A simple smokehouse design for cold smoking at home

Who doesn't like to surprise guests with all kinds of dishes? All housewives try to surpass themselves by preparing new dishes. Sometimes classic devices are not enough. You have to additionally use various “bells and whistles”. An ideal option for such purposes is a smokehouse. The main thing is that there is no shortage of popular models. The best manufacturers pamper their fans with a variety of products that differ in purpose, performance characteristics, and functionality, but they have one thing in common - use for home smoking.

How to choose the right device

Smoking options are as follows:

• cold;
• hot.

Everyone's selection criteria are different. Much depends on individual preferences, the amount of food consumed, and the location of the device. For a private house and apartment, the parameters and options vary.

If you decide to purchase cold smoked smokehouses, then you should know that their operating principles may differ. The following options are found on store shelves:

• gas (rare phenomenon);
• electrical;
• coal (very popular).

Electrical devices are suitable for apartment owners. Gas fired ones, which operate by heating volcanic rocks, emit a lot of smoke. Although they are convenient, they are expensive. They cannot boast of an expanded assortment. Can only be installed in open space (garden, country house, yard). Belongs to the category of universal devices.

The model is selected taking into account its dimensions, number of tiers, maximum food load, and the presence of skewers. The type of device, mobility and method of preparation are of no small importance. When using the structure indoors, you should take care of the presence of a water seal. Otherwise, smoke may form and fill the space with persistent odors.

Types of smokehouses

Stationary smokehouse

Such a DIY product means that cold cooking is carried out regularly, without fuss or moving around the area. That's why:

• each element is created based on the longest possible service life;
• both cameras are of a capital nature;

A smoke generator can be made from old metal cylinders, barrels, scraps of a metal electrical cabinet, etc. An option made from brick or rubble stone with a bonding mortar of clay, cement and sand is also suitable. Often this element is dug into the ground below the level at which the remote smokehouse will be located. Average dimensions 30x40 cm, height 35-50 cm;

The parameters of the smoking chamber depend on your appetites and the needs of your family. If you want to make a small smoking apparatus with your own hands, use a barrel or metal tank with a capacity of 200-250 liters (or even less). For large workpieces, build a permanent house with a full-height sealed door. Materials: brick, natural stone, edged boards, old wooden boxes. A very successful experiment - the body of a used refrigerator;

The chimney is firmly fixed in a stationary state, firmly connected to two chambers, and is not afraid of external influences and seasonal temperature changes (as a rule, a ready-made metal pipe is used or a smoke-conducting hose made of tin or galvanized sheet is welded with one’s own hands).

Before making a tin or pipe chimney, make sure the metal is safe. Some sheet materials have a highly volatile chemical coating. Even at low temperatures, aggressive substances will get onto the prepared food.

Mobile design

The name speaks for itself:

• The smokehouse is light in weight;
• prefabricated product;
• easy to transport from place to place

The smoke generator is made of metal by welding (either ready-made containers are taken, or welding work is done with your own hands using sheet iron);

The smoking chamber can be either metal or in the form of a wooden box (this natural material is not afraid of cold smoke);

The chimney, like the stationary model, consists of a pipe or metal sheet.

Do-it-yourself hiking option

In field conditions, cold smoking is carried out according to a simplified scheme:
• The function of a smoke generator can easily be accomplished by an ordinary earthen pit into which a metal sheet with sawdust is installed. From below it is heated by burning wood;
• the role of the chimney is played by a trench dug directly in the ground and covered with some available material (for example, a metal sheet or a fairly wide board);
• The smoking chamber can be easily made from polyethylene, stretched in the form of a dome on wooden stakes driven into the ground.

A DIY “camping” smokehouse must be hermetically sealed at the top so that wood smoke does not escape through the hole. Simply pull the top edge of the plastic film into a bun and secure with a rope. The vent slot is optional - loosen the cord any time you see fit.

Operating principle

Regardless of the type of smokehouse, the main element is a closed container made of stainless steel. Smoking preparations are loaded inside. Smoke is forced into the chamber. Inexpensive modern models are often made of heat-resistant material, but its characteristics are worse than those of stainless steel.

