Page 1 of 1

curing chamber as smoker?

Posted: Wed Sep 07, 2016 03:40
by BlueMonkey
Being from the warmer Climes and unable to cold-smoke for more than 6 months of the year I suddenly had a thought.

Would I be able to use a working fridge / curing chamber as a cold smoker?

Firstly, I recognise once the temperatures need to increase to finish cooking I would need to move to my regular outdoor smoker, but that presents no issues.

My thoughts are

1/. Use a working curing chamber ( fridge) with inlet / outlet fan, and just use the inlet fan to introduce the smoke / utilise the existing hole at the top as an exhaust. ( or an amazing smoker inside etc. etc.

2/. Increase my base temperature to about 18c ( max) as I think that if I go to low the fridge interior will remain too wet / humid if it is trying to cool too much - but I still want to remain low as possible ( therefore could I go lower??).

3/. This would need to remain a dedicated smoker otherwise the smell would permeate through everything else that is introduced at a later stage.

I would be very interested in feedback or thoughts of ways to improve.

Thanks once again


Posted: Wed Sep 07, 2016 12:04
by Bob K