Wooden smokehouses for cold and hot smoking. How to make a homemade smokehouse with your own hands

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What could be tastier than homemade smoked meats? Many craftsmen are interested in a description of the principle of creating homemade products that are useful in the household.

The finished products are shown in the photo; cold smoked smokehouses can be made with your own hands. Homemade products are a welcome treat.

Self-made design

Cold smoking is the process of processing food using smoke at a temperature of 32 degrees. The process must be organized correctly, so the master will need to figure out how to make a cold smoked smokehouse correctly. It is important not to make a mistake with the construction scheme.

It is necessary for the hot smoke to become cold. To do this, use a tunnel that connects the firebox to the compartment where the products are placed. The length of the tunnel can vary between 2-7 m. This distance is taken into account to calculate the length of the chimney.

If the firebox is located at a distance of more than 7 m from the smokehouse, draft problems, as a rule, cannot be avoided.

How does the device work?

The principle of operation of a homemade smokehouse can be imagined in the following way. Food processing can last from 3 days. The process may continue for several weeks.

The main thing is to ensure that the smoking process occurs evenly. Do not mix in the smoking chamber different kinds food.

You need to prepare food in one go. It is important to sort products by size.

More about the design of the smokehouse

To make a firebox, you need to dig a trench with dimensions of 50x50. These values may be higher. Often the width and depth of the pit are made to be meter wide.

The bottom of the firebox can be made of brick, and then covered with a tin sheet. Prepare cement mortar not necessary. It is enough to compact the bricks close to each other. The sides are also finished with brick. Here you will need a clay mortar for masonry.

When creating a drawing of a cold smoked smokehouse, you need to take into account both the distance individual parts designs and dimensions of materials.

A trench is specially dug under a chimney with a diameter of 25 cm. The top needs to be covered with a sheet of iron. To prevent smoke from escaping, sheet material covered with earth.

A filter is installed at the junction of the smokehouse and the chimney. The main element is a metal mesh with small cells. They put it on the grid dense material. The filter protects finished products from soot.

It is important to make the smokehouse durable and reliable. In this case, the structure will stand stable and will not fall if someone accidentally touches it. At the top, the smokehouse is equipped with stainless steel rods.

Their thickness varies from 8 to 10 mm. They are durable and are used to hang food prepared for smoking. Usually food is hung on special hooks. An alternative replacement is a regular grill.

The simplest scheme

A smokehouse is considered a budget option, allowing the master to save building materials and time spent on construction.

The chamber with the products is 2 m away from the firebox. The basis for the smokehouse can be a metal barrel.

Note!

Stages of work

Having determined the dimensions of the smokehouse for yourself, you can begin construction. First you will need to dig a hole under the firebox. Its bottom is covered with a tin sheet. Thanks to this, it is possible to ensure more uniform smoldering of chips and sawdust.

The next stage of work is the installation of a chimney. The dug trench needs to be covered from above. Only non-combustible materials are suitable for this purpose.

The pit can be covered with a sheet of slate. The top of the chimney is covered with soil to ensure tightness.

The smoking chamber is installed in a barrel with the bottom cut off. A metal mesh is mounted below, on which burlap is placed. By combining these materials, the task of filtering out soot particles is effectively solved.

A metal grate is bolted to the top of the barrel, 20 cm away from the edge. It is not necessary to use this option; you can limit yourself to rods with hooks.

Note!

To fully understand all the nuances, you need to watch the corresponding video clip.

When cold smoking, food loses moisture gradually. During the drying process, smoke penetrates deeper into the food. The result is meat and fish delicacies with a delicious taste.

When the carcass of an old animal is smoked, its meat will remain somewhat tough. In order not to be disappointed, you need to be guided at first by recipes that have already been tested by many. It is better to leave experiments with shades of taste for later.

The finished factory-made smokehouse has several grates and a tray. It is better to choose a product with large capacity so that smoking is carried out more evenly.

For lovers of long hikes, you need a smokehouse made of metal with a thickness of 0.8 mm. At the dacha, you can install heavier options, where the thickness of the steel body is 2 mm.

Photo of a cold smoked smokehouse with your own hands

Note!

Smoked products not only have a pleasant aroma and taste, but also have a long shelf life. In mass catering, natural smoking is most often replaced by the process of processing with liquid smoke. Smoking cabinets are devices for cold and hot smoking. They allow you to make smoked delicacies from fish or meat at home. You just need to purchase the appropriate equipment or make it yourself.

