Wooden smoking box. DIY cold smoked smokehouse - drawings, dimensions and construction instructions. Semi-hot and hot

A wooden smokehouse visually resembles an ordinary cabinet (albeit under a roof) with shelves and hooks built into them. On top it can be equipped with a hood and a pipe; in the lower side there is a pipe for the entry of smoke from the firebox. As a rule, the stove is installed below the “ wooden house", sawdust is placed there, and the products that need to be smoked are suspended in the smoking chamber. This device works quite simply, but the smoked meats are tastier than store-bought counterparts, and the cost is cheaper, and balyks and fish can be produced in any quantity. It is worth noting that the design of a wooden smokehouse can be very simple or complex, with a foundation.

Wood smokehouse design

A wooden smokehouse is easy to make with your own hands; it consists of two parts: a wooden chamber and a stove. To assemble the wooden part you will need: boards, wooden beams, tow, and you can fasten all this together with the help of nails, a hammer and a saw.

Detailed instructions:

1. First of all, we assemble a rectangular structure from beams, which will become the basis of a smokehouse measuring 2 x 1 m (height to width ratio).
2. We cover the facade of three sides of the “cabinet” with boards as tightly as possible. To avoid gaps, you can use a floor board with keys and grooves. By connecting the boards using the locking method, you will get a completely seamless surface. To seal gaps between regular boards, use tow.

   

   It is important that the boards are installed as tightly as possible

3. Doors will be installed on the fourth side. We cut them strictly to the size of the doorway.

   

   The door must close tightly

4. We attach fittings to the doors: a latch, a handle. We hang the door on hinges nailed to the body of our building. It is important that it closes tightly.
5. We recommend making a gable roof made of wood. The floor and walls also need to be covered with boards so that there are no gaps.
6. We install a pipe in the roof with a wooden valve taken from a stove or heater. A simple option is to attach wooden board on hinges, which can be closed at any time to prevent smoke from escaping.
   
7. The final stage is the installation of internal shelves. We leave gaps of several centimeters between the shelf boards so that the smoked meats cook evenly.
8. The final touch is stretching the nets from unpainted materials. We screw hooks into the bottom of the shelves for hanging products.
   

It is convenient to lay out hams and other meat products on the shelves, fish on the net, and hang pieces of meat and large fish on hooks.

Important Feature

If you want to make a smokehouse with a foundation, then start with it. After a foundation with a pipe for smoke entry has been laid out of blocks or bricks, proceed to the manufacture of “ wooden cabinet", which is installed on the foundation.

If you have designed a smokehouse without a foundation, then make the bottom hole only after the stove is completely assembled.

Furnace installation

To assemble the stove, it is impossible to do without a welding machine, an angle grinder, and a sheet of metal four millimeters thick.

Furnace installation:

1. On a sheet of metal with chalk we draw three sides (bottom and top future furnace) measuring 50 x 50 cm. You will get a cube that needs to be held together using a welding machine.
2. Inside the structure, four centimeters above the middle, it is necessary to weld a partition from the same metal sheet. This is necessary to divide the oven into functional areas(you will get a compartment for sawdust and a firebox).
3. We weld the metal cube with an even seam.
4. We weld a chimney pipe on the side at the bottom, creating a so-called chimney.
5. We mount another pipe with an elbow on top, bring it to the wooden smokehouse, and make a cutout corresponding to the diameter of the pipe.
6. Now you need to make metal doors for two compartments. We make hinges and hooks for doors ourselves from strong steel wire.

Note: The furnace can be made of refractory brick, placed below the floor level at a distance of one and a half meters, and connected to the smokehouse with a pipe.

It's time to exploit

Everything is ready, and you can try out cold-smoked wooden smokehouses. First of all, pour sawdust or wood chips into the recommended compartment fruit trees. We heat the stove, hang it on hooks or put fish and small pieces of meat on the net. and warmed up well, the pipe on the roof should be closed. To monitor temperatures, mount a mechanical thermometer on the wall; mercury cannot be used. So, when the temperature in the smokehouse is +50...+60 degrees, open the valve of the top pipe. Let the smokehouse run for about an hour, then you can take out the experimental smoked meat - it should be hot and have a characteristic color. If you notice any cracks during the smoking process, remove them immediately.

