Do-it-yourself homemade smokehouse. From an old refrigerator

A smokehouse is a wonderful device that will help you make a tasty and juicy dish. In the warm season, it's time to go out into nature, and we all love to eat delicious food. You can fry kebabs or barbecue all summer, or you can dilute it with smoked fish, meat or lard. Today we will talk about how to make a hot and cold smoker.

In the smokehouse, the fish turns out incredibly tasty!

The fish smoker is the most popular. But there are no special restrictions, so you can smoke lard, chicken, and any other meat there. You can never lose by cooking anything with a smoker. Moreover, making a barbecue - a smokehouse with your own hands is not so difficult.

There is a large variety possible ways prepare a smokehouse, we will briefly go over them, but we will focus on the hot smoked smokehouse on the grill. We will tell you about the principle of operation and give an example of our own smokehouse. We’ll also tell you how to make a smokehouse with your own hands from a bucket.

Smoking meat, fish and poultry is a fairly ancient method of cooking. And the dishes come out with very exquisite tastes, with pleasant aroma. There are 2 types of smoking - hot and cold.

Hot smoking- this is an easier way to get the desired delicacy; the food tastes better, but is stored less.

Cold smoking- this method requires more time for preparation and construction of the smokehouse itself, but the products are stored longer.

Cooking is carried out on the principle of smoldering sawdust or shavings and exposing the product to hot smoke in a limited space.

When you are planning to make a smokehouse, you should decide:

• What type of smokehouse do you prefer?
• What will you make it from;
• What products will you cook in it?
• What will be the mobility of your smokehouse?

Hot or cold smoker?

It's quite easy to decide here. If you just want to receive delicious fish or meat in a short time, if you don’t want to spend a lot of time building a cold smokehouse, then of course it’s better to choose hot smoking - it’s an easy way to cook food tasty and quickly. Smoking time for fish - for example, about 15-20 minutes. A cold smoker requires more attention and cooking time. Cooking time in cold smokehouse— 3-5 days. In both methods, the main principle of smoking is to protect the products from open fire.

Cold smoked smokehouse - video

What to make a smokehouse from?

Various craftsmen have learned to make smokehouses practically from improvised means, for example, you can make a smokehouse from a barrel or bucket. More in a complicated way there will be brickwork. Or you can order a special box from a welder you know that is suitable for the smokehouse.

The most common product for smoking is fish, but lard is also popular. But you can smoke anything, even chicken, even pork ribs.

What is better to choose depends only on your preferences.

How to choose sawdust for a smokehouse?

What is the best sawdust to use for smoking? The most the best option there will be sawdust fruit trees- for example, an apple tree. Connoisseurs believe that a refined taste can be obtained using willow sawdust or alder chips. Finding sawdust from an apple tree, for example, is not difficult.

Cleaning the smokehouse

If it remains old fat and it will burn during subsequent use, the taste may be impaired. Therefore, it is better to make an easily dismountable structure that can be easily cleaned.

Portable smokehouse

Again, in this regard, we only consider hot smokehouse if you do it right away compact version, for example, the size of an ordinary bucket, then it can be easily taken out into nature.

DIY cold smokehouse

From time immemorial, people have been engaged in this type of cooking as smoking. This allows you to preserve food for a longer period, while they are prepared without being subjected to hot processing.

In a cold smokehouse, the products are cooked for several weeks, acquiring an exquisite taste.

The smokehouse itself will be located on one side, the firebox on the other, and the chimney in the middle. What type of smokehouse you prefer is up to you. You can put a barrel, you can build brickwork or just do metal carcass smokehouses

DIY hot smokehouse

For those who don't want to spend a lot of time, there is a simpler and convenient way prepare the desired delicacy. You can figure out how to make a hot smoked smokehouse. Cooking time using a hot smoker for fish is about 15-20 minutes. For meat - a little more, about 30-40 minutes.

The principle of operation is slightly different; processing occurs with hot steam.

Brick smokehouse

How to make a brick smokehouse yourself, this question will be of interest to avid summer residents and lovers of delicious food. Brick smokehouse built directly for cold smoking. And it can be done “for centuries.” Since you will not be able to drag brickwork.

