How to make a homemade smokehouse. We build a brick smokehouse with our own hands

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Have you been dreaming of delicious and healthy food for a long time? Have you always wanted to try smoking fish or meat at home? Do you want to build a smokehouse with your own hands at home? In that case, you have come to the right place.

Store-bought smoked products will never be as tasty as home-smoked fish or meat. But before you begin to study the intricacies of preparing products of this type and move directly to the construction of the smokehouse itself, it is necessary to study the features of the process of preparing meat and fish by cold and hot smoking.

Process Features

Products prepared by smoking can be stored for a long time and not spoil - this was the main reason for the manufacture of the first smokehouse.

For ancient man this made it possible to take part of the provisions with you when hunting, so as not to starve if the hunt was unsuccessful. Such food was indispensable on long hikes and travels.

Modern man smokes meat and fish in order to give them unique taste and special aroma. For this purpose, cold or hot smoking is used. The hot and cold smoked smokehouses themselves differ little in design.

The main difference is the distance at which the products are located from the hearth. For cold smoking, the smoke temperature should be 35 degrees, for hot smoking it should be about 90 degrees. However, in both cases, one rule must be followed - smoking should not be carried out over open flames.

Cold smoked smokehouse

When building a cold smoked smokehouse with your own hands, you should place the fireplace away from the chamber in which the meat will be smoked.

A good option would be to take advantage of natural elevation changes in the landscape or dig a hole nearby. In such a hole a chimney is being installed, which connects to the smokehouse chamber. The walls of the hearth should be lined with bricks, but the place for the hearth itself should be left untouched.

Build a chimney 2.5-3 meters long by digging a trench up to 0.5 m wide. The trench depth is usually made from 0.25 to 0.3 meters. The walls and bottom of the chimney must lay out bricks, fastening it with a clay solution.

If it is not possible to lay a brick chimney, you can use regular chimney . At the top of the fireplace, it is imperative to make a damper to regulate the intensity of smoke, the temperature of the fireplace and the flow of fresh air.

To make such a damper you can use regular sheet metal. At the point of contact between the chimney and the meat chamber, it is necessary to maintain complete tightness, using a clay solution or available materials.

From a barrel

Smokehouse from a barrel is one of the simple ways making a smokehouse at home. It is necessary to take a clean and washed barrel to 100-200 liters and cut off the top cover. At the bottom of the smokehouse you need to make a hole for the chimney.

This barrel is installed on concrete blocks or bricks. From the cut off lid we make a tray to collect the fat that flows out of the meat and fish during the cooking process. The diameter of such a pallet need to do less, than the diameter of the barrel, so that the smoke can easily seep into the chamber with the products.

The meat in such a smokehouse is suspended on hooks by scraps of reinforcement welded to the top of the chamber. It is also possible to make several grates inside the barrel for placing products on them.

The lattice is being made from any available materials. Such material can be willow twigs, which are woven using thin wire and attached to a ring of thicker wire. To ensure the dimensions are correct, thick wire is wrapped around the barrel, slightly compressed and secured inside.

If several gratings are used, the distance between levels should be at least 15 cm.
To install a pallet for collecting fat, you need to weld two fittings in the shape of a cross, and make a loop on the pallet itself so that it can be easily removed, even if the metal is still hot.
To fasten the gratings, self-tapping screws or pre-prepared loops welded to the inside of the barrel are used.

The chamber cover with this design is made of wood (necessarily hardwood). Such a lid should not be heavy. It should also provide holes for excess moisture to escape. You can, of course, limit yourself to a jute bag moistened with water, which will cover our smokehouse during the smoking process.

Made of brick

DIY smokehouse of this type - The best decision if you smoke very often and have already achieved mastery in this matter. Otherwise, your site will have an incomprehensible structure that is rarely used.

The method of equipping a brick chamber is the same as when building a smokehouse from a barrel. The bottom of the chamber is usually made from scrap materials or from a barrel lid. Used for masonry red or sand-lime brick, laid out on sand-clay mortar.

From sheet iron

When making a structure from iron, a sheet of at least 5 mm is used, which is cut and welded in the shape of a cube, with a hole left on top for the lid. Seams needs to be brewed well so that smoke does not escape through the cracks. In addition, the camera can be made from the old one household appliances (for example, a refrigerator or electric oven). Some craftsmen have even learned how to make electrostatic smokers, which help speed up the cold smoking process.

In such a smokehouse, the chips are exposed to heat. from an electric heating element, which periodically turns off. In this way, you can achieve the ideal smoke temperature if you correctly calculate the periods of turning on and off the heater.

Hot smoked smokehouse

Hot smoking of meat and fish occurs at more than high temperatures(50 degrees for meat, 120 for fish) and takes much less time. As the temperature decreases, it is necessary to increase the smoking time.

The principle of such a smokehouse is that the container with sawdust is placed on a low support over an open fire. It is necessary to select the distance from the container to the fire so that the sawdust or shavings slowly smolder and do not burn.

Smoke penetrates into the upper chamber, which contains smoked products. A small drip tray is also installed under the meat for dripping fat. To remove excess smoke, a small chimney is installed at the top of the smokehouse.

The main difference between a hot and cold smoked smokehouse is the need furnace equipment. The firebox is usually placed in a barrel:

Several holes are cut in the bottom of the barrel, which will simultaneously serve as a blower and grate for removing ash.
A hole measuring 200×300 mm is cut in the lower part of the structure. Hinges for the door are welded to this hole, and a handle-latch is made.
The volume of the fuel barrel should be no more than one third of the overall size smokehouses The rest of the space is a place for smoking.
The space for the firebox and the smoking chamber are separated by a metal sheet 4 mm thick. The sheet is welded to the walls and serves as the bottom of the smokehouse chamber for fish and meat.
It is necessary to cut a hole in the bottom of the chamber and install a chimney. The diameter of the chimney should be the same as at the top of the chamber. You should not make it too long in order to avoid unnecessary traction.

To rationally use the space in the barrel, you can place a fireplace underneath it. In this case it's worth lay out the firebox from bricks, providing a hole in it for inserting sawdust and removing excess smoke. The barrel is installed on a brick firebox, and the free space in the barrel is used to place additional grates for meat.

Until you gain the necessary experience, it will be best place a thermometer, sensor on the barrel which will penetrate into the structure. You can also use the old fashioned method - splash some water on the barrel. If the water doesn't sizzle, then everything is fine.

Smoking food is one of the most ancient methods of cooking. The basis of this process is the property of wood, when heated to 300 degrees, to slowly smolder while simultaneously releasing a large amount. , have an exquisite aroma and special taste. In addition to everyday use, smoked products can be used as supplies or for treating guests instead of traditional barbecue or barbecue.

Video on how to make a smokehouse with your own hands:

What kind of smoking happens?

There are two types of smoking: . is more labor-intensive, but cold smoked products last longer. On the other hand, it does not imply, but products prepared in this way have a more expressive taste and aroma.

The main difference between these two methods is the structure of the smokehouse: for cold smoking, the hearth is located slightly to the side, and a special chimney leads to the smoking chamber. With the hot method, the hearth is located directly under the chamber.

Subtleties of smokehouse construction

Before starting any construction, you must choose for it optimal place. The smokehouse should not be located close to flammable materials or other buildings. In addition, it is necessary to take into account the length of the future chimney, which can reach two meters, as well as the proximity to neighbors - not everyone will like the specific smell of smoked products.

Chimney

Next we build the chimney itself. Using pegs and a cord, we mark and dig a trench up to two meters long, about 50 centimeters wide and 30 centimeters deep. We lay bricks along its walls on edge. It is best to use clay and sand as a solution in a ratio of 3:1. The top of the chimney must be covered with an asbestos-cement or metal sheet.

