The process of cold smoking is different in that the products are exposed to cold smoke, the temperature of which does not exceed twenty-five degrees. Therefore, all drawings of a cold smoked smokehouse take into account the location of the firebox at some distance. While the smoke goes through the pipe and rises in the smoking chamber, it cools and is freed from soot and harmful impurities.
Do-it-yourself cold smoked brick smokehouse. Step by step instructions
Before starting construction directly, you need to do drawing cold smoked smokehouse and mark the location of all its components on the site. The combustion chamber must be no less than two and a half meters. It is better to choose a place with a slope, so that the smoking chamber itself is located on a hill, and the firebox is located on a slope.
Cold smoked smokehouse. Operating principle
The most solid and reliable design is a cold smoked smokehouse made of brick. To build it correctly, you need to take several points into account. The step-by-step instructions for building a cold smoked smokehouse cover all the details of the process.
. Stage one - laying the foundation
At the place where it will be located smoking chamber, soil is selected. The depth of the pit should be sixty centimeters. Formwork is installed in it, rising twenty-five centimeters above the edges. The space is reinforced, placed in the center ten liter bucket to create a depression after pouring the concrete solution. At this point, smoke will come out of the chimney. Before pouring, it is necessary to lay a pipe that will supply smoke. When all the necessary elements are placed, the foundation space is filled with concrete mortar.
. Stage two - erection of walls
For the walls of such a smokehouse it is used building brick or concrete blocks. The specific design of a cold smoked smokehouse depends on the personal wishes of the owner. It can be very small for a minimum amount of products or spacious. You can install a window in it, but it should be small. Since the sun's rays are harmful to smoked products, it should face the north side or be located so that the light does not fall on the area where the smoked products are placed. 
. Stage three - arrangement of the roof
The most economical, easy to install and convenient option is soft roof. To create it, a rafter system is constructed from a small cross-section of timber. Sheet material, for example, moisture-resistant plywood or OSB boards, is laid on the rafters. The elements of flexible tiles are already mounted on a flat base. 
. Stage four - arrangement of the firebox
The firebox can be made of brick or used as such metal stove. If brick is used, then you need to take fireproof fireclay. You also need a fireproof pipe that will remove smoke from the firebox to the smoking chamber. The diameter of the pipe must be large enough so that the smoke flows slowly, cools down and is freed from soot particles. 
. Stage five - interior arrangement
The interior of the smokehouse is very simple. Installed above the smoke exit hole gratings and are hung hooks.
After this, the cold smoked brick smokehouse can be used. 
DIY cold smoked smokehouse. Photo
The terrain of the site with slopes and terraces simplifies the installation of a cold smoked smokehouse. The presence of a terrace allows you not to deepen the firebox into the ground. It can simply be placed on the lower tier, and a smoking chamber can be installed on the upper tier. As a result, the amount of work is reduced, the smokehouse is built faster, with less labor and time.
Step-by-step instructions for building a cold smoked smokehouse. Video
DIY cold smoked wood smokehouse. Step by step photos
To make a cold smoked smokehouse with your own hands, it is not at all necessary to use brick. Wood is also excellent for this purpose. Step-by-step instructions for building a cold-smoked smokehouse from natural wood will help in construction.
1. They dig up the site trench for pipes, smoking and combustion chambers. The depth of the trench should be from one and a half to two spade bayonets. The part intended for the pipe is located slightly higher than the smokehouse pit. 
DIY cold smoked smokehouse. Photo
2. Pit for smoking chamber dig two or three shovels deep. When it gets into it, the smoke is slightly delayed. At this time, large particles of soot fall out of it, i.e. the smoke clears. After that, it rises into the smoking chamber.
3. The fire pit is filled cement to create a reliable floor. Such a level base is necessary so that the combustion chamber made of brick does not subsequently collapse due to natural soil movements. 
4. Place in the chimney trench pipe. Its diameter should be sufficient for the smoke to pass freely to the smoking chamber, cooling along the way. 
5. Posted combustion chamber. To do this, take refractory bricks, from which the walls of the firebox and its upper part are made. 
6. Attach a cast iron door to the firebox, which closes securely. This will force the smoke to take a longer path through the chimney and prevent it from being lost. 
Step-by-step instructions for building a cold smoked smokehouse. Photo
7. For a cold-smoked smokehouse made of wood, a base. To do this, the walls of the recess under it are laid with building bricks and they are brought to a certain height above the ground. The wooden part of the structure will then be installed directly on such a brick base. 
8. The trench with the chimney pipe is covered with earth and thoroughly compacted. Earth is needed for better cooling of the chimney and smoke. Wet soil conducts heat better than air. 
9. Create a wooden smoking chamber:
To make a cold smoked smokehouse from wood, use wooden blocks. It is advisable to take material from hardwood. The base of the future chamber is assembled from the bars. 
DIY cold smoked smokehouse. Photo
Smooth planks are placed on the base. They should fit as tightly as possible to each other so that smoke does not escape through the cracks. 
The roof is made single or gable. The door is attached to the front so that it fits tightly and opens easily. A latch will help prevent spontaneous opening. 
A hole is left in the roof for the pipe and it is installed there. The pipe should be of small diameter so that the smoke does not escape too quickly. 
The first kindling will help check the correct operation of all parts. 
Smokehouse from a barrel
If all the previous options seem complicated and expensive, then you should pay attention to a cold smoked smokehouse from a barrel. The basis of the design will be a barrel made of wood or other material. The only exception is plastic. The bottom of the container is removed so that the smoke can pass through.
To make a cold smoked smokehouse with your own hands, you need to dig two holes in the ground for the firebox and smoking chamber, as well as a trench connecting them. The firebox should be about fifty centimeters in diameter and about forty centimeters deep. The bottom is covered with a sheet gland. The walls can be reinforced with brick, but the firebox will function even without it.
Pit under smoking chamber They dig out of the barrel at a distance of about three meters. The diameter should be slightly smaller than the diameter of the base of the barrel, and the depth should be about forty centimeters. 
The pits connect trench, which will be used to hold the smoke. The depth of the trench should be about thirty centimeters. The finished trench is covered with metal sheets, covered with earth and compacted. It is not necessary to use a pipe, but it is better to compact the walls of the trench so that they do not crumble over time.
Attached to the bottom of the barrel metal grate. It will be covered with smoke filtering material, such as straw or burlap. Filter materials are moistened so that they better clean the smoke from large particles of combustion products. This layer makes the smoke lighter, thinner, and free of soot. In addition, the grate will not allow food to fall into the depths of the pit. 
Install at the top of the barrel rods, on which the meat hooks will be attached. You can install and grille for product placement.
The resulting cold smoked barrel smokehouse is covered with burlap, a wooden shield or similar material. The smokehouse is ready and can be used for its intended purpose.
To prevent smoke from getting lost and coming out from underneath the barrel, its base is covered with earth. This soil around the base is carefully compacted.
Cold smoked smokehouse from an old refrigerator
In almost every household you can find an old refrigerator that has long since broken down. In order not to increase the amount of garbage, it, or rather the body, can be used to make a smokehouse.
Building a cold smoked smokehouse from an old refrigerator is not at all difficult. To do this you will need to take refrigerator body(the insides are dismantled), a pipe about four meters long, heat-resistant bricks for arranging the firebox and an iron lid for it.
The firebox is installed below the level of the smoking chamber. It is better to use a site that has a slope for convenient placement. For the firebox, a hole is dug and laid out heat-resistant brick. If the farm has a metal container of sufficient volume, then you can dig it in. It is closed on top with a metal lid so that the smoke goes into the chimney.