Sawdust for smoking

How to choose the right sawdust for a smokehouse is a very important question, since what your fish or meat will be soaked with will depend on the taste of the prepared food. It is better to take sawdust from fruit trees. In this case, the taste of the meat will be more refined.

Skillful craftsmen They make very convenient and functional smokehouses with their own hands. The photo shows a variety of options.

It’s up to you to decide what exactly you like best. But I think you will not regret such a wonderful invention.

Good luck using it!

Smoked meats are one of those products that almost everyone loves to enjoy. The aroma of smoked meat or fish, giving off a slight smoke, brings back memories from childhood for some, while others remember a pleasant trip from their romantic student days. It is not surprising that at the slightest opportunity the owners country houses or summer cottages strive to make their own smokehouse.

Some believe that the smoking process is complicated and requires large material costs to ensure it. But this is far from true. Here, by and large, all that is required is desire, and the natural ingenuity instilled in us by our ancestors (they probably knew how to build a smokehouse) will wake up at the right moment and help complete the work started. The main thing is to decide which product you prefer: hot or cold smoked?

For hot smoking you can use any metal container, such as a bucket or pan. The main requirement for the container is the presence of a sealed lid that will prevent smoke from freely escaping outside. The container must be of sufficient height so that a grill and tray can be placed in it. Pieces of fish or meat, previously soaked in brine, are placed on the grill.

Sawdust is poured into the bottom of the container, and a tray is installed under the products, into which fat and juice flow during smoking. The container is installed on open fire or on an electric stove. Due to the increased temperature, the wood begins to smolder and emit smoke, which is how hot smoking of products occurs. The smoking temperature can be from 40 to 70 degrees.

The operating principle of a cold smoked smokehouse is based on the fact that the smoke, before entering the smoking chamber, must travel a long enough path to cool to a temperature not exceeding 30 degrees. For such a smokehouse, it is necessary to dig a hole, which is used as a hearth. A pipe up to 4 meters long is laid from the pit.

The end of the pipe must go into a box, the capacity of which must be at least one cubic meter. The container is made of steel and lined with brick or wood structure. Hooks are evenly placed in the box, on which products are hung, and the top is covered with burlap. Smoking is carried out by smoldering sawdust in the hearth, the smoke from which enters the box and envelops the products, gradually bringing them to a state of readiness. Cold smoking is carried out for at least 72 hours, provided that a constant temperature inside the box is maintained no higher than 30 degrees.

The given smokehouse design options are simple to implement. However, such smokehouses have a far from presentable appearance, which can spoil the impression made by the aromatic products. Owners of private country houses today want to have buildings on their property that will be interesting appearance and serve a specific purpose.

In this case, it is better to opt for a smokehouse design that is similar in appearance to an ordinary wooden cabinet house. The body of such a cabinet is made of wooden beam and is sheathed on the inside with sheet iron. A rack with hooks and racks for bacon, loin, sausages and fish is installed inside.

Cabinet doors should be of a size that allows easy access to the smokehouse. It must be washed periodically and kept clean.

An entrance for smoke is provided in the floor of the house, and an exit is provided in the upper part of the structure. The design is provided with an external thermometer, with which you can monitor compliance technological process smoking The stove is made in the form of a heater with a horizontal outlet pipe for smoke, and it is placed at a distance of 4 meters from the smoking cabinet. Ready-made building The chimney should be checked for leaks and smoking cabinet. To do this, you can conduct a test firing of the stove.

Tricks

The success of smoking and obtaining a final product with excellent taste depends on seemingly insignificant conditions, for example the following:

• For smoking, it is better to use sawdust from alder, oak, apple, maple, aspen or cherry.
• Do not use sawdust from poplar, birch or softwood to smoke food.
• To obtain a golden hue to the products, a small amount of sugar is added to the sawdust.
• When smoking large volumes of products, small bars and wood chips are used, which must be dry.
• The smoking oven must be equipped with a lid with which the air supply is regulated.
• Wood in the stove should only smolder and not burn with an open flame.

Video

This video shows the process of making a smokehouse.

Significantly diversify family table You can enjoy all kinds of food by building a portable or fixed type smokehouse on your site. Before starting work, you need to assess your personal potential, skills, and read the instructions for making smokehouses. You will learn how to make it from our article later, we will also tell you how to smoke various products on this smokehouse

There are many methods for constructing a cold smoked smokehouse. We propose to make the structure using polyethylene.