Smoking chamber

After this, we prepare the smoking chamber. An area of one square meter and a height of one and a half meters is quite enough. In order to give aesthetically pleasing you can make it from red brick. In a simpler version, the smokehouse is constructed from an ordinary metal barrel. In order to ensure a more uniform distribution of smoke, the chimney must enter the chamber by at least twenty centimeters, and the junction must be treated with a clay solution.

Since the food will be in the upper half of the chamber, a metal mesh or hooks for meat or fish are attached there. Instead of hooks, ordinary metal rods can be used. A little lower, it is advisable to provide hooks for pulling wet burlap, which will be required in order to protect the products from impurities and ash from burning firewood. To adjust the smoke intensity in such a smokehouse, a top lid will be used, which, if necessary, simply needs to be lifted or moved to the side.

Having prepared the smoking chamber, we attach the firebox on the other side of the chimney. It is created from sheet iron with a thickness of at least three millimeters. Typically, the dimensions of a small home firebox are 40 cm in length, 35 cm in width and 30 cm in height. On one side there is a door and a hole with a diameter of 15 centimeters to provide draft, and on the other there is the same hole for connecting to the chimney.

How to make a smokehouse from a bucket:

Aromatic smoked meats: how to cook them

To prepare the first batches of smoked meats, it is better to take a minimum of products and experiment with the amount of firewood and smoking time. As you gain experience in running your smokehouse, you can gradually increase batches of products and start working with different varieties fish and meat.

In the near future, you will be able to pleasantly surprise your loved ones and guests with new home-cooked dishes. But now we need to start. Well, shall we begin?

So, first, let’s define what should be called smoking? It must be said that this is a process in which heat treatment meat, fish. 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 the countryside, during hikes, and 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 it with our own hands simple smokehouse 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 the temperature in the smokehouse is. 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 made of stainless steel

If your smokehouse will be located on a suburban area, then you should think about a more serious design. For this we 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 the 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 refrigerator shelves.

To taste aromatic smoked meats, you don’t have to buy them in the store. Today, home smokehouses, which are very easy to make from available materials, are becoming increasingly popular. In this article we will talk about the types of such structures and the methods of their manufacture.

Peculiarities

A hot smoked smokehouse is a structure in which food is prepared by fumigating with a large amount of smoke. Smoking is one of the most common methods of cooking food, during which it acquires a specific aroma and a longer shelf life.

Smoking is carried out at temperatures of 60 degrees and above and is optimal for preparing products with low fat content. This process proceeds quite quickly and looks like smoldering sawdust or wood chips with food hanging on top.

Advantages and disadvantages

Undoubtedly, the advantages of this design are much greater than the disadvantages. Let's look at them point by point.

Advantages:

the simplicity of the design allows you to make it at home from scrap materials and in a short time;
the smokehouse can be installed anywhere, which makes it easier to comply with fire safety measures;
mobile smokehouses can be taken with you when going outdoors;
smoking brings food to readiness quite quickly and does not require additional processing food.

Owners of such structures rarely find disadvantages in operation. The only thing that can be distinguished in comparison with a cold smoked smokehouse is a greater number of carcinogens during cooking and a shorter shelf life of cooked products.

If the smokehouse is made of thin metal, then its service life will be short. On the other hand, you can use the structure for a couple of seasons, and then make a new one from scrap materials. It definitely won't hurt your pocket.

It is also worth remembering that fish treated with liquid smoke is harmful. Moreover, if you have a home smokehouse, the need for such seasoning completely disappears.

Subtleties of the device

In order to make a high-quality smokehouse at home with your own hands, you need to have a good understanding of how it works and the principle of its operation. Perhaps the main requirement is the tightness of the structure. The lid must be made movable so that it can be easily removed and put on, and virtually no smoke escapes from the structure during cooking.

Let's list the main elements homemade smokehouse.

No matter what container you choose for the base of your smoker, it will need a stand or legs for stability.

To secure the food inside, you need a grid or hooks for hanging (for fish or meat).
It is necessary to place a special tray under the grate onto which the grease should drain. Otherwise, it will drip directly onto the firewood and burn, and this can have a detrimental effect on the quality of the products.
To maintain the required temperature regime, it is necessary to have a thermometer. Also, during installation, it is necessary to ensure that the smoke envelops the food evenly from all sides.

A schematic diagram of the simplest smokehouse is shown below.

Before smoking for the first time, you should familiarize yourself with important information about choosing products and preparing them for smoking.

Do not forget that the meat has a fairly soft texture. To prevent it from falling apart during cooking, each piece should be tied with twine or a special mesh should be used. We see a similar grid when purchasing smoked meat or fish.
To make cleaning the pan easier, you can line it with foil before starting cooking. This way the fat will not accumulate on it and burn. And the foil, in turn, will not interfere with the smoking process at all and will not affect the taste of the products, since it allows heat to pass through perfectly. After completing the work, the foil is simply removed and thrown away. The tray remains practically clean.
To prepare fish for smoking, it is most often rubbed with coarse salt and spices. Fatty fish are wrapped in parchment and placed in strong brine for a couple of hours.

The dorsal part of fatty fish (balyk) is also rubbed with coarse salt, wrapped in gauze, then soaked in water to get rid of excess salt. And only after this you can begin the smoking process.
For smoking, you should purchase exclusively fresh fish and prepare it yourself. There are several signs that, if you notice, it is better to refrain from buying fish: sunken eyes, gray gills, bloated belly, too soft meat on the back. If, when you press on the body of the fish, a dent remains there, this indicates that it is not fresh and such a product will not turn out tasty enough, no matter how professionally it is smoked.
If needed good result, be sure to take into account all the necessary factors. These are the quality and freshness of the product, the composition of the marinade and the marinating time, the quality and origin of the sawdust for ignition.

To get the most juicy and tasty meat without any plaque, you should wrap it in wet gauze before cooking. Upon completion of smoking, the gauze is simply removed, and the meat turns out clean and juicy.

There are a few more universal rules that will help a novice lover of smoked meats.

The marinating time of a product is inversely proportional to its cooking time. This means that the longer the meat lies in the marinade, the faster it will reach full readiness.
Food will cook even faster if you marinate it not in the refrigerator, but in a room at room temperature.

Slivers fruit trees, added to the main fuel, will give the products a special pleasant aroma.
The service life of the smokehouse directly depends on the thickness of its walls. It is logical that a device with walls 2 mm or higher will last much longer than the same one, but with a thickness of 1 mm.
If all safety standards are observed, smoking in a city apartment can be as good as smoking outdoors. In the first case, it is necessary to lead the chimney into a window.
To prevent bitterness from appearing in the meat, you need to open the chamber from time to time and release excess smoke. This applies to any type of smoking and any smokehouse design.

For some reason, many gourmets associate only fish and meat with smoking. But in vain, because you can smoke a huge amount of products. For example, vegetables, fruits, mushrooms, nuts and much more. The well-known and beloved prunes are just smoked and dried plums. You can also smoke potatoes, onions, carrots and beets. Combining them with meat and a delicious dressing, you can prepare an unusual and very tasty salad. Having made a camp version of the smokehouse, you can cook mushrooms directly in nature.

In general, having acquired a hot smoked smokehouse, you can safely conduct gastronomic experiments and mark almost all your favorite products in the chamber.

Varieties

Hot smoking can be done independently in two ways: using electrical appliances or structures located above the fire.

In the first option, you only need to add fuel in the form sawdust or wood chips, set the desired mode.

In the second option, the cooking process is more complicated. A wood-burning smokehouse for a summer cottage can be purchased ready-made or made from any metal container.

We have already talked about the features of a homemade smokehouse, now it’s worth taking a closer look at the electric version. It will definitely be of interest to smoked meat lovers who want to smoke their favorite products right in their apartment.

Advantages of an electric smokehouse:

The ability to quickly smoke the necessary products within the apartment.
There is no need to start a fire; you just need to plug in the device after adding fuel and food.
Compact design fits into any kitchen cabinet.

