Fridge Smoker...90% Finished...

Discussion in 'Charcoal Smokers' started by munymunyd, Mar 8, 2009.

  1. munymunyd

    munymunyd Newbie

    Here is my Fridge smoker....90% finished so I thought I would take it out for a ride.

    Smoke a 8LB pork belly and the bacon turned out great.

    Had issues with heat and smoke control (that's bc I am a newbe). Once I get it 100% done, I will be smoking some more bacon and some sausage.
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    What the heck. Thats the smallest smoker I have ever seen. In fact, its so small, I cant see it. LOL. Just messin with ya. I think you forgot to attatch your photos. Please do as I am very interested in seeing them. I want to start on my ridge conversion before the end of the month.
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said about the pics.
  4. morkdach

    morkdach Master of the Pit OTBS Member

    what he said^^^^^^^^^^^^^^^^^^^^^^^^
  5. munymunyd

    munymunyd Newbie


    Any and all comments are appreciated. Especially on tricks to hold heat and making quality smoke.
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    No problem. Fridge looks great. Im not the one to ask for tricks on holding in heat or making quality smoke, still learning myself. But Im sure others will chime in. I cant really tell by the photos, but does the door have a tight seal? It looks like the factory rubber seal is gone. I was going to install one of those fireproof over seals on mine.
    Good job[​IMG]
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Great looking project !!!
    Fireplace door rope will seal the door and Rutlands 500º high heat silicone sealant will hold the rope seal to the metal and also seal up anyother small cracks you have in your smoker. This should help with and smoke control.
  8. davenh

    davenh Smoking Fanatic OTBS Member

    Hard to tell from the pic, but the guys are right about needing a gasket for the door. Is the insulation still in there, completely filled in between the walls? With that build you should be fighting to keep the temps down.

    Can you describe exactly what problems with the temp and smoke your having?
  9. munymunyd

    munymunyd Newbie

    Thank you for all encouragement. I used it before it was 100% done since my bacon was done curing and I needed to smoke it. So I smoked it for 3 hours to infuse the smoke flavor and then finished it in the oven.

    The other 10% are:

    1 - Fix the insulation - when I put the insert in it pushed some of the insulation back.

    2 - Seal the 3" gap between the insert and the shell. I will be using alumunum, screws and high-heat food grade silicone.

    3 - Reseal the chimney

    4 - Seal the door - but I have concerns about using the fireplace seal/rope. On the package it says that the rope should not be used around food. Should I be concerned?????

    Thanks again for all you help!
  10. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    I reckon it would depend on your age... I hear it takes quite a while for the effects to set in.. You may never live long enough to notice...[​IMG]

    I think its just fine. I use it on mine, so have many others.
  11. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    I did not know there was any concern about using the rope around food, Im sure it would not hurt. But, what about this. If your using high temp food grade silicon, why not make a bead around the door, let it set up and when the door shuts, it would have a air tight seal? Sounds good in theory anyway[​IMG]
  12. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Why not use an oven gasket?

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