Smokehouse made of cold smoked bricks. How to build a small smokehouse? Hot smoked brick smokehouse

Smoking fish and meat at home is an interesting and healthy activity. Using a hot smoked smokehouse, you can cook delicious dishes... It will not be difficult to build it with your own hands: the performer will need bricks, doors, concrete blocks. The work is done quickly and does not require special skills.

Preparing the base of a brick smoker

A stationary building should be located at some distance from a residential building: smoke from it should not enter the rooms. Since the transfer of a brick smokehouse in the future is not envisaged, care must be taken to create a solid and stable base. The depth of the foundation is about 30 cm. The base is made of concrete hollow blocks, which are reinforced and poured with concrete.

They need to be laid out in rows, the joints are covered with concrete. It is recommended to place each layer of blocks across the previous one. As soon as the foundation for the hot smoked smokehouse is made, the last row should be laid - solid concrete blocks.

Making the bottom of the smokehouse

Since a new brick smoking oven should last as long as possible, you need to take care of the selection and laying of materials. In the work, the contractor will need concrete blocks, stone wool, refractory fireclay bricks for the firebox and chimney, as well as facing bricks. After harvesting materials, a hot-smoked smokehouse with your own hands is built according to the following scheme:

1. A building brick is laid on the prepared foundation (the base of the smokehouse itself). Fireclay brick is laid on top of the prepared first layer, as shown in the photo.

2. The back and side walls are laid from concrete blocks. It is important to leave gaps in one block on the sides to ensure correct air access. Blowers are installed on the sides.

3. The internal space is filled with fireclay bricks (the gaps left on the sides remain open). The front wall is laid out of the facing brick (taking into account the hole for the installation of the door), it is laid around the side walls to give the smokehouse an attractive appearance.

4. A metal opening is installed under the door for the lower compartment.

On this stage the bottom of the hot-smoked brick smoker will be completely ready. You can start further work on the construction of the upper block.

Top fabrication and door installation

The space between the blocks and fireclay bricks is filled with stone wool. It is necessary for thermal insulation, so that the temperature required for cooking is maintained in the hot smoked smokehouse.

As soon as the space above the opening is laid with one row of bricks, a wire should be placed above the door. In the future, a lantern will be located at this place. The wire is neatly brought up between the bricks (it is important to make good insulation of the cable, otherwise it will melt). The transition to the chimney should be carried out with a slight narrowing of the inner chamber.

The final stage

The above descriptions will help you understand how to build homemade smokehouse made of brick without much difficulty. The contractor, after narrowing the upper part, needs to lay out the base under the chimney flap. This addition will allow you to do less or more cravings, depending on the product being prepared.

The history of smoking products goes back to the distant past. Yet primitive people knew how to cook smoked meat. Proof of this is the many rock paintings discovered by scientists. We can say that smoking is the very first way to preserve food.

Photo:

Why smokehouses are needed for a summer residence

Smoked foods are loved by many people. The most popular, of course, are meat and fish. But you can smoke almost all products: poultry, vegetables, cheeses, fruits. A peculiar pleasant taste and aroma is appreciated by most gourmets.

Of course, if we are talking about really smoked products, and not about fakes processed with synthetic smoke, with a lot of flavors and preservatives.

Therefore, it is, of course, worthwhile to arrange a real smokehouse on your site. So you will be spared from buying products of dubious origin. You will cook your own food, and you will not have to doubt its quality. It will be really healthy food.

Advantages of a stationary brick smokehouse

You can build a smokehouse from almost everything. People adapt old refrigerators, barrels, buckets and pans for smokehouses. Of course, it's great when old subjects are given new life... But it is inconvenient to cook a poultry carcass in a bucket, and an old barrel or antediluvian smoked refrigerator is unlikely to decorate the site.

It is much more profitable to bake a brick smokehouse. The construction, built by a professional stove-maker, will serve for more than a dozen years and will not stop at cooking only meat or fish. And the provided cutting areas, a sink and compartments for seasonings will create a comfortable environment for the cook.