In an electric smokehouse, food is cooked quite quickly. Due to the fact that the lid is completely adjacent to the smoking chamber, all the heat remains inside and the whole process can be completed in 30-40 minutes.
Most models are equipped with a smoke generator and a water seal.
The temperature can be easily controlled manually, which protects against sudden changes.
Affordability.

As you can see, this is an ideal option for city residents. The operating principle of such a smokehouse is similar to other types - tightness, heat source, drip tray for fat, grate/hooks for food.

There is also such a type as automatic smokehouses. The heat source in them is also electricity, but they are distinguished by large volumes of loaded products (up to 200 kilograms) and are used mainly in restaurants and food production. Such structures are often built-in, since there is no need to move them.

The advantages of automatic smokehouses include ease of use, because such designs do not require continuous monitoring during cooking or any special skills. You just have to select a mode, and the stationary smokehouse itself will prepare the desired dish in a very short time. short term. The only negative is the high price of models for household use.

Many purchased models are equipped with a water seal. When deciding on a model, it is important to understand the purpose of this part.

A water seal is a horizontal U-shaped part made of a metal profile. It is usually placed with the open side up and does not have any partitions. The valve itself can be welded outside (usually) or inside the tank. It is considered optimal to place it outside. This allows you to add water less often because it does not evaporate as quickly.

The smokehouse lid must fit into the groove of the shutter. Water protects against air getting inside the structure. This is very important, because otherwise the sawdust can ignite very quickly. The water seal ensures that smoke is exhausted only through the pipe, which is an important and convenient feature when using a smokehouse within an apartment. Plus, this part provides an additional stiffener, thereby reducing the risk of camera deformation under the influence of high temperatures.

Now it’s worth examining in detail the role of the thermometer during smoking. After all, the cooking time of the food directly depends on the degree of hotness of the air inside the smokehouse. It is also known that each stage of cooking requires its own temperature level.

For example, when cooking fish for the first 20 minutes, it should be kept at a temperature of 35-40 degrees, then kept for another half hour at a temperature of 90 degrees. And at the last stage of smoking, the temperature rises to 130 degrees. Naturally, it is impossible to control the process without a thermometer, because even a small deviation from the temperature regime is most likely not in the best possible way will affect the quality of the finished product.

In addition, just by looking or feeling the meat, it is quite difficult to determine the degree of its readiness. And using a special thermometer you can measure the temperature inside the piece. Beef is considered fully cooked at 75 degrees, lamb and poultry at 85 and 90 degrees, respectively.

There are special thermometers with a body of 30 centimeters for working with meat and fish. When installing it on a smokehouse, you must make sure that it is insulated from metal. For insulation, you can use a regular wine cork.

The thermometer scale range for a smokehouse should reach 200 degrees. Having the necessary knowledge and skills, you can display the indicators on a separate electronic display. But often amateurs do not do this, and purchased models already have such bonuses.

Experienced smokers often purchase a special thermometer that has a long probe for immersion into meat, about 15 centimeters long and a range of up to 400 degrees.

Sometimes a thermostat is placed in smokehouses. This is a sensor with which you can regulate the heating power.

Manufacturing materials

To equip the simplest smokehouse, you don’t even need a special tank. All you need is a gas stove, a hood above it, a steel plate or a can.

The procedure is very simple: food is hung under the hood, and a container for fat is placed under it. Next, take a small amount of wood chips metal utensils and placed on the fire until smoke appears. Then you need to reduce the heat and make sure that the smoke goes into the hood. Actually, this is the whole process. True, it is difficult to accumulate a lot of products this way.

A smokehouse made from an old refrigerator can be quite practical. It’s quite simple to make it: you need to get rid of the compressor, freezer and all internal lining made of plastic. In the end there should only be metal case, in which the smoking chamber and chimney are mounted.

An approximate diagram of a smokehouse made from a refrigerator body looks like this:

The fuel is placed in the vegetable compartment and heated using an electric stove. Air access is provided through a pipeline.

This design has disadvantages that may affect your choice.

Energy consumption. In order to heat the wood chips strongly enough, you will need a powerful electric stove. Refrigerators are made from steel with low thermal conductivity.
In such a design, it is quite difficult to regulate the volume of heat and maintain the optimal temperature.

Another option for using household appliances is to equip a smokehouse from an old washing machine. In this case, the smoking chamber will be the tank. When carrying out preparatory work, you need to widen the hole from under the motor shaft (smoke will come out of it) and equip the drain hole in such a way that grease flows through it.

A portable compact smokehouse is very useful for outdoor picnics. A detailed diagram for equipment of this design is shown in the figure below. It can be placed above any source of smoke. You can also dig a hearth with a chimney; it won’t take much time. This design can be used for both cold and hot smoking.

The most delicious kebab, as we know, comes from just with the help of the lung haze. And in order to use this smoke again, you can equip a small smokehouse directly above the grill. A smoking chamber equipped in this way must have a bottom, and the fat must drain separately from the grill. Mixing fat from different foods can ruin the final result.

Simple scheme for equipping a smokehouse over a barbecue.

Do not be afraid that the smoke from the barbecue is involved in the smoking of other products. This will not only not spoil them, but will also give them a special piquancy. Many lovers of smoked fish and vegetables prefer to cook them this way.

Often, stationary structures combine a barbecue with a smokehouse.

Their main feature can be called the use of free space under the grill and, in fact, the lack of mobility. When working with such a smokehouse, you don’t have to worry about the heating being uniform, and you can put almost any container in the smoking chamber.

Having decided to acquire such a stove, you should think about the material for its manufacture. And here is a very important piece of advice: you definitely shouldn’t make the entire complex brick. It's not even a matter of high cost, but the porosity of the brick. Smoke from various products and moisture accumulate inside the masonry and over time the brick will begin to rot. As a result, after just a couple of seasons, the smokehouse may begin to emit a strong unpleasant odor.

Therefore, for such structures the best option There will be iron smoking chamber equipment. And brick cladding can be done as decoration. This option has one more advantage: the smoking chamber welded from metal can be moved if necessary.

Theoretically, you can build a smokehouse from any household items at hand: an old safe, a large pan, a bucket or a barbecue shell. Also, having several pieces of plywood and a couple of dry wood logs, you can equip a test smokehouse in just a couple of hours. And based on the results of the first smoking, we can draw conclusions about how practical and interesting the equipment of a real durable smokehouse will be.

Dimensions

The design of a future smokehouse must begin with a clear definition of the purposes of its operation. That is, knowing how much food will be smoked and how often, you can calculate the approximate dimensions of the structure.

For example, an average chicken carcass is 30x20x20 cm. In order for smoke to pass freely, the distance between the products placed inside should be approximately 6-7 cm. When calculating the vertical dimensions of the smokehouse, it is necessary to take into account the distances from the fuel to the pallet, from the pallet to the carcasses and from carcasses to lids.

Similar calculations need to be made for fish, vegetables and any other food that you plan to cook. If in doubt, it is better to resort to the most common models - these are small vertical structures rectangular shape.

Based on the diagram below, you can estimate the dimensions of the finished smokehouse, taking into account all the details that it should include:

Another important factor, which must be taken into account at the design stage - location. The dimensions of the structure directly depend on where it will be used.

If the smokehouse is intended to be used within a private area and there are no plans to use it on picnics, you can choose a bulky design with a lot of weight. Standard dimensions purchased smokehouses for summer cottages are approximately 50x30x30 cm, and the wall thickness is 2 mm.

In a design with such dimensions it is convenient to cook both large and small fish.

When choosing a smokehouse for cooking within an apartment, it is important to pay attention to the dimensions of the hob. The parameters of a regular stove are approximately 50x60 cm, which means that a smokehouse of 45x25x25 cm will be optimal. It will be conveniently placed on the stove, which will facilitate the process and improve the quality of the product.