Types of smoking

The design of the smoking cabinet will largely depend on the specific purpose of this equipment. The device can have different operating modes depending on what temperature needs to be maintained inside the cabinet.

The smoking procedure comes in three different types.

Hot. Smoke temperature in in this case must be at least seventy degrees. The maximum value can reach one hundred and twenty degrees. This procedure can take from fifteen minutes to four hours depending on the size of the products.
Semi-hot. The temperature should be between sixty and seventy degrees. Only very fresh semi-finished products can be processed in this way.
Cold. The smoke temperature should not exceed fifty degrees. The minimum permissible temperature is thirty degrees. This procedure takes a lot of time, which can range from several hours to several days.

Characteristics

Smoking equipment has differences in design and some characteristics. The design of a smoking cabinet completely depends on what type of smoking it is intended for.

All types of appliances must have three basic functions.

Ensure even heating of food. The temperature and smoke in the cabinet should affect the semi-finished product evenly. Otherwise, the taste of smoked meats will be spoiled.
The smoke in the chamber should be light.
The design must ensure gradual penetration of smoke into the food.

Cold

Low-temperature smoking equipment consists of the following main elements:

combustion chamber;
smoking cabinet;
chimney.

Bricks or metal are most often used to make the firebox. The design of the chamber should allow easy cleaning of ash during the smoking process. Since burning wood produces rather acrid, dark-colored smoke, the firebox must be equipped with a smoke damper. It will direct smoke into the chimney or remove it from the smoking cabinet to the outside.

Since the cold smoking process does not require high temperatures, the smoking cabinet can be made from the most simple materials, for example, from certain types of wood or of stainless steel.

The only exceptions are materials with high porosity, since smoke and moisture will accumulate in the pores, which will lead to the formation unpleasant odor in the cell.

Most convenient option there will be a barrel made of wood or metal. A hole is made at the bottom of the product to allow smoke to enter the chamber. To place products in the smoking chamber inside the barrel, it is necessary to secure metal gratings or hang hooks. You can use moistened burlap as a lid.

A distinctive design feature of cold smoking devices is a long chimney. Metal is best suited for the manufacture of such a structure. However, it should be remembered that a metal chimney requires regular cleaning from soot. You can dig a chimney in the ground, then the soil will absorb condensate containing carcinogens.

Hot

Hot smoking takes place at fairly high temperatures. This temperature is achieved not by burning wood, but by burning special wood chips. Smoking time depends on the size of the products, but in any case it is much shorter than the processing time with cold smoke. The combustion chamber in hot processing devices should be located directly under the smoking chamber. The firebox can be made from gas burner for boilers or electric stoves.

The smoking chamber should be as airtight as possible, which will allow the semi-finished products to be evenly exposed to smoke.

The closing structure of the smoking chamber can be equipped with a water seal. It is a small recess in accordance with the size of the chamber and lid. Water is poured into the resulting reservoir. The structure is closed at the top with a lid. This allows the formation of a barrier that protects the chamber from the penetration of air from the outside and does not allow smoke to escape from the inside.

Hooks or grates for food are placed inside the smoking chamber. You can make the grate yourself or take a barbecue product. Required element chambers for processing hot smoke are a container for draining fat and dripping juice from semi-finished products. The tray should be easily removed from the equipment, as it must be periodically cleaned of accumulated contaminants.

Semi-hot

Devices for semi-hot smoking have the simplest design. Most often, this type of equipment is used for home processing of meat and fish products. It can be constructed from gas stove with a hood or from a steel box. The thickness of the walls of a stainless steel box should be at least one and a half millimeters, and of black steel - three millimeters.

The smoking box must be equipped with a lid, a container for collecting fat and grates for food. Wood chips are poured onto the bottom of the cabinet, after which the product is installed over the fire. The chips smolder under the influence of high temperatures, producing smoke in the chamber. You can drill a small hole in the lid of the product so that a small amount of smoke comes out when smoking.

How to make it yourself?

Making a smokehouse with your own hands for one or another method of processing semi-finished meat and fish products will not be particularly difficult. It is only important to know how the device works for a particular type of smoking. Ready-made instructions and equipment drawings can be easily found on the Internet.

