Electric smokehouse for cold and hot smoking. Cold smoked smokehouse

The idea is simple but effective: the operating principle of this homemade electric smokehouse is that when wood is charred by an electric heating element (also made by hand), smoke is generated.

My old friend Alexander was born and raised in the village. From his ancestors he inherited an irrepressible craving for keeping various domestic animals on the farmstead. Despite being busy with his main job, on his farm he kept a horse with a foal, two cows with calves, pigs with piglets, a dozen laying hens, several geese and turkeys, rabbits with rabbits, up to 50 broilers and someone else. On a small personal plot all living creatures were housed literally on two floors.

But his worries did not end there. It was necessary not only to raise these animals, but also to process the products obtained on their mini-farm and sell the surplus. The sale of smoked meats was a particularly profitable business during the perestroika years and remains to this day. Smoked products at the market are simply torn off with your hands. Even through friends they sign up for a month in advance with a paycheck.

At first, Alexander used the traditional cold smoking method. I installed a wooden smoking cabinet, laid a long line in the ground chimney and built a pit with a fire. He hangs well-salted preparations in the closet, lights the fire early in the morning, covers the burnt coals with damp chooks and goes to work. IN lunch break He’ll throw in some chock, in the evening he’ll add more, and at night he’ll monitor the progress of the process. But one day, in dry, windy weather, a fire broke out from the smokehouse, and part of the yard with the bathhouse burned down! This loss and the danger of open fire pushed the owner to the idea of ​​getting rid of the fire when smoking.

And an idea was born to him, to test which he connected two air electric heater- Heater, put them on a trough made of galvanized sheet and installed this device on bricks under the smoking cabinet.

Then he placed raw apple tree chicks on top of the heaters and plugged the cable into the mains.

The experiment was a success. The heating elements heated up, the wood began to smoke, and the smokehouse started working.

I also found out about such a convenient method of smoking and after a while I decided to make myself a similar yard homemade smokehouse.

Taking Sasha’s idea as a basis, I implemented it with my own hands in my own way.

For smoking cabinet I had a box from an old electrical panel with dimensions of 1200x600x250 mm that fit perfectly.

It has a door and ventilation holes below and under the top cover (photo 1).

The modification was expressed only in the installation of a latch under the padlock, installing the support legs and making two pairs of holes for the reinforcing bar for hanging hooks with semi-finished meat products (photo 2).

The finished cabinet was installed on permanent place in the corner of the yard away from buildings. The heating elements were enclosed in a special portable housing in the form of a trough on legs. I connected the heating elements to the power supply with a long cable.

Such a heater (Fig. 1) is convenient to maintain and store between smoking sessions in a dry place on a shelf in the garage.

Making a smoke generator with an electric heater with your own hands is quite simple.

From a rectangular blank sheet metal We bend the trough with a thickness of 1 mm. Its length must correspond to the dimensions of the heating elements. We cut out two cheek-legs from the same metal and electric weld them to the trough. We drill two holes in the cheeks according to the diameter of the heating elements, and then cut vertical grooves into which we place these heaters.

Using copper jumpers, we assemble a serial circuit for connecting the heaters to the cable. Positive result This connection is that the heating temperature is optimal for the slow smoldering of wood in the trough.

In addition, the fins of the heating elements do not allow the logs to be laid tightly (photo 3), which ensures excellent convection of the hot air necessary for their smoldering. The power of the heaters must be consistent with the dimensions of the smokehouse and correspond permissible load home electrical network. In my case, the optimal power of two heaters was 1.5 kW.

To protect against accidental contact with electrical contacts, we cover all connections with protective boxes, which we attach with screws and nuts to the cheeks of the heater body.

The third, very important part of the design is the drip pan, which prevents melted fat from getting onto the chocks and the hot heater. Wood soaked in grease can catch fire.

Let's make a dropper from three rectangular sheet metal blanks of the same size. Trays should be slightly longer than the width of the cabinet. We connect the drip pan into a single unit by electric spot welding of trays with corner triangular ribs so that the upper tray overlaps the edges of the lower ones, and the ribs are inclined towards draining the fat. Inclined fins easily pass smoke and even mix its flow.

The attached drawings will help you understand the simple design of the smokehouse (see Fig. 1-3).

Homemade electric smokehouse - drawings

Drawing 1: Construction of a homemade smokehouse and a diagram of smoking products.

