Smoking is a popular way of preparing various products, giving them a specific taste and aroma. To cook in this way, you can use various smokehouses, including those made by yourself. One of the not most popular options is a wooden structure. Note that the smokehouse can be made for both hot and cold smoking.
Types of smoking
There are two types of smoking: Hot and cold.
Cold implies a cooking temperature of 30 to 50 degrees; compared to the hot method, cooking is more uniform, although longer, up to three days. Products are stored for a long time without losing their taste.
Hot smoking occurs at temperatures from 70 to 120 degrees. At the same time, large pieces of meat or fish reach full readiness in 4 hours, and small ones in 30 minutes.
The shelf life of hot smoked products is significantly lower, about one week.
Smokehouse made from medical bix
Bixa is a metal container for sterilization and storage of sterilized medical linen. Since it is made of stainless steel and has holes on the body for steam to escape, a do-it-yourself smokehouse made from medical bix will be an ideal option for smoking food. It is advisable that the bixa is not in use. You can buy it in medical equipment.
The smoking process and the internal structure of the smokehouse are similar to the version with a bucket. Wood chips are poured into the bottom, a metal plate is placed, and two stainless steel grates with food are placed on top. You can use an old dumpling maker that fits the size of the sterilizer as a grid. The advantage of a DIY bix smokehouse is that there are latches on the body that ensure a tight fit of the lid.
A similar smokehouse can be built from an ordinary pressure cooker. To do this, simply remove the pressure regulating valve and install metal utensils and wire racks inside the cookware. A DIY pressure cooker smokehouse is good because it can be used in an apartment; you just need to ensure that the smoke is removed from the smoldering wood chips. To do this, insert a hose into the valve hole and lead it out the window.
What is the main difference between these types of smokehouses?
Hot smoked smokehouses are more compact and convenient. The container with food is installed directly above the fireplace. There are no problems with moving the smokehouse from place to place, just dig a new hole under the hearth, and that’s it, you can start cooking.
Cold smoked smokehouses require more space and time for installation. It is installed 1-2 meters from the fireplace, and connected by a pipe. It is better to lay the pipe underground.
Option number 6. Making a smokehouse from an old barrel
Perhaps one of the simplest ways to make a miniature smokehouse is to use an iron barrel. First, the bottom of such a barrel is cut off, then it is equipped with a grate (or, as an option, reinforcing bars) at two different levels. A pallet is installed in the lower part, and products will be hung in the upper part (using hooks).
Note! If the fire is located directly under the body, then we are talking about a hot-smoked design.
And if the barrel is placed in a special pit and a chimney pipe from the fire is brought there (its length should be two meters), then the result will be cold smoking.
Video - Making a good smokehouse out of a barrel
Stationary smokehouse
The height of perfection is a stationary brick smokehouse. It is reliable, will never let you down, and can be made in any size, depending on your needs.
However, unlike previous methods, it will require much more effort and financial investment. But it’s worth it, because along with the smokehouse you can simultaneously build a Russian oven and a stationary brick grill.
Types of smokehouses for the garden
Currently, manufacturers offer a huge number of different options for smokehouses for the garden. These include heavy forged and cast iron barbecues, electric smokehouses, and smokehouses with a water seal. Craftsmen suggest building a smokehouse from a refrigerator, barbecue, gas cylinder and even a simple bucket. But even in all this diversity, the principle of operation is the same - two adjacent chambers, one of which contains firewood, and the other contains food.
We will look at tips for installing and operating the simplest smokehouses on the site.
Step-by-step instructions on how to make a brick smokehouse
For a stationary smokehouse, you need to select a flat piece of land of the size required for the project. It is not advisable to build in close proximity to the house, because a lot of smoke comes from the smokehouse, which can negatively affect your well-being.
Since the brick structure is very heavy, it cannot be placed directly on the ground. The weight will most likely cause the earth to settle, and the structure will very quickly become unusable or simply collapse. For it it is necessary to pour the foundation.
After the foundation has dried, the bottom row of walls is laid, and after this, a chimney about two meters long is installed.
The pipe is wrapped in any insulation that is resistant to high temperatures, for example, glass wool, to ensure the possibility of any smoking method.
Since the oven and firebox are exposed to the highest temperatures. They must be laid out of refractory bricks, and the firebox must be additionally lined with thick sheet iron.
The remaining parts can be made of silicate or facing bricks.
Then the smoking section is laid out next to the stove. It doesn’t have to be just one, there can be several of them in order to simultaneously cook different foods in different ways. After all, you shouldn’t hang meat and fish in the same chamber at the same time.