The cold smoke treatment device is most often made from a wooden or metal barrel. Wood appliances are convenient because they can be insulated from the inside, unlike metal products. The insulation can be any material that does not emit toxic substances when heated: cellulose wool, mineral wool, felt Structures for hot working are best made of stainless steel.

As an example, it is worth considering homemade design low-temperature cabinet from a barrel with a volume of 100–200 liters. Top part The tank is completely cut off, and a hole is made in the lower part to connect the chimney. From the cut part of the barrel you can make a tray for collecting fat. For semi-finished products in the chamber, it is necessary to make a grate or hang hooks on reinforcement bars.

It is best to make the chamber cover from wood. 5 to 10 holes are drilled into the product to allow moisture to escape. Instead of wooden lid you can use burlap. Before starting smoking, the material must be wetted in cold water and squeeze thoroughly.

To learn how to make a smoking cabinet with your own hands, see the video below.

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 instruction

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 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 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 small section of timber is used to construct rafter system. Sheet material, for example, moisture-resistant plywood or OSB boards. 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

Do-it-yourself 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. Will help in construction step-by-step instruction for the construction of a cold smoked smokehouse made of natural wood.

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 must 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, set up base. For this building bricks lay out the walls of the recess under it and bring them 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 smokehouse from the barrel is covered with burlap, 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 old refrigerator, which has long been broken. 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, which is laid out heat-resistant brick. If the farm has metal container 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. She must be pretty long length 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 V bottom part housings. It requires extra work, but it provides the most optimal smoke supply. 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 necessary equipment for product placement. Lattice shelves or hooks are used to allow meat or fish to be hung.

In conclusion 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 pay attention to 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 can be adjusted using 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. The device can be used not only in conditions 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 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.

Smoking gives products a special taste and pleasant aroma. In addition, this method of cooking helps extend its shelf life. Therefore, many owners of houses and summer cottages decide that they simply needcold smoked smokehouse.

DIY drawings and dimensionsIt is not difficult to make such a device, but you can take advantage of the experience of smoking lovers, which they willingly share on thematic forums on the Internet.

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Differences between cold and hot smoked smokehouses

Smoked products sold in stores and markets are of dubious quality. Often for cooking large quantity smoked products, manufacturers use strong concentrates that give food nice view and smell, however, they deprive it of beneficial substances. To have smoked meats in sufficient quantities and High Quality preparations, some want to make their own wood smokehouse. There are many ways to do this.

Attention!You can smoke not only meat, fish products and lard, but also many vegetables, nuts, fruits, berries and even cheeses. For each type of product, you need to select an individual smoking temperature and time, as well as choose the right wood for the wood chips.

Before how to do cold smokehouse with your own hands, you need to know the difference between cold and hot smoking.

A cold smoked smokehouse is distinguished by the fact that the smoke gases burn out in it, due to which all harmful elements settle in the chimney. As a result, the smoked product receives a pleasant smoke treatment at a temperature of thirty to fifty degrees.

A product prepared using this principle can be stored from several weeks to several months, depending on its type.

Features of hot smoking

Hot smoking is different high speed. Cooking can take from fifteen minutes to several hours, depending on the type of product and its size. The smoke temperature reaches one hundred degrees, which is possible thanks to the use of mainly wood chips rather than firewood.

There are also semi-hot smokers, the smoke temperature of which reaches sixty or seventy degrees. Typically, such structures are small and easy to transport, making them convenient to take on a picnic or on a hike. There are variousdrawings of cold and hot smoked smokehouses, some of them are described below.

Prices for cold smoked smokehouse

cold smoked smokehouse

Making different types of smokehouses

Any DIY smokehouse for meat, drawingswhich you can find on the Internet, consists of the following elements:

fireboxes;
smoking chambers;
chimney.

The materials for their manufacture can be varied. Depending on the choice of material, the design scheme is selected.

Brick and block smokehouse

The brick smoking structure is reliable and durable. This is its advantage and at the same time disadvantage.

If you intend to use the smokehouse often, then it definitely makes sense to build it.

However, in case of rare usemeat smoking ovensshe will just take up space on personal plot and raise many questions from guests who have no idea what purposes such a structure could serve.

The walls of the chamber must be made of red bricks made of clay or fire-resistant blocks.The method of laying them is “on edge”. Glue solution A mixture of sand and clay will serve. A barrel lid or any similar material (pallet, metal mold) is placed on the bottom. It is best to build a smokehouse one and a half meters high.

