Hot smoked smokehouse at home. DIY cold smoked smokehouse. Step-by-step instructions with photos. How the device works

The content of the article:

Home smokehouse- this is equipment designed for preservative processing of products with smoke. Such devices are especially popular among summer residents, as they allow you to cook meat or fish in a natural way without the use of food chemicals. You will learn how to make a smokehouse at home by reading this article.

The principle of operation of the smokehouse

During the smoking process, products absorb substances from the smoke that give the finished product a specific aroma. Partial dehydration of meat or fish from exposure to smoke smoke ensures an extension of their shelf life. There is cold, semi-hot and hot smoking. Taking into account its type, you can select the appropriate equipment in a store or make it at home.

Hot smoking refers to the cooking of products at a smoke temperature of no less than 50 and no more than 140 degrees, so in such an environment it does not take long to bring them to readiness. When hot smoking, fat is intensively rendered from meat or fish. This is a good reason to use only low-fat foods for hot smoke treatment. IN finished form they can be stored for up to two days. Hot smoking uses an external fire source that heats a sealed chamber from below. At its bottom there are smoldering sawdust, and above them there are products suspended for processing with smoke.

Cold smoking differs from hot cooking in that it is more labor intensive and can last for several days. Bringing the products to readiness is done by enveloping them in smoke at a temperature of 20-40 degrees. To cool the smoke from the stove with smoldering wood and to the smoking chamber, a pipe about 2 meters long is laid. The temperature of the medium is controlled by a thermometer installed in the chamber. For smoking meat, 15-20 degrees is enough, fish - up to 40. The shelf life of cold smoked meats is longer than in the previous case.

Semi-hot smoking- This is a middle option between the two methods described above.

Home smokehouse- This is a sealed container with a lid. The material used to manufacture such a device can be metal, brick or concrete. Inside the smokehouse there is a grate for placing semi-finished products on it and a tray onto which the fat released when the products are processed with smoke flows.

The operating principle of the smoking unit is based on optimal heating of chopped wood, when it slowly smolders without igniting, and at the same time emits a significant amount of smoke. That's why main task home smokehouse is the creation of such temperature conditions, in which the products prepared in it will be healthy and tasty. The lid should tightly cover the smoking chamber. If its tightness is broken, burning will occur instead of smoking, which is very undesirable.

As previously mentioned, the design of a home smokehouse depends on the smoking method. If it is cold, the hearth is located at a distance from the smoking chamber and is connected to it through a smoke channel. With hot smoking, the fire source is located directly under the chamber. Below we will take a closer look at several options for home smokehouses.

DIY cold smoking equipment

From a variety of different devices for smoking products, we have selected for you the ones most suitable for the conditions. country house, such equipment can be made independently.

Smokehouse on the hill

If the site has any relief, it is not difficult to build a smokehouse on its hill. Relief elements can be a small ravine, a ravine, a slope, or even a drainage recess.

In addition, when choosing a location, you should take into account fire safety location of trees and outbuildings. They should be at a sufficient distance from the fire source of the future smokehouse.

The place for it should be chosen so that it is convenient to lay out the food and relax while waiting for the completion of the cooking process. When determining the size of the building site, an additional 2-3 m of its length should be taken into account for the installation of an underground smoke channel.

It would be useful to determine the prevailing direction of the wind, since you are unlikely to need clouds of smoke in the house.

Work on installing such a smokehouse should begin with the installation of a smoke channel. You can dig a mine for it with a shovel. The depth of the ditch should be 50 cm or more, the width - 30 cm. The length of the shaft is taken to be 1.5-3 m. This is the distance between the fire source and the smoking chamber. When the trench is dug, you need to lay a metal pipe with a diameter of 150-200 mm in it, bend it and insert it into the chamber. This will be more reliable than making a smoke channel from wood or concrete.

When the channel is ready, you can begin making the firebox for the smokehouse. It is a metal or brick cube with dimensions of 40x40x40 cm. One side of it must be connected to the smoke channel pipe, and on the other side a valve must be installed that will regulate the draft in the furnace.

Most simple matter When making a home cold-smoked smokehouse, the process involves assembling a chamber for placing or hanging in it the products that are planned to be cooked. It can be made of wood and installed above the smoke channel. In this case, the smoking chamber must be sufficiently sealed. It will need to install hooks and gratings, a smoke valve and a door for loading semi-finished products and excavation finished products. The wooden chamber will give the smoking a special aroma. You should not worry about its safety due to possible drying out or ignition, since cold smoking does not involve a high temperature of the smoke entering the chamber.

This is where the work ends. Now you can search recipe and prepare delicacies.

Stationary smokehouse

She looks more solid. The cost of construction will be slightly higher due to the improved aesthetics of the structure. Such a smokehouse will have a simple foundation made of concrete, a firebox made of fireproof and a chamber made of ordinary brick. Asbestos cement or metal pipe.

In terms of design and principle of operation, a permanent home smokehouse made with your own hands is not much different from the option described above, but to build it you do not need to look for a hill on the site; it can be installed where it is convenient.

Work must begin with the construction of a foundation for the smoking chamber. It should look like a platform. Therefore, first of all, you should dig a rectangular recess 0.5 m deep in the ground and a branch from it in the form of a trench at least 1.5 m long for laying a chimney towards the future firebox. Then sand and gravel should be poured into the excavation in layers and everything should be compacted thoroughly. The remaining space needs to be filled concrete mixture, pre-reinforcing the future foundation with wire, mesh or metal rods. The thickness of the concrete slab should be 30-40 cm.

The shaft for the chimney to connect it to the smoking chamber must be made during the process of pouring the foundation. It can be made in the form of a brick box, or you can simply lay a pipe with a diameter of 150-200 mm from the chamber to the firebox.

When the smokehouse's smoke channel is ready, it's time to start building the firebox. It should be built at the opposite end of the chimney relative to the smoking chamber. The firebox can be made of metal in the form of a metal box tightly adjacent to the smoke channel, or in the form of a cube made of refractory brick and equipped with a special valve.

After concrete slab When the foundation has hardened sufficiently, you should begin bricklaying the chamber. Its walls can be laid out in 1/2 brick, internal ledges for shelves can be made in them, and the outside can be decorated facing materials. But the main thing in this matter is not to forget to install transverse steel rods in the chamber when laying the masonry. They will then be needed for hanging raw food on hooks before smoking.

The smoking chamber must be equipped with a special lid. To make it you need to do wooden frame and cover it with burlap, which will need to be moistened during the smoking process.

Any stationary smokehouse can be simplified as much as possible. For example, if instead of pouring a foundation and building a brick chamber, you use columns as an alternative to a concrete base, and use an old iron barrel as an alternative to the chamber.

There is another way - to leave simplicity and build an expensive structure. Such a smokehouse will look as reliable and beautiful as possible. It can have a large chamber volume into which a huge number of products can be placed. The operating principle of an expensive and massive smokehouse does not change, but the durability and quality of such a building will be much higher. After all, now she will appear separate building, helping not only to provide food for the hosts, but also to earn good money. In such a device, you can organize both hot and cold smoking by building 2 fireboxes in the smoking chamber and using them alternately.

How to make hot smoking equipment

Hot smoking of products occurs faster, they are more flavorful than those obtained by the previous method, but also more harmful. However, if the products are of high quality and the recipes for their preparation are original, the latter circumstance will not be of particular importance.

Let's consider the option of manufacturing equipment for hot smoking from metal sheets. Essentially, this is a closed container, the capacity of which depends on the owner’s needs in terms of preparing food at one time. The volume of the smokehouse should allow the installation of a grate for storing semi-finished products and a tray designed to collect dripping fat during smoking. If there is no such pan, then the fat that gets on the coals can worsen the taste when burning. finished products. The grating can be made by welding steel rods.

Before you make a home smokehouse for hot cooking of food, you need to acquire a grinder, a welding machine, a square, reinforcing bars and two sheets of metal with dimensions of 1500x600x2 mm.

The work should be done in this order:

One of the sheets needs to be cut with a grinder into four equal parts, then the finished smokehouse will have a rectangular cross-section.
Using welding, you should tack the sheets together in pairs along the edges, forming them into a box without a bottom and a lid. During the work, you need to actively use a square, positioning the side planes of the box strictly at angles of 90 degrees.
After assembly, the joints of the sheets must be thoroughly welded from the inside with electrodes to create a tight seal for the future apparatus.
The second sheet of metal needs to be cut into two parts to make the bottom and lid of the box. After the necessary measurements and adjustments, the bottom of the planned smokehouse should be cut out of one part and welded to the assembled workpiece. Also cut the lid from the sheet according to the dimensions of the box.
From the remaining metal you need to cut four strips of the same width with a length slightly longer than the dimensions of the smokehouse. These strips should then be welded to the ends of the sheet cut for the lid. After this, it will be easy to put on and hold on the body of the smokehouse.
The process of making a smokehouse must be completed by installing metal rods inside the apparatus. They should be located in two levels. At the lower level, the rods will serve as a support for the pallet, at the upper level - as a “hanger” for hooks with meat, fish, lard, etc. The rods should be attached to the walls of the smokehouse by welding. It is advisable to make comfortable carrying handles for the new smokehouse.

How to make a home smokehouse - watch the video:

One has only to look at the image of smoked delicacies, and the desire to eat it all immediately appears, which is quite natural for a person. Has your appetite also increased? What to do now? The first reaction is to go to the supermarket and buy everything your heart desires (and your wallet allows). But, alas, store-bought products are only called smoked because they are processed with liquid smoke. Opinions differ about the benefits of such nutrition, but if there is a small land plot, you can set up your production. In this article we will tell you how a cold smoked smokehouse can be made with your own hands from various materials.

Working principle of a cold smokehouse

Since we are talking about cold smoking, it is important to realize that it is not the heat treatment of the product that is carried out, but its saturation with smoke, therefore smoking should take place at a temperature of 30–50˚C. It is necessary to ensure that the fumigation and heating are uniform - only in this case the smoked meats will turn out appetizing (meaning appearance) and tasty.

Many have heard the expression “light smoke”, but did not understand what they were talking about, or thought that it meant light smoke, but in our case we are talking about smoke in which there is no carbon monoxide. It is quite possible to achieve this by making the chimney in such a way that this gas (along with other substances harmful to human health) precipitates before reaching the smoking chamber. After mixing with air and passing a long way through the pipeline, the output is smoke that is suitable in composition for proper smoking. Once in the smoking chamber, the smoke must linger in it for some time and nourish the food, otherwise it will be of little use.

Another important factor is proper preparation products. If anyone thinks that it is enough to place meat or fish in the chamber, and then light the oven and wait a little, then we will hasten to disappoint you. The procedure will be as follows:

We will need a saturated salt solution, popularly called brine. It’s not difficult to prepare: salt is poured into a container and stirred until it stops dissolving. Salt is about 38–40 g per 1 liter of water. We don't need the salt that remains at the bottom - you can use it at your discretion.
Now let's start salting the food. Small fish will need to be kept in the solution for 3 days. Larger fish or young pork – up to 4 days. Tougher beef meat (as well as wild boar or bear meat) must be salted for 5 days.
After the salting process, we begin to soak the meat. The duration of soaking can be up to 24 hours, but here again it is necessary to take into account the type and volume of the product being prepared for smoking. For example, it will take about 6 hours to soak a medium-sized fish, while a pork ham will take 2 times longer to soak. But this time is approximate, and in order not to soak the meat more than necessary, it needs to be checked. The method is very simple: press the soaked product with your finger, and as soon as it begins to be easily pressed into the pulp, the soaking process must be stopped immediately.
Now the product needs to be dried. To do this, you need to let the water drain from the meat, and if you don’t have time to wait, you can wipe all the pieces with a waffle towel. Paper towels It is better not to use it for this purpose.
Products should be placed in a ventilated cage (or box) and protected from flies by wrapping them in fine mesh gauze. It is important to remember that there will be no heat treatment of the product, and a smokehouse for maggots is like a steam room for a person - in general, this nasty thing is not destroyed during the processing process.
It will take several days for the meat to dry out. Many people know very well what dried fish is (especially with beer), so it will not be difficult to determine when the product becomes suitable for further processing.
Now all the workpieces are hung on hangers inside the smoking chamber. Products are ready for smoking.