Particular attention should be paid to the doors; they must close very tightly so that all the smoke remains inside. Everyone determines the size of the camera for themselves, but the optimal size would be one with sides of 1 meter and 1.5 meters in height.
An important detail of every smokehouse is the smoke channel. It must be made of metal that can withstand any temperature changes.
This chimney will need to be constantly cleaned, and it is better to do this after each use, otherwise high-quality products will not be obtained in such a smokehouse.
Types of smokehouses according to smoking method
Smokehouses are divided into two types. Some are used for cold smoking, others for hot smoking. Each option has its own disadvantages and advantages, which you should learn about in advance in order to choose the most suitable portable smokehouse model for each individual case.
What to make a smokehouse for hot smoking from
For a homemade smokehouse, you can use available materials, which are most likely available in every household.
For example, a good version of a mini-device can be made from a bucket or pan. You can use medical bix. In order to make a mini smokehouse with your own hands, you do not need any special knowledge or tools. It will take a maximum of half an hour to assemble the structure.
From medical bix
A small portable smokehouse can be easily made from a device such as a medical bix. This compact device, due to its versatility and practicality, can be useful in every household. You can use such a portable smokehouse both at home and during outdoor recreation.
The device contains special linings that allow the lid to fit as tightly as possible to the box. A handle made of metal is attached to the lid for convenience.
There are special holes in the walls or days. During sterilization, steam enters them. In order to make a smokehouse from medical bix, it is best to prepare a device that will have dimensions of 390x190 mm. You will also need gratings that will have different heights. They must be made of stainless steel. The difference in height should be approximately 80 millimeters.
Additionally, a tray is selected into which fat will drain during smoking of products.
The medical bix needs to be washed. Then a piece of mesh is cut out or a lattice is taken that can fit closely inside the structure. A tray is installed at the bottom to collect fat, then grids for food. You can start using the mini smokehouse for smoking.
From the bucket
Making a bucket smoker is incredibly easy. To do this, you need to pour a small amount of wood chips onto the bottom of the prepared container. A layer of two centimeters will be enough. Next, a small grate is installed just above the wood chips. A container is placed on it into which the fat from the food will drain during cooking. The next grid will contain the products themselves. The bucket is closed tightly with a lid or sheet of metal to prevent smoke from escaping.
Do not remove the lid until smoking is complete. To control the temperature, just drop a little water on the lid. If it sizzles and not boils, then everything is in order. The meat will gradually be smoked rather than boiled.
After the smoking process is completed, you need to wait until the bucket cools down. Then the finished smoked meats are taken out and left for a while so that they have time to dry out and weather a little.
What to make a smokehouse for cold smoking from
A smokehouse for cold smoking can be made from scrap materials. In some cases, you don’t even have to buy anything extra. You can use, for example, film or an old pan that is no longer useful.
From film
It is necessary to prepare two meters of dense polyethylene, which is usually used for the construction of greenhouses. The film must be carefully sewn at one end to create something similar to a bag.
Next you need to prepare the place where the mini-smokehouse will be installed. The ground is carefully leveled and cleared of grass and debris. An area of 1x1 meter will be sufficient for the construction. Pegs, two meters long, are driven into all corners of the site. At the top they are all united using transverse crossbars. Due to this, the device will be more stable.
Those stakes that are opposite each other must be carefully connected with slats in several rows. Products for smoking will be hung on these slats. Polyethylene is placed on the finished installation approximately to the middle of the height. Under the products that are already on the slats, you need to pour about half a bucket of hot coals, sprinkle them with fresh grass on top.
Then the film is lowered to the ground and securely fixed. The structure must be completely sealed.
From the pan
The smokehouse from the pan, regardless of what size it is, should include such elements as:
- Frame. In this case, a saucepan will be used.
- Lattices. Will be used for pallet and for products.
- A lid that will make the structure airtight and will not let smoke out. In order for the smoking process to be stable and uniform, it is worth making sure that the lid fits as tightly as possible to the body of the mini-smokehouse.
- Supply. The pan will be installed on it. You can use iron rods or bricks.
- You need to connect a smoke generator to the body of the mini-smokehouse, which you can either make yourself or purchase a ready-made structure.
Which sawdust to choose?
The best wood chips for smoking are made from deciduous trees: juniper, oak, alder.
An excellent option would be to use fruit - cherry, pear, or apple tree. But it is better to refuse sawdust from coniferous trees. The resins will make meat and fish bitter and inedible.
Milk flask smoker
Milk flasks are made from food-grade aluminum, so they are ideal for smoking food. The internal structure of the product is practically no different from other homemade smokehouses that have a cylindrical shape.