The next element of a cold smoked smokehouse from an old refrigerator is pipe for smoke removal. It should be quite long so that the smoke passing through it has time to cool. In addition, it is recommended to bury the pipe underground. Surrounded by damp earth, it will cool down better and cool the smoke to the desired temperature.
The pipe entry into the refrigerator body can be done in two ways. In the first case, the connection is made to existing holes, which served to accommodate the main working parts of the refrigerator. In this case, the entrance can be either at the top or at the bottom. The specific option depends on the refrigerator model.
Second way - pipe insertion to the bottom of the body. This requires additional work, but provides the most optimal smoke flow. It will flow from the bottom to the top and will provide the best results as more smoke will pass through the product. 
Inside, the refrigerator body is equipped with all the necessary devices for storing food. Lattice shelves or hooks are used to allow meat or fish to be hung.
Finally, the homemade smokehouse should be equipped chimney for smoke outflow. But it will only be needed if the seal on the door is still quite effective and does not create cracks. In most cases, the seal on an old refrigerator leaves small gaps through which smoke escapes. 
This option for disposing of an old refrigerator can be considered the most optimal, because... it will still serve usefully.
Home cold smoked smokehouse "Dym Dymych"
If, looking at the drawings of a cold smoked smokehouse, you understand that they are not suitable for a small garden plot, then you should turn your attention to a home smokehouse Smoke Dymych.
This household smokehouse is made from cold-rolled steel sheet, the thickness of which is eight tenths of a millimeter. The smoking container has a volume of thirty-two liters. The kit includes a smoke generator and compressor. Smoke enters the smoking chamber through a flexible hose. 
IN smoke generator The smokehouse is filled with wood chips. There smoke is released, which is sent to the smoking container. The smoke supply is regulated using an electric compressor. Through a hose, the length of which is seventy-four centimeters, the smoke passes to the stored products. Smoking times depend on several factors. Firstly, they depend on the weight and volume of the products, and secondly, on the activity of the smoke treatment. The result is time frames ranging from five hours to fifteen.
Such a smokehouse has several advantages. It is compact and can be stored anywhere when not in use. You can use the device not only in a suburban area, but also in the city, for example, on a balcony or near your home. Smokehouse Dym Dymych is sold in a form that is completely ready for use. It does not require pre-assembly or manufacturing in-house. 
With the help of a smokehouse, delicious smoked products can be easily and relatively quickly produced. Prolonged treatment with cold smoke creates an environment unfavorable for bacteria. As a result, the product not only gets a unique taste, but is also stored much longer.
From the presented variety of devices for cold smoking, everyone can choose the best option for themselves. If you don’t want to build a smokehouse yourself, and the cooking volumes are small, then the last option is suitable. If you want to make a special, your own smokehouse or save money, then you can choose any of the options, made by yourself.
It is also worth mentioning that products must be prepared before smoking. They are pre-salted according to a certain scheme. If this is not done, then real smoked meats will not turn out from them.
Smoked products have a surprisingly appetizing aroma and mind-blowing taste, but their price in the store is often no less impressive. It’s definitely not possible to consume cold or hot smoked products every day, because this pleasure is not cheap. There is only one way out - to build a smokehouse yourself. Such a unit would be appropriate in the backyard of a private house or summer cottage. If you don’t have the slightest idea how to make a smokehouse with your own hands, then this article will definitely help you turn your idea into reality.
Smoking is a type of heat treatment of food that has been known since ancient times. Its distinctive feature is that the products are processed with smoke. During the smoking process, it is necessary to carefully monitor the temperature, amount of smoke, uniformity of heating and fumigation of the product.
This method of cooking has a number of advantages, thanks to which it has not lost its relevance since time immemorial:
● smoked products retain a large amount of useful microelements and vitamins if they are not exposed to very high temperatures;
● food supplies prepared in this way can be stored for a long time, since smoke has a preservative effect on them.
The taste of the finished dish depends on properly selected firewood. This is due to the fact that each wood burns differently and has an individual taste. Manufacturers of special sawdust recommend choosing their type depending on the product that will be processed:
● alder - it is suitable for preparing any meat and vegetable products;
● oak - intended for pork, beef and other red meat;
● willow - suitable for specific types of meat and game, such as bear, elk or deer. You can also smoke fish, which mainly lives in swamps;
● cherry - I use it for smoking vegetables, nuts, and berries.
Cold and hot smoking
The smoking process can occur at different temperatures. The temperature regime directly depends on the distance at which the products are located from the source of smoke. There are the following types of smoking:
● cold - the most delicious smoked meats are obtained when prepared in this way, but the product must be prepared in advance. The temperature during cold smoking is 25-45 degrees, and the process itself can take several days. Such food reserves can be stored for a very long time without losing their taste, although drying out a little;
● hot - the fastest and most convenient way to cook meat or fish at home, because the finished dish can be served immediately. The process takes about 4 hours at a temperature of 50-100 degrees. However, it is worth noting that with such processing, food quickly deteriorates.
Types of smokehouses
A do-it-yourself smokehouse can be of different types and have its own design features, which directly depend on the needs of the user and his construction capabilities. The most popular are 3 types of smokehouses:
● shaft (vertical);
● tunnel (horizontal);
● chamber.
The mine smokehouse is the easiest to install and does not require a specific installation location. Its structure resembles a canonical hut, with food hanging at the top. However, this type of smokehouse has a number of significant disadvantages, among which some of the most significant are the inaccessibility of smoking by fumigation, as well as limited possibilities for adjusting smoke production.
A tunnel smokehouse requires a fairly large amount of work, most of which is on the ground. It is also necessary to find a suitable site for its installation - it must be on a slope. The smoke generator in such a horizontal device is located in a special semi-closed chamber. Thanks to this, the smoking process can be carried out in any weather conditions. Depending on the length of the channel, both hot and cold smoking can be performed.
The chamber smokehouse is quite primitive in its design, but it is large in size: the height is 1.5 meters and the diameter is 1 meter. During construction, it is important to ensure the required angle of inclination, which varies from 10 to 30 degrees.
Schemes and designs of smokehouses
For each type of smoking, there are also certain types of smokehouses, the design features of which are fundamentally important.
A do-it-yourself hot smoked smokehouse is a container that has a lid that must close tightly. This device can be constructed from a metal box, barrel, or bucket. The main components of the smokehouse are:
● firebox - it is located directly under the chamber and performs the heating function;
● sealed smoking chamber - responsible for uniform heating of the air and achieving high temperatures. Since basically the hot smoking process occurs at a temperature of 100 degrees, there can be several chambers;
● a water seal - its installation will help reduce the amount of carcinogens in smoke, as well as create a barrier to air flows inside and outside;
● gratings - products that can be processed are placed on them;
● tray - fat and juice are released from the products, which, falling to the bottom of the chamber, begin to burn, negatively affecting the taste of meat, fish and vegetable products. The removable tray should be easy to remove.
The main diagrams of hot smoked smokehouses are shown in the figure below:
A do-it-yourself cold-smoked smokehouse is built on the principle that the smoke that reaches the product must have time to cool. It can be of any size and, as a rule, consists of the following main parts:
● firebox - it can be made of brick or made of metal plates. Since the food processing process lasts quite a long time, the firebox should be equipped with a convenient ash pan, as well as a smoke door that regulates the main flow;
● smoking chamber - the temperature during cold smoking is low, so various materials, including wood, can be used to make the chamber. The most convenient way would be to use a barrel;
● chimney - it connects the firebox and the chamber. Metal is suitable for its construction. The chimney can also be dug in the ground. It is not recommended to use brick, which is a porous material.