1. We will need 2 m of film with a dense structure, which is used for greenhouses. On one side, the film is sewn to make a package.
2. To set up a smokehouse, you need a platform the size of which is 1 square meter. m. It should be flat. Two-meter stakes should be driven into the corners of the platform, which must be fastened at the top with transverse planks to make the structure reliable.
3. Oppositely placed stakes must be fastened to each other with diagonal rods. You will need 2-3 rows of such elements.
4. The fish should be hung on the rods so that the carcasses do not come into contact with each other.
5. We stretch the plastic bag over the structure to its middle part. You need to pour 0.5 buckets of burning coals onto the platform, and put fresh grass on top.
6. Lower the film to the end, carefully press it down, ensuring an airtight seal.

If necessary, add more grass so that the smoke in the smokehouse is thick. After 3 hours, the polyethylene must be removed and the fish must be ventilated. Big fish on the second day it should be smoked again.

We build a smokehouse for hot smoking

We propose to make a structure for hot smoking. For this we will use metal sheets.

Materials:

• Metal sheets - 2 pcs., their dimensions are 61x156.5 cm, thickness 2 mm;
• welding machine;
• Bulgarian;
• carpenter's corner;
• meter;
• narrow fittings.

1. Using a grinder, we cut the metal sheet into 4 elements so that the smokehouse is in the shape of a square. The components must be identical in size.
2. We drip weld two sheets of metal, use a carpenter's angle to connect the sheets at right angles. Next we weld the remaining sides.
3. To make the structure impenetrable, weld the seams on the inside.
4. We cut out the base of the smokehouse from the second metal sheet and weld it to the resulting square structure.
5. Making a lid. Using a grinder, we cut 4 strips of stainless steel, which are slightly larger in size than the external dimensions of the box. We weld the lid. At the end of the procedure, the lid should come out deep and easily fit onto the body of the product.
6. Now you need to weld the two-level rods and handles. We weld rods at the bottom of the product to place a tray on them, where fat and juice will be collected. On top level hooks with meat, lard, and fish will cling to the rods.

How to make a hot smoked smokehouse with your own hands, video

The smokehouse can now be used. In this building you can smoke meat, lard and fish. Serves as a heat generator electric stove. To provide high temperature, light a fire.

The dimensions of the smokehouse can be different, the main thing is that the chamber is sealed.

Before making a smokehouse at home, make a rough plan. This will help you calculate the required quantities of different materials.

DIY cold smoked smokehouse video

What types of smokehouses are there?

Smokehouse in the form of a bucket

• To make this model of smokehouse, steel buckets are used, inside of which a pair of stainless steel grates are placed. One mesh is installed 10 cm from the base of the bucket, the second - 5 cm from the first mesh.
• The bottom of the smokehouse is covered with 2 cm of shavings or sawdust. You need to put the product that you will smoke on the grid.
• The smokehouse can be used. Cover it with a lid and place it on the fire. Hot smoked products are prepared in this way. As soon as the smoke started, after 15 minutes the food was smoked. The bucket must be removed from the heat and cooled.

Stainless steel smokehouse

• This smokehouse structure is similar to a suitcase, where two nets are placed inside at the corners. To operate the mobile version of the smokehouse, you need small firewood deciduous trees or their sawdust. The products are placed on a grid, the lid is covered and placed over the fire. After 20 minutes, you can taste the smoked meat.

DIY smokehouse from the refrigerator. MK

• Remove all internal components of the refrigerator. We only need a frame with a door.
• You need to make a chimney opening at the top of the refrigerator. Attach 3 pairs of corners on different tiers to the sides of the frame. On the higher tiers, install gratings and slats with hooks. The lower corners are used to place a tray for collecting fat.
• We will also need an electric stove and a stand for sawdust. We place the stove on the base of the refrigerator, and place the stand on it. The refrigerator door must close tightly to prevent air from entering the chamber.

