To make a smokehouse from a gas cylinder with your own hands, you do not have to spend a lot of money and effort. If a product is not in stock, it can be purchased. The balloon is cheap. You will also need welding machine, grinder and other tools.
Due to the round shape of the balloon, the product will really become original. In addition, the smoker can be upgraded by attaching wheels, a thermometer and other necessary details. The output will be an apparatus that will always delight the whole family with smoked products, for example, poultry, meat and scrap.
Preparation of the raw product
From a gas cylinder, you can make not only a high-quality smokehouse, but also a barbecue. It is undesirable to choose a rusty container, since the service life depends on it. Do not work with a cylinder that contains gas or even accumulated propane vapors.
To get to work, you need to prepare all the necessary tools. But, in addition to having inventory, you should have at least minimal skills in using electrical equipment. So , list necessary tools and materials looks like this:
With the skillful manufacture of a smokehouse, the service life will be approximately 20 years. But the purchased options cannot boast of such impressive durability.
Removing gas from a cylinder
So, the gas cylinder is found. Now it must be inspected for defects. Then gas is removed from the tank, because even after the complete extraction of propane, accumulated steam remains, which, when interacting with a spark, can ignite. This is very important, because no one needs injuries in the process of work. To get rid of propane, the cylinder should be taken out to the outdoor area. Strictly prohibited about doing this job in the rain. Workplace must not contain explosive or flammable substances.
Initially, the product is placed vertically. Next, the valve is unscrewed as far as possible. After that, the cylinder is placed on the ground on the side, and the remaining gas comes out of it. After a while, a propane check is performed. It is enough to use porridge soapy water applied to the valve. If bubbles appear on the soap, then the gas has not yet escaped, and you need to wait a bit.
After the absolute degassing, the work of removing the neck should be taken by cutting off the top of the cylinder. The top with a crane must be cut off with a hacksaw. After removing the top, a cavity is formed into which water must be poured using a hose. With this method, everything unpleasant odors will disappear.
To completely eliminate the smell, the bottle must be filled with water and poured into the same place. ammonia. It is important to thoroughly stir the liquid and leave for two hours. Then the liquid is drained, and the container is washed again with fresh running water.
The appearance of a spark is unacceptable. To reduce risk If a gas fire occurs, the cutting area should be treated with water from time to time.
Smokehouse manufacturing rules
To make a smokehouse from a gas cylinder, you do not need to make preliminary drawings, since there are very few steps to create a structure. Usually the oil lamp is made from the material that was found in the yard. However, if the product will be more complex and have different elements, such as wheels for transportation or electric stove, then in this case it is desirable to do simple circuits. In general, a device for smoking products is done in stages:
Leg construction
So that food and heat do not tip over, the smokehouse is given stability. For this purpose, legs that are welded to the product are suitable. As a support, you will need to purchase pipes or corners. It is important that these elements are of the same length, ideally 80-100 cm. Parts are attached to the marks and attached by welding.
It is preferable to make the supports removable. 4 bolts are welded to the container. Next, 4 tubes of the same diameter with bolts are taken. Threads are made in the tubes, and in the future they are wound onto bolts. In this way, the tubes can be unscrewed at any moment, and the structure can be placed in a car.
Instead of legs, you can build more complex structure, in which it will be possible to transport the smokehouse throughout the yard without any difficulty. The technology for mounting the supports is the same, but small wheels are attached to the bottom of the corners. Such wheels can be removed from a children's bike, if such transport is available.
Often the base of the smokehouse is not removable. On the contrary, the structure is further strengthened to make it stationary. Then the risk of overturning is significantly reduced.
Cylinder firebox
Some owners prefer a brazier built from a cylinder, which does not include a smokehouse. In this case, there is no need for a firebox. But if the owner of the dacha decided to equip his cylinder for a smokehouse, then you can’t do without a special container.
To make an additional container for igniting wood chips, a sheet 4 mm thick is required. The metal sheet must be cut in such a way that the same parts are obtained, from which a compact box can be made.