The smokehouse diagram is shown in the figure below:
How to make a smokehouse with your own hands. Step by step instructions
In order to build a smokehouse yourself, it is not necessary to have professional builder skills and have expensive equipment in stock. For quite primitive designs, ordinary tools and materials are suitable, which can be bought in a store for little money or even found in the country.
Depending on your capabilities and desires, you can build the following smokehouses:
Your own smokehouse, located on a slope near the dacha, is very convenient and practical to use, because it is suitable for cold smoking of a wide variety of products. The main material for its production is wood.
The instructions for building a camp smokehouse are as follows:
● dig a shaft for a chimney, the width of which is 0.3 meters, length - 6 meters;
● lay a pipe, the diameter of which is 0.2 meters, into the resulting ditch and run it from the location of the fire to the entrance to the smokehouse;
● make the firebox out of brick or weld it out of metal. Its shape should be in the form of a cube with sides of 4 meters;
● install a valve on the firebox on the other side to create draft;
● knock down a sealed smoking chamber from the boards;
● install gratings, a valve, or a panel for collecting products inside the chamber.
In order to equip such a unit on a summer cottage, you will have to spend not only time and effort, but also money. However, the result will be worth all the effort, because the design will not only look aesthetically pleasing, but also work efficiently.
To install it, follow the step-by-step instructions:
● pour a foundation 0.4 meters deep with reinforced wire, metal rods and pieces of reinforcement;
● in advance, make a channel for the chimney in the foundation hole at a distance of 1.5 meters from the smoking chamber;
● lay the pipe along the trench to the firebox;
● build a sealed firebox out of brick or use a metal box;
● connect the firebox to the pipe;
● after the foundation hardens, begin bricklaying the walls;
● make metal rods during the laying process;
● equip the building with a lid.
The simplest hot smoked smokehouse.
A similar design can be purchased at any specialized store, but in order to save money, you can build it yourself:
● choose a suitable location for the smokehouse on a hill;
● equip the area with a metal sheet on which the fire will burn;
● lay the brick base on both sides of the sheet;
● install a metal box on top of the brick pillars. You can use a saucepan or bucket;
● equip the box with shelves on which the products will be smoked;
● install a tray that will be needed for sawdust;
● equip the box with a lid through which the process of placing products will take place;
● install the valve.
When you suddenly want smoked meats on vacation, but you don’t have a special unit at hand, and don’t see it in the near future, you can build a smokehouse from a barbecue. The construction of such a cunning and simple structure will take at least an hour, or even less, and ready-made and delicious-smelling food will appear on the table in the near future.
To make a smokehouse on the grill, follow the step-by-step instructions:
● find a piece of pipe or a small metal barrel;
● place the find on the grill;
● equip the pipe with a grill;
● add sawdust;
● seal the pipe tightly;
● light a fire.
A simple smokehouse made from a barrel.
A very simple smokehouse can be made from a metal barrel and an electric heater. To do this, follow the instructions:
● make a hole in the bottom of the barrel;
● install the heater on the bottom by pulling the cord through the hole;
● place a container with sawdust on the stove and cover it with a cap;
● hang food on rods or place it on a wire rack;
● cover the barrel with a lid.
Another interesting option for a smokehouse is a smokehouse built in the attic. It is connected to the chimney from a home fireplace or stove. This way you can not only heat your home, but also cook delicious smoked meats. The photo shows a diagram of such a smokehouse.
The advantages of your own smokehouse.
Building a smokehouse with your own hands is a completely feasible task for every man who knows how to hold ordinary tools in his hands, wants to acquire a similar unit and loves smoked meats. It’s worth making a smokehouse yourself for several reasons:
● price - specialized stores offer a wide selection of smokehouses, which can be either a primitive device or equipped with additional functions and capabilities. However, the cost of such devices is always high and not everyone can afford it. A DIY smokehouse requires virtually no financial costs. Available materials and means can be used;
● time - it will take very little time to make a smokehouse. Depending on the type of construction, the unit can be built in either a day or an hour;
● ease of use - primitive smokehouses are quite functional and easy to use and maintain. They will allow you to prepare delicious and aromatic meat, fish, cheese and other food products without much effort;
● service life - devices built according to instructions and using recommended materials will serve their owner for several years;
● ease of installation - the design of the smokehouse is elementary, therefore it is easy to install. It easily adapts to existing materials and capabilities.
During the construction of a smokehouse, in fact, as with any other construction work, it is necessary to follow safety rules. So, you should get work gloves, make sure the tools are in good working order and the materials at hand are reliable. You should also not neglect basic precautions when operating the unit.
How to make a smokehouse. Video reviews
Make a smokehouse with your own hands, smoke fish or meat, try it and feel how tasty ordinary food can be after smoking!
Products during the smoking process will receive an amazing aroma and taste, and this taste will not be similar to the taste of smoked products purchased in a store. However, first you need to understand the intricacies, and only then decide how to make a smokehouse with your own hands for hot and cold smoking.
We study the features of the smoking process
The man began to smoke food out of necessity. It was noticed that after smoking they can be stored without spoiling for a longer time. This allowed ancient man to take some of his provisions with him in smoked form, rather than relying on luck while hunting or fishing during long trips.
We smoke products at home mainly to give them a different, unique taste. To do this, you can use hot or cold smoking. And the smokehouses themselves come in two types. Their design is almost no different. It is necessary to equip a fireplace, a chamber with hooks where the products will be hung and smoked, and a device for collecting fat that will be released during the smoking process. The smoking chamber must be located in a hermetically sealed housing.
What is the difference between hot and cold smoking? After all, both processes involve the presence of products located in a limited space, in smoke from smoldering sawdust or shavings. The main difference is the distance separating the chamber in which the food is smoked from the hearth. For hot smoking, the smoke temperature should be high enough, for cold smoking - 35°C. A mandatory requirement is that smoking cannot be carried out over an open fire.
Cold smoking
Cold smoking takes significantly longer than hot smoking. With this method, the products retain their appearance and acquire an amazing taste and aroma. The cold smoking process takes place at a temperature of approximately 30°C and lasts several days. You should not rush, because at this temperature bacteria multiply well and, without completing the process, you risk getting severe poisoning instead of a tasty dish. Typically, cold smoking lasts 5-7 days, but can last several weeks.
Important ! Particular attention should be paid to the sawdust or wood chips that you will use. We forget about softwood sawdust; you should not use aspen sawdust. The best choice would be:
- alder (you must first remove the bark, it produces bitterness);
- juniper;
- bird cherry and birch (should also be cleared of bark);
- maple;
- shavings and sawdust of fruit trees (cherry, apple, sea buckthorn).
DIY cold smoked smokehouse
It should be remembered that the hearth must be located away from the cold smoking chamber. A good option would be to dig a hole in the far corner of the site; you cannot use the natural height difference. A fireplace is installed in the pit, which should be connected to the chamber with a chimney. There is no need to line the fireplace with bricks; it is enough to line the walls of the fireplace.
Very important! The length of the chimney is usually 2.5-3.0 meters. To do this, it is enough to dig a trench no more than 0.5 meters wide and 0.25-0.3 meters deep, line the walls and bottom with bricks held together with clay mortar, cover the top with a sheet of metal or slate, and sprinkle with earth. Instead of a brick chimney, you can lay a chimney in the trench. Provide a damper at the top of the fireplace to regulate the flow of air, the intensity of combustion and the removal of excess smoke. The damper can be cut from sheet metal. Make the junction of the chimney and the chamber (diameter 200 mm required) airtight using available means. You can use the same clay solution. The chimney has been built.
Another solution could be to install a “potbelly stove” stove, a chimney from a chimney pipe and install a smoking chamber above the level of the chimney laying.