Before you build walls, as in any construction, you need a foundation. To make it, you will need a reinforced concrete slab or a metal mesh filled with a solution of sand, crushed stone and concrete. Pouring the base takes place in several stages:

Digging a small pit.
Filling the bottom with crushed stone and sand to form a cushion.
Tamping the first layer.
Laying out a mesh or slab.
Pouring concrete solution.

You can begin building walls only after the foundation has completely hardened.

What you need to know before you start building

Construction of a cold smoked smokehousehas a number of features that you should familiarize yourself with before starting work.

You cannot be careless when choosing a place for construction, since it will be permanent. If you choose the right place, you can even connect water supply to the smokehouse and sewer system, and also build a smokehouse, which, if necessary, can serve as a barbecue.
Before starting bricklaying, it would be good to think through and even draw a diagram of the construction of each row of walls.
You can mix the sand-clay solution yourself. However, it will be easier to do this with a concrete mixer.
When pouring the foundation, it is better to follow all the rules, for example, use wooden formwork and a concrete pad.
If the structure is high, then the foundation should be poured in several layers.The filling of each successive layer must be started only after the previous one has completely dried.
To make marking easier, the first row of bricks is laid out without using mortar.
Laying out blocks must begin from the corners. To enhance the strength of the corners, wire should be used.
A door should be built to a large smokehouse. It can be made from wood and coated with clay to increase fire resistance. When building walls, you must remember to leave a doorway.

Drawing of a cold smoked brick smokehouse.

Attention!Some complementcold smoked smokehouse drawingscompartment for storing a supply of firewood and other combustion products.

Wood is an environmentally friendly material that will not adversely affect smoked products. To build a smokehouse, you should choose wood that is dense and strong, but at the same time does not contain toxic resins. For example, it could be pear, alder, apple or oak wood.

Optimal cold smoked smokehouse sizemade of wood is 80x45x45 centimeters.Drawing of a home smokehouserequires the following materials for implementation:

Frame beams measuring 5x5 centimeters. To make them you need 800 centimeters of timber.
Sanded boards with a width of 10 centimeters and a thickness of up to one centimeter. It should be taken into account that the boards will be laid out in two layers to make the walls of the smokehouse airtight and impermeable to smoke. The first row is laid out vertically, and the second row horizontally.
It is also necessary to prepare the lining for the roof of the chamber.
In order to ensure the waterproofness of the smokehouse, you can install a layer of roofing that protects from moisture and water. However, this is not a necessary step; you can get by with timber.
For ease of use, you need to prepare the door mount and handle with a latch.
To build the base you will need red bricks.
In order to protect the wooden walls of the chamber from burning, protection from heat-resistant silicate bricks will be required from the inside.
To lay out the blocks you will need cement and sand.
The roof requires a layer of waterproofing and sealing elements for the joint and pipe.
Metal or ceramic refractory pipes with a diameter of 8–10 centimeters (with a length of 200–250 centimeters, and 10–12 centimeters (with a length of 50 centimeters).
A sheet of high-quality metal that will serve as a flooring for the firebox.

