Do-it-yourself cold smoked smokehouse quickly. Do-it-yourself cold-smoked smoker: video, photo - instructions for self-production. How is the process of home smoking

Not many people are able to refuse dishes such as smoked meat, fish or poultry, since these foods, as you know, simply by definition cannot be tasteless. However, it is not always desirable to purchase ready-made products in stores, since you can never be completely sure of the quality of the goods sold, especially such a unique one. But in order to protect yourself from troubles and forget about buying your favorite dishes forever, you should consider in detail how to make a cold smoked smokehouse - an apparatus that can turn any product into a culinary masterpiece in the shortest possible time. Therefore, to begin with, it would be more correct to understand the principle of operation of this equipment.

General concept of smoking

The smoking process itself is a kind of heat treatment of food by means of smoke coming from smoldering wood particles. As a result, the product is impregnated with a specific and loved by many flavors, partially loses some of its moisture, and the shelf life is increased.

There are two types of smoking: cold and hot. In the first case, smoke treatment is performed at a temperature of 20-25 ° C for several days. Hot smoking involves the use of a combustion product with an indicator from 45 to 120 ° C, while the product will be ready in a few hours.

It is worth noting that food prepared according to the first principle is stored much longer. However, it is more difficult to make such a mechanism as a cold-smoked smokehouse with your own hands. But first, you should consider the rules according to which food should be prepared directly for smoke treatment.

Preparing products for smoking

This matter must be treated with special responsibility. The meat or fish used for smoking must be grated with salt in advance and left in this state for 5 days. If the product is completely thawed, then more time will be required.

The main purpose of salt is the destruction of any harmful bacteria. The loss of moisture caused by such treatment will invariably result in the death of all microorganisms. To get rid of excessive salt, after the required period, the product should be soaked in water for several hours.

Further, the future smoked dish needs to be dried with high quality, for which it must be blotted with a cloth and left in a dry and well-ventilated room. At the same time, it is important to monitor the absence of any insects, especially flies. And after such processing, you can proceed directly to smoking.

The difference between hot smoking and cold smoking

As mentioned above, these two food processing technologies differ from each other in the temperature at which the process is performed. Moreover, their difference is quite significant: the parameter for cold smoking should not exceed 350 ° C, while the hot version allows indicators reaching 950 ° C. Such a large run-up significantly affects the result of the process and is the main criterion when preparing a dish.

As a result, hot and cold smoked smokehouses are similar mechanisms, but the difference is still obvious, which, nevertheless, does not in the least prevent them from performing their tasks with high quality.

High temperatures have a special effect on cooking. Food with this method of processing is not only smoked, but also baked in parallel. Moreover, this option is distinguished by its speed, as it takes only a few hours. However, the shelf life will be significantly shorter compared to cold smoked food - just a few days in a cold place.

Despite the speed of work, more serious attention should be paid to the design using cold technology, since this method of food processing is more common and has more fans than the hot method.

Optimal fuel for smoking

If we talk about what fuel a home-made cold-smoked smokehouse should operate on, then this is, of course, wood. Moreover, it would be more correct to use hardwoods (alder, birch, oak, aspen). To improve the smoking process will allow the use of well-dried fruit trees like cherries, apple trees, etc.

To give the dish a more refined flavor, you can add a small amount of juniper with berries and needles.

It is strongly not recommended to use coniferous wood (pine, spruce), which will not achieve the desired effect, but will only spoil the products, giving them an unpleasant appearance. Raw firewood should also not be used, but it should not be excessively dry either. If there is not enough water in the material, one should try not to allow a large flame, and the fuel itself should be slightly moistened.

The principle of the cold smoked smokehouse

It is not difficult today to purchase such a mechanism as a cold-smoked smokehouse, a photo of which can be found from specialists in the manufacture of this equipment. However, it is much more pleasant to make this device with your own hands. In addition, this will save a significant part of the financial resources and save the owners from worrying about a potentially low-quality product.

The device of a cold smoked smokehouse is completely different from a sample that works on a hot principle. The main task of this equipment is the processing of food with cold smoke, the temperature of which varies around 30°C. In the event that the products are very salted, then this figure should be even less.

The design of a cold smoked smokehouse is based on two chambers. In this case, the smoke is first in the first, and then, losing temperature, goes through the pipes and enters the second, where the food is located.

A home-made cold-smoked smokehouse requires precise control over the temperature difference, since the draft, which is the basis of cooking, directly depends on this parameter. The length of the chimney should be approximately 10 m, this is the distance that the combustion product needs for normal cooling. To ensure that cooling takes place without problems, it is also recommended to use special fans or collectors.

Necessary materials for the manufacture of cold smoked smokehouse

Many consumers often wonder if it is possible to make such a device as a cold-smoked smokehouse with your own hands. The answer here is unequivocal: it is absolutely real, but first of all, you should stock up on a certain set of tools and materials required for this work. So, their list is as follows:

• tin sheet;
• a barrel made of metal;
• mesh of the same material;
• lattice;
• a certain number of bolts and nuts as fasteners;
• a piece of material such as burlap;
• shovel.

It will not be difficult to get this very small set of necessary equipment, and if you have all the above materials, you can start assembling.

The process of making a cold smoked smokehouse

In order to properly build this mechanism, you first need to familiarize yourself with the installation diagram. So, the drawing of a cold-smoked smokehouse provides for a clear location of all the components of the apparatus and does not allow independent changes in their place, otherwise the whole structure may simply not work out.

You need to start work by digging a hole for a firebox with parameters of 50x50 cm and laying a sheet of tin on its bottom. This is done in order to ensure that the fuel (sawdust, chips and branches) burns more evenly.

Then you need to proceed with the installation of the chimney for the smokehouse. Outwardly, it should look like a small trench about 25 cm wide and about 2 m long. Next, the resulting recess must be covered with any non-combustible material (for example, slate) and sprinkled with earth on top so that the resulting structure is airtight. In order to completely protect yourself from any loss of smoke, you can line the walls of the trench with bricks - this will strengthen the system and prevent heat from escaping.

Upon completion of the installation of the chimney, you need to proceed to the installation of the smoking chamber. The simplest version of its device will be an ordinary metal barrel. Its bottom must be detached, and in its place a special strong mesh should be fixed and covered with burlap. A cold-smoked smokehouse, designed with your own hands according to this principle, will filter soot much better. To the bottom of the barrel it is necessary to attach a dense grate that can withstand the filter.

The smokehouse device is completed by fixing the metal grate with bolts about 20 cm from the edge of the structure. On this element, the products intended for cooking will lie. If you want, instead of a lattice, you can use rods with hooks on which you can hang, for example, fish.

Cold-smoked home smokehouses, created according to this principle, will allow you to appreciate all their functionality and will not leave any owner indifferent.