For mobile smokehouse optimal sizes will be 45x25x25 cm with a wall thickness of 1.5 mm. These parameters will allow you to last quite a long time without adding extra weight. For a portable smokehouse, it is advisable to purchase a stand so that you do not waste time on installation each time in a new area. The stand may be included in the package, but it is not difficult to make it yourself.

If you just want to try smoking food occasionally, for example, a couple of times a year, then you can safely take the economy option with 1 mm walls. With rare use and quality care, the service life of such a smokehouse can be quite long. But this option is not suitable for regular smoking.

To improve the quality, you can also install a large fan near the heat source. This will increase the amount of hot smoke during the smoking process. With it, food reaches readiness faster and is more richly saturated with smoky aroma.

Manufacturers

In this section we will look at the most popular models of hot smoking smokehouses (cheap and not so cheap) and highlight their main advantages and disadvantages. Based on this information, you can finally decide whether to buy a ready-made structure or try to build it yourself.

"Alvin Eku-Combi"

This smoker has a high-quality heat-resistant coating that does not peel off from the body when heated. The design operates on mains power (220V) and includes a light indicator. It is also possible to adjust the power.

The smokehouse has a removable tubular electric heater, which makes it easy to remove it before lighting a fire. The grill has three levels at once - you can cook many types of food at the same time.

Advantages:

relatively low price(up to 4000 rubles);
heat-resistant body and lid;
the wire is long enough so that you don’t have to use an extension cord;
three levels of removable grilles;
compactness - the dimensions of the smokehouse are only 40 by 50 centimeters;

volume of usable internal space – 20 liters;
Possibility of operation at the stake;
weight is quite small - 7 kg;
ability to regulate smoke power;
fairly economical power consumption (800 W);
the kit includes a nice bonus - a book with culinary recipes. For beginners this will be very useful.

Flaws:

with regular use, the paint may peel off;
there is no hose to eliminate excess gas.

This model looks quite standard.

1100 W Muurikka

This smokehouse has horizontal loading and is perfect for placement, for example, on the balcony of a residential apartment.

The grates for food are located in 2 tiers, under them there is a large tray for fat and a tubular electric heater. To completely cook 1 kg of fish in this design it will take 40 minutes. The lid is equipped with a handle with a wooden handle, which you can safely grasp without fear of getting burned.

Advantages:

one load holds about 2 kg of products;
the design is equipped with stable metal legs;
the handles are placed in this way, but the smokehouse can be carried even when hot;
compactness - dimensions are 25 by 50 cm;
weight only 5.5 kg;
you can vary the arrangement of grates inside the smokehouse, for example, make one tier in the center or two on top and bottom;
high power (1100 W) guarantees quick readiness of any dishes.

Flaws:

Not everyone can afford such a smokehouse: the average cost is about 12,000 rubles;
the body quickly becomes covered with a layer of fat, it is quite difficult to wash;
since the outlet for the heating element is located in the lid, there is a possibility of smoke entering the room;
Due to the specific legs, the smokehouse can slide when standing on a smooth surface.

This smokehouse looks very original.

"Alder smoke Pro"

In the rating of home smokers, this model can be called the best, as it is equipped with a water seal. It, in turn, allows the smoking process to be carried out in the apartment without the use of fire. The heater is a regular kitchen stove.

The kit includes a cover that fits into special grooves. You can pour water around its perimeter to seal the structure and prevent smoke from entering the room. There is also a hose for removing smoke out the window.

Advantages:

the body is made of steel 2 mm thick, grade 430, which means that it is completely safe for cooking any food;
compactness - dimensions of 50x30x30 cm are designed specifically for placing the smokehouse on the kitchen stove;
a water seal protects against smoke leakage from the smokehouse;
the presence of two steel gratings that can be placed simultaneously;
To make it easier to remove the gratings, special handles are made;
Comes with a bag of alder.

Flaws:

lack of stand for cooking on coals;
the inability to carry the smokehouse during cooking, as its handles become very hot during the process;
not the most affordable price - 7,000 rubles;
not suitable for smoking small products, berries or mushrooms, because the internal grates have sparse rods and the products will simply fall out.

But for carrying such a smokehouse there is a beautiful and convenient case:

Camping World Gourmet

This model is ideal for outdoor picnics with a large group. It is equipped with folding parts and a carrying bag, which makes its transportation very convenient.

Advantages:

affordable price – 4300 rubles;
light weight of 6 kg makes the design convenient even for hand carrying;
durable waterproof case included;
compactness – dimensions only 31x7.5x49 cm;
all metal parts are made of stainless steel;
such a smokehouse can be used as a barbecue;
height assembled structure only 20 cm;
one bookmark can hold up to 3 kg of product.

Flaws:

the handle on the lid heats up quickly;
the walls are only 0.8 mm thick, which cannot guarantee a long service life with regular use;
used only for hot smoking.

But for rare outings into nature, this option will live up to all hopes and fulfill its main tasks.

"UZBI Dym Dymych 01 M"

This smokehouse is created for big fans of smoked lard, cheese and vegetables. The design is suitable for hot and cold smoking and includes a smoke generator and compressor. The amount of smoke in this design can be adjusted by changing the fan power.

Advantages:

the smokehouse body is coated with polymer;
cost - only 3000 rubles;
smoking chamber 32 liters;
light weight of the main structure - 3.7 kg, plus a smoke generator - 1.2 kg;
products can be arranged in two levels.

Flaws:

the plastic case and regulator can hardly be called reliable and durable;
insufficient rigidity of the case due to the steel thickness of 0.8 mm;
no stand included.

This smokehouse does not look at all like a standard homemade design.

Here are the most popular domestically produced models. If you wish, of course, you can try to order something similar in China or other countries, but this has its own inconveniences. Before the parcel arrives, it is impossible to properly examine the unit and check the presence of all parts. When choosing, you might also think that domestic producers know the tastes and preferences of their people well, which means they can bring all these ideas to life.

How to do it yourself?

Big fans of limbs often make their own home smokehouse. It’s quite easy to make it yourself, especially since you can choose a variety of materials: brick, sheets of steel, a bucket or an ordinary household barrel.

Metal sheets

You will need 2 sheets of metal about 2 mm thick, measuring instruments, a welding machine, and a grinder. The parameters can be made absolutely any. It is much more important to ensure that the smoking container is impenetrable.

First you need to cut the sheet into 4 equal parts. Then they need to be welded at right angles and all the seams should be welded properly so that the structure is sealed. Then to this geometric design the bottom is welded.

After this, the lid is made. It will also require 4 steel sheets. But the size of the lid should be slightly larger than the previous box so that it can be easily placed on the body of the smokehouse. After checking the dimensions, the lid is welded to the main box.

The last step will be to make carrying handles and two levels with rods. On the first (bottom) there will be a tray onto which the fat should drain. The second will house hooks for food.

The smokehouse is ready! An electric stove will serve as a heat generator here, but if you need to increase the smoking temperature, you can make a fire.

Household barrel

The smoking firebox is sometimes placed inside a barrel. It takes up about a third internal space, while the main space is allocated to the smoking chamber. These two compartments are separated by a sheet of metal about 3 mm thick, welded to the walls. The same sheet will serve as the bottom of the structure.

This diagram describes in detail the mechanism for assembling a homemade smokehouse from a barrel:

To ensure air access to the firebox, the bottom of the barrel must be drilled and several holes made. Ash will come out through these same holes. The door for the firebox is cut out at the bottom of the barrel. Typically its dimensions vary around 20 cm by 30 cm. You also need to provide a place where the chimney will exit.

Further actions are similar to the previous option: installing a tray, grill, lid and hooks for products. To always monitor the smoking temperature, you can install a mechanical thermometer on the side of the barrel. This will greatly help those who are just starting to use a smokehouse and do not have enough experience. If you don't have a thermometer, you can check the temperature by sprinkling drops of water: correct temperature it will not evaporate.

