Author Topic: Kracker's smoker build... Its alive! (Read 10249 times)

Kc_Kracker · « **on:** November 25, 2012, 07:51:54 PM »

Started with a free Crosly antique fridge...
all steel and steel internal walls
stripped the motor, cooling unit, & broken junk out
removed the insulation and put in some new stuff thats for houses
added some sweet aluminum diamond plate because the walls were pretty rusty
ripped aprt the little chief and stole the base & burner unit like a redneck Frankenstein
and today it got its first test run for a temp check, and also a little seasoning

she went straight up to 130 and held it solid til the wood was gone then dropped down to 115, it doesn't get any more perfect people

The last pic is opening the door after 45 minutes of perfect temp holding, OH YA BABY PUFF PUFF PUFF

h2ofowlr · « **Reply #1 on:** November 25, 2012, 07:54:58 PM »

Looks good! To bad it wasn't stainless on the inside. Easier clean up!

Kc_Kracker · « **Reply #2 on:** November 25, 2012, 07:57:05 PM »

surely you jest? you NEVER clean a smoker, you'll lose the seasoning

Wea300mag · « **Reply #3 on:** November 25, 2012, 07:57:17 PM »

Very cool, is that going to be a fish smoker?

Kc_Kracker · « **Reply #4 on:** November 25, 2012, 08:01:06 PM »

fish, meat, sausage, chicken, turkey, cheese, you name it

pink season is coming so we got to get at least 10 racks in it so we can be ready for our bi-annual bloodbath on the salt

next add:
a light,
drip pan
racks on sliders
adjustable vent in the top
lower fan to keep the smoke moving and somewhat fresh
and a water pan to keep certain meats from drying out

AND A GOOD PAINT JOB

Ridgeratt · « **Reply #5 on:** November 25, 2012, 08:04:32 PM »

A light?
The bulb will just get smoked and you won't see any thing.

Also without a light less chance of broken glass

Wea300mag · « **Reply #6 on:** November 25, 2012, 08:07:08 PM »

I was just curious how high of a temp it is capable of reaching with the Little Chief burner. Some of those items need a higher temp.

Kc_Kracker · « **Reply #7 on:** November 25, 2012, 08:11:47 PM »

nothing needs a higher temp, you get over 180 your cooking not smoking. anything can achieve a internal temp of 180 even a turkey if u leave it be long enough. smoking is a slow process.
and i can reach 200 if i want

ratt, if the bulb gets smokey ill wipe it off, no biggie

dogtuk · « **Reply #8 on:** November 25, 2012, 08:24:01 PM »

Looks great so far if you need any help with anything let me know be glad to help if i can :-) cant wait to see it when you finish it

Kc_Kracker · « **Reply #9 on:** November 25, 2012, 08:32:41 PM »

from you, yes! I have seen some with a tiny (pc style) fan and some w/o

eventually its getting a smoke generator so i can leave it be all day and not be there to feed it

Kc_Kracker · « **Reply #10 on:** November 25, 2012, 10:15:17 PM »

hey dogtuk do you remember that one i made & posted on the other website about 10 years ago out of tall 4 drawer filing cabinet with the homemade smoke generator made from a fish tank air pump plumbed into the soup can with a soldering iron? now that was funny

Cap.Silver · « **Reply #11 on:** November 25, 2012, 10:25:34 PM »

Looks pretty good ,what color scheme are you gonna go with KC? Sounds like you know what you're doing .....
good luck

Kc_Kracker · « **Reply #12 on:** November 25, 2012, 10:36:18 PM »

honestly Im probably going to just flat black it, not sure how creative I feel lol, the smoke seeping out makes white looks nasty so who knows, maybe ill just paint a big sausage on it. ya I have made many smokers, probably around 50

I have made smokers as small as using a Terracotta flower pot all the way up to cold smoke houses with a fire pit in the ground for some real TRUE cold smoking

I have used steel garbage cans (cheap fast and easy BTW), and the most hideous but effective when i was poor was a free filing cabinet large size and small size.

and of course, the most ghetto, a cardboard box...yep its true, but i was dirt poor on unemployment and rollin smokes, so cardboard it was

maybe I need to do a few writeups

Kc_Kracker · « **Reply #13 on:** November 26, 2012, 08:10:14 AM »

I had a dream last night, that it was flat black with flames on the front surrounding a half cooked evil pig face with tusks

gaddy · « **Reply #14 on:** November 26, 2012, 02:20:58 PM »

yes,a few write-ups would be great. this smoker looks awsome & would love to see your dream paint job.
i for one am always interested in seeing how people do thier smokers

Kc_Kracker · « **Reply #15 on:** November 26, 2012, 03:08:05 PM »

a budget build thread is already 2 pages

Blacklab · « **Reply #16 on:** November 26, 2012, 08:04:50 PM »

Kc I want your frig for a kegerator

Kc_Kracker · « **Reply #17 on:** November 26, 2012, 08:56:20 PM »

note the holes in the front, thats what it was supposed to be and i ended that idea. tell ya what, find me a vintage ice box like this pic and Ill trade ya, thats what I REALLY wanna make a smoker from

