Do-it-yourself wooden smokehouse. Homemade cabinet for cold smoking. metal and stone

A wooden smokehouse is a useful thing in the household that will help diversify the diet with delicious food.

It is not difficult to make such a device.

By a wooden smokehouse is meant a complex of specialized equipment and a wooden camera, which will be filled with smoke.

Advantages and disadvantages of cold and hot smoked wood smokehouses

At smokehouses made of wood a lot of advantages. These structures are made of easily workable material, so the body of the smoke chamber can be of any shape and size. It can be decorated with carvings, tinted with impregnations.

Photo 1. Hot smoked wooden smokehouse during cooking. Equipped with retractable rails on which you can hang products.

Another design advantage is availability and wide choice of materials for the manufacture of. In the process of work, you will need tools that are available in every home: a hammer, a screwdriver, a hacksaw, screwdrivers.

Unlike metal smokehouses, wood appliances can be insulated. This will provide stable temperature inside the smoke chamber. As a heat insulator, materials are chosen that do not emit harmful substances when heated. These are ecowool, mineral wool, sawdust and shavings, felt, expanded clay, needles.

Standard scheme of a wooden smokehouse with a smoke cabinet

Standard wooden cold smoked smoker consists of the following elements:

• smoke chamber (cabinet) 90x60x120 cm;
• metal pan 55x85 cm;
• 2 grills made of wood or metal 90x60 cm;
• tall wooden legs from 15 cm;
• plastic or metal flue pipe 50 mm;
• pipe-chimney section 100 mm, length 3m;
• roofing materials for roof protection (slate, profiled sheet, metal tile, roofing felt);
• a firebox (furnace) made of metal or brick, which is located at a distance at least 3 meters from the smoke box.

Photo 2. Smokehouse made of cold smoked wood. The firebox is made of bricks and is located underground, connected with a smoke cabinet by a chimney.

Products are placed on grates installed in the smoke chamber. The tray is designed to collect fat. Legs are needed to give the structure stability. Can be mounted in the wall of the smoking chamber thermometer for temperature control.

The smoke cabinet and the firebox are connected by a chimney pipe. A chimney pipe is cut into the roof of the smokehouse. It is closed with a gate (rotary damper). The function of this element is traction control.

Materials for manufacturing: timber, planed boards, plywood and others

Non-resinous wood species are suitable for the manufacture of a wooden smokehouse. Among them:

• cedar;
• alder;
• Linden;
• Birch;
• aspen;

You can use the following materials:

• plywood thick from 8 mm;
• planed boards;
• lining;
• bars of any section;
• wooden block house.

Laminated boards impregnated with adhesives are not recommended for use: OSB, chipboard, MDF. When heated, these materials will release substances harmful to human health. In addition, under the influence of temperature and moisture, these canvases can delaminate.

Before using boards for the construction of a smoking chamber, they must be treated with an antiseptic. fit Pinotex, Pirilax, Senezh ECOBIO.

Attention! When choosing a tree, pay attention to number and size of knots. In the process of heating the boards, these knots will deform and fall out. Thus, the integrity of the smoke chamber will be violated, which is unacceptable. Therefore, it is recommended to purchase high-quality non-resinous wood.

It is desirable for the master to have such power tools as jigsaw, drill or screwdriver. They will greatly facilitate and speed up the process of work. You will need a tape measure, ruler, building level, square, a simple pencil.

Project selection

The smokehouse project includes: its plan location on site and structural element drawings. For each part, indicate the dimensions.

First of all, they are determined with the desired dimensions of the smoke chamber body. You can focus on the proposed standard scheme of a wooden smokehouse.

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• flat;
• lean-to;
• gable (house);
• trapezoidal.

The easiest roof model to manufacture - flat. A little more complicated is a shed design, located at an angle 5-20°C relative to the ground level. The smoke exhaust pipe can be placed on any part of the roof: left or right.

The inlet for the chimney pipe can be in the lower part of the wall of the smoke chamber or in its bottom. The choice depends from the method of connecting the smokehouse to the firebox. If it is decided to lay the chimney below ground level, the inlet is made in the bottom wall (at the bottom).

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Do-it-yourself device manufacturing steps

Instructions for the manufacture of a wooden smokehouse with chamber dimensions are proposed 90x60x120 cm.

smokehouse base

The main elements of the smokehouse frame - 4 wooden blocks section 50x50 cm and length 150 cm. These will be the vertical racks of the smoking chamber. The length of the bars is chosen with the following calculation: the height of the chamber 120 cm and legs 30 cm.