We make a chamber for cold smoking from a barrel
The easiest way to make a simple smokehouse with your own hands is from a barrel. You need a barrel of 100-200 liters. The top cover is cut off, the barrel must be cleaned and washed before use. A hole for the chimney is cut in the bottom of the barrel. The barrel will be mounted on bricks or blocks, so there will be no problems with their articulation. A tray is made from a cut-off lid or other available material to collect fat that will flow out of the products during smoking. The diameter of the pan must be smaller than the diameter of the barrel to ensure the passage of smoke.
We need to make at least one grate on which the food will be smoked. This is one of the options for placing products when smoking. Or secure scraps of reinforcement to the top of the barrel. We will attach hooks to the reinforcement, and products to the hooks.
We make the grate from scrap materials. These can be willow twigs that are woven into a shape of the desired size. It is advisable to secure the cells with thin wire. You can use thin wire and weave it into a lattice, and make the rim from thicker wire. To do this, a thick wire is wrapped around the barrel to determine the desired size, slightly compressed and the rim is secured.
One grating is used or several gratings are installed at different levels. In this case, the distance between the gratings should be about 15 cm.
To install the pallet, pieces of reinforcement are welded to the walls of the barrel, which form a cross in the center of the barrel. Tip: Provide a loop on the tray so it can be easily removed for cleaning.
To attach the grates, you can make loops and weld them to the walls of the barrel. Or screw self-tapping screws into the walls of the barrel.
The chamber cover is made from hardwood trees. It should not be massive and several small holes should be provided in it for moisture to escape. You can limit yourself to a jute bag, which is simply thrown over the barrel during smoking. Remember that the bag must be moistened with water.
We make a chamber for cold smoking from brick
The smoking chamber can be made of brick. This would be the best solution, but it makes sense to build such a chamber only when you are constantly engaged in smoking products and have achieved the required skill in this matter. Otherwise, a rarely used structure of unknown purpose will appear on your site.
A brick smoking chamber is equipped in the same way as a barrel. The bottom of the brick chamber can be made from the lid of a barrel or from scrap materials. Sand-clay mortar is used for laying bricks.
We make a chamber for cold smoking from sheet iron
To make a chamber, a sheet of iron is cut, bent in the shape of a cube without one side (the top), and the seams are welded.
A smoking chamber can be built from a variety of materials and items: a bucket (this is a small barrel), an old pressure cooker or a refrigerator.
Craftsmen even make it to speed up cold smoking. In such a smokehouse, the thermal effect of the electric heater on the wood chips produces smoke. The heating element is periodically switched off, thereby achieving the desired temperature of the smoke upon entering the smoking chamber. The smoke rises through the holes, passes through the mesh of the explosive block and is charged positively. When smoke enters the chamber, it interacts with the products that are suspended on hooks. The hooks are connected to the negative pole of the BB block. Products attract positively charged smoke particles and these particles settle on them.
DIY hot smoked smokehouse
Hot smoking takes significantly less time because the process takes place at smoke temperatures ranging from 50°C for meat to 120°C for fish. Reduce the temperature - increase the smoking time.
Schematically, such a smokehouse looks like this: a container with sawdust or shavings is placed over an open fire or on a high temperature source (heated oven). The temperature at which the sawdust will slowly smolder is important, not the fire source itself. Smoke from sawdust penetrates into the smoking chamber where the products are placed. A tray is installed under the products to collect the fat released during smoking. Excess smoke is discharged through the chimney or holes in the chamber lid.
We make a smokehouse for hot smoking from a barrel
The difference from a cold smoking chamber will be the need to equip a firebox. The firebox can be placed directly in the barrel:
- Several holes are cut in the bottom of the barrel through which ash will be removed and which will serve as an ash pit for the firebox.
- A piece of the wall is cut out from the bottom of the barrel, from which the firebox door is made. A piece measuring 200x300 mm will be enough. Hinges and a latch handle are welded to the door.
- About a third of the barrel's volume is allocated for the firebox, the rest will be the smoking chamber. The firebox and chamber are separated by a sheet of metal 4 mm thick. This sheet will serve as the bottom of the chamber. It is welded to the walls.
- A hole is cut in the bottom of the chamber for the chimney. The diameter of this pipe must match the diameter of the chimney at the top of the chamber. Do not get carried away by the length of the chimney; excessive draft in the firebox is not needed. The chimney is welded to the wall of the barrel.
To make more efficient use of the volume of the barrel, the firebox can be placed directly under it. In this case, it is better to make the firebox out of refractory bricks, with holes for inserting sawdust and removing excess smoke. The barrel is installed on the firebox, and the freed volume is used to place additional grates.
Advice . To control, attach a mechanical thermometer with a remote sensor to the wall of the barrel. Such a thermometer can save you from many mistakes while you gain experience. You can use the old-fashioned method and splash a few drops of water on the surface. If it doesn't hiss, there's nothing to worry about.
A mini-smokehouse can be easily equipped in an ordinary metal bucket. Sawdust and shavings are poured into the bottom of the bucket, and a grate is installed on top. At the very top of the bucket, holes are made in the walls for the rods. Hooks are hung on the rods. We get two options for placing products in a small volume. In the lid of such a “smoking chamber” it is necessary to provide holes for the smoke to escape. The bucket is placed on the fire. A big fire is not needed, the sawdust should only smolder. As soon as the smoldering process begins, you can lay out and hang the products for smoking and close the lid. Smoking will take from 30 minutes to an hour.
Another option for a mini-smokehouse is a metal box with a perforated lid, which can be installed on the grate over burnt coals in the grill. We fried kebabs, sat down at the table and put the smokehouse on the grill. A good option for hiking or fishing.
Having understood the principle of operation of a hot smoker and after a series of experiments with a barrel, you can think about a more presentable design. You can weld a beautiful smokehouse from stainless steel or lay it out of brick.
An excellent option for a summer residence would be to combine a smokehouse and a barbecue on one site and in one volume.
DIY smokehouse and barbecue made of brick
The work will require time and effort, but it is worth it - the result will delight you for many years.
First, choose a suitable location on the site, remembering fire safety. For convenience, you can bring water and sewerage to this place. Develop a sketch of your structure and be sure to draw up a drawing for laying each row of bricks. You will see, such a drawing will make your work much easier.
You can do without a concrete mixer and mix the solution manually, but a little mechanization will speed up the work several times. Prepare all necessary materials and tools.
The work begins with clearing and planning the selected site and making a foundation. A brick smokehouse with a barbecue is already considered a permanent structure and a strip foundation is indispensable. A wooden formwork is installed in the dug pit, which must be covered with roofing felt. A layer of rubble stone is laid, filled with crushed stone and filled with mortar.
Important ! A day later, after the first layer has dried, the next one is done and so on. The number of layers depends on the size and weight of the structure.
The last layer is checked by level, leveled, waterproofed and left for several days until completely dry.
Instead of a rubble foundation, you can build a concrete one. Such a foundation needs to be reinforced.
For masonry, use red stove brick. Start by laying out the first row of bricks without using mortar. This will help you make markings and determine where to install the grilles.
Start laying by mixing sand-cement mortar with the addition of lime. The usual ratio is 3:1:1. Water is added in volume so that the solution looks like thick sour cream. The second and subsequent rows are laid staggered, laying bricks starting from the corners. Constantly check the horizontality of the laid out rows. The corners must be reinforced with wire.
To install the brazier, corners and fittings are installed between the walls of the oven. The firebox must be made of heat-resistant metal or cast iron.
It is easier to install the lattice if several bricks are laid protruding into the structure.
Space for firewood and various household appliances can be provided in the overall volume of the structure.
