How to Convert a Refrigerator Into a Smoker

Converting an old refrigerator to a smoker is easy.

Nothing beats the smell of meat cooking in the summertime. Make your next barbecue party the talk of the neighborhood by serving smoked meat made in a backyard smoker. Using an old refrigerator to make the smoker keeps this project cost-effective and allows you to cook a lot of meat at one time. This project is fairly easy and can be completed in an afternoon. Popular smoked meats include bacon, sausage, smoked fish, smoked turkey and brisket.

Things You'll Need

• Refrigerator
• Measuring tape
• Metal racks
• Chisel (optional)
• Coping saw (optional)
• Hot plate
• Extension cord
• Roasting pan
• Cake pan
• Soaked wood chips
• Scrap metal

Instructions

1. Remove the racks from your refrigerator and measure them. You'll need metal racks of the same dimension to insert into your refrigerator.

2. Cut two holes in the refrigerator, using a chisel or coping saw. Make the first hole on the top of the refrigerator about 4 to 5 inches across. This serves as a flue and lets air out if the smoker gets too hot. Make the second hole on the bottom right side of the refrigerator 4 inches. This draws air in.

3. Place a hot plate on the floor of the refrigerator. Run the electric cord out the hole on the right side of the refrigerator and plug it into an extension cord. Don't plug in your extension cord yet. Turn on the hot plate so that it will work once you plug in the extension cord.

4. Insert two to three metal racks into your refrigerator. If you're smoking a large piece of meat, you may want to use only two; if you're smoking lots of small cuts, you'll need the space of three shelves. Place an empty roasting pan or a cookie sheet on the bottom shelf--this catches drippings from your meat.

5. Fill a baking pan with soaked wood chips. Place this on the hot plate at the bottom of your smoker.

6. Place a piece of scrap metal next to the flue. You'll need this later to cover it.

7. Place your meat on the racks in the refrigerator when you're ready to begin smoking. Shut the refrigerator door. Plug in the hot plate. As it heats up the wood chips, your food begins smoking. After two to three hours, close the flue to 30 percent, suggests Ask the Meatman. Wait the recommended cooking time for your meat, then check its doneness.

Tips & Warnings

• Soak wood chips in water (or another liquid, like juice) for at least one hour before cooking to create soaked wood chips.

References

• Ask the Meatman: How to Make a Homemade Smokehouse
• Let's Make Sausage: Build a Sausage Smoker