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How to make a smokehouse yourself at home?

Any smoked delicacies have a pronounced aroma, excellent taste and appetizing appearance. To prepare such food, you can use an electric smokehouse, although it is much more interesting to make such a device with your own hands. Even a novice master will be able to build such a structure. As a result, you can enjoy flavorful fish or meat that has a long shelf life.

Features of cold and hot smoking

There are 2 methods of smoking, namely hot and cold. The first method is most popular, because it is faster and less time consuming. So, smoking will take literally 2-3 hours.

Since the smoke has very high temperature, the products lose a minimum of moisture and remain juicy and soft. The main disadvantage is not too long shelf life. To prolong it, it is enough to take care of additional drying of food.

Cold smoked meat and other foods are exposed to cold smoke which is time consuming. There is practically no moisture in ready-made delicacies, and this has a beneficial effect on the shelf life.

Do-it-yourself cold smoking smokehouse

It is easier for novice craftsmen to make a similar design at home using plastic wrap. You only need 2 m of this material. Previously, the sleeve is carefully sewn on one side to make it look like a bag.

Execution of works:

  1. It is necessary to prepare a flat area. Its area should be 1 m². Then you need to carefully drive in the stakes, the height of which is 2 m. These elements are connected at the top using crossbars. The finished structure must be very solid.
  2. Rods are used to connect opposite stakes. They are laid in 2-3 rows.
  3. Prepared meat or fish is carefully hung on rods. In this case, the products should not touch each other.
  4. A plastic bag is partially pulled over the structure, and then hot coals are poured onto the site and green grass is laid. The film is lowered to the ground. Then they gently squeeze it.

If necessary, during the smoking process, add fresh herbs so that the smoke is constantly thick. After 2-3 hours, remove the plastic bag and ventilate the food. Large cuts of meat or fish are re-smoked the next day.

Self-construction of a smokehouse for hot smoking

To build a structure with your own hands, you need to prepare:

  • 2 metal sheets 61x156.5x0.2 cm;
  • Bulgarian;
  • welding machine;
  • meter;
  • fittings.

Execution of works:

In such a smokehouse you can cook fish, meat and lard... The function of the heat generator is performed by an electric stove. To keep the temperature higher, a fire should be lit.

How to build a smokehouse from a gas cylinder with your own hands

  1. First, it is necessary to release the gas from the cylinder in an open area and cut off the valve. You can check for gas by applying a small amount of soap solution to the valve.
  2. The empty bottle is rinsed with water.
  3. To create a door, you must not cut the product completely. The sections where the hinges will be fixed are carefully cleaned, after which the fasteners are welded. Only then can the door be cut to the end.
  4. At the bottom of the gas cylinder, a metal strip is carefully cut off, after which half a day needs to be cut down.
  5. Thick metal sheets are used to create the firebox. The finished structure is welded to the cylinder.

Such a smokehouse must be ignited before use.

Other types of smokers

  • Smokehouse-bucket. For the construction of such a structure at home, an ordinary steel bucket is suitable. At its bottom, a pair of gratings is fixed: the first is 10 cm from the bottom, and the second is 5 cm from the previous mesh. A layer of sawdust is poured onto the bottom of the bucket and meat or fish are placed. The product is covered with a special lid, and why put on fire. The cooking time is only 15–20 minutes.
  • Smokehouse made of stainless steel. This design requires stainless steel. The finished product looks like a suitcase, with a pair of grates at the corners. A similar mobile smokehouse allows you to cook lard, fish or meat. Hardwood and sawdust are suitable fuels. The smoking process takes 20 minutes.
  • Smokehouse from the refrigerator. All contents must be removed from this equipment, leaving the body and door. Then holes are made on top for the smoke to escape. The corners are fixed on the walls. You should also prepare grates and hooks. An electric stove is installed at the bottom of the refrigerator.
  • Smokehouse from a barrel. This option is the easiest smokehouse to make. So, I remove the bottom of a metal barrel, and then install grates on two levels. You need to put a pallet at the bottom. At the top, food is hung on special hooks.
  • Smokehouse made of bricks. This is a stationary structure that requires a chimney. For fuel you need a stove-stove.
  • Smokehouse with a water seal. A feature of this design is the presence of a water seal, which makes it possible to prepare delicacies even indoors.

Do-it-yourself smokehouse options






For small items, the smoke generator is provided in the smoking chamber. So, smoldering sawdust provides hot smoke. If we are talking about cold smoking, you need to take care of the appropriate preparation of products.

It should be remembered that the smoke temperature rarely exceeds 30–35˚ C. In this case you need a high-quality smoke generator with cooling function. Experts recommend using an electric heating element and a built-in sensor.

The simplest option involves the construction of an open trench located between the smoking chamber and the hearth itself.

Firewood for smoking at home

To make homemade smoked meat and fish really tasty, you should use those tree species that will give aromatic smoke. Experts remind that for these purposes it is suitable only raw wood.

It is necessary to take into account the fact that a self-made smokehouse will function when burning any hardwood. If you plan to use birch, you must first remove the bark. Moreover, it is not recommended to use only birch logs, because they can give the product a not very pleasant taste.

Specialists advise to add to firewood juniper twigs and cherry leaves. But conifers should be discarded, because they have a lot of resin.

For the finished fish to get a golden hue, mahogany should be preferred. For a dark yellow color alder and oak will do.

Many summer residents install a smokehouse on their plots. This design allows you to make aromatic delicacies with your own hands. Naturally, for the full-fledged work of the smokehouse, it is necessary to observe all fire safety rules, and you also need to clean the product regularly.