Smokehouse made from a barrel

• This design is the easiest to make. IN old barrel made of metal, in which there is no base, we place a mesh or rods on two levels. In the lower part there is a stand, and in the upper part the products for smoking are hung on hooks. If the fire is placed directly under the barrel, the smoking will be hot.
• If the barrel is placed on a pit to which a 2 m long chimney is connected, coming from the hearth, smoking will be cold.

Brick smokehouse

• This is a fixed type of smokehouse. Determine its dimensions yourself. You need to choose the right source of smoke. Firewood is often burned on a stove-stove, which is located outside the chamber. The smokehouse is connected to the stove pipe.

Smokehouse with a water seal

• Already on sale ready-made smokehouses this type or you can make it yourself. The water seal allows you to smoke food outdoors and indoors. To prevent smoke in the house, you need to add water to the water seal. This is hot smoking.

Smokehouse made from a gas cylinder

If you have a used gas cylinder, then use our recommendations to build a smokehouse.

1. Take the gas cylinder to a deserted place in order to get rid of the gas remaining in it and remove the valve. To check the emptiness of the cylinder, apply a soap solution to the valve. There shouldn't be any bubbles.
2. Pour the gasoline from the can into a metal container and burn it.
3. Pour water into the bottle and rinse it.
4. We return to the location of the future structure and make a smokehouse.
5. Cutting out the door. We don’t cut it all the way so that the door doesn’t fall off prematurely.
6. We clean the solder area of ​​the hinges, weld the hinges to the cylinder and to the door, and cut the door to the end.
7. We cut a strip of metal from the base of the cylinder, then cut the base in half.
8. We make a firebox from thick iron sheets, which we weld to the cylinder so that the structure is one-piece, mobile.
9. Before starting the first smoking, we heat the smokehouse with wood.

In such a smokehouse you can smoke any food using the hot method.

Smokehouse with barbecue

• If you have a barbecue, but you also want to have a smokehouse, then you need to find a small barrel with a base.
• Make a door, place the barrel on the grill, attach it so that it is motionless. Place a net inside the barrel. Place sawdust or shavings on the base of the chamber. Place the prepared products on the mesh and close the door. Light a fire in the grill. The smoking has begun. At the same time, you can cook something else on the grill with smoking.

Smokehouse with smoke generator

• There is no need to install a smoke generator on a smokehouse for hot smoking of small dimensions, since the smoke is provided by sawdust smoldering on the base of the smokehouse. The sawdust is heated by the fireplace, which is located near the smoking chamber.
• Cold smoking requires a lot of time, since the smoke temperature does not exceed 35 degrees. Products must be marinated and dried in advance. Therefore, a smoke generator is needed here to produce as much smoke as needed and cool it to the required temperature.
• A perfect generator includes a device with heating element and a temperature sensor.
• The device that allows you to cool the smoke consists of a three-meter trench located between the hearth and the smokehouse.
• The choice of design for the smokehouse is undoubtedly yours!

Photos of smokehouses:

Smokehouse with water seal photo
Cold smoked smokehouse photo
Smokehouse from the refrigerator photo

Recipes for cooking smoked products in your own smokehouse: fish, meat, lard

• If the products are low-fat, hot smoking is used at a temperature of at least 43 degrees.
• Fish and lean meat are cold smoked at a temperature of no more than 25 degrees.
• When smoked, the products become colored and are endowed with a specific taste and aroma. The top crust dries and becomes shiny. After smoking is completed, the products are cooled and hung for 5 days.

In a smokehouse made by yourself You can prepare the following products:

Smoking fish recipe

Before preparing hot smoked fish, you need to wash it, rub it generously with salt, wash it after 15 minutes and place it on the smokehouse grid.

1 cooking method. Thaw the mackerel, clean it, rub it with salt and seasonings, and leave it for a day. The fish is smoked on shavings or slivers of alder.

Place raspberry and currant leaves, apple tree branches on the smokehouse mesh, and fish on top. Mackerel cooks for 20 minutes.

2 cooking method. Mackerel can be smoked in an electric smoker. Clean the fish, rub with salt, put in the refrigerator for 2 days.

Place wet alder sawdust on the smokehouse stand or fruit trees. You can add a small amount of juniper berries and black tea.

Dry the fish with a paper towel and pour it inside lemon juice and a slice of lemon, cover the carcass with vegetable oil and place on a wire mesh.

10 minutes after turning on the electric smokehouse, place sawdust in it, cooking continues for 20 minutes. Then the device turns off, the fish cools in it for half an hour.

Smoking chicken

Chicken meat must be washed, excess fat removed, blotted with a paper towel, cut the skin in several places, put garlic cloves in them, rub the meat with salt and seasoning, wrap in foil, put in the refrigerator for a day to marinate.

Then remove from the refrigerator, place in the room for 2 hours, remove the foil, and fasten the wings and legs of the chicken together.

Place the meat in the smokehouse for an hour.

The readiness of the meat is determined by the cuts. If the juice is clear, then the meat is ready. The skin from the chicken is removed and not consumed, as it absorbs harmful substances.

At the beginning of smoking, the fire must be strong so that the wood chips begin to smolder, then the fire is reduced, but so that the smoke is preserved until the end of cooking.

Smoking lard

Prepare a dry marinade for smoking lard: for 2 kg of lard you need 250 grams of salt, a spoonful of ground black pepper, 0.5 packs of ground bay leaf, 5 cloves of garlic, fresh or dry dill.

1. Lard is cut into strips up to 6 cm wide.
2. You need to make a composition of salt, dill, pepper and bay leaf.
3. Rub this mixture onto the lard.
4. The lard should be placed skin side down, sprinkled with spices, and garlic should be placed between the lard.
5. Cover the lard and place it under pressure.
6. After 3 days, the salt must be removed from the lard, hung on hooks, and dried, but not in the sun.
7. For hot smoking of lard it will take 20 minutes, for cold smoking – 1.5 days.

Smoking homemade sausage

Stuff the sausage with its contents and smoke it for 3 hours. The fire should be small and there should be enough smoke. Use fruit trees for firewood.

Smoking meat

Brine for smoking pork: add 0.5 liters of salt, 50 pieces of black pepper, 15 laurel leaves to 11 liters of chilled water.

Place the pork in the marinade for 5 days.

The brine should completely cover the meat.

If it is hot outside or indoors, then marinate the product for only 3 days.

Stuff the meat with garlic and tie it up.

In a barrel smokehouse, hang the meat on hooks at the top of the smokehouse and cover with burlap.

Place a bucket of water near the barrel to wet the burlap from time to time. Swap the meat while smoking.

When using birch, the bark must be removed, but do not use birch alone as it gives off an unpleasant taste.

Juniper branches and cherry leaves are used as firewood for the smokehouse. Can't take conifers trees because they contain a lot of resin.

Firewood needs oxygen. Also, they should not burn completely so that the smoke is light, then the quality of smoking products will be higher.

Do not fan the fire in the smokehouse. Place logs in the firebox, which must be covered with sawdust on top, then the firewood will smolder.

If you can see through the smoke during cold smoking, the smoker is functioning well. During hot smoking, on the contrary, the meat should not be visible.

To provide smoked meat with a golden color, red wood is used, for dark yellow - alder and oak, and for yellow-golden - deciduous.

• To heat the smokehouse, you can use old trees in the garden, as well as cut branches. The smell will be quite pleasant from shavings of trees such as cherry, pear and apple.
• Large firewood will be used for coals. Place the wood in the stove, light the fire, and place a stand with shavings on top.
• To ensure good smoke, after the coals have formed, close the valve near the pipe, then the sawdust will begin to smolder and smoke will appear.
• The quality of smoking is influenced by various circumstances. Large pieces of food take longer to smoke, small pieces faster. The main thing is that the smoke flows continuously until the smoking is over. Wood shavings or sawdust must be added to maintain the desired temperature.
• It is worth noting that smoking for too long can negatively affect the taste of smoked meats. Therefore, it is necessary to periodically check products for readiness.
• To speed up smoking, you can cook lard or meat in advance in salted water with the addition of seasonings.

IN this material We have provided you with information about choosing firewood and cooling smoke. You will definitely be able to cook delicious smoked meats, with DIY smokehouse!

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 suburban area, when hiking, 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 a simple smokehouse with your own hands, 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 temperature in the smokehouse. 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 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.