Another cylinder can serve as a firebox, but it must be cut, marking a third of the entire length. The resulting cavity in the future furnace is closed with a sheet, fixed by welding. Or you need to cut off the top from the cylinder and weld it to the segment. You should get a small balloon. The procedure is the same as with the manufacture of a smokehouse. The door is cut out. A handle is attached.
Such a barrel must be attached to the main cylinder. On the end parts of both products, metal is removed. It is necessary to make a strip 2-3 cm wide. Next, a firebox is welded to the bottom of the smokehouse so that two slots on both cylinders are located opposite each other. In the same place, a damper is made.
The design can be different. In both products, one hole is made. A corrugation is attached to the holes, connecting the firebox and the smokehouse. Thus, the smoke will enter the container with the products, and there will be no danger of open flames entering the smokehouse itself.
Advantages and disadvantages of the product
A smokehouse from a gas cylinder boasts the following advantages:
In addition to the undeniable advantages, the smokehouse has a number of disadvantages. The main disadvantages include:
The main advantage of the design lies in the metal. The fact is that the cylinder is designed to store gas, respectively, high quality metal is selected for manufacturing. According to the technology, the wall thickness is 3 mm.
Summer rest outside the city is associated with cooking on a fire, so many summer residents have a solid design for cooking delicious barbecue and vegetables outdoors. It can be purchased at the shop in ready-made, order from the masters or do it yourself. In the latter case, it is not necessary to use expensive metal sheets; improvised means are also suitable.
As economical option offer step by step instructions for the manufacture of brazier-smokehouse from gas cylinders. If you need a design with a barbecue, then the necessary procedure is set out in the article: "".
Now let's take a closer look at all the nuances.
Which cylinders are suitable for processing
A cylinder is well suited for barbecue, externally not subject to corrosion, without gas residues, freon inside. The optimal volume is 50 l, length is 0.85 m, diameter is 0.3 m.
One of its main advantages is the strength of the metal. The average thickness of the walls of its body is 3 mm and above. For comparison: the thickness of the purchased metal is 1–2 mm.
Installation of such material will not burn out. It is easy to make it stationary or portable. Its minimum service life is 15 years. In such a design, it is not necessary to forcefully extinguish the fire, but simply block the access of air, and the flame will gradually die out.
The brazier smokehouse consists of two parts:
- smoke generator;
- brazier.
To get a full-fledged design, it is better to stock up on two gas cylinders - you will need a separate flask for the smokehouse.
Thanks to cylindrical shape cylinder, the body of the brazier is almost ready, which significantly reduces the time and labor intensity of work.
The design of the "locomotive" type complex is more complex. It takes several barrels to assemble it, main pipes and gas bottles. It consists of four parts: barbecue, grill, smokehouse, barbecue.
The procedure for making a brazier-smokehouse from a cylinder
Each of its parts must have different conditions for cooking. Recommended design dimensions:
- height, taking into account the distance of 18–20 cm from meat to heat;
- the length is chosen arbitrarily, but there should be 10 cm gaps between the skewers;
- standard width - 25–40 cm.
As for the smoke generator, the type of smoking depends on the type of connection with the brazier.
Let's start cooking
Allocate:
- Cold. The smoke is cooled inside the pipe and gradually enters the chamber with products within 1–2 days. The shelf life of the dish after processing is from 2 months to six months.
- Semi-cold. For this type of smoking, it is better to take a pipe 2 m long and place it between the smoke generator and the chamber. Smoking lasts up to 2 days.
- Hotter. Both parts of the structure are close, so that the whole process is reduced to 6-8 hours, but the shelf life of products does not exceed 2 months.
It is worth considering in advance what kind of dish should be obtained at the exit.
Instrument preparation
When the issue with the smoking installation is resolved, we proceed to the selection of the necessary tools, and these are:
- welding machine with a protective mask "chameleon";
- Bulgarian;
- gas, adjustable wrench;
- pipe (for the chimney);
- electric drill and a set of drills for metal;
- spanners;
- loops;
- bolts with nuts;
- pens.