Smoke generator device for a cold smoked smokehouse

As it becomes clear, it is absolutely realistic to make such an apparatus as a cold-smoked smokehouse with your own hands. However, for this it is important to correctly calculate all the nuances of this work and pay special attention to such an element of the mechanism as a smoke generator. For a cold-smoked smokehouse, its device is not so simple compared to models that work on the hot principle, but the main advantage of this part is to ensure a long shelf life of products and high quality of their preparation.

The complexity of the installation of this element is due to the fact that the smoke produced during operation must be well cooled. That is why in all samples a special system for reducing the temperature of the combustion product obtained during operation must be provided.

It is also impossible not to mention the fact that such a food processing process can sometimes take a long time (up to several weeks). And since it is very problematic to control the intensity of the fire all this time, you can use electric heating elements specially designed for this, which are regularly used in such a design as an automatic cold-smoked smokehouse. They greatly simplify the whole process and allow you to save yourself from the need to constantly monitor the operation of the equipment.

Semi-hot smoking as an alternative to cold

When deciding how to make a cold smoked smokehouse with your own hands, you can try your hand at an alternative. The method of semi-hot processing is almost identical, but the requirements for the equipment design are less stringent here.

Thus, the maximum smoke temperature should not exceed 60 °C. In the event that the pipe is not too long, then the draft will be much better, and the products will need to be kept in salt not for several days, but for only a day.

In addition, the period of smoking itself is also reduced according to this principle (about 24 hours).

This type of equipment has become very popular among anglers and hunters, since all provisions can be stored for a very long time. At the same time, it is absolutely not forbidden to experiment with the temperature of the smoke in order to achieve the most pleasant taste.

Rules for storing smoked products

Not only cooking, but also the storage of products processed in this way should be approached with special attention. So, hot smoking allows you to keep food exclusively in the refrigerator for no more than 4 days, since such food is intended for quick consumption. To increase the shelf life, the product can be wrapped in a cloth pre-soaked in saline, and then also a sheet of thick parchment paper, which will better preserve the pleasant smell of the dish.

With cold smoking, the situation is different: food can be stored for six months, and if well treated with salt, even longer. The equipment used in production helps to treat products with smoke in a high-quality and uniform manner, which further increases their shelf life.

Food prepared in a self-assembled smokehouse must be cooled, and then placed in a dark and dry room with good ventilation, for example, in the attic. In such conditions (under the roof), the shelf life of products can reach from 2 to 3 years.

It is strongly not recommended to keep food processed by smoking in rooms with high humidity, since such a microclimate is a favorable environment for the formation of mold. The main sign of food spoilage is the appearance of a white coating with an unpleasant odor. If such mold is found, the food must be thoroughly washed with brine, cleaned of the fungus that has appeared and smoked again. But here it is important to remember: each subsequent treatment of the product with smoke dries it even more, makes it tougher.

It is strictly forbidden to eat smoked food with a musty and extremely unpleasant odor. Often, spoilage of such products starts from the middle, so in order to make sure the quality of the finished dish, you should pierce it with a knife or a wooden stick and smell it.

Subject to all the above installation and storage rules, the cold-smoked smokehouse, the photo of which you could see in the article, will last a long time and reliably and will allow its owners to regularly enjoy real culinary masterpieces.

Cold smoking is a rather lengthy process ( from 2 to 7 days) exposure of products to smoke having a low temperature in 18-25 degrees.

During smoking, excess moisture evaporates, the product becomes more resistant to mold and decay, extends its shelf life.

Smoked food has a delicious aroma and excellent taste.

What is cold cooked

As a rule, cold smoking is prepared:

• large fish;
• salo;
• meat;
• sausages;
• cheeses;
• plums;
• cherries;
• some varieties of apples.

Turns out, you can cook delicacies at home. To do this, it is enough to purchase a smokehouse or make it yourself.

The design of a cold smoked smokehouse for a country house

The process of cold smoking is quite laborious, since it requires preparatory processing of blanks and takes several days or even weeks.

It is not difficult to make a smoking machine yourself. The principle of operation of the smoking system is that the smoke, moving towards the products, is cooled. To organize this process some distance is left between the firebox and the compartment with provisions. It is desirable that the smoke flow evenly and continuously throughout the smoking period.

The main components of a cold smoked smokehouse:

1. Firebox. It looks like a deep square pit, usually laid out of red brick.
2. Chimney. It is a wide pipe connecting the firebox with the food chamber. Laid in the ground.
3. Smoking chamber. A place where products prepared for smoking are placed. May be metal or wood. Inside, stainless steel lattice shelves or hooks are placed on which workpieces are placed.
4. Filter made of a metal lattice with a small diameter of the cells. It is located at the place where smoke enters the food compartment. Prevents the settling of soot on smoked meats.

The whole structure will turn out to be about 5 meters.

How to make a device with your own hands

First, we choose a place on the site for the placement of the unit - perfect sloping area.

Construction scheme:

• At the very bottom is a firebox in which sawdust will smolder.
• From firebox to smoking chamber at an inclination of 20-40 degrees, the chimney goes up. Smoking chamber- the highest point of the structure, includes gratings or hooks and a pallet.

The cost depends on the scale of construction and the materials used. Regardless of the materials chosen, all cold smoked smokehouses have the same components.

Firebox

Digging a hole at the site of the future firebox 50 cm deep and dimensions 75 by 75 cm. We lay it out with refractory bricks. At the bottom, you can put a sheet of iron or concrete. Be sure to install the door and make a reliable overlap.

Chimney

It is laid from the firebox to the very room where delicacies will be prepared. It should enter the firebox under the very base. For this purpose, a metal or asbestos pipe is suitable. diameter 25 cm. If no pipe is available, you can get by with a budget option. To do this, they dig a trench from the firebox up to 30 cm deep, and on top they cover with a sheet of iron and sprinkle well with earth. The chimney can be made of brick. Its length is usually 2.5-3 m.

Camera and filter

Second edge of the chimney should be included in the smoking part of the building. It is made from various materials. It all depends on imagination and financial capabilities. It can be made of wood, often a metal barrel is used. You can find a camera made from an old refrigerator.

It is important to use non-toxic material. At the entrance to the pipe, it is imperative to make a so-called filter. It will prevent soot from getting on the food.

For this purpose, use a metal plate with many small holes or burlap.

In the smokehouse itself, you will need removable grates and hooks for laying out and hanging products.

It is necessary to provide the presence of a pallet, which is easy to pull out and wash, as brine, juice and fat from smoked products will drip into it. The chamber must be securely fastened and have a door, as well as an opening for smoke to escape.

For construction budget option cold smoked smokehouses will require the following tools:

• shovel;
• construction trowel;
• metal scissors;
• container for dilution of clay solution.

For the fastest and most economical construction you will need:

• Metal sheet;
• metal barrel for 200 l;
• iron bars or fittings;
• pieces of slate.

Dig a hole in the bottom of the plot depth 50-60 cm for the hearth and cover the bottom with a metal sheet. The hearth is covered with a damper. From the pit, sloping upwards, they dig a ditch deep on the bayonet of a shovel and at least 2 meters long. The moat will serve as a chimney. It must be covered with slate sheets and covered with earth well from above so that smoke does not seep through.

