I recently built a smoker out of a new galvanized garbage can and painted the inside and lid with high temperature stove paint (to seal the metal). I then insulated the entire can with aluminum covered bubble wrap (Home Depot). I inserted a toastmaster 1200 watt solid plate burner at the bottom of the can and have only been able to get the temp. up to ~ 140 deg. (the temperature control knob has since melted and is permanently on the highest setting). Do you think this design is ok (safe), and what brand burner do you recommend to get higher temperatures in my smoker? I think a coil type might be the way to go.
Thanks,
First time smoker
Steve,Before I owned a Bradley Smoker, I was using a converted refrigerator with 2-electric hot plates,one for heat & one for chips.I had the same problem you are having, I could never get the temp above 200F,the knob had melted off from being on high for long periods of time & I had to keep opening the door to load chips.I couldn't find a suitable burner for the ol Fridgerator.The solution to all my smoking problems came the day my Bradley showed up.Good Luck
<i><font color="blue"><b>Jack</i></font id="blue"></b>
This is your call but I would 86 the galvanized can. See my reply I did concerning this type of metal on the link listed below. My reply is at the bottom of that thead.
Olds
Posting (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=194)
I'm with Olds on this one. For your first delve in smoking, I can see not wanting to put out the money for a Bradley if you're not sure you're gonna like it. Go get one of the $30 Brinkmann watersmokers, it's a much safer alternative.
Once you decide you like the food & the process, you're going to tire real fast of the labor intensity of that thing & will be able to justify the $ for the Bradley.
Welcome to The Wonderful World of Smokin'[8D],
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Olds is right. Isn't metal galvanized with lead? Maybe its zinc these days I'm not positive, but either way I wouldnt want to heat it anywhere near 200F for a very long time or risk some fumes in your food. And add plastic to that and you will probably have trouble remebering names 2 minutes after meeting someone like I do.[:D] What you have created is basically no different from one of those electric H2O smokers except they can reach far over 200F. I would just buy one of them (under $100) if you want low budget. But if you want to be able to make good summer sausage without overheating or make pork without drying it out, I would spent the coins and buy a smoker like the Bradley that keeps moisture in well.[;)]
Let your trout go and smoke a salmon instead.
Steve:
Smoking is one of the few areas where I'd recommend going with more $$ up front and get the Bradley. Anything else is going to challenge your smoking tenacity. You can definitely smoke good stuff without it....folks around here have been using Big and Little Chief Smokers for years and won't turn loose of them to try anything new. But with the exception of one guy, I've tried their smoked goods and seen them tie up many a night babysitting their smoker. I have messed up brine, meat and cooking times/temps with the Bradley and STILL haven't made anything as inedible as the "trout chips" I made with my Little Chief once.
Save the money on fishing gear, your boat, your ammunition or something of lesser importance, but get the Bradley if you plan to smoke good stuff reliably and still have time to live and love life [;)][:D][8D]
Kummok @ Homer, AK USA
P.S. Steve.....IF you decide to go with the Bradley, save yourself a lot of time, effort, and some $$ and check out Chez Bubba's site....not very likely that you're gonna find a better deal when you consider the fast shipping and reliable customer support that has become legend on this site! Whatever you decide, don't be a stranger to the site.....let us know what you did and how it's working for you [;)][:D][8D]
Kummok @ Homer, AK USA
Steve I have built a smoker out of an old 1952 Kelvinator fridge and am having "great" success. A couple of hints I learned the hard way. Most directions tell you to just put the hot plate in the bottom of the fridge. DONT DO IT, you melt your knobs and have to open the door constantly to adjust temp. I cut a hole in the bottom of the fridge with a jig saw and a metal blade and mounted the hot plate from under the fridge (where the compressor was) the only part of the hot plate that is actually in the fridge compartment is the element and I adjust the temp from the compressor compartment without opening the door. You must have an infinite heat hot plate ( one that stays on always and doesnt click on and off) The fridge works great because it really is just an over insulated Bradley. I can achieve temps of over 275. It probally goes higher but I have stopped it at this point. I get the same results with 2-3 times the cooking space and I had a whole lot of fun making it Only problem is the previous owner painted it blue and the wife is screaming for me to pretty it up.
