fagesbp
Smoking Fanatic
Looks great....now I want one.....just need somewhere to put it.....
When you're done you can put it at my house :sausage:
Looks great....now I want one.....just need somewhere to put it.....
Inspiring build. I'd love to make 1 nearly identical. Something else to keep a look out for on craigslist.
The fridge plugs into the controller which plugs into the wall. Here is a picture of the setup.
Great job, my one questions is about the temperature controller: Do you plug (or hardwire) the frig to the temp controller?
My build actually has only one fan, just two holes. The hole in the top left has the fan that removes air from the chamber, and the second hole in the lower right just has a screen and filter, but no fan. I did the math and calculated that the fan would could completely exchange the air in the chamber in 10 minutes, so I set it to a timer to run for 15 minutes twice a day. That seemed to work, even for long term cures like my salamis.
http://www.smokingmeatforums.com/t/159228/4-salamis-with-pics-and-charts
Other members have suggested purchasing a voltage regulator and having the fan run at lower r.p.m.s for a longer duration, or even constantly. That might work as well, and the lower r.p.m.s would help prevent drying out the surface of the meat too quickly, even though I haven't had that issue. The humidifier seems to kick on right away whenever the fan does its thing.
But to answer your question, I think 1 fan with two holes seems to work great.
Thankfully, when I purchased the fan it stated on the box how many cubic feet of air it moved per minute. That was helpful. From there, all I had to do was calculate the interior of my chamber (length x width x height) and then divide.Thanks so much for the reply. I'm curious how you calculated the timing at 10 mins a day. I'm not a math guru :-(
In my scenario I just don't know about cutting the holes in the cooler because of how much smaller my cooler is than yours. Any suggestions?