1. Cabinet 2. Door. 3. Cover 4. Lock assembly. 5. Hinges. 6. Legs 7. Support plates 8. Rod for hanging and then smoking meat and fish 9. Door handle 10. Hook for smoking meat and fish

Drawing 2: Electric smokehouse heater.

1. Trough body	1 PC
2. Legs - cheeks	2 pcs
3 Protective covers	2 pcs
4. Air heating elements	2×1.5 kW
5. M5 bolt, nuts, washers	4 sets
6. Spacers TZN in place	4 things
7. TZN copper jumper	1 PC
8. M4 nuts. fastening washers	4 sets
9. Copper radiator	2 pcs
10. M4 screw, nuts, cable fastening washers	2 sets
11. Diselectric rubber in the lid	1 PC
12. Cable with plug	set

Drawing 3. Smokehouse drip.

In any case, after assembling the product, a period of testing begins. Having hung a couple of pieces of salted lard on special powerful hooks, I put several bird cherry chicks in the trough and turned on the heater. After about 30 minutes, smoke began to pour out of all the cracks in the smoking cabinet. The process turned out to be easy to manage.

There is not enough smoke - I added wooden chocks, but there is no such thing as a lot of smoke in smoking! When summer comes, it will be rich in all kinds of fish - let's catch several buckets of it, salt it and smoke it.

Heater Wire Strip USB Electronic Cigarette Lighting Accessory Smokehouse Metal…

Smoked products have a bright and memorable taste. Almost every home has some kind of smoked product. It’s good if it’s prepared with your own hands, because not everyone is ready to entrust their health to products offered in stores. Everyone knows that they are not a dietary product, and those sold in stores contain a large number of harmful preservatives and additives. The question arises: how to reduce the potential harm of your favorite foods while maintaining their taste and aroma? Way out - . An electric smokehouse will do the job perfectly. But how to make it yourself?

Video on how to smoke food in an electric smokehouse:

Electric smoker for the most delicious dishes

Having made an electric one, you will be able to cook, and also with your own hands.

The principle of its operation

Smoking itself is the processing of a product with hot smoke from smoldering sawdust of various tree species. Due to the nature of the preparation (the product is dehydrated), your dish will have more flavor, and the smoke from the sawdust will give it a special aroma.

What is the difference between hot smoking and cold smoking?

Hot smoking differs from cold smoking in the temperature and processing time of the product. In the first case, the temperature is +45–120 degrees and the procedure takes only a few hours, in the second - 20–25 degrees and several days. Most often, hot smoking is used, since the result is achieved much faster, but at the same time they are stored longer, without becoming covered with mucus, like store-bought ones. But how long can such a delicious food be stored? No, I want to eat it as quickly as possible!

Making a smokehouse is easy

Making an electric smokehouse with your own hands is not so difficult, the main thing is desire. If you look at it, you need a container with a tight-fitting lid for this. It is advisable to make the body metal. A grate is attached to the upper part, on which the products for smoking are laid out. It is important that they lie in one layer, without overlapping each other. It is necessary to install a tray under the grate where the grease will drain. Sawdust or wood chips are poured into the bottom of the grate. When heated, the wood chips begin to smolder, emitting smoke, which is used to process the products lying on the grid. This is the basic principle of smoking. How to make such a smokehouse electric?

DIY electric smokehouse using a refrigerator

Video about the universal electric smokehouse:

There is a fairly simple way to achieve the desired goal, even without special skills and knowledge of electrical engineering. For this you will need old refrigerator, preferably small sizes, and a regular electric stove. Firstly, it is necessary to remove the cooling unit and insulating components, and secondly, drill a small number of holes through which the steam will escape. The tray for collecting fat can be made from a metal sheet. You can also use a regular heat-resistant baking sheet; the baking sheets that come with your old ones are especially suitable. gas stoves. A tray with sawdust should be placed on an electric stove, and the less air flows to the sawdust, the less likely it is to ignite. At the same time, constant duty at such a smokehouse is not required, and it will take up little space.

A series of tests is required. In time you will reach perfect results, balancing the height of the grate with food and the cooking process time.

You need to remember that there is no such thing as too much smoke in smoking, and if there is not enough smoke, add some wood chips.

Artem Shavelsky

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Most smokers require an open fire to heat the sawdust or a smoke generator to operate. But there are smokehouses that do not need fire. The device is heated by electricity. If there is no desire or opportunity to purchase a branded device, then you can make an electric smokehouse with your own hands.

