What can be cooked from squid: quick and tasty

Do-it-yourself hot-smoked smokehouse is a rather uncomplicated process, however, there are certain nuances.

Mostly, the smokehouse is used to smoke fish or meat, but other products can also be smoked, such as lard and much more.

Hot smoked fish and meat have a delicate taste and exquisite aroma.

But in order to fully enjoy the unique taste, certain subtleties of smoking should be taken into account.

An electric smokehouse, which can be bought at any store, is quite expensive, so many hobbyists try to create a device on their own.

How to make a hot smoked smokehouse yourself from a brick, bucket, refrigerator or barrel will be discussed in this article.

Hot Smokehouse Features

Sometimes it is difficult to decide which type of smokehouse is better to make with your own hands - hot or cold smoking?

If the goal is to get tasty fish in a short time, then there is no need to waste time building a cold smoked smokehouse.

Hot smoking will allow you to cook fish quickly and tasty. With this type of smoking, the fish will be ready within 40 minutes.

Cold smoked fish will take longer. Cold-smoked fish quality preparation takes three to five days.

Also, the construction of a cold smoked smokehouse takes a lot of time. The meaning of cold smoking is that the resulting smoke passes underground, while losing temperature.

For a cold smoked smokehouse, the length of the chimney should be about 10 meters so that the cooled smoke reaches the fish.

Also, for cold smoking, two chambers are needed - in one smoke is formed, in the other there are products. Therefore, cold smoked fish can be smoked for several weeks.

Cold smoked products have a more sophisticated taste.

The basic principle of smoking is that when optimal temperature When heated, the wood does not burn, but smolders, and a lot of smoke is formed.

For proper hot smoking, the bottom of the smokehouse should be heated to 300-350C.

When this circumstance is fulfilled, the sawdust slowly smolders, and when the temperature rises even by 50 degrees, the wood at the bottom of the smokehouse burns out and releases carcinogens.

Soot settles on the products and they become unsuitable for consumption. The point of smoking is to prevent the wood from charring during fish smoking.

The smoking temperature of the products themselves is 70 - 120 degrees.

In large-sized smokehouses, fish smoking is more correct, since the volume and weight prevent overheating of the smokehouse, which negatively affects the taste of the fish.

Light smoke is another prerequisite for proper smoking. Do not allow large fractions of smoke to get onto the food.

As in the process of cold smoking, when smoking hot, the products are processed with smoke. Gradual penetration plays an important role in the hot smoking process.

Light smoke should linger near the fish, only then the aroma will penetrate into the fish evenly.

The smoke concentration for hot smoking is considered optimal if the fish is completely shrouded in smoke and poorly visible.

All these tips are relevant if you decide to create such a device yourself. But if there is no time, then an electric smokehouse will suit you, which can be bought at any themed store.

Do-it-yourself smokehouse

To make a smokehouse, you need to know its structure and principle of operation.

The smokehouse should have two chambers: one for placing products, the other for sawdust. In most types of smokers, these two chambers are combined in one container.

Before you start making a smokehouse with your own hands, you need to make drawings, and then do all the work.

The most simple option is an electric smokehouse that does not require any manufacturing effort, it can simply be purchased at the store and start the smoking process.

Homemade smokehouses are more advanced, however. If you make a smokehouse yourself, then the smoked meats will surprise you with their extraordinary taste.

The article presents drawings and a process diagram of how to make a smokehouse from a brick, a bucket, an old refrigerator and a barrel.

Smoker from a bucket

If you plan to smoke a small amount of products, then you can make a mini-smokehouse with your own hands. Manufacturing of this kind will fit for those new to this business.

This will require an ordinary iron bucket (maybe another container) and a lid.

At the bottom of the bucket, you need to install a grate, and on top make holes for rods with hooks on which the fish is suspended.

Make sure to make holes in the lid for the smoke to escape.

Sawdust and wood chips are poured at the bottom, then the smokehouse is put on fire. When heated, sawdust and wood chips begin to smolder, after which the products are suspended.

The fire under the smokehouse is only necessary to maintain the temperature, so it should not be too large. Cooking takes 30-40 minutes.

A small flame is allowed only in rain or simply in cloudy weather.

Smokehouse from a barrel

When you plan to smoke a large volume of products, you can make a smokehouse from a wooden or metal barrel. from the barrel is a fairly popular smokehouse option.

When making a smokehouse from a barrel, first of all, it is necessary to clean the barrel from paint, if it is metal. To do this, it is enough to hold it at the stake for 60 minutes.

In the presence of wooden barrel- it needs to be washed and dried in the sun.

Then make holes in the walls of the barrel for attaching rods, for hanging products.

Now you need to make a glass of metal pipe, the dimensions of which are 40-50 cm in length and 0.5-0.6 cm in diameter, the wall thickness is not more than 3 mm. The glass is inserted into the hole through the bottom of the barrel.

The height of the barrel is determined by the ease of installation of the glass. When using a wooden barrel, the glass is protected from overheating with an asbestos cloth.

You also need a cover, for which a sheet of plywood is used. For a snug fit of the lid, you can put a load on top of the smokehouse.

Now you need to warm up the chimney for one hour (the period of combustion of sawdust) using a blowtorch or gas burner. The flame must be controlled to avoid excessive smoke.

After the smokehouse has cooled down completely, you can take out the food. It is advisable to let them ventilate in the air to remove unburned sawdust.

Smokehouse from the refrigerator

A homemade smokehouse with your own hands is an unpretentious thing and you can even make a smokehouse from an old refrigerator, the main thing is to make the device correctly.

First you need to remove everything plastic parts and aluminum freezer... It is necessary to leave only the metal case and shelves-lattices.

If the body of the refrigerator is cracked, then they need to be patched up with pieces of iron sheet.

An electric stove is placed on the bottom of the refrigerator and connected to the mains. It is necessary to turn off the stove after 3 minutes.

Chips are poured onto the spiral in a layer of about three centimeters. The fish is smoked with the refrigerator door closed for about 6 hours, the meat takes longer to cook.

