Making a classic smokehouse with your own hands is quite simple at home. Of course, it is much easier to buy a product, but if you often visit nature and use this unit often, then it is more profitable, of course, to find diagrams and drawings and do the work yourself.
The best option for rest and use in an apartment is a classic smokehouse 500x300x300. Photos of various designs can be easily found on the Internet.
How to make a choice
To give a unique aroma and exquisite taste to fish or meat, you need a high-quality smokehouse. To finally make a choice, you need to know some features of smoking. There are two types of smoking - hot and cold. Both types are suitable for smoking fish, meat, lard and other products.
- Hot - quick smoking (about an hour), food is not subject to long-term storage and freezing.
- Cold - long time (several days), food is stored for a long time, does not lose structure, and cannot be frozen.
The option for an apartment and field trips provides only hot smoked smokehouses, as they cook quite quickly and are convenient due to their small size.
The difference in the size of hot and cold smoked smokehouses can be seen in the photo, which shows the drawings of smokehouses. Smokers for fish and meat of both types of smoking can be made with your own hands, their principle is in the smoldering of wood chips, the smoke from which smokes products. Almost any material is suitable for a smoker, even failed household appliances. But to make a classic smokehouse with your own hands, you need stainless steel.
classic smokehouse
So, when making it yourself, after determining the size of the smoker and the type of smoking, you need to think about its appearance. The classic with dimensions of 50x30x30 cm is suitable for medium portions of fish and meat, it is compact and easy to make with your own hands. Before doing the work, it is better to get acquainted with the drawings in the photo or watch video tutorials.
For work you will need:
- metal sheets 2 mm thick;
- building square and tape measure;
- thin fittings;
- grinder and wheels to it;
- welding machine.
This is the minimum set for making a small smokehouse for fish or meat with your own hands.
Before work, it is best to make a drawing on paper, and if in doubt, then make a pattern-pattern on thick cardboard, so it will be easier to cut out even parts.
It is necessary to cut transverse walls 30x30 cm and longitudinal 30x50 cm from a sheet of steel, thus, a rectangular structure will be obtained. Next, you need to cut the bottom. It can be made a little larger to weld "overlap". Parts must be welded together at an angle of ninety degrees . The design must be as airtight as possible, otherwise acrid smoke will penetrate outside and heat will escape. For better welding, you can additionally weld the seams inside the cabinet. A more detailed diagram can be seen in the photo.
The smokehouse must have a lid. It can be made a "house", this design will allow you to attach hooks for small pieces of fish or other products. For more hermetic closure, for example, to use a smoker in an apartment or at home, the lid is equipped with a water seal. To do this, it is necessary to provide a small channel for water. Water is poured at the last moment and eliminates the ingress of smoke into the room.
The simplest option is, of course, the usual flat lid, it is made a little larger so that the smoking cabinet closes easily. A handle is welded onto the lid and a small metal tube is inserted to let the smoke out. The tube is more convenient than the hole, as it has a small cross section, it is stronger, and it is easy to put a hose on it in order to bring it out through the window at home.
Drawings of various models of covers can be viewed in the photo, as well as use the video instruction so as not to be mistaken in size.
The scheme of the smokehouse from the inside
- lattice and hooks - for placing products;
- pan - for draining fat from fish or meat.
The lattice and hooks can be made from reinforcement by welding it together. Hooks can be made by simply bending the wire. For them, the construction of reinforcement crosswise is suitable. The photo will help to make the correct lattice.
The pallet can also be mounted on a rebar grid. It is better to make the pallet removable so that it is easy to clean after use and does not interfere with the loading of wood chips.
Additional handles can be installed on the sides of the smoker, for ease of transfer and installation on fire. Such a smokehouse can be used both on an open fire - a fire or gas, and warm it up using a simple household electric stove. In the latter case, the cooking time may be increased, depending on the power of the appliance. It is not recommended to use oil burners on expensive electric stoves, as the bottom can deform during heating and damage the stove.
Over time, if the volumes of harvested products increase, you can change the dimensions of the product, for this you need to proportionally add a few centimeters to the existing drawings. Drawings will help not only to make a smooth beautiful design, but also help to determine the calculation of materials. To create a drawing with your own hands, you can use photo or video materials.
Variations of the internal design of the smokehouse, drawings
Although at first glance the design of the oil lamp is very simple, it still leaves room for imagination. If the smokehouse is made by hand, then replacing or improving its design is not difficult. Connoisseurs of outdoor recreation and lovers of delicious food will definitely appreciate the convenience of removable parts.
To install the gratings under the pallet or products, you can use the corners that need to be welded on the inside of the walls, so that it is convenient to remove and wash. Another option: make gratings on legs, they will be more convenient for installation. Drawings of the lattice on the legs can be seen in the photo.
To make the aroma of fish or meat a little more refined, instead of ordinary wood chips, you can use wood chips of fruit trees and bushes (cherries, black currants). In no case should coniferous trees or birch, aspen bark be used, otherwise the taste of fish and meat will be bitter.
Also, when working with your own hands, it is important to adhere to all sizes and use measuring instruments. The smokehouse can later be improved with a thermometer, this will allow you to track the temperature of smoking fish or other products.