Snap
I'd walk a thousand miles to smoke a "Camel"
Snapper, do you have any trouble with the plastic inside the fridge getting too hot at 275F. I have thought about making an extra smoker with a compact fridge, but worry about the plastic getting hot and fumigating the inside with poisonous fumes.[?][?]
Let your trout go and smoke a salmon instead.
trout
I quote: <b>old 1952 Kelvinator fridge </b> I was 2 then and plastic was not really around LOL!
My 1957 Chevy had some plastic in it.[;)]
Let your trout go and smoke a salmon instead.
Olds hate to tell you but I wasn't even a gleam in my fathers eye in 1952!! Seriously though, there was a little plastic that had to go. The entire inside panel of the door was some type of primative plastic (maybe fiberglass) I simply took it off laid it down on top of a $12 piece of sheet metal, traced it and cut a new one with some old tin snips. Took all of about 15 minutes. I also screwed in guides for the oven racks that I had a local shop cut for me from one inch angle iron. Really it's been a piece of cake. The thing works AWSOME. Remember these old fridges have about 3 inches of insulation in the walls, so heat retention and getting back up to temp after opening the door is a joke (10 minutes) And I have six racks, all abou 8 inches apart, I could add more if I wish.
Snap
I'd walk a thousand miles to smoke a "Camel"
I've been keeping up with this forum for the past week since I first became interested in the Bradley smoker and this site.
I haven't smoked a lot lately but did start out w/a brinkman charcoal smoker about 18 years ago when I first got married. As my family life grew I just didn't have enough time to cook anything slow and low. But I still crave to smoke and since seeing the smoke generator it seems like I could now smoke in my sleep!!
I'm very interested in building a smoker out of an old fridge like Snap has done. In fact I've been looking for one within the last week and it turns out that my parents have an 1940's fridge in the garage which they happen to be getting rid of (moving) Meant to be!!
I've done some home projects before but nothing like this. I'd love to see some detailed pictures of your 1952 Kelvinator fridge and other info. to get me started. Like where does one find the hot plate, thermostat, etc. ?
Can you guy's help?
[8][8]
adlee: If I can solicit some help from Olds I would be glad to file some pics to see. I got the hot plate at the local hardware store. Make sure when you purchase one that it has a coil type element like your stove, NOT a flat type hot plate (not enough heat). I havent hooked the thermostat up yet but will be experimenting this weekend as I am out of town on business for the remainder of the week. I'm average at best when it comes to being handy and had no problems completing the project. Mine is functional now, but I will be going back at it and straightening a few things out to make it look "pretty". The only tools you really require are a grinder with a metal blade (borrowed that) a good drill (had that) and time (didn't have that, but got it done through a move and a busy schedule at work in about a month an hour here and there)but if I really went at it I could have had it done in a weekend.
Is the compressor mounted under the fridge so there is a seperate compartment under the fridge compartment?
If Olds is willing I will send him some pics of the conversion as well as some pics of the end product SMOKED BUTTS or if you want I can just email them to save everyone elses time.
Picked my "Bradley Smoke Generator" up for $180 CDN ($120 USD) they are made in Canada. I might have $150 in the rest, as I had to replace the door gasket and it cost me the most, $50.
Snap
I'd walk a thousand miles to smoke a "Camel"
Snap,
Thanks for replying!!
You can e-mail the pictures if that would be easier. I'll look for the type of hotplate you've described. Where can I get thremostat's, reostats, j-couplers? This is completely foreign to me so excuse me as I really don't even know what those are except for the thermostat. Is the puck ramp from the generator above the hot plate or heating element or below as in the Bradley smoker? Did you put in a smoke diffuser/grease catcher like the bradley smoker? I was also wondering if the adapter/collar from the generator was long enough to adjust for the wall thickness in your fridge. I'm not sure but the wall thickness on my fridge looks about 2 1/2"-3" wide and it was metioned in another topic that the adaptor/collar will only go up to 2 1/2". Any problems with that or did you have to have the collar adjusted somehow?
Thanks,
[8][8]
adlee wow I can tell you have really been thinking about this. Thats pretty much the same process I went through.
Ok I will email pics.
