Double Smoker

[DangerDan]

Originally I bought a commercial stainless fridge to convert into a new smoker. It had double doors and my plan was to divide the unit at the door styles and run one side hot and the other side cold.

When I got it home I plugged it in and it worked too well to use for a smoker so I ended up with a killer deal on a used commercial fridge.

The hot side would be primarily for fish. I'm planning on using the cold unit for cheese ,etc.. I'm not planning on using both sides at the same time but I'm a little concerned about the fish odor carrying on into the other unit though.

Here is one design I'm considering. Another idea would be to just keep everything seperated and devise another way to cool the smoke before it enters the smoker.

http://i44.photobucket.com/albums/f26/DangerDanphoto/Hot-ColdSmoker-1.jpg
Any feedback would be appreciated.

[Riva]

Originally I bought a commercial stainless fridge to convert into a new smoker. It had double doors and my plan was to divide the unit at the door styles and run one side hot and the other side cold.

When I got it home I plugged it in and it worked too well to use for a smoker so I ended up with a killer deal on a used commercial fridge.

The hot side would be primarily for fish. I'm planning on using the cold unit for cheese ,etc.. I'm not planning on using both sides at the same time but I'm a little concerned about the fish odor carrying on into the other unit though.

Here is one design I'm considering. Another idea would be to just keep everything seperated and devise another way to cool the smoke before it enters the smoker.

http://i44.photobucket.com/albums/f26/DangerDanphoto/Hot-ColdSmoker-1.jpg
Any feedback would be appreciated.

Don't understand..Are you still going to try to the refrigerator for both cooking and cooking? Or, is this a design that you are going to build from scratch?

If yes, I might suggest that you look at a Stumps gravity-feed smoker. Many people are now building nock-off stumps smokers . The plans are all over the internet. I don't have the skill sets to build one of those so, I look forward to purchasing one here soon.

Good lu9ck.

[DangerDan]

I've used an apartment sized fridge to smoke fish for many years now. While scrubbing out the bottom the brush went through the rusted floor. Time for a new smoker!

I plan to get another fridge however once I used the fridge to smoke something besides fish and well, it may as well have been fish because the taste resembled,,,,, smoked fish...:(

I don't want to go through the hassel of decontaminating my smoker everytime I smoke other products so I figure the only way is to have seperate smokers. I don't really consider these smokers the same as "cookers" (although one will basically cook fish) as the temps will only range between 80 to110 degrees with the primary unit rarely getting over 180 deg.

Anyway, my main concern is that the smoke coming from the hot unit would get contaminated and make my cheese "fishy" if you get my drift.

These are really easy to build. gut em out and with a jigsaw, some duct tube and ATV sealant your in binness.