DIY smokehouse from a gas cylinder. Technique for making a barbecue smokehouse from a gas cylinder

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Homemade smoked meats have always differed from store-bought ones in their rich taste, aroma and naturalness. Even the recipes do not aim to bring homemade smoked dishes closer to those sold on the market.

The thing is that at present many manufacturers have completely abandoned natural smoking, believing that this increases the cost of the product. They prefer to use more cheap way processing meat, lard or fish with liquid smoke. As a result, the salted semi-finished product will be ready for consumption after just an hour of soaking.

Natural smoking can only be found in private, when the product is prepared in homemade smokehouse. This smokehouse can be made from available materials. Perfect as a container for a smoking box propane tank. Let's face it, in order to fully use the device, you will have to put a lot of work into its design. But step by step execution instructions will lead to quality manufacturing products.

Nuances of cold and hot smoking

Before you start manufacturing, you need to decide what type of smoking your design will be used for. Hot smoking should take place at high temperature. This can only be achieved by placing the firebox and smokehouse in one container. A schematic drawing of such a smokehouse shows how to implement this with a horizontal cylinder arrangement.

Such a device will be universal, since it can also be used to cook a barbecue. At its core, it is a barbecue with a smokehouse in one design. Blower holes are made in the lower part, thanks to which firewood placed at the bottom will burn with access to oxygen. If you want to transform the barbecue into a smokehouse, you just need to cover these holes, for example, with a sheet of iron.

When hot smoking, the product turns out boiled and loose. Therefore, it should not be hung on hooks as it will fall down. The best option There will be production of special sieves. A few words need to be said about the benefits of the product. Everyone knows that under the influence of temperature, many dishes lose their vitamin value. And the shelf life of such a dish is very limited.

For cold smoking you will have to make two containers, because the firebox and the smoking box should be separated. A chimney 1.5 to 2.5 meters long is arranged between them. In this area, the smoke should have time to cool to 25°C degrees.

Under the influence of smoke and salt from pre-salting, the product is dehydrated and preserved. Accordingly, the proportion of vitamins preserved after smoking is greater compared to hot smoking. Cold smoked products can be stored for up to several weeks. To make a smoking box, you will have to upgrade a vertically installed cylinder.

Beginning of work

The reason for constructing a smokehouse with your own hands is the unusually high cost finished design, if you buy it in a store. It should be noted that if all the tips for implementing the scheme are properly followed, you will get a smokehouse in which you can cook products that are no different in quality from those that are smoked in purchased devices.

The most optimal container capacity for homemade products is 50 liters. This is normal gas cylinder, in which the propane-butane mixture is stored. Old and rusty cylinders are not suitable for making a smokehouse at home, since the temperature has a destructive effect on the metal.

First you need to empty the cylinder of any remaining gas. To do this, the valve opens and the cylinder is turned upside down. To make sure that all the gas has escaped, prepare soap foam and apply it to the faucet and fitting. Any gas leak will be accompanied by the formation of bubbles. Moreover, all of the above work must be carried out at a sufficiently large distance from a residential building and, naturally, from open fire.
After this, the bottle is filled with water to rinse it thoroughly. The neck should be cut off with a hacksaw. In parallel with this, it is necessary to water the hacksaw blade and the neck itself cold water to prevent excessive heating of the metal, otherwise there is a risk of fire.
Rinse the container with water again, shaking it periodically. It is necessary to pour water away from buildings, as it may smell unpleasantly of gas. Do not neglect rinsing the bottle with water. If you skip this step, cutting or welding becomes potentially dangerous. The slightest spark can cause a gas explosion.

Making the lid

After the cylinder has been thoroughly washed with water, you can perform any actions with it. The smokehouse lid is made by cutting out a segment of the body and then attaching it using hinges. First you need to chalk out the outline of the lid required size. The dimensions of the lid should be such that it is convenient to load products into the smokehouse and place them on sieves or hang them on hooks.

Welding seams can be found on each cylinder. They are rings that have thickenings. The lid must be marked so that the rings are not damaged during the cutting process.

