Smokehouse from the barrel with their own hands

Smoked home-made cooking is a delicious and ecologically clean delicacy, and you can cook it with a smokehouse made from your own hands. There are many varieties of smokehouses made from a wide variety of materials, but the easiest method that requires minimum costs is a smokehouse.

Smoker device

In any smokehouse, regardless of the material from which it is made, there must be two chambers: one burns wood or special shavings to form a large amount of smoke, another loads pre-salted meat, fish,cheese and other products. Chambers can be separated by a chimney, and can be located one above the other. In the first case, products of cold smoking are obtained, since smoke, advancing along the pipe, manages to cool down. In the second case - products of hot smoking, as cooking takes place at elevated temperature.

The construction of such oil smokehouses is somewhat different. Smokehouse for cold smoking from the barrel has a remote wood burning oven, welded from sheet metal or built of bricks. The smoking chamber consists of a barrel in which hooks or grids for packing products are fixed, in one or several tiers. The top of the smoker is covered with a perforated cover made of hardwood or a jute bag - the cover does not allow the smoke to escape, while releasing water vapor. The wood stove is connected to the smoke chamber by a chimney. The temperature of the smoke entering the smoking chamber depends on its length. Firewood for this type of smokehouse must necessarily be of high quality: hardwood, dry, not rotten. The best option is alder, as well as fruit trees and their branches.

Smokehouse for hot smoking uses smoke from the smoldering of sawdust or shavings laid on the bottom of the smoking chamber. Downstairs, under the smoking chamber, they arrange a conventional wood-burning stove with a smoke outlet. Products are put on the grate. Since hot smoking can result in fat from the fatty varieties of meat or fish, it is necessary to install a solid pallet under the food rack, leaving a gap between the walls of the smoke outlet chamber.

Smokehouse from drum:

manufacturing technology Materials required:

• Metal barrel in volume of 100-200 liters;
• Scraps of reinforcement 6-8 mm in diameter
• Wire for grating, steel or copper;
• Sheet of iron 3-4 mm thick for making the bottom of the smoking chamber;
• Trimming the angle for the manufacture of legs;
• Hinges for the door of the combustion chamber;
• Cutting a pipe with a diameter of about 10 cm to make a chimney;
• Welding machine and Bulgarian.

The drum for the manufacture of the smokehouse must be clean inside, free from residues of chemicals and substances with a strong odor. If the barrel is dirty, it must be rinsed or burned with a blowtorch.

1. If the barrel is sealed, cut off the cover with a grinder or welding machine. The lid can be used to make a pallet tray.
2. The bottom part of the barrel is a furnace, in which it is necessary to make a door for loading firewood and exit the chimney. The opening for the door is cut using a welding machine or a grinder, the approximate dimensions are 20 by 30 cm. The cut out part is used to make the door: welded to it with hinges, a handle with a latch, and install the door on the furnace.
3. In the bottom of the barrel, several longitudinal holes are made - they will play the role of an ashtray and serve to remove ash from the furnace. Approximately 1/3 of the barrel is welded to the bottom of the smoking chamber made of sheet iron. To ensure that the bottom does not burn out, and also for uniform heat distribution, it is better to make it from steel 3-4 mm thick.
4. The hole for the chimney is made by the diameter of the pipe on the opposite side of the combustion chamber. The pipe is bent and welded to the furnace. The height of the pipe should be small, otherwise the thrust in the furnace will be too strong, and the temperature in the smokehouse will become too high, which will lead to an active release of fat and juice from the products.
5. To the barrel weld the legs from the corner. The legs make it possible to create an air gap between the furnace and the ground, to improve the burning of firewood.
6. It is possible not to make a furnace in a barrel, but to lay it down from a brick in a convenient place of the site. In this case, the bottom of the smoking chamber will be the bottom of the barrel itself, and the useful volume of the smoker will increase. The front wall of the brick furnace is only laid out halfway, wood is laid through the hole. To remove the smoke leave a hole in the masonry behind the combustion chamber.
   

   General view of a smoker

7. A drip tray for juice and grease is made from a barrel cover or thin sheet steel. The diameter of the pallet should be smaller than the diameter of the barrel by 3-5 cm - this will ensure unobstructed circulation of smoke in the smokehouse. To install the pan to the walls of the barrel, two pieces of reinforcement are welded criss-crosswise at a height of 10-15 cm from the bottom of the smoking chamber. They are subsequently installed a pallet. The possibility of removing the pallet makes it more convenient to load the chips for smoking and to clean the pallet. To the pallet, you can weld a loop of reinforcement - so it will be more convenient to take it out and put it in its place.
8. In the upper part of the smokehouse, grate supports are used. They are made of reinforcement in the form of loops, located on the four sides of the barrel. The hinges should not interfere with the recess of the pallet. The height of the location depends on the size of the barrel and the number of grids: in a large barrel they can be made in two or three tiers, which will increase the volume of simultaneous loading of products. The distance between the grids is 10-15 cm.
9. The grate is made of a thin wire fixed on the frame. To evenly bend a thick wire for the frame of the grate, you need to wrap it around the barrel, cut, reducing by 5-7 cm and fixing its ends. The grate itself is made of thin wire, the grating pitch is 2-3 cm.
   

   Lattice grill for

10. smokehouse. Make a cover made of hardwood with small holes that allow the excess moisture to escape. The lid can be replaced with a jute bag.

Using a smokehouse

In such a smokehouse you can use any firewood, including coniferous. Smoke from combustion of wood is taken outside, and for smoking smoke from smoldering shavings of hardwood wood is used, which gives the products a beautiful golden color and a delicate taste without bitterness. The shaving can be made by yourself, by scraping a dry tree with a knife: alder, apple, plum, cherry plum;or use ready-made - it is sold in shops of garden and garden goods. The chip is placed evenly on the bottom of the smoking chamber, a pallet is put on a cross-shaped armature, the grate is put in place. Fish, meat, lard or cheese, tied with twine or cotton thread, are placed on the grate. On top of the smokehouse cover with a lid or a bag.

Video - smokehouse from the barrel with your own hands

Melt the oven. When the bottom of the smoking chamber is heated, the chips begin to smolder, and the smoking chamber is filled with smoke. The time for smoking fish is about 30 minutes, meat and fat are 50-70 minutes, cheese is 40 minutes. The products made in the smokehouse from the barrel with their own hands are completely natural, useful and very tasty.

Smokehouse A fairly simple smokehouse can also be made from a barrel.