Choice suitable place for construction.
Digging two pits located approximately 200 centimeters from one another. The foundation pit should be located on a small hill, its depth should reach approximately forty centimeters. The other one should be dug lower and about 25 centimeters deep.
A small trench is dug between the pits, into which a smoke pipe is later installed.
The pit for the firebox is well compacted. Then sand (up to a height of about six centimeters) and crushed stone are placed in it. After this, you need to pour a mixture of cement and gravel there, which will secure the first and second layers. When the concrete dries, a mesh for reinforcement is mounted on it. Then you need to pour the cement-sand mixture to a height of about four centimeters.
It is necessary to compact the surface of the bottom of the trench. A pipe with a smaller diameter is installed there. Its end should end earlier than the trench, about eighteen centimeters.
After this, one edge of the pipe is covered with concrete, and a wider pipe is mounted on top. It should extend onto the narrow pipe by about ten centimeters. Thanks to this step there will be smoke in the best possible way cool down.
The wide part of the pipe extends into the combustion chamber of the smokehouse (about fifteen centimeters). You need to place two brick blocks on both edges of the pipe. The construction of the combustion chamber begins with them. The thickness of the walls should be equal to half the brick block.
The pipe needs to be covered with boards for a while, and the pit in which it is located must be filled with concrete solution.
When the two rows of the combustion chamber wall are ready, you can prepare the combustion door (a small one, measuring 30x19 centimeters, will do). However, it is better to start doing this from the first row.
A slab of refractory ceramic or metal is installed on top of two temporary bricks.
After erecting the walls of the combustion part, you can leave it to dry and proceed to the construction of the smoking area. The foundation is laid with brick blocks. One row will require six blocks, the distance between which is one centimeter, and the total perimeter of the row will be fifty centimeters. To make the walls even, you need to use a level.
The height of the plinth is approximately nine rows of bricks, more than half of which will be above the soil surface (about five rows). When walling up the pipe entering the smoking chamber, it is necessary to properly close all the holes and gaps around it in order to block the access to moisture and ground dampness.
When pouring concrete into a trench with a chimney pipe, you need to leave about seven centimeters for the top layer of soil.
When the solution dries, all holes and gaps that remain near the walls are filled with clay or soil and compacted tightly.
The next step is to check the smoke permeability. Brushwood and paper are placed in the combustion chamber and set on fire. If smoke enters the smoking section without problems, you can finally cover it with soil and compact the trench with the pipe.
The timber is cut into four parts of eighty centimeters each, as well as eight parts of 35 centimeters each, three parts of 55 centimeters each, and two parts of twenty centimeters. Installation is carried out with nails or wood screws (seven centimeters).
First you need to complete the front and back parts of the frame structure. Boards (35 cm) are mounted on the edge, located between the bars of 80 centimeters. This creates two frames of equal size, connected at the bottom.
The frame is mounted in a vertical position and secured with a board, the size of which is 55 centimeters. The bars extend beyond the frame by about five centimeters. These projections will later be the basis for installing the roof.
The upper front and rear frames define the middle. A twenty-centimeter beam is attached to it (pointing down). A third section of the board is mounted on top of them, also protruding on both sides by five centimeters.
A board is nailed in the middle of the ridge beam (this must be done on both slopes). The finished frame needs to be covered with even boards that will last layer roofs.
Then the walls of the building are covered with wooden boards.
The doorway should be half a centimeter larger than the door itself along the entire perimeter to ensure free opening in any weather and after possible deformation of the wood due to frost or moisture.
While one side wall is not stitched with a board, crossbars for smoking are mounted through it. When they are ready, you can complete the wall covering.
According to the left doorway, the door is made and attached.
To improve the quality and durability of the smokehouse, it is better to cover it with a layer that protects the wood from moisture.

Drawing of a cold smoked wood smokehouse.

Some also practice building a place to store firewood near the smokehouse, for example, by raising a small canopy from the roof. Using the same principle, you can createdrawing of a metal smokehouse with dimensions.

Cold smoked smokehouse options from a barrel

Cold smoked smokehouse diagramfrom a barrel is simple. The barrel should hold from one hundred to two hundred liters. You need to cut off the lid from a clean container. A hole is made at the bottom for the chimney. The lid can be used to make a container for fat. Its size must be made no smaller than the diameter of the barrel.

You also need one (or more) grate for laying out smoked products. It can be made from willow branches or wire. Another option is to install fittings at the top of the barrel on which the meat will hang on hooks. If you use several grates, you need to leave about fifteen centimeters between them.

The pallet is mounted using reinforcing bars. It needs a loop for easy removal and cleaning. The lid for the barrel can be made from wooden planks. Several small holes are left in it through which excess moisture will escape.

Smokehouse made from an old refrigerator

An old refrigerator will make a great one.do-it-yourself smokehouse for cold smoking fish. Blueprintsits simple. The entire frame is already ready, and the smoked products will be laid out on the grates. All that remains is to equip the bottom of the refrigerator as a fire chamber and make a chimney.You can also use an old refrigerator to smoke any other products.

Portable mini-smokehouses for semi-hot smoking

Can be made from a bucket or metal boxDIY portable smokehouse. BlueprintsIt’s also simple: you just need to install a grate for food in the container, and pour alder shavings on the bottom. The structure is placed over hot coals for a period of half an hour to a couple of hours (depending on what’s inside).

Can be done DIY cold smoking box. Blueprintswill include five sheets of metal that need to be welded and a cover for them.

Drawing of a cold smoked smokehouse made from a metal box.