The hinges themselves that our gas cylinder smokehouse will be equipped with depend on the capabilities. They can be welded, riveted or screwed. In this case, both forged hinges and ordinary door hinges are used, of which there are plenty in any hardware store.

Don't forget to mount the handle, because hot smokehouse sometimes you have to open it. The edges of the door cut off by a grinder must be processed, all nicks removed and the ends smoothed so that the device does not pose a risk of injury.

Smokehouse stand

Typically, a smokehouse for hot smoking is installed on a grill or on bricks. Our device is bulky enough to be moved every now and then, so we can make a neat stand. It will be convenient to prepare dishes with it, because its height is optimal. If you need to move the smokehouse to another place, then this can be done in parts: first the box itself, and then the stand for it.

First, let's decide on the height. It must be selected so that the cook can create his masterpieces while standing. Usually a height of about one meter is taken as an example. There is nothing better than metal corners for constructing a frame or legs for a smokehouse. You also need to pay attention to the reliability of the support. Since after filling with food the smokehouse will significantly gain weight, all corners must be properly welded to each other, and the frames must contain diagonal spacers.

For those who have decided to do homemade work for the first time, it is advisable to turn to more experienced mentors. We propose to weld a frame from corners in the form of a rectangular parallelepiped. The side faces contain diagonal reinforcements. Please note that with this manufacturing, the stand can be transported separately from the smokehouse. Some sources also contain advice to weld four legs directly to the cylinder. You must choose the option that suits you best.

Firebox and chimney

Above we indicated the design features of smokehouses for cold and hot smoking. Now we will look at a smokehouse specifically for high-temperature processing.

An L-shaped elbow is welded into the place where the neck was previously cut off, into which the pipe will then be inserted. It is advisable to make a damper in the pipe. This way you can regulate the amount of smoke. The fact is that very dense smoke can give the product excessive bitterness.

The firebox can be made in two ways:

The first method is to pour sawdust or wood chips into the bottom of the smokehouse. Essentially, the firebox is located inside the cylinder.
The second method involves moving the firebox outside the smoking box. It is welded from iron sheets and takes the shape of a box. The firebox is attached to the cylinder on the side opposite the chimney.

You can connect the firebox to the smoking box using a piece of pipe. It is necessary to provide for the possibility of laying firewood and create conditions for oxygen access to the firebox.

A smokehouse for cold smoking will differ in that the pipe connecting the firebox to the tank is more than 1.5 meters long. If this section of pipe is made removable, then you can easily transform one type of smokehouse into another.

One more detail is important. When smoking, liquid is released, and in the case of meat, lard or fish, fat. If it gets on wood chips, the latter may ignite. In addition, the smell of burnt fat will be absorbed into the product. To collect it, you should build a tray at the bottom of the smokehouse. Now the gas cylinder smokehouse is ready.

Some craftsmen try to give their creation a presentable appearance by painting it black. There is no particular need for this. After a few cycles, the smokehouse will become covered with soot and become black. But you still have to get rid of foreign odors, so you need to heat the device without adding food.

Cannot be used as a smoking material conifers or birch with bark. This wood contains a lot of resin. It will be released and absorbed into the fibers of the product, which, naturally, will not in the best possible way will affect its taste.

Make sure the lid is sealed. As a last resort, the smoking box can be covered with burlap on top. Usually hot smoking lasts 20-30 minutes. With such a long process, it is better not to open the box at all. Smoking meat takes much longer. For this purpose, it is supposed to open the smokehouse slightly every 30 minutes and release wet steam.

A DIY smokehouse will work well in any case. If you are not satisfied temperature regime and it needs to be adjusted, remember that any type of wood has its own specific heat combustion. By changing the breeds you can significantly influence the temperature in the smoking box. It is useful for yourself to draw up a table of the relationship between the type of wood and the product you are going to smoke.

A gas cylinder smokehouse is an economical option for a complex and expensive equipment for smoking product. To make such a design, you will need both an angle grinder and welding machine. In this matter, the master should show creativity. The result of painstaking work will be a structure that will be used as a barbecue, grill or smokehouse.

The best way to create such a masterpiece is regular cylinders. Durable metal allows the product to be heated to the maximum temperature, and the ergonomic shape allows it to be used for preparing all kinds of dishes. Several master classes on how to make a smokehouse from a gas cylinder will help make your dream come true.