Sawdust is poured into the bottom of the flask and a container is placed to collect fat. Instead of grates, a cross is used on which food is hung. To fasten it, four holes are made just below the neck into which steel rods or wooden sticks are inserted. The temperature inside the flask is controlled by a built-in external thermometer.
Preparing products for smoking
For smoking, you can use fresh products by salting them and adding spices immediately before smoking. You can enhance their taste and aroma by pre-marinating them in a strong salty solution.
To prepare it, you need to take at least 30 grams of salt per liter of water, add spices, garlic, bay leaf and black peppercorns to taste.
Building a mobile or stationary smokehouse on your site is not a difficult task. Smoked delicacies of the highest quality made from fresh ingredients will become a real decoration for any holiday table.
You can take cold smoked products with you on the road without fear that they will quickly spoil. You can also use your smokehouse as a source of additional income by selling finished products on social networks.
Some restaurants are also willing to buy high quality natural products at a good price. A great idea for a business with minimal investment, but with great returns.
Photos of do-it-yourself smokehouses are varied; you can see both very simple samples and complex designs, right up to architectural masterpieces.
Smoking chamber
The structure of a purchased smokehouse is clearly visible using the example of Smoke House hot smoked smokehouses. The rectangular chamber is made of 1.5 mm metal. The basis is stainless steel or ferrous metal. Stainless steel is the leader in ease of maintenance and durability. Such smokehouses are easier to care for, easy to clean, they are not afraid of corrosion and retain an attractive appearance for a long time. There is a water seal around the perimeter, making it possible to smoke even indoors. To remove smoke, there is a fitting on the lid of the smokehouse. We should also pay attention to the shape of the lid. During the smoking process, condensation is released, which accumulates on the surface of the lid. If it has the shape of a house, then drops of water flow into the water seal and do not fall on the food. With a flat lid, water will inevitably end up on the smoked meats, which can cause stains on the food.
Do-it-yourself smokehouse from a gas cylinder: choosing a smoking method
Before making a smokehouse from a gas cylinder with your own hands , you should choose the type of smoking to which it will be adapted. The nuances of the design and the principle of its operation depend on this.
Differences between hot and cold smokehouses
Hot cooking involves exposing food to smoke at temperatures ranging from 40 to 120°C.
This means that the fire source will be located in close proximity to the food, and the smoke produced will enter the chamber without cooling. In this case, the products are prepared quickly, up to an hour, and are immediately ready for consumption. The taste is excellent: the products are juicy and tender. Meat and fish have a pleasant aroma and a beautiful golden hue. The operating principle of a cold smokehouse is different in that the smoke requires cooling. Before entering the chamber with food, it passes through the chimney, where it reaches the required temperature, below 40°C. Smoked products prepared in this way can be stored for a long time, and their taste and smell are no worse than when hot smoked.
Choosing cold smoking
Despite the cooking time, cold smoking is preferred by most smoked meat lovers.
This is due to the storage period of the products. Long-term smoking eliminates pathogenic microorganisms, so food does not spoil for a long time. Taste qualities do not change over time, but, on the contrary, become brighter.
The principle of operation of a smokehouse from a cylinder
The design of a cold-type smokehouse is simple. Its main parts:
- firebox;
- smoking chamber;
- chimney
Each of the elements has additional components that improve and simplify cooking. As a result of burning wood, smoke is produced, which, under the influence of natural draft, enters the chimney, where cooling occurs. Then, through this pipe, the smoke enters the chamber with the products and envelops them. This is how smoking occurs.
How to make a smokehouse
Creating a homemade smoking unit is a labor-intensive process, but with minimal skills you can handle it in 3-4 hours. A cold smoker can be combined with a grill, barbecue and hot smoker, but in this case the costs and complexity of the assembly procedure increase.
Scheme and drawings for manufacturing
Before making a smokehouse from a gas cylinder, it is necessary to draw up a project and a detailed diagram that will show the main components, their sizes and locations.
Scheme of a smokehouse from a gas cylinder
This project will help you select the right components of the right size in the required quantity.
What tools will you need?
To prepare parts, as well as assemble the device, you will need the following set of devices:
- welding machine;
- Bulgarian;
- drill with drills of different diameters;
- wrench;
- bolts and nuts.
Materials other than gas cylinders require metal corners, pipes, and handles. For filling, you will need grates and metal sheets from which the pallets will be made.
How to properly prepare a gas cylinder for cutting
The preparatory stage is considered important, since not only the effectiveness of the design depends on it, but also the life safety of the craftsman during assembly and operation.