Diagram of a classic smokehouse from the inside

The classic smokehouse is made according to the same scheme as the wooden smokehouse mentioned above. Two rooms are being built - one for lighting a fire, and the other for smoking food. A chimney pipe is installed between them.

To make a classic smokehouse, you can use wood, brick, metal and other fireproof materials.

Firewood and wood chips: how to choose the right one

Both for manufacturing and for the smoking process itself, resinous wood such as pine or spruce, as well as tar trees such as maple or birch, should not be used. It is better to give preference to cherry, alder, apple or oak. Then the smoked products will be of high quality, not containing harmful substances and pleasant to the taste.

Smoking food with your own hands is a fun and easy process, the result of which will delight your family and friends. Therefore it makes sense to choose suitable type smokehouse and start making it.

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 necessary, there are two of them:

cold;
hot.

Most people prefer cold, which is why we will talk about it.

When preparing such a product, you need to understand the rules of creation, as well as know a number of features:

The smokehouse consists of two separate parts that are connected to each other 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 represented in the form of a fire.
Cooking temperature 30 – 35 degrees.
Due to the low temperature, the food takes quite a long time to cook. This process usually takes several days.

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

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.
Made of wood. It requires special care, but it can add additional smell and taste to products. This is also perhaps the most popular and practical option.
From a barrel. This is an option for beginners. Creation does not require a lot of time, money, or special skill. This option is also convenient because the barrel does not take up much space and can always be hidden when not needed.
From old household appliances. Oddly enough, old Appliances(for example, a refrigerator) can be an excellent option that does not require additional costs.

Now let's move on to consider each option separately and in more detail.

This option is perfect for people who understand the entire cooking procedure. This design very similar to an oven, which consists of two sections. First of all, let's look at the main features of this option.

Features of creation

The right choice of location. It is best to build further from the house for greater safety. It is also necessary to understand that it will not be possible to move the structure, so we carefully approach the choice of location.
Preparing the site. After choosing a construction site, it must be prepared. Preparation includes leveling the ground and laying the foundation.
Determination of purpose. If you build from brick, then you need to understand that it will be almost impossible to convert the cold-smoked structure to hot-smoked or vice versa.

Dimensions

It's hard to say about required dimensions because there is no standard. In order to decide on the size, you need to understand exactly the purpose for which the smokehouse is being created.

If it will be used 1-2 times a week to cook a few fish for dinner, then it is not worth doing big size. If a person wants to start producing smoked meats, he can make a larger one.

However, the minimum size is approximately 50 cm in length, 50 cm in width and 70 cm in height. If you do less, it won't be very practical. Maximum size can be anything, depending on the wishes of the owner.

In order to decide on the size, you need to understand exactly the purpose for which the smokehouse is being created.

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

Are common:

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

Special:

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

Step-by-step creation process

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

Drawing up a drawing with exact dimensions (you can make them yourself, order them, or find ready-made ones on the Internet).
The first task is to make the foundation. To do this, we dig a hole 50-70 cm deep. We pour a layer of sand down, then crushed stone, then we lay reinforcement (preferably a metal mesh according to the size of the foundation). Next, fill it with concrete and let it harden.
Preparing the fireplace. We also dig a hole, fill it with concrete from below, and make it on the sides brickwork. On one side we leave space for supplying smoke.
Now you need to connect the future chamber and the hearth. There are two ways to do this. First, we make a ditch 50 cm deep, then we either lay a pipe in it to supply smoke, or completely cover it with bricks. If you lay a pipe, then it is covered with earth on top. If you lay it out of brick, it is recommended to make a small gable roof above.
Construction of the camera. We begin to lay bricks on the frozen foundation. Be sure to immediately decide on the masonry (you can choose any one). We lay out the bricks, not forgetting to leave space 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 carefully check that there are no gaps.
Having made the walls, we move on to the roof. It is usually made either straight or gable. It is necessary to make a pipe for the smoke to escape. Also, this pipe must be able to be open and tightly covered, so it is best to make a hatch or bolt.
The last stage is the internal arrangement. You need to place a removable container down to collect fat (you can use a deep baking tray). Special hooks are also made for products. Hooks can be replaced with quality ones metal mesh, on which meat and fish are laid out. This is convenient and practical, because products can be laid out in several rows.