In addition to vertical racks, you will need horizontal crossbars made of the same material (bars 50x50 mm). Total required 4 bars long 60 cm and 4 bars long 90 cm. To connect horizontal and vertical racks, metal corners, wood screws, a screwdriver are used.

Frame

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The frame from the inside is sheathed with the material chosen as the main one.

Boards (plywood, lining) are attached to the racks with nails or self-tapping screws. Since the cross section of the wooden frame bars 50x50 mm, between the inner and outer skin, a free space is formed with a width 50 mm.

In the openings between the racks of the frame lay a heater with a thickness 50 mm.

The optimal choice is mineral wool boards.

If it is decided to use loose insulation (sawdust, fire, needles), it is backfilled after the sheathing of the outer walls of the smoking chamber is completed.

Important! It is desirable to prevent the ingress of fibers or particles of insulation on food. To do this, the inner lining of the smoke chamber (from the side of the heater) is closed food foil and only after that lay the heat-insulating material.

The final stage of work on the manufacture of a wooden smokehouse body is sheathing of external walls over insulation.

Roof device

In accordance with the selected project, a shed or gable roof is erected. You can also leave it flat. In the upper ceiling (the upper wall of the body) make a hole for the chimney. Install the pipe and seal the gaps in any way: tow, heat-resistant sealant, polyurethane foam.

The outer side of the roof is covered with roofing material, having previously made a crate of bars with a section 20/40 mm or 30/40 mm. Thus, the ventilation gap required by the technology is formed, which will prevent waterlogging of the wood with all the consequences: rotting, the formation of fungus and mold.

Photo 3. The process of manufacturing a wooden smokehouse at the stage of installing a gable roof.

Lattices

Smokehouse grates can be made from durable wooden slats with a cross section 10x15 mm or 10x20 mm. The length of the rails corresponds to the depth of the smoking chamber - 60 cm. All elements of the lattice are located at a distance 3-4 cm from each other.

Pallet

It is recommended to make a metal pan to collect fat. It is much easier to clean than wood. For the manufacture of this smokehouse element, it is desirable to use food grade stainless steel. A rectangle with a size is cut out of metal with a grinder 55x85 cm.

From each side recede to the center of the rectangle along 1 cm and draw the corresponding lines. Shallow cuts are made along these lines with a grinder with a thin ( 1-1.5 mm) disc for metal. According to the incisions made, the stainless steel sheet is bent. Get pallet sides. Its corners are seized by welding or tightened with bolts.

Smokehouse assembly

Of bricks or sheets of metal make a firebox, which should be at a distance 3 meters from the smoke chamber. A chimney pipe is built into the furnace, the opposite end of which is connected to the smoking chamber.

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At the moment, there are many options for creating a home smokehouse.

First of all, you need to decide what kind of smoking process is needed, there are two of them:

• cold;
• hotter.

Most people give their preference to the cold, so we will talk about it.

With such preparation, it is necessary to understand the rules of creation, as well as to know a number of features:

• The smokehouse consists of two separate parts, which are interconnected by a chimney. The first part is the place where the products are located and where the smoke enters, the second is the place where this smoke is created, it is presented in the form of a fire.
• Cooking temperature 30 - 35 degrees.
• Due to the low temperature, the food takes a long time to cook. This process usually takes several days.

Let's figure out how and from what you can make a smokehouse:

• Brick. It is very durable and does not require special care. The disadvantages are its lengthy assembly process, as well as the fact that it is stationary.
• From a tree. It requires special care, but it can add an additional smell and taste to products. It is also perhaps the most popular and practical option.
• From a barrel. This is an option for beginners. It does not require much time, money, or special skill to create. Also, this option is convenient because the barrel does not take up much space and you can always hide it at the time of uselessness.
• From old household appliances. Oddly enough, old appliances (such as a refrigerator) can be a great option that does not require additional costs.

We now turn to the consideration of each option separately and in more detail.

This option is perfect for people who understand the whole cooking procedure. This design is very similar to the oven, which consists of two sections. First of all, consider the main features of this option.

Creation Features

• The right choice of location. It is best to build further from home, for greater security. It is also necessary to understand that it will not work to transfer the structure, so we thoroughly approach the choice of location.
• Site preparation. After choosing a construction site, it must be prepared. Preparation includes leveling the ground and laying the foundation.
• Purpose definition. If you build from brick, then you need to understand that it will be almost impossible to remake a cold smoked structure for hot smoking or vice versa.

Dimensions

It is difficult to say about the required dimensions, because there is no standard. In order to determine the size, it is necessary to understand exactly for what purpose the smokehouse is created.

If it will be used 1-2 times a week to cook a few fish for dinner, then you should not go big. If a person wants to engage in the production of smoked meats, you can do more.

However, the minimum size is approximately 50 cm long, 50 cm wide and 70 cm high. If you do less, it will not be very practical. The maximum size can be any, depending on the desire of the owner.

In order to determine the size, it is necessary to understand exactly for what purpose the smokehouse is created

When creating, you will definitely need a number of materials and tools, all of them can be divided into two types.

General:

• Bricks.
• Sand.
• Rubble.
• Cement.
• Master OK.
• Reinforcement or iron grating (to strengthen the foundation).
• Pipes.

Special:

• Metal door.
• Hooks (or mesh) for products.
• Tray (for collecting fat).
• Thermometer (optional).

Step by step creation process

So, having collected all the tools and having decided on the goal, let's get to work:

1. Drawing up a drawing with exact dimensions(you can make them yourself, order or find ready-made ones on the Internet).
2. The first task is to make the foundation. To do this, we dig a hole with a depth of 50-70 cm. Down we fall asleep a layer of sand, then crushed stone, then we lay the reinforcement (best of all, a metal mesh according to the size of the foundation). Next, fill the bays with concrete and let it harden.
3. Preparation of the hearth site. We also dig a hole, fill the bottom with concrete, and make brickwork on the sides. On one side we leave a place for the supply of smoke.
4. Now you need to connect the future camera and the hearth. This can be done in two ways. First, a ditch with a depth of 50 cm is done, then we either lay a pipe for supplying smoke into it, or completely lay it with a brick. If you put a pipe, then from above it is covered with earth. If you lay out of brick, it is recommended to make a small gable roof on top.
5. Camera building. On a frozen foundation, we begin to lay out a brick. Be sure to immediately decide on the masonry (you can choose any). We lay out the bricks, not forgetting to leave a place below for the chimney supply from the hearth. It is very important to lay the bricks correctly (row by row), apply the mortar to the bottom and sides of the brick, and also look carefully so that there are no gaps.
6. Having made the walls, we move on to the roof. It is usually made either straight or gable. Be sure to make a pipe for the exit of smoke. Also, this pipe should be able to be open and tightly covered, so it is best to make a hatch or bolt.
7. The last stage is the interior design. Down you need to put a removable container to collect fat (you can use a deep baking sheet). Also, special hooks are made for products. Hooks can be replaced with high-quality metal nets, on which meat and fish are laid out. It is convenient and practical to do this, because the products can be laid out in several rows.

Probably the most popular and beautiful type of smokehouse. Most often presented in the form of a small tower, which is an excellent decoration. First of all, let's look at the main features.

Creation Features

• Proper selection of materials. It is necessary to choose the right tree, as well as care for it for durability.
• Knowledge of the little things in working with wood is necessary.
• When creating, you need to pay attention to the little things. Unlike a brick smokehouse, a wooden one has its own characteristics and difficulties in the process of creation, so you need to be extremely careful when working.

Dimensions

Necessary materials and tools

Consider a list of all the necessary tools and materials that will be useful when creating a smokehouse:

• Boards. It is best to use lining, in which case there will be no gaps, which means that the smoke will not come out through the cracks.
• Nails or screws. Needed to assemble the frame and fasten all parts.
• Hammer or drill.
• Hooks or mesh (for products).
• Pipe (chimney from the hearth to the chamber).
• Bricks, cement, sand, gravel. Necessary for laying the foundation and creating a furnace.

The most popular and beautiful type of smokehouse, most often presented in the form of a small tower, which is an excellent decoration.

Step by step creation process

Consider the whole process of creating a smokehouse from wood in the form of step-by-step instructions:

• Foundation. The foundation may or may not be laid. Experts recommend doing it, as well as laying 2 - 3 rows of bricks on top, and only after a wooden structure. If a foundation is being made, then it is immediately necessary to mount a pipe in it to supply smoke to the chamber.
• Camera base. For the base, we take the bars of the required length. It is important that they are rectangular, and also do not have falling knots. Of these, the basis of the chamber (cabinet) is made.
• We sheathe the base on three sides with boards so that there is no gap between them. To do this, it is best to take a floor covering with special grooves (lining).
• On the fourth side, we install the door. In order to avoid the exit of smoke through the cracks around the door, it can be tightly upholstered with cloth. It is not recommended to use foam or other materials to seal gaps, as when heated, they can release hazardous chemicals that will get on the food.
• We upholster the roof and install a pipe on it.
• From the outside, the resulting structure can be treated with special solutions for wood. This will help protect the structure from rain and various harmful insects.
• We create a hearth. It is necessary to make a hole below the level of the chamber. It is best to fill the bottom with concrete, and lay the walls out of brick. It should look like an oven. Next, we connect the hearth and the chamber with a pipe, which should go underground (depth 30 - 50 cm).
• We lay the pipe and fill it with earth. It is important that it is firmly fixed at the ends (can be concreted).
• Install hooks or shelves on which the food will rest during cooking.

When purchasing a new refrigerator, do not rush to throw out the old one. With it, you can make a smokehouse. This is a great option, because there is no need to create something, almost everything is ready.

Creation Features

• Clean out the fridge of everything you don't need.(freezer, compressor, wires and so on).
• It is also better to remove the interior trim, under the influence of temperature, the plastic will begin to deteriorate, and at the same time spoil the products.
• It is necessary to leave only the iron case with the door, as well as metal shelves on which products will subsequently be prepared.

When purchasing a new refrigerator, do not rush to throw away the old one, you can use it to make a smokehouse

Step by step creation process

Probably, few people imagine how a smokehouse is obtained from a refrigerator, so let's take a closer look at its creation:

1. We clean the refrigerator from all unnecessary parts, leave the iron case and doors.
2. We make a hole in the bottom of the refrigerator for a pipe through which smoke from the hearth will enter. We also make a hole in the upper part to let the smoke out.
3. We drill holes on the sides into which we insert metal or wooden sticks, or hooks. You can put shelves on them or hang products.
4. We close all the cracks through which smoke can escape. To do this, you can use putty, cement or regular hot melt adhesive (outside only).
5. We make a place for the hearth. Since the smokehouse is portable, it is not worth doing it thoroughly. It is enough to make a small hole and tightly overlay bricks on all sides.
6. Connect the hearth with a pipe and refrigerator compartment.

Smokehouse from a cylinder or barrel

Perhaps the easiest way that is suitable for beginners. Such an installation does not take up much space and does not require special care.

Creation Features

• It is necessary to take a barrel with a volume of 150 - 200 liters.
• Be sure to have a welding machine and be able to use it.
• A special lid is needed that will tightly cover the balloon from above.
• If the smokehouse will work in the winter, it is necessary to come up with insulation.

Step by step creation process

Let's figure out in detail how to make a smokehouse from a barrel or cylinder:

1. It is necessary to create a platform for the barrel so that it is above the hearth. You can use bricks.
2. It is necessary to make a hole in the bottom of the barrel equal in diameter to the pipe that will go from the hearth.
3. Insert the pipe into the hole and weld it, it should slope down from the barrel.
4. At the end of the pipe we arrange a small stove, where smoke will be formed for smoking. To do this, you can lay it out of bricks.
5. We weld several strong metal rods on top of the barrel. They are necessary so that they can hang the hooks on which the products are located. You can make several of these tiers.
6. We find a lid with which it will be possible to tightly close the barrel. You can take an unnecessary blanket with which you need to cover the lid. This will allow you to observe the temperature regime, and also will not allow smoke to seep out.

• You need to pay special attention to the chips that will be used. Maple, oak, birch, juniper, alder, shavings from fruit trees are best suited.
• When creating, it is always important to remember that thrust must be formed, so it is best to make a smokehouse on a slope (stove below, chamber above).
• For beginners, it is not recommended to immediately make a smokehouse out of wood or brick on your own. It is best to start with a barrel, and when a person can understand the intricacies, serious construction can begin.
• You must always remember about the temperature regime. Very often, special thermometers are installed on smokehouses that show the temperature in the chamber. You can buy them at any hardware store, the same ones are used on home boilers.