Combined electric smokehouse

These installations are convenient to use in a city apartment. They have advantages over conventional devices:

• installation on a balcony is possible;
• no need for a gas stove;
• heating the device using electricity allows you to automate the process by installing temperature sensors and time relays.

Step-by-step assembly instructions consist of the following points:

1. at a height of 20 mm from the bottom, a Ø 10 mm hole is drilled for the wire;
2. the plug is disconnected from the electric stove;
3. the tile is placed on the bottom of the barrel, and the wire is passed through the hole;
4. the plug is connected to the wire;
5. A frying pan without a handle is placed on the electric stove, onto which sawdust will be poured.

Cold smoked electric smokehouse with smoke generator

have a more complex structure. In these devices, smoke is produced separately, in a smoke generator, and enters the smoking chamber through the chimney. Passing through it, the smoke cools and enters the smokehouse.

Its structure is no different from conventional installations. This can be made from any electric smoke generator.

It is a hermetically sealed cylinder with a capacity of 3 liters. At the bottom of the body there is a heating element, and in top part 2/3 of the volume is filled with sawdust and wood chips.

When heated, the wood chips release hot smoke, which enters the chimney and then into the smokehouse to the products. The temperature of the smoking process depends on the length of the chimney.

The power of such a device is 0.1-2 kW, and the average electricity consumption is 4 kWh per day. The greater the power of the heating element, the faster the heating occurs, but at the same time hotter smoke is released. Therefore, it is advisable to install a thermostat in the smoking chamber that turns off the heating when the temperature is exceeded. There is enough smoke inside the chamber to keep smoking going.

A type of electric smoker is. Like other devices, you can make it yourself.

Interesting! In the first half of the 20th century, some cars had similar installations installed instead of a gasoline tank, only the wood chips were heated not by electricity, but by firewood.

Factory-made electric smokehouses

There are many companies that produce electric smokers. Among them are the electric smokehouses “Dymka” and “Solinger”.

Hot smoked electric smokehouse “Dymka”

Electric smoker "Dymka" Russian production made of food-grade stainless steel with a thickness of 0.8 mm and is capable of smoking 7 kg of food at a time. Inside the housing there are grates and trays for wood chips and fat. The lid is sealed with a water seal, and there is also a smoke exhaust pipe. This design ensures that there are no odors in the room.

The smokehouse has a built-in heating regulator and a thermometer mounted on the lid. This allows you to maintain the required temperature during the smoking process. The power of the heating element is 1 kW, which ensures heating of wood chips to 250-300°C.

Some models are equipped with an additional tank, which is installed instead of the lid. According to the manufacturer’s description, this allows you to smoke fish and sausage up to 80 cm long in a suspended state.

The installation has the following parameters:

• smoking chamber capacity 20 l;
• diameter 25 cm;
• height 41 cm;
• structure height 63 cm;
• weight without food and wood chips 7.8 kg.

Smokehouse "Solinger"

The Solinger smoking chamber is made of of stainless steel. The tank capacity is 20 liters, which is enough for simultaneous smoking of 5-7 kg of products.

The smokehouse has a flat bottom, 2 mm thick, which ensures even heating and is suitable for use with stoves different types- gas, induction and conventional electric.

Various smoked meats on the market are very expensive. This is justified by the fact that smoking.- a fairly delicate process that requires certain experience and knowledge. If you decide to start smoking yourself, then you need to remember the basic rules, without which the smoking process itself will not be a joy, and the result may be disastrous. It is worth spending a little time learning the rules and methods of smoking, so that you can then demonstrate with well-deserved pride - and taste with appetite - the results of your culinary delights.

So, how to smoke in a smokehouse?

First of all, don't rush! If speed is more important to you than the result, then it will be easier to use the so-called “liquid smoke” - this is a preparation in which meat or fish is soaked to obtain a specific aroma and color, but such a dish, naturally, cannot be compared with smoked, cooked with real smoke in a smokehouse. We will tell you how to properly smoke meat and fish in a smokehouse. Smoking lard is in many ways similar to the process of cooking meat. The smoking process begins with the preparation of raw materials, meat or fish.

