Waiting is the hardest part....But perfection takes time!

[MrGoodtime]

Got ribs , boston butts, chickens and sausages in the smoker, gona cold smoke them at 185 degrees for bout 8-10hrs, gona be some good stuff fo sho. I do this every yr the week befor our Tx fishing trip , i freeze it all , every morning while we are there we layout what we want for supper, and after a long day on the lake all we have to do is pop it in the oven and reheat it.

[4THETHUMP]

Looking good . I need a fridge i can smoke in .

[MrGoodtime]

Cant beat those of 50's model fridges for makeing smokers, they hold temp. perfect.

[Cray]

When I was in Ft Laurderdale old guy had a set up for smoking Wahoo and Kings. Had 2 of them piped together. One was fire box and other for fish. Man he could cold smoke a mess of fish with that setup.

[MrGoodtime]

Cray, cant see it n the pic but my firebox is underneath the fridge, heat enters directly under the water pan

[Speck]

Looks good Mike. I had an old fridge smoker a few years ago. They work great. Made a ton of deer sausage with it.

[majflyboy]

Never would have thought of using a fridge but makes good sense.

[Rees Guide]

Man with this south wind blowing I can smell them vittles from here!!!!!

[DonDon]

Dang fine food bro

[feeshrman]

Man that looks good!!! Those old fridge smokers are neat.