From the bucket

To make a home smokehouse from a bucket, you need to cover its bottom with sawdust and place a grate above. In the widest part of the bucket, you need to drill holes and insert rods with hooks for food into them or equip a grate. The process is shown in more detail in the drawing:

The lid also needs holes so that smoke can escape through them. Over medium heat, simple dishes in this design can be cooked very quickly: from 30 to 60 minutes.

Do not forget that there is no need to maintain a strong fire. Cooking requires smoldering sawdust. When the fuel begins to smolder, it is time to place the food inside the smokehouse and close the lid.

Brick

According to the principle of operation, a brick smokehouse is practically no different from the others. Instead of a regular lid, a wooden door is often installed in it. Also, a brick structure requires a solid foundation.

The dimensions of a brick smokehouse will depend on the volume of products to be cooked. In any case, the chamber itself must be at least 2 times the size of the firebox. The soil around the brick smokehouse needs to be properly compacted.

An air duct is also needed, the junction of which is best protected with some kind of plate. There is an option to install drainage above the air duct. To maintain the tightness, you need to lay burlap under the lid.

Scheme for building a brick smokehouse:

Gas cylinder

Even from a gas cylinder, making a home smoker is much easier than it seems.

The first and most important step is to release all the gas contained in the cylinder. To do this, you can take it to a deserted place and disconnect the valve. To make sure that there is no gas left inside, just immerse the valve in water: if there are no bubbles, the cylinder can be considered safe. Next, the container is washed from the inside with plain water.

Now you can start making a smokehouse from the cylinder. To do this, the walls for the door equipment are sawn (it should be quite large), the hinges are welded and half of the bottom is sawed off. The source of heat in such a smokehouse is often an electric stove, above which pallets with products are placed in several levels.

Detailed diagram of the equipment of a smokehouse in a gas cylinder.

Tips for use.

Alder and juniper are best suited for fuel. They produce the perfect smoke for smoking. Alternative options include oak, cherry or pear. If the choice is small, preference should always be given to hardwood.
It is not recommended to burn with coniferous wood, because it contains a large amount of resin (it is not always useful).
Before laying, the firewood must be chopped, otherwise it will not produce the necessary smoke and heat. The resulting chips (sawdust) must be evenly distributed and the combustion will be uniform throughout the entire firebox.

The temperature in the smoking chamber should not be higher than 100 degrees. If you make sure you have a mechanical thermometer in advance, it’s easy to check.
There is also a smokehouse design in the form of two containers - one is placed in the other. But the inconvenience lies in the difficulty of cleaning the bottom of burnt fat after cooking.
To obtain aromatic smoke, you need to cover the smokehouse with smoldering sawdust and close all the holes in it.
To maintain a uniform smoking temperature, it is necessary to constantly add sawdust to the tray.
If used as fuel birch firewood, before starting the fire, you need to remove the bark from them. Otherwise, the food may acquire a bitter taste during cooking.

For lovers of fatty fish, it is better to use the cold smoking method, since hot smoking is designed only for low-fat products. The whole process may take 5-6 days, but the result will correspond to the time spent.
When the material for self-made smokehouse is chosen, you should make sure that it is non-toxic and does not emit odor when the temperature rises.
A homemade smokehouse can be supplemented with a filter. To do this, you need to stretch the burlap over a frame made of ordinary wire and place it under the grille.
To give the products an even more refined aroma, you can add chips of fruit trees or bushes to the main fuel. Black and red currants, cherries, and pears work well.
To make the grate easier to remove and wash, you can weld several corners inside the smokehouse on which it will be attached. Alternative option- grille on legs.

When choosing wood for kindling, you must immediately exclude conifers: Food will have a bitter taste and a tarry coating.
To prevent the wood chips from catching fire at the slightest breath of wind, it should be slightly damp. Sawdust and wood chips can be replaced with brushwood (which, by the way, takes longer to smolder), but it can also cause bitterness in the taste of the finished products.
To maximize the shelf life of a smoked product, you need to place it in vacuum packaging or in freezer. But it is worth considering that after defrosting the taste will no longer be the same.
You should never expose your smokehouse to sudden cooling. This may cause the destruction process to begin.
To check the degree of readiness of the meat, you need to cut it. If it has already been sufficiently smoked, then the color will be uniform on the cut. If in the middle of the piece the meat is distinguished by a different shade, this means that it needs to be placed in the smokehouse for some more time.

There is probably not a person in our area who would refuse a piece of really well-smoked meat or fish, so at any festive table A plate of these delicacies always finds its place. However, it is worth admitting that it is quite difficult to find naturally smoked meat and fish products in a store or market. This is due to the fact that such technological process– quite long, and to achieve high taste qualities always requires the use of wood or a sawdust-shaving mixture of certain species, which causes unnecessary trouble for the potential manufacturer. It is much easier and more financially profitable for him to use an artificial composition such as “liquid smoke” for the preparation of such products, which quickly brings the raw material to the desired condition, giving it beautiful colour and similar to real taste and smell. But this is just “ersatz”, and, in addition, we should not forget that such “delicacies”, absorbing the chemical components of “liquid smoke” into their structure, will not bring benefits to human health, and often can even cause considerable harm.

DIY cold smoked smokehouse - drawings, dimensions and construction instructions

The solution is obvious: a do-it-yourself cold-smoked smokehouse - the drawings, dimensions and construction instructions of which will be discussed in this publication - becomes the best option for lovers of various dishes of this type. Moreover, if there is a suburban area, and the owner has at least basic skills in construction and plumbing.

The difference between hot and cold smoked smokehouses.

There are two main types of smokehouses - hot and cold smoking. Products made in the first of them turn out to be softer and fattier, while the second produces products with a dense and dry structure. Therefore, before starting to manufacture a smoking unit, it is worth agreeing in advance which product will be more to the taste of your household, after which you can already decide on the choice of device. Hot and cold smoked smokehouses differ in the location of the firebox and the principle of operation.

Thus, in the design of a unit for hot exposure of products, the smoking chamber with sawdust located on its bottom is heated directly from an open fire or from an electric heating device located under the bottom. Such a scheme contributes to overheating and the appearance of hot smoke emanating from the sawdust-shaving mixture. The diagram of the simplest smoking apparatus operating using this technology is shown in the illustration below:

1 – An improvised firebox, which can be built in any place where such a smokehouse will be installed.

2 – Supply: legs or even just a few installed bricks.

3 – Bottom made of metal 3÷4 mm thick and having drilled holes diameter 4÷5 mm

4 – Chip-sawdust layer of fruit wood, laid on a perforated bottom.

5 – A tray with walls raised to the edges to collect fat dripping from food.

6 – Metal grid for storing food.

7 – Products for hot smoking.

8 – Tightly closing lid with a small hole for smoke removal.

Cold smoking of products occurs under the influence of warm smoke, the temperature of which rarely exceeds the limit of 36÷40 ºС. The smoke resulting from smoldering wood has time to cool on the way from the firebox to the smoking chamber. Thus, in this design, two main chambers, and the smoking room, are located at a certain distance from each other, and are connected through special channels. The smoke, passing along the trajectory given to it, not only cools down to the required temperature, but is also freed from harmful impurities and soot that could get into the products, reducing their taste.

Prices for smoke generators

smoke generators

An approximate diagram of the simplest installation for cold smoking of products is shown in the figure:

1 – Combustion chamber into which firewood is placed.

2 - Fuel. It is best to take wood from fruit trees - cherry, pear, apple and the like. In addition, some other hardwoods, such as oak or alder, are also suitable.

3 – The chimney channel, through which the smoke, gradually cooling, as conventionally shown by wide arrows, enters the smoking chamber.

4 – Basement part of the smokehouse, made of brickwork

5 – A fine metal grid with cells 3÷5 mm, on which soot will linger.

6 – A smoking chamber without a bottom - it can be a prepared barrel or box made of sheet metal 3÷4 mm thick, or a specially built “house” made of wood or brick.

7 – Cold smoked products. They are usually hung on hooks by crossbars (pos. 8), which in turn can be ordinary metal rods or perforated slatted profiles.