It will naturally fit into the street oven complex. There are many options for stove complexes, including a smokehouse. For example:

Photo:

• barbecue with smokehouse and cauldron
• barbecue oven with smokehouse
• outdoor oven with a smokehouse and barbecue

Everyone will be able to equip the stove complex according to their needs and taste. A spacious smokehouse will allow you to process a large number of products at once. It is very convenient, for example, for fishermen - you can immediately put the entire catch in the camera. Or cook smoked apples, plums, pears.

Versatile smokehouse

The most functional two-chamber brick smokehouse... Designed for hot and cold smoking methods. Moreover, the "cold" chamber is much larger.

The smokehouse consists of chambers, a firebox and chimney... From the firebox, the resulting smoke enters the chamber with products and is discharged through a pipe. In order for the smoke to enter the chamber completely, it is necessary to ensure the tightness of the door damper.

• Hot smoking

  Hot smoking lasts less than cold smoking - about 5 hours. The cooked products are especially juicy, but they are not intended for long-term storage. For preparation for future use, it is better to use the cold smoking method.

• Cold smoking

  With cold smoking, the temperature is much lower (about 40 C), so the process can take up to several days. Food is evenly saturated with flue gas, moisture is gradually removed. Such canned food can be stored for a long time.

Firewood and sawdust for the smokehouse

Use only well-dried firewood and hardwood sawdust. Raw fuel will not burn well, while the smoke becomes wet, soot and soot settle on the products.

Conifers are unsuitable because of the resin formed, which gives the food an unpleasant taste and odor. The most suitable hardwoods: birch and alder, pre-peeled from bark. Also apricot, beech, oak, pear, maple, plum, cherry, ash.

Cherry twigs and twigs are prized for their uniform thick smoke and rich aroma from smoldering. Additionally, you can aromatize with rosemary, juniper, aromatic herbs.

Do-it-yourself smokehouse

The ordering pictures show how much a whole brick, three-fours, halves and fours is consumed for each row.

Photo: Ordering, smoking ovens

Prepare the brick in advance in the required quantity so that you do not waste precious time looking for it when laying. This should be done if you are going to do the splitting and cutting of bricks manually, because not everyone has access to a sawing machine yet, which turns the work of a stove-maker into a joy.

The laying of the oven itself does not present any difficulties. Only it is necessary to lead it with strict dressing of the seams.

Photo: Smoking oven, diagram

If in the second and third rows, where the ash chamber is usually made under the firebox, you fill the space with river pebbles, then you will not get a bad heat accumulator. Having covered this space in the 4th row with three bricks, you can bake any food on them after the end of the firebox, wrapping them in foil. It turns out the effect of a Russian stove in miniature.

Photo: Oven for smoking ordering

Pay Special attention for narrowing and dissecting the ascending smoke channel, starting from the 6th to the 12th row.

The downward fume duct can be easily cleaned through a door inserted into the masonry in the 3rd and 4th rows.

Required materials and parts:

• ordinary ceramic bricks - 270 pcs. per oven and 160 pcs. - on the pipe;
• 1 door for cleaning the smokehouse (14 × 14 cm);
• 1 chimney cleaning door (14 × 14 cm);
• 1 furnace door (28 × 28 cm);
• 1 plate with two burners (41 × 71 cm);
• 1 door for the smoking chamber (49 × 25 cm);
• 1 valve (12 × 21 cm);
• oven fittings: knitting wire for strengthening the doors in the masonry, pins for hanging smoked meats, a metal corner for framing the plate.

Lay 8-11 rows especially carefully. It contains some trick associated with the dissection of hot gases into "soothing" streams that affect the draft and uniform heating of the stove. In the 23rd row, do not forget to put two pins or metal strips for hanging food.

If you have any difficulties with the manufacture of a door for the smoking chamber, it may well be replaced by an ordinary cast-iron furnace door, through which even a pork leg can be inserted into the smoking chamber.