The taste of homemade smoked meats cannot be compared with store-bought products. The reason for this is a change in smoking technology in industry. Previously, this process took quite a bit long time. Nowadays, it’s enough to dip salty foods into “liquid smoke” and they can immediately be sent to the supermarket counter.

It’s a matter of natural smoked dishes that you can cook yourself. You just need to build a useful metal smoking structure with your own hands in the country or in hiking conditions and enjoy delicious delicacies. It is worth noting that a smokehouse is an indispensable item for those who love hunting, fishing or are simply a gourmet. To make it you don’t need any special skills, just select required drawing or a photo and reproduce the structure, although, however, you can do without these attributes.

1. Bucket smokehouse. You will need an old unnecessary metal bucket, several grates and wood sawdust. Grids are inserted into the bucket: one 10 cm from the bottom, and the second at a distance of 5 cm from the original one. To the bottom thin layer sawdust is laid and the smokehouse is ready.
2. Stainless steel smokehouse. A simple device that is convenient to use on the go. A metal box, inside of which gratings are welded at a distance, as in a bucket. The structure is installed on a fire or barbecue, and covered with a lid or sheet of iron on top. In 15-25 minutes you can get delicious fish, meat, chicken, etc. from such a smokehouse.
3. Metal refrigerators (used). Old Soviet refrigerators are perfect for this option. You need to get all the insides out of them, cut off the roof on top. It will act as a chimney. It is necessary to install three pairs of corners, two of them for the smokehouse grates, and the bottom one for the tray on which fat and juice will collect. At the very bottom of the refrigerator you need to install an electric stove, after turning it on the smoking process will begin.
4. Smokehouse from a barrel. A common method. The design is not much different from previous options. The smokehouse is equipped with grates and a fat tray. Add a chimney and you will get a cold smoked smokehouse, and if you place it above the fire, you can prepare hot smoked delicacies.
5. Smokehouse with a water seal. It will not be possible to make this design at home. But it can be easily purchased in a store or market. Her distinctive feature is a reservoir that is filled with water. And thanks to the sealed lid, smoke does not escape outside, which makes it possible to use it in an apartment.

Advice. You can learn more about the options by watching the video.

Making a homemade hot smoked smokehouse from metal (drawings and photos)

To make a hot smoked metal smokehouse with your own hands you will need:

• Bulgarian;
• fittings;
• welding machine;

• carpenter's corner;
• sheet metal 2 mm thick (67 x 157 cm) – 2 pcs.

All the necessary equipment is ready, it’s time to get to work. The main thing is to strictly follow the step-by-step instructions.

This simple sequence of actions will help you build home smokehouse made of metal for hot smoking. It is perfect for cooking lard, meat, fish, game, etc.

How to build a cold-smoked metal smokehouse with your own hands (drawings and photos)

The difference between a cold smoking unit and a hot one is that the temperature is much lower (about 35–40 degrees). This effect is achieved due to partial cooling of the smoke as it passes through a special pipe. The cold smoking process is longer.

1. Dig a hole in the ground 50 x 50 cm and a meter deep. This will be the firebox. If desired, it can be lined with fireproof bricks.
2. Next, you need to dig a chimney that will lead from the firebox to the smokehouse chamber. Its diameter must be at least 30 cm.
3. Dig a trench and cover the top with sheet metal. To prevent smoke from escaping, the iron sheets are sprinkled with soil on top.
4. The place where the chimney and smokehouse will be connected should be equipped with a filter. His role can be played by metal grid with small cells. It will not allow soot to get on the food.
5. The smokehouse chamber itself can be made from metal sheets, welded to each other. Its construction is similar to preparing a box for a hot smoked smokehouse.
6. At the top of the smoking chamber, grates are installed on which hooks hang. They are convenient for hanging fish and meat for smoking.

Attention! A hot smoked smokehouse can serve as a cold smoking structure, but for this you will need a chimney that will connect the firebox and the chamber.

The cold smoked smokehouse is ready. All that's left to do is prepare your favorite dishes. Discriminating taste, incredible aroma and naturalness of products, guaranteed quality DIY smokehouse. Even a beginner can build it, and it won’t take much time. But the result will exceed all expectations. You will be able to please your friends and loved ones with new gastronomic delights.

Making a metal smokehouse with your own hands: video

Metal smokehouse for a summer residence: photo

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