Cap.Silver · « **Reply #18 on:** November 26, 2012, 09:06:18 PM »

I like this picture too

Kc_Kracker · « **Reply #19 on:** November 26, 2012, 09:48:34 PM »

thats cookin, anyone can cook, but can ya make a wicked smoker and smoke that porky

Blacklab · « **Reply #20 on:** November 27, 2012, 03:46:57 AM »

Quote from: Kc_Kracker on November 26, 2012, 09:48:34 PM

thats cookin, anyone can cook, but can ya make a wicked smoker and smoke that porky

I'm workin on it

Kc_Kracker · « **Reply #21 on:** November 27, 2012, 02:18:54 PM »

Dont hate, appreciate... Bourbon Butter garlic injected, rubbed down, and should be in full plumage by now

Kc_Kracker · « **Reply #22 on:** November 27, 2012, 04:54:10 PM »

well, smokey she got but the lack of insulation in the door kept it from getting hot enough for poultry so gotta get the temp up in the oven while its still in the safety zone time slot

oh well its should be plenty smokey the whole house now wreaks of it after walking it to the kitchen

92xj · « **Reply #23 on:** November 27, 2012, 04:58:47 PM »

What temp did the smoker peak and stay at?
What was the internal temp of the bird before moving to oven?

Kc_Kracker · « **Reply #24 on:** November 27, 2012, 06:22:09 PM »

smoker peaked at 150, not enough instant heat for poultry to get outta the danger zone in 4 hrs. internal only got to 120.
now im debating on taking to empty lower area and making it a drawer for a wood burning box for poultry

RifleRidge · « **Reply #25 on:** November 27, 2012, 06:23:41 PM »

Kc_Kracker, Good Job and very creative you are...Nice!

Kc_Kracker · « **Reply #26 on:** November 27, 2012, 06:31:07 PM »

well it went in the oven for 1 last hour, got up to temp, and plopped back in the smoker for a while. it was saved but not perfect, it was all up to temp internally but the ligaments didnt get broken down as well as id have liked and i had blood near the bone at the hips. o well, its the first white meat i have ever eaten that was JUICY not dry, the breasts were so moist we scarfed them down

RifleRidge · « **Reply #27 on:** November 27, 2012, 06:33:22 PM »

job well done....Looks like it was a good feast indeed..

Kc_Kracker · « **Reply #28 on:** November 27, 2012, 06:36:37 PM »

ya i injected it with Bourbon garlic butter, so it had a amazing taste

TheHunt · « **Reply #29 on:** November 27, 2012, 06:48:34 PM »

Quote from: Kc_Kracker on November 26, 2012, 08:56:20 PM

note the holes in the front, thats what it was supposed to be and i ended that idea. tell ya what, find me a vintage ice box like this pic and Ill trade ya, thats what I REALLY wanna make a smoker from

Yikes. You have any dea how much that vintaga Ice box is? I have one of those and I would never do that to it.

dogtuk · « **Reply #30 on:** November 27, 2012, 06:48:57 PM »

Looks great Nice job

Kc_Kracker · « **Reply #31 on:** November 27, 2012, 06:52:31 PM »

Quote from: TheHunt on November 27, 2012, 06:48:34 PM

Quote from: Kc_Kracker on November 26, 2012, 08:56:20 PM
note the holes in the front, thats what it was supposed to be and i ended that idea. tell ya what, find me a vintage ice box like this pic and Ill trade ya, thats what I REALLY wanna make a smoker from

Yikes. You have any dea how much that vintaga Ice box is? I have one of those and I would never do that to it.

they average 300-500 bucks, and id CANNIBALIZE IT in a minute for a wicked smoker

Black Ghost · « **Reply #32 on:** November 27, 2012, 07:05:32 PM »

here is my new smoker, it is a old commercial food warmer from a kitchen. It has a built in heating element, thermostat, 17 hour timer, blower fan, and built in thermometer in the door. temperature gets upto 200. It has room for about 32 racks, and I bought some perforated aluminum cookie sheets on ebay (not pictured). Only modification was a hole in the back and some stainless steel under sink pipeing.

Kc_Kracker · « **Reply #33 on:** November 27, 2012, 07:10:13 PM »

very slick man

just remember if you want to smoke poultry youll need to hit about 280 to get that meat to 160 in the 4 hour time slot, which is what mine isnt doing yet

Black Ghost · « **Reply #34 on:** November 27, 2012, 07:20:13 PM »

poultry wasn't my intentions, more like pepperoni, kielbasa, summer sausage, salmon, steelhead, etc. Slow and low!

Kc_Kracker · « **Reply #35 on:** November 27, 2012, 08:02:22 PM »

perfect

Kc_Kracker · « **Reply #36 on:** November 28, 2012, 02:42:42 PM »

man that smoked bird is even better today, was great on a sammich, now i need to defrost the other one

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Author Topic: Kracker's smoker build... Its alive! (Read 10249 times)

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