Fish and meat for smoking are laid out on shelves or hung on rods.

Brick smokehouse

The principle of operation of a brick smokehouse is no different from others. The brick device looks like a Russian stove, since a wooden door is used instead of a lid.

The door should be covered with clay, and the clay should be covered with a sheet of iron to avoid shedding.
For a brick smokehouse, you need to make a strong foundation.

The dimensions must be planned in advance and the laying of the smoking cabinet must be made of ceramic bricks.

The size of the brick smokehouse chamber depends on the amount of food that is planned to be smoked. However, the chamber should at least be twice the size of the firebox.

It is necessary to create an air duct at ¼ of the height of the smokehouse and protect the connection with a collar. Above the inlet of the air duct, you need to arrange a drain of the same type as for the firebox.

Around the brick smokehouse, it is necessary to compact the soil.

A home brick smokehouse can also be made with a lid, which can be made from a metal sheet or board. The walls are built of bricks.

Burlap is laid under the lid for tightness.

For smoking, you need to remove the lid, put firewood and make a fire. The cover is put back in place, but you need to leave a small gap for air to enter.

Smoke enters the smoking cabinet through the duct. After the coals have formed, add the fruit chips.

Then fish or meat is placed in the cabinet, and after the cabinet is filled with smoke, the lid must be closed. It takes about an hour to smoke.

Smoker from a gas cylinder

If you stayed on the farm gas bottle, then the device can be built with your own hands even from this unnecessary thing.

At first glance, making with your own hands may seem complicated, but in fact, everything is much simpler.

Before starting any work, it is necessary to release the remaining gas from the cylinder. For what it is necessary to take it to the wasteland and saw off the valve.

To check that the cylinder is empty, you need to apply soapy water to the valve, and if there are no bubbles, then the cylinder is safe.

Now the cylinder needs to be rinsed, for this it is enough to fill it with plain water. In a cleaned container, you can start making a smokehouse.

You will need a large door to store fish or meat, so the walls must not be cut completely. The next step will be to weld the hinge of the future door.

When the hinges are ready, the doors can be cut to the end. Then you need to cut off half of the bottom. You need to make a firebox from thick sheets of iron and then weld it to the cylinder.

Before the first use, it will be correct if you heat the cylinder with wood.

Smokehouse for hiking

A large catch of fish makes you wonder what to do with it before the fish goes bad. The easiest way out of the situation is to smoke the fish.

After all, a hot-smoked camping smokehouse with your own hands is not difficult to make.

Making a smokehouse will require a hole in the ground with a diameter of 35 cm and a depth of 45 cm. This is the smoke hole.

Now you need to dig a trench, which will be the chimney of the smokehouse, then another hole for the fire. Thus, 2 pits are obtained, which are connected by a trench.

The smoke from the first fire pit will pass through the chimney into the second pit, which contains the fish. The trench must be closed with branches, preferably wet, and sprinkled with earth or sand.

The smoke outlet in the ground needs to be raised slightly using the ground so that the smoke will not scatter to the sides.

After creating a semblance of a pipe on the outlet pit, all holes must be covered with sand or earth. This is how a do-it-yourself camp smokehouse is made.

For smoking, you need to light a fire in a deep hole and warm it up. After warming up, close the well. After a couple of minutes, smoke will begin to emit. We put the fish on the outlet.

Smoke for about 40 minutes.

The right choice of sawdust

Sawdust plays an important role in the smoking process. Therefore, it is important to choose the right sawdust. The taste of smoked products depends on the choice of sawdust.

But fruit trees (apple, apricot, pear, cherry and others) will give the best taste and aromatic qualities.

Juniper chips are an excellent choice.

The color of the finished smoked meats also depends on the choice of wood species. For example, mahogany sawdust will give the fish a beautiful golden color.

Alder and oak chips will give a brown or dark yellow color. Hornbeam shavings will give fish and meat a unique color and taste.

Dry wood is predominantly used. Dry sawdust increases the moisture content of the smoke, burns slowly, as a result of which the soot settles on the products. Therefore, it is better to wet the wood a little.

The amount of sawdust depends on the size of the smokehouse and the amount of food.

You need to adhere to the following rules: use one handful of sawdust for 3 kg of fish or 40 liters of smokehouse volume.

This dosage is sufficient, since the smoke takes place within 15-20 minutes and during this time the wood has time to fulfill its purpose - to be absorbed, after which the fish acquires a unique aroma.

Sawdust should not be abused, as this will negatively affect the taste, and exceeding the norm is harmful to health.

Many people dream of getting a personal smokehouse, but the current prices, as you know, bite. Nevertheless, a distinctive feature of the smokehouse is the extreme simplicity of the design. Therefore, a do-it-yourself smokehouse is quite real, even in the absence of special skills and knowledge. The main thing is to prepare all the necessary tools / materials and clearly follow one of the step-by-step instructions below. So the photo below shows the step-by-step process of assembling an effective smokehouse for cold smoking with your own hands:

At the outset, it should be noted that food that has been smoked correctly, "for real", not only has excellent taste - this moment is just the tip of the iceberg. In reality, properly smoked foods do not have any harmful properties... That is why a personal smokehouse is a true find for everyone who lives or likes to spend time outside the city.

Do-it-yourself cold smoked smokehouse

Option 2. Home hot smoked smokehouse

Option number 3. Do-it-yourself cold smoked smokehouse from an iron barrel

Another simple smokehouse device is shown in the image below. The smoking chamber in this case is installed on bricks buried upright in the soil. If this is not done, the camera may move on the ground, which has become acidic from condensation.

The principle of operation is extremely simple: the smoke, reaching the chamber, cools down and gets rid of all the harmfulness that goes into the ground in the form of sediment. The same goes for condensation water. But one should not hope that it is easy to handle such a simple structure - on the contrary, it should be done only with knowledge of the matter.

First of all, the slate, which is located farther from the barrel, is intended to regulate the distribution of smoke. And a wet burlap, thrown over the mouth of the structure, is necessary to retain smoke in the chamber and smoke circulation as a whole. If you smoke correctly, then there will be no smoke above the chamber - its remains will settle in the burlap, which will gradually become dirty and gain weight during operation.