First of all, it is important to clear the container of any remaining gas. When it comes out naturally, the tank is filled with water and left for 24 hours. After the expiration date, the liquid is poured out and the valve is lubricated with soap suds to check for leaks.

Original solo: smokehouse and grill

The equipment will consist of 2 parts: a smoke generator and a brazier. Therefore, you need to prepare two tanks of 50 and 20 liters. Then the master will make a drawing or sketch on which he will mark the location of the air vents and doors. At the next stage, prepare tools and materials:

metal brush;
grinder;
welding installation;
construction corner or profile;
pens;
4-6 pcs. door hinges;
chimney pipe (1.5 meters long and 10-12 cm in diameter);
a lattice made of rods.

Basic tools and materials in combat readiness. Now you can start creating a smokehouse from a gas cylinder with your own hands. It is worth noting that the instructions refer to the installation for the hot smoking method. So, the whole process is divided into several main stages.

Metal cutting

The smoke generator and the grill itself are flasks with lids, so first you should cut off the neck. Then make the first balloon 50 cm long, and leave the second in its original form. After this, the following is cut out in each of them:

Craft in the main container special devices for skewers. On each side (opposite each other) form:

A wheel wheel is made from a construction corner by drilling holes over the entire area at a distance of 5 cm. Then it is welded to the central area of the installation.

The cylinder smokehouse should be connected to a chimney pipe and a firebox. To do this, a valve for the chimney is cut in the upper part of the section, and in the other bottom corner– for a smoke generator.

Welding work

Now you should correctly fold the cut parts. Here you will need a welding machine with 2-3 mm electrodes. The components are connected in the following sequence:

It is important to take into account that transverse beams are welded to the supports for the stability of the equipment. After this, the main part of the barbecue-smokehouse from a gas cylinder is connected to the firebox itself. In this case, the dampers are made of a fixed type in order to regulate combustion, smoke circulation and the intensity of smoldering.
Using the same principle, a plate is attached to the top of the chimney so that it can be opened and closed.

The cutting and welding process requires extreme precision. The joints must be smooth and without gaps. To make the container as airtight as possible, aluminum plates with a gap of 2-3 cm are attached along the perimeter of the cut out windows. They are fixed with rivets.

Unusual makeup

After such dusty work, the structure is brought into a presentable form. This unusual “makeover” of a metal structure is done in several stages:

The seams are leveled using a grinder;
the entire surface is cleaned with a metal brush and then with sandpaper;
treat the container with a degreaser;
coated with heat-resistant dye.

The photo shows a smokehouse made from a gas cylinder with your own hands, made according to the instructions given above. Some elements can be done differently.
Instead of a damper, many people prefer to cut strips (up to 5 mm wide) on the bottom of the product.

The firebox is often made from ordinary sheet metal. It is made in a square or rectangular shape. The size is 1/3 of the fryer itself.

Installation for cold smoking in person

To build such a smokehouse from a gas cylinder with your own hands, you need drawings. The diagram below shows the principle of connecting the three main sections. Since the installation instructions for the grill/barbecue are given above, in this part you should only pay attention to the construction of the vertical chamber. The heating temperature in it will not exceed 50-70°C.
They do it this way:

When connecting parts, it is worth using a level that will help achieve the most vertical arrangement of the cameras. It is important not to forget to weld the handles and hinges on the door. This type of equipment comes with thermometers that are installed on each half.

The hinges are attached in 2 ways: bolts or welding. The first option is much more practical because it allows you to easily replace parts in case of breakdown. Still, the second method is more reliable.

Support is an important element

Any self-made cylinder smokehouse needs stable and durable legs. At the same time, it must be mobile, able to move. Therefore, the legs are made from:

square pipes;
fittings;
tightly woven rods;
wheels

The parts are connected using bolts/nuts or welding. In the first case, the structure will be removable, and in the second, stationary. The installation height is calculated so that the vertical compartment is at a level of 1 m from the ground. Some craftsmen advise attaching a shelf in the form of a lattice between the legs. You can store it on it kitchen utensils and firewood.

