Old Frigidaire fridge smoker build!

[returnofsid]

Hi all! I'm very new to smoking, having only attempted it once, using my 5 burner propane BBQ, to do a Thanksgiving turkey. Now it's time to get real! I've purchased an old Frigidaire fridge, all metal inside. I've NEVER built a smoker of any type, nor owned a manufactured one. I plan to make this build as simple as possible. I know I could use all kinds of electronic doodads, but I'd rather keep it simple. I don't want a "set it and forget it" smoking experience. I don't mind tending to it.

My smoking plans are to be able to smoke meats, poultry and the occasional fish batch. Primarily Pork Butts, Hams, Briskets, Venison/Elk and Beef roasts/steaks, whole Chickens and whole Turkeys. If it's a feasible option, I wouldn't mind attempting to also use the smoker to make jerky. If that's not an option, I'm perfectly fine continuing to use my dehydrator. I'd also like to be able to finish my foods in the smoker, though if I have to finish in an oven or on a BBQ Grill, I'm willing to do that.

Dimensions are as follows, it's not as large of an area as I'd figured it'd be, which will probably be a good thing:

Outer dimensions
27" wide x 53" tall x 19"

Inner dimensions
22" wide x 29.5" tall x 13" deep (with door closed)

Dimensions of area underneath, where the compressor was located.
27" wide x 15" tall x 17" deep (the back of this area is open and the 15" tall measurement was taken to the top of the brace above the feet, so there's actually more height available)

First, I need opinions, suggestions and advice on the following heat/smoke options.

Heat/Smoke options I'm considering...
1. This option actually consists of 2 options. Use a Brinkman style Off-Set Firebox, (A) plumbed directly into the side of the cooling box OR (B) plumbed through the floor of the fridge by mounting the firebox to the side of the fridge, but lower than the actual cooling box, and using a 90 degree elbow to come up through the floor. I would think the second option would eliminate needing to cut through all the insulation, though the floor may very well be insulated as well.

2. Use a Brinkman Smoker element, in either 1500 or 2000 watts. This would entail cutting through the floor, wiring in the element.

3. Use a single or double hot plate. I'd assume I'd still need to cut through the floor, either 1X8" hole or 2X8" holes, mounting the hot plate unit from underneath, so just the burners were inside the cooling box. I'd have access to the controls from the back opening in the area underneath the fridge.

Options 2 and 3 would require that I open the fridge door to replenish my wood chunks/chips, losing heat and smoke in the process.

Option 2 might be overkill, since this isn't a very large smoking area.

Then, I'm also considering a 4th option, combining option 1(A) and option 3, creating a dual heat/smoke source smoker. This would allow me to use charcoal OR electricity.

Next, I need opinions, suggestions and advice on chimney options. I realize that my heat/smoke option will determine my chimney option, or at least I think so. With electricity, I'm assuming I don't need as large of a chimney as I would with charcoal?

From my research, it appears I want my smoke to exit the SIDE of the box, instead of the TOP, to eliminate condensation dripping back onto the meat. What size exit chimney should I use? Where should I locate it?

Fresh air supply vents? Do I need them? I would assume, if I go with options 2 or 3, I would need at least a small fresh air supply vent, low, in the side or bottom of the box. With option 1, I'd think I wouldn't need a vent but might want to add a dampner between the off-set firebox and the fridge?

Now for the pictures! First up will be pictures as the fridge looks now. Then, I'll post a few in which I've done some rudimentary editing, to show where I've thought to plumb "stuff."











Now for the plumbing ideas. They may be difficult to see, but there's black circles added, roughly where I'd plumb the Brinkman style fire box in, for Options 1A and 1B, above.

In this image, the top circle would represent Option 1A. The lower circle would represent Option 1B.



In this image, the top circle again represents Option 1A. The lower circle represents Option 1B.



And finally, in this image, both circles would represent Option 1B. The circle on the floor would represent Option 3, though a second would be cut for a 2 burner hot plate.



Now that you've put up with this very long post, please give me all you've got! I'm excited to get this started!!

[Doug S.]

from Utah

Can't be much help but there are others here to help, that's a cool old fridge Good luck

[Ryan]

Welcome from Nebraska! I've got a fridge smoker with a side firebox. I can't go into detail cause I got a doc appt. I'll come back tonight.

[returnofsid]

Thanks both of you! I've edited the original post. For some reason, the very last photo didn't get posted. It's there now.