A metal barrel is installed at the end of the moat, in which the cover is cut off and there is a hole for connection to the chimney. In this place, a filter is made from fruit twigs, which prevents soot from entering. The junction of the barrel with the chimney must be airtight. The top of the barrel is covered with a wooden lid or burlap soaked in water.

You will also be interested in:

Pallet

It is made from a metal sheet or from a cut off part of a barrel. Pallet diameter should be slightly smaller than the diameter of the barrel.

It is placed on iron bars at the bottom of the barrel or on special legs. It should be easy to get and install.

Lattice

Suitable as a grate for a smokehouse iron bars or fittings. You can use ready-made gratings by placing them at a distance from each other at least 15 cm. Metal hooks can be used instead of a grate.

Well, that's all - the unit is ready.

How is the process of home smoking?

The wood chips smoldering in the furnace contribute to the increased formation of smoke, which, moving along a long pipe, cool down to the right temperature, and all the harmful components contained in it precipitate during this time. It enters the chamber with blanks already cleaned. Affects products and exits through a special hole. Often this hole is covered with damp burlap, which helps to trap smoke.

How to get smoke?

For this purpose, dry chips are taken:

• aspens;
• maple;
• alder;
• oak;
• any fruit trees.

Attention! It is impossible to use coniferous chips, since the soot formed during its smoldering spoil the taste of smoked meats.

Sawdust is poured into the bottom of the firebox and set on fire.

Difficulties and problems

So that smoked meats do not acquire a sour or bitter taste due to exposure to smoke, you need to use only alder chips or sawdust of fruit trees.

Photo 1. Packaging of alder chips for smoking meat, fish, cheeses. It is best to buy ready-made wood chips in stores.

The taste of smoked meats may deteriorate in case of poor care of the smoking chamber - a tray in it after each smoking must be cleaned of accumulated fat and washed.

When smoking, you need constantly make sure that the sawdust smolders, and does not catch fire. The smoldering process should not suffocate due to lack of air flow.

Features of the cold smoking method

Ready-made cold-cooked meats:

• long-term storage up to 6 months;
• have a unique taste and aroma;
• save everything beneficial features and vitamins.

The resulting delicacies cannot be immediately eaten - they should lie down for a few days in a well ventilated area.

Device operating conditions

Cold smoked smokehouse is stationary- she is assigned a special place on the site. She needs constant supervision: it is important to moisten the burlap in time, preventing smoke from seeping through, and constantly maintain the process of smoldering wood. Depending on weather conditions or due to the accumulation of condensate, the ground under the smokehouse may become limp, and then during smoking, the products will have an unpleasant taste. Therefore, between bookmarks, be sure ventilate the building and let it dry out.

Smoked fish or meat are foods loved by many. Of course, this food is considered a gastronomic time bomb, as it is harmful in almost every sense. But from time to time to treat yourself to a smoked delicacy is not a sin.

Smoked beef, lard, and any kind of fish go well. To diversify your diet at a picnic, you can buy a ready-made dish at your own peril and risk, or you can cook this delicious treat yourself if you build a high-quality cold-smoked smokehouse with your own hands in your country house or backyard.

Types of smoking

What is smoking? This is a slow cooking process by exposing the raw product to the smoke that comes from smoldering wood. Thus, meat or fish does not overheat and is not exposed to open fire, and indeed high temperatures. Many cooks believe that right choice smoldering wood species is extremely important for giving the dish a particular flavor.

In total, there are three options for cooking dishes in a smokehouse:

• Hot is the fastest way to cook a product. Meat or fish without excess fat is hung over a source of open fire, exposed to smoke heated to 80-140 degrees. The temperature depends on the type of product being cooked.
• Semi-hot. In this variant, the smoke is cooled with a short pipe. In this case, the temperature of the smoke drops to 50-60 degrees. Cooking in this case takes about a day.
• Cold is a variation of dried meat or fish. The raw product is cooked in smoke, which cools down to 15-40 degrees. In order to cool the stream of combustion waste to such a temperature, a special structure is constructed: a small trench is dug between the hung products and smoldering wood or a long pipe is laid. This method takes more time - at least several days, but the shelf life of the finished product increases significantly.

The smokehouse is designed not only for cooking meat or fish products, but also dairy products, as well as vegetables and fruits, which at the same time acquire new flavor notes. There are many ways to carry out the cooking process in a smokehouse.

The design of a typical smokehouse

Thus, the device of the smoking unit will also depend on the chosen method of preparing smoked meat or fish. If you want to do it, you can’t expect any difficulties - it’s quite possible to construct a decent smokehouse from any metal object at hand, even from an old rusty bucket. In the same case, if it is decided to cook the dish using the cold smoking method, building a smokehouse with your own hands will be somewhat more difficult. You will have to spend a little more time disassembling the device, planning and building the smokehouse itself. But this task is not impossible either.

Like any cooking appliance, cold type smokehouse can be made in two versions:

• Stationary, in which it is imperative to build an efficient chimney of sufficient length, which will cool the smoke to the desired temperature. But it is not enough to move the cooked product away from the flame - you need to properly direct the smoke coming from the firewood, which will require good traction. Accordingly, the chimney must have sufficient height. The type of chimney can be anything: it can be built of brick, galvanized or stainless steel pipes - it all depends for the most part on aesthetic preferences. Do not use only asbestos and polymer chimneys, as they can impregnate food with toxic emissions.
• Mobile option smoking unit does not require the construction of a chimney. In this case, a dug ditch of sufficient depth, width and slope will be involved in transporting the smoke.

Read also: Smoker thermometer

Instead of a full-fledged heat source in the smokehouse, a simple smoke generator can be used, the use of which greatly simplifies the assembly of the smokehouse. You can fill this device with small wood fuel - chips or sawdust.

The simplest smoke generator is constructed from any steel container in the form of a cylinder - for example, a large thermos, from which the flask is removed and used as a simple oven.

To begin with, consider general principles do-it-yourself smokehouse construction, after which - the design features of a wooden smoking chamber.

Technology for designing a fixed smokehouse

In order to get a high-quality and durable cold-smoked smokehouse, which will stand motionless in the summer cottage, You will need very few materials: several sheets of slate, a durable brick, a chamber for the cooked dish (bucket, barrel or cistern, depending on the planned cooking volumes - the smokehouse can have a steel or wood container), as well as a metal grate.

The process of building a smokehouse with your own hands takes place in several stages:

Read also: Varieties and choice of smokehouse

If the place chosen for the construction of the smokehouse has damp or loose soil, a foundation should be made under the chamber. To do this, you need to dig a rectangular pit that matches the size of the structure. The depth of the pit should be at least 30 cm.

