Smoking smokehouse with own hands. Step-by-step instructions with photos

Smokehouse of cold smoked bricks with own hands. Step-by-step instruction

Before proceeding directly to construction, it is necessary to make drawing smokehouses and mark the location of all its constituent elements on the site. The combustion chamber should not be spared from the smokehouse as much as on the two and a half meter .It is better to choose a place with a slope, so that the smoking chamber itself is located on a raised platform, and the furnace - under a slope. Smokehouse Smoke-free smoker. Principle of operation of

The most thorough and reliable construction is a smokehouse of cold smoked bricks. To properly build it, you need to consider several points. In the step-by-step instructions for the construction of a smoke-smoking smoker, all details of the process are considered.

• Stage one - foundation laying

At the site where the smoke chamber will be located, the soil is selected. The depth of the pit should be sixty centimeters. It installs a formwork that rises twenty-five centimeters above the edges. The space is reinforced, the is placed in the center with a ten-liter bucket , so that a groove is obtained after pouring the concrete solution. At this point, smoke will escape from the pipe. Before pouring it is necessary to lay a pipe, which will lead to smoke. When all the necessary elements are placed, the foundation space is filled with concrete.

Step-by-step instructions for the construction of a smokehouse. Photo

• Stage two - erection of walls

For walls of such a smoker building brick or concrete blocks is used. The specific construction of the smokehouse depends on the personal wishes of the owner. It can be very small for a minimum number of products or a spacious one. It can be a window, but it should be small. Since the sun's rays are harmful to smoky products, it must go to the north side or be located so that the light does not fall on the zone of placement of smoked products. Smoke-smoker with own hands. Photo

• Stage three - roof installation

The most economical, easy-to-install and convenient option is the soft roof .To create it, a truss system is built from a beam of a small cross-section. On the rafters lay a sheet material, for example, moisture-proof plywood or OSB slabs. On a flat base are already assembled elements of flexible tiles.

• Stage four - furnishing the

The furnace can be made of bricks or metal stove can be used as such. If a brick is used, then it is necessary to take fireproof chamotte. Also need a refractory pipe, which will remove smoke from the furnace to the smoking chamber. The diameter of the pipe should be large enough that the smoke would go slowly, cool down and be freed from the particles of soot.

• Stage five - interior arrangement

Inside the smokehouse is arranged very simply. Above the smoke outlet are grids and hooks are suspended.

After this smokehouse cold smoked bricks can be used. SMOKING SMOKER Smokehouse. Photos of

Simplifies the installation of the smoking smokehouse relief of the site with slopes and terraces. The presence of the terrace allows you not to deepen the furnace in the ground. It can be simply placed on the lower tier, and on the upper one you can install a smoking chamber. As a result, the number of jobs is reduced, the smokehouse is erected faster, with less labor and time.

Step-by-step instructions for the construction of a smokehouse. Video

Smokehouse of cold smoking from the tree by own hands. Step-by-step photos of

To make a smoking smokehouse with your own hands, you do not need to use a brick. Excellent for this purpose is suitable and wood. A step-by-step guide to the construction of a smoking smokehouse made of natural wood will help in the construction.

1. On site, the trench is excavated for the pipe, smoking and combustion chamber. The depth of the trench should be from one and a half to two bayonets bayonets. The part intended for the pipe is located somewhat higher than the pit for the smokehouse. Smoke-smoker with own hands. Photo

2. The pit for smoking chamber is scooped out for two or three bayonets of shovel depth. If you get into it, the smoke is slightly delayed. At this time, large particles of soot fall out of it, i.e.the smoke is cleared. After that, he climbs into the smoking chamber.

3. The pit for the firebox is poured with cement , to obtain a reliable floor. Such an even foundation is necessary that the furnace, built of bricks, does not subsequently break down when the soil moves naturally.

4. In the trench for the chimney lay pipe .Its diameter should be sufficient to allow smoke to pass freely to the smoking chamber, cooling along the way.

5. Lay out the combustion chamber .For this, take a refractory brick, from which the walls of the furnace and its upper part are added.

6. Secure the door with cast iron, which is securely closed. This will cause the smoke to go a longer way, through the chimney and will prevent its loss.

Step-by-step instruction for the construction of a smokehouse. Photo

7. For the smoking smoker of wood, is equipped with the base. For this, the building bricks lay the walls of the groove beneath it and they are taken out to a certain height above the ground. On such a brick foundation, then the wooden part of the structure will be installed immediately.

8. The trench with a chimney is covered with earth and carefully compacted. The earth is needed for better cooling of the pipe and smoke. Wet land conducts heat better than air.

9. Create wooden smoking chamber :

• To make a smokehouse of cold smoking from wood, use wooden bars. It is advisable to take material from hardwoods. From the bars collect the base of the future chamber. Smokehouse Smokehouse. Photo

• Flat plates are stuffed on the base. They should be as close as possible to each other so that smoke does not escape through the cracks.

• The roof is made one or two-sided. The front part is fixed with a door so that it snugly and easily opened. Help to prevent spontaneous opening will help the valve.