For mobile smokehouse models, it is better to make wheels from a gas cylinder. They are disconnected either from a construction wheelbarrow or from a bicycle. They are mounted on the side of the cold smoking chamber.

Supports can be made from the legs of an old sewing machine, made in the USSR. The material is so durable and heat-resistant that it couldn’t be better.

Note to the cook

Smoking is a labor-intensive and very delicate process. The taste of products depends not only on design features equipment, but also on the fuel materials used. The standard advice is to choose wood fruit trees:

cherries (only without bark);
apple trees;
pears;
apricots;
plums

At the same time, walnut, oak or elm chips will give the meat/fruit an unusually tart taste. It is recommended to treat the fish with smoke obtained after burning willow, talniki and even willow.

Before you start building a smokehouse from gas cylinders with your own hands, it’s worth watching the video master classes. They draw attention to the nuances that arise when performing ultra-precise metal cutting. At the same time, the employee can answer many other questions.

Video instructions for making a smokehouse from a gas cylinder

Currently on the market big choice smokers for fish and meat. If you don't want to spend money on an unexpected purchase, try with make a home smoker from a gas cylinder

Making a smokehouse from a gas cylinder

In order to make a home smokehouse you need:

Gas cylinder, volume 50 liters.
A four-millimeter sheet of iron to organize the firebox.
Pipes from which we make the elbow for the chimney, as well as for connecting to the firebox.
Small diameter pipes for making a stand.
Hinges for the door.
Small diameter rods for grilles.

Before you start cutting out the smokehouse, you need to release the gas from the cylinder and also rinse it well with water to prevent an explosion from the gas remaining in the cylinder. You can get rid of the gas in the cylinder without any problems; to do this, just turn it upside down. Afterwards you need to make sure that all the gas has come out. Lubricate the outlet valve with soap foam; if the soap is still foaming, then not all the gas has escaped.

Step-by-step instructions for making a smokehouse from a gas cylinder

No drawings or sketches are required to make a smokehouse. The stages of making a smokehouse from a gas cylinder are as follows^

Step 1. You need to mark the smokehouse door. To do this, we place the cylinder on its side and mark the intended door on it; do not forget to retreat 10–15 centimeters from each edge of the cylinder. To begin with, you should not cut the door all the way out; you need to bend it a little and weld the hinges. Only after this the door is cut out completely.

Step 2.We insert the chimney into the elbow, which should be welded in place of the neck. To do this, the neck needs to be sawed off. A damper must be welded onto the chimney to regulate the smoke output.

Step 3. On the opposite side from chimney cut a hole that will connect the smokehouse to the firebox from a gas cylinder. When making a barbecue grill from a cylinder, we will use this hole to regulate the draft. It is advisable to weld a metal strip or rod along the edge of the hole so that the metal does not bend when heated.

Step 4. A steel sheet is installed at the bottom of the smokehouse to allow grease to be collected and removed. The smokehouse grate is made from metal rods.

Photo of a potbelly stove from a gas cylinder

Step 5. Depending on the design of the cylinder smokehouse, the stand can be left removable or welded. For a removable stand, holes are made in the smokehouse for bolts. As an option, 4 pipes about 6 cm in length are welded to the bottom of the smokehouse at the corners. During assembly, these pipes are inserted into larger diameter pipes on a stand. You can attach wheels to the ends of the legs of the stand, so the smokehouse will also be mobile. Under the smokehouse at the bottom there is the opportunity to arrange a shelf for firewood or for dishes.

There is no need to make a firebox for the grill and barbecue, because the fire is simply lit at the bottom. In a smokehouse made from a gas cylinder, it is necessary to isolate the fire from the products that you are going to smoke. Products are smoked through the intake of smoke, which is obtained from the smoldering of sawdust.

It is convenient to make a firebox from a small gas cylinder. To do this, 2 holes with doors are cut in the cylinder. Sawdust will be placed in its upper part, and a blower will be installed in the lower part. To prevent fire from entering the smokehouse from a gas cylinder, it is necessary to connect the firebox to the smokehouse indirectly, I make a small transition from the pipe.