In addition, the smokehouse must be constantly looked after: if the burlap dries out and smoke begins to seep through it, it should be immediately sprinkled with water. Finally, the soil under the structure will become limp under the influence of condensation, even in dry weather or in the presence of a special shed. Therefore, before each new laying of products, you need to let the structure dry out. Otherwise, the earth will not absorb all unnecessary from the smoke, but, on the contrary, will return it all back. The food will turn sour, stink and taste disgusting.

Note! For this reason, you will not find smoked meats cooked in a real cold way on the shelves of shops. And if you find it, then it is better to bypass them. Regardless of what their size is.

Option number 4. Making a cold smoked mobile smokehouse

Such a do-it-yourself smokehouse, which is rightfully called a marching one, is shown in the image below. Thanks to such a device, you can prepare a product whose quality is in no way inferior to those described above. But even this simple construction can "boast" of his secrets.

One of these secrets lies, for example, in the fact that a chimney adit must be dug in either loam or clay. The total length of the shaft should be in the range of 250-400 centimeters.

Note! The secret is that such a mine can be built in a cliff where there are burrows of coastal swallows. This way you don't have to dig too much.

In addition, there will be no need to take a barrel or a bucket with you without a bottom, and the wattle fence for the smokehouse is also optional in this case. If the shaft of the mine is deep enough, then the mouth can be made wider for bookmarking, several dead woods can be laid on top and covered with branches as described earlier.

Finally, smoke production will not be controlled by the damper, but by the damp leaves that will be stacked on the fire. Tellingly, medicinal herbs cannot be used for this.

Do-it-yourself hot smoked smokehouse from metal sheets

First, prepare everything you need for work, in particular:

• a pair of metal sheets measuring 156.5x61 centimeters, and 0.2 centimeters thick;
• thin reinforcing rods;
• grinder;
• meter;
• welding machine;
• carpentry corner.

The manufacturing process is not extremely complicated, the main thing is to clearly follow the instructions below. So, the algorithm of actions in this case should be as follows.

Step one. First, take one sheet of metal and divide it into four equal pieces. The latter condition must be met if the future smokehouse is planned with a square section. The easiest way to cut a sheet is to use a grinder.

Step three. To make the structure completely sealed, weld all internal seams. At the same time, it is important that all actions are carried out with the utmost accuracy.

Step four. Take a second sheet of metal, cut out the bottom of the future structure from it. Weld this bottom to the pre-welded box.

Step five. Now you can safely start making the lid. First, take a grinder and cut four identical strips with it. of stainless steel, the dimensions of which are slightly larger than the outer dimensions of the finished box. Next, weld the cover to the body. As a result, you should have a sufficiently deep lid that can be easily put on the body of the smoking device.

Step six. We can say that the do-it-yourself smokehouse is almost ready. But so that the work is already completely finished, weld comfortable handles and a couple of levels of metal rods to the body. In addition, at the bottom it is necessary to weld the rods, through which the pallet will be attached, which is necessary for collecting fat and juices. As for top row rods, then it is necessary in order to hang hooks with meat, fish or bacon.

For a more detailed acquaintance with the manufacturing process, we recommend that you familiarize yourself with the thematic video below.

Video - Hand-made production of a hot smoked smokehouse

It should be added that in the design described above, almost any product can be smoked. An electric stove will act as a heat generator. If you need to achieve higher temperatures, then it is better to light a fire.

Note! As for the dimensions of the case, they may well be different. It is only necessary that the smoking chamber be sealed without fail. For this reason, even before starting production, you should take care of the drawings of the smokehouse, or, alternatively, use those presented in this article. So you can easily calculate the required amount of consumables.

Below is another curious option for creating a hot smokehouse at home.

Video - Simple "hot" smokehouse yourself

Option number 5. Cold smoked PET film smoker

So, there are many manufacturing options, which we have just mentioned. We'll start with step-by-step manufacturing instructions. simple adaptation designed for cold smoking. For work, ordinary plastic wrap will be used.

Step one. First, buy the film itself - it will take about 2 meters. Give preference to the densest material, which is usually used when arranging greenhouses. Sew the "sleeve" on one side so that the result is a kind of bag.

Step two. Also, to make a smokehouse with your own hands, you must find a small flat piece of land, the area of ​​which is about 1 square meter... Drive in at the corners of this section wooden stakes, the height of which is 2 meters, and connect them from above to each other using jumpers. It is important that the result is a sufficiently stable structure.

Step four. Hang the fish that you prepared for smoking in advance on the rods, while it is important that the fish do not come into contact with each other.

Step five. Pull a plastic wrap "bag" over the structure, about? heights. Fill the pad with 1/2 bucket of glowing coals, and put more green grass on top.

Step six. Pull the film down to the ground, then press it firmly. It is necessary to achieve maximum tightness of a homemade smokehouse. That's it, the device is completely ready for use, and you spent very little time and effort.

Note! In the future, if necessary, add green grass so that there is thick smoke inside the structure. After three hours, the film can be removed, and the fish can be ventilated. If the carcasses are large, then the next day they must be smoked again in the same way.

Smoke generators

In order for meat to be smoked successfully, a smoke generator is required. How the simplest such generator works is shown in the image below. As for the heater, it is shown here conditionally, since, as mentioned earlier, it can be absolutely anything. Also, the generator requires special fuel, but more on that later.

Aspiration is indicated by no means conditionally. If the generator runs on natural draft (and this requires that the smokehouse is located 200-300 centimeters above it), then it can only be used for pseudo-cold smoking. Real hot smoking requires that the chamber has high pressure, while thrust, as far as we know, provides vacuum.

Below is a more interesting smoke generator diagram. This device functions according to the following principle: the chock, which is pressed by a spring equipped with an adjusting screw, begins to rub against the pulley even before friction and smoke formation begins. Here, on the engine, there is a fan that drives smoke into the chamber.