For normal draft, a chimney hole in a half-brick is quite suitable, i.e. 13 × 13 cm. Having such a structure in the country is not a luxury, but a means for preparing tasty and healthy food.

For giving is not a whim. It is essential for true connoisseurs of healthy food.

Many of us simply adore all kinds of smoked products - meat, fish, even vegetables. Nevertheless, sometimes it is not only the prices in stores that are frightening, but also the quality. It has long been proven that quite often in stores they sell not smoked meats at all, but imitation of such products. Special mixtures make it possible to add smoked aroma and taste to the same fish. Alas, the quality is poor.

So why not make your own smokehouse? Find really good products under smoking is not difficult, and the cooking process itself is not difficult. But you will be sure that your smoked meat or your favorite mackerel for beer will be natural and safe. But the most important thing is incredibly tasty.

But first you need to build this very smokehouse. This is what we are going to talk about today.

Things to consider before building

Consider the following points:

1. Location. It is necessary to find the optimal place where you can place your smokehouse. It should not cause discomfort to you or your neighbors. The smell of smoked meat is, of course, pleasant, but not everyone wants to feel it 24 hours a day.
2. Material. Nowadays, a smokehouse can be made from anything, up to an old refrigerator. However, the best option is brick. Consider only, the brick is extremely refractory.
3. Smoking type. There are two of them - cold and hot. The design of the device itself depends on the type chosen. Therefore, think in advance what exactly you want to get as a result.
4. Products. You probably already thought you were going to smoke. Different products have their own requirements in this regard. The construction of a smokehouse largely depends on this. For some products, you need to adapt the device. Consider this.

Types of smoking

Smoking is a very ancient way of cooking. It allows you to effectively use the capabilities of the tree. When a certain temperature is reached, the wood slowly smolders, emits the necessary smoke, due to which the smoldering occurs.

Smoking itself is of two types:

• hot;
• cold.

Cold is considered a more costly method, but the prepared dish itself is stored longer.

Hot smoking does not allow the dish to be stored for so long after cooking, however, the products are more aromatic and tastier.

The main difference between the two is their design. So, if hot smokehouses have a ignition center directly under the chamber, then a cold one means placing the hearth aside, and a special device is brought to the chamber where smoking takes place - a supply of smoke.

Seat selection

The brick smokehouse is stationary. Therefore, it will not be possible to move it from place to place. This suggests that the location should be chosen with great care.

To begin with, we choose a convenient site located at a certain distance from the house itself. You will be dealing with a lot of smoke and it is undesirable for it to fall into the living area. In addition, this smoke can harm trees, your plantings. Therefore, finding a suitable location will not be so easy.

It all depends on each house individually. But you already know the main points for choosing a place.

Design

As we have already noted, in our time, smokehouses are made from almost everything that is at hand. But brick devices can have different schemes, depending on the size, type of smoking, and so on.

One way or another, the main structural elements remain unchanged:

• Fireplace;
• Grate;
• Firebox;
• Lattice or holders (on what products are smoked);
• Lid;
• Bricks.

If we are talking about cold smoking, a smoke supply is necessarily added to the design, and the firebox itself is located not under the grates, but on the side, in order to avoid the direct influence of the smoldering wood on the products located on top.

Construction stages

Having decided to make your own smokehouse, you need to clearly distribute the planned work, dividing them into stages in the correct sequence. It is better to prepare thoroughly, rather than act instinctively from step to step. So you can miss important points and make serious mistakes.

The construction of a smokehouse can be divided into several main stages:

1. Preparatory activities.
2. Selection of tools and materials.
3. Laying the foundation for the future structure.
4. Brickwork.
5. Organization of a supply for smoke (if we are talking about a cold smokehouse).
6. Putting the device into operation.

Preparatory work

Without preparatory measures, making a really high-quality and efficient smokehouse is quite problematic.

Preparation consists primarily in choosing the type of device. Whatever one may say, hot smoking differs from cold smoking not only in the result of cooking, but also in the design features of the device itself.