Using the method described above, we obtained a hot smoked delicacy. A do-it-yourself cold-smoked smokehouse made of wood should operate at a temperature of +20, maximum +35 degrees. By lowering the temperature, the smoking time increases. With the cold method, the meat is smoked for more than one day. At a temperature of +20 degrees Celsius, smoke penetrates into the fish and the meat becomes almost cold, without heat, so the product must be soaked in a saline solution before the smoke treatment process - this contributes to the death of pathogenic bacteria.

In such a smokehouse you can cook smoked meats for the holidays and even. Try building a smoking chamber with your own hands and blog about your achievements.

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 delicious.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 muck is not destroyed during the processing process.
6. 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.
7. 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.

Trees coniferous species and those that are 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:

1. Smoke generator (furnace).
2. Chimney channel.
3. 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 in such a way 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 are also 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 complete - 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 brake system(better from a domestic car, as 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 secure 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 wood 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

Schemes and drawings

What could be tastier than homemade smoked meats? Many craftsmen are interested in a description of the principle of creating homemade products that are useful in the household.

The finished products are shown in the photo; cold smoked smokehouses can be made with your own hands. Products homemade is a welcome treat.

Self-made design

Cold smoking is the process of processing food using smoke at a temperature of 32 degrees. The process must be organized correctly, so the master will need to figure out how to make a cold smoked smokehouse correctly. It is important not to make a mistake with the construction scheme.

It is necessary for the hot smoke to become cold. To do this, use a tunnel that connects the firebox to the compartment where the products are placed. The length of the tunnel can vary between 2-7 m. This distance is taken into account to calculate the length of the chimney.

If the firebox is located at a distance of more than 7 m from the smokehouse, draft problems, as a rule, cannot be avoided.

How does the device work?

Principle of operation homemade smokehouse can be represented as follows. Food processing can last from 3 days. The process may continue for several weeks.

The main thing is to ensure that the smoking process occurs evenly. Do not mix in the smoking chamber different kinds food.

You need to prepare food in one go. It is important to sort products by size.

More about the design of the smokehouse

To make a firebox, you need to dig a trench with dimensions of 50x50. These values ​​may be higher. Often the width and depth of the pit are made to be meter wide.

The bottom of the firebox can be made of brick, and then covered with a tin sheet. Prepare cement mortar not necessary. It is enough to compact the bricks close to each other. The sides are also finished with brick. Here you will need a clay mortar for masonry.

When creating a drawing of a cold smoked smokehouse, you need to take into account both the distance of individual parts of the structure and the dimensions of the materials.

A trench is specially dug under a chimney with a diameter of 25 cm. The top needs to be covered with a sheet of iron. To prevent smoke from escaping, sheet material covered with earth.

A filter is installed at the junction of the smokehouse and the chimney. The main element is a metal mesh with small cells. Dense material is placed on the mesh. The filter protects finished products from soot.

It is important to make the smokehouse durable and reliable. In this case, the structure will stand stable and will not fall if someone accidentally touches it. At the top, the smokehouse is equipped with stainless steel rods.

Their thickness varies from 8 to 10 mm. They are durable and are used to hang food prepared for smoking. Usually food is hung on special hooks. An alternative replacement is a regular grill.

The simplest scheme

A smokehouse is considered a budget option, allowing the master to save building materials and time spent on construction.

The chamber with the products is 2 m away from the firebox. The basis for the smokehouse can be a metal barrel.

Note!

Stages of work

Having determined the dimensions of the smokehouse for yourself, you can begin construction. First you will need to dig a hole under the fire chamber. Its bottom is covered with a tin sheet. Thanks to this, it is possible to ensure more uniform smoldering of chips and sawdust.

The next stage of work is the installation of a chimney. The dug trench needs to be covered from above. Only non-combustible materials are suitable for this purpose.

The pit can be covered with a sheet of slate. The top of the chimney is covered with soil to ensure tightness.

The smoking chamber is installed in a barrel with the bottom cut off. A metal mesh is mounted below, on which burlap is placed. By combining these materials, the task of filtering out soot particles is effectively solved.

A metal grate is bolted to the top of the barrel, 20 cm away from the edge. It is not necessary to use this option; you can limit yourself to rods with hooks.

Note!

To fully understand all the nuances, you need to watch the corresponding video clip.

When cold smoking, food loses moisture gradually. During the drying process, smoke penetrates deeper into the food. The result is meat and fish delicacies with a delicious taste.

When the carcass of an old animal is smoked, its meat will remain somewhat tough. In order not to be disappointed, you need to be guided at first by recipes that have already been tested by many. It is better to leave experiments with shades of taste for later.

The finished factory-made smokehouse has several grates and a tray. It is better to choose a product with a large capacity so that smoking is carried out more evenly.

For lovers of long hikes, you need a smokehouse made of metal with a thickness of 0.8 mm. At the dacha, you can install heavier options, where the thickness of the steel body is 2 mm.

Photo of a cold smoked smokehouse with your own hands

Note!

Smoked meats are one of the most delicious products on the table, but choosing a good smoker in stores is difficult. During operation, you may not like it or not meet all the expectations of its owner, so it will be easier to make it yourself using natural wood.

Design features of wooden smokehouses

The design of the wooden smokehouse includes a cabinet. Its internal walls are equipped with brackets on which the nets are installed. Depending on the size of the box made, the number of stainless steel grates is provided (food will not stick). Installation option is also possible horizontal pipes, on which the product will be hung vertically.

The firebox (smoke generator) is important in the design. It is installed separately from wooden structure. Constructed from brick.

Between the firebox and the smoking cabinet, a pipe will be installed through which the smoke will be transported under the influence of draft.

Since the smokehouse is made of wood, it poses a fire hazard. This is the reason for the exclusion of installing an open fire source or electric stove in the middle of the cabinet.

Advantages and disadvantages of wood smokehouses

The advantages of wooden structures include:

• Ease of processing. If the camera is damaged, the material can be easily cleaned or restored;
• Ease. Wood is not a heavy material. If the cabinet is mobile, then one person can move it;
• Good thermal insulation. Due to the porous structure of the material, heat transfer slows down, so smoking will be fast due to the thermal resistance of the structure;
• Environmental friendliness. Involves providing a positive impact on cleanliness environment and prepared product;
• Adds extra flavor to cooked delicacies.

The disadvantages of a wooden structure include sensitivity to temperature changes and humidity. Rapid damage to the material is prevented by choosing wood hard rock, for example, ash, oak, beech, pink tree and etc.

We build a smokehouse from wood for the hot smoking method

Why is it called multifunctional? Because a do-it-yourself wooden smokehouse will be made not only for smoking food, but also for storing firewood.

Making the base

A foundation must be poured under the foundation. The depth of its laying should not be large, because the base will be only 1×1 m with a height of no more than 0.6 m. The process of laying an underground structure consists of the following actions:

• A hole is dug 0.3–0.4 m deep and 1 m wide;
• To protect against moisture, insulating material is provided;
• A crushed stone cushion is laid;
• Concrete blocks are placed;
• Tied with steel wire;
• Filled with cement.

After strengthening the foundation, you can begin laying with cinder blocks. The process provides for a chimney 1.5 m long and 0.15–0.2 m in diameter.

The chimney must be made of metal or ceramic pipe. A cylindrical product made of plastic under the influence of high temperature allocate toxic substances, which during the smoking process will get on the food and can cause poisoning!

Pipe laying is possible in two options:

• On the foundation, covered with brickwork or other heat-resistant facing material
• On the ground. Requires fixation with blocks on the sides

The length of the pipe from the chamber to the firebox must be at least 0.8 m.

Making a quality smoke source

It is called a firebox or smoke generator. Its dimensions are 0.6 × 0.6 m. Initially, it is laid out from fire-resistant material, and then lined with red or white brick. The design includes doors made of metal or cast iron for adjusting firewood.

The top of the firebox is also covered with brick, but before that steel sheets are laid. The seams and joints are covered with fireproof clay.

Assembling the smoking chamber

Assembling a cabinet for cold smoking begins with installing the frame. To do this, use bars 1.3 m long with a cross-section of at least 25×50 mm. It turns out that the height of the chamber will be 1.3 m.

The frame is sheathed on three sides with boards. The fit is as tight as possible, sealing the cracks with tow.

The smoking cabinet can be made of lining or floor board. The latest product has keys and grooves that eliminate problems with gaps.

The fourth side is for installing the door. They are made exactly to the size of the opening and secured to the camera using hinges. On finished doors the handle and latch are mounted.

The design provides gable roof. In addition, the rafters on one side will be 2–2.5 times longer in order to build a cover for storing logs.

It is worth determining the importance of installing a “fungus” that allows the smoke to escape from their chamber. Its design is tightly adjusted to the roof structure, and the seams are sealed with moisture-resistant sealant.