Meat for smoking should be used fresh, not spoiled and without unpleasant odor. It is cut into pieces, preferably not very large, to make it easier to cook, and marinated. You can marinate in two ways - dry and wet. With the dry method, pieces of meat are rubbed with salt and spices - garlic, thyme, black pepper. The processed pieces are placed in a container close to each other and covered with a lid. The salting time depends on the number and size of the pieces, approximately one week per kilogram of meat. During this time, every two days the pieces must be swapped and the lower pieces must be moved to the top. After salting, the meat is soaked in cold water several hours to remove excess salt. Then rinse warm water and hang out to dry for 2-3 days in a cold room or outside.

When wet salting, meat is poured with pre-prepared brine, which includes salt, sugar and spices - pepper, Bay leaf, acetic or malic acid. The holding time is slightly less than with dry salting, and there is no need to soak the meat in water after salting. The meat is also washed with water and dried.

Before smoking, the fish is kept in salt water for 1-2 days. Large fish are divided into pieces. Then washed cold water and hang out to dry for 1-2 days. If the fish is very fatty, then before smoking it can be cooked a little, but not until cooked.
After preparing the raw materials, you can begin smoking. In order to get it right smoke in a smokehouse the correct fuel must be used. Only hardwood and deciduous wood can be used fruit trees. Of the conifers, only juniper is used, in small quantities, to give the smoked meat a special aroma. Excellent for smoking cherry, aspen, alder, oak. The wood must be dry, but not overdried, otherwise it will be difficult to follow the flame; damp firewood is not suitable due to the bitter, smoky smoke. Mostly shavings and sawdust are used for smoking. Chips are placed at the bottom of the smokehouse, on which sawdust is poured. It is important to monitor the combustion process, especially if cold smoking is used, the sawdust should smolder, but not flare up. Many modern smokehouses use ready-made fuel in briquettes. These briquettes are made from natural compressed wood, do not contain any additives and produce clean, aromatic smoke. To give smoked meats a special aroma, various spices are added to sawdust or briquettes.
The raw materials in the smokehouse are hung on hooks or laid out on a grate. The pieces should not be placed close to each other, otherwise they will stick together and will not smoke evenly. Cold smoking takes much longer than hot smoking, but gives a special color and taste. The fish is smoked for about 2-3 days using the cold method, and the temperature in the smokehouse should not exceed 25-30 degrees. When hot smoking, fish is treated with smoke at a temperature of 100-140 degrees for up to three hours, then smoked at 80-120 degrees for 30 minutes to three hours. Meat and lard are smoked from several hours to several days, depending on the recipe and smoking method. For both cold and hot smoking, not very hot smoke is first supplied to the smokehouse, this is done in order to dry the food, then the temperature is increased. Reduce temperature and smoke concentration after 1-2 hours. Uniform filling of the smokehouse chamber with smoke - necessary condition to get a good product. Therefore, good inflow and exhaust of smoke should be ensured.

Proper smoking in a smokehouse - that's not all you need for a good dish. The finished smoked product must be allowed to “ripen” and ventilate before use. To do this, smoked meats are hung in a dry room. A well-dried product can be stored for a long time and will have a pleasant mild taste, without the bitter taste of smoke. Some people prefer to boil smoked products, this allows them to soften especially dense and tough meat. It should be remembered that smoked products cannot be frozen, as this will cause them to lose their taste. If you do freeze smoked meat, it is recommended to reheat it in the oven before serving, this will help restore its flavor.

What could be more pleasant than relaxing together? summer cottage, among close and dear people? On fresh air I always want to treat myself to something tasty and unusual. If you are the owner of a private house or cottage, why not make a smokehouse cold smoked with your own hands? This does not require any special skills or knowledge. In this article we will look at how to construct a smokehouse from scrap materials in order to diversify your table with tasty and aromatic dishes.

Cold smoking is a process in which food is smoked and cooked under the influence of smoke. The cooking time ranges from 3 to 4 days, depending on the size of the product. Subsequently, moisture is completely removed from the food, the product becomes dense and elastic, and the surface acquires a golden crust. The smoke temperature is 20 - 23 degrees.

DIY cold smoked smokehouse, photo

Cold smoking implies a stable influence of cold smoke, which should flow smoothly and without interruptions. That is why a smokehouse for cold smoking has a unique structure, slightly different from a container for hot smoking. Since the smoke temperature should not be higher than 23 degrees, it is important to ensure that the smoke cools down when reaching the product. This can be achieved by dividing the smokehouse into two parts, where one will be the firebox and the other the container. The firebox must be located at a certain distance from the container - at least 1.5 m. The two containers are connected using a pipe through which the smoke will move.