Photo: necessary tools for working with metal
And of course, the main working material is a gas cylinder with a volume of 50 liters.
Working with welding and grinders require experience and skills. If they are not, it is better to invite a specialist. Any experiments in this situation are traumatic.
Drafting
Brazier smokehouse from gas cylinders requires a competent project. You can prepare an approximate diagram on paper, but it is better to make it in one of the graphic editors, depicting ready-made version in 3D format.
Scheme of a brazier from a propane cylinder
What safety rules to remember
At the beginning of the operation of a pressurized container, several requirements must be met:
Water should be poured onto areas of soil without vegetation. When working with an angle grinder, you need to wear goggles, a mask, a suit, so that in the event of a rebound, do not damage your hand or other part of the body.
The resulting parts will be calcined at the stake, cool down, and the device can be assembled.
We make details for the design
It is necessary to prepare in advance all the important design elements:
The design can be supplemented with a welded rain canopy.
Balloon cutting
Photo: cutting a balloon - preparing a container for a barbecue
Another option is to mark up and carefully cut:
- Chimney hole. It is done at the top of the balloon on the side of the neck.
- Smoke generator inlet. If hot smoking is selected, the pipe cuts from the bottom of the brazier into an oval hole and runs horizontally. If cold, then the pipe is of smaller diameter, length. The opening for the tie-in is round.
- Lid . The length is equal to the dimensions of the balloon. Width - 1/3 of the diameter of the container. Hinged and welded on.
- Slits for skewers. They are made on both sides of the brazier, opposite each other.
To get a smoke generator, you need:
- Cut the container to a height of 50 cm.
- Weld the bottom.
- At the top, make an opening for connecting to the barbecue.
- Cut out the lid.
- Place a sawdust grate inside.
The creation of such an installation will require replacing the standard side holes of the barbecue with a hatch on the bottom of the case, and the remaining piece of the cylinder will become a damper.
Thematic material:
Assembly and welding of nodes
To avoid deformation and strengthen the structure inside, metal corners are welded along the edges.
All parts are assembled in the following order:
- The brazier is installed on a stand or legs are attached to it.
- From the bottom of the brazier, the body of the smoker is welded, which also has a stand.
- A chimney is mounted at the top of the brazier.
After completion of welding work, a traction test is performed.
Painting and decorating the finished structure
The assembled brazier smokehouse does not have a very attractive appearance. Welds are noticeable, traces of the work of a grinder. To make the design look more aesthetic, you can cover it with heat-resistant paint that can withstand temperatures up to +700 0 С. There are no restrictions in choosing a shade, but many tend to classic black, since fumes, soot from fire, will settle on the surface, and this color is good for them disguises.
Curly forging elements on the legs, lid, handles look interesting. If wheels are added to the installation, then it can be conveniently and quickly rearranged from place to place. A woodpile located nearby will save time for the delivery of firewood, and a cutting table located nearby will simplify the cooking process.
If desired and with due skill, the brazier-smokehouse is easy to turn into unique decoration of the estate, which will gather around him a friendly company, will delight with delicacies.
Homemade smoked meats have always differed from purchased ones in rich taste, smell and naturalness. Even in recipes, the goal is not to bring home-made smoked dishes to those sold on the market.
The thing is that at present, many manufacturers have completely abandoned natural smoking, believing that this increases the cost of the product. They prefer to use more cheap way processing meat, fat or fish with liquid smoke. As a result, the salted semi-finished product will be ready for use after an hour of soaking.
Natural smoking can be found, perhaps, in private, when the product is prepared in a homemade smokehouse. This smokehouse can be made from improvised means. Ideal as a container for a smoke box propane tank. We will not hide, in order to fully use the device, you will have to work hard on its design. But step-by-step execution of the instruction will lead to quality manufacturing products.