This diagram shows a brushed AC motor and is the most suitable. Here, its power should be 200-300 watts. But in the case of using an asynchronous motor with a capacitor start (and such devices have a rather tough external characteristic), then about 1500-2000 watts will be required to turn the shaft.

Note! As a result, we will briefly tell you about the firewood that you can use. Conifers are not good at all, as they will spoil the taste of food. Cherry is considered to be the best wood for smoking, although other fruit trees can be used as well.

Key principles of proper smoking

There are three basic principles on which the entire smoking process is built. All this, by the way, is quite accessible even in the kitchen of an ordinary city apartment, but this is not what we are talking about now. We will tell you exactly how to smoke at the end of the article.

• Principle # 1. Fumigation and heating should be as uniform as possible. The food should be evenly enveloped in heat energy and smoke from all sides. Otherwise, fractionation of the product components may occur, due to which harmful substances will appear, and the taste will noticeably deteriorate.
• Principle number 2. Penetration should be gradual. With the correct setting, the product should not only be aged for a certain time - it should also be kept near light smoke. The components of the latter will penetrate into the product evenly, due to which the required quality will be obtained. In general, the process should take place according to the following scheme: the smoke fumigates the pledged products until it "becomes unusable", after which it changes to fresh. This is quite easy to achieve, since the "generated" smoke, having the same temperature index, weighs less, therefore it rises upward. It is only necessary that it lingers near the product for a certain time.
• Principle number 3. The smoke should be light. The heavy fractions in it must precipitate under the action of condensation before they reach the food. Pyrolysis gases must not be present in the smoke. In a word, the smoke should be fragrant and light, without fumes, while - with a large amount of oxygen, which, as you know, is able to neutralize pyrolysis gases.

What doesn't matter?

The dimensions of the smokehouse do not matter. During design, only one requirement must be observed - between the product and the walls of the device, as well as other pieces, a gap of at least 10-20 millimeters must remain.

Note! The only exception is small fish, which are smoked in bulk (this includes cod, tulka, etc.).

The material from which the smokehouse is made is also important. At the same time, for the preparation of bear meat using the technology of cold smoking, as well as other meat with a specific taste, it is better to give preference to an old oak bud from wine or pickles.

The main methods of smoking

Cold smoking, the temperature at which ranges from 30 to 50 degrees, gives the most delicate and refined taste. Pork smoked in this way can be stored in a dry basement for more than a year, while it will soften in the refrigerator in a month. However, cold smoking takes a lot of time - from three hours (if it comes about small fish on a wire rack) up to three days (for example, for a massive pork thigh). Moreover, the product should be properly prepared (more on this later), which takes another 1-5 days. Nevertheless, a cold smokehouse with your own hands is the easiest to perform, although it requires a plot of land measuring 3.5x2 meters.

As for hot smoking, it is carried out at a temperature of 70 to 120 degrees. Some people recommend bringing the temperature up to 350 (!) Degrees, but it is not known where such recommendations come from at all. Hot smoking does not take much time - everything takes no more than four hours. Also, no pre-preparation of food is required.

Note! Hot smoked meats are noticeably inferior to cold ones in taste, and they are often stored for no more than 1.5 days. They cannot be stored in the refrigerator, as they will freeze. They go bad in sealed containers, which you should definitely remember if you plan to take them on the road.

There is also semi-hot smoking, in which the temperature ranges from 60 to 70 degrees. For this, the simplest smokehouses are used, designed for cold smoking. The average person can hardly distinguish a cold-smoked product from a semi-hot one by smell or appearance, but in terms of taste, it is the same as hot smoked.

For the semi-hot method without preparation, you can use exclusively fresh products - fresh meat, for example, or freshly caught fish.

Below we will consider several popular options for making a smokehouse. Let's start with the simplest thing - a cold smoking device.

So, now you know how to make a do-it-yourself smokehouse, you have several instructions with the corresponding drawings. It remains only to prepare everything you need and get to work! That's all, good luck and warm winters!

A properly made hot-smoked smokehouse will allow you to have delicious dishes on your table at any time.

Many manufacturers offer ready-made options hot smoked smokehouse. You can buy them both on the Internet and in specialized stores.

Prices vary from 1800 to 37000 rubles... But it is much more interesting and cheaper to make such a smokehouse yourself.

We will tell you in detail how to make a hot smoked smokehouse with your own hands in our article.

Types of smoking

Depending on the temperature and time of smoking, cold smoking and hot smoke smoking are distinguished:

1. Cold smoking. The cold smoking process takes place at low temperatures within 20-22 degrees... Smoking with smoke at this temperature takes from 5 hours to a day, depending on the weight of the product. Food smoked in this way can be stored for a long time, since almost all moisture evaporates from meat or fish during the smoking process. Smoked products are dry enough and well saturated with smoke. (You can read how to do it in this article).
2. Hot smoking. The method of cooking food with hot smoke is quite common, as you can get a quick result. It takes several hours to get a completely finished product.

What you need to know about hot smoking

Smoking temperature is chosen depending on the weight of meat or fish of their type and further preparation.

So, for example, meat that will be further heat treated is recommended to be smoked at a temperature 45 to 65 degrees.

For products that are cooked while smoking, the optimum temperature would be 70-100 degrees.

Smoker device

It is not difficult to make a hot smoked smokehouse yourself, at home. It is enough to have sealed container, preferably made of durable metal

As a container, you can use, for example, a barrel. This container is equipped with a hinged lid. Also for the equipment of the smokehouse you will need grill and container for collecting fat.

The principle of the smokehouse

At the top of the smokehouse, about 10 centimeters from the lid, set the grill, on it, during the smoking process, place the products.

It is important that the food on the wire rack does not touch each other, for even smoking from all sides. Any capacity corresponding to the size of the smokehouse.

This can be a bowl or a round tray that is suitable in diameter. Grease will drip into this bowl. At the bottom of the smoker is laid a layer of sawdust or chips that smolder when exposed to high temperatures.

Choosing firewood for the smokehouse

Almost any are suitable for the smoking process, the main thing is that they do not contain resins undesirable for products.

Based on this, coniferous trees unsuitable for smoking, because there is resin under their bark. In order for the products to acquire a pleasant aroma, you can add juniper or alder chips.

Branches fruit trees apples, pears and cherries, for example, are also good for smoking.

Before smoking from wood better to remove the bark as it contains a lot of resin. After the bark has been removed, the wood is crushed into cubes up to about 3 centimeters in size.

Chopped firewood is poured to the bottom of the smokehouse and humidified to produce smoke.

Materials for making

Anything from an old bucket to specially built structures is suitable for a smokehouse. But the best option will become a smokehouse made of metal sheets.

To make it, you must have the following tools and materials:

• metal sheets 2-3 mm thick;
• several rods of reinforcement;
• metallic profile;
• Bulgarian;
• welding machine;
• tape measure and corner.

Making a smokehouse from metal corners

Following simple recommendations and following step-by-step instructions, you can easily and quickly make a hot-smoked smokehouse yourself:

1. One sheet of metal, approximately 60 centimeters by 1.5 meters, cut with a grinder into four identical parts
2. Connect the sheets between themselves spot welding and with the help of a carpenter's corner, they expose the sheets at a right angle
3. Weld the seams between pieces of metal
4. The second sheet of metal is used to make bottom of the smokehouse
5. The next step will be cover making... It is made according to the principle of the body of a smokehouse, only its size should be slightly larger in order to tightly cover the smokehouse
6. Rebar pieces welded inside the body of the smokehouse in several rows. Products will be placed on them during the smoking process. Multiple hooks can be welded to the lid for smoking fish or lard
7. For ease of transportation to the body of the smokehouse, you can weld the handles.

In order for the result to amaze even gourmets, the products must be properly prepared for smoking. Meat or fish must be salt, add spices as desired and let the product salt.

Chicken, in order for the meat to be soft, it is advisable before smoking pickle for a few days... Before smoking, large fish are cleaned and all entrails are removed, small fish can be cooked without processing.

The smokehouse is completely ready. You can install it both in the courtyard of your own house and on a suburban area.

Almost anything can be smoked in hot-smoked smokehouses, even with proper preparation and the smoking process, the products will be incredibly tasty and aromatic.

Advice! Since the products are not cooked for long during smoking, they remain juicy inside and practically no moisture comes out of them, therefore it is not recommended to store them for a long time.

You can watch detailed information on the manufacture of a hot smoked smokehouse in this video:

Ways self-made there are a lot of smokers. Some require professional skills, sophisticated instruments and time. To create others, the tools and materials that are in every home are enough. It is enough just to follow the technology for making a hot-smoked smokehouse with your own hands, as described in the article.

What is hot smoking?

Hot smoking is one of the most popular cooking methods. This is one of the favorite rituals of any picnic or weekend spent in the country. This process differs from cold smoking in shorter duration and laboriousness.

The temperature at which food is cooked is 70-150 degrees. The cooking time is 1–2 hours, depending on the dish. Hot smoking preserves the juiciness of any dish, and the high temperature kills all pathogenic bacteria.

Successful hot smoking involves slow smoldering of small chips and sawdust, but not fast combustion. Wet wood can be used in the smokehouse to make the food juicier. For the firebox, you can use thin dried branches, they decay much longer.

Types of smokers

There are many types of smokers in which you can make hot smoked products. Each design has both advantages and disadvantages.

Out of the bucket

The simplest device can be made from an old steel bucket. Two grids made of stainless steel are inserted into the container. The first drops to a level of 10 cm from the bottom, the second - a few cm higher.

The advantage of such a smokehouse is that it can be made from scrap materials in a few minutes: there is an old bucket and two steel grates in almost every home. The structure is very mobile and can be installed in any accessible place.

The main disadvantage is that only a few smoked meats can be smoked in it at a time. This is enough for one person or a small family, but not for receiving guests. Another inconvenience is the lack of any design.

The simplest device for smoking. All you need is a bucket and food rack

From the fridge

By slightly modifying the old Soviet refrigerator, removing all the insides from it and arranging the smoke outlet, you can make a smokehouse.

It is a sturdy and reliable hot smoker that you can make yourself. A pallet with sawdust is installed below. Slightly higher - the same container for collecting dripping fat.

One of the disadvantages is the increased requirements for the refrigerator itself. The door must close tightly, gaps and loose gaskets are not allowed. No air must enter the chamber. Another drawback is that in addition to the refrigerator, other devices are required, for example, an electric stove on which a container with sawdust is placed.

It is necessary to monitor the quality of the sealing gum. Otherwise, smoking will not work.

Made of stainless steel sheets

Outwardly, such a device resembles a metal suitcase of a given size. Inside the smokehouse, corners are welded onto which grates are installed.

This is one of the most well-known varieties of hot smoked smokers. It is used in a hike and in everyday life, does not require professional knowledge in manufacturing and specific care skills. This design can last for decades.

A significant inconvenience of a metal smokehouse is the inability to monitor the smoking temperature. Because of this, the product is sometimes cooked or baked and takes on an unpleasant aftertaste. The reason for this disadvantage is the lack of a unified smoking technology. The smokehouse uses wood chips of different sizes and different moisture levels.

The thickness of the sheets must be more than 4 mm

Brick smokehouse

The brick smoker is a professional tool. Most of the above varieties are considered mobile, they are easy to carry from place to place and hide when there is no need for their immediate use. A brick smoker is a stationary installation that requires a foundation.

Refractory brick is best material for the manufacture of stationary hot-smoked smokers... Subject to construction and safety regulations, such a structure will last for decades. However, to equip such a smokehouse, it is necessary to carefully select a place, maintaining a distance of several meters to the nearest residential building and landings. And the construction of a brick smokehouse is comparable to the construction of a small house.

Installed permanently, on a slab or foundation

From two barrels

Depending on where the wood chips are located, this design can be used for hot and cold smoking. Another option is to equip the smokehouse from two barrels arranged in the form of the letter "T".

Arrangement of a structure for hot smoking from a barrel does not require specific skills. It is enough to cut the cuts with the help of an ordinary grinder and install the barrels. The smoker can be installed both indoors and outdoors, and you can cook any dishes in it.