The smokehouse device includes the following elements:

Smokehouse design.
Firebox.
Pipes.

The operating principle of a cold smoked smokehouse consists of the following actions:

1. Wood shavings are poured into the firebox; as they smolder, they will produce smoke.
2. A special hole forms a draft, thanks to which the smoke is pulled through the chimney.
3. When reaching the container with food, the smoke has time to cool down.

The main role should be given to the chimney, since it is it that creates a constant flow of smoke into the smokehouse. What sawdust can be used for smoking? Experts do not recommend using pine wood chips, since the released resins negatively affect the taste of the product. The best option is sawdust fruit trees, such as apple, pear or plum. If you can’t find any at hand, you can use oak or willow sawdust.

How to make a smokehouse with your own hands?

To make a smokehouse without outside help, you first need to find or create a structure in which the coal will directly smolder. For this it might work like old barrel, and a large enamel pan. The only caveat is to come up with a lid that would tightly close the container so that smoke does not escape. So, the process of creating a smokehouse with your own hands is as follows:

1. In the container where the product will be smoked, it is necessary to install an additional grill on which to lay burlap or filter fabric. This will protect against resins or soot.
2. You need to think about the mounts on which the food will be hung. This can be either a metal or wooden hook.
3. A small hole is made in the lid into which the chimney is inserted.
4. It is recommended to bury the pipe itself and cover it with a sheet of metal or slate. This is done to ensure that there is no smoke leakage.
5. The firebox in which the coals are smoldering must also be suitably equipped: a sheet of metal is placed on the bottom, which will allow the coals to smolder evenly.

As you can see, making a cold smoked smokehouse with your own hands does not require a lot of knowledge and skills. You just need to follow the instructions and have the desire to please yourself and your loved ones with unusual dishes.

Cold smoked smokehouse should emit cold smoke into the area of ​​​​the products located. The incoming smoke should be, if possible, even and stable throughout the entire smoking period. Products are smoked with warm smoke for a long period of time, sometimes up to 7 days, depending on the size of the semi-finished products.

The smoke temperature should not exceed 25 degrees C. To obtain such cooled smoke, the cold smoked smokehouse must be divided into two parts.

The first part is the firebox, and the second is the container where the products will be placed, and they need to be placed at a distance of 1.5 - 2 meters from each other, connected by a chimney.

1 - firebox; 2 - burning wood; 3 - chimney; 4 - brickwork; 5 - grid (metal sieve); 6 - wooden or metal box (barrel) without a bottom; 7 - suspended semi-finished meat products; 8 — metal rods with hooks; 9 - burlap blanket; 10 - firebox door.

This the simplest smokehouse cold smoking with a firebox and chimney located in the ground and a container for storing products above the ground.

A sheet of iron should be placed at the bottom of the firebox.

How to make a homemade smokehouse with your own hands

Heated iron will give a more even smoldering of sawdust, wood chips and twigs. The firebox can be lined with brick, but it is not necessary.

The chimney is dug approximately the depth of a shovel bayonet and the width of a shovel, then it is simply covered with a sheet of iron or flat or corrugated slate and the edges of the sheet are sprinkled with earth so that the smoke does not break through before reaching the smokehouse.

A strong mesh or grate is attached to the bottom of the barrel, on which you can put a filter.

This filter will protect products from soot and resins contained in smoke. As a filter, you can use wet serpyanka, sparse burlap, or sparsely spread moistened straw. The mesh or grate also protects against food falling into the chimney if the hangers break.

Up cold smoked smokehouses secure metal rods or pipes on which meat products will be hung.

It is better to make hooks from a stainless steel rod with a diameter of 10 mm, so that the meat does not break through, or hang it with twine folded into a thick rope. The top of the smoking chamber is covered with an iron sheet, wooden shield, sickle or burlap.

There is another way to make a cold smoked smokehouse. All you need is to select the required box or any other container for smoking and attach the Cold Smoke Generator for cold smoking to it.

You will get a portable cold smoked smokehouse, which can be put away in a convenient secluded place if necessary.

Find out about simple ways make a smokehouse in your country house or apartment. Read what you will need to build a cold or hot smokehouse How to make a smokehouse from scrap materials and surprise your friends and acquaintances.