• In the roof, leave a hole for the pipe and install it there. The pipe should be of small diameter so that the smoke does not come out too quickly.

• Check the correct operation of all parts will help the first kindling.

Smokehouse

If all the previous options seem complicated and expensive, then it is worth paying attention to the smokehouse of cold smoking from the barrel. The basis of the slippery construction will be a barrel made of wood or other material. The exception is only plastic. The bottom of the container is removed so that the smoke can pass right through.

To make a smoking smokehouse with your own hands, you need to dig two pits under the firebox and the smoking chamber in the ground, as well as the trench that connects them. The furnace should be about fifty centimeters in diameter, and a depth of about forty centimeters. The bottom is covered with with .The walls can be strengthened with a brick, but without it the furnace will function.

A pit under a smoking chamber from a barrel is excavated at a distance of about three meters. By diameter, it should be slightly less than the diameter of the bottom of the barrel, and a depth of about forty centimeters.

Pits connect with trench , which will be used to conduct 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 the walls of the trench should be tampered with so that they do not crumble with time.

At the bottom of the drums fix metal grill. It will be laid out material for filtering smoke, for example, straw or burlap. Filter materials moisturize, so that they better clean smoke from large particles of combustion products. This layer makes the smoke lighter, thin, free of soot. In addition, the grate will not allow products to fall into the depth of the pit.

The bars are installed in the upper part of the barrel, on which hooks for meat will be fastened. You can also install the grille for placing products.

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

So that the smoke does not get lost, do not go out from under the barrel, the foot of it is covered with earth. This ground around the base is carefully tamped.

Smokehouse of cold smoking from the old refrigerator

Almost in every household you can find an old refrigerator that has broken down for a long time. In order not to multiply the amount of garbage, it, or rather the case, can be used to make a smoker.

To build a smoker of cold smoking from an old refrigerator is not at all difficult. To do this, you need to take refrigerator body ( internals are dismantled), a pipe length of about four meters, heat-resistant bricks for furnishing the furnace and an iron cover for it.

The firebox is placed below the level of the smoking chamber. It is better to use a site that has a slope for convenient placement. For the furnace, dig a pit, which is spread with a heat-resistant brick .If the farm has a metal capacity of sufficient volume, then you can dig it. From above it is covered with a metal cover, so that the smoke goes to the chimney.

The next element of the smokehouse from the old refrigerator is the pipe for smoke extraction. It should be quite long enough for the smoke to pass through it to cool down. In addition, it is recommended to dig a pipe under the ground. Surrounded by damp ground, it will cool down better and cool down the smoke to the desired temperature.

The inlet of the pipe to the refrigerator body can be done in two ways. In the first case, the binding is made to the already existing holes, which served to house the main working parts of the refrigerator. In this case, the input can be either above or below. The specific version depends on the model of the refrigerator.

The second method is inserting the pipe into the bottom of the enclosure. This requires additional work, but it ensures the most optimal smoke intake. It will go from bottom to top and provide the best result, because more smoke will pass through the product.

Inside the refrigerator case is equipped with all necessary devices for placing products. Use trellised shelves or hooks to allow meat or fish to be hung.

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

This type of recycling of the old refrigerator can be considered the most optimal, becauseit will still be useful.

Homemade smokehouse "Smoke Dymych"

If you are looking at the drawings of a smoking smoker, you understand that they are not suitable for a small infield area, then you should pay attention to the home smokehouse Smoke Dymych .

Such household smokehouse is made of cold-rolled steel sheet , the thickness of which is eight tenths of millimeters. The capacity for smoking has a volume of thirty-two liters. Comes with a smoke generator and a compressor. Smoke enters the smoking chamber through a flexible hose.

In smoke generator smokehouse laid wood chips. There is smoke, which is sent to the smoking pot. The smoke is regulated by an electric compressor. Through a hose, the length of which is seventy-four centimeters, the smoke passes to the stuffed products. Terms of smoking depend on several factors. First, they depend on the weight and volume of products, and secondly, on the activity of smoke treatment. The result is a timeframe ranging from five hours to fifteen.

Such smokehouse has several advantages at once. It is compact and in non-operating condition it can be stored anywhere. You can use the device not only in the countryside, but also in the city, for example, on the balcony or near the house. Smokehouse Smoke Dymych is sold in a completely ready for use form. It does not need to be pre-assembled or manufactured in-house.

With smokehouse, delicious smoked products are easily and relatively quickly produced. Continuous treatment with cold smoke creates an environment unfavorable for bacteria. As a result, the product not only gets a unique taste, but it also lasts longer.

From the presented variety of devices for cold smoking everyone can choose the optimum variant for himself. If there is no desire to build a smokehouse on its own, and the cooking volumes are small, the latter option is suitable. If you want to make a special, own smokehouse or save money, you can pick up any of the options, manufactured by yourself.

Also worth mentioning is that the products must be prepared before smoking. They are pre-salted according to a certain scheme. If this is not done, then real smoked products from them will not work.