The firebox is located in the lower barrel, the smoking compartment is located in the upper barrel.

From one barrel

If you have a desire to become the owner of your own small smokehouse, and you do not want to mess with the overall stationary structures, the best way- to create a device for hot smoking of products from an ordinary barrel. This capacity is present in many private households.

To create such a smokehouse, a minimum number of tools are required and additional materials... It can be installed anywhere in the yard. It does not require complex foundations and construction work.

Often installed on a brick base, inside of which firewood burns

Let's analyze the main features of creating a hot smoked smokehouse using the example of a construction from a standard metal barrel.

Materials and tools

To create a smokehouse from a barrel on your own, you will need some materials and tools. First of all:

1. Metal barrel. It is desirable that it was not previously used for the transportation and storage of petroleum products and various chemical substances... The capacity of the barrel is up to two hundred liters.
2. Durable fittings. The diameter must be at least six millimeters.
3. Steel wire for mesh making.
4. Several metal corners of the same length.
5. Chimney pipe. The standard length is about a meter. Diameter - from 10 cm. In most cases, products from asbestos cement or metal are used.
6. Coupling.

If the existing container was previously used for the transportation or storage of petroleum products, chemicals or engine oils, ordinary flushing with water is not enough for its complete cleaning. The barrel must be burnt when high temperatures or steam with a blowtorch. This will remove residual chemicals. After heat treatment, the barrel is filled with water for several days, after which it is thoroughly washed.

In addition to the above, it is worth stocking up on some household tools in advance:

1. Grinder, complete with durable disc for cutting metals.
2. Electric arc welding machine with a set of suitable electrodes.
3. Roulette.

DIY assembly instructions

Initially, the barrel used to make the smokehouse can be sealed. In this case, cut off the cover before starting work. This part can later be used as a baking sheet and collect fat in it.

The lid can be used as a stand for collecting fat

The barrel is placed vertically. The furnace will be located in the lower part. A small rectangular hole is cut here through which firewood will be loaded. Dimensions - about 20x30 cm.The door for the firebox opening can be made from the same cut piece, it is enough to carry out a few simple manipulations:

1. Weld the hinges.
2. Install a small handle.
3. Install a locking latch so that the door does not open during operation.

A round hole is cut on the side opposite to the firebox, where the chimney will be located. A two-inch sleeve with an internal thread is welded into the cut hole. This part is sold in any plumbing store.

The chimney pipe will be screwed to the coupling

A pipe is matched to the size of the coupling. An external thread is cut on it (if this was not done initially). The resulting part is screwed into the sleeve.

At the bottom of the barrel, small longitudinal holes are cut, necessary for blowing, ensuring best burning and unimpeded ash removal from the furnace. They should not be made too large, otherwise the wood will fall out even before it burns out.

The next stage is the manufacture of a hot smoking chamber. To do this, you need to do the following manipulations:

1. Cut out a metal circle the size of which is the inside diameter of the barrel. The optimum sheet thickness is 4–5 mm. In this case, the metal will not burn out, and the heat will be evenly distributed over the surface.
2. The cut out metal circle is attached to the inside of the barrel, at the level of a third of its height. In the future, this detail will play the role of the bottom of the smoking compartment.

From below, a chimney pipe is welded to a pre-prepared hole. After that, the stand is made. It can be crafted out of metal. The height of the legs is about 30 cm. This is enough to ensure optimal air flow and traction, which ensures smoldering firewood.

The drip tray can be made from the top of the barrel. If not, any metal sheet with a diameter slightly smaller than the barrel will do. A few centimeters of difference will allow smoke to enter all required places... To install the baking sheet, metal spacers are welded inside the barrel. The sheet itself remains removable.

Next, lattices or hooks for smoked meats are installed. The number of grids directly depends on the size of the barrel. The gap between the individual levels is about 15 cm. The more such "floors", the more smoked meats can be cooked at one time. When installing the grate supports, make sure that they do not interfere with the free removal of the fat tray.

The final stage of creating a smokehouse is the installation of a wooden cover. It is made from hardwood. The size depends on the diameter of the barrel. Several small holes are drilled in the lid, through which excess moisture will leave the smokehouse. The use of coniferous wood is not allowed, it will not allow moisture to be removed.

Smoked products are hung on hooks or stacked on wire racks

Preparation of smoked meats and maintenance of the smokehouse

Before you start cooking, you should decide on the shavings. It emits smoke, which will be used to process food. The use of coniferous wood is not allowed: the emitted resins have a negative effect on health and spoil the taste of food.

For the best smoked flavor and aroma, you can use hardwood or fruit woods. Ideal in this case are cherries, plums, apple trees. Some experts advise adding some juniper chips, which will give the food an unusual zesty taste.

The prepared sawdust is laid out at the bottom of the smoking compartment. The smoke that will come from them ensures high-quality smoking of food. Everything is arranged as follows:

1. Sawdust is placed at the bottom of the smoking chamber. Their layer should be very even, ensuring uniform smoldering over the entire surface.
2. A baking sheet is installed a little higher, on which fat from smoked products will fall.
3. Future smokes are laid out on the wire rack. If you prefer hooks, food is hung on them. The laid out products are tied with twine or twine.
4. A wooden lid is laid on top of the barrel.
5. The firebox is filling up. The smoke from the combustion of wood in the firebox comes out through the chimney, and practically does not get into the smoking chamber, therefore there are no special requirements for firewood.
6. Firewood in the firebox is kindled. As it burns out, the bottom of the smoking compartment heats up and the sawdust laid out on it begins to smolder.

The speed of making smoked meats depends on the type of products used. It can take about half an hour to cook fish, forty minutes is enough for a chicken. It will take an hour or more to smoke meat, based on its type and the size of the sliced ​​pieces.

Maintenance of a hot-smoked smokehouse made from a barrel is reduced to periodic thorough cleaning of the tank from contamination. Remains of unburned firewood and sawdust are removed from the barrel, the walls of the structure are cleaned of scale. Failure to remove residues of fat and scale in a timely manner will affect the taste of the food in the future.