[Fishawn]

Not much help here, but hope it goes well

[Ryan]

Here's mine

Needs a fresh coat of paint. I don't use the charcoal firebox any more. I've got other toys to use. I use this for sausage and got 2 hot plates in the bottom of the fridge. The hottest I can get it is 200 depending on outside temps. The firebox has an expanded metal box that I can fill with charcoal. It lasts about 10 hours. I bought it built by a fellow member here. I changed one thing, he had the tube that connected the two at the bottom of the firebox. Well heat rises so I has the tube moved up above the firebox and put the fridge on cinder blocks to match up. I always liked using it cause it held a good chunk of meat.

With yours I think an offset firebox would work perfect, may have to jack the fridge up off the ground a bit. I would steer clear of hot plates. Brinkman makes an element that I'm gonna upgrade to. Its like an oven element. You could put that underneath the fridge compartment. My exhaust is on the top, never had a problem with stuff dripping down.

Someone here built a fridge like yours, it's somewhere in the homemade section. I'll do some looking. I've skipped things so just ask questions!

[Ryan]

I love this one!
http://www.smoked-meat.com/forum/showthread.php?t=34439
But this is more like yours
http://www.smoked-meat.com/forum/showthread.php?t=25841
But if you're set on charcoal we can get you set up with that.

[merrell]

That looks like a great candidate for a conversion. Here is the link to my fridge conversion. I went electric with pid controller on a 1500 watt brinkman element. Check it out. Any questions, just ask. Or PM me.
http://www.smoked-meat.com/forum/showthread.php?t=25841

Don

[nickelmore]

This guy sells burners already set up, I have talked to him over the phone and will be buying my next one for him.

You have to watch for blowouts when you close the door.

https://gassmoker.com/c-burner.htm

[returnofsid]

So, I'm not absolutely set on charcoal, though a side firebox is the only option I can come up with that eliminates the need to open the door, to replenish wood chunks/chips.

In the above links some of you have provided, I've come up with a couple ideas that go along with options I've already listed. I like the use of a Hotel Pan as a hot box for the Brinkman Element. Is there a simple control knob that can be wired to the Brinkman Element? I've read a lot about using a PID but I need to get this up and running as inexpensively as I can, to begin with. Adding a PID controller may be an option, in the future.

I don't have the ability to do any metal fabricating really, so building a steel firebox, under the fridge, is a bit above my abilities.

[Ryan]

So, I'm not absolutely set on charcoal, though a side firebox is the only option I can come up with that eliminates the need to open the door, to replenish wood chunks/chips.

In the above links some of you have provided, I've come up with a couple ideas that go along with options I've already listed. I like the use of a Hotel Pan as a hot box for the Brinkman Element. Is there a simple control knob that can be wired to the Brinkman Element? I've read a lot about using a PID but I need to get this up and running as inexpensively as I can, to begin with. Adding a PID controller may be an option, in the future.

I don't have the ability to do any metal fabricating really, so building a steel firebox, under the fridge, is a bit above my abilities.

*I'm not an electrician* you could probably use a good light dimmer switch. But I checked onto them and they're a bit pricey $20-30. I got my PID controller for $14 but it can only go up to 200 so it won't work for you. However if you search amazon you could get one for less than $40. They are nice and its very accurate.

[returnofsid]

*I'm not an electrician* you could probably use a good light dimmer switch. But I checked onto them and they're a bit pricey $20-30. I got my PID controller for $14 but it can only go up to 200 so it won't work for you. However if you search amazon you could get one for less than $40. They are nice and its very accurate.

Wait...I thought the PID controllers were in the neighborhood of a couple hundred dollars?!

[Weekend Warrior]

I will tell you that in my experience you will want a digital controller if you are using a heating element like mine. Since the fridge is insulated it will hold heat well but will also get too hot even with all the vents wide open. I did a test run to see how hot mine would get and I stopped it at 390 degrees.

Here is the link to my fridge build.
http://www.smoked-meat.com/forum/showthread.php?t=12113

Here is the heating element I used and controller. Yeah the controller cost a little bit but it was worth it.
http://www.cabelas.com/product/Smoke...h-All+Products

http://www.auberins.com/index.php?ma...roducts_id=110


Good Luck on your build!

[nickelmore]

http://www.ebay.com/itm/DIGITAL-PID-...item3cd5eada22

Make sure you look at one that is in Fahrenheit. I like this guy because it looks like he tests everything. There are some imports that are cheaper but don't work as well or are junk when they arrive.

[Ryan]

Wait...I thought the PID controllers were in the neighborhood of a couple hundred dollars?!

For more sophisticated yes, but the ones that nickel more linked to are the ones I'm talking about. They work great! You have to wire the unit directly to the PID instead of just plugging in, but its not that hard. It'll be a set it and forget it smoker except for adding wood chips.