After you have decided on the type of smoking, you need to carefully consider the place to place the structure. We have already told you about the selection rules, so problems should not arise.

Don't forget the importance of quality materials. The better the brick and related elements are, the longer and more reliable your miracle device will serve you.

By preparing the drawings, as well as making step-by-step notes for future construction, you will make it easier for yourself. So you can act strictly according to the plan, not deviate from what was planned. As a result, there are fewer mistakes, and the result is better.

As an example, we offer one of the drawings of a smokehouse when combined with an oven and stove for cooking - the most popular option.

Drawing of a smokehouse with barbecue.

Required tools

Of course, it makes no sense to get started without the appropriate tools and materials. And for the manufacture of a smokehouse, you must have:

• Brick (ceramic or special refractory, but not silicate);
• Clay (it can be replaced with ready-made dry mixes);
• Shovel;
• Solution container;
• Doors made of wood for a smokehouse;
• A lattice or rods made of metal, on which the products will be located;
• metal roof (if a small device is being made);
• Hammer;
• Building level;
• Trowel and spatula;
• A set of components for the foundation.

Foundation

It is imperative to talk about the foundation separately. To organize it, you can use a metal mesh with concrete, gravel and sand, or a concrete slab.

If you decide to make a concrete pad, then the sequence of your actions will be as follows:

1. First, a hole of the required depth is dug.
2. After that, sand with rubble is poured onto the bottom of the resulting pit. Try to tamp this layer tightly, make it even.
3. Then a metal mesh is laid in the pit and concrete is poured.

That's all, it remains to wait for the concrete to harden, and the construction itself can begin.

If it is possible to use a reinforced concrete slab instead of pouring, be sure to use it. It is much easier and faster, plus there is no need for additional work.

Masonry

Pastels, spoons, and a brick poke are indicated in the following figure.

After the foundation has been completed, the laying of bricks begins.

1. To begin with, apply the mortar to the foundation using a trowel. It should be slightly larger than the pastel area. After that, the brick itself is applied. He should not reach the joint.
2. Now a poke is applied to fill in the vertical seams. The stone needs to be pressed down, which will "crush" the solution that is under it. Move it to the joint.
3. If, as a result of pressure, the solution comes out of the seam, the excess is removed with a trowel. In order to ensure the correct position of the brick, you can simply hit it a little with a rubber mallet. Try to regularly monitor the angle of the masonry using a building level. This can be done when laying each row. Remember to measure the wall with a plumb line or level.
4. Vertical and horizontal seams should be about 12 millimeters thick. This is the ideal.
5. An important point is the overlap of the vertical seams of the lower row with bricks when laying the corners. Due to this, a dressing is created. Keep in mind that it is best to start laying from a corner, so that later there will be no problems.
6. The final stage of masonry will be grouting. This will make the design more attractive. appearance.

Smoke inlet

If your smokehouse is cold smoked, it means that a smoke supply will become an obligatory element of it.

To build such a chimney, you need to make a special trench. Its width is approximately 0.5 meters, depth is 0.3 meters, and its length is about 2 meters.

Bricks are laid on the ribs at the wall of the trench. The solution for this area is selected in the ratio of clay to sand 3 to 1. The resulting structure is covered on top with a metal element, or filled with asbestos.

Commissioning

We test the smokehouse:

1. The corresponding product is poured into the sawdust compartment. It is best to choose cherry or apricot sawdust.
2. Light the firebox.
3. Place the selected food inside the smoker. It is best to try the device on meat or fish.
4. The outlet pipe is closed on the lid and the time is waited until the device warms up, the interior space is filled with smoke. You can install a thermometer so that you can keep track of what is happening inside.
5. When the thermometer reaches 600 degrees, open the outlet. It is located on the roof.
6. The next step is to wait 30 minutes. The device should work.
7. Now open the door and get your groceries out. The color should come out golden, the meat or fish itself should be hot.