The structure of the foundation should be like this:

• the bottom of the pit is covered with large gravel;
• walls are formed from foam concrete blocks or monolithic concrete, for which formwork needs to be built;
• blocks are reinforced with a metal reinforcing mesh with large cells;
• the rest of the volume is filled with cement-sand mortar, prepared with a ratio of cement to sand of 1:3.

If the soil is sufficiently reliable, and its erosion by groundwater or other waters is unlikely, you can not build a full-fledged foundation and get by with only a brick pedestal.

Designing a mobile smokehouse

To build a camping version of a smokehouse, you will need a sufficient amount of dense polyethylene film, as well as a lot of any available material at hand: fresh tree branches, good boards, twigs. Of course, a mobile smokehouse can only be built with your own hands.

The design of the smokehouse takes place in four simple steps:

1. A suitable site is selected at the halt site: a gentle slope or shore of a reservoir. The side to which the surface of the earth is facing must be windward so that the smoke does not fly away where it should not. As in the stationary version, a straight ditch of the same size is dug - 3 m long, 50 cm deep, the width does not matter. The ditch may slope to the horizon, but the angle should not exceed 60 degrees.
2. The ditch is covered with found branches and boards and sprinkled with earth and turf. A fire is made at the lower end of the ditch, and a smoking chamber is set up at the upper end.
3. In this case, the assembly of a solid container for cold smoking is not required; an ordinary frame made of boards is suitable, which should be covered with polyethylene. An exhaust slot is cut from above.
4. In the resulting improvised chamber, cooked meat and fish are hung. In order for the cooking process to start, the fire must be burned out, only heated embers should remain. After all the flames have disappeared, the pit is covered with a dense cloth, leaving a gap to provide traction. The width of this gap is selected so that the coals smolder well, but do not flare up.

Assembling a smoking chamber made of wood

So, a cold smoked smokehouse consists of three main elements: a heat source, a chimney and a smoking chamber. And if the first two elements in any unit are similar, then when building the third one, you can let your imagination run wild. A good option would be to construct a wooden camera with your own hands, as it is quite simple, environmentally friendly and aesthetically pleasing. With high-quality assembly and decent wood processing, such a smokehouse will last a very long time.

Smoked meat and fish are famous delicacies. A wide variety of types of smoked meats can be bought in stores, but can factory-made products from a store be compared with home-made products? Therefore, some summer residents and owners of private houses who breed poultry and animals or are fond of hunting and fishing are thinking about purchasing a smokehouse. Its high cost can be a serious obstacle to this, but almost anyone can make a smokehouse on their own. To do this, you only need a properly selected drawing, suitable materials and a little time.

Features and Benefits

Making a smokehouse is a much less complicated and time-consuming process than it might seem at first glance. Of course, it all depends on the type that the owner decides to install on his site, but some options can be made on your own in just a few minutes. A homemade smokehouse in most cases will cost much less than a purchased one. It can be made from improvised materials, from old things that are no longer used on the farm, but have retained their properties.

A good and convenient smokehouse, corresponding to the size and volume of the wishes of the summer resident, can be quickly made with your own hands right at their summer cottage.

Properly selected wood for smoking and temperature conditions allow you to create delicacies that are completely unique in taste and aroma on your site, which are very difficult to find on store shelves.

Types and purpose

There are two main types of smokehouses, one of which is suitable for hot smoking and the other for cold smoking. They differ from each other mainly in the manufacturing technology of the smokehouses themselves and the temperature maintained in the smoking chambers. Products depending on the method of smoking will also have a slightly different taste. With equal success, these smokehouses can be used for smoking meat, game, fish, lard, sausages.

First of all, it is worth considering cold smoked smokehouses. Their main feature is a long elongated chimney, which allows for complete combustion of flue gases.

Such smokehouses, in addition to the chimney, have two main blocks: a firebox and a smoking chamber. All harmful substances settle on the walls of the chimney, and the meat acquires a barely noticeable fragrant smoke. To manufacture a product in this way, it will take from three days to a week, and the shelf life of products produced using such smokehouses can average from three to twelve weeks.

In smokehouses designed for hot smoking, products are cooked much faster: the whole process takes from a quarter of an hour to several hours, it all depends on the size of the original product. In smokehouses of this type, it is customary to use not firewood, but special wood chips, which causes some structural features. So, the firebox in these smokehouses is located directly under the most hermetic chamber intended for smoking. The tightness of this chamber ensures uniform heating of the entire mass of the product.

In addition, there are universal smokehouses, which are a cross between cold and hot smokehouses.

In addition to a stationary smokehouse, there are also camping or portable mini-smokers: they look like a box with a lid. Such a simple design is very convenient: you can take it with you, for example, on a fishing trip or on a picnic.

What can be built from?

To make a smokehouse with your own hands, you can use a lot of improvised means - household items that have served their purpose are suitable, which are brought to the country in large quantities in the hope that someday they will find a use.

A wooden barrel is suitable for the smokehouse chamber, and the larger it is, the better, but for a small home production, a capacity of 50-100 liters is enough. However, it is important to remember that in no case should you choose resinous and tar-producing tree species. Spruce, pine, maple and birch are definitely not suitable. The best options would be trees such as cherry and apple, oak or alder.

In addition to the barrel, you can use any large metal box: an old refrigerator will do (this will completely allow you to combine a smoke generator and a dryer in one block). It will turn out to make a camera, for example, from a gas stove. In the end, an ordinary metal bucket, an old pan, flasks, a medical bix or even an old fire extinguisher can serve as a container for a portable smokehouse: two grates are inserted inside, between which there will be meat or fish, and the bottom is covered with a thin layer of sawdust.

However, using metal elements in the manufacture of smokehouses, it is worth giving preference to items made of "stainless steel". Of course, this is a rather fragile and more brittle material that is more difficult to process, but it has a number of undoubted advantages: firstly, it is resistant to chemical components that smoke carries, and secondly, it does not oxidize at high temperatures and does not rusts, thirdly, it is easy to clean it from soot, soot and traces of fat.

If a smokehouse for the owner is a necessary attribute of a suburban area, then you can build a solid brick smokehouse. Its dimensions will correspond to the wishes of the owner, the main thing will be to ensure the correct flow of smoke into the smoking chamber. For the source of heating in such smokehouses, potbelly stoves connected to the chamber by a pipe are usually used.

How to prepare drawings?

If the smokehouse should become a functional element of the decor of a suburban area, then, of course, the drawings should be done by yourself. However, if there is no need for this, then it is better to use ready-made drawings. This is especially true for non-professionals, as this will help to avoid errors and inaccuracies. But even in this case, one should take into account the dimensions of the container, which it was decided to use for the main camera. Most likely, the scheme will still have to be slightly changed.

It is worth remembering that hot smoked smokehouses are convenient due to their small size, and cold smoked ones are rather bulky, but they allow you to produce products with a richer taste and longer shelf life. Mini-smoking sheds are distinguished by their simplicity of design.

Accessories

Despite the variety of items from which a smokehouse can be made, each design must have several indispensable components in order to make the smoking process convenient and technologically correct. In addition, during work, you should have some tools at hand - at least a welding machine and a grinder.

There must be at least one grate in the main chamber of the smokehouse. Products for smoking will be laid out on it. Such a lattice can be made from thin reinforcement.

The smoking chamber itself must be airtight. This will ensure that the products are evenly heated, and will also prevent the smoke from escaping ahead of time. In addition, if the dimensions of the smokehouse allow, the chamber should be provided with several smoking hooks.

Under the grate there should be a tray for smoldering chips and sawdust, and even lower - a box for ash. There may also be a heat source that provides smoldering sawdust. The third important element is the pallet, on which fats and juices will drain; it must be cleaned after each smoking session.

You can install a smokehouse on a fire, on gas, and even, if dimensions allow, on an electric stove.

An important design detail is the smoke generator. Of course, small smokehouses that work on the principle of hot smoking have it directly in the smoking chamber: the production of smoke is provided by sawdust, which is lined with the bottom of the chamber. For cold smoked smokehouses, artificial conditions for the formation of smoke will have to be created, because its total temperature should not exceed 35 degrees Celsius. Therefore, often for such smoke generators an electric heating element with a built-in thermostat and temperature sensors is used.

To improve the quality of smoking (in the case of a hot-type smokehouse), it is possible to install an additional fan or compressor in the design. They will provide additional more powerful pumping of smoke, so that smoked products will warm up and cook faster.

Sometimes a lid with a water seal is added to smokehouses: it is a small recess located along the perimeter of the smoking chamber, into which water is poured. This device creates a barrier that prevents air from entering the chamber and does not release smoke from the chamber.

Assembly Instructions

The variety of items from which it is possible to make a smokehouse raises legitimate questions about how to properly make a smokehouse at home. In fact, knowing the general technology and processes that products undergo during the smoking process, you can independently develop not only a scheme, but also step by step instructions assemblies. However, for example, it is worth considering some of the most common and convenient options for making smokehouses.

The simplest design of polyethylene film

To make such a cold smoked smokehouse, you will need two meters of a very dense film, which is sewn together in the form of a bag. The dense film used by summer residents for greenhouses and greenhouses is best suited.

Next, you need to find a flat area on the site about one square meter in size. The site is upholstered with high wooden stakes to fit the film about two meters in height, and the stakes themselves are interconnected by thin transverse beams to give stability to the structure. Then the opposite stakes will need to be connected with diagonal bulkheads in approximately 2-3 rows. After that, the products prepared for smoking are hung on the rods so that they do not touch each other, and a prepared plastic bag is pulled over the structure - not to the very ground, a small space is left.

Burning coals are poured under the structure and covered with grass, after which the film is stretched to the ground and carefully clamped from all sides to make the entire structure airtight.

Products for cooking in such a smokehouse will take approximately three hours, after which the bag is removed and the products are aired. Particularly large pieces may need to be smoked again.

From a bucket

To make a similar smokehouse model, you will need an old bucket. One or two "stainless steel" gratings are placed inside it. If there are two grates, then the first, smaller one, is set about 10 cm from the bottom of the bucket, and the second is slightly higher. Then the bottom of the bucket is abundantly sprinkled with wood shavings or sawdust.

The smokehouse from the bucket is ready, it remains only to put the products for smoking on the nets, put the structure on the fire and cover with a lid.

From the barrel

The most traditional and simple option is to make a homemade smokehouse from a wooden or metal barrel. The principle of its manufacture is the same as in the case of a smokehouse from a bucket; the main difference lies in its much larger size, which allows you to equip the barrel not only with grates, but also with hooks for smoking.

A barrel can make a smokehouse for both types of smoking which can be very handy. In the first case, the heat source - the hearth, should be located directly under the barrel. For cold smoking, the barrel is installed in a pit, to which a chimney is drawn (approximately two meters long) from the hearth.

You can make a more complex version of the smokehouse, for which you will need not one, but two barrels.

The most convenient option would be to use two identical barrels with a volume of approximately 200 liters. They need to be welded together in the shape of the letter "T". The lower barrel will serve as a container for the future firebox, an opening is cut out on the side and a door is installed. The valve at the bottom of the furnace will allow you to adjust the intensity of combustion. The upper barrel will serve as a future smoking chamber: it is necessary to firmly and firmly fix a strong grate in it, on which smoked products will subsequently be laid out, and besides, it will be possible to barbecue on it. Plus, it can be used as an oven, placing baking dishes or simply foil-wrapped products on the grate.

For smoking, it will be necessary to arrange a brazier for sawdust in the lower firebox, while an open fire is bred under it. Sometimes sawdust is poured directly into the wood coals, but this is a more laborious method that requires constant control and attention. Otherwise, the products may burn and lose the necessary taste.

Then it remains only to hang the products over the grate, and put a tray on it, in which the flowing fat and juices will be collected. By the same principle, smokehouses are made from an old gas cylinder.

From an old refrigerator

Many summer residents prefer not to get rid of old non-working equipment, but to take it to the country. If you save a non-working refrigerator from the electric stuffing and other “insides”, then the remaining box can be turned into a convenient and roomy smokehouse.

A small hole must be made in the roof for the future chimney. Inside the box, at different levels, six corners should be installed in pairs, on which grills for the tray and products and hooks for smoking, as well as a tray for fat flowing from the products, will subsequently be located. In addition to the fat pan, you will also need a sawdust or shavings pan; it is installed at the very bottom of the structure.

It is also important to ensure that the refrigerator door closes as tightly as possible and does not allow excess air to enter the chamber.

metal

This product already requires a more serious approach, but it is easy to weld it yourself. The simplest and most convenient shape for the master is a rectangle, while stainless steel is most often preferred as a material: it is easy to clean, withstands high temperatures well and has a long service life. But at the same time, "stainless steel" is quite difficult to process. Another material to look at is cold rolled steel: it is quite ductile, can withstand temperatures up to 650 degrees Celsius, but is prone to oxidation and rust.

By itself, this design resembles a box, to the walls of which corners are welded with gratings installed on them.

First you need two sheets of metal, one of which is divided into four parts, which will be the same if you plan to make a square smokehouse. You can divide the sheet with the help of a grinder. Then, at an angle of 90 degrees (a carpenter's angle is used for this), the sheets are welded to each other, forming a box. To ensure tightness of the future smokehouse, it will also be necessary to boil the internal seams of the chamber. The bottom of the oil lamp is cut out of another metal sheet and welded to the box in the same way.

Finally, you can start making the camera cover. To do this, the grinder cuts four identical strips of a sheet of metal (preferably stainless steel) a little larger than the characteristics of the outer part of the box. Then the resulting cover is welded.

The last details will be the lower mounts for installing a tray in which fats and juices will be collected, and the upper mounts for placing hooks on which bacon, meat, fish or sausages are hung. It is also worth attaching a pair of handles around the edges of the smokehouse to make it easier to carry.