Nuances of cold and hot smoking
Before proceeding with manufacturing, you need to decide what type of smoking your design will be used for. Hot smoking should take place at a high temperature. This can be achieved only by placing the firebox and the smokehouse in one container. A schematic drawing of such a smokehouse shows how to implement this with a horizontal cylinder.
Such a device will be universal, since it can also be used to cook a barbecue. At its core, this is a brazier with a smokehouse in one design. Blower holes are made in the lower part, due to which the firewood placed on the bottom will burn with the access of oxygen. If you want to transform the barbecue into a smokehouse, you just need to close these holes, for example, with a sheet of iron.
When hot smoked, the product is boiled and friable. Therefore, it should not be hung on hooks, as it will fall down. Best Option will be the manufacture of special sieves. A few words must be said about the benefits of the product. Everyone knows that under the influence of temperature, many dishes lose their vitamin value. And the shelf life of such a dish is very limited.
For cold smoking, you will have to make two containers, because the firebox and the smoking box should be separated. A chimney 1.5 to 2.5 meters long is organized between them. In this area, the smoke should have time to cool to 25 ° C degrees.
Under the influence of smoke and salt from pre-salting, the product is dehydrated and preserved. Accordingly, the proportion of vitamins stored after smoking, compared with hot smoking, is greater. Cold-smoked products can be stored for up to several weeks. To make a smoke box, you will have to upgrade a vertically mounted cylinder.
Beginning of work
The reason for constructing a smokehouse with your own hands is the unusually high cost of the finished structure, if you buy it in a store. It should be noted that with the proper implementation of all the tips for implementing the scheme, you will get a smokehouse in which you can cook products that are no different in quality from those that are smoked in purchased devices.
The most optimal cylinder capacity for homemade products is 50 liters. This is an ordinary gas cylinder in which a propane-butane mixture is stored. Old and rusty cylinders for making smokehouses at home are not suitable, as the temperature has a devastating effect on the metal.
- First you need to empty the cylinder from the remaining gas. To do this, the valve is opened, and the cylinder is turned upside down. To make sure that all the gas has escaped, prepare a soapy lather and apply it to the faucet and fitting. Any gas leakage will be accompanied by the formation of bubbles. In this case, all of the above work must be carried out at a sufficiently large distance from the residential building and, of course, from open flames.
- After that, the balloon is filled with water to rinse it thoroughly. The neck should be cut with a hacksaw. In parallel with this, it is necessary to water the hacksaw blade and the neck itself cold water to prevent excessive heating of the metal, otherwise there is a risk of fire.
- Rinse the bottle again with water, while periodically shaking it. It is necessary to pour water away from buildings, as it can smell unpleasantly of gas. Do not neglect rinsing the balloon with water. If you skip this step, then cutting or welding it becomes potentially dangerous. The slightest spark can cause a gas explosion.
Cover making
After the cylinder has been thoroughly washed with water, any actions can be performed with it. The smokehouse lid is made by cutting out a body segment and then attaching it with hinges. First you need to outline the contour of the lid of the required size with chalk. The dimensions of the lid should be such that it is convenient to load products into the smokehouse and lay them out on sieves or hang them on hooks.
Welding seams can be found on each cylinder. They are rings that have thickenings. The lid must be marked so that the rings are not damaged during the cutting process.
The loops themselves, which our smokehouse from a gas cylinder will be equipped with, depend on the possibilities. They can be welded, riveted or screwed. In this case, both forged hinges and ordinary door hinges are used, of which there are plenty in any hardware store.
Do not forget to mount the handle, because a hot smokehouse will sometimes have to be opened. The door cut off by the grinder along the edges must be processed, all notches removed and the ends smoothed so that the device is not traumatic.
Stand for smoker
Usually, a smokehouse for hot smoking is installed on a brazier or on bricks. Our device is bulky enough to be moved around, so we can make a neat stand. It will be convenient to cook dishes with it, because its height is optimal. If you need to move the smokehouse to another place, then this can be done in parts: first the box itself, and then the stand for it.