The set includes a smoke generator. Smoke comes from smoldering wood chips, compressed briquettes or shavings, and volcanic rocks. The pressure is built up by a compressor. Smoke is fed into the chamber. With an internal thermostat, heat distribution occurs evenly, and the process is carried out automatically. A water seal (or water filter) protects the room from the penetration of odors.

The rating of quality devices is headed by smokehouses with a thermal chamber, where the intensity of the smoke supply is adjusted automatically, without human intervention. There is also an additional cooling adapter for cooking smoked meats in the hot summer. There is a tray for collecting liquid. Models are produced with computerized control and with a unique design solution.

The operating principles of the devices are almost identical:

1. Ingredients are purchased.
2. Prepared for smoking.
3. Placed on the shelf.
4. They are treated with cold smoke.
5. The fat flows into a special tray.
6. The smoke is stopped by a water seal.
7. When installing the device in an open area, all the smoke will go outside.
8. For a smoke generator you will need special shavings, wood chips or a set of braces. Can work in automatic or manual mode.
9. The result is delicious food with a distinctive aroma.

Differences between hot and cold smoking

All products, be it chicken, fish, meat, have their own expiration date after hot or cold smoking. Cold smoke comes in at a temperature of 15 to 40 degrees for three days. Products prepared in this way retain their freshness for a very long time. Such a long period was made possible due to the removal during the cooking process of substances and microorganisms that contribute to the destruction of tissue integrity.

Hot smoking occurs for several hours at temperatures from 40 to 160 degrees. During the cooking process, the fats in the food are destroyed. Such dishes should be consumed several days in advance, otherwise they will begin to spoil.

Availability of additional functions

Almost everyone is trying to become the owner of an inexpensive product with an expanded range of options. Which products are best to buy? Preferably one that the manufacturer has equipped with additional options:

1. The presence of combined shelves with hanging hooks.
2. Availability of adapter for cold smoking.
3. Long-term continuous operation. If chips are supplied to the smoke generator automatically, the device can operate for 10 hours without interruption.
4. Mobility, so that it becomes possible to take it outdoors, to the country, or on a hike.
5. Possibility of using a container for storing prepared food.
6. Equipped with a water seal, electronic control, and a sealed lid.

Cold smoked smokehouse: minimum effort and cost - maximum pleasure

One of the options for preparing meat or fish is cold smoking. This option not only allows you to get a rich and nutritious taste of the products, but also makes it possible to preserve them for a long time.

The cold smoking process is accessible to every owner. You don't need any special tools to create a simple smokehouse. You can sometimes use things that are no longer needed in the household: barrels, cleaned containers, buckets, etc. You can also purchase it in specialized stores. In any case, the result is the same: flavorful meat or fish with a long shelf life.

Cold smoking process

Cold smoking is the treatment (fumigation and impregnation) with smoke at a temperature of up to 32 ֩C. Smoke is formed due to the smoldering of wood chips and sawdust, which burn slowly in a confined space. The process lasts from 3 to 7 days. If the piece of smoked meat is very large, then the period can increase to several weeks.

The smoke not only provides the product with a bright taste and smell, but also disinfects it and has preservative properties. This occurs due to phenols, vinegar, and flavorings that are included in its composition.

Remember! Coniferous wood contains a large amount of resins. Therefore, hardwood is used for cold smoking.

Having familiarized yourself with the design of the smokehouse, which is shown below, you can make sure that it is accessible to everyone.

Smokehouse design

A cold smoked smokehouse is a chain of connected elements. The figure clearly shows its structure. The main components are:

• A combustion chamber, or smoke generator, in which wood is burned, sawdust smoldering and smoke is produced. Read the information on how to make a smoke generator for a smokehouse with your own hands.
• Smoking chamber. This can be a barrel or box in which products ready for smoking are placed.
• Chimney. It is through this that the smoke enters the smoking chamber.

[photo 2] Smokehouse diagram for cold smoking

Remember! Before you start building a smokehouse, think carefully about its location. Take into account its volumetric dimensions and the constant presence of smoke.

Key points in building a smokehouse:

1. To ensure the temperature in the smoking chamber does not exceed 30 °C, the hot smoke from the firebox must cool down. For this purpose, the optimal length of the chimney is 2-7 m, width - 34 cm, height 25 cm. The length of the chimney should not be increased, as problems with draft are possible.