What kind of firewood can you use?

Not all firewood can be used. Firewood from the following trees is best suited:

plum;
cherry (without bark);
pear;
Apple tree;
dogwood;
apricot.

If you need to give smoked meats a tart taste, then the following are suitable:

nut;

For smoking fish caught in heavily polluted waters, it is recommended to use the following wood:

willow;
broom;

If there is no firewood from fruit trees or if the smokehouse is made in camp conditions, the following trees can be used:

Linden;
poplar;
alder;
aspen.

Coniferous trees and those affected by fungus are unsuitable for smoking. In addition, since the pores of the fungus are easily carried by the wind, all trees located within a radius of 50 m around the infected tree automatically become unusable.

Stationary smokehouse

Very good news is the fact that special costs is not expected, but if in the household of a zealous owner there are necessary materials, then you just need to make an effort.

The diagram shows the structure of a classic smokehouse, where:

Smoke generator (furnace).
Chimney channel.
Smokehouse.

Now let's start manufacturing, using ready-made drawings or developing your own diagram according to our recommendations.

	To build such a brick smokehouse, we will use a small plot of land with a length of 4 m. It is very good if it is possible to install the smokehouse on a small slope, since in this case it will be easier to install the chimney at the desired angle.
	So, the site has been selected (in our case, on a slope), and now earthworks can begin. Let's start with the fact that to create a chimney you will need a pipe with a total length of about 3 m and Ø150-200 mm. If there is one, what is its length? If it’s 2.9 m, then it’s okay. You just need to make the distance between the holes so that the edge of the pipe does not reach brickwork, but ended up inside her. Simply put, make the distance between the holes 25–30 centimeters less than the length of the existing pipe. The stove should be at the bottom, so a pit is made under it so that its width will be 50 cm, length 70 cm, and depth - a couple of spade bayonets.
	On a higher part of the slope (it’s good if the difference in the location of the pipe is at least 50 cm), dig a 60x60 cm hole to make a foundation for the smokehouse. Depth – a couple of bayonets below the pipe location. (It may be less - it all depends on the type and density of the soil that was dug up, but there is no need to make a foundation on black soil). By the way, we will still need clay, so it needs to be placed separately from the ground.
	After digging the hole, we’ll check how the pipe fits and whether we made a mistake with its length. If everything is in order, then you can continue working.
	Now let's fill the dug holes with concrete. Under the smokehouse - level with the pipe (or slightly lower). And for the firebox - 10 cm below the pipe level.
	After the concrete has set, we will begin making the firebox. Having mixed a low-fat clay solution, we lay it on the foundation. On top, along the entire length of the firebox, we will lay refractory bricks, laying them flat on the clay mortar so that the base is under the pipe. This pillow will be the base of the firebox, so we will build the firebox on it, as shown in the photo. Some people prefer to use for masonry cement-sand mortar, But it is not the best option, since with high heating the connection between the bricks will be broken.
	By laying out the walls, we will ensure good heat transfer from the pipe to the ground, adding clay to it. By the way, if there is no suitable pipe, then the chimney can be made of red brick.
	It’s good if you have a cast-iron door in advance, then the size of the firebox is adjusted to fit it. After installing the door, we will cover the oven. We had a slab of a suitable size, but if we don’t have one, we can lay reinforcement and make a cover from fire bricks.
	Now let's start making a pipe-shaped base for the smokehouse. Its size is 50x50 cm, and we will do the masonry with simple red bricks on cement-sand mortar.
	Such a structure should work out. The height of the base is made slightly above ground level.
	Let's do a test fire - everything works great!
	Now let's start making a smokehouse, the dimensions of which will be 60x60 cm.
	To make the frame, we will use 4x4 cm bars. We will nail the first layer of boards onto the finished frame in a vertical position. We will install a metal chimney on the roof. In this case, the tree does not need protection from fire, since the smoke temperature is very low.
	Since we planned that the products will be hung, we will need to attach boards with cut grooves for metal rods on the sides.
	The second layer will be a lining made of coniferous wood; we nail it in a horizontal position. The same applies to the door. Such a device will help minimize smoke loss.
	Also, in the previous photo you saw a pin sticking out of the door - this is part of the thermometer. Its dial is located outside, so you can control the smoking process.
	The time has come to put everything together, for which you need to secure the smokehouse cabinet to the brick well. We remember that the base was made 50x50 cm, and the cabinet 60x60 cm. This was done specifically so that water would not get inside the base. To fasten it, we will use metal dowels, fastening it through the lower block to the brick base. There is an alternative option - attach metal corners to the base, and a cabinet to them. All existing cracks are covered with solution.
	To complete the work, all that remains is to open the wood with a protective agent and cover the roof with corrugated sheets or metal tiles. All that remains is to carry out the tests.
	Cases are different, so it is better to play it safe by placing a metal grate on the base - even if some product falls off the hook, it will not fall to the bottom, and its smoking will continue on this protective device.
	We have already talked about what kind of wood can be used for smoking. Do not ignore the advice of people who have been preparing food this way for many years. We light the stove.
	The smoke flows well, so you can close the door, remembering to control the temperature inside the smokehouse.
	Don't forget to check the firebox and add firewood.
	And now, the smoking process is completed - the products are ready for consumption.
	The space around the smokehouse can be improved by making a path.