First, let's decide on the height. It must be chosen so that the cook standing up can create his masterpieces. Usually, a height of about one meter is taken as an example. There is nothing better than metal corners for constructing a bed or legs for a smoker. You also need to pay attention to the reliability of the support. Since, after filling with products, the smokehouse will significantly increase in mass, all corners must be welded to each other with high quality, and the frames must contain diagonal struts.
For those who first decided to do homemade, it is advisable to turn to more experienced mentors. We propose to weld the frame from the corners in the form of a rectangular parallelepiped. The side faces contain diagonal reinforcements. Note that with this manufacture, the stand can be transported separately from the smokehouse. In some sources, there are tips to weld four legs directly to the cylinder. You must choose the option that suits you best.
Firebox and chimney
Above we indicated design features smokehouse for cold and hot smoking. Now we will consider a smokehouse specifically for high-temperature processing.
In the place where the neck was previously cut, an L-shaped elbow is welded into which the pipe will then be inserted. It is advisable to make a damper in the pipe. This way you can control the amount of smoke. The fact is that very dense smoke can give the product excessive bitterness.
The firebox can be made in two ways:
- The first way is that sawdust or wood chips are poured onto the bottom of the smokehouse. In fact, the firebox is located inside the cylinder.
- The second method involves moving the firebox outside the smoke box. It is welded from iron sheets and takes the form of a box. The firebox is attached to the cylinder from the side opposite from the chimney.
You can connect the firebox to the smoking box using a piece of pipe. It is necessary to provide for the possibility of laying firewood and create conditions for oxygen access to the furnace.
A cold smoked smokehouse will differ in that the pipe connecting the firebox to the tank has a length of more than 1.5 meters. If this piece of pipe is made removable, then one type of smokehouse can be easily transformed into another.
Another detail is important. When smoked, liquid is released, and in the case of meat, lard or fish, fat. If it gets on the wood chips, the latter may ignite. In addition, the smell of burnt fat will be absorbed into the product. To collect it, a tray should be built at the bottom of the smokehouse. Now the smoker from the gas cylinder is ready.
Some craftsmen try to give their offspring a presentable look by painting it black. There is no particular need for this. In a few cycles, the smokehouse will be covered with soot and will turn black itself. But you still have to get rid of extraneous odors, so you need to heat the device without laying food.
Cannot be used as a material for smoking conifers or birch with bark. This wood contains a lot of resin in its composition. It will stand out and be absorbed into the fibers of the product, which, of course, will not have the best effect on its taste.
Make sure the lid is airtight. IN last resort, the smoking box can be covered with burlap on top. Usually hot smoking is carried out for 20-30 minutes. With such a long process, it is better not to open the box at all. Smoking meat takes much longer. For him, it is supposed to open the smokehouse every 30 minutes and release wet steam.
A do-it-yourself smokehouse will work well in any case. If not satisfied temperature regime and it needs to be regulated, remember that any type of wood has its own specific heat of combustion. Changing breeds can significantly affect the temperature in the smoke box. It is useful for yourself to make a table depending on the type of wood from the product that you are going to smoke.
The taste of homemade smoked meat, bacon or fish is much different from the taste of those products that are sold in stores or markets. After all, the current producers of smoked meats have long mastered an easier and less expensive technology for processing meat products - the so-called "liquid smoke". The essence of the technology is simple: salted ready-made delicacies are lowered for 2-3 minutes into the smoke liquid, and then dried in special cabinets.
Making real smoked meats at home is very simple by making a smokehouse from a gas cylinder with your own hands. In this article, we will try to describe in detail the process of manufacturing a smoking unit, and for clarity, we add step-by-step instructions and several videos.
Usually in the store on the labels of smoked meats it is indicated how the product was prepared: hot or cold. To get a visual idea of their essence, take a look at the proposed drawings.