Anyone can make a smokehouse for hot smoking from scrap materials, such as a barrel. It does not require specific skills or professional tools. A homemade smokehouse will delight its owners with delicious food for many years.

Smoking has long been one of the most popular ways of preparing meat and fish products. But since there are several types of smoking, amateurs often face a choice: which smoking to prefer - hot or cold? Experts with experience in this industry largely give preference to hot smoking, which can be subjected to various types of meat and fish, and in support of their choice they list a large number of advantages of a hot-smoked smokehouse, which we, of course, will consider in this material. The modern variety of goods presented in the relevant area allows you to purchase a hot smoked smokehouse in a specialized store, and those who like to shop in a relaxed atmosphere can do it in the corresponding online stores. And the operation of factory smokers is not difficult - just put the firewood in a special compartment, put the food inside, close the door tightly, light the fuel and, after the allotted time, enjoy fragrant, golden smoked meats. But what to do if you are only going to indulge in smoked meats from time to time? Why would you waste money when you can make a homemade hot-smoked smokehouse that will in no way be inferior to industrial models. And the answer to the question: "How to make a hot smoked smokehouse?" look in the article prepared by our experts.

Features of various types of smoking: we study the smoking process

Smoking is one of the most common types of heat treatment of food, which has a preservative effect on them. During the smoking process, the products acquire a specific aroma, and are also impregnated with the substances of smoking smoke released during the combustion process, and are partially dehydrated, which contributes to the prolongation of the shelf life of the products. Distinguish between hot, semi-hot and cold smoking. Each of these types is characterized by its own advantages and disadvantages.

Hot is called smoking, carried out at a temperature of at least 50-60 degrees for small fish. It is a priority when smoking low-fat products. The hot smoking process takes place rather quickly and is smoking carried out in hot smoke. In the lower section of the smokehouse, small chips are smoldering, and above them are hung meat, fish, vegetables or cheese, which are quickly brought to readiness at a smoke temperature of 80 to 140 degrees, depending on the type of product. Since fat is melted during the hot smoking process, only low-fat products are suitable for it, which, after such heat treatment, can be stored for no more than two days.

Cold smoking, in contrast to the hot one, the process is more laborious, which can last up to several days and in fact is a somewhat accelerated drying of the food. In order to achieve cooling of the smoke, a pipe is drawn from the place where the firewood is smoldering, the length of which reaches 1-2 meters, and in order to control the temperature of the smoke, a thermometer is installed in the smoking chamber. As for meat, it is smoked at a temperature of 15-20 degrees, and fish - from 20 to 40. Products processed with cold smoke can be stored for quite a long time.

Semi-hot smoking is an intermediate option between hot and cold smoking.

The general device of the simplest hot-smoked smokehouse. The essence of the smoking process

A hot-smoked home smokehouse is essentially a container, the volume of which depends only on your preferences and needs. But no matter how much food you want to smoke at a time, the smoker should be large enough to fit the grill for storing food, and the tray needed to prevent fat dripping from smoked meat or fish from getting onto coals, which can reduce flavor characteristics finished products... The lattice can be made from metal rods, connected by welding. However, the main element of the smokehouse, which it cannot do without, is the area for placing firewood, which is located at the very bottom of the container. Various types of wood can be used as wood material, the choice of which will be discussed a little later.

For the manufacture of a hot-smoked smokehouse, it is recommended to use stainless steel, which combines such characteristics as heat resistance, high strength and no tendency to corrosive damage under the influence of aggressive environmental factors. In order to facilitate the insertion and removal of products, the design of the smokehouse should include a cover or door. And so that the structure of the smokehouse is completely complete, equip it in such a way that the container of the smokehouse is at a distance slightly raised from the ground, which can be achieved by making metal legs. This is necessary in order to locate the source of fire. Since it is not fire that is important for the process, but the heating temperature, you can choose the source of fire at your discretion.

The essence of the smoking process:

After placing food on the metal grate and wood such as juniper sprigs in the lower part, close the smoker tightly and start heating the lower part. As the fire begins to ignite, the wood smolders and emits fragrant hot smoke, which, rising up and passing through the products laid on the grate, smokes. The duration of smoking depends on the amount of products, the size of the smokehouse, the temperature of the smoke and your preferences, but after 40 minutes it is recommended to test the results obtained, since if the smokehouse overheats, the process technology may be disrupted.

Advantages of a hot smoked smokehouse:

• The simplicity of the design of the hot-smoked smokehouse makes it easy to make at home;
• From the previous advantage follows the following, the essence of which lies in the absence of the need for large financial investments for the manufacture of a smokehouse;
• Use of the smokehouse anywhere: at home, in the country or outdoors;
• When using a hot-smoked smokehouse, the smoking process is characterized by speed and simplicity;
• No need for additional processing of smoked products.

Hot smoked smokehouse photo

Hot smoked smokehouse: step by step instructions

Consider one of the options for installing a hot-smoked smokehouse with your own hands using metal sheets. Before proceeding with the installation of a smokehouse, study the most common drawings of a hot-smoked smokehouse, which are presented in our material. It is worth noting that the dimensions of the hot-smoked smokehouse are quite variable and depend only on your taste preferences and the amount of material you have at your disposal:

To work you will need the following materials and tools:

• Two metal sheets with dimensions 150x60 cm, the thickness of which does not exceed 2 mm;
• Thin fittings;
• Welding machine and grinder;
• Building corner.