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

Features of creation

Correct selection of materials. It is necessary to choose the right tree and also care for it for longevity.
Knowledge of the details of working with wood is essential.
When creating, you need to pay attention to the little things. Unlike brick smokehouse, wooden has its own characteristics and difficulties in the creation process, so you need to be extremely careful when working.

Dimensions

Required materials and tools

Let's look at the list of all the necessary tools and materials that will be useful when creating a smokehouse:

Boards. It is best to use lining, in this case there will be no gaps, which means that smoke will not escape through the cracks.
Nails or screws. Necessary for assembling the frame and attaching all parts.
Hammer or drill.
Hooks or net (for products).
Pipe (chimney from the hearth to the chamber).
Bricks, cement, sand, crushed stone. 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

Let's look at the entire process of creating a smokehouse made of wood in the form of step-by-step instructions:

Foundation. The foundation may or may not be laid. Experts recommend doing it, and also laying 2 - 3 rows of bricks on top, and only after wooden structure. If a foundation is being made, then it is immediately necessary to install a pipe into it to supply smoke into the chamber.
Camera base. For the base we take bars of the required length. It is important that they are rectangular and do not have any falling knots. The base of the chamber (cabinet) is made from them.
We cover the base on three sides with boards so that there is no gap between them. For this it is best to take flooring with special grooves (lining).
We install a door on the fourth side. In order to prevent smoke from escaping through the cracks around the door, it can be tightly covered with cloth. It is not recommended to use foam or other materials to seal cracks, as when heated they may begin to emit dangerous chemical substances that end up on products.
We upholster the roof and install a pipe on it.
WITH 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 fireplace. 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 a stove. Next, we connect the hearth and the chamber with a pipe, which should go underground (depth 30 - 50 cm).
We lay the pipe and cover it with earth. It is important that it is firmly fixed at the ends (can be concreted).
Installing hooks or shelves on which food will be placed during cooking.

By purchasing new refrigerator, do not rush to throw away the old one. You can use it to make a smokehouse. This is an excellent option, because there is no need to create anything, almost everything is already ready.

Features of creation

It is necessary to clear the refrigerator of everything unnecessary (freezer, compressor, wires and so on).
It is also better to remove the interior decoration, 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 body with the door, and metal shelves, on which food 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 made from a refrigerator, so let’s take a closer look at its creation:

Clearing the refrigerator of all unnecessary details , we leave the iron body and doors.
We make a hole in the bottom of the refrigerator for a pipe through which smoke from the fire will enter. We also make a hole in the top to allow smoke to escape.
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.
We seal all the cracks through which smoke can escape. To do this, you can use putty, cement or regular hot melt adhesive (externally only).
Making a place for the hearth. Since the smokehouse is portable, it is not worth making a major effort. It is enough to make a small hole and cover it tightly with bricks on all sides.
Connect the hearth using a pipe and a refrigerator.

Smokehouse from a cylinder or barrel

Perhaps the easiest way, suitable for beginners. This installation does not take up much space and does not require special care.

Features of creation

You need to take a barrel with a volume of 150 - 200 liters.
Must have welding machine and know how to use it.
A special lid is required that will tightly cover the container from above.
If the smokehouse will operate in winter, it is necessary to come up with insulation.

Step-by-step creation process

Let's look in detail at how to make a smokehouse from a barrel or cylinder:

You need to create a platform for the barrel so that it is higher than the fireplace. You can use bricks.
It is necessary to make a hole at the bottom of the barrel equal in diameter to the pipe that will go from the fireplace.
Insert the pipe into the hole and weld it, it should go downward from the barrel.
At the end of the pipe we arrange a small stove where smoke will be generated for smoking. To do this, you can lay it out of bricks.
We weld several strong metal rods on top of the barrel. They are necessary so that you can hang the hooks on which the food is located. You can make several such tiers.
We find a lid that can be used to tightly close the barrel. You can take an unnecessary blanket to cover the lid with. This will allow you to comply temperature regime, and will also prevent smoke from leaking out.

You need to pay special attention to the wood chips that will be used. Maple, oak, birch, juniper, alder, and shavings from fruit trees are best suited.
When creating, it is always important to remember that traction must be formed, so it’s best to make a smokehouse on a slope (stove at the bottom, chamber at the top).
For those new to the business, it is not recommended to immediately make a smokehouse out of wood or brick yourself. It is best to start with a barrel, and when a person can understand the intricacies, serious construction can begin.
It is always necessary to 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.

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