, it should be at the top would be my thought. On Dana’s build, I believe he has what amounts to be a vertical reverse flow set up, the smoke travels up a raceway, spills over the top and falls down to the bottom where it exits via the vent. Sounds like your building something similar to a Masterbuilt MES 30/40. Smoke/heat starts at the bottom and rises to exit at the top.


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[THE ICEMAN]

Following....

My initial thought is, is a ball valve going to bring in enough air flow?
Don't have any experience with these, just throwing it oot there for discussion.

Good luck Todd. Seems to me like everything else should work

I wonder as well. But..you can always make a bigger hole..not so easily a smaller one

I don’t know the need for a ball strictly. You’ll not be “shutting it qown” like a UDS. Maybe a simpler damper/intake.

Sounds like yer on the right track tho.

I would opt for a larger opening... Explore THIS SITE for some options...

I know nothing...But I'm sure ICEMAN has already told you that

[BYBBQ]

Are you building a reverse flow like BBQE built ?


Myself I would want to be able to completely shut down the unit. JMHO


You could always put in 2 intake valves. What are you going to use close the exhaust ?

[devo]

[SMOKE FREAK]

Hey look at that. I finally got my name in lights