An ordinary electric stove can be used as a heat source for such a smokehouse. If you need to get higher temperatures, you can just as well place a smoker over a fire.

From a gas bottle or fire extinguisher

The process of making a smokehouse from a gas cylinder is somewhat complicated, but it is quite suitable for those who have this completely unnecessary thing on the farm and want to find at least some use for it.

To begin with, it is necessary, observing safety precautions, to release the remaining gas from the cylinder, and then carefully saw off the trigger valve. The remaining gasoline is also drained from the cylinder into any metal container and burned. Then the cylinder is well washed, a door is cut out in its wall through which products will be placed inside. Hinges are welded to the cutout site, on which the door will be held. Metal strips are cut from the bottom of the cylinder and half of the bottom is sawn off to provide the future smokehouse with a firebox. Finally, the firebox itself is made of metal sheets and welded to the cylinder, after which the entire structure must be calcined on fire.

Of brick and stone

Such a smokehouse is easy to manufacture, but rather complex in its design. During construction, you will not need to use a grinder and a welding machine, however, the slightest mistake in the location of the chimney can render the finished smokehouse unusable. The advantage of this smokehouse is that it can be adapted for both cold and hot smoking methods: such a two-mode design turns out to be very convenient and multifunctional.

First you need to prepare the foundation for the future smokehouse. Due to the fact that brick and stone are heavy, it is impossible to mount such a structure directly on the ground: the earth may settle and the structure will be destroyed. It will not be superfluous to strengthen the foundation with the help of a lattice of reinforcement.

Then, when the foundation is ready, you can start laying the lower belt of the walls, and after that, laying the tunnel chimney. Its length is approximately two meters, and the pipe itself is well insulated to allow both cold and hot smoking. The insulating material can be any mineral insulation that can withstand high temperatures. Suitable, for example, glass wool.

By itself, the design of the future smokehouse should remain hollow. This can be taken into account and in the future, empty niches can be used to store stocks of sawdust, firewood, etc. The highest temperatures will be observed directly in the firebox and in the furnace, so they will need to be made of refractory bricks. The remaining parts of the smokehouse can be laid out with any other types of bricks, even decorative ones.

Finally, you can start building the second brick belt. It will need to be separated from the first one with an even concrete screed or a concrete slab. Just as in the case of the foundation, it would be better to strengthen the layer with a steel reinforcement grid. Two chambers stand out, one of which will serve as a smoking chamber, and the second will become the basis for the Russian stove.

After that, the oven itself is built on. Since there will always be high temperatures here, as mentioned above, it must be built from refractory bricks. The advantage of this design is its versatility: it will serve not only as a source of heat for the smokehouse, but will allow you to bake food and even barbecue.

After the construction of the furnace, a smoking chamber is built next to the chimney: it can do without any additional finishing. The only thing is that it will be necessary to provide it with a tight hermetic door, preferably wooden, made of hardwood; cherry or apple trees are ideal.

Then, when the smoking chamber is built on, a pipe is attached to it at the top, providing smoke removal. Adjusting the draft in the pipe will allow the owner to produce both cold and hot smoking in one smokehouse - everything will depend on the intensity of sawdust burning in the furnace. With a low fire and a wide pipe diameter, the smoke will have time to cool enough to ensure cold smoking; if you limit the draft in the pipe and increase the intensity of combustion, then hot smoking will be carried out.

Chimney

The construction of a chimney for a stationary smokehouse is an important step that should be considered separately. You should not make it from brick and other porous materials, as the brick will actively absorb harmful substances from the smoke and moisture that comes through it. Accumulating these substances, over time, it will acquire an unpleasant odor, which will adversely affect the quality of the products prepared in the smokehouse.

Metal is best suited for the chimney, but even in this case, it will need to be cleaned regularly and the soot accumulated on the walls removed.

Many owners of home smokehouses prefer a chimney that is dug into the ground: thus, the soil qualitatively cools the smoke (which is especially preferable for cold smoking), and also absorbs the condensate that forms on the walls. Bacteria and microorganisms living in the soil process dangerous carcinogens contained in this condensate.

To make a smokehouse with such a chimney, a site with a small slope is located or artificially poured in the summer cottage, which will subsequently provide natural draft to the smoke. The smokehouse firebox is located under the slope, and a small groove is dug on the slope itself - the future chimney. It is covered with iron sheets, on top of which a layer of soil is poured, designed to create improved thermal insulation. Such a chimney is brought up to the smoking chamber.

In the next video you will see how to make a smokehouse from a barrel with your own hands.

Where is the best place to place?

It is very important to find the right place for a stationary smoker: this is not a small portable structure that can be stored at home or in the garage and taken out when needed.

When choosing a place, it is worth remembering that a large amount of smoke will come from the smokehouse, which should not enter the living quarters in the country. In addition, harmful substances can harm trees and other green spaces. Therefore, it will be quite difficult to choose the ideal place on the leeward side, moreover, it is purely individual for each house. The resulting products can be stored in the cellar, as long as the room is dry and cool.

The right smokehouse should take into account three main points, and the summer resident, engaged in the construction of such a structure, must also remember them. Firstly, uniform heating and fumigation should be carried out in the smoking chamber. Secondly, the smoking smoke itself should be very light, not carrying harmful substances and heavy decomposition products that can give the meat an unpleasant taste. Thirdly, the design must be airtight to ensure uniform penetration of smoke into all layers of meat; additional smoke generators can serve the same purpose.

By the way, the smoke generator can be assembled on your own. A body is made of a metal can, a hole is drilled from the bottom to ignite the wood chips, and the upper part is tightly closed with a lid. A cooler from a computer can become a compressor. The whole structure is assembled with the help of welding air, and then it remains only to kindle sawdust or wood chips and turn on the cooler. The peculiarity of the smoke generator is that the built-in cooler does not push out the smoke, but draws it. Therefore, it must be connected directly to the smokehouse.

Traction is a prerequisite for smoking. It is not enough just to put the product in a chamber filled with smoke. Otherwise, meat / fish will simply evaporate, as a result of which it will acquire an unpleasant aftertaste. This is critical for cold smoking, in the case of hot smoking, everything is a little different, but it’s still worth following this rule.

To give the meat a rich taste, you should especially attend to the selection of the right tree species, the logs of which will be most fragrant when burned.

You should not, for example, use only birch logs in the smokehouse, as the meat can get an undesirable bitter aftertaste. Yes, and birch logs will first have to be cleaned of bark. It is also strictly forbidden to use coniferous trees for smoking. The reason for this is the abundant content of resins. It is best to add sprigs of juniper and cherry leaves to the logs: they will add pleasant notes to the aroma of meat. If there is a need to give the meat a certain color, then certain types of trees can also be used. Mahogany will give the meat a golden hue, alder and oak will give a deep yellow color, and hardwoods will give golden yellow tones.

In general, the most pleasant aroma is possessed by fruit trees like apple trees and pears and cherries. This is especially convenient for summer gardeners, who can use old tree branches for a smokehouse directly from their site.

