Fermenting in a deep freezer with a fermwrap

I've been brewing in the garage through the winter using a fermwrap and temperature controller. I insulate the carboy with bubble wrap and closed cell foam, and I like the control I have with the fermentation temp. But as spring and summer are coming, I'm contemplating fermenting in the deep freezer that we use for meat. The temperature is well below zero in the freezer, but I think the same setup I use in the garage would work in the freezer without thawing the meat. Any comments?

I guess if you have no designated fridge, but the whole "cooling it so you can heat it" rubs me wrong.