The wooden sheathing is covered with any roofing material that will protect the smoking cabinet from rain.

The floor is also covered with boards. The seams are sealed with tow or NOT polymer sealant (polymer will release harmful substances into smoke).

Installation of shelves for food preparation

A set of shelves (quantity according to personal preference) is made from boards. There should be gaps between them for good circulation of smoke inside the chamber. WITH reverse side shelves are equipped with hooks that will hold products. It is possible to stretch the mesh instead of hooks, but it should not be painted.

The finishing touches are the installation of a tray to collect fat and juice released during smoking, as well as a temperature sensor to control the heat in the firebox.

Wooden smokehouse for cold smoking

A do-it-yourself cold-smoked smokehouse made of wood is not a simple device and requires time and budget investments, but using step-by-step recommendations By assembling it, you can make your fate easier in this difficult task:

To prevent smoke leakage, the inner layer of the cladding is laid vertically and the outer layer horizontally. The door should also have grooved projections around its entire perimeter.

• We make a sheathing for the roof (1-2 bars will hold roofing material). We attach a metal chimney to one of the bars;
• A hole is drilled in the door to mount the temperature sensor, and a latch is also installed.

The individual parts of the wooden smokehouse are ready, all that remains is to place the “house” on the base and fasten the two structures with metal dowels. For reliability, it is recommended to apply cement mortar between the well and the chamber.

I love cold smoked fish and meat and have long dreamed of buying or making myself a smokehouse for these purposes. I hatched these plans for about a year. Most of the smokehouses I came across were “universal” ones, for hot and cold smoking, and the price turned out to be simply astronomical. However, there remains a desire to have on the table your own smoked ribs (I mean cooked yourself, and not what you thought), fish, cheese wings, etc.

Requirements for the smokehouse

It was decided to make a smokehouse for cold smoking with your own hands, but there were a number of restrictions:

1. I have a small one country cottage area, where there is no space to place a stationary wood-burning smokehouse and dig a long trench to cool the smoke. After all, we all know that during cold smoking the smoke temperature should be in the range of 15-40°C.
2. The smokehouse should be relatively inexpensive, for obvious reasons.
3. At the same time, it should be mobile (it can be moved) and not too scary (I'm not a carpenter).
4. The smokehouse should be small. I'm not going to smoke half a pork carcass or anything like that.

Smoke source for cold smokehouse

A study of information and drawings on the Internet showed that they are mainly used as a source of smoke. regular firewood. The smoke is very hot and therefore requires a long pipe or underground trench in order for it to cool sufficiently.

I used an electric stove and a pan filled with sawdust as a source of smoke. The smoldering temperature of sawdust is not so high and therefore it is easier to cool it. A flexible aluminum air duct of relatively short length is sufficient.

Then I found on the Internet a special stainless steel device that is designed to smolder sawdust in it. They write that in such a smoke generator, sawdust can smolder for up to 10 hours. It must be very convenient. Found it on Amazon, but expensive.

Cold smoked smokehouse device

The body for the smokehouse was a cabinet made of plywood that I hastily knocked together. Doors were attached to the cabinet, also made of plywood, and several holes were made for ventilation. Wheels were screwed to the bottom so that the smokehouse could be moved. Unfortunately, I didn’t make a video or step-by-step photographs of production, but I think everything is clear from the general photograph. This design is suitable for everyone.

• Bottom section

Here is the source of the smoke: an electric stove and a pan with sawdust or the smoke generator I described above. Just in case of fire, I lined the inside with metal sheets.

Attention: The design has not been tested in any way fire safety, so everything is done at your own peril and risk. It didn’t cause me any concerns in this regard, because... the temperature in the lower section is relatively low, but it is better not to leave the smokehouse without control.

• Middle section

This is a smoke cooling chamber. I placed an aluminum air duct about 4 meters long in it. I placed the sleeve vertically so that the smokehouse meets the requirements of compactness and mobility.

• Upper section

The chamber in which the products are directly smoked. It has an adjustable hole at the top to allow smoke to escape. For your convenience, you can add shelves and hooks there, depending on what you plan to smoke.

From what is not visible in the photo: the doors have latches for locking, later a thermometer was built into the upper section, and a seal was glued around the perimeter of the door in the lower section to prevent smoke leakage.

UPDATE: If the smoke is not cold enough, you can remove side walls cabinet and/or increase its height to accommodate a longer air duct.