During the test, it is quite possible to notice how smoke comes out of the device. This means that some of the cracks were not covered tightly. Testing allows you to find errors, quickly eliminate them and start full-fledged operation of the smokehouse.

Features of building a small smokehouse

Making a small smoking device is not difficult even on your own. Just follow the recommendations and proceed step by step.

1. First, find a place to install the chimney on the ground. The intrachannel section should have a size of about 30 centimeters or slightly less, its width is 0.35 m, and its height is 0.25 m. The optimal material is clay brick.
2. The combustion chamber is located in the extreme part of the created channel. Please note that the height of the chamber should not be more than 1.5 m. The bricks must be placed on the edges.
3. A trench is required to lay the canal. Its depth is about 0.35 m and its width is 0.55 m. Do not place the firebox higher than the chamber. If you put the device on a hill, then no additional measures will have to be taken. If not, then it is better to make the chimney with a slope of about eight degrees. Press the bottom, and then make the brickwork.
4. A new stage is laying the walls in the chimney duct. The wall is mounted on a brick-laid base. The elements are also laid on the edges. Make sure the dressing is the same everywhere. The resulting wall should include several rows of brick, that is, its height is about 0.25 m.
5. After that, you need to block the upper part of the channel using a brick. The overlap should be done with a house, since a flat structure will not work.
6. At the end of the resulting channel of the created chimney, chambers are installed where smoking will take place. Mount it in such a way that the channel goes deep, no more than 0.3 m.
7. The final stage is the sprinkling of the soil layer to the level of the chamber. Please note that the height of this layer should be approximately 0.15 m.

Features of building a large smokehouse

If you want to make a large smokehouse, then it is built like a small house.

During the construction process, be sure to lay the elements on which, in fact, the smoking of the products you have chosen will take place. A chimney is mounted on top, complemented by a valve. This damper will help regulate the temperature as well as the speed of the passing stream of smoke.

An additional container can be included in the design of the smokehouse itself, where you will store firewood. They should always be close at hand in large smokers.

Also, do not forget about the tray, where all the fat formed during the cooking process will drain. And the door must be coated with clay, like other structural elements made of wood. This will avoid sudden fires.

Almost everyone loves smoked meats, but store products cannot always boast of their quality and naturalness. In such a case, you can do simple do-it-yourself smokehouse made of bricks, barrels or any other handy material. Smoking at home - The best way to please loved ones with delicious and aromatic dishes.

How to make a simple smokehouse with your own hands

There are quite a few options for smokers. Before installing the selected version of the smokehouse, you need to choose the right place, which will protect yourself and your loved ones from puffs of smoke and at the same time get tasty meat and fish with your own hands. It is convenient to place a brick smokehouse on a hill near the house so that smoke does not interfere with a comfortable rest.

Building a simple brick smokehouse

The material for making a simple smokehouse can be different. Many people prefer wood, as it gives a special flavor to smoked meats. Wooden mini smokehouses are suitable for cold smoking of meat and fish.

Simple wooden smokehouse with your own hands

They begin the construction of a simple smokehouse from the chimney. If the mini smokehouse is ready, the arrangement at a depth (underground) is almost impossible. A ditch of thirty centimeters wide is dug, the depth is about half a meter. The length is one and a half meters from the smokehouse (entrance) to the fire. The chimney is made from asbestos pipes, wood, concrete, metal. The most practical option is a welded, bonded iron pipe with a bend and outlet to the smoking chamber.

Watch the video: Brick brazier

When the chimney of a simple smokehouse is ready with your own hands, you can start the firebox. It can be made from a metal box or made of brick. The cube should measure forty by forty and forty centimeters. It connects to the pipe on one side, and on the other side, a special valve for air draft is mounted. The arrangement of the smoking chamber is less complicated.

Simple do-it-yourself smokehouse

A sealed wooden chamber is installed above the chimney. Further, the device is made of mesh, gratings, hooks. A smoke damper, a removable panel or a door for a fence, laying meat is installed. It takes more time and material to create a beautiful brick smoker.