Hot and cold smoking occurs at different temperatures, so to install cold smoking it is necessary to lengthen the pipe connecting to the smokehouse. Passing through this pipe, the hot air will be cooled to the temperature required for cold smoking, about 18–25 degrees. To make a universal smokehouse, you can install a pipe of the length that you will use at the moment.

DIY smokehouse from a gas cylinder It is quite simple to make if you put in a little effort and spend a few hours of time. Experiment, then you can make high-quality equipment for smoking products at home.

Since purchasing a 2.5 mm sheet will cost more than purchasing a used 50 liter tank for storing a propane-butane mixture, and the labor intensity of the work in the latter case will be significantly reduced, most often a barbecue smokehouse is built from a gas cylinder with your own hands. Drawings, photos and videos will make it easier for the home craftsman to make a multifunctional fryer.

The main difficulty of combined fireplaces is the uneven conditions for cooking food. Therefore, a barbecue with a smokehouse made from a gas cylinder should be designed taking this nuance into account.

Smoking technology

There are several options for smoking products:

cold - the smoke is first cooled inside a long pipe, enters the chamber with fish/meat for 1 - 3 days, ensuring the preservation of the delicacy for 2 - 6 months;
hot - the smoke generator is located directly next to the chamber with the products, the smoking process is sharply reduced, but the delicacies are stored for a couple of months, nothing more;
semi-cold - the process takes 24 - 36 hours, the length of the pipe between the smoke generator and the medium-sized food chamber is 1.5 - 2 m.

Therefore, depending on the chosen technology, the default cylinder smokehouse will have, in principle, the same design. But its elements will be spaced apart from each other at different distances.

Dimensions of grill and barbecue

Roasters designed for cooking meat on skewers, called barbecues, have the following dimensions:

The height from the ground level is less critical; when making a stationary brazier, it is usually 0.8 - 1.2 m. Barbecues are fried on grates, the height and length of the hearth remain the same, the width depends on the same parameter of the grate itself. For grilling, the dimensions of the roaster are less critical, but a lid is required to maintain the same temperature inside the roaster.

Unlike a brazier made of sheet steel and a barrel, a brazier made from a gas cylinder has the following advantages:

wall thickness 2.5 mm;
used cylinders are inexpensive;
compact dimensions will save site space;
The body is basically ready, which will reduce the labor intensity of the work.

Attention: For a multifunctional fireplace, one cylinder will not be enough, since it will be used for barbecue. The smoke generator is constructed from a second 50 liter tank of a similar purpose or from sheet steel.

Design of the barbecue-smokehouse

Due to the above nuances, a grill, barbecue, barbecue and smokehouse can easily be combined within one structure. A classic barbecue is ideal for the food chamber of a smokehouse if it has a sealed lid that does not allow smoke to escape outside. It is necessary to add a smoke generator to the brazier, connected to it directly (hot smoking) or with a pipe (semi-cold and cold smoking) of the required length.

Since the fireplace is stationary in 90% of cases, its supporting unit (legs, stand) can be decorated with twisted or forged elements and supplemented with a rain canopy. A chimney is necessary in any case.

DIY technology

Constructing a multifunctional fireplace with your own hands from a 50 liter gas tank should begin with design. Ideally, it is better to draw a smokehouse-barbecue in 3D in any available graphics editor. The obligatory minimum is a sketch on paper by hand, in order to at least roughly understand how much additional rolled metal of various assortments will be needed (angle, round and profile pipes).

Safety precautions

The basic requirements when working with pressure vessels containing flammable gases are:

bleeding the propane-butane mixture if it remains inside the cylinder;
carefully unscrew the valve;
filling internal space water for at least 12 hours.

The liquid should be drained in areas of the site not intended for planting. In 90% of cases, the cylinder is cut with an angle grinder with metal accessories; the tool should be used correctly:

the grinder disk should be located to the left of its body so that the abrasive equipment runs onto the workpiece from above, and sparks fly out at the operator’s feet;
the direction of the cut is away from you in the direction of rotation of the disk;
When grinding welds and edges, the plane of the angle grinder equipment must be at least at an angle of 15 degrees to the surface being processed.

