How to make hot smoked smokehouse out of improvised means

Aromatic meat smelling of smoke and spices or a rosy fish hot smoked will decorate the festive table, make a variety in the daily menu and make a picnic in nature truly unforgettable.

The device and the principle of operation of hot smoked smokehouse

Prepare a method of hot smoking can be a large list of products: lard, meat, poultry, fish and vegetables. Preparation takes place under the influence of smoke and temperature, issued with a good warm-up of wood chips. The process of hot smoking lasts from one to six hours, depending on the selected product.

At the bottom of the smokehouse fit suitable wood, pre-chopped, above it is a special pan, where the juice secreted by the product is smoked.At a distance, the gratings are located where the selected product is placed. In the smoking shed there are holes for smoke. The fire under the smokehouse should not be too intenseThe optimum temperature for the process is from 45 to 55 ° C. In fact, the tree should not burn, it should smolder.

Advantages and disadvantages of hot smoked smokehouse

Smoking - this is not only the heat treatment of the product, but also partial preservation. In the process of smoking products partially lose water, which contributes to long-term storage. Smoking products in a hot way does not take much time, it is convenient for non-fat products. Smoke-cured smokehouse can be installed in any convenient place by taking security measures.

The designs of such smokehouses are not complicated, they can be made from scrap materials. Mobile smoke smokers can be used outside the home, when going outdoors. Smoking does not require any additional processing of products. Self-made smokehouse adjusted to those parameters that are more convenient, not difficult to operate and do not require large financial injections.

Judging by the reviews of the happy owners, the defects in the structures themselves were not found. The only thing that can be said in comparison with the cold way of smoking is that the products have a shorter shelf life and a greater amount of carcinogens during smoke processing.

Choosing a place for the smokehouse

When placing a smokehouse on the site, it would be good to arrange it in such a way that the aroma and smoke do not penetrate your house and the neighbor's one. A convenient location option is on a small hill, and if there is a slope on your site, it can be used as the basis for a smokehouse.

Place under the smokehouse choose a spacious and at some distance from the house. First, the smell will not soak things in the house, and secondly, you will not have to breathe the products of combustion. High temperatures and smoke will prevent the plants, so when choosing a place, take into account the degree of closeness of the plantings. Do not make a construction under the trees, they can dry out from the constant exposure to high temperatures. Also take care of fire safety: should not be near the smokehouse.be flammable items.

The process of making a smokehouse, the necessary tools and materials

Home-made oil lamps can be created from almost nothing. Both a barrel and a bucket can be adapted under the body of the smokehouse; it is possible to weld a box out of the available metal sheets.

Smokehouse from the refrigerator

If you have an old refrigerator lying around, do not rush to throw it away. From it you can easily and easily make smoke-cured smokehouse. Materials and tools, in principle, will not be needed, with the exception of metal sheet for patches, if there are holes in the body. Refrigerator free from all plastic parts and plating.

Internal metal grates should not be thrown away: they will be located products. At the bottom of the case, install the electric stove, let it heat the coil for about three minutes. Then turn off the stove, put sawdust on the spiral and copy the food with the door closed. For fish time will be six hours, for meat longer.

Smokehouse bucket

The easiest method of making a smokehouse is to make it from an old bucket. This lamp is suitable for a small amount of products.For work you will need: a bucket, a lid (from it or suitable in size), a grate (the diameter of the corresponding bucket so that it does not fall to the bottom), wire for making rods with a hook, pliers, a nail 120 mm and a hammer.

At the bottom of the put wooden sticks, then grate. In the upper part of the bucket you need to make holes for the wire