How to make a simple brick smokehouse with your own hands

A simple brick smokehouse is built on a small foundation of standard bricks, followed by decorative finishes. The chimney is made of iron or asbestos pipes. The distance is one and a half meters from the chamber to the firebox. It is possible to equip a simple brick smokehouse without special selection of a place.

Mini smokehouse made of scrap materials

For a simple cold-smoked smokehouse, a foundation is laid under the smoking chamber, which is filled with a monolithic layer. Gravel with sand is poured into a pit 40 centimeters deep, then a reinforcing mesh is laid and concrete is poured.

When digging a hole under the foundation, a ditch for the chimney is immediately made. A pipe, a brick box is laid in the ground. After pouring the foundation, you can start
arrangement of the firebox. The firebox can be made of an iron box or a brick with a latch. The box is hermetically combined with the chimney.

Simple brick smokehouse with your own hands

When the foundation is settled, you can begin to lay out the walls of the chamber. It can be made in half-brick, with external decor or ledges for future shelves. Cross rods for hooks are laid in the masonry. A simple smokehouse is equipped with a protective cover. For this, a frame made of wood with a piece of burlap is suitable, which will be moistened during the smoking process. A metal removable brazier can be placed on top of the camera.

How to quickly make a simple smokehouse for a summer residence

If pouring the foundation during the construction of a simple smokehouse is not provided, you can organize concrete columns and an iron bulk barrel. Depending on the cost of manufacturing the smokehouse, its durability depends. If you organize two fireboxes near the chamber, you can build a device for both cold and hot smoking. They are used alternately.

Uncomplicated homemade smokehouse

A smokehouse for a summer residence is installed at a distance from the house on a hill. A sheet of metal is laid on the site for the fire. On both sides for equipping the brazier, brick posts are laid out or made of concrete. An iron box with shelves, a pallet, a latch or a lid on the side is placed on top. Products are laid on top and taken out. The pallet is intended for storing sawdust. When heated, they will emit smoke and smoke products. Such a smokehouse can be transported and installed outdoors.

Mini smokehouse simple for giving

For simpler equipment, you can use an old refrigerator, wooden, iron box, barrel. If desired, you can smoke products even on the grill. A piece of pipe or a barrel is taken, laid sideways on the brazier. A lattice is installed inside, products are laid out. Sawdust is poured into the bottom of the barrel. The barrel is closed, the fire is kindled.

Watch the video: Mini smokehouse. How to quickly smoke ribs

If you want smoked meats while fishing, hunting or on a hike, you can take logs or stones. An analogue of the furnace is created, chopped firewood is stacked, quite a lot of coals are burned. Then everything is covered with fresh branches, grass, prepared products are laid out on top. Sawdust is poured onto the coals. Products turn over from time to time.

Without a professional smokehouse, you can organize a room between the trees growing on the sides. It is fenced with tarpaulin material, blankets, branches with leaves. Wood coals, water, sawdust and tightness are the main requirements for smoking. The process can take several days. The main thing is not to forget to add sawdust and change products for cooking.

Uncomplicated stainless steel smokehouse

Varieties mini and simple brick smokers and there are a lot of materials at hand. Choose a suitable option for a summer residence yourself, which you can do with your own hands. The smokehouse is a practical device for your family.

Smoked products have been consumed by humans since antiquity. This method of cooking meat, poultry, fish allowed people to quickly not only cook delicious food. Smoking solved the problem of increasing the shelf life of products and served the purpose of preservation while imparting a pleasant taste and smell to the products.

Actual home smoking and at the present time. Having built a smoking oven at home or in the country, you will never have to doubt the quality of your own products. For do-it-yourself smoking, not only fish or meat is used, but vegetables, fruits, cheeses, and other delicious delicacies are also prepared.

Positive factors for a stationary smokehouse

Stationary ovens with a smokehouse have a number of advantages in comparison with other analogs, the device of which provides for the adaptation of various used items. For smoking, bodies of old refrigerators, washing machines, ordinary buckets, metal barrels are used.