9 – A tightly fitted lid of the smoking chamber, having holes or a pipe for smoke to escape.

10 – Perforated lid covering the combustion chamber. In some designs, the door may be located not on top, but on the front or side wall of the firebox.

It was just general scheme, which can be implemented in practice different ways. Below in the publication several options for constructing a smokehouse for cold smoking will be discussed.

Making different types of smokehouses - step by step

Brick or block smokehouse

A smokehouse built from brick or foam concrete blocks is perfect for building on a country plot for those who are going to start selling high-quality delicacies, as it is intended for preparing a large number of smoked products at once.

Such a structure may well become not only a functional adjoining building, but also a decoration landscape design. However, before proceeding to the purchase of material and construction of the smokehouse, it is necessary to develop its design and determine its specific location on the site. Based on the selected size, the amount of material required is calculated.

From building materials for the construction of this version of the smokehouse you will need:

Red brick or hollow foam concrete blocks.
Sand-lime brick for building a firebox, or you can purchase a combustion chamber with doors built into the fireplace.
Cast iron or steel firebox door.
Glass blocks or a window frame glazed with frosted glass, if the building provides a source of natural light. However, it should be noted that ultraviolet rays have a negative effect on smoked products, so it should be ensured that the window faces the north side of the building.
Cement and sand for making mortar for masonry and foundations for walls.
Wooden beam with a section of 60×60 or a board 20×100 mm - for arrangement rafter system under the roof.
Sheets of plywood or OSB for continuous sheathing of the rafter system.
Roofing material - it can be corrugated sheeting or soft roofing, depending on the wishes of the owner and the general design of the site.
Tongue and groove board or wooden lining 10÷12 mm thick.
Chimney pipe with a diameter of 80÷100 mm - for installation on the roof or gable side of the rafter system.
Chimney metal pipe with a diameter of 120÷150 mm.
Door leaf with frame, approximate size 750×2000 or 800×2100 mm.

It is best to choose a place to build a smoking chamber on a hill, and in this case the firebox can be located at a distance of 2000 mm at the bottom of this hillock.

Illustration
	The first step, as for any building, is to clear the area for a smokehouse made of bricks or blocks. To do this, first the site for the foundation is marked, and then the top fertile layer of soil is removed from this area, approximately 150÷200 mm (on the bayonet of a shovel).
	Next, on the site prepared for the foundation, it is necessary to find the middle, since the chimney duct pipe will subsequently be located here. A metal bucket or box without a top covering can be used as a pipe, into the side of which a chimney pipe will be inserted. Therefore, you need to make a hole in it corresponding to the diameter of the chimney. Through this channel, smoke will enter the smokehouse. You will need to dig a trench from the center of the site, and in the case when all the elements of the smokehouse are located on a flat area, then the ditch needs to be dug at an angle of 15–20 degrees, so that it goes deeper as it approaches the combustion chamber. Before laying the foundation, a pipe will be laid in the ditch that will connect two chambers - the smoking room and the combustion chamber.
	The next step is to lay the pipe, one end of which will go into the smokehouse, and the other is embedded in the back wall of the firebox. After this, the trench is buried, and you can proceed to installing the formwork for pouring the foundation. Since the construction will be relatively easy, there is no need to make a deep foundation. It is enough to raise the formwork walls by 200÷250 mm. The bottom inside the formwork is covered with sand, a layer of 50 ÷ 70 mm, and then crushed stone, 80 ÷ 100 mm thick. Each layer is well compacted.
	Then, a coarse cement-gravel mortar is poured on top of the crushed stone. The surface of this layer should end 50÷70 mm from the edges of the formwork walls. It must be leveled so that the solution is located approximately at the same level. The next step is to lay a reinforcing mesh with cells of 50×50 mm on top of the set concrete.
	A good cement-sand screed is placed on top of the mesh, poured from concrete mortar prepared in proportions of 1:3. For the plasticity of the solution and additional strength of the screed, it is recommended to add liquid glass to the solution. The screed is aligned using a rule along the walls of the formwork, which will serve as beacons for this. The screed is left to dry completely and the concrete gains strength.
	While the screed is drying, you can work on the combustion chamber. To build a firebox, it is also necessary to prepare the foundation. First, a recess is also made under it, which is filled with the same layers of sand and crushed stone, and then filled with concrete mortar, leveled and left to dry and gain strength. The walls of the firebox are best built from two layers - the outer one of red brick and the inner one of heat-resistant silicate brick.
	Another option is a ready-made metal combustion chamber designed for installation in a home stove or fireplace. Whatever firebox is chosen, it is best if the chamber is deepened into the ground - this factor will contribute to a longer cooling of the walls, which means it will help save on fuel.
	After the screed has finally matured, they proceed to the construction of the walls of the smokehouse. In the example under consideration, they are built from foam concrete and also hollow blocks. It should be noted that this construction material has good thermal resistance, that is, clearly low thermal conductivity, and this is important from the standpoint of maintaining optimal temperature conditions in the smoking chamber.
	Each of the laid out rows is controlled according to the construction level. The masonry is made using ordinary cement-sand mortar or for installation adhesive for gas silicate blocks. During the work, control is carried out to ensure that the wall does not collapse from the vertical plane - this can be easily checked with a plumb line or the same building level.
	It is very important to move the doorway straight and carefully, otherwise the frame will fit into it at an angle, and the door may not fit at all.
	The next step is to install floor beams at the end of the walls, and then the rafter system. Since in the example under consideration a soft version of the roof is used for covering, a continuous sheathing made of plywood sheets is attached to the rafters. Detailed information about soft roofing and all the nuances of the process is presented in the article published on our website, a link to which will be given below.
	When the roof is installed, the gable sides of the roof are “sewn up” with boards or clapboards. A ventilation pipe is installed through one of the gables to remove smoke and excess moisture from the room. Then, door and window blocks are installed in the remaining openings. If you decide to cover the window opening with glass blocks instead of a window frame, then instructions for their installation can also be found on the website. To ensure that the door closes tightly without leaving gaps, you can apply a felt seal around its perimeter and install a lock or latch.
	Interior finishing inside the smokehouse is not mandatory, however, it should be remembered that fat and moisture will drain from meat, fish and other smoked products onto the floor. Therefore, to facilitate indoor cleaning, it is recommended to lay them on the floors. ceramic tiles with a ribbed surface. This illustration clearly shows how metal mesh racks are arranged for laying out prepared products. In addition, you can consider the hole in the floor through which smoke cooled by passing through a long channel enters the smokehouse. Ideally, this hole should be covered with a fine mesh that will trap soot particles. Such a mesh should be easily removable so that it is easy to clean it from accumulated dirt.

Modern soft roofing – reliability and beauty!

Soft roofing, which includes flexible tiles on a polymer-bitumen basis - excellent in efficiency and very attractive coating for houses and outbuildings. The procedure is described in detail in the corresponding publication on our portal.

Is it difficult to build a foundation yourself?

If you follow all the technological recommendations, this will become a completely feasible task. If you need information about the types of foundations, about which one may be optimally suitable for small and light buildings, then it can be found by following the recommended link to a special publication on our portal.

Wooden smokehouse

Another material from which the smoking chamber can be made is natural wood, which is environmentally friendly, does not create unpleasant odors and does not emit toxic fumes. The most suitable wood for building a smokehouse is deciduous wood - alder, oak, pear, cherry, apple tree and others. The main thing is that the material itself has a dense structure that will well withstand various negative environmental influences.