Also, different tree species are used for different types of smoked meats: even if these types of trees do not grow in your summer cottage, it will not be difficult to purchase the appropriate wood chips in the store. So, alder chips remain the most versatile, on which almost any meat, lard, fish and even vegetables are smoked. Oak sawdust is used primarily for red meat and game. Willow and birch, which have a specific bitter taste, are used when smoking large game like elk or bear. And cheeses, nuts, vegetables and fruits are smoked on the softest cherries and apples.

Firewood and pieces of wood added to the hearth for aroma should not be larger than 5-10 cm in size. Larger pieces are more difficult to heat to the extent that they begin to char.

Before you put the log on the fire, it will not be superfluous to slightly moisten it: damp wood gives off abundant smoke, which is very important for smokehouses. However, do not overdo it with moisture: if too much steam is generated, the products will get soaked, which will significantly reduce their shelf life. In addition, to get a good plentiful smoke, after the formation of coals in the furnace, it is worth closing the pipe valve. At this point, active combustion stops, but sawdust that forms smoke begins to smolder.

To improve the quality of products, it is best to provide the fire with an active supply of oxygen. At the same time, it is impossible to fan the flame in the smokehouse: it is important that the firewood smolders, but does not burn.

It is very important to provide smoked products with a continuous supply of smoke from the beginning of cooking until its completion. This should be taken into account when placing pieces of meat or fish in the smokehouse. different sizes: small ones will be ready much earlier than large ones. For the latter, you will have to additionally pour sawdust and shavings into the pan, thus maintaining a constant temperature. However, do not forget about the danger of over-smoking products: the process must be carefully controlled and periodically check products for readiness.

Another method that significantly speeds up the smoking process is the preliminary boiling of meat or lard in water with salt and spices.

The optimum temperature inside the smoking chamber should range from 60-90 degrees Celsius. Even without temperature sensors, adjusting the temperature is quite simple: water in a small container, placed on the lid of the smoking chamber, should not boil. For cold smoking, slightly lower temperatures are chosen, for hot smoking, higher temperatures, sometimes reaching 120 degrees Celsius.

By the way, you can smoke not only meat, fish, lard or sausages. Smoked nuts, vegetables and fruits have interesting tastes. Special mention should be made of smoked cheeses. It all depends on the temperature inside the smokehouse and the sawdust and wood chips used inside.

Before the smoking procedure, it is better to place the products for some time in a separate drying cabinet, which allows you to get rid of excess moisture and thereby increase the shelf life of the product. It is easy to make it yourself: just take a bulky box with a tight sealed lid, into the side of which a fan is inserted. Before placing the product in the cabinet, it is better to pre-salt. In the closet, he will have to spend from one to three days until completely dry.

Large stationary smokehouses can only be installed in the country or, in the case of living in the private sector, on the territory of your own home. Such structures require a lot of free space, in addition, they produce a lot of smoke, which can harm plants, enter the house and disturb neighbors.

If you sometimes like to taste smoked meats, you can visit the store in order to purchase such dishes there. However, you can cook them yourself, with the help of a smokehouse. Before you start building this structure, you need to understand the types of smoking, which can be two, namely hot and cold.

The first variety is a fairly quick method, which is most often used at home. The smoking period can last from 12 to 48 hours, while the temperature of the smoke is in the range from 35 to 50 degrees. In this case, the products do not lose moisture and are well saturated with fat. You can store such products for a short time. The dimensions of the smokehouse sometimes do not have to be chosen, since these designs, as a rule, are based on cylinders or refrigerators that are out of order. However, if you want to make such equipment for commercial purposes, then you can use metal sheets or a barrel, the volume of which can be quite impressive.

Represents a longer processing time. At the same time, the products do not heat up much, since the smoke has a temperature of 18 to 25 degrees. The smoking period can last from 2 to 3 days. This type of processing involves the removal of moisture from products whose surface dries. You can store such products for a long time, especially when compared with hot smoking. In support of the above, it can be argued that the cold process is more laborious and time consuming compared to hot smoking. Let's get to know him in more detail.

What is a cold working smokehouse?

In the process of making a cold smoked oil lamp, you will need to make a device in which cold smoke will be directed from the product to the side. The smoke must be continuous and even throughout the treatment period. Its temperature is not more than 25 degrees. In order to provide such conditions, the smokehouse must be divided into two separate parts. One of them will be a firebox, while the other will be a container. The first part should be 2 meters away from the other, and a chimney should be located between them.

The principle of operation and the device of a smokehouse for cold processing

If you are interested in the device of a cold smoked oil lamp, you should know that it consists of several elements, among them there is a chimney, a smoke generator and a smoking chamber. The design works according to the following principle. The chips are placed in the smoke generator, the fuel begins to smolder, and forms smoke. In the process, a draft arises, due to which it enters the chimney, cools in it, penetrating into the smoking chamber, where the products that are intended for processing are located. The main function in this type of processing is performed by a smoke generator, which provides a continuous flow of smoke inside. This element is automated, the owner will only need to observe the volume of sawdust.

Fuel preparation

Cold smoked oil lamps must work on a certain type of sawdust. In no case should you use shavings of coniferous wood, namely pine, spruce, etc. This rule is due to the fact that this fuel contains resin. Fruit tree sawdust is the best solution for smoking. The best option there will be a cherry, an apple tree and a pear. In the absence of sawdust of this breed, you can replace them with shavings of alder, willow or oak. In order for the smoked meats to look very attractive after the completion of the process, on last step processing, you need to put a juniper branch in the smokehouse. For processing products by cold smoking, you can use cassettes and briquettes, which are sold in stores.

Do-it-yourself smokehouse manufacturing technology

If you decide to start making cold smoked oil lamps, then you do not need to have certain skills and abilities. Before starting work, you should prepare a certain set of tools and some materials. Sheets of iron should be laid at the bottom of the firebox, thanks to which the coals will smolder evenly. Now the master digs a chimney, the depth of which should be equal to the spade bayonet, while the width is equivalent to the width of the spade. After that, you need to use slate or a sheet of iron in order to close the chimney, filling it with earth. This is done to prevent smoke from escaping.

Before starting work, you need to familiarize yourself with what smokehouse designs are. This knowledge can help you in the process of manipulation. Next, you need to prepare an ordinary barrel, in the lower part of which a grate is strengthened. This is necessary for laying the filter, which will protect products from soot and resin. Burlap can act as a filter. A steel pipe is fixed in the upper part, products for smoking will be attached to it. Highly good material stainless steel will act for such a pipe. When choosing a hook, you need to be guided by dimensions that should not be less than 10 millimeters. From above, the smokehouse should be covered with a sheet of iron.

Making from a box

If you will be making a homemade cold smoked smokehouse, then you can use a barrel or a box. After this element can be found, a smoke generator should be fixed to it. At this point, we can assume that the product is ready, it will be quite convenient to use it, and if necessary, it can be moved to another place. When using a smokehouse, the smoke must flow evenly, so you need to take special care of the correct manufacture of the chimney.