You should carefully select a container for the smokehouse and prepare it accordingly for further procedures.
Which cylinders are suitable for processing
A do-it-yourself smokehouse from a gas cylinder can be made from containers of various volumes, from 20 to 50 liters.
A unit that is too small is unprofitable from a financial point of view, since few products can fit into it. A capacity of 50 liters is considered optimal. A smaller volume cylinder can be used as a firebox, but in this case, frequent refilling of fuel will be required. You should use containers that are not too damaged by corrosion, as a damaged cylinder will not last long. It is better if there are residual gases in it. This is evidence that it is in working order.
Cleaning the cylinder
To avoid dangerous situations during work, special attention is paid to cleaning the container. This concerns not only the removal of existing gas, but also the cleaning of dirt and rust from the surface.
Features of application
The use of such a smokehouse begins by placing it on a gas or electric stove. Next, wood chips are poured onto the bottom, a stand and a baking sheet are placed, and the mesh and meat are placed on it. Afterwards, place the gasket, cover it with a lid and secure the latter with bolts.
Next, turn on the stove on low heat and smoke. Inside the smokehouse, the temperature rises to 100 °C. It is ideal for hot smoking, because such smoking requires a temperature of 70-120 ° C. The duration of cooking meat depends on its type. If it's fish, then 15 minutes is enough. If it’s a ham, then you need to spend up to 4 hours.
The smoke from the wood chips will come out through the pipe, pass through the water, leaving a lot of harmful substances in it, and exit through the outlet pipe. The water in the jar not only acts as a filter, but also helps to increase the pressure in the smoking chamber and also traps smoke.
Gas cylinder - what can be made from it
From gas cylinders you can make not only a smoking apparatus, but also other useful household things with your own hands.
This is a universal container that is spacious and durable, which is very important when processing products at high temperatures.
Stove for cauldron
A gas cylinder is used as a stove under a cauldron.
This is an ideal device in shape, since its cross-section matches the dimensions of the cauldron. It is better that the container drops 2/3 into the cylinder. To turn a propane cylinder into a stove, you need to make doors in it, install stove fittings, and install a chimney. A home-made stove is not only efficient, but also convenient, which allows you to transport it without much effort.
Brazier
Using a propane cylinder , it’s easy to build a barbecue with your own hands.
It is even possible to make 2 devices, but they will not be very spacious. To make a barbecue, you will need to cut off the top part of the cylinder and then attach it back, but as a lid. By bolting or welding the handles to the top, it will be possible to facilitate the transportation of the unit. Holes for skewers are drilled in the side walls, and cuts are also made to create traction. Also, such cuts help drain the liquid accumulated in the grill during rain. After processing, there remains a hole where the valve is located on the cylinder. It is rational to adapt it for a chimney.
Barbecue grill
Using a similar scheme, you can build a barbecue grill with your own hands.
This home installation is universal and suitable for preparing various types of products. It is important to remember about stable legs, since the structure must have strong support. Its reliability and safety depend on this. To prevent deformation from the influence of high temperature, a metal corner is welded to the inside of the device, additionally securing it with a clamp.
Smokehouse with grill and barbecue
To build a smokehouse from a cylinder along with a barbecue and barbecue with your own hands, you will need 2 or more containers. This smoker is comfortable and functional. The unit is used for various purposes, since it is a combined device. One installation can be adapted for cooking on a barbecue, grill, as well as hot and cold smoking. The main thing is to combine the elements correctly. Drawings, photos and a detailed description of the assembly technology will help you do this.
Smokehouse
A smokehouse from a gas cylinder can be made with your own hands for cold and hot smoking.
The main elements are the same in such units, their location is different. Such a smoker is effective, and by choosing a large-sized container, you can prepare products not only for yourself, but also for sale.
Industrial mini smokehouse
A purchased mobile smokehouse is the simplest solution for purchasing smoking equipment. An excellent choice would be the Tonar smokehouse.
The product itself has small dimensions of its steel body (28x38x17 cm), an acceptable weight for transportation (~ 7 kg) and is quite suitable as a traveling option. It is noteworthy that such a portable two-tier smokehouse is relatively inexpensive and is quite accessible to many. If desired, you can also find cheaper analogues, for example, smokehouses manufactured by SevZapUgol.
By the way, for a small family it will be completely justified to use the smallest version of a camp smokehouse
Its dimensions are very minimal and equal (21x34x16 cm), and its weight is just over 2 kilograms. However, this stainless steel structure is fully equipped with the necessary accessories: grill, lid, drip tray, and so on.