• metal gun or tool safes;
• cases of old refrigerators;
• gas stoves;
• containers of various types;
• cans and tanks;
• pipes and barrels.

A universal cold smoking cabinet can be made with your own hands from bars and boards. The design of this facility is very simple, but it has the widest functionality and allows you to cook fish, meat, cheese, prunes and other products that require smoke of a certain temperature, mostly cold.

Photo of a smoking cabinet

Design features of a wooden smoking cabinet

The base of the cold-smoked cabinet for fish and meat is a wooden frame made of pine timber with a section of 40x40 mm. The hull drawings can be seen below. The dimensions of the frame are 1x0.5x0.5 m. It is not difficult to make it with your own hands, the device is very simple. This is quite enough for the production of home-made products in the required quantity. Moreover, the resulting internal volume is optimal for the power of a small cold smoke smoke generator (combustion chamber volume up to 3 liters) of an ejector type operating on wood chips.

Schematic drawing of a smokehouse cabinet

Smoke cabinet body

The frame is sheathed with your own hands on three sides with a board 25 mm thick and up to 100 mm wide. As a lining, you can use a regular lining. The most suitable for their properties for the best taste of fish and meat is a board or lining made of linden, aspen, alder or other hardwoods. If this is not available, then you can sheathe the frame with coniferous lumber. It is somewhat worse because of its resinousness, but after several smoking sessions it becomes saturated with smoke, and the characteristic smell disappears and the device becomes completely ready for use.

The smoking cabinet must be airtight. This is ensured by installing a hemp rope seal in each joint of the board. If a lining or floorboard with a tongue/groove joint is used, then a sealant is optional, but desirable. And when sheathing with your own hands with an ordinary board with a flat edge, all the cracks must be caulked.

Caulk joints with hemp rope

Hemp rope is the best solution. Alternatively, tow can be used. Everyone can do it with their own hands.

Door

A door is made in the entire height of the front wall. It is assembled with its own hands on a frame made of a 0.25x100 mm board in such a way that the frame boards fit snugly into the opening, and the protruding part of the skin covers the joint from above. A sealant made of food rubber is installed around the perimeter of the entire opening (from a refrigerator, for example). If this is not available, you can make it with a felt strip.

All the advantage of do-it-yourself designs is that there is an unlimited number of technical solutions for the same node. As a rule, the most accessible materials are used and it is impossible to argue that they are the only acceptable ones. Therefore, variations in the installation of a particular design are only welcome.

The door is hung on two hinges, external, or mortise - depends on the level of your skill, and is supplied with a valve. The door, like the walls, must be completely sealed with hemp or tow. This is a necessary condition for cold and hot smoking with your own hands.

Roof

The upper part of the smokehouse is made in a single-sided version with an inclination back or in a more beautiful double-sided one. When choosing a gable option, a truss system with a slope length of 55-60 cm is assembled. With a certain experience, everyone can do everything with their own hands. The roof is completely sealed.

If you plan to install a smokehouse for fish and meat on the street, then the upper part of the casing must be primed and painted with any oil paint. The roof in the smokehouse, even if it is used for hot smoking, does not warm up too much, so you should not be afraid of peeling the paint, and the staining will protect perfectly from rain or snow.

Don't forget the chimney

A chimney equipped with dampers and scrapers is mounted in the roof. It can be made from both wood and metal pipes. Make it easy.

Cabinet assembly procedure

A universal smoking box for cold smoking fish and meat is mounted in the following order:

1. frame assembly;
2. bottom installation;
3. wall cladding;
4. door hanging;
5. roof installation;
6. installation of functional equipment.

The functional equipment includes a smoke generator, a heating system, a thermostat, a chimney. Let's consider them in more detail. The possibilities of the smokehouse depend on their normal operation.

Smoke generator for smokehouse cabinet

In this design of the smoke box, a vertical-type ejector smoke generator is provided, which is attached to the rear wall of the smokehouse and connected to the internal volume of the chimney with a diameter of 25-40 mm. How to make it yourself, you can learn from this article. As a source of cold smoke, you can use any other type of generator, based on technical capabilities.

So the smoke generator is connected to the cabinet

The transformation of a cold smokehouse into a hot smoked installation occurs by installing a special heater. It is used as a spiral or direct heating element of a closed type with a power of up to 1 kW, which is installed on the bottom of the smokehouse.