Home-smoked fish or meat - not only excellent taste, but also confidence in the naturalness and quality of the resulting product. With the help of your own smokehouse, you have the opportunity to prepare food for future use or come up with an unusual treat for friends.

Types of smokehouses for the garden

There are several technologies for making a smokehouse - from basic devices from scrap materials to more complex stationary structures (see photo).

DIY cold smoked smokehouse - drawings, dimensions and construction instructions

It all depends on culinary preferences, the method of preparing meat or fish (hot, cold smoking), and frequency of use.

For cold smoking

A smokehouse for cold smoking consists of a foundation (support), a smoking chamber with a tray for dripping fat, a chimney and a combustion chamber.

The smoke temperature should be +30…+50ºС. In order to ensure heating, place the fireplace at a distance of 2–2.5 m from the smoking chamber. The processing process takes from 6 hours to 3 days. The duration of smoking depends on the size of the pieces: the larger the pieces, the longer it will take.

Subject to technology harmful substances from smoke and water condensation precipitate in the chimney.

The product turns out juicy, with a delicate taste, harmless to health. In a cool, dry cellar, such smoked products can be stored for up to six months - the taste will remain the same, except that the product will lose some of its moisture over time and dry out.

When stored in the refrigerator, the shelf life is sharply reduced: it interferes with high humidity, due to which the smoked meat begins to limp and deteriorate.

For hot smoking

The principle of constructing a hot smokehouse is different - the product and fuel for smoking are located in one chamber.

On the one hand, this ensures compactness, and on the other, it requires careful adherence to smoking rules. The main components of a classic hot smokehouse:

• smoke casing with blower;
• food chamber with a solid bottom and holes in the walls;
• hooks or grate for food;
• fat drain pan;
• thermometer.

Heating is done from outside. There are many options here: a fire, gas-burner, electric stove etc.. The main thing is that it is possible to adjust the degree of heating inside the chamber. Too high a temperature will ruin the product, and too low a temperature will prevent the meat from smoking.

Use special wood chips or sawdust for smoking as fuel.

You can't pile them in a bunch. Air will not penetrate into the inner layers, as a result pyrolysis gases are formed and the meat will become saturated with carcinogens.

Single-tier and multi-tier smokehouse

A single-tier smokehouse allows you to smoke large pieces (compared to the size of the smokehouse). It is single-tier structures that are used for smoking whole hams or large fish.

In a multi-tier smokehouse you can smoke a large batch of small pieces - ideal for smoking medium-sized fish, pork ribs, and chicken.

Horizontal and vertical smokehouse

These types received their names from the way the products were arranged. In a horizontal smokehouse, meat or fish is placed on a grate. In a vertical position, they are hung on hooks.

When arranging a smokehouse with your own hands, make sure that the design allows for both vertical placement and horizontal laying.

To do this, install stops for the grid in the walls, and rods for hooks in the upper part.

Yulia Petrichenko, expert

The horizontal smoker is suitable for processing small to medium-sized pieces of uniform thickness.

In a vertical smokehouse you can dare to smoke a whole ham - the design will ensure uniform saturation of the entire surface with smoke.

How to make a stationary smokehouse with your own hands

Let's consider a simple and low-cost method of building a stationary cold smokehouse in the country.

Since not only functionality is important, but also aesthetics, we will make the smoking chamber from boards.

Materials and tools

What you will need to make a smokehouse:

• bricks for the foundation and firebox;
• building mixture;
• boards;
• door hinges;
• stove cast iron door for the firebox;
• wooden slats ( maximum length equal to the diameter of the barrel);
• stainless steel hooks;
• shovel;
• hammer and nails.

Step-by-step instructions - how to build a smokehouse

How to make a smokehouse from scrap materials

There are smokehouses online that are made from old refrigerators. Don’t repeat the mistakes of others: plastic and warm smoke are incompatible things.

There are other, more acceptable ways to arrange a structure for smoking fish.

Bucket smokehouse

The described type of smokehouse is intended for semi-hot smoking.

The shelf life of the products is a maximum of a week in a cool place. However, a bucket smokehouse will come in handy not only at the dacha, but also on a hike or on a long fishing trip.

1. Place two bricks at a distance of 20 cm from each other. There will be a small fire between them. Place a bucket on the bricks. Place a handful of sawdust for smoking at the bottom of the bucket. Attention! Sawdust should not lie in a heap or cover the bottom in a thick layer!
2. Take a broken grate or something similar, a couple of centimeters larger than the diameter of the bottom of the bucket.

   Lattice correct size should stop at a quarter of the height before reaching the walls.

3. The grate will support a small drip tray.

   The latter should not block the free access of smoke to the upper, “smoking” part.

4. At a distance of about 15 cm from the edge of the bucket, install another grate. Products are laid out on it. Place a couple of slats on top of the bucket and cover the top with damp burlap.

   The smokehouse is ready!

How to make a smokehouse for an apartment

For the most easy way You will need a stove, thick-bottomed dishes (duckpot or cauldron), sawdust for smoking, foil, and a wire rack with legs.

Wrap the lid of the duckling pot with foil for a tighter fit. Place some sawdust or wood chips on the bottom. Install the grill. Turn on the stove to maximum and wait until the container warms up.

Place food on the grill. The distance between the pieces and between the walls should be at least 2 cm. Cover with a lid and set the burner to minimum heat.

Secrets of smoking meat and fish products

1. Don't neglect the grease tray. The fact is that the draining fat, falling on the smoldering sawdust, begins to burn and release carcinogenic substances and an unpleasant odor. Smoked meat will turn out harmful and tasteless.
2. A damp burlap draped over the smoking chamber absorbs the remaining smoke and all harmful substances.

   Wet the burlap as it dries, otherwise the process will go in the opposite direction.

3. Sawdust is very important. Do not use sawdust coniferous species trees. You can - oak, juniper, apple, plum, pear.

Smoking is a real science. Once you master it, you can always pamper yourself delicious meat or fish, surprise guests and friends with aromatic homemade products.

Do you have your own secrets for smoking fish?

Yulia Petrichenko

Amateur gardener, 18 years of experience

About Me: I will share the secrets of a rich harvest and teach you how to create garden compositions.

Smokehouse in the country: for fish, meat, how to make it yourself - print version

The electric cold smoker is very popular due to its compact dimensions. She, unlike traditional installation, allows you to smoke meat and fish not only on suburban area, but also in the house. You can prepare smoked delicacies both in a factory and in a homemade electric installation.

Both electrical appliances cope perfectly with the task of preparing smoked products.

The difference is appearance and cost. Besides, homemade installations It is not recommended to place in apartments.

How to make a cold smoked smokehouse

For this purpose, it is better to purchase the factory version.

Factory and homemade electric smokehouses

Factory-produced electrical installations for cold smoking are more powerful than home-made ones. This is reflected in the speed of cooking, which is higher than in a home-made smokehouse. Such devices also differ in their more aesthetic appearance.
They are produced in rectangular and cylindrical shapes, and, instead of sawdust, they can work on special briquettes.

The cost of the most simple models is about 2000 rubles, and more powerful and functional ones in the region of 10,000 rubles and above. Therefore, for real good installation for cold smoking it has a pretty decent price.

Homemade electric smokehouses are assembled from available materials, which makes the cost of installations minimal. This is the reason that many home craftsmen prefer such units to factory ones. It is enough to spend one day at work to always have cold smoked products on your table.

No special skills are required.

You just need to have some materials and tools at your disposal, understand how the installation functions, and correctly perform a certain sequence of work.

Operating principle of an electric cold smoker

Products located in the smoking chamber are treated with hot smoke.

It is formed as a result of smoldering sawdust, wood chips or braces. The thermal effect of smoke causes the liquid from the meat products to evaporate, and the product acquires a bright taste and great aroma.
Cold smoking, unlike hot smoking, is carried out at a low smoke temperature of approximately 20-25 degrees.

Meat products reach a state of readiness from ten hours to several days. Fish smokes the fastest, and pork, on the contrary, takes longer.
The long cooking process is compensated high quality the resulting product. This is reflected both in taste characteristics and in a longer shelf life, which is sometimes much longer than many store-bought smoked delicacies.

What materials are suitable for making an electric smoker?

The basis of the installation is the capacity.

It must be made of heat-resistant material and have a volume that allows you to cook required amount fish or meat. You need to expect that smoking can take from ten hours to several days, and the chamber of the future smokehouse should be quite spacious.

A homemade smokehouse can be made from:

• 200 liter barrels;
• old refrigerator;
• steel sheet.

There is no preferred option.

