Turning an old ceramic lined stainless steel freezer into a smoker
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I have an old ceramic lined stainless steel freezer from a restaurant I used to own. I need some advice on an electric burner, and PID thermostat system that I can but to get it up and running. I also need info on vents, chimney, and door sealants suppliers. thanks in advance!
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@Dave-R There is some good information here https://meatgistics.waltonsinc.com/topic/644/cold-smoker here https://meatgistics.waltonsinc.com/topic/1217/i-need-a-new-smoker/
and especially here https://meatgistics.waltonsinc.com/topic/1162/diy-smoker-remodelMaybe @rhjbarney would be nice enough to share with you where he got some of those parts for his massive remodel?
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@Jonathon
Thanks for the info!
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@Dave-R
That will make a nice smoker
For my home build for the pid i used fireboard which is wifi then you would be able to control your smoker from your cellphone from anywhere you have cell service. the door gasket i got from Amazon 1 inch stove rope gasket . heating element i made mine 220 VAC electric dryer element 5400 watt. The fireboard is meant to control a 12 volt fan but wired it up to a solid state relay which turns the heating element on and off accordingly to the temperature you set.
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@rhjbarney
Thanks, I was hoping to stay with 110 v, but I’m learning it may require 220 v for the large chamber I have. I appreciate the assistance.
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@Dave-R
Been there with the 110 VAC with mine the most you can get out of it is about 1100 watt of heat and for a large smoker it was ok for snack sticks only need 175 degrees max but if you want to do pork butt or brisket you’ll need around 240 degrees. That’s why I switched to 220 volt.
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@rhjbarney thanks for the information.
The main items I would make would be snack sticks, summer sausage. I have other smokers for pork butt and brisket. I appreciate the assistance.
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@RandyNight Thanks for the link.
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@Lance There are a couple of stores in my area that sell an excellent landjaeger but it’s pretty spendy. Both of them definitely get them from the same supplier. While neither of them have divulged the exact source one did mention they are from Seattle. I suspect it is from Bavarian Meats.
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@Jonathon I would agree that in most cases the texture has been more tender with Sous Vide vs. Reverse Sear. That said, I tend to lean towards the texture of the latter. Taste wise I think both were so close that we would be splitting hairs though again it’s that caramelization that in my opinion the reverse sear edges out Sous Vide.
I can be picky when it comes to the texture of food. For example…I love the flavor of every member of the melon family but I can’t eat any one of them. Same goes for bananas. I do like mashed potatoes and cooked mushrooms though!
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