Scheme: comparison of hot and cold smoking technologies During hot smoking, the products put into the smokehouse reach the condition much earlier than during cold smoking, due to the fact that they are under the influence of high temperature and smoke. But the shelf life of products prepared by such smoking is short and, as a rule, is 2-3 weeks.
With cold smoking, products in the smokehouse can be processed from 1 to 3 days. This provides meat or fish with a long shelf life of 2 to 6 months. By the way, prunes, beloved by confectioners, are also prepared using cold smoking technology.
Design homemade smokehouse will depend on the technology you choose. As shown in the drawing cold technology the furnace is separated from the smoking container by a long pipe (about 3-4 m). This is necessary so that the smoke has time to cool before reaching the products.
Preparatory work
Today, in many major construction stores you can easily buy a ready-made smokehouse, but its cost is sometimes too high. It is much cheaper to make a smokehouse with your own hands from improvised materials, for example, as in our case from a gas cylinder. The quality of the products cooked in it will also be high.
Smokehouse from gas cylinders To make a smokehouse, as in the photo, you will need an AG-50 gas cylinder. Its capacity should be more than 50 liters.
Important! Do not use old, severely corroded or damaged cylinders. A smokehouse made from them will not last long.
All preparatory work can be combined into three stages:
Attention! Do not neglect personal safety - it is forbidden to cut or weld the cylinder without first cleaning it from gas residues and other substances. All work should be carried out only after the complete release of gas.
Cut out the smoker lid
After complete cleaning, the cylinder becomes safe. Now it can be cut. Lay the can on its side and mark with chalk where the doors should be. Using a grinder in the balloon, cut a hole, leaving only those places where the loops should be intact. Please note that the side parts (rings) must remain intact. You can speed up the process a little by using various metal cutters.
You can cut the balloon with a grinder Now you should attach the hinges to the door. You can use any iron door hinges. Ordinary bolts are quite suitable for fastening to them. But it will be more reliable to weld the loops with a welding machine. After that, the door is finally cut out and all sharp edges are cleaned. Attach a handle to the outside of the door. For greater convenience, the handle is covered with refractory non-heating material. You can buy it at a hardware store.
We make legs or a stand for a smokehouse
As a rule, the height of the smokehouse rarely exceeds the standard kitchen table and is 85-100 cm. At the first stage, you should decide whether you will have a stationary smokehouse or with a portable function. Both the stand and the removable legs can be made from metal corners.
Attention! The weight of the smoker loaded with products is much greater than empty, therefore, in order to ensure the stability of the smoker, during manufacture supporting structure all parts must be properly fixed and welded.
Easiest and fastest to do stationary structure. For the manufacture you will need 4 corners and a welding machine. Connect the corners perpendicular to the cylinder and weld them to the bottom of the smokehouse by welding.
The smokehouse is installed on metal legs Portable legs are made differently. Drill holes in the bottom of the cylinder, insert bolts into them so that they are threaded outward. And weld nuts into the legs. If necessary, the legs are simply screwed to the cylinder.
The lower part of the legs, both in the first and in the second case, for greater stability, must additionally be equipped with corners or metal supports.
Manufacture of the firebox and chimney
As we said above, the technology of cold and hot smoking is different, so the designs of smokehouses will be different. Consider step-by-step instructions for making a hot smokehouse. For a more visual representation, we suggest watching the video.
So, weld an iron knee to the neck sawn off by the grinder. Insert a chimney into it. Make a damper at the top to control the amount of smoke. It is attached to the pipe with a bolt or made completely removable.
Cut a hole in the other side. Through it, smoke from the furnace will flow into the smokehouse. The furnace tank can be made from sheets of metal (4 mm) or a slightly smaller tank. It is made with two holes for laying sawdust and for blowing. Install a grate between the firebox and the smokehouse tank, as an open fire can spoil the food. The best solution will provide for a small transition in the form of a pipe. Remember, hot smoking is carried out at high temperatures.