Otherwise, an uncontrolled rebound is guaranteed, fraught with injury to the limbs. For fragments of a disk that has burst at high speeds, special clothing is practically no obstacle, so it is forbidden to remove protective cover while working.

Making a barbecue

For a roaster that is operated alternately in the barbecue mode and the food chamber of the smokehouse, you will need a whole 50 liter propane cylinder. It is marked and cut as follows:

For ease of operation of the valves, corners are welded onto the tank bodies, which will become guides for the valves equipped with handles.

The design of the smoke generator is a little more complicated:

Attention: When smoking food, the grill must be airtight, and when frying meat on coals, access to air is necessary for combustion. Therefore, instead of the classic holes on the sides of the body, a hatch is cut out from below, and a piece of the body becomes a shutter-scraper.

Chimney and support device

The legs of a universal roasting pan can be made in several ways:

In addition to the existing schemes of racks, legs and support units, House master can use its own version.

Suitable for chimney steel pipes suitable diameter. The main nuances are that it is not recommended to cut the chimney into the hole from which the cylinder valve was unscrewed; it is better to install the pipe at the top point of the cylindrical structure; when the grill lid is open, the chimney becomes ineffective; it is used only when smoking delicacies.

Attention: Minimum height pipes to provide draft are 1.5 m from the smoke generator firebox, into which moistened sawdust is placed.

Assembling a grill with a smokehouse, grill and barbecue - step-by-step video instructions

On last stage The smokehouse is assembled from the received blanks:

Unlike brick barbecue oven or barbecue structure is ready for immediate use, the traction can be checked immediately.

Well, here are a couple of step-by-step video instructions:

Decorating a universal roaster

The resulting multifunctional barbecue can be equipped with additional functions and decorate the structure with decorative elements:

cutting table - convenient for placing food in the smokehouse, stringing skewers, packaging ready-made dishes;
canopy - protects from temporary precipitation and snow in winter;
woodpile - will save you from walking while cooking;
forged and twisted elements will increase the artistic value of the structure.

If you equip the universal fireplace with wheels, the grill-smokehouse can be moved around the area so that when the wind changes, combustion products do not interfere with the rest of guests and family members.

Thus, from at least two 50 liter used cylinders for storing a propane-butane mixture, a multifunctional fireplace is obtained. You can cook barbecue or shashlik on it, or smoke meat products all year round.

Updated:

2016-10-03

A gas cylinder smokehouse is great solution acquire your own device for smoking products using available materials. It’s not difficult to get a cylinder, and the DIY process doesn’t require any special skills.

Photo of a smokehouse made from a gas cylinder

Before you make a smokehouse from a gas cylinder, you need to decide what type of smoking you want to get - hot or cold.

The difference between them is quite serious. The smoking process of one type or another requires a different approach to organizing the design of the smokehouse.

Hot smoking provides more quick cooking because the smoke temperature is high. The disadvantage of hot smoking is that the products after cooking have a limited shelf life - no more than 20 days.
Cold smoking takes 1-3 days, depending on the recipe, design and products. But smoked meats can be stored for up to six months. Main difference cold smokehouse from hot is that the firebox is located at a distance of 3-4 meters from the container where the products are located. They are connected by a pipe - a smoke generator. The temperature is much lower, so the process takes longer. Hence the name - cold smoking.

Working with a cylinder

The cylinder is an excellent material for creating any type of smokehouse. The barbecue smokehouse made from a gas cylinder is gaining great popularity, which allows you to smoke food or cook a barbecue on one device.

To make a smoking device with your own hands from a cylinder, you will first need to work on this container.