The use of the construction of a stationary smoking oven is convinced by the guarantee of compliance with the sanitary conditions of the cooking process, the aesthetic appearance. A do-it-yourself smokehouse made of bricks will last more than one season. At a minimum, the oven has been in use for well over ten years. The process of cooking smoked meats does not depend on the weather and other unfavorable external conditions.

Additionally, providing a place for cutting food, washing, storage and drying of seasonings, spices - you get a fully functional convenient complex. Options for the availability of a barbecue and barbecue for cooking barbecue are being equipped.

Processing in specially built stoves can be used to simultaneously process several different products (it is not recommended to smoke fish and meat at the same time). This is an opportunity to please not only your family with goodies, but also to open a profitable business for an additional source of income.

Harvesting a large amount of meat or fish caught at once for the needs of your own family becomes more practical and convenient. We recommend trying to cook apples, homemade cheeses or vegetables for smoking on your own. For example, caviar made from smoked eggplants is delicious.

Smokehouse oven - how to build with your own hands

To build a furnace for smoking on your own, you will need a standard set of mason's tools. This is a mortar trowel, a conventional metal or rubberized hammer and a brick sawing tool.

An important condition that you must know is that when laying a smokehouse with your own hands, in addition to cement, you can use clay to prepare a solution. This is one of the secrets of stove-makers. All you need is clay and water. The clay should be pre-soaked in a separate container.

Then you need to take care of the building materials. At a minimum, a brick will be needed. For quick work progress, prepare the required amount of bricks in advance. Whole bricks, halves and quarters will be needed. A previously drawn up diagram with a careful drawing of each row will help to calculate the required amount.

After drawing up a sketch and a plan for ordering the smokehouse, we proceed to the construction process. A required element is the foundation. To do this, you need to dig a hole, along the perimeter of the dimensions of our stove, adding 150 mm on each side, 250 mm deep. After weld the reinforcing mesh, then fill it with cement mortar.

Materials for the construction of a smokehouse oven

In the process of preparing the materials, keep in mind that 270 pieces of ordinary ceramic bricks will be needed to make a smokehouse oven, plus 160 pieces for a chimney device. You will need knitting wire or reinforcement laid between the rows for the strength of the masonry. Do not forget to purchase a metal corner for strapping corners and pins for hanging smoked meats. As a door, a standard cast-iron furnace door is an excellent option when arranging a cold smoking oven with your own hands. Its dimensions make it possible to lay large parts of meat carcasses into this smokehouse and cook, for example, pork hams from a whole leg.

Scroll necessary materials:

Withstand high temperatures only high-quality material is capable, therefore it is recommended to buy doors from cast iron in special stores. It can only be replaced with stainless steel with a thickness of 1.5 mm or more.

Briefly about ordering bricks

When ordering brickwork, it is important that the requirement for bandaging the seams is met. The bandage ensures the strength of the entire structure. It is necessary to provide for a device of narrowing and dissection in the smoke channel and the presence of doors in it for cleaning the soot that accumulates there when the smokehouse is fired with wood.

• 1 row - furnace base
• 2-3 row - bookmarking the firebox. For long-term heat accumulation, it is recommended to fill the opening with river pebbles.

Combustion chamber or brazier - a heat source that contributes to the production of smoke and serves as a device for roasting food in foil.

• 3-4 row - door insert through which the stove-maker can easily clean the smoke channel from soot.
• 6-12 row - narrowing and breaking of the chimney.
• 8-11 row The smoking oven is laid carefully, taking into account all the features associated with the design for the normal movement of air, namely, the draft of uniform heating of the unit.
• 23 row - laying round timber in order to suspend products before smoking.
• 27 row - tab for traction control damper.

As you can see, making a good smokehouse oven does not take much effort and knowledge of the exact sciences, you just need patience and time. Many smoked food lovers will be surprised not only by the taste of finished products, but also by the aesthetic functional addition to the summer gazebo, as well as pride in the fact that such a structure is made by hand. Good smoked meats!