A heating element is used as a heating element

To prevent the bottom from catching fire, the heating element is installed on a metal radiator from a profile or any other bracket that raises it above the boards by 5-10 cm. The air gap and the metal of the frame dissipate some of the heat and the temperature generated by the heater cannot damage the tree.

From above, the heating element is protected by a tray (baking tray) in which fat dripping from fish or meat is collected. The pallet is removable. After each smoking session, regardless of whether it is cold or hot, it is pulled out and washed.

The pallet protects the heating element from getting fat and juice on it

During cold smoking, the heating element is turned off, and the temperature inside the chamber does not exceed 30-40C. if you want to cook hot smoked products, in addition to the smoke generator, heating is switched on in normal mode. The temperature inside can be raised up to 150C. It is regulated in automatic mode by a thermostat with a pin sensor installed at the top of the smokehouse. For convenience of work, the smokehouse is equipped with the thermometer.

On both sides, the smoking box is equipped with carrying handles. Its total weight is small, all equipment is placed directly in the smokehouse or hung on it, so the design is mobile and always ready for work.

Smoked products not only have a pleasant aroma and taste, but also have a long shelf life. In mass nutrition, natural smoking is most often replaced by a liquid smoke processing process. Smoking cabinets are devices for cold and hot smoking. They allow you to make smoked delicacies from fish or meat at home. You just need to purchase the right equipment or make it yourself.

Types of smoking

The design of the smoking cabinet will largely depend on the specific purpose of this equipment. The device can have different operating modes depending on what temperature needs to be maintained inside the cabinet.

The smoking procedure is of three different types.

• Hotter. The temperature of the smoke in this case should be at least seventy degrees. The maximum value can reach one hundred and twenty degrees. This procedure can take from fifteen minutes to four hours, depending on the size of the products.
• Semi-hot. The temperature should be between sixty and seventy degrees. In this way, only very fresh semi-finished products can be processed.
• Cold. The temperature of the smoke should not exceed fifty degrees. The minimum allowable temperature is thirty degrees. This procedure takes a long time, which can range from several hours to several days.

Characteristics

Smoking equipment has a difference in design and some characteristics. The device of the smoking cabinet completely depends on what type of smoking it is intended for.

Instruments of all types should have three basic functions.

• Ensure uniform heating of food. The temperature and smoke in the cabinet must evenly affect the semi-finished product. Otherwise, the taste of smoked meats will be spoiled.
• The smoke in the chamber should be light.
• The design must ensure gradual penetration of smoke into the products.

Cold

Low-temperature smoking equipment consists of the following main elements:

• combustion chamber;
• smoking cabinet;
• chimney.

For the manufacture of fireboxes, bricks or metal are most often used. The design of the chamber should allow easy cleaning of the ash during the smoking process. Since a rather acrid dark smoke is emitted when kindling firewood, a smoke damper must be equipped in the firebox. She will direct the smoke into the chimney or take it out of the smoking cabinet to the outside.

Since the cold smoking process does not require high temperatures, the smoking cabinet can be made from the simplest materials, such as certain types of wood or stainless steel.

The only exceptions are materials with high porosity, since smoke and moisture will accumulate in the pores, which will lead to the formation of an unpleasant odor in the chamber.

The most convenient option would be a barrel made of wood or metal. A hole is made at the bottom of the product to ensure the penetration of smoke into the chamber. To place products in the smoking chamber inside the barrel, it is necessary to fix metal grates or hang hooks. Moistened burlap can be used as a cover.

A distinctive feature of the design of devices for cold smoking is a long chimney. For the manufacture of such a design, metal is best suited. However, it should be remembered that a metal chimney requires regular cleaning of soot. You can dig a chimney in the ground, then the soil will absorb condensate containing carcinogens.

hotter

Hot smoking takes place at fairly high temperatures. This temperature is achieved not by burning firewood, but by burning special wood chips. The smoking time depends on the size of the products, but in any case it is much shorter than the cold smoke processing time. The combustion chamber in hot processing devices must be located directly below the smoking chamber. The firebox can be built from a gas burner for boilers or an electric stove.

The smoking chamber should be as airtight as possible, which will allow the semi-finished products to be evenly exposed to smoke.

The closing structure of the smoking chamber can be equipped with a water seal. It is a small indentation according to the size of the chamber and cover. Water is poured into the resulting tank. From above the structure is closed with a lid. This allows the formation of a barrier that protects the chamber from the entry of air from the outside and does not release smoke from the inside.