The choice is determined by the availability of a particular material. Not everyone has a refrigerator that has expired, and you have to work with steel sheets almost “from scratch,” but the advantage is that you can calculate the dimensions yourself. A barrel and a refrigerator are the best options.

Electric cold smoked smokehouse from a barrel

The container is made of durable and heat-resistant metal.

Chemicals and explosives are stored in such barrels. If you don’t have one on your farm, you can purchase it. The cost will not be high.

The main thing is that it has a lid.
Along with the barrel, you will need the following materials:

1. Four wheels. This item is optional, but allows you to move the smoker with ease. Any furniture will do.
2. Heating element and electrical cable. Without these components, the installation will not work from the mains.
3. Thermostat. The best option There will be a device with adjustment ranging from 20 to 90 degrees, even if only cold smoking is intended.
4. Thermometer. Without this device, using the smokehouse will not be absolutely safe; it will become impossible to control the smoking process.

The only tools you need are a metal drill, which makes creating an electric smokehouse as simple as possible.

Two pallets are required. One container will serve for fuel, the other to collect draining fat. The workpieces can be placed on a grid or a system of hooks. For convenience, both options can be combined.

Barrel preparation

The container is thoroughly washed.

You especially need to carefully clean barrels that were not used for your own needs, but were purchased second-hand. Firewood or an armful of brushwood is placed inside and burned. This is done in order to get rid of any oily deposits and calcinate the walls.

When the wood is completely burned, the inner walls of the barrel are cleaned wire brush to remove any remaining carbon deposits.

In total, you need to make from 5 to 8 holes with a circle diameter of 10 millimeters.

Heating element placement

You can dismantle the old and no longer needed potbelly stove in the house. If you can’t remove the heating element yourself or you simply don’t have an old electric stove, you can purchase a heating element on the market or in a specialized store.
You need to take an open type heating element.

It will be placed in the center of the barrel. It should be completely dry by now. The element is secured with bolts. In close proximity to it there is a thermostat connected in series copper wire with a cross section of 2.5 mm2.

The device must be placed in a convenient place.

Arrangement of the upper part

Make a hole of small diameter through which the thermometer is attached. Place a tray or baking tray in the center of the barrel. This vessel is necessary to collect fat that drains from meat (fish) during cooking. A chimney hole with a diameter of 50 mm is made in the lid, which is equipped with a damper that is closed at the beginning of cold smoking.
The fuel pan can be made from a mesh pan or from an old regular saucepan.

The volume of this container determines the smoldering time of sawdust (chips). A five-liter tray is enough for 10 hours of smoking at a temperature of 20 degrees. Therefore, when planning to cook pork, you need to either increase the volume of the container or make several additions of wood chips.

Testing the installation

If all the work was carried out correctly, you will end up with a smoking installation on the bottom of which there is an electric stove, and on top there is an area for placing workpieces.

There must be ventilation, a tray for dripping grease, a container for sawdust, and a chimney hole in the top cover.

Once the assembly of the electric smokehouse is completed, it is not recommended to start smoking right away. First you need to lightly heat the barrel. The first warm-up should last from 10 to 20 minutes. After it, you can already add meat (fish).

Electric cold smoker from the refrigerator

If your old refrigerator is out of order, it will be an excellent basis for an electric smoker.

The sequence of work when arranging such an installation is as follows:

1. The cooling system and insulating elements are removed from the refrigerator.
2. A heating element (heating element) or electric stove is installed at the bottom of the unit.
3. The terminal block is led into a niche where the compressor used to be located. It is connected to the switch.
4. A heat-resistant metal pan is placed directly above the heating element.

   The container for sawdust is placed on heating element or electric stove.

The convenience of this installation lies in the fact that the old grates that are in the refrigerator can be used to place meat and fish preparations.

You should not take a unit that is too large.

Firstly, difficulties may arise with its location, and secondly, the efficiency will decrease.

The amount of fuel burned determines the duration of sawdust (chips) smoldering.

Five kilograms, as in the case of a barrel, is enough to provide a smoking time of 10-12 hours.

Summarizing

Electric homemade smokehouse Perfect for installation in suburban and suburban areas. It is not recommended to place such an installation in the house. Some home craftsmen install such units on loggias and balconies, but this is not entirely safe.

It is better to buy for an apartment factory model. It will be distinguished by its most compact size and excellent insulation.