The smokehouse is made of two volumes located one above the other. This will give you a hot smoker. It can be easily converted into a smokehouse for cold smoking by placing a portable stove or hearth at the required distance and connecting it to the chamber with a chimney. So you can make a smokehouse with your own hands for hot and cold smoking.
You choose the design style of the building and its decoration according to your taste.
These are not all the ways to make a smokehouse with your own hands for hot and cold smoking. Among them there are very cheap (option with a bucket) and quite expensive (grill-smokehouse made of bricks). It's up to you to decide, but in any case, there will now always be a place for delicious smoked products on your table.
One has only to look at the image of smoked delicacies, and the desire to eat it all immediately appears, which is quite natural for a person. Has your appetite also increased? What to do now? The first reaction is to go to the supermarket and buy everything your heart desires (and your wallet allows). But, alas, store-bought products are only called smoked because they are processed with liquid smoke. Opinions differ about the benefits of such nutrition, but if you have a small plot of land, you can set up your own production. In this article we will tell you how a cold smoked smokehouse can be made with your own hands from various materials.
Working principle of a cold smokehouse
Since we are talking about cold smoking, it is important to realize that it is not the heat treatment of the product that is carried out, but its saturation with smoke, so smoking should take place at a temperature of 30–50˚C. It is necessary to ensure that the fumigation and heating are uniform - only in this case the smoked meats will turn out appetizing (meaning appearance) and tasty.
Many people have heard the expression “light smoke”, but did not understand what they were talking about, or thought that it meant light smoke, but in our case we are talking about smoke that does not contain carbon monoxide. It is quite possible to achieve this by making the chimney in such a way that this gas (along with other substances harmful to human health) precipitates before reaching the smoking chamber. After mixing with air and passing a long way through the pipeline, the output is smoke that is suitable in composition for proper smoking. Once in the smoking chamber, the smoke must linger in it for some time and nourish the food, otherwise it will be of little use.
Another important factor is proper preparation of products. If anyone thinks that it is enough to place meat or fish in the chamber, and then light the oven and wait a little, then we will hasten to disappoint you. The procedure will be as follows:
- We will need a saturated salt solution, popularly called brine. It’s not difficult to prepare: salt is poured into a container and stirred until it stops dissolving. Salt is about 38–40 g per 1 liter of water. We don't need the salt that remains at the bottom - you can use it at your discretion.
- Now let's start salting the food. Small fish will need to be kept in the solution for 3 days. Larger fish or young pork – up to 4 days. Tougher beef meat (as well as wild boar or bear meat) must be salted for 5 days.
- After the salting process, we begin to soak the meat. The duration of soaking can be up to 24 hours, but here again it is necessary to take into account the type and volume of the product being prepared for smoking. For example, it will take about 6 hours to soak a medium-sized fish, while a pork ham will take 2 times longer to soak. But this time is approximate, and in order not to soak the meat more than necessary, it needs to be checked. The method is very simple: press the soaked product with your finger, and as soon as it begins to be easily pressed into the pulp, the soaking process must be stopped immediately.
- Now the product needs to be dried. To do this, you need to let the water drain from the meat, and if you don’t have time to wait, you can wipe all the pieces with a waffle towel. It is better not to use paper towels for this purpose.
- Products should be placed in a ventilated cage (or box) and protected from flies by wrapping them in fine mesh gauze. It is important to remember that there will be no heat treatment of the product, and a smokehouse for maggots is like a steam room for a person - in general, this nasty thing is not destroyed during the processing process.
- It will take several days for the meat to dry out. Many people know very well what dried fish is (especially with beer), so it will not be difficult to determine when the product becomes suitable for further processing.
- Now all the workpieces are hung on hangers inside the smoking chamber. Products are ready for smoking.
What kind of firewood can you use?
Not all firewood can be used. Firewood from the following trees is best suited:
- plum;
- cherry (without bark);
- pear;
- apple;
- dogwood;
- apricot.
If you need to give smoked meats a tart taste, then the following are suitable:
- nut;
For smoking fish caught in heavily polluted waters, it is recommended to use the following wood:
- willow;
- broom;
If there is no firewood from fruit trees or if the smokehouse is made in camping conditions, the following trees can be used:
- linden;
- poplar;
- alder;
- aspen.
Coniferous trees and those affected by fungus are unsuitable for smoking. In addition, since the pores of the fungus are easily carried by the wind, all trees located within a radius of 50 m around the infected tree automatically become unusable.
Stationary smokehouse
Very good news is the fact that no special costs are expected, and if the necessary materials are found in the household of a zealous owner, then all you need to do is make an effort.
The diagram shows the structure of a classic smokehouse, where:
- Smoke generator (furnace).
- Chimney duct.
- Smokehouse.
Now let's start manufacturing, using ready-made drawings or developing your own diagram according to our recommendations.
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To build such a brick smokehouse, we will use a small plot of land with a length of 4 m. It is very good if it is possible to install the smokehouse on a small slope, since in this case it will be easier to install the chimney at the desired angle. |
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So, the site has been selected (in our case, on a slope), and now earthworks can begin. Let's start with the fact that to create a chimney you will need a pipe with a total length of about 3 m and Ø150-200 mm. If there is one, what is its length? If it’s 2.9 m, then it’s okay. It’s just that the distance between the pits needs to be made in such a way that the edge of the pipe does not reach the brickwork, but ends up inside it. Simply put, make the distance between the holes 25–30 centimeters less than the length of the existing pipe. The stove should be at the bottom, so a pit is made under it so that its width will be 50 cm, length 70 cm, and depth - a couple of spade bayonets. |
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On a higher part of the slope (it’s good if the difference in the location of the pipe is at least 50 cm), dig a 60x60 cm hole to make a foundation for the smokehouse. Depth – a couple of bayonets below the pipe location. (It may be less - it all depends on the type and density of the soil that was dug up, but there is no need to make a foundation on black soil). By the way, we will still need clay, so it needs to be placed separately from the ground. |
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After digging the hole, we’ll check how the pipe fits and whether we made a mistake with its length. If everything is in order, then you can continue working. |
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Now let's fill the dug holes with concrete. Under the smokehouse - level with the pipe (or slightly lower). And for the firebox - 10 cm below the pipe level. |
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After the concrete has set, we will begin making the firebox. Having mixed a low-fat clay solution, we lay it on the foundation. On top, along the entire length of the firebox, we will lay refractory bricks, laying them flat on the clay mortar so that the base is under the pipe. This pillow will be the base of the firebox, so we will build the firebox on it, as shown in the photo. Some people prefer to use cement-sand mortar for masonry, but this is not the best option, since with high heat the bond between the bricks will be broken. |
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Having laid out the walls, we will ensure good heat transfer from the pipe to the ground by sprinkling it with clay. By the way, if there is no suitable pipe, then the chimney can be made of red brick. |
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It’s good if you have a cast-iron door in advance, then the size of the firebox is adjusted to it. After installing the door, we will cover the oven. We had a slab of a suitable size, but if we don’t have one, we can lay reinforcement and make a cover from fire bricks. |
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Now let's start making a pipe-shaped base for the smokehouse. Its size is 50x50 cm, and we will do the masonry with simple red bricks on cement-sand mortar. |
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Such a structure should work out. The height of the base is made slightly above ground level. |
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Let's do a test fire - everything works great! |
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Now let's start making a smokehouse, the dimensions of which will be 60x60 cm. |
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To make the frame, we will use 4x4 cm bars. We will nail the first layer of boards onto the finished frame in a vertical position. We will install a metal chimney on the roof. In this case, the tree does not need protection from fire, since the smoke temperature is very low. |
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Since we planned that the products will be hung, we will need to attach boards with cut grooves for metal rods on the sides. |
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The second layer will be a lining made of coniferous wood; we nail it in a horizontal position. The same applies to the door. Such a device will help minimize smoke loss. |
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Also, in the previous photo you saw a pin sticking out of the door - this is part of the thermometer. Its dial is located outside, so you can control the smoking process. |
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The time has come to put everything together, for which you need to secure the smokehouse cabinet to the brick well. We remember that the base was made 50x50 cm, and the cabinet 60x60 cm. This was done specifically so that water would not get inside the base. To fasten it, we will use metal dowels, fastening it through the lower block to the brick base. There is an alternative option - attach metal corners to the base, and a cabinet to them. All existing cracks are covered with solution. |
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To complete the work, all that remains is to open the wood with a protective agent and cover the roof with corrugated sheets or metal tiles. All that remains is to carry out the tests. |
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Cases are different, so it is better to play it safe by placing a metal grate on the base - even if some product falls off the hook, it will not fall to the bottom, and its smoking will continue on this protective device. |
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We have already talked about what kind of wood can be used for smoking. Do not ignore the advice of people who have been preparing food this way for many years. We light the stove. |
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The smoke flows well, so you can close the door, remembering to control the temperature inside the smokehouse. |
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Don't forget to check the firebox and add firewood. |
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And now, the smoking process is completed - the products are ready for consumption. |
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The space around the smokehouse can be improved by making a path. |
Video: simple smokehouse in the ground
Video: design for cold smoking
Smokehouse from a barrel
Of course, you can use any barrel for our design, instead of a wooden smoking chamber, but this would not simplify the design much. You can make a smokehouse from a barrel more compact, even portable, only in this case you will have to make a smoke generator.