To manufacture this model of smoking chamber, which has a size of 800×450×450 mm, the following materials will be required:

Wooden for the frame of the structure, with a cross-section of 50×50 mm, the total length of which will be 8000 mm.
A well-processed board 100 mm wide and 8÷10 mm thick. Here you need to take into account that the lining will be mounted on the frame in two layers - longitudinal and transverse. They will help make the chamber more airtight, which will allow smoke to remain in it more long time without leaking through the cracks.
In addition to covering the walls and making the door, the board will be needed to form the roof slopes.
Roofing material. In this case, the master did not use any materials other than boards to build the chamber. However, if the smokehouse is covered with a waterproof roof, the risk of moisture penetration through small cracks between the boards, which can form under the influence of atmospheric moisture and ultraviolet rays, is significantly reduced.
Canopies for securing the door, door handle with latch.
Red brick for building the base for the smoking chamber, and heat-resistant silicate brick for the walls of the firebox.
Cement and sand for masonry and arrangement of the bottom of the combustion chamber.
Waterproofing material for covering the furnace roof, as well as sealing the joint with the pipe.
A pipe with a diameter of 80÷100 mm and a length of 2000÷2500 mm and a piece of pipe with a length of 500 mm and a diameter of 100÷120 mm. The pipe can be metal or fire-resistant ceramic.
Metal sheet for flooring in front of the combustion chamber.

The step-by-step execution of all construction and installation operations is presented in the instruction table below:

Illustration	Brief description of the operation performed
	The first stage of work on the site is to select a suitable location for installing the smokehouse and combustion chamber. In this case, the suburban area has a distinctly rugged terrain, which will help for optimal placement of the smoking system on the site.
	On the marked area, two pits are dug at a distance of 2000÷2500 mm from each other. One of the pits is located on a hill - it will serve to arrange the foundation for the smokehouse itself. The second one is placed below the first one along the slope - this is where the combustion chamber will be. The depth of the pit for the firebox should be 200÷250 mm, since it requires a reliable, solid foundation.
	Next, the pits are connected to each other by a trench into which the chimney pipe will later be laid.
	It is recommended to deepen the pit intended for arranging the smoking chamber by 300÷400 mm - this depth will help trap smoke in the pit and cool it. At the same time, the smoke is further purified and in this form rises upward into the smokehouse. Smoke purified from soot fractions will make products more aromatic and environmentally friendly. The bottom of the pit for the smokehouse and firebox is strengthened in the same way using concrete mortar and reinforcing mesh - this process will be described below.
	Before filling it with concrete, the bottom of the pit intended for the firebox needs to be thoroughly compacted, then covered with a 5-7 cm layer of sand and then crushed stone. The next layer is poured and leveled with a coarse cement-gravel mortar, which will penetrate between the crushed stones and, after hardening, bind the bedding. When the solution has set, it is recommended to lay a reinforcing mesh card with 30x30 mm cells on it - it will strengthen the screed well. Next, a solution consisting of cement and sand is poured. The layer of this fill should be 30÷40 mm thick.
	Then the bottom of the trench is compacted, and a long pipe of smaller diameter is laid in it. It should not reach the end of the trench by 180÷200 mm, so if necessary it will have to be trimmed. Next, a concrete solution is applied to the extreme part of the long pipe, and a piece of pipe of larger diameter is put on it, with a mutual overlap of 100÷150 mm. This design of pipes of different diameters will contribute to optimal cooling of the smoke when the channel expands before entering the chamber.
	As a result, the edge of the larger diameter pipe should extend into the combustion chamber area by approximately 150÷170 mm. Two bricks are installed along the edges of the pipe, after which the walls of the firebox can be laid from them. In this case, the walls are laid out half a brick thick.
	The sides of the pipe laid in the trench are filled with solution and temporarily covered with boards until it sets. After laying two rows of combustion chamber walls, a combustion door is mounted between them. However, it is best to install the door at the stage of laying the first row of walls, since in this case it will be possible to secure it with wire between the rows of bricks.
	A ceramic slab covering the firebox is mounted on top of the side rows and the door, as well as two bricks installed on both sides of the pipe. If one is not found, then you can use instead a sheet of metal 3–4 mm thick or metal strips, which are laid with the edges on the side walls. The strips will become the basis for the final covering of the chamber with bricks.
	A blower door with a size of 308×198 mm is perfect for installing a combustion chamber into this design, since such a window will be quite sufficient for laying a sawdust-shavings mixture, which, when smoldering, will produce smoke.
	Now that the combustion part of the structure is equipped, you need to leave it until the solution dries completely and hardens. This time can be used to work on the construction of the base walls for the wooden smoking chamber. The foundation for it is laid out of brick, the first row of which is laid on a well-hardened concrete base layer. Each row will consist of six bricks, so the side of such a plinth, taking into account 10 mm seams, will be equal to 500 mm. Therefore, a wooden smokehouse measuring 450x450 mm at the base will sit very firmly on the base. When laying out brick walls, the horizontality of each brick row must be controlled using a building level, otherwise the smoking chamber will not be level.
	The base should consist of 9–10 rows, 5–6 of which will rise above the ground. Raising the brick base, the chimney pipe coming from the firebox is built into the front wall of the base. It is very important to fill the gaps around the pipe well with cement mortar, since the inner walls of the lower part of the smokehouse must be relatively smooth and resistant to possible penetration of moisture from the soil.
	When the brick base is erected, the trench with the pipe laid in it is filled with concrete mortar. It is especially important to check that the solution is filling the area where two pipe sections join and the chimney channel enters the firebox. However, it must be remembered that the solution should not be filled to the very top of the trench, since it will then be filled with soil, the thickness of which should be 70÷80 mm.
	After the cement mortar has dried, it is recommended to fill the gaps remaining between the walls and the ground with clay, compacting it well. If there is no clay, then they are filled with soil, which is also compacted well.
	Now you can test the created system for the quality of smoke flow from the firebox to the smokehouse. To do this, you need to place brushwood or sawdust in the firebox and set it on fire using paper. Smoke should escape freely through the hole in the base without encountering any obstacles. If the system check was successful, then the trench with hardened concrete is finally filled with soil, which must be thoroughly compacted.
	Next, they move on to making the wooden smokehouse itself. First from wooden beam you need to cut all the necessary parts of the structure: these are 4 pieces of 800 mm each, 8 pcs. – 350 mm each, 3 pcs. – 550 mm each, 2 pcs. – 200 mm each. The structure can be fastened using nails or black wood screws 70 mm long. The first step is to assemble the front and rear frame frames. To do this, 350 mm pieces of timber are laid along the edges, between parts 800 mm long, and then they are all fixed together. This should result in two identical frames, which are connected along the upper and lower edges by segments of 350 mm.
	The finished structure is installed vertically and pieces of timber 550 mm long are fixed along the upper side edges. They should protrude beyond the perimeter of the frame forward and backward by 50 mm - this will be the basis for securing the roofing boards. Next, you need to find the middle of the upper crossbars of both frames, front and rear - at these points pieces of timber 200 mm long are vertically fixed. These racks will become the basis for securing the ridge beam of the smokehouse roof. A third piece of timber is fixed on top of the racks, which should also protrude beyond the frame by 50 mm back and forth. In order to give rigidity to the structure of the future roof and ensure convenient installation of roofing boards, you need to find the middle on the ridge beam and fasten one board along it on two slopes. One of their edges meets on the ridge beam, the second forms an overhang protruding beyond the perimeter of the frame by 150÷170 mm. Next, the formed roof frame is completely covered with boards.
	The next step is to sheathe the walls of the frame. The first layer of boards is installed and fixed with self-tapping screws in a vertical position. They need to be fitted as tightly as possible to each other. You should not use clapboard to cover the smokehouse, as the wood will undergo thermal expansion, which can lead to deformation of the grooves, causing the boards to crack.
	It is very important to accurately calculate the size of the doorway - it must be 5 mm larger than the door itself so that it fits into it freely. This factor is taken into account in connection with the thermal expansion of wood, as well as taking into account the influence of moisture on it, since the smokehouse is installed outdoors and will inevitably be exposed to precipitation.
	All but one side wall of the frame is covered with boards. It is left temporarily open so that it is possible to vertical racks frame, secure crossbars for laying metal rods on them, on which products intended for smoking will be hung using hooks. To ensure that the rods are fixed in one place and do not move, symmetrical cutouts are made in the crossbars. You will need two or three pairs of such crossbars. After this, a round or square hole is drilled in the roof for ventilation pipe, which should have a small diameter - only 50÷70 mm. It is fixed on top of the roofing boards. It is very important that there is no gap left between the pipe and the roof boards, so if one has formed, it must be sealed - for this you can use tow and wood glue. These materials, by the way, are also well suited for sealing gaps between boards.
	Next, the door is made according to the dimensions taken from the opening. Its design is quite simple, and will also consist of two layers of boards - vertical and horizontal. They are fixed on two frame, horizontally installed crossbars. The next step is to mark the location of the door on the front wall, and then all the walls of the smokehouse are sheathed with a second layer of boards, which are placed horizontally. The joints of the boards at the corners are closed with wooden or metal corners. To control the temperature inside the smokehouse without opening the door again, a hole is drilled in it into which a special pin thermometer is installed.
	The bottom of the structure remains open, since smoke will enter the chamber through it.
	It is best to coat the finished wooden smokehouse with a water-repellent impregnation on top. water based, to increase the surface’s resistance to atmospheric moisture, giving it hydrophobic qualities. For this, one of the scuba tanks is suitable, which large assortment presented in specialized building materials stores.
	A kind of “culmination” of the construction of a wooden smokehouse is the installation of a chamber-house on a brick base. Fastening the wooden and brick sections of the building together can be done with metal brackets or strips, which are fixed with one edge on the boards and the other on the brick walls.
	When finished, the smokehouse looks like it is shown in this illustration. However, it is still recommended to cover the roof boards with one of the light roofing materials– this could be the soft roofing already mentioned above, corrugated sheets or metal tiles. A control test of the operation of the smokehouse should be carried out by placing the first product in it.

