Simple materials, tools, a little "skillful hands" and free time - all you need to make a brazier with a metal smokehouse with your own hands according to drawings and photos. This article will be of interest to all lovers of picnics and outings, those who are looking for how to diversify the barbecue menu, hunters and fishermen, as well as simply lovers of smoked meats.
Smokehouse from scrap materials
Stores offer a huge selection of smoked meat and fish, but they are more a product of the chemical industry than cooking. Spending a little more time, we can get natural smoked products with wonderful taste and breathtaking smell, cooked in our own smokehouse.
For the manufacture of the simplest smokehouses according to drawings and photos, an old iron barrel or bucket is used. Grids (one or two) and, if possible, a drip tray are inserted inside the container. Wood sawdust from fruit species is placed at the bottom. We close the barrel with a lid or a sheet of metal, place it over the fire and get hot smoked products.
Photo of a grill from a barrel
Smokehouse from a metal box or old refrigerator is a good way to use scrap materials and give them a second life. Remove the inner plastic lining from the refrigerator and cut off the top. The corners are fixed inside the body, on which the gratings and the pallet are installed. An electric stove is placed at the bottom of the refrigerator, and a frying pan with sawdust is placed on it.
The old refrigerator can also be used for cold smoking. For this, the refrigerator body prepared as described is placed on a dais, a hole is drilled in the bottom and a pipe 2-3 meters long is connected. The other end of the pipe leads to the firebox. If there is no natural slope on the site, it is necessary to lay the chimney pipe in the trench, ensuring the angle of inclination. Firewood and sawdust burning in the firebox will give off smoke, which, rising through the chimney, will enter the chamber with food.
Smokehouse for hot smoking according to drawings and photos
For the smokehouse, we use sheet metal with a thickness of 1.5-2.0 mm and fittings. Of the equipment, we need a welding machine and a grinder. After that, from a sheet of metal we cut out the walls of the smokehouse, the bottom and the lid.
Brazier-smokehouse drawings
We weld the walls in pairs to each other, then weld the bottom to the resulting workpiece. To maintain tightness, all seams must be carefully welded from the inside of the product. A metal strip of sufficient length can be used to reduce the number of welds. In order to bend the metal, the bending points must be cut with a grinder to 1/3 of the depth.
The lid should be larger than the smoker's drawer. We weld the reinforcement along the edges of the sheet, the lid should close tightly. Inside the box of the smokehouse, we make stops from fittings for installing grates and a pan for collecting fat.
Brick smokehouse drawing
The grids themselves can be made from peeled electrodes of various diameters, welded together.
If the smokehouse is planned to be used indoors, it is better to equip the lid with a water seal according to the drawings or photo. It prevents the active release of smoke from the smokehouse, and, on the other hand, reduces the access of oxygen to the combustion zone of the chips, preventing them from flashing.
Photo of a simple barbecue
Along the edge of the box of the smokehouse, a U-shaped armature is welded with a notch up. The edges of the cover fit into the formed groove. Water is poured into this groove. A hole is made in the lid for smoke to escape. You can make the lid convex. In this case, the condensate formed during smoking flows into the groove of the water seal and the food remains dry. With hot smoking, after 30-40 minutes you can taste fish and chicken wings, and after an hour - a whole chicken.
Photo of a smokehouse from a gas cylinder
Do-it-yourself cold smoking smokehouse
Cold smoking is considered less harmful than hot smoking, since only smoke gets on the food, not combustion products. The box of the smokehouse is assembled similarly to the smokehouse for hot smoking. We attach a pipe to the bottom of the smokehouse, through which smoke from the firebox will enter it. The pipe must have a diameter of 25-30 cm and a length of at least 2.5 meters.
Smokebox drawing
Between the firebox and the smokehouse, according to the drawings and photos, a height difference of at least 80 cm must be provided to ensure traction in the pipe. To do this, the firebox is arranged in a pit, and the smokehouse is raised on legs from the fittings.
We dig a hole for the firebox measuring 70 * 70 cm and a depth of 1-1.5 meters. You can brick the walls of the firebox or make a firebox out of a metal box. The firebox cover should cover it tightly enough to prevent smoke from escaping. We connect the firebox and the smokehouse with a chimney pipe.
It remains to place the products in the grill, pour sawdust from fruit trees into the firebox, set fire to and close the firebox with a lid. The cooking time for cold smoked products is approximately twice as long as when exposed to hot smoke. Consider this, especially when smoking meat products.
Brazier with a metal smokehouse with your own hands and make it easy with the help of drawings and photos. Use materials at hand to make a smokehouse for a summer residence with minimal costs. The BBQ area will be a favorite place for your friends and family to relax, so arrange it in the best possible way. Now you will have the opportunity to learn how to smoke fish and meat at home and surprise your guests with delicious new dishes.