Making a simple smoke generator working with a compressor
The described design will be assembled from what is on the farm, but if the necessary parts are not available, they can be purchased inexpensively.
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To assemble the smoke generator, we used 4 pineapple cans and a piece of copper pipe. We also purchased 2 quarter-inch clamps with nuts and 4 metal clamps to fit the cans. |
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In the bottom jar we will make one hole for the drive. |
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The second hole of a smaller diameter will serve as an igniter. |
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The third hole is made to fit the small diameter copper tube opposite the first hole. A little later we will look at how this design can be improved. If you choose the second option, then this hole (and the copper tube itself) will not be needed. |
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One of the bends will be inside the jar, reaching its edge. |
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In it, use a grinder to cut a groove 4 cm long and about 8 mm wide, as shown in the photo. |
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The copper tube should not fit tightly into the fitting. |
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And it shouldn't be short. |
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Having secured the first bracket, screw the second one to it and insert the tube. |
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To prevent the groove from becoming clogged with sawdust, we will install a metal shield made of thick metal (can be made of a pipe) on top. This protection should be above the squeegee, so its fixation can be ensured by screwing support bolts to the can in the right places. |
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The generator itself will consist of three cans, and we will cut the fourth into strips, wrap them around the joints of the cans and secure them with clamps. |
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If such a need arises, the tube can always be extended, but we recommend using a coupling rather than a nut for the connection. |
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For our design we will use an aquarium compressor with adjustable air supply. |
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Now let's pour wood chips inside. |
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Turn on the compressor and set fire to the wood chips. |
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By adjusting the seating depth of the copper tube, we make adjustments to ensure that there is as much smoke as possible. |
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Now let's look at how this model can be improved, since this modification will help reduce the temperature of the smoke. |
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You can also make sure that the ash spills out of the generator and does not accumulate in it. In this design there will be no inner tube - the squeegee is screwed to the edge of the can, and to prevent sawdust from getting into it, we will make a petal from tin from the inside, making many small holes in it. |
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At the bottom of the jar we will screw a screw cap from a glass jar with two bolts, and then we will drill a lot of holes. |
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It will be enough to insert the jar, turning it slightly, and the sealed ash container is ready. |
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As we have already warned, in this design there will be no copper tube; air will be supplied through an external exhaust. |
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To do this, we use a purchased (or used) fitting to bleed air from the brake system (preferably from a domestic car, since it is cheap). To do this, you need to drill a hole in the drive, and, having selected a suitable tap, cut the thread. There is a side hole at the top of the valve; if it is small, it needs to be drilled out to Ø2 mm. After screwing it in, the hole should be directed towards the smokehouse. |
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This fitting is specially made so that a rubber tube can be pulled over it while bleeding the brakes, so there will be no problems connecting the hose from the compressor. |
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Now you can add wood chips and set it on fire. |
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Tests have shown that the system operates smoothly, producing the required amount of smoke. |
Smoking process
And now, the generator is assembled, all that remains is to connect it to a barrel (or other container), and you can smoke food.
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The fish is soaked and ready for smoking. In order for the salting and soaking process to occur evenly, the products must be completely immersed in liquid. In our case, we achieved this by crushing the fish with a plate. |
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The gas generator is connected to our small barrel (or large pan) and is ready to start. |
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Although cold smoking produces little fat, it is still better to place a suitable container at the bottom to collect it. In order to be able to hang food, we drilled 4 holes in our container and inserted thin fittings into them. |
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If it is cool outside, then the container can be slightly heated with an electric stove so that the temperature inside the smokehouse becomes acceptable. |
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A thermometer installed in the container will help control the smoking process by adjusting the temperature inside it. |
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The fish was put on old skewers from which the plastic handles had been removed. |
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Now let's pour wood chips into our gas generator. |
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Cover with a lid, turn on the compressor and set fire to the wood chips. |
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Thick smoke appeared from under the leaky lid. |
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Through the window intended for ignition, you can clearly see that there is good heat in the gas generator. |
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Now all you have to do is wait, periodically adding wood chips and monitoring the temperature inside the container. |
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Smoking is completed and the fish is now ready to eat. |
Depending on the volume of products that you plan to smoke regularly, select a suitable container - a saucepan or a 100-200 liter barrel.
Smoke generator operating without a compressor
The design of this smoke generator will only work in conjunction with a smoking chamber equipped with an exhaust pipe.
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As a smoking chamber we will use an ordinary chainsaw packaging box, carefully wrapped with tape. |
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We will fix a frame of bars inside, and string rows of wire onto it so that we can hang the fish. |
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This is what a gas generator looks like. |
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Wood chips are loaded into it and set on fire. |
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Instead of a lid, we use a trimmed disc from a grinder, and close the hole in it with a metal ball, which will also act as a weight. To prevent smoke from entering the room through such a cover, the edge of the pipe must be cut very evenly. |
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To check whether there are wood chips and smoke in the gas generator, just remove the ball and look inside. |
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Well, if you move the lid, you can see that there is plenty of smoke. |
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The idea turned out to be empty, since due to the thick smoke inside the box it is impossible to see anything, even with a flashlight. |
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A pipe from a vacuum cleaner was used as a chimney. |
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The chimney turned out to be long and curved, but this did not affect the operation of the gas generator. |
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The second end of the pipe is inserted into the furnace. |
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It is necessary to check that all oven doors are tightly closed and there is no air leakage, otherwise the gas generator will not work. |
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The draft is ensured by the fact that the stove chimney rises significantly above the room. |
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Upon completion of the smoking process, the tape is cut and the box doors are opened. |
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Minimum costs, and we have delicious food. |
Video: cold smoked smokehouse from a barrel
Smokehouse from the refrigerator
If you have an old refrigerator with a whole body, then you can also use it by connecting a smoke generator to it or supplying smoke from a homemade stove.