[photo 3] A smokehouse with a chimney located underground.

1. The placement of the chimney can be either underground or above it.

• The underground location ensures rapid cooling of the hot air of the firebox. To increase the service life, the trench with the chimney must be lined with bricks and covered with earth to reduce smoke emission. The trench size is at least 50x50x50cm. The bottom and walls of the combustion chamber are lined with refractory bricks.
• The chimney can also be located above the ground, but externally the structure may seem bulky.

[photo 4] The chimney runs above the ground.

1. The smoking chamber must be placed above the firebox for free air circulation.
2. The material of the smoking chamber can be anything that does not contain toxic substances, but wood is preferable.
3. To prevent soot from getting into the finished product, a grate or mesh is installed at the entrance to the smoking chamber.

Check out the information about the home electric smoker.

1. For the convenience of placing meat or fish in the smoking chamber, stainless steel rods with a diameter of up to 1 cm are used. You can also use lattice shelves.

[photo 5] What the smoking chamber looks like from the inside

Types of smokehouse: mobile and stationary

If there is no need for a large volume of finished smoked meats, then it is not at all necessary to build a huge smokehouse. It can be quickly made in small sizes using available materials. This will not affect the quality of the finished product.

To make such a smokehouse you will need:

• steel container: bucket, barrel, etc.;
• mounting bolts;
• a metal sheet;
• metal mesh or grate;
• a piece of thick fabric.

Previously, information was offered to you on how to make a smokehouse with your own hands.

Any cold smoked smokehouse has a similar structure. They differ only in dimensions and materials used for its construction.

Let us recall that the main elements are:

• combustion chamber in which wood is burned and where smoke comes from for smoking;
• smoking chamber in which future delicacies are placed; it is in it that the smoke fulfills its task - it fumigates;
• a chimney through which hot air moves from the firebox to the smoking chamber.

You can learn about the operation of an electric smokehouse on our website.

The process of cooling the smoke to the desired temperature occurs in the chimney, so its length must be at least 2 meters.

The smoking chamber can be made from tanks, barrels, buckets, and old gas cylinders.

[photo 6] Simple barrel smokehouse

Using the example of a simple smokehouse for cold smoking, you can clearly see the similarity of the designs of all smokehouses. The smoking chamber is presented in the shape of a barrel. It has rods on which meat and fish are hung. The diameter of the pipe, which is also the chimney, is 60-120 cm. The pipe is hermetically connected to the stove and barrel. The barrel has a special hole for its entry. It must be equipped with a filter, a dense mesh material that protects the smoking chamber from soot.

Features of using wood

It should be understood that the wood used for heating has a direct impact on the taste and visual appearance of the finished product. Only deciduous trees can produce a golden crust on the surface of smoked meats. Therefore, when preparing fuel material, choose the following types of wood:

• oak;
• Linden;
• birch;
• maple, etc.

[photo 7] For cold smoking, it is not enough to have regular-sized firewood; you also need to take care of the presence of chips and sawdust.

Key points in preparing firewood for cold smoking:

• firewood should be small, without bark, especially for birch firewood;
• chips and sawdust should not contain moisture; they must be dried well before use;
• bitterness in smoking can come from coniferous wood due to the presence of resins in it;
• coniferous firewood is not recommended for use, as it may not produce smoke at all;
• A small amount of grape and juniper branches will add zest to the aroma;
• a yellow tint on smoked meats appears when beech and alder are used;
• It is important to follow the sequence of laying: the bottom layer is wet twigs, the middle layer is wood chips, the top layer is sawdust. To create smoke it will be necessary to slightly moisten;
• Beech and alder will give a yellowish tint to smoked meats.

Did you know that on our website there is a review of the automated smokehouse “Dachnik”. There you will find a lot of useful information.

[photo 8] Ready-made cold smoked products

If you make a cold smoked smokehouse with your own hands, you will not only be able to always decorate your table with fresh and homemade delicacies, but will also get the most out of the whole process. Your friends and family will certainly appreciate it!

BBQ smokehouse

52 000 ₽
More details

Stainless steel smokehouse

24 500 ₽
More details

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Types of smokehouses

In specialized retail outlets you can find smokehouses for every taste and budget. Depending on the scope of use, they are divided into: