Do-it-yourself wooden smokehouse for lovers of fragrant goodies. Gourmet device - do-it-yourself wooden smokehouse Smokehouse cabinet blueprint

A wooden smokehouse visually resembles an ordinary cabinet (albeit under a roof) with shelves and hooks built into them. From above, it can be equipped with an exhaust hood and a pipe, in the lower side there is a pipe for the entrance of smoke from the furnace. As a rule, the stove is installed below the “wooden house” itself, sawdust is placed there, and products that need to be smoked are suspended in the smoking chamber. Such a device works quite simply, but smoked meats are tastier than store-bought counterparts, and the cost is cheaper, and, balyks, fish can be in any volume. It is worth noting that the design of a wooden smokehouse can be very simple or complex, with a foundation.

The design of the smokehouse from the boards

A do-it-yourself wooden smokehouse is made simply, it consists of two parts: a wooden chamber and a stove. To assemble the wooden part, you will need: boards, wooden beams, tow, and you can fasten all this together with nails, a hammer and a saw.

Detailed instructions:

  1. First of all, we assemble a rectangular structure from the bars, which will become the basis of a smokehouse measuring 2 x 1 m (the ratio of height and width).
  2. We sheathe the facade of the three sides of the "cabinet" with boards as tightly as possible. To avoid gaps, you can use a floor board with keys and grooves. By connecting the boards with a locking method, you will get a completely seamless surface. To close the gaps between ordinary boards, use tow.

    It is important that the boards are installed as tightly as possible.

  3. Doors will be installed on the fourth side. We cut them strictly according to the size of the doorway.

    The door must close tightly

  4. We attach fittings to the doors: a latch, a handle. We hang the door on hinges nailed to the body of our building. It is important that it closes tightly.
  5. The roof is recommended to make a gable, wooden. The floor and walls also need to be sheathed with boards so that there are no gaps.
  6. In the roof we mount a pipe with a wooden valve taken from the stove or heater. A simple option is to attach a wooden board on hinges, which can be closed at any time so that the smoke does not escape.
  7. The final stage is the installation of internal shelves. We leave gaps of several centimeters between the boards of the shelves so that the smoked meats cook evenly.
  8. The final touch is the stretching of nets from unpainted materials. We screw hooks into the bottom of the shelves for hanging products.

It is convenient to lay out hams and other meat products on the shelves, fish on the net, and hang pieces of meat, large fish on hooks.

Important feature

If you want to make a smokehouse with a foundation, then start with it. After the foundation with the smoke inlet pipe is laid out of blocks or bricks, proceed to the manufacture of a “wooden cabinet”, which is installed on the foundation.

If you have developed a smokehouse without a foundation, then make the bottom hole only after the stove is fully assembled.

Furnace installation

To assemble the stove, it is impossible to do without a welding machine, a grinder, a sheet of metal four millimeters thick.

Furnace installation:

  1. On a sheet of metal with chalk, draw three sides (bottom and top of the future furnace) 50 x 50 cm in size. You will get a cube that needs to be fastened with a welding machine.
  2. Inside the structure, four centimeters above the middle, it is necessary to weld a partition from the same metal sheet. This is necessary in order to divide the furnace into functional zones (you will get a sawdust compartment and a firebox).
  3. We weld a metal cube with an even seam.
  4. We weld a chimney in the lower part on the side, we get the so-called chimney.
  5. From above we mount another pipe with a knee, bring it to a wooden oil lamp, make a cutout corresponding to the diameter of the pipe.
  6. Now for two compartments you need to make metal doors. Hinges and hooks for doors are made independently from strong steel wire.

Note: The furnace-firebox can be made of refractory bricks, placed below the floor level at a distance of one and a half meters, and connected to the smokehouse with a pipe.

It's time to operate

Everything is ready, and you can try out cold-smoked wooden smokehouses. First of all, we fall asleep in the advising compartment of sawdust or chips of fruit trees. We heat the stove, hang it on hooks or put fish and small pieces of meat on the net. and warmed up well, the pipe on the roof should be closed. To control temperatures, mount a mechanical thermometer on the wall; mercury cannot be used. So, when the temperature in the smokehouse is +50 ... + 60 degrees, open the valve of the upper pipe. Let the smokehouse work for about an hour, then you can take out the experimental smoked meat - it should be hot, of a characteristic color. If during the smoking process you notice cracks, then immediately eliminate them.

In the above way, we got a hot-smoked delicacy. Do-it-yourself cold-smoked smokehouse made of wood should work at a temperature of +20, maximum +35 degrees. By lowering the temperature, the smoking time increases. With a cold method, the meat is smoked for more than one day. At a temperature of +20 degrees Celsius, smoke penetrates the fish and the meat becomes almost cold, without heat, so the product must be soaked in saline before the smoke treatment process - this contributes to the death of pathogenic bacteria.

In such a smokehouse, you can cook smoked meats for the holidays and even. Try building your own smoke chamber and blog about your progress.

Make a smokehouse with your own hands, smoke fish or meat, try it and feel how delicious ordinary food can be after smoking!

Products in the process of smoking will receive an amazing aroma and taste, and this taste will not be much like the taste of smoked products bought 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 has been observed that after smoking they can be stored and not deteriorate for a longer time. This allowed the ancient man to take part of the food with him in a smoked form, and not hope for good luck on hunting or fishing during long trips.

We smoke products at home mainly in order to give them a different, unique taste. To do this, you can use hot or cold smoking. And the smokehouses themselves are of two types. Their design is almost the same. It is necessary to equip a hearth, a chamber with hooks where the products will be hung and smoked, 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 stay of products located in a limited space, in smoke from smoldering sawdust or shavings. The main difference lies in the distance separating the chamber in which the products are smoked from the hearth. For hot smoking, the temperature of the smoke should be high enough, for cold - 35 ° C. Mandatory requirement - smoking can not be carried out over an open fire.

Cold smoking

Cold smoking takes much 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 for several days. You should not rush, because at this temperature the bacteria multiply well and, without completing the process, you risk getting severe poisoning instead of a tasty dish. Usually cold smoking lasts 5-7 days, but can last several weeks.

Important ! Particular attention should be paid to sawdust or wood chips that you will use. Forget about softwood sawdust, do not use aspen sawdust. The best choice would be:

  • alder (you must first clear the bark, bitterness appears from it);
  • juniper;
  • bird cherry and birch (also should be cleaned of bark);
  • maple;
  • shavings and sawdust of fruit trees (cherry, apple, sea buckthorn).

Do-it-yourself cold smoked smokehouse

It should be remembered that the hearth must be arranged away from the cold smoking chamber. A good option would be a dug hole in the far corner of the site; you cannot use the natural elevation difference. A hearth is equipped in the pit, which should be connected to the chamber with a chimney. In the hearth, you do not need to lay out a place for a fire with bricks, it is enough to overlay the walls of the hearth.

Very important ! The length of the chimney is usually made 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, lay out the walls and bottom with bricks fastened with clay mortar, close the top with a sheet of metal or slate, sprinkle with earth. Instead of a brick chimney, a chimney can be laid in a trench. Provide a damper at the top of the hearth to regulate the air flow, 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 improvised means. You can use the same clay solution. The chimney has been built.

Another solution could be to install a potbelly stove, a chimney flue and a smoking chamber above the level of the chimney lining.

We make a chamber for cold smoking from a barrel

A simple do-it-yourself smokehouse is easiest to make 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 into the bottom of the barrel. The barrel will be mounted on bricks or blocks, so there will be no problems with their articulation. From a cut lid or other improvised material, a tray is made to collect fat, which will flow out of the products during smoking. The pan diameter must be smaller than the drum diameter to allow smoke to pass through.

We need to make at least one grate on which products will be smoked. This is one of the options for placing products during smoking. Or fix the trimmings of the reinforcement at the top of the barrel. We will hook hooks on the reinforcement, and products on the hooks.

We make the lattice from improvised materials. It can be wicker rods that are woven into the shape of the desired size. It is desirable to fix the cells with a thin wire. You can use a thin wire and weave a lattice from it, and make a rim from a thicker wire. To do this, a thick wire is wrapped around the barrel to determine the desired size, slightly compressed and the rim is fixed.

The grating is used alone 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 pallet, with which it can be easily removed for cleaning.

To attach the gratings, 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. It should not be massive and it should have several small holes for moisture to escape. You can limit yourself to a jute bag, which simply pounces on the barrel during smoking. Remember that the bag must be moistened with water.

We make a chamber for cold smoking from bricks

The smoking chamber can be made of bricks. This will be the best solution, but it makes sense to build such a chamber only when you are constantly smoking products and have achieved the necessary skill in this matter. Otherwise, a rarely used structure of an incomprehensible purpose will appear on your site.

A brick smoking chamber is equipped as well as a barrel. The bottom of a brick chamber can be made from a barrel lid or from improvised materials. For laying bricks, a sand-clay mortar is used.

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 (upper), 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 chips forms smoke. The heating element is periodically turned off, which achieves the desired temperature of the smoke when it enters the smoking chamber. The smoke rises through the holes, passes through the grid of the BB-block and is positively charged. When entering the chamber, smoke interacts with products that are hung 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.

Do-it-yourself hot smoked smokehouse

Hot smoking takes much 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 installed over an open fire or on a source of high temperature (a heated oven). The temperature at which the sawdust will slowly smolder is important, and not the source of the fire 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 removed through the chimney or holes in the chamber cover.

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 furnace can be placed directly in the barrel:

  • Several holes are cut in the bottom of the barrel through which the ash will be removed and which will serve as a blower for the firebox.
  • At the bottom of the barrel, a piece of the wall is cut out, from which the firebox door is made. A piece measuring 200x300 mm will suffice. Hinges and a latch handle are welded to the door.
  • About a third of the volume of the barrel is allocated for the firebox, the rest of the volume will be a smoking chamber. The furnace and the 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 a chimney. The diameter of this pipe must match the diameter of the chimney at the top of the chamber. Do not get carried away with the length of the chimney; excessive draft in the furnace is not needed. The chimney is welded to the wall of the barrel.

For a more rational use of the volume of the barrel, the firebox can be placed directly under it. In this case, it is better to fold the firebox from refractory bricks, providing holes for laying sawdust and removing excess smoke. The barrel is installed on the firebox, and the vacated volume is used to accommodate additional grates.

Advice . For control, attach a mechanical thermometer with an external sensor to the barrel wall. Such a thermometer can save you from many mistakes while you gain experience. You can use the "grandfather" method and splash a few drops of water on the surface. If it doesn't hiss, there's nothing to worry about.

A mini-smoker can be easily equipped in an ordinary metal bucket. Sawdust and shavings are poured at the bottom of the bucket, a grate is installed on top. In the uppermost part 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 imperative to provide holes for the exit of smoke. The bucket is put on fire. A big fire is not needed, 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-smoker is a metal box with a perforated lid, which can be installed on a grill over burnt-out 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 smokehouse for hot smoking and after a series of experiments with a barrel, you can think of a more presentable design. You can weld a beautiful stainless steel smokehouse or lay it out of brick.

An excellent option for a summer residence would be to combine a smokehouse and a brazier on the same site and in the same volume.

Do-it-yourself smokehouse and barbecue made of bricks

The work will take time and effort, but it's worth it - the result will please for many years.

First, choose a suitable place on the site, remember about fire safety. For convenience, water and sewerage can be brought to this place. Develop a sketch of your design and be sure to draw up a laying drawing for each row of bricks. You will see, such a drawing will greatly facilitate your work.

You can do without a concrete mixer and mix the mortar manually, but small-scale mechanization will speed up the work several times. Prepare all the necessary materials and tools.

Work begins with clearing and planning the selected site and making the foundation. A brick smokehouse with a barbecue is already considered a capital structure and a strip foundation is indispensable. A wooden formwork is installed in the dug pit, which must be upholstered with roofing material. A layer of rubble stone is laid, covered with rubble and poured 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 oven brick. Start by laying out the first row of bricks without using mortar. This will help you mark up and determine where to install the gratings.

Start laying by mixing sand-cement mortar with the addition of lime. The ratio is usual - 3:1:1. Water is added in volume so that the solution looks like thick sour cream. The second and subsequent rows are laid apart, bricklaying starts from the corners. Constantly check the horizontality of the laid out rows. The corners must be reinforced with wire laying.

To install the brazier, corners and fittings are installed between the walls of the furnace. The firebox must be made of heat-resistant metal or cast iron.

The grate is easier to install if several bricks are laid protruding into the structure.

A place for a firewood shed and various household appliances can be provided in the total volume of the structure.

The smokehouse is made of two volumes located one above the other. So you get a smokehouse for hot smoking. It is easy to convert it into a cold smoking smokehouse 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.

The design style of the building and its decoration you choose to your liking.

These are far from all the ways to make a do-it-yourself smokehouse for hot and cold smoking. Among them there are very cheap (option with a bucket) and quite expensive (brazier smokehouse made of bricks). It's up to you, but in any case, there will always be a place for delicious smoked products on your table.


The process of cold smoking is different in that cold smoke affects the products, 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 instruction

Before proceeding directly to construction, it is necessary to make drawing cold smoked smokehouse and mark the location of all its constituent elements on the site. The combustion chamber must be separated from the smokehouse by 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 on a slope.

Cold smoked smokehouse. Operating principle

The most solid and reliable design is a cold-smoked brick smokehouse. To build it correctly, you need to take into account several points. In the step-by-step instructions for building a cold-smoked smokehouse, all the details of the process are considered.

. 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 get a recess 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 bring smoke. When all the necessary elements are placed, the foundation space is filled with concrete mortar.

. Stage two - building walls

For the walls of such a smokehouse 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 number of products or spacious. You can equip 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 smoked meats are placed.


. Stage three - arrangement of the roof

The most economical, easy to arrange and convenient option is soft roof. To create it, a truss system is constructed from a beam of small section. Sheet material is laid on the rafters, for example, moisture-resistant plywood or OSB boards. Elements of flexible tiles are already mounted on a flat base.

. Stage four - arrangement of the firebox

The firebox can be made of bricks or used as such metal stove. If a brick is used, then it is necessary to take refractory fireclay. You also need a refractory 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 moves slowly, cools down and is freed from soot particles.

. Stage five - interior arrangement

Inside the smokehouse is arranged very simply. Above the smoke outlet are installed gratings and hang hooks.

After that, a cold-smoked brick smokehouse can be used.

Do-it-yourself cold smoked smokehouse. A photo

The relief 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 number of works is reduced, the smokehouse is built faster, with less labor and time.

Step-by-step instructions for building a cold smoked smokehouse. Video

Do-it-yourself cold-smoked wooden smokehouse. step by step photos

To make a cold smoked smokehouse with your own hands, it is not at all necessary to use a brick. Wood is also great for this purpose. A step-by-step instruction for the construction of a cold-smoked smokehouse made of natural wood will help in the construction.

1. They dig on the site trench for pipes, smoking and combustion chambers. The depth of the trench should be from one and a half to two bayonets of a shovel. The part intended for the pipe is located slightly higher than the smokehouse pit.



Do-it-yourself cold smoked smokehouse. A photo

2. Pit for smoking chamber dig a shovel two or three bayonets deep. When hit, the smoke lingers slightly. At this time, large particles of soot fall out of it, i.e. the smoke clears. After that, he rises to the smoking chamber.



3. The pit for the firebox is poured cement to get a solid floor. Such an even base is necessary so that the combustion chamber made of bricks does not subsequently collapse during natural soil movements.



4. Lay in the trench for the chimney pipe. Its diameter should be sufficient so that the smoke passes freely to the smoking chamber, cooling along the way.

5. Spread combustion chamber. To do this, take a refractory brick, from which the walls of the furnace and its upper part are folded.




6. Fix a cast iron door to the firebox, which closes securely. This will make the smoke take a longer path through the chimney and prevent it from being lost.

Step-by-step instructions for building a cold smoked smokehouse. A photo

7. For a cold smoked smokehouse made of wood, equip base. To do this, the walls of the recess under it are laid out with building bricks and they are brought to a certain height above the ground. On such a brick base, then the wooden part of the structure will be installed directly.


8. The trench with the chimney is covered with earth and carefully compacted. Land is needed for better cooling of the pipe and smoke. Moist soil is a better conductor of heat than air.


9. Create a wooden smoking chamber:

To make a cold smoked smokehouse out of wood, wooden blocks are used. It is advisable to take material from hardwood. The base of the future chamber is assembled from the bars.

Do-it-yourself cold smoked smokehouse. A photo

Flat boards are stuffed 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. A door is fixed to the front so that it fits snugly and opens easily. The valve will help to avoid spontaneous opening.

A hole is left in the roof for the pipe and it is installed there. The pipe should be small in diameter so that the smoke does not come out too quickly.


The first kindling will help to 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 sneaker 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 a firebox and a 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 bricks, but even without it, the firebox will function.

pit under smoking chamber they dig out of the barrel at a distance of about three meters. In diameter, it should be slightly smaller than the diameter of the base of the barrel, and about forty centimeters deep.

The pits connect trench to 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 rammed. 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 grid. Smoke filter material, such as straw or burlap, will be laid out on it. The 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 products to fall into the depth of the pit.

At the top of the barrel is installed bars on which meat hooks will be attached. Can be installed and lattice to place products.

The resulting cold-smoked smokehouse from the barrel is covered with burlap, a wooden shield or similar material. The smokehouse is ready and can be used for its intended purpose.

So that the smoke does not get lost, does not come out from under the barrel, its foot is covered with earth. This soil around the base is carefully tamped.

Cold smoked smokehouse from an old refrigerator

In almost every household you can find an old refrigerator that has long been broken. In order not to multiply the amount of garbage, it, or rather the body, can be used to make a smokehouse.

It is not at all difficult to build a cold smoked smokehouse from an old refrigerator. For this you 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 cover for it.

The firebox is equipped below the level of the smoking chamber. It is better to use a site that has a slope for convenient placement. For the firebox, they dig a hole, which they lay out heat-resistant brick. If the farm has a metal container of sufficient volume, then you can dig it in. From above, it is closed with a metal cover so that the smoke goes into the chimney.

The next element of the cold smoked smokehouse from the old refrigerator is pipe to remove smoke. It should be quite long so that the smoke passing through it has time to cool. In addition, the pipe is recommended to be buried underground. Surrounded by damp earth, it will cool better and cool the smoke to the right temperature.

The entrance of the pipe into the refrigerator body can be done in two ways. In the first case, the binding is made to the already existing holes that 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 model of the refrigerator.

The second way - pipe tie-in into the bottom of the case. This requires additional work, but it provides the most optimal smoke flow. It will flow from bottom to top and provide the best result as more smoke will pass through the product.

Inside the refrigerator case is equipped with all the necessary devices for placing products. Lattice shelves or hooks are used so that meat or fish can be hung.

At the end, a homemade smokehouse should be equipped chimney for smoke extraction. But it will be required only if the seal on the door is still effective enough and does not create gaps. In most cases, the seal on the old refrigerator leaves small gaps through which the smoke flows out.

This option for recycling an old refrigerator can be considered the most optimal, because. it will still be useful.

Cold-smoked home smokehouse "Dym Dymych"

If, when considering the drawings of a cold smoked smokehouse, you understand that they are not suitable for a small personal plot, then you should pay attention to a home smokehouse Dym Dymych.

Such a household smokehouse is made of cold-rolled steel sheet, whose thickness is eight tenths of a millimeter. The smoking container has a volume of thirty-two liters. The kit includes a smoke generator and a compressor. Smoke enters the smoking chamber through a flexible hose.

AT smoke generator smokehouse laid wood chips. Smoke is emitted there, which is sent to the smoking container. The smoke supply is controlled by an electric compressor. Through a hose, the length of which is seventy-four centimeters, the smoke passes to the pledged products. The timing of smoking depends 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 a time frame ranging from five hours to fifteen.

Such a smokehouse has several advantages at once. 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 the house. Smokehouse Dym Dymych is sold in a form that is completely ready for use. It does not need to be pre-assembled or made in-house.

With the help of a smokehouse, delicious smoked products are easily and relatively quickly made. Prolonged treatment with cold smoke creates an environment unfavorable for bacteria. As a result, the product not only gets a unique taste, but also has a much longer shelf life.

From the presented variety of devices for cold smoking, everyone can choose the best option for themselves. If there is no desire to build a smokehouse on your own, and the volumes of cooking 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 the 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 work out of them.

At the moment, there are many options for creating a home smokehouse.

First of all, you need to decide what kind of smoking process is needed, there are two of them:

  • cold;
  • hotter.

Most people give their preference to the cold, so we will talk about it.

With such preparation, it is necessary to understand the rules of creation, as well as to know a number of features:

  • The smokehouse consists of two separate parts, which are interconnected by a chimney. The first part is the place where the products are located and where the smoke enters, the second is the place where this smoke is created, it is presented in the form of a fire.
  • Cooking temperature 30 - 35 degrees.
  • Due to the low temperature, the food takes a long time to cook. This process usually takes several days.

Let's figure out how and from what you can make a smokehouse:

  • Brick. It is very durable and does not require special care. The disadvantages are its lengthy assembly process, as well as the fact that it is stationary.
  • From a tree. It requires special care, but it can add an additional smell and taste to products. It is also perhaps the most popular and practical option.
  • From a barrel. This is an option for beginners. It does not require much time, money, or special skill to create. Also, this option is convenient because the barrel does not take up much space and you can always hide it at the time of uselessness.
  • From old household appliances. Oddly enough, old appliances (such as a refrigerator) can be a great option that does not require additional costs.

We now turn to the consideration of each option separately and in more detail.

This option is perfect for people who understand the whole cooking procedure. This design is very similar to the oven, which consists of two sections. First of all, consider the main features of this option.

Creation features

  • The right choice of location. It is best to build further from home, for greater security. It is also necessary to understand that it will not work to transfer the structure, so we thoroughly approach the choice of location.
  • Site preparation. After choosing a construction site, it must be prepared. Preparation includes leveling the ground and laying the foundation.
  • Purpose definition. If you build from bricks, then you need to understand that it will be almost impossible to remake the design of cold smoking for hot smoking or vice versa.

Dimensions

It is difficult to say about the required dimensions, because there is no standard. In order to determine the size, it is necessary to understand exactly for what purpose the smokehouse is created.

If it will be used 1-2 times a week to cook a few fish for dinner, then you should not go big. If a person wants to engage in the production of smoked meats, you can do more.

However, the minimum size is approximately 50 cm long, 50 cm wide and 70 cm high. If you do less, it will not be very practical. The maximum size can be any, depending on the desire of the owner.


In order to determine the size, it is necessary to understand exactly for what purpose the smokehouse is created

When creating, you will definitely need a number of materials and tools, all of them can be divided into two types.

General:

  • Bricks.
  • Sand.
  • Rubble.
  • Cement.
  • Master OK.
  • Reinforcement or iron grating (to strengthen the foundation).
  • Pipes.

Special:

  • Metal door.
  • Hooks (or mesh) for products.
  • Tray (for collecting fat).
  • Thermometer (optional).

Step by step creation process

So, having collected all the tools and having decided on the goal, let's get to work:

  1. Drawing up a drawing with exact dimensions(you can make them yourself, order or find ready-made ones on the Internet).
  2. The first task is to make the foundation. To do this, we dig a hole with a depth of 50-70 cm. Down we fall asleep a layer of sand, then crushed stone, then we lay the reinforcement (best of all, a metal mesh according to the size of the foundation). Next, fill the bays with concrete and let it harden.
  3. Preparation of the hearth site. We also dig a hole, fill the bottom with concrete, and make brickwork on the sides. On one side we leave a place for the supply of smoke.
  4. Now you need to connect the future camera and the hearth. This can be done in two ways. First, a ditch with a depth of 50 cm is done, then we either lay a pipe for supplying smoke into it, or completely lay it with a brick. If you put a pipe, then from above it is covered with earth. If you lay out of brick, it is recommended to make a small gable roof on top.
  5. Camera building. On a frozen foundation, we begin to lay out a brick. Be sure to immediately decide on the masonry (you can choose any). We lay out the bricks, not forgetting to leave a place below for the chimney supply from the hearth. It is very important to lay the bricks correctly (row by row), apply the mortar to the bottom and sides of the brick, and also look carefully so that there are no gaps.
  6. Having made the walls, we move on to the roof. It is usually made either straight or gable. Be sure to make a pipe for the exit of smoke. Also, this pipe should be able to be open and tightly covered, so it is best to make a hatch or bolt.
  7. The last stage is the interior design. Down you need to put a removable container to collect fat (you can use a deep baking sheet). Also, special hooks are made for products. Hooks can be replaced with high-quality metal nets, on which meat and fish are laid out. It is convenient and practical to do this, because the products can be laid out in several rows.

Probably the most popular and beautiful type of smokehouse. Most often presented in the form of a small tower, which is an excellent decoration. First of all, let's look at the main features.

Creation features

  • Proper selection of materials. It is necessary to choose the right tree, as well as care for it for durability.
  • Knowledge of the little things in working with wood is necessary.
  • When creating, you need to pay attention to the little things. Unlike a brick smokehouse, a wooden one has its own characteristics and difficulties in the process of creation, so you need to be extremely careful when working.

Dimensions

Necessary materials and tools

Consider a list of all the necessary tools and materials that will be useful when creating a smokehouse:

  • Boards. It is best to use lining, in which case there will be no gaps, which means that the smoke will not come out through the cracks.
  • Nails or screws. Needed to assemble the frame and fasten all parts.
  • Hammer or drill.
  • Hooks or mesh (for products).
  • Pipe (chimney from the hearth to the chamber).
  • Bricks, cement, sand, gravel. Necessary for laying the foundation and creating a furnace.


The most popular and beautiful type of smokehouse, most often presented in the form of a small tower, which is an excellent decoration.

Step by step creation process

Consider the whole process of creating a smokehouse from wood in the form of step-by-step instructions:

  • Foundation. The foundation may or may not be laid. Experts recommend doing it, as well as laying 2 - 3 rows of bricks on top, and only after a wooden structure. If a foundation is being made, then it is immediately necessary to mount a pipe in it to supply smoke to the chamber.
  • Camera base. For the base, we take the bars of the required length. It is important that they are rectangular, and also do not have falling knots. Of these, the basis of the chamber (cabinet) is made.
  • We sheathe the base on three sides with boards so that there is no gap between them. To do this, it is best to take a floor covering with special grooves (lining).
  • On the fourth side, we install the door. In order to avoid the exit of smoke through the cracks around the door, it can be tightly upholstered with cloth. Styrofoam or other gap sealing materials are not recommended, as they can release hazardous chemicals when heated, which can be deposited on food.
  • We upholster the roof and install a pipe on it.
  • From the outside, the resulting structure can be treated with special solutions for wood. This will help protect the structure from rain and various harmful insects.
  • We create a hearth. It is necessary to make a hole below the level of the chamber. It is best to fill the bottom with concrete, and lay the walls out of brick. It should look like an oven. Next, we connect the hearth and the chamber with a pipe, which should go underground (depth 30 - 50 cm).
  • We lay the pipe and fill it with earth. It is important that it is firmly fixed at the ends (can be concreted).
  • Install hooks or shelves on which the food will rest during cooking.

When purchasing a new refrigerator, do not rush to throw out the old one. With it, you can make a smokehouse. This is a great option, because there is no need to create something, almost everything is ready.

Creation features

  • Clean out the fridge of everything you don't need.(freezer, compressor, wires and so on).
  • It is also better to remove the interior trim, under the influence of temperature, the plastic will begin to deteriorate, and at the same time spoil the products.
  • It is necessary to leave only the iron case with the door, as well as metal shelves on which products will subsequently be prepared.


When purchasing a new refrigerator, do not rush to throw away the old one, you can use it to make a smokehouse

Step by step creation process

Probably, few people imagine how a smokehouse is obtained from a refrigerator, so let's take a closer look at its creation:

  1. We clean the refrigerator from all unnecessary parts, leave the iron case and doors.
  2. We make a hole in the bottom of the refrigerator for a pipe through which smoke from the hearth will enter. We also make a hole in the upper part to let the smoke out.
  3. We drill holes on the sides into which we insert metal or wooden sticks, or hooks. You can put shelves on them or hang products.
  4. We close all the cracks through which smoke can escape. To do this, you can use putty, cement or regular hot melt adhesive (outside only).
  5. We make a place for the hearth. Since the smokehouse is portable, it is not worth doing it thoroughly. It is enough to make a small hole and tightly overlay bricks on all sides.
  6. Connect the hearth with a pipe and refrigerator compartment.

Smokehouse from a cylinder or barrel

Perhaps the easiest way that is suitable for beginners. Such an installation does not take up much space and does not require special care.

Creation features

  • It is necessary to take a barrel with a volume of 150 - 200 liters.
  • Be sure to have a welding machine and be able to use it.
  • A special lid is needed that will tightly cover the balloon from above.
  • If the smokehouse will work in the winter, it is necessary to come up with insulation.

Step by step creation process

Let's figure out in detail how to make a smokehouse from a barrel or cylinder:

  1. It is necessary to create a platform for the barrel so that it is above the hearth. You can use bricks.
  2. It is necessary to make a hole in the bottom of the barrel equal in diameter to the pipe that will go from the hearth.
  3. Insert the pipe into the hole and weld it, it should slope down from the barrel.
  4. At the end of the pipe we arrange a small stove, where smoke will be formed for smoking. To do this, you can lay it out of bricks.
  5. We weld several strong metal rods on top of the barrel. They are necessary so that they can hang the hooks on which the products are located. You can make several of these tiers.
  6. We find a lid with which it will be possible to tightly close the barrel. You can take an unnecessary blanket with which you need to cover the lid. This will allow you to observe the temperature regime, and also will not allow smoke to seep out.

  • You need to pay special attention to the chips that will be used. Maple, oak, birch, juniper, alder, shavings from fruit trees are best suited.
  • When creating, it is always important to remember that thrust must be formed, so it is best to make a smokehouse on a slope (stove below, chamber above).
  • For beginners, it is not recommended to immediately make a smokehouse out of wood or brick on your own. It is best to start with a barrel, and when a person can understand the intricacies, serious construction can begin.
  • You must always remember about the temperature regime. Very often, special thermometers are installed on smokehouses that show the temperature in the chamber. You can buy them at any hardware store, the same ones are used on home boilers.

» From the material given by the master, you will get acquainted with the process of creating a cold smoked smokehouse, namely a smokehouse. This direction in the manufacture of smokehouses is quite new today, but we will take everything apart and understand how everything works, the principle of operation, what material is better to use for its manufacture.

With the advent of small smoke generators on sale, it also became necessary to manufacture smoking chambers for them, basically this is a simple box with a door, a tray, a thermometer and hooks inside for hanging the product. But our author went a little further and made a beautiful and neat smokehouse.

Oil lamp overview:

Important! It is best to use hardwood to create a camera, so that there is no foreign smell and resin.

And so, let's look at what exactly the author needs to assemble the house?

materials
1. board 25-30 mm (hardwood)
2. galvanized roofing nails
3. timber
4. self-tapping screws
5. soft tiles
6. smoke generator
7. aluminum sheet
8. steel wire
9. thermometer
10. hinges
11. water stain
12. nails

Instruments
1. jigsaw
2. hacksaw
3. drill
4. screwdriver
5. hammer
6. ruler
7. pencil
8. corner
9. brush
10. stationery knife
11. metal scissors

The process of creating a smokehouse with your own hands.

And so, it was mentioned above that it is best to use hardwood for the manufacture of a smoking chamber, because softwood will exude a resinous spirit and, accordingly, the resin itself when the temperature inside the chamber rises, the temperature itself is of course small from 18 to 25 degrees, but yet..

First of all, the master assembles the frame of the house from a bar, twists everything with self-tapping screws.

The resulting frame should be sheathed with a board, preferably with a groove or clapboard.

The roof of the house is also finished with a board close to each other, because the inside of the chamber must be airtight and not have slots and holes in the skin. A doorway was made in the front part of the house and the door itself was hung.

The master covered the outer part of the smokehouse with a water-based stain, it can also be burned with a burner or a blowtorch, which is more appropriate. In no case is it advisable to cover the surface with chemical-based varnishes, because when heated, they will evaporate harmful substances that can adversely affect your health, so it is better not to risk using chemicals.

I fixed all the components on the back wall of the smoking house.

This is how it all looks like.

By the way, this smoke generator can be made independently, but we will talk about this in the next article, come visit and do not miss updates on the site.

As you can see, there is nothing particularly complicated in the construction of this house, all materials and components are in the public domain, you already have an example, be sure to bookmark it so as not to lose it.

With the help of this smokehouse, you can smoke a variety of products, and most importantly, they will come out 10 times cheaper than store-bought ones.

This concludes the article. Thank you very much for your attention!
Come visit more often, do not miss the news in the world of homemade products!

The article is presented for informational purposes only!

Fitting © 2022 Design and interior of apartments