Chimney for smokehouse For cold smokehouse the pipe connecting the furnace and the tank is extended as much as possible so that the smoke reaches the products already chilled to 19-25 degrees. The design of the smokehouse may include two removable pipes: one for hot smoking, the other for cold.
At the bottom of the product tank, install a metal sheet wrapped in foil to collect excess fat. You will need to change the foil after each use. Attach to the top metal pipe on which pieces of meat or fish are hung.
The assembled smoking unit can be additionally equipped with a food table from the outside.
General recommendations for using a smoker based on a gas cylinder
The finished smokehouse is usually enameled. dark colors. However, this is not necessary, since gradually it will still be covered with soot. Before using the smokehouse for the first time, the firebox should be heated at least once “idle” in order to finally get rid of foreign odors.
For cold smoking, you need to extend the chimney When making smoked meats at home, use sawdust only hardwood trees. Wood from fruit trees and shrubs. It will not be superfluous to have at your disposal a small wood chipper.
When placing meat or fish preparations in the smokehouse, wrap them with one layer of gauze. It will retain excess resin, which gives bitterness to smoked meats.
Do-it-yourself smokehouse from a gas cylinder: video
Large selection in stores finished products, but it is more profitable to make the desired unit yourself. Do-it-yourself smokehouse from a gas cylinder is what you need. How to make it?
To make the product we need, we need to find a durable, non-rusty gas cylinder. The AG-50 with a capacity of more than 50 liters is perfect. The shape of the gas cylinder is very convenient for the manufacture of equipment for smoking food.
Step-by-step instructions for preparing the container:
Important! Make sure the gas is fully vented to welding work hold in safety.
After preparatory work you need to cut the balloon. To do this, use a grinder or metal cutters. The cylinder must be placed on one side and the smokehouse lid should be marked with chalk along its entire length, at a distance of 10 cm from the edges. Leave room for loops.
We attach the hinges to the door, the usual ones for the door will do. You can fix them with bolts, but it is better to weld them. Clean up any sharp saw cuts so as not to injure your hands. On the door you need to make a handle of refractory material. Such products are sold in hardware stores.
Basically, smokehouses are made as tall as regular table, from about 85 to 100 cm. The legs and stand for our product can be made from metal corners. It is important to weld these parts well, because the balloon is quite heavy.
For a portable smokehouse, legs should be made that can be unscrewed. At the bottom of the cylinder, we drill holes and insert bolts with the thread outward into them. We fasten the nuts to the legs.
The legs at the bottom should have supports or corners for stability.
Smoking products is hot and cold. Hot-smoked fish and meat cook faster, as they are intensively affected heat and smoke.
Cold smoked products are cooked for up to three days. They keep much longer.
When making a smokehouse, you should decide on what technology you will use to cook food.
Making a hot smoked smokehouse:
Hot smoking is only possible at high temperatures.
Received products are stored no more than 20 days.
Cold smoked smokehouse
Unlike a smokehouse for hot smoking, the pipe between the firebox and the tank for this device should be longer. Smoke will begin to flow to the products in a chilled form from 19 to 25 ° C.
Cold smoked products can be stored for up to six months.
To prepare products different technologies, two removable pipes should be made.
At the bottom of the tank, it is necessary to install a sheet of metal, wrapping it with foil. This is where excess fat will accumulate.
In the upper part, you need to fix a strong metal pipe for hanging meat or fish.
The universal brazier from a gas cylinder can be used for a barbecue or a grill.
The finished smokehouse can be painted with dark enamel paint. This will be the final stage of production. However, over time, the smokehouse will still be covered with a layer of soot. This will not affect the quality of the product in any way.
Do not wipe the unit metal brushes this can lead to the formation of rust.
The first time it is necessary to heat a new unit without using any products. This will help eliminate unwanted odors completely. Otherwise, you may be disappointed in the taste of cooked products.
When smoking, it is better to use sawdust of deciduous trees, especially fruit trees. They give a unique flavor. Coniferous sawdust will add bitterness to dishes.
