D
Denis Allan
Guest
Well I came across this three door cabinet and just had to pull it from the metal pile.. It's a cart used to bring meals to the various floors at the local hostial.. You know those plastic trays with the matching lids.. Our local hospital changed over their system and didn't need carts this size.:clap2: brought it home and had to do some thinking,, this usually hurts a guy like me.. :crazy: but I realized this was going to be quick and easy once I started..
Seeing all the shelves got me thinking about how much room these take up.. I opted to clear off the top couple of shelves to allow for excess heat to pool and vent out.. I cleared off the bottom couple for room for the propane burner, a rack with cast iron pant for chips and directly above that a water tray centered..
here I just foiled two racks and have two chickens halved on the smoke..
the water pan is working out the way I had hoped and keeps the temp at 210 which makes for a nice low and slow smoke for chicken and ribs...
The nice part of this unit.. I'm only using 1/3 of the entire cabinet.. the far left will be used for cold smoking fish once I get a better seal around those doors.. Center section is still open for storage right now..hoping to get my wood chips in there to help keep them dry and ready for smoking..
If anyone knows where I can get a proper seal for these doors.. Would be much appreciated. .I tried beading heat silicon around the doors.. closed it up a bit,, but I'm going to need closer to 3/8 at the top of those doors to really get a good seal..
and that's my first smoker.. Went Vertical to save on material, as my welder is still at my father in laws..
Any and all recommendations are welcomed.. So far I have run three batches of ribs, one the smoker was full. 2 racks per shelf.. to 10 racks of ribs.. done some salmon at 110F and a rolled port shoulder roast.. Wife says I'm in charge of the mail meat for dinner most nights.. just have to be here to get her done....
Denis Allan..
From SouthWestern.... Ontario that is...
Seeing all the shelves got me thinking about how much room these take up.. I opted to clear off the top couple of shelves to allow for excess heat to pool and vent out.. I cleared off the bottom couple for room for the propane burner, a rack with cast iron pant for chips and directly above that a water tray centered..
here I just foiled two racks and have two chickens halved on the smoke..
the water pan is working out the way I had hoped and keeps the temp at 210 which makes for a nice low and slow smoke for chicken and ribs...
The nice part of this unit.. I'm only using 1/3 of the entire cabinet.. the far left will be used for cold smoking fish once I get a better seal around those doors.. Center section is still open for storage right now..hoping to get my wood chips in there to help keep them dry and ready for smoking..
If anyone knows where I can get a proper seal for these doors.. Would be much appreciated. .I tried beading heat silicon around the doors.. closed it up a bit,, but I'm going to need closer to 3/8 at the top of those doors to really get a good seal..
and that's my first smoker.. Went Vertical to save on material, as my welder is still at my father in laws..
Any and all recommendations are welcomed.. So far I have run three batches of ribs, one the smoker was full. 2 racks per shelf.. to 10 racks of ribs.. done some salmon at 110F and a rolled port shoulder roast.. Wife says I'm in charge of the mail meat for dinner most nights.. just have to be here to get her done....
Denis Allan..
From SouthWestern.... Ontario that is...
