making a smokehouse

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A friend told me he saw a show on tv explaining how to make a smokehouse from an old fridge. Do you have any information on how to do this?

-- dawn chappell (southerncharmz@hotmail.com), November 25, 2000

Answers

the instruction for that is in the book, Back to Basics, that one and other ideas

-- STAN (sopal@net-port.com), November 25, 2000.

An old gentleman I knew made one out of a chest type freezer. He mounted the freezer on a 4 ft tall platform. Installed a stovepipe adapter at the bottom on the right hand side and a smokestack at the top lefthand side. If I recall correctly (this was 25 years ago) he set the unit to chill to about 40 degrees, put the hams in and kept wet hickory burning in a small cast iron stove attached to the lower stovepipe and let it burn with low heat/heavy smoke for about a week or so.

-- Jay Blair (jayblair678@yahoo.com), November 25, 2000.

i made a Smoker out of an old upright freeer. My Smoker was used for cooking meat (hot smoke) not for perserving (cold smoke). I took out all the inner workngs of the freezer, tore out all the interior and all the rubber gaskets, what I had left was just the shell and door.

I used old oven racks to place the meat on. The racks were set on 2 bolts on each side. The bolts were about 3" long, I drilled holes in the freezer's sides and put bolt thru with a washer on the outside and a washer and a nut on the inside. I had a total of 4 racks.

Where the motor and compresor once sat was concaved and I drilled some holes in the bottom and would put my charcol there, about 1 foot above the fire I placed a rack with an old produce crisper for water. I used a hole saw to make some vents down low with little metal flaps to control the burn.

For the door gaskets I used 1" x 1" wood painted with stove paint. The door was held shut with 2 simple eyelets and hook the kind you might use on a screen door. I had to replace the lower half of my wood gasket occasionly. I did not use any vent on the top because the door created plenty of draft (it leaked).

Before using I let a large fire burn in it for a coupe hours to get rid of any old paint on the inside.

I could smoke about 6 turkeys at once or about 75lbs of other cut up meats. With a little practice I could keep the tempature at a constant 250 degrees. I used the smoker for many years until it eventually rusted out.

-- Mark in NC Fla (deadgoatman@webtv.net), November 25, 2000.


Mark, Thats what we know as a "cajun microwave".

-- Jay Blair (jayblair678@yahoo.com), November 25, 2000.

My husband was just looking for this info too and found this on-line. www.endtimesreport.com/smokehouse.html

-- Terri (Terri@tallships.ca), November 26, 2000.


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