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An old household liquefied gas cylinder was used to make the firebox. |
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An old refrigerator was also found. We turned it upside down, removed the compressor and got to work. |
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A hole must be made in the bottom of the refrigerator compartment to connect the chimney pipe. To do this, we outlined a circle of the required diameter and drilled many holes along the line with a Ø4 mm drill. |
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Then we will make a hole in the inner lining. |
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If the draft is weak (and this can also happen because the chamber is leaky), you can insert a fan into the bottom, which will draw smoke from the firebox, feeding it into the smokehouse. |
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In order to be able to regulate the traction force and the temperature inside the chamber, you can connect the fan through a voltage regulator. |
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In the upper part (in the photo it is below) we will drill many holes so that smoke can escape through them. |
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We will also make a hole outside for mounting the exhaust pipe. |
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Let's secure the pipe. |
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This is how the smokehouse turned out. Now you need to install the structure higher and connect it to the firebox. |
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The length of the pipe was considerable. |
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Now let's add firewood and light the firebox. |
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The smoke flows well, so you can start smoking. |
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After hanging the food, set up a tray or bowl into which the fat will drain. We close the door and wait for the allotted time. |
Video: cold smoking in the refrigerator using a smoke generator
Video: cold smoking in a smokehouse from the refrigerator
Smokehouse from a gas cylinder
First of all, let's talk about safety precautions, since cutting a gas cylinder without first preparing it is very dangerous. Watch an educational video on this topic.
Video: how to safely cut a gas cylinder
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As already mentioned, the cylinder must be prepared properly. |
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Now you can start applying markings. |
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It is convenient to mark round parts using a metal meter. |
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Now you can start cutting out the hatch in the cylinder using a grinder. |
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It is advisable not to go beyond the markings, but in this case you will have to pry the cut out part with a crowbar to remove it. |
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This is what should happen. As you can see in the photo, the cut was made close to the welding seams - where the metal is thinner. |
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A “sole” is welded at the bottom of the cylinder, thanks to which it becomes stable. Since we don't need it, we'll cut off this part. |
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We will use a receiver from a truck as a smoke generator. There are no explosive vapors in it, so you can cut out the door without preparation. |
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On the same side where the door is cut, we cut holes on both cylinders, the radius of which should be as close as possible to the diameter of the other cylinder. |
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We check how tightly they fit together and adjust if necessary. |
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Now all seams need to be thoroughly welded. |
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The hinges are welded. |
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The doors should open without jamming, and when closing, fit tightly into the opening. By the way, you can weld a stopper from the inside if the door falls inward. |
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At the end of the receiver we will make a hole for the damper. |
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It will be small, as it will be needed to regulate the air flow inside the smoke generator. |
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Then we take a larger piece of metal and make a damper from it, securing it in the upper part with a bolt and nut. There is no need to tighten the fasteners, since the damper will need to be moved from time to time, changing its position, so screw the locknut over the first nut. |
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The damper should move to the side with some effort. As you can see, a plastic handle is screwed to it, but practice shows that it also gets very hot, so you can weld a piece of rod. |
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Let's start making a chimney by welding it at an angle from two pipes. As for the angle, it does not need to be 90˚ - it must be turned out. |
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Let's mark the cylinder by outlining the pipe with a scriber or marker. |
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Drilling such a hole is very tedious and expensive, so it is better to do it with a cutter. If there is none, then many people cut a hole with an electrode, setting the welding machine to maximum current. |
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Once the pipe is inserted, its position must be adjusted and then welded. |
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It is very convenient if the lids have handles on a wooden base, since you won’t get burned when touching them. |
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Legs and a table were welded to the smokehouse, on which it would be possible to place dishes with products prepared for smoking. Inside we will install a grill from an old refrigerator, bending it to the size of the cylinder. |
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All that remains is to charge the smoke generator, place the food on the grid, and you can smoke. At the same time, it is important to monitor the smoke generator - firewood or chips should smolder and not burn. |
The considered methods of smoking products allow you to prepare high-quality food that is not harmful to the body. We do not claim that smoked meats are beneficial for the human body. However, products prepared in some ways are such that experts in this matter will not even touch them. Watch a video on this topic.
Video: how to make a smokehouse incorrectly
Store-bought smoked meats have a completely different taste from home-smoked products. And such products can be created in a cold smoking apparatus (CSU). This work can be done, for example, at the dacha with your own efforts and put the device into operation.
Principles of cold smoking:
- The products are processed with smoke, which is brought to a temperature of 20-30 degrees.
- Cooking time: minimum 4-5 hours, maximum several days.
- The product is characterized by a delicate aroma and elegant taste.
- It can be stored for at least several weeks.
After such thermal exposure, the product acquires the following qualities:
- Excellent aromatization. This is thanks to the aromatic natural elements.
- The product can be stored much longer. This is due to the preservative characteristics of gases.
In general, it is believed that cold-smoked products have the best taste and longest shelf life. By design, the AHC can be very simple or very complex. It can be made from scrap materials.
The following is a classic diagram of the cold technique. And the specificity lies in the high temperature of the gases. The device must have a component that reduces the thermal effect. Schemes of two smoking methods are also proposed.
Options
The cold method of generating smoke involves the presence of an elongated channel. This is a chimney. Gases move along it, and part of their thermal energy is lost, that is, temperature indicators decrease. This action is the basis of many homemade devices. The diagram and structure of the key components of this technique are as follows:
- Smoke generator.
- Smoke exhaust.
- Container for products.
If you don't have a lot of materials in your arsenal, you can create a device for forays into nature. It can be placed in a garden or summer cottage.
These are the simplest modifications of the AHK smokehouse. Its bases are rods and plastic film. It is easy to build this structure. The main condition here is a decrease in the temperature of the gases coming from the coals. The structural basis here is the wigwam principle.
Poles are used to make the power frame. There is a film on top. Twine is used to secure products. The heat source here is coal. It remains from a fire that was previously lit here. The smoke comes from the second brushwood of green leafy branches. Grass cannot be used. Coals can be placed in a bucket or hearth. This is a small pit with an embankment.
Advantages of this option:
- There is no need to purchase special building materials.
- All you need is a polyethylene film.
- Very lightweight design.
- High dynamics of installation.
- You can visually monitor the processing process.
- you need to constantly monitor the outbreak;
- Open fire should not be allowed, otherwise the entire structure will ignite, and the result will be a different type of smoking;
- this technology must be provided with coals and branches throughout the entire culinary process. If you are vacationing with a group, you can always entrust this responsibility to someone.
A more complex option involves the presence of a chimney; it is built where there is a slope. A trench is created. Its length is 152 cm, depth 30-50 cm. It must be covered with branches of deciduous or coniferous trees. You need to pour earth on top and cover this thing with film. The main advantage here is great time savings, and there is no need for constant monitoring. In such a structure it is very convenient to cook fish that has just been caught. The culinary process lasts much less. At the same time, the taste and quality of food do not deteriorate. Ready meals can be stored for several days. More complex modifications require massive elements.
The base for a do-it-yourself cold-smoked smokehouse can be a 10-liter barrel. You can use an outdated refrigerator or wardrobe.
To create a chimney you will need:
- Metal pipes. Their minimum internal diameter is 10 cm.
- Sewer collector.
- Tin ventilation tunnel.
- Pressure water supply.
- Corrugated pipe with excellent flexibility. It can be borrowed from a fireplace or stove.
The source of the smoke may be a fireplace in which a fire was previously lit. You can organize a small pit. It closes at the top without a back cover.
A more complex variation. This is the use of a metal structure with fenced compartments. Heat is generated in the first compartment. The other contains fuel to generate smoke.
Key aspects of upcoming work
How to make a cold smoked smokehouse? Let's look at the plan:
- The location of the agricultural storage facility must be at the required distance from wooden objects.
- It is necessary to take into account the direction of winds in this area.