Step-by-step manufacturing instructions:

• Using a grinder, cut one of the metal sheets into 4 equal parts. Division into exactly the same parts is necessary in order for the finished smokehouse to acquire a square section;
• Using drip welding, join the two sheets. In the process of connecting them, use the building angle to achieve the ideal ratio of two planes, equal to 90 degrees;
• To achieve tightness metal box, carefully weld the inner seams;
• Divide the second sheet into two parts and cut out the bottom of the future smokehouse from one half of the metal sheet and weld it to the finished box;

• From the rest of the metal, cut 4 identical strips, the dimensions of which are slightly larger than the outer dimensions of the smokehouse, and weld them to metal sheet, with dimensions similar to those of the bottom or walls of the smokehouse (since the smokehouse is square, their dimensions are the same). As a result, you should get a lid of moderate depth, easily put on the body of a homemade hot-smoked smokehouse.
• So, our smokehouse can be considered almost finished. At the end of the process, it is necessary to weld metal rods, located in two levels at the top and bottom of the smokehouse, as well as comfortable handles. The lower level of the rods is necessary to install a tray into which fat from smoked products will drain, and the upper level is for placing hooks with lard, fish or other products, depending on your preferences.

How else to make a smokehouse? Fallback for the lazy

Most in a simple way making a hot smoked smokehouse is the installation of a smokehouse from a bucket or large pot. For the manufacture of a smokehouse, experts recommend using stainless steel buckets, while the use of galvanized buckets is strictly prohibited. This is due to the fact that during the heating process, toxic zinc oxide is released, which penetrates into food and causes serious harm to the body. Also stock up on a lid for a pot or bucket where you need to make holes for smoke to escape. The design of a bucket smokehouse involves the installation of three grates. The lower one is located one third from the bottom of a homemade smokehouse, while the upper one, on the contrary, is one third from its lid. As for the middle grill, its location is approximately 5 cm below the upper grill.

Use steel wire to make the grates. Wire the smoker where you plan to place the grates, then cut the wire to the required length. From the finished pieces of wire, make hoops and connect them by welding the joints. After the hoops are ready, weave them with a pre-prepared, thinner wire, taking into account that the width of the cells does not exceed 2 cm.For those who do not want to bother with making grates, experts suggest using a form from an old dumpling maker.

Next, prepare the shavings, sawdust and wood chips for the smokehouse. Experts recommend using oak, rowan, alder or juniper shavings. Shavings will also work. fruit trees... As for birch shavings or softwood chips, on the contrary, it is not recommended to use them, since products exposed to smoking will acquire a bitter taste. Pour the prepared wood chips on the bottom of the home-made smokehouse with a layer that is 1.5-2 cm thick, and then install the lower grate, on which you place the pan necessary to collect the fat. The dimensions of the pallet are of great practical importance, as it should not be oversized so as not to obstruct the passage of smoke. Having installed the pallet, place the second and then the third grates with the stacked product to be smoked. After completing all of the above steps, close the smoker tightly to prevent air from entering and subsequently igniting the fuel, and hang it over the fire. It is important to know that the flame during the smoking process should not be too large so that the smoked product does not burn out.

During the smoking process, it is not recommended to open the lid in order to check the readiness of the product. You can easily do this by evaluating the color and structure of the smoke. At the initial stage of smoking, the smoke is usually thick, which indicates smoldering chips. Then it gradually begins to turn white and becomes less abundant. At this stage, it is important to ensure that the smoke does not turn yellow, which clearly indicates a fire in the wood. If you follow our recommendations and smoke the product over low heat, it will be ready in 45-50 minutes, when the smoke becomes dry and has a pleasant aroma. To determine the temperature of the smoker, splash water on the lid. The optimum temperature is evidenced by its silent evaporation, but not boiling.

Various options for hot smoked smokers and their advantages

The design option shown in the figure is the most advanced. The presence of a baking sheet (it is located to the left of the smokehouse and looks a bit like its lid) allows you to smoke more fatty products without fear that the fat released during the smoking process will get on the chips and thereby create an obstacle to its smoldering. And the use of two nets at the same time, provided by the design, allows you to cook a larger number of products.

All considered structures are characterized by mobility, which makes them suitable for use in any conditions. For home use we suggest that you pay attention to the massive stationary smokehouse shown in the figure, which can only be used at home. This device is more professional and will allow you to prepare high quality products.

To make a smokehouse, a variant of which is shown in the following figure, no special professional skills are required. If you have at your disposal two 50 liter barrels and a grinder, after making cuts in the appropriate places, you can easily install these barrels as shown in the figure.

In order for the finished product to have excellent taste characteristics, it is necessary to strictly follow the rules for choosing firewood for a smokehouse, which are not familiar to everyone. In this regard, our goal is to share them with you. In order for the finished product to please with a pleasant taste and aroma, it is necessary to use raw wood, in the absence of which the logs are additionally moistened.

Advice! If, despite our clear advice on the choice of wood, you decide to use birch logs, remove the bark from them before smoking. Otherwise, the food will taste bitter.

Add juniper branches or cherry leaves to the firewood to get a specific pleasant aroma.

Advice! Also, it is not recommended to use coniferous trees as firewood for the smokehouse, in view of the high content of resins in them.

According to experts, the color and, accordingly, the quality of the finished product is influenced by the degree of firewood combustion. Incomplete combustion contributes to the appearance of light smoke, which significantly improves the taste characteristics of smoked meats.

It is important to know that it is forbidden to fan the fire in the smokehouse in order to eliminate the risk of accidental ignition. Ready-made, chopped logs are placed in the smokehouse and covered with sawdust or wood chips on top, which smolder, but, despite this, do not burn.

As for the color characteristics of the finished product, they depend on the types of wood you choose. In order to obtain a golden shade of products, use mahogany, while the product will acquire a dark yellow shade due to the smoldering of alder and oak sawdust.

For the functioning of the smokehouse, use the old garden trees, obsolete, or tree branches obtained after pruning;

It is not recommended to use only large firewood, as it is only suitable for producing coal. Therefore, first put the firewood in the oven and set it on fire, and then put the pallet with the shavings of fruit trees, which will smolder and give the smoke a pleasant aroma;

To obtain a high-quality fragrant smoke, after receiving the coals, close the holes in the lid to ensure efficient smoldering of the sawdust;

The quality of smoking depends not only on the selected type of wood. The constant supply of smoke is also important until the products being smoked are finally ready. With this in mind, in order to maintain a constant smoking temperature, the sawdust has to be constantly poured onto the pallet.

Hot smoked smokehouse video