Below in the illustration is another interesting version of a wooden smokehouse, the design of which includes a canopy for storing and simultaneously drying firewood from fruit trees specifically designed for smoking products.

In the photo you can see that the firebox in this case is located more close range from the smokehouse, so the entire structure occupies less area on the site. However, the principle of operation of such a building is completely identical to the option described above.

This model of wood smoker does not have a side door, it opens and loads through the top, so it will be easier to make. In addition, you do not have to purchase hanging hinges and door handle, and it will be easy to open the camera by grasping the slightly protruding edges of the lid on the sides. To save space on the site, the firebox can be located quite close to the smokehouse, and in order to lengthen the trajectory of smoke from one chamber to another, the chimney pipe can be positioned at an angle.

Cold smoked smokehouse options from a barrel

A fairly simple way to make a smokehouse for both hot and cold smoking is to use a metal or wooden barrel. Moreover, the barrel can be installed vertically or horizontally.

The advantage of this method is that it is possible to make a similar structure without even digging a trench, but simply connecting the firebox and the barrel with a pipe passing above the ground. However, if the smokehouse is planned to be used in winter, then the pipe will definitely have to be insulated, since, otherwise, the smoke in it will cool too quickly, and therefore the product will not be of high enough quality.

When making this device from a barrel, you can do without it, but in order for the smoke to concentrate in the pipe and not escape through the cracks and at the junction of the pipe and chambers, it is necessary to carefully seal all the gaps.

Smokehouse prices

smokehouse

You don’t have to worry about what to make devices for hanging food from. Rigid wire and wooden crossbars are quite suitable for this, on which hooks with products strung on them will be hooked.

A metal bucket can be used as a firebox if you cut a hole in it for a pipe and part of the wall, making an improvised door out of it.

Another point that will simplify the manufacture of a smokehouse is that most owners of this simple design prefer to use thick burlap instead of a lid, the structure of which will hold the smoke quite well and remove its excess.

The smokehouse will look more “civilized” if it is covered with a finished structure designed to protect the metal from external aggressive influences of moisture, oxygen or chemical corrosion, and temperature changes.

If there is very little space on the site, but you still want to install a smokehouse, then by making it from a barrel, you can “disguise” it in the style of basic landscape design by hiding the chimney pipe underground. This illustration shows how the smoking chamber and combustion chamber fit seamlessly into the decorative design small courtyard.

A smokehouse made from a wooden barrel will, of course, cost more, but its appearance is more presentable, so it can decorate any area of the yard. In addition, as mentioned above, the right wood, in addition to smoke, adds a pleasant aroma to the cooked smoked meats.

To make such a smokehouse, the top lid of the barrel is removed, and holders for two grates are attached to the inner walls at different heights, on which you can simply lay the products, or hang them on special hooks.

Essentially, a quality smoker can be made from a barrel made from any material other than plastic.

Smokehouse made from an old refrigerator

There is an old refrigerator in many homes: some use it as a cabinet for storing various rubbish or tools, for others it simply takes up space on the property or in the garage, and some practical home owners give it a second life by converting it into a smokehouse . Moreover, from this old device you can make a smoking chamber for both hot and cold preparation of delicacies.

In older models of refrigerators, practically no plastic was used - their internal walls were made of enameled metal, the grilles were made of aluminum, and polymers were used only for removable parts that can be easily removed from the body.

If the refrigerator is not so ancient, and there is a lot of plastic inside it, then such parts will have to be completely dismantled, leaving only the metal body for the smokehouse.

In addition to the refrigerator body with stands for grates fixed inside, you will need a two-meter pipe, bricks for the walls of the firebox and an iron sheet 3-4 mm thick to cover the combustion chamber.

Prices for wooden barrels

wooden barrel

The firebox should be located below the level of the bottom of the smokehouse. The pipe can be run above the ground or buried - the main thing is that it must be installed at a slope. The pipe enters the refrigerator body through its bottom, and into the combustion chamber through its rear wall or ceiling. Smoke from the firebox, passing through the pipe and cooling along the way, will enter the smoking chamber at the desired temperature. However, if the pipe is not buried in the ground, then during the summer heat the smoke will not have time to cool, and in winter, on the contrary, it will become cold too quickly. Therefore, it is best to “dress” the pipe in insulation material which will create optimal conditions for cooling smoke at any time of the year.

Grids and hanging hooks are used to place food inside the chamber.

It is necessary to make a small hole in the ceiling or in the upper area of the rear panel of the refrigerator through which the smoke will escape.

In conclusion, it must be said that other products can be used for the smoking chamber. Appliances, out of order and having enough large body, made of metal. For example, the outer metal casing from old round or rectangular washing machines Perfect for a smoking chamber.

Having understood the design of this device and understanding the principle of its operation, it will not be difficult to find material for making a cold smoked smokehouse. Well, after the work on it is finished, there will always be delicious products on the festive table home production, with which you can pamper your household and guests.

At the end of the publication - an example of the manufacture and practical use of a cold smoked smokehouse that is not at all difficult to implement:

Process Features

Cold smoked smokehouse

From a barrel

Made of brick

From sheet iron

Hot smoked smokehouse

What kind of smoking happens?

Subtleties of smokehouse construction

Chimney

Smoking chamber

Aromatic smoked meats: how to cook them

Simple DIY smokehouse options

Peculiarities

Advantages and disadvantages

Subtleties of the device

Varieties

Manufacturing materials

Dimensions

Manufacturers

"Alvin Eku-Combi"

1100 W Muurikka

"Alder smoke Pro"

Camping World Gourmet

"UZBI Dym Dymych 01 M"

How to do it yourself?

Metal sheets

Household barrel

From the bucket

Brick

Gas cylinder

The difference between hot and cold smoked smokehouses.

Prices for smoke generators

Making different types of smokehouses - step by step

Brick or block smokehouse

Wooden smokehouse

Cold smoked smokehouse options from a barrel

Smokehouse prices

Smokehouse made from an old refrigerator

Prices for wooden barrels

Video: cold smoked smokehouse - a design accessible to anyone.