- The air flow should block the fire in this hearth and not send smoke to residential or commercial buildings or premises with animals.
- It is necessary to organize a slope for the chimney. This is a condition for obtaining traction.
- The chimney and stove must be fenced. This is a measure to prevent burns. They can be obtained by curious children or animals. Permissible range of a chimney pipe or trench: 2-5 m. This parameter determines active cooling and the degree of draft.
Stages of construction of the AHC
So, you can make a cold smoked smokehouse with your own hands like this:
- Creation of sketches and drawings of projects.
- It is necessary to prepare all the initial units and components.
- Determine the location of this equipment on your site.
- All components and parts are connected taking into account local conditions. They can be connected by welding, fasteners or by hammering.
A homemade cold smoked smokehouse can be metal, brick or wood (the simplest).
It is better to install smokehouses in an area where smoke will not enter the house and will not disturb pets
Their features:
- Serious volumes.
- There is a chronometer.
- Advanced models have an electronic control kit. In stores they call it an electric smokehouse.
In hot weather, the most important dilemma is to cool the flue gases and arrange a constant flow inside the apparatus.
You can construct the smokehouse yourself according to the scheme:
In practice, such a cold smoked smokehouse is implemented in one of these ways:
- Cooling with water. The pipe or its element is lowered into a bath filled with well water.
- Using air. Flue gas is partially assimilated with it. The air itself comes from the compressor.
Usually an aquarium pump or a fan from an exhaust hood is connected to a cold smoker. And most often the compartment for firewood and gas is made from a cylinder
Brick version. Creation example
When you find a suitable area for it, this area:
- Cleared of all debris and vegetation.
- Here the surface soil layer is carefully removed.
A pit is created with a maximum depth of 40 cm and a width of 30-40 cm. If you plan to make a massive cold-smoked smokehouse with your own hands, reinforcing the base is a must.
If the structure is small and the soil here is dense, it is enough to compact the lower soil layer well.
Drawings. Create it yourself or order from professionals.
In the ground next to the prepared area, create a depression for the smoke exhaust. Red clay brick is suitable for its manufacture.
Form a smoking compartment at one end of the chimney. Its approximate height is 1.5 m. It is laid out on the edges of bricks.
A trench is created. Depth – 40 cm. Width – 60 cm.
It is better to build the combustion chamber above the chamber. As noted earlier, it is better to build this structure on the rise. If it doesn't exist, make it.
The bottom of the trench is thoroughly thrombosed. Laying begins. Two bricks along the total length are placed end-to-end. A clay composition is used for masonry.
The walls are being laid out. The action takes place on a brick foundation created earlier. Laying method - on edge. In all lines, the seams are necessarily tied in the same way. The height of the wall is about 30 cm.
Smokehouse example
The top of the canal is blocked. Method - house. The masonry runs end-to-end and lengthwise. The same clay composition is used. The cracks and voids that appear are immediately filled.
The HK and GK cameras are installed. The channel penetrates 30 cm into the chamber. When the smoke tunnel is completely dry and strong, you can fill all the components with soil right up to the smoking compartment.
When constructing walls, secure metal rods. Products will be placed on them. Considering the dimensions of the device, there are 8 of them. They are mounted at different heights.
It doesn’t hurt to equip the device with a filter - ordinary burlap.
More rods are additionally installed for it. And it is important to provide for the presence of this component at the stage of working on the drawings. When the device is in operation, the burlap is periodically moistened with water.
A metal cover is placed on top of the unit.
Erection of a stationary wooden agricultural complex
It can be done without a chimney.
The function of eliminating smoke is assigned to a ditch with the required parameters
The heat source here is a smoke generator. Chips or sawdust are placed in it. The base for it can be any steel cylindrical container.
Here you need the following materials:
- slate sheets,
- high strength brick,
- grocery department,
- metal grate.
- A straight line is calculated in the intended area. Its approximate length is 3 m. A trench is created along it. Its depth is 50-60 cm.
- It is lined with brick. One layer is enough. This is a measure of heat retention. Then the trench is covered with metal sheets of low density and filled with earth (minimum layer - 15 cm). This is protection against freezing in winter.
- Two holes are made in this trench. At one end, a flame will begin to spread in this hole. Firewood will be stored through it. At the second end, the AHK chamber will be lined up. At the place where the fire is ignited, you can increase the parameters of the channel, so the draft will develop.
- Creating a container for the smoking process.
A grate for food is placed in the upper zone
If the AHC will be used frequently and actively, it is better to make a full brickwork instead of this option. It is made of clay, fire-resistant. To avoid mistakes, create a detailed drawing and reflect all the parameters in it.
Condensation protection can be installed above the HC chamber. This is a plate or cone made of metal.
During cooking, the hole where the flame is lit is covered with dense material, such as a tarpaulin. This is a measure to continue smoldering.
If the selected area for construction has poor soil, a foundation is required. A rectangular pit is dug. Minimum depth -30 cm.
Foundation
- The bottom of the trench is covered with coarse crushed stone.
- Foam concrete blocks are used to create walls.
- They are reinforced. The reinforcing mesh has large cells.
- The remaining volume is filled with a cement-sand composition. Proportions: cement – 1 share, sand – 3.
If the soil is strong, only a brick pedestal can be built.
Creating a wooden smoking compartment
A wooden smokehouse made from wood is quite attractive and environmentally friendly. The wood needs to be thoroughly processed. Then such an AHC can serve for a very long time.
Required materials:
- Beam.
- Lining (can be replaced with edged boards).
- A set of thin screws.
- Acrylic sealant (can be replaced with a silicone type).
- Roofing material.
- A set of hinges and a handle for the door.
- Thermometer.
It is better to use hardwood as a building material
- Frame construction. The minimum height of this AHC, taking into account the foundation, is 130 cm. It is possible to add a smoke generator to the capacity. It is mounted near the smoking section, which is 20 cm higher from it. A similar volume can be guaranteed by adding strong wooden legs.
- Solving the roof issue. If it has one slope, the front wall of the department rises 20 cm above the back wall. The bottom must be finished with clapboard. Here, a very hard bottom is not necessary. However, the boards connect and hold the entire structure together.
- Having assembled the main frame, install the roof guide elements. These are special slats.
- Decide on the position of the door and create an opening for it. It needs to be limited to boards.
- Creating a roof. If it has one slope, boards 150 cm long are used. They need to be nailed very tightly to each other. If it has two slopes, it should have support in the form of additional short bars. One of their edges is screwed to the roof triangle, the second - to the side wall in a clearly vertical position.
- Organization of fastening components to hang and smoke products. Here you will need boards 90 cm long. This board is indicated by a median line in the longitudinal direction. Then holes are created in it with a drill in increments of 10 cm. Their approximate diameter is 4 cm. After which the boards need to be cut along the previously created line. In this way, two shelves with grooves are obtained from each board. They are mounted on the side walls of the hot smoking compartment.
- All agricultural buildings are covered with boards and clapboards. This is the key to the necessary thermal insulation. All joint areas of the boards are filled with sealant. This is protection against moisture. To extend its service life, the wood is varnished.
- The roof can be covered with aluminum sheets or corrugated sheets. It is necessary to cut a hole in it with dimensions of 15 x 15 cm. This guarantees ventilation of the smoking compartment.
- Assembling the door for the food compartment. The remaining timber is used. A simple lattice should be assembled from it. For its finishing, lining and the same board are used. Then the hinges are mounted on one side and the handle on the other. You can also attach a latch here.
- The door is installed in its own opening.
- The HK compartment is ready. It joins the rest of the structure.
Building a cold smoked smokehouse is not so easy, but it is quite possible. If you have no experience, you can build a simple device.