Video: simple smokehouse in the ground

Video: design for cold smoking

Smokehouse from a barrel

Of course, you can use any barrel for our design, instead of a wooden smoking chamber, but this would not simplify the design much. You can make a smokehouse from a barrel more compact, even portable, only in this case you will have to make a smoke generator.

Making a simple smoke generator working with a compressor

The described structure will be assembled from what is on the farm, but if the necessary details are not in stock, you can buy them inexpensively.

	To assemble the smoke generator we used 4 cans tin cans from pineapples and a piece copper tube. We also purchased 2 quarter-inch clamps with nuts and 4 metal clamps to fit the cans.
	In the bottom jar we will make one hole for the drive.
	The second hole of a smaller diameter will serve as an igniter.
	The third hole is made to fit the small diameter copper tube opposite the first hole. A little later we will look at how this design can be improved. If you choose the second option, then this hole (and the copper tube itself) will not be needed.
	One of the bends will be inside the jar, reaching its edge.
	Using a grinder, we cut out a groove 4 cm long and about 8 mm wide, as shown in the photo.
	The copper tube should not fit tightly into the fitting.
	And it shouldn't be short.
	Having secured the first bracket, screw the second one to it and insert the tube.
	To prevent the groove from becoming clogged with sawdust, we will install a metal shield made of thick metal on top (possibly from a pipe). This protection should be above the squeegee, so its fixation can be ensured by screwing support bolts to the can in the right places.

	The generator itself will consist of three cans, and we will cut the fourth into strips, wrap them around the joints of the cans and secure them with clamps.
	If such a need arises, the tube can always be extended, but we recommend using a coupling rather than a nut for the connection.
	For our design we will use an aquarium compressor with adjustable air supply.
	Now let's pour wood chips inside.
	Turn on the compressor and set fire to the wood chips.
	By adjusting the seating depth of the copper tube, we make adjustments to ensure that there is as much smoke as possible.
	Now let's look at how this model can be improved, since this modification will help reduce the temperature of the smoke.
	You can also make sure that the ash spills out of the generator and does not accumulate in it. In this design there will be no inner tube - the squeegee is screwed to the edge of the can, and to prevent sawdust from getting into it, we will make a petal from tin from the inside, making many small holes in it.
	At the bottom of the jar we screw the screw cap from the glass jar, and then drill a lot of holes.
	It will be enough to insert the jar, turning it slightly, and the sealed ash container is ready.
	As we have already warned, in this design there will be no copper tube; air will be supplied through an external exhaust.
	To do this, we use a purchased (or used) fitting to bleed air from the brake system (preferably from a domestic car, since it is cheap). To do this, you need to drill a hole in the drive, and, having selected a suitable tap, cut the thread. There is a side hole at the top of the valve; if it is small, it needs to be drilled out to Ø2 mm. After screwing it in, the hole should be directed towards the smokehouse.
	This fitting is specially made so that a rubber tube can be pulled over it while bleeding the brakes, so there will be no problems connecting the hose from the compressor.
	Now you can add wood chips and set it on fire.
	Tests have shown that the system operates smoothly, producing the required amount of smoke.

Smoking process

And now, the generator is assembled, all that remains is to connect it to a barrel (or other container), and you can smoke food.

	The fish is soaked and ready for smoking. In order for the salting and soaking process to occur evenly, the products must be completely immersed in liquid. In our case, we achieved this by crushing the fish with a plate.
	The gas generator is connected to our small barrel (or large pan) and is ready to start.
	Although cold smoking produces little fat, it is still better to place a suitable container at the bottom to collect it. In order to be able to hang food, we drilled 4 holes in our container and inserted thin fittings into them.
	If it is cool outside, then the container can be slightly heated with an electric stove so that the temperature inside the smokehouse becomes acceptable.
	A thermometer installed in the container will help control the smoking process by adjusting the temperature inside it.
	The fish was put on old skewers from which the plastic handles had been removed.
	Now let's pour wood chips into our gas generator.
	Cover with a lid, turn on the compressor and set fire to the wood chips.
	Thick smoke appeared from under the leaky lid.
	Through the window intended for ignition, you can clearly see that there is good heat in the gas generator.
	Now all you have to do is wait, periodically adding wood chips and monitoring the temperature inside the container.
	Smoking is completed and the fish is now ready to eat.

Depending on the volume of products that you plan to smoke regularly, select a suitable container - a saucepan or a 100-200 liter barrel.

Smoke generator operating without a compressor

The design of this smoke generator will only work in conjunction with a smoking chamber equipped with an exhaust pipe.

	As a smoking chamber we will use an ordinary chainsaw packaging box, carefully wrapped with tape.
	We will fix a frame of bars inside, and string rows of wire onto it so that we can hang the fish.
	This is what a gas generator looks like.
	Wood chips are loaded into it and set on fire.
	Instead of a lid, we use a trimmed disc from a grinder, and close the hole in it with a metal ball, which will also act as a weight. To prevent smoke from entering the room through such a cover, the edge of the pipe must be cut very evenly.
	To check whether there are wood chips and smoke in the gas generator, just remove the ball and look inside.
	Well, if you move the lid, you can see that there is plenty of smoke.

	The idea turned out to be empty, since due to the thick smoke inside the box it is impossible to see anything, even with a flashlight.
	A pipe from a vacuum cleaner was used as a chimney.
	The chimney turned out to be long and curved, but this did not affect the operation of the gas generator.
	The second end of the pipe is inserted into the furnace.
	It is necessary to check that all oven doors are tightly closed and there is no air leakage, otherwise the gas generator will not work.
	The draft is ensured by the fact that the stove chimney rises significantly above the room.
	Upon completion of the smoking process, the tape is cut and the box doors are opened.
	Minimum costs, and we have delicious food.

Video: cold smoked smokehouse from a barrel

Smokehouse from the refrigerator

If available old refrigerator with a whole body, then it can also be used by connecting a smoke generator to it or providing smoke from a homemade stove.

	An old one was used to make the firebox. household cylinder from liquefied gas.
	An old refrigerator was also found. We turned it upside down, removed the compressor and got to work.
	In the day refrigeration chamber it is necessary to make a hole to connect the chimney pipe. To do this, we outlined a circle of the required diameter and drilled many holes along the line with a Ø4 mm drill.
	Then we will make a hole in the inner lining.
	If the draft is weak (and this can also happen because the chamber is leaky), you can insert a fan into the bottom, which will draw smoke from the firebox, feeding it into the smokehouse.
	In order to be able to regulate the traction force and the temperature inside the chamber, you can connect the fan through a voltage regulator.
	In the upper part (in the photo it is below) we will drill many holes so that smoke can escape through them.
	We will also make a hole outside for mounting the exhaust pipe.
	Let's fix the pipe.
	This is how the smokehouse turned out. Now you need to install the structure higher and connect it to the firebox.
	The length of the pipe was considerable.
	Now let's add firewood and light the firebox.
	The smoke flows well, so you can start smoking.
	After hanging the food, set up a tray or bowl into which the fat will drain. We close the door and wait for the allotted time.

Video: cold smoking in the refrigerator using a smoke generator

Video: cold smoking in a smokehouse from the refrigerator

Smokehouse from a gas cylinder

First of all, let's talk about safety precautions, since cutting a gas cylinder without first preparing it is very dangerous. Watch an educational video on this topic.

Video: how to safely cut a gas cylinder

	As already mentioned, the cylinder must be prepared properly.
	Now you can start applying markings.
	It is convenient to mark round parts using a metal meter.
	Now you can start cutting out the hatch in the cylinder using a grinder.
	It is advisable not to go beyond the markings, but in this case you will have to pry the cut out part with a crowbar to remove it.
	This is what should happen. As you can see in the photo, the cut was made close to the welding seams - where the metal is thinner.
	A “sole” is welded at the bottom of the cylinder, thanks to which it becomes stable. Since we don't need it, we'll cut off this part.
	We will use a receiver from a truck as a smoke generator. There are no explosive vapors in it, so you can cut out the door without preparation.
	On the same side where the door is cut, we cut holes on both cylinders, the radius of which should be as close as possible to the diameter of the other cylinder.
	We check how tightly they fit together and adjust if necessary.
	Now all seams need to be thoroughly welded.
	The hinges are welded.
	The doors should open without jamming, and when closing, fit tightly into the opening. By the way, you can weld a stopper from the inside if the door falls inward.
	At the end of the receiver we will make a hole for the damper.
	It will be small, as it will be needed to regulate the air flow inside the smoke generator.
	Then we take a larger piece of metal and make a damper from it, securing it in the upper part with a bolt and nut. There is no need to tighten the fasteners, since the damper will need to be moved from time to time, changing its position, so screw the locknut over the first nut.
	The damper should move to the side with some effort. As you can see, it is screwed to it plastic handle, but practice shows that it also gets very hot, so you can weld a piece of rod.
	Let's start making a chimney by welding it at an angle from two pipes. As for the angle, it does not need to be 90˚ - it must be turned out.
	Let's mark the cylinder by outlining the pipe with a scriber or marker.
	Drilling such a hole is very tedious and expensive, so it is better to do it with a cutter. If there is none, then many people cut a hole with an electrode, installing welding machine for maximum current.
	Once the pipe is inserted, its position must be adjusted and then welded.
	It is very convenient if the lids have handles on a wooden base, since you won’t get burned when touching them.
	Legs and a table were welded to the smokehouse, on which it would be possible to place dishes with products prepared for smoking. Inside we will install a grill from an old refrigerator, bending it to the size of the cylinder.
	All that remains is to charge the smoke generator, place the food on the grid, and you can smoke. At the same time, it is important to monitor the smoke generator - firewood or chips should smolder and not burn.

The considered methods of smoking products allow you to prepare high-quality food that is not harmful to the body. We do not claim that smoked meats are beneficial for the human body. However, products prepared in some ways are such that experts in this matter will not even touch them. Watch a video on this topic.

Video: how to make a smokehouse incorrectly

Homemade smoked meats are a delicious treat that is hard to refuse. Your own smokehouse will allow you to make delicacies directly on summer cottage. The owner of a household plot will not have to buy products of dubious quality on the market. All that remains is to find the answer to the question that interests many summer residents: “How to make a smokehouse with your own hands?”

Smokehouse for a summer residence from a barrel

When the drawing of the future product is completed correctly, there is no doubt that the homemade product will work properly.

The smokehouse option should be simple. Then the summer resident will be able to make a homemade product in a day or several days. After the product is ready, the owner will have access to original version preparing delicacies - smoking.

If the owner of the dacha - practical man, then he will like the idea of making useful thing with your own hands. The most common building material wood remains: the products will have a unique aroma. The cold smoked smokehouse is installed on a slope.
Craftsmen can adapt an old refrigeration unit for a smokehouse. To completely re-equip it, the master will need only two hours. However, such a device has significant disadvantages:

release of toxic substances;
unpleasant taste.

It is better to replace the old refrigerator with an environmentally friendly one wooden structure in the form of a box or box. Then there will be no unpleasant moments or health problems when consuming smoked products.

How to make a cold smoked smokehouse from wood with your own hands: step-by-step construction

When wood is used as a building material, there is no need to worry about the likelihood of the wood easily igniting when it comes to cold smoking: the resulting smoke has a very low temperature. The structure is easy to install yourself. The only mandatory condition is to place the structure on a slope.

Wooden smokehouse option

The facility is perfect for preparing smoked meats with a delicious taste. His components are:

hearth;
adit-chimney;
smoking chamber.