The hot plate is mounted from under the fridge ( in the compressor compartment) ONLY the element is actually in the fridge (smoking compartment) therefore I can go under (where the compressor was) and adjust the heat. I divided the compartment off in two sections. One side has the hot plate control the other is the entry point for the smoke generator. I cut another hole in the bottom of the fridge compartment for the smoke to enter the fridge. Therefore the hot plate is indeed above the generator. Because I divided the bottom compartment in two I can open the one side to adjust the heat and not open the fridge or open the side where the generator is busy pumping out smoke. If I do have a problem with the generator I can open up that side and not effect the heat. I bought the grates or racks at a place in Canada like Cabellas. They are a perfect 24 wide by 12.5 deep. They are used for placing above a camp fire, I just cut the legs off of them. They were cheap for nickle coated stainless, less than $10.00 each. I will take some good pics in the daylight Tuesday and email them to you. Please remember this is still a work in progress. Although very functional it needs a make over to really make it something I wouldn't mind showing off.
I had no problem with the coupler as mine is also very thick, BUT the bottom compartment is only single thick not double metal with insulation in between? I Actually lined the bottom comparment with 1 inch ply wood (thats how I divided the sections) piece of cake, no heat as the the element is closed off in the the upper sections. This will be easier to understand when you see the pics. Anyway it works AWESOME and I do not have some of the problems I read about in the forum (not enough heat, opening the door and loosing heat, too long to get up to heat etc.) BOught the thermostat at an appliance parts place the j coupler (heat probe) came with it. Explain to them there what you want do and they will likely tell you exactly how to.
Snap
Snap
I'd walk a thousand miles to smoke a "Camel"
adlee: tried to email you but it was rejected. Have a look and see if it is correct? Snap
I'd walk a thousand miles to smoke a "Camel"
It's been awhile but I finally finished building my smoker out of my parents old 1940's fridge. I actually only worked onthis ever so often when I had some extar time and eventually finished it in mid-August.
I've used it three times so far and have had excellent results!! The temp holds study (within 5 degrees +/-) with the thermostat) The only issue I have so far is that the lowest temp I can get w/o even using the hot plate is 150 degrees (just using the smoke generator). So I can't cold smoke as I would like to. I think I might have to put an extra vent on top to lower the temp. I'll experiment more.
I'm going to smoke some brisket, oysters and scallops this weekend. Can't wait!!
I'd like to insert some pictures for you to see!! It's cool!! Does anyone know how to do this using the image insert?
Thanks,
[8][8]
I can't seem to find the link right now, but someone was collecting the "best smoker stories" a while ago, and one of the responses was about someone who converted an old fridge into a smoker. He later found out, after it caught on fire and burned up, that the insualtion used in those days was sawdust. So be careful and make sure that the insulation in your fridge is not flammable.
Thw insulation definitely isn't sawdust but ,ore like an earlier type of insultion that is used today. Don't know if it's flammable though. As of now the insultion is not exposed anywhere inside. Everything is completely sealed off and nothing should catch on fire. Let's hope not!!
Anyways I smoked the brisket, scallop and oysters and they all turned out just okay. They brisket tasted great but it could have been more tender. Cooked it for just over 12 hours but I think it could have used 1-2 more hours but I ran out of time. The scallops and oysters smoked great and were very tender but I need to adjust the taste and recipe.
One major issue has been coming up with the smoke generator and this is the transport system of the flavor bisqeuttes. Sometimes the system doesn't come back far enough or allow enough time for the next bisqeutte to fall onto the tray. So what ends up happening that no new bisqeuttes end up the tray unless I manually help the system. This is very tedious and the system is supposed to be automatic.
Can anyone tell me how to attach some images?
Hey there...
The posting you are looking for can be found at:
//www.carolinesrub.com/forum/topic.asp?TOPIC_ID=30
Hope that helps.
Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com
BTW Adlee...
IMHO, it is far more important to cook a brisket based on internal temperature (180-185 for slicing, 190-195 for chopping) than it ever is based on time. Quite regularly I will have one that plateaus and hangs out just below the "tender line" for several hours until it finally makes that leap from waste of meat to heavenly creation.
Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com
I had a Mecco smoker before the BS.Mecco had offered a 2000 watt element instead of using charcoal. What I did was got a old stove temp control for the larger burners and wired it to a electrical box with a plug on it and never had a problem with burn outs on any of the parts.As far as how hot it would get I'd only used it for fish and never took it all that hot but I also never ran it at full temp unless I wanted smoke NOW,that would lead to the odd fire (LOL)
Lent the hook up to and friend [:(] and now own a Bradley [:)]
Terry