Work methodology

Be sure to choose the most suitable place for the smokehouse, there should not be flammable objects nearby. The master should take into account the distance from neighbors who may not like the smoke. In the process of arranging the chimney, you need to use cords and pegs. Initially, it will be necessary to carry out the markings along which the trench is dug. On the walls of the latter, you need to install bricks, putting them on the edge. In the process of work, a solution should be used, which is prepared from sand and clay.

When a cold-smoked home smoker is being run, it may be necessary to cool the smoke. This issue can be resolved in one of several ways, one of them is the extension of the hose through which smoke is supplied to the structure. The length of this element should be such that the smoke gradually cools as it passes through it. Some experts advise using running water. To do this, you will need to assemble the simplest water-based cooler, which is made of copper and brass tubes. If wood is used in the smoking process, then a pipe bend can be used to cool the smoke.

If you purchased an industrial smokehouse or made the design yourself, you should always make sure that the temperature inside is within the acceptable range. It is best to start this process in the morning. In bad weather, smoking should be avoided. You should not often look into the camera, and inside the device it is necessary to install a tray in which fat will be collected.

Making a smokehouse from a gas cylinder

A smokehouse at home can be made using a gas cylinder. To carry out the work, you will need a grinder, drills, a welding machine, two canopies for doors, a metal rod with a diameter of 10 millimeters, as well as pipes that will form the basis of the legs. Among other things, prepare a metal corner, a forged handle in the amount of 1 piece, welding electrodes, open-end wrenches, an electric drill and, of course, an old gas cylinder. If you will be running a smokehouse from a gas cylinder, then it is important to think about whether the size of the future design is suitable. To carry out these works, you can prepare a product of the required dimensions, taking care of this in advance.

At the first stage, the master must inspect the cylinder from all sides, if it is rusted, then it will not be possible to use it for work. If there is some gas inside, this indicates that the product is in working condition and is suitable for making a smokehouse. A smokehouse at home from a gas cylinder can only be made after careful preparation of the product.

To do this, you need to get rid of the remaining gas by turning the product over and unscrewing the valve. This will prevent possible ignition of the gas. Even after such a procedure, propane residues will remain in the form of condensate. It is worth considering the moment that they are dangerous. It will be quite difficult to get rid of the oily liquid that has settled on the walls. For this, water is most often used.

After it is possible to get rid of the remaining gas, it will be necessary to draw a line on the body with chalk along which the cut will be made. The balloon must be divided into two parts, which are then connected by hinges. At the next stage, you will need to install the handles, weld the legs and install the grate inside. On this we can assume that the design is ready. According to this principle, a smokehouse can be assembled from a gas cylinder, which, if necessary, can be easily transferred from one place to another.

If you decide to make stationary equipment, then you need to start work with the fact that you must retreat a certain distance from the edge. After that, a line is drawn three centimeters below the weld. This will give you two circles. Straight lines should divide the balloon in the middle. After that, the container is filled with water, which does not need to be drained when making the first cut. The water that will flow out will be able to extinguish the sparks, preventing a fire from starting. After the holes have been made, it will be possible to drain the water by continuing to cut. After one semicircle has been obtained, such work can be done on the other side. The semicircles should connect with each other. This will ensure that the finished lid is closed, which will help provide cover for the flame from the wind.

Final works

If you will be cold smoking at home, then you can make a design for this using any of the technologies described above. After completing the above manipulations, you need to check the stability of the product. If it has long legs, then it will be quite difficult to achieve reliability. Therefore, you need to install additional corners, which will be located at the bottom of the legs. After completing the work on the manufacture of the legs, you can drill several holes in the wall. Coals will wake up through them, air will penetrate inside, which will contribute to better combustion. After you can complete the basic steps, you can start painting the structure. However, quite often home masters exclude this stage.

Features of making a smokehouse from an old refrigerator

At home, you can make a smokehouse from the refrigerator. To do this, you need to remove all the elements that are located inside the household appliance, leaving only a steel box with a door. After the inner chamber with thermal insulation has been removed, the old seams will need to be removed from the special sealant, which can take a lot of time. With back side where the heat exchanger is located, a sufficiently large hole will be formed. You can close it with a metal plate, which should be cut out of the previously removed parts. If you have a potbelly stove available, which, as a rule, is made from pieces of a water pipe, then it can be used by installing it inside. It is important to ensure the exit of the pipe, with which the master may have certain difficulties.

When a smokehouse is made from the refrigerator, it will be necessary to draw a circle with a compass, the diameter of which is somewhat smaller than the diameter of the pipe. After that, holes should be drilled around the perimeter of the circle using a five-bit drill. This element can be brought to the desired size with a semicircular file. Stepping back from the top of the box 20 centimeters, you should install two corners that will act as holders for the grid. On this shelf there will be products for smoking. Stepping back 10 centimeters below, you need to fix two more corners that are necessary to install the pallet. It will accumulate fat. The shelf can be used from the same refrigerator, and the pallet can be borrowed from the stove.

Supply of smokehouse with additional elements

If you purchase an industrial smokehouse, you will not have to worry about its design features, since this device already has everything. Whereas if you yourself decide to make such equipment, you can supply it with additional elements. One of them is a thermometer, which is provided in the form of a spiral. It must be removed from the same old stove. You can decide on your own where to install this thermometer, however, experts advise placing it in the immediate vicinity of the product that is supposed to be smoked. Such a smokehouse, reviews of which are often only positive, should have small holes on the side wall for attaching a thermometer. The indicator must be placed outside. After dismantling, only a handle and a label with the name will remain on the refrigerator door. You can save yourself from manipulating the fixing of the door, in the closed position it can remain thanks to an ordinary hook.

Such smokehouses for home smoking after completion of work must be tested, for this the chamber must be ignited to eliminate odors. The stove can be heated for several hours, from time to time throwing firewood. The door does not need to be closed completely. Appearance the refrigerator case after such use may be slightly changed: the paint will come off or turn yellow. If these metamorphoses do not scare you, then the smokehouse does not need to be decorated with anything.

Of course, the price of which is about 20,000 rubles, can be purchased in a specialized department. However, many home craftsmen prefer to make such designs on their own. During operation, you will get great pleasure from using the product, and the minimum amount of money will be spent on manufacturing. Some experts do without visiting the store at all.

Conclusion

The smokehouse, admittedly, is a fairly simple design. Even an inexperienced craftsman can make it using improvised materials and tools. If there is a need for welding work, then you can always contact a specialist whose scope of work will not be too large. Therefore, you do not have to overpay, which indicates the possibility of saving. But meat and fish can be cooked as much as your heart desires. Some masters even use similar designs not only for their own needs, but also for cooking meat, which will be sold. You can make sure that the design is sized to suit your needs. It is necessary to think about this even at the time of drafting the device.