Stages of constructing a cold smoked smokehouse on a slope:

How to make a stationary brick smokehouse with your own hands

The brick will look aesthetically pleasing. The smoked products obtained in such a facility are no worse than those from a factory stainless steel smokehouse. But the cost of the latter is much higher than the funds you spent on making a useful homemade product. A do-it-yourself cold-smoked smokehouse for your dacha will help make meat and fish delicacies even tastier without additional costs. In order not to make mistakes in the calculations, a drawing of the future structure is made before construction begins. So, you can see how much building materials you will need.

Stages of construction of a stationary smokehouse in the country:

How to make a universal smokehouse with barbecue with your own hands

This building for a summer residence is quite complex, but it can satisfy any requests of its owners. It can be used to fry, smoke and grill foods. The structure should be located as far as possible from wooden buildings. A solid foundation is made for it. It is good to use rubble concrete.

Step-by-step instructions for building a foundation for a smokehouse

Allows you to clearly determine the location for each structural element. It is recommended to use red stove bricks in construction. The firebox is made of thick-walled metal. If you cover it with a stainless steel sheet on top, you can increase its service life.

A grill-smokehouse can have not only a roaster, a smokehouse, a barbecue and a cauldron. The latter requires an additional chimney. If you use iron circles with different diameters, they will fit various dishes, in which they usually cook: for example, you can boil a kettle.

How to make a smokehouse with your own hands using a metal barrel

A stainless steel barrel with a volume of 100-200 liters is pre-cleaned and washed. You need to cut a hole in the bottom to install the chimney. A stainless steel barrel is placed on a special stand made of bricks or blocks. The product should be cut off top cover, which is subsequently adapted to a tray for fat flowing out during the smoking process. Its diameter should be smaller than the diameter of the barrel. Then the smoke will pass through unhindered.

To smoke food using the cold smoking method, you need to make a grate. Alternative option is to secure pieces of reinforcement in a barrel from above. In addition, you can install several grates in one smokehouse barrel. They are installed at a distance of at least 15 cm from each other.

Design diagram and photo of the finished barrel smokehouse

To secure the grates, hinges are welded to the walls of the smokehouse.

How to make a smokehouse for cold smoking from other scrap materials with your own hands

Skilled craftsmen make their own useful homemade products made of stainless steel. To make a camera, you need to take a sheet of stainless steel. The material is cut and bent into a cube without the top side. The seams of the product are firmly welded. Craftsmen adapt an old pressure cooker as a smokehouse.

Do-it-yourself electrostatic structures allow you to cold smoke food. The electric heater acts on the chips, producing smoke.

Meat and fish are fumigated with smoke particles with a pleasant smell. The heating element turns off when the smoke temperature reaches the desired value and penetrates into the chamber.

So, first, let’s define what should be called smoking? It must be said that this is a process in which heat treatment of meat and fish takes place. As a result, products acquire an unusual taste, are cooked and are free of harmful impurities.

Features of smoking

Hot smoking occurs with smoldering coals, sawdust or straw. Cold smoking is carried out for several days at a lower temperature. Despite the fact that products are stored longer than with hot smoking, it is the second type of smoking that is used.

Hot smoked products can be obtained much faster than cold smoked ones. Hot smoking is most often used in suburban area, when hiking, on picnics. Let us immediately note that we will cook everything with our own hands. We use manufacturing manuals.

Among the products that are suitable for smoking are:

fish,
meat,
sausages,

Moreover, smoking is carried out both whole and in pieces.

Before smoking meat, you need to treat it with spices and let it brew. As soon as, after running a fork through the meat, it is discovered that there is no blood, you can begin to smoke it.

Concerning smoking fish, then you can smoke it either whole or cut up. If the fish is small, then smoking is performed without cutting. It is best to smoke fish that is salted and slightly dried.

If the fish is too fatty, then it needs to be wrapped in parchment. For smoking, it is best to choose fruit tree species, but in principle all types of wood are suitable. It is best to smoke on wood that does not have bark, since the bark may contain resins, and this will affect the taste of the smoked dish.

Simple DIY smokehouse options

Now let’s look at how to create a simple smokehouse with your own hands, without putting in a lot of effort and time. The smokehouse itself is a simple device made of metal or plastic. There must be a lid. Inside, meat or fish is laid out on the grill.

Pieces of food should not touch each other. As soon as the wood chips are placed on the bottom, they are lit. The smoldering process begins. And the lack of oxygen in the required volume leads to the formation of thick hot smoke. The smokehouse may also have a tray where the fat will drain.

So, the simplest option is a camping smokehouse. A little shavings are placed at the bottom of the container. For example, take a bucket. We will install a grid in the middle. We will place smoked products on it. Cover the bucket with a lid and put it on the fire. While the fire is burning underneath, the lid should not be opened.

As soon as smoke and steam starts coming out from under the lid, smoking has begun. It is worth noting that you should not overheat the smokehouse either. While the meat is drying, which is a third of the total time, you need to maintain medium heat. The rest of the time we light the fire bigger. It is very easy to determine how normal temperature in the smokehouse. To do this, you need to drop water on the lid. If the water evaporates without hissing, then everything is fine.

Smoking lasts no more than forty minutes. At first, you can try to remove the smokehouse from the heat and quickly test the product for readiness. Once you get used to the procedure, you won’t need to test the dish to see if it’s done.

As soon as the specified time has passed, the meat can be removed from the smokehouse from the heat. But you don’t need to take out the product right away: let it brew slightly. If you're camping, you don't need to use the grease tray.

Smokehouse with a water seal for hot smoking from of stainless steel

If your smokehouse will be located on a suburban area, then you should think about a more serious design. To do this, take stainless steel and weld the box.

Smokehouse with a water seal: diagram

You can create a special tube in the lid through which smoke will escape. The smokehouse can even be installed in an apartment.

Hot smoked smokehouse with a water seal, photo

In this case, a continuation of the hose is put on the tube and placed out the window. The smokehouse is filled with fuel. Now we load the meat. There must be a tray to collect fat. Now we put the structure on gas stove, and it all begins.

Country smokehouse from the refrigerator

An excellent option is the one that is made from the refrigerator. Of course, the plastic needs to be removed. The hole at the back of the refrigerator is welded shut and a hook is placed on the door. We place a potbelly stove inside the refrigerator. The flue will be exhausted through the top of the refrigerator.

You can put wood chips on the top of the stove, and the stove itself is heated with any kind of fuel. The meat grids are already ready - these are former regiments refrigerator.

Many people dream of acquiring a personal smokehouse, but current prices, as we know, are prohibitive. However, the distinctive feature of the smokehouse is its extreme simplicity of design. Therefore, making a smokehouse with your own hands is quite possible, even in the absence of special skills and knowledge. The main thing is to prepare all the necessary tools/materials and strictly follow one of the step-by-step instructions below. So the photo below shows the step-by-step DIY assembly process efficient smokehouse for cold smoking:

First, it is worth noting that food that has been smoked correctly, “for real,” not only has excellent taste – this point is just the tip of the iceberg. In reality, properly smoked products do not have any harmful properties. That is why a personal smokehouse is a true find for everyone who lives or likes to spend time outside the city.

DIY cold smoked smokehouse

Option 2. Home hot smoked smokehouse

Option #3. Do-it-yourself cold smoked smokehouse from an iron barrel

Another simple smokehouse device is shown in the image below. The smoking chamber in this case is installed on bricks buried upright in the soil. If this is not done, the camera may move along the ground, which is limp from condensation.

The principle of operation is extremely simple: the smoke, reaching the chamber, cools down and gets rid of all harmful substances, which go into the ground in the form of sediment. The same applies to water condensate. But you shouldn’t hope that it’s easy to handle such a simple design - on the contrary, it should be done only with knowledge of the matter.

First of all, the slate, which is located further from the barrel here, is intended to regulate the distribution of smoke. A damp burlap draped over the mouth of the structure is necessary to retain smoke in the chamber and smoke circulation in general. If you smoke correctly, there will be no smoke above the chamber - its remains will settle in the burlap, which will gradually become dirty and gain mass as it is used.

In addition, the smokehouse must be constantly looked after: if the burlap dries out and smoke begins to seep through it, it should be immediately sprayed with water. Finally, the soil under the structure will become limp under the influence of condensation, even in the case of dry weather or the presence of a special canopy. Therefore, before each new laying of products, the structure must be allowed to dry. Otherwise, the earth will not absorb everything unnecessary from the smoke, but, on the contrary, will return it all back. The food will become soggy, stink and taste disgusting.

Note! For this reason, you will not find smoked meats prepared in a real cold way on store shelves. And if you find them, it’s better to avoid them. Regardless of their size.

Option number 4. Making a cold-smoked camp smokehouse

Such a do-it-yourself smokehouse, which is rightly called a camp smokehouse, is shown in the image below. Thanks to this device, you can prepare a product whose quality is in no way inferior to those described above. But even this simple design can “boast” of his secrets.

One of these secrets is, for example, that the chimney adit must be dug either in loam or clay. The total length of the shaft should be between 250-400 centimeters.

Note! The secret is that such a mine can be built in a cliff where the burrows of shore swallows are located. This way you won't have to dig too much.

In addition, there will be no need to take a barrel or bucket with you without a bottom, and fences for the smokehouse are also optional in this case. If the mine shaft is deep enough, then the mouth can be made wider for backfilling, several fallen trees can be laid on top and everything can be covered with branches as described earlier.

Finally, the formation of smoke will be controlled not by the damper, but by the damp leaves that will be placed on the fire. What is characteristic is medicinal herbs cannot be used for this.

Do-it-yourself hot smoked smokehouse made from metal sheets

First, prepare everything you need for work, in particular:

a pair of metal sheets measuring 156.5x61 centimeters and 0.2 centimeters thick;
thin reinforcing rods;
grinder;
meter;
welding machine;
carpenter's corner.

The manufacturing process is not extremely complicated; the main thing is to strictly follow the instructions below. So, the algorithm of actions in this case should be as follows.

Step one. Take one first a metal sheet and divide it into four equal parts. The last condition must be met if the future smokehouse is planned to have a square cross-section. The easiest way to cut a sheet is with a grinder.

Step three. To ensure a completely sealed structure, weld all internal seams. It is important that all actions are carried out with the utmost care.

Step four. Take a second metal sheet and cut out the bottom of the future structure from it. Weld this bottom to the pre-welded box.

Step five. Now you can safely start making the lid. First, take a grinder and use it to cut four identical strips of stainless steel, the dimensions of which are slightly larger than the external dimensions of the finished box. Next, weld the cover to the body. As a result, you should have a fairly deep lid that can be easily placed on the body of the smoking device.

Step six. We can say that the DIY smokehouse is almost ready. But in order for the work to be completely completed, weld comfortable handles and a couple of levels of metal rods to the body. In addition, at the bottom it is necessary to weld rods through which a tray will be attached, which is necessary for collecting fat and juices. As for the top row of rods, it is necessary in order to hang hooks with meat, fish or lard.

For a more detailed introduction to the manufacturing process, we recommend that you watch the thematic video below.

Video - Making your own hot smoked smokehouse

It is worth adding that in the design described above you can smoke almost any product. The role of a heat generator will be electric stove. If you need to achieve more high temperatures, then it’s better to light a fire.

Note! As for the dimensions of the case, they may well be different. It is only necessary that the smoking chamber be sealed. For this reason, even before starting production, you should take care of the drawings of the smokehouse or, as an option, use those presented in this article. This way you can easily calculate the required amount of consumables.

Below is another interesting option for creating a hot smokehouse at home.

Video - Simple “hot” smokehouse yourself

Option #5. Cold smoked smokehouse made of PET film

So, there are many manufacturing options, as we have just mentioned. We'll start with step-by-step instructions for making simple device, intended for cold smoking. For work, ordinary polyethylene film will be used.

Step one. First, buy the film itself - you will need about 2 meters. Give preference to the densest material, which is usually used in the construction of greenhouses. Sew up the “sleeve” on one side so that the result is a kind of bag.

Step two. Also, to make a smokehouse with your own hands, you must find a small, flat piece of land, the area of which is approximately 1 square meter. Drive wooden stakes, 2 meters high, into the corners of this area and connect them to each other on top using jumpers. It is important that the result is a fairly stable structure.

Step four. Hang the fish that you have previously prepared for smoking on rods, but it is important that the fish do not touch each other.

Step five. Pull a “bag” of polyethylene film, about? height. Fill the area with 1/2 a bucket of glowing coals, and lay more green grass on top.

Step six. Stretch the film all the way to the ground, then press it tightly. It is necessary to achieve maximum tightness homemade smokehouse. That's it, the device is completely ready for use, and you have spent very little time and effort.

Note! In the future, if necessary, add green grass so that there is thick smoke inside the structure. After three hours, the film can be removed and the fish can be ventilated. If the carcasses are large, then the next day they must be re-smoked in the same way.

Smoke generators

To smoke meat successfully, a smoke generator is required. How the simplest such generator works is shown in the image below. As for the heater, it is shown here conditionally, since, as mentioned earlier, it can be absolutely anything. The generator also requires special fuel, but more on that later.

The supercharging is not indicated conventionally. If the generator operates on natural draft (and this requires the smokehouse to be located 200-300 centimeters above it), then it can only be used for pseudo-cold smoking. Real hot smoking requires that the chamber has high pressure, while thrust, as far as we know, provides vacuum.

Below is more interesting scheme smoke generator. This device operates on the following principle: the block, which is pressed by a spring equipped with an adjusting screw, begins to rub against the pulley even before friction and smoke formation begin. Here on the engine there is a fan that drives smoke into the chamber.

This diagram shows brushed motor alternating current, and it fits best. Here its power should be 200-300 watts. But in case of using asynchronous motor with capacitor starting (and such devices have a fairly rigid external characteristic), then approximately 1500-2000 watts will be required to turn the shaft.

Note! As a result, we will briefly talk about the firewood that can be used. Conifers are not suitable at all, as they will spoil the taste of the food. The best wood Cherries are rightfully considered for smoking, although other fruit trees can be used.

Key principles of proper smoking

There are three basic principles on which the entire smoking process is built. All this, by the way, is quite accessible even in the kitchen of an ordinary city apartment, but that’s not what we’re talking about now. We will tell you exactly how to smoke at the end of the article.

Principle No. 1. Fumigation and heating should be as uniform as possible. The food should be evenly enveloped in thermal energy and smoke from all sides. Otherwise, fractionation of the product components may occur, which is why harmful substances will appear and the taste will noticeably deteriorate.
Principle No. 2. Penetration must be gradual. When placed correctly, the product must be kept not only for a certain time - it must also be held near light smoke. The components of the latter will penetrate the product evenly, due to which the required quality will be obtained. In general, the process should proceed according to the following scheme: the smoke fumigates the stored products until it “becomes unusable”, after which it is replaced with fresh one. This is quite easy to achieve, since the “exhausted” smoke, having the same temperature indicator, weighs less and therefore rises. It is only necessary that it lingers near the product for a certain time.
Principle No. 3. The smoke should be light. The heavy fractions contained in it must precipitate under the influence of condensation before they reach the food. It is impossible for pyrolysis gases to be present in the smoke. In a word, the smoke should be aromatic and light, without fumes, and at the same time - with a large amount of oxygen, which, as is known, is capable of neutralizing pyrolysis gases.

What doesn't matter?

It’s the dimensions of the smokehouse that don’t matter. During construction, only one requirement must be observed - between the product and the walls of the device, as well as other pieces, there must be a gap of at least 10-20 millimeters.

Note! The only exception is small fish, which are smoked in bulk (this includes cod, sprat, etc.).

The material from which the smokehouse is made is also important. At the same time, for preparing bear meat using cold smoking technology, as well as other meat that has a specific taste, it is better to give preference to an old oak bud from wine or pickles.

Basic smoking methods

Cold smoking, at a temperature of 30 to 50 degrees, gives the most delicate and refined taste. Pork smoked in this way can be stored in a dry basement for more than a year, while in the refrigerator it will soften within a month. However, cold smoking takes quite a long time - from three hours (if we are talking about small fish on the grill) to three days (for example, for a massive pork thigh). Moreover, the product must be properly prepared (more on this a little later), which takes another 1-5 days. However, a do-it-yourself cold smokehouse is the easiest to implement, although it requires a plot of land measuring 3.5 x 2 meters.

As for hot smoking, it is performed at a temperature of 70 to 120 degrees. Some recommend raising the temperature to 350 (!) degrees, but it is not known where such recommendations even come from. Hot smoking does not require much time - everything takes no more than four hours. Also not required preliminary preparation food.

Note! Hot smoked meats are noticeably inferior to cold ones in terms of taste qualities, and they are often stored for no more than 1.5 days. They cannot be stored in the refrigerator as they will freeze. They will go rotten in sealed containers, which is something you should keep in mind if you plan to take them on the road.

There is also semi-hot smoking, in which the temperature ranges from 60 to 70 degrees. For this, the simplest smokehouses designed for cold smoking are used. A common person hardly distinguishes a cold-smoked product from a semi-hot one by smell or appearance, but in terms of taste it is the same as hot smoked.

For the semi-hot method without preparation, you can use exclusively fresh products - fresh meat, for example, or freshly caught fish.

Below we will discuss several popular options for making a smokehouse. Let's start with the simplest thing - a cold smoking device.

So, now you know how to make a smokehouse with your own hands, you have several instructions with the corresponding drawings. All that remains is to prepare everything you need and get to work! That's all, good luck and warm winters!