Electric Smoker OR Landfill: What say you?
-
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I have built a few electric smokers over the years, but have not done any recently.
My old upright freezer died a couple of weeks ago, and it has the makings of a pretty decent meat smoker, I think.
It is insulated of course, and has a metal interior. The door shelving is plastic and would need to go. That could be replaced with sheet metal.I don’t really NEED another meat smoker, but I have a hard time resisting the urge to hack.
I put it up to the community for a vote: Thumbs up: meat smoker. Thumbs down: landfill.
I reserve ultimate veto power. lol
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to processhead on last edited by
processhead I vote for a smoker. Even if you sold it for your cost to someone starting out, it would be a huge blessing to someone.
Would be an extraordinary documentation to convert this with step by step instructions for those interested in making one themselves.
Lots of pictures, material list, and maybe a few videos of the process.
I think it would be one of the more popular post on Meatgistics.
-
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to processhead on last edited by
processhead
I vote for DIY dry curing chamber if you don’t already have one. If not that definitely smoker. Love the idea of a step-by-step tutorial of sorts. -
processhead smoker, since you have the know how get it built and sell it for a profit.
-
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to processhead on last edited by
processhead I vote smoker. Then if you have the ability to eat the cost, find a young person in your area, teach them the basics of smoking, and hopefully keep our hobby going.
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to kyle on last edited by
kyle Well stated. We are so fortunate to know the skills that it is easy to take it for granted. There is soooo much talent in the members of Meatgistics, many are skills being lost. Passing these skills on to future generations is essential and a privilege.
So glad I had willing people to mentor me.
-
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Chef on last edited by
Chef my teacher was my dad, and now that he’s gone, I’m lucky enough to have a place like meatgistics and all its members when I have a question. If we all pass on our knowledge to the youth, the future looks bright, and Waltons will thrive.
-
Smoker. My dad and I did this exact project with an old upright freezer about 15 years ago and it’s still going strong. We used propane, with a furnace burner inserted through the side of the cabinet and a thermostat to regulate the temp appropriately. Sheet metal and weather stripping for the door gasket, a couple vents/drains in the floor, and a stack on top and it was done!
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to kyle on last edited by
kyle
You can tell you are are part of the blue team.Okay, likely to get me in trouble, but that has never stopped me. LOL
-
Read your entry and my first thought was: here’s “vision” in full flower! Rather see you Reuse/Recycle the freezer than sent it to a landfill.
-
Wow, reminds me of growing up in Mammoth Lakes on Lake Mary. Mom and Dad used a old refrigerator that was broken to smoke trout. Hot plate with a #10 tin with chips, load the racks and plug it in. It became a hit with the guest at the lodge, they loved having their fish smoked to eat and take home. Every Wednesday, was pot Luck day, those guest who wanted fixed their favorite main course dish , my parents supplied the salads.
Smoked trout was a big crowd favorite, everyone contributed their catch, we kept the smoker going 24/7.
Great memory, you need another smoker for sure!
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to processhead on last edited by
processhead I vote for the step by step idea
-
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Surg on last edited by
Surg said in Electric Smoker OR Landfill: What say you?:
processhead
I vote for DIY dry curing chamber if you don’t already have one. If not that definitely smoker. Love the idea of a step-by-step tutorial of sorts.I won’t rule out a dry curing chamber some day, but probably not on this cabinet. Stay tuned.
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to processhead on last edited by
processhead I’m looking for an old unit that works to build a dry curing chamber myself.
I’m thinking for that purpose, a frost free freezer would be best.
Any Thoughts?
-
JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributors
I’m with processhead a curing chamber / drying unit are harder to come by and w/ metal liner it would give you great service. Bet it has an air circulation fan already.
-
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Chef on last edited by
Chef said in Electric Smoker OR Landfill: What say you?:
processhead I’m looking for an old unit that works to build a dry curing chamber myself.
I’m thinking for that purpose, a frost free freezer would be best.
Any Thoughts?
About all I know about dry curing chambers is that humidity control is critical and perhaps the hardest process to control properly.
If and when I ever attempt that project, I will have to go to school and do some research before I jump in. Or give advice on the subject. lol