Hooks or grates for products are placed inside the smoking chamber. You can make a grill yourself or take a barbecue product. A mandatory element of the hot smoke chamber is a container for dripping fat and dripping juice from semi-finished products. The pallet should be easily removed from the equipment, as it must be periodically cleaned from accumulated contaminants.

Semi-hot

Devices for semi-hot smoking have the simplest design. Most often, this type of equipment is used for home processing of meat and fish products. It can be built from a gas stove with a hood or from a steel box. The thickness of the walls of a stainless steel box should be at least one and a half millimeters, black steel - three millimeters.

The smoking box must be equipped with a lid, a container for collecting fat and food grates. Wood chips are poured onto the bottom of the cabinet, after which the product is installed above the fire. The chips smolder under the influence of high temperatures, forming smoke in the chamber. A small hole can be drilled on the lid of the product so that a small amount of smoke comes out when smoking.

How to make your own?

Making a smokehouse with your own hands for one or another method of processing meat and fish semi-finished products will not be particularly difficult. It is only important to know how the device works for a particular type of smoking. Ready-made instructions and equipment drawings can be easily found on the Internet.

A cold smoke treatment device is most often made from a wooden or metal barrel. Wood appliances are convenient in that they can be insulated from the inside, unlike metal products. Any material that does not emit toxic substances when heated can serve as a heater: cellulose wool, mineral wool, felt. Hot working structures are best made from stainless steel.

As an example, it is worth considering a home-made design of a low-temperature cabinet from a barrel with a volume of 100–200 liters. The upper part of the tank is completely cut off, and a hole is made in the lower part for connecting the chimney. From the cut part of the barrel, you can make a pan for collecting fat. For semi-finished products in the chamber, it is necessary to make a lattice or hang hooks on rods from reinforcement.

The chamber cover is most optimally made of wood. From 5 to 10 holes are drilled in the product to release moisture. Instead of a wooden lid, you can use burlap. Before starting smoking, the material must be moistened in cold water and squeezed thoroughly.

How to make a smoke cabinet with your own hands, see the video below.

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

Finished products are captured in the photo, cold smoked smokehouses can be made by hand. Homemade produce is a welcome treat.

Do-it-yourself design

Cold smoking is the processing of food with the help of smoke having 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 that the hot smoke becomes 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?

The principle of operation of a homemade smokehouse can be represented as follows. Food processing can take up to 3 days. The process can continue for several weeks.

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

You have to cook 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 greater. Often the width with the depth of the pit is made meter.

The bottom of the firebox can be made of brick, and then covered with a tin sheet. There is no need to prepare a cement mortar. It is enough to compact the bricks close to each other. The sides are also trimmed with brick. Here, for masonry, you need a clay mortar.

When creating a drawing of a cold smoked smokehouse, it is necessary to take into account both the remoteness of individual parts of the structure and the dimensions of the materials.

A trench is specially dug under the chimney with a diameter of 25 cm. From above it must be covered with a sheet of iron. To prevent smoke infiltration, the sheet material is covered with earth.

A filter is placed at the junction of the smokehouse with the chimney. As the main element, a metal mesh with small cells is taken. A dense material is placed on the grid. The filter protects finished products from soot.

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

The indicator of their thickness varies in the range from 8 to 10 mm. They are durable, and food prepared for smoking is hung on them. Usually food is hung on special hooks. An alternative replacement is a conventional 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 products is 2 m away from the firebox. A metal barrel can serve as the basis for a smokehouse.

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Stages of work

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

The next stage of work is the device of the chimney. The dug trench needs to be covered from above. For this purpose, only non-combustible materials are suitable.

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

The smoking chamber is arranged in a barrel with a cut off bottom. 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.

At the top of the barrel, a metal grate is bolted, stepping back from the edge of 20 cm. This option is optional, you can limit yourself to rods with hooks.

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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, the smoke penetrates deeper into the products. The result is meat and fish delicacies with a delicious taste.

When the carcass of an old animal is smoked, its meat will remain harsh. In order not to be disappointed, at first you need to be guided by recipes that have already been tested by many. Experimenting with flavors is best left for later.

In the finished factory-made smokehouse there are 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. In the country, you can install heavier options, where the thickness of the steel case is 2 mm.

Photo of a cold smoked smokehouse with your own hands

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