Take a gas cylinder that is not rusty and is in good condition. Finding them is not a problem. The capacity of the cylinder should be at least 50 liters.
Remove gas. Even if the gas was completely used up and the stove was no longer working, there are certain residues there. To do this, unscrew the valve and place the cylinder upside down. The gas must come out.
Apply foam from dishwashing detergent to the valve. This will ensure that the gas has completely escaped. If bubbles appear, the gas has not yet been completely released.
After removing any remaining gas, rinse the container thoroughly clean water. There are all kinds of sediment and gas particles inside. To rinse the container, saw off the neck. Be sure to wet the tool in cold water, since elevated temperatures can cause the balloon to rupture.
Fill the container with water through the hose. Shake it and drain the water. It is advisable to repeat the procedure several times, otherwise during cooking there will be bad smell, transmitted to products.
The next step is making the lid. By closing this lid, you turn the cylinder into a smokehouse, and with the lid open you can cook a barbecue.
Make a mark on the side of the container along which you will cut with a grinder. Leave space for attaching the lid hinges. Do not cut the side rings of the cylinder under any circumstances.
Now install the hinges, sand all the cut areas so as not to cut yourself. And the smokehouse itself will look more attractive.
On outside doors, install handles that will not heat up.
Connect the doors to the cylinder.
The smokehouse should not just lie on the ground. Legs are installed for it or rested on a stand.
The stand and legs can be assembled from scrap materials. It’s not uncommon to take it for a smokehouse old table, cut out part of the tabletop.
If you want to get a more sophisticated design with your own hands, assemble a table from metal profiles, new countertops.
The smokehouse should be securely supported and not loosen when cooking.

Firebox and chimney

It is difficult to imagine a smokehouse or a combined smokehouse-barbecue without a chimney and firebox. This is where the main difference between cold and hot smoking begins.

The chimney is connected by a special metal elbow-pipe through a cut-out neck. The height of the chimney depends on the size of the structure, but it is advisable to make it taller than your own height. This way the draft will be more effective, and you will not suffer from smoke coming into your eyes when cooking;
Be sure to provide a damper on the pipe that will allow you to control the amount of smoke coming out;
If we talk about the firebox, it can be welded from sheets of metal 4 millimeters thick, or you can take a gas cylinder of a smaller volume;
The smokehouse and firebox are connected to the side opposite the neck, where a hole is also made. It allows you to combine the structure and ensure the flow of smoke from the firebox;
A grate is installed between the firebox and the smokehouse, otherwise an open fire will not allow the food to be cooked properly;
The length of the pipe from the smokehouse to the firebox directly affects the type of smoking you will get. Some people make two removable structures with their own hands. According to the principle of the designer, they change places when you want to cook cold or hot smoked fish, meat, vegetables;
A firebox located several meters away from the smokehouse will allow you to cook food using the cold smoking method. As smoke passes through the pipe, it will cool to 20-25 degrees;
Place a sheet of metal at the bottom of the smokehouse and wrap it in strong foil. This design will allow fat to be collected. It is recommended to change the foil after each cooking to old fat did not spoil the taste of the new batch of goodies;
If the smokehouse is stationary, it makes sense to additionally build a table where you can prepare products for the smoking procedure.

As you understand, assembling a hot or cold smokehouse with your own hands, or combining a barbecue and two types of smokehouses in one device, is not a difficult task. The main thing here is to be patient and decide on the design before you start preparing the cylinder.

In the process of building a smokehouse with your own hands and its operation, certain questions may arise. We want to give you answers to some of them.

After completing the construction of a smokehouse with your own hands from a regular gas cylinder, cover it with black enamel. It will give the structure a completed appearance.
As you use the smokehouse, the body will definitely become dirty with soot. It does not affect the quality of cooking in any way, so there is no need to worry about cleanliness.
Washing the smoker out of the cylinder metal brushes, you will remove the enamel and provoke the formation of rust. So it’s better to let the smokehouse be covered with soot.
Before cooking smoked products for the first time in a new DIY smokehouse, be sure to idle the firebox. This way you will completely remove all extraneous odors, so the first portion of fish or meat will definitely not disappoint you. Many people don’t clean the cylinder and start smoking. The taste turns out disgusting, which is why a person is disappointed in home smoking. All I had to do was wash and heat the device.
Sawdust from deciduous and fruit trees is suitable for ideal smoking. No pine needles. Its resin will make foods bitter when smoked.
Clean the firebox and bottom of the smokehouse periodically to prevent old combustion products from ruining the taste of the food.

A gas cylinder lying around is not just scrap metal. If desired, you can build a magnificent smokehouse from it. Home smoking- it’s tasty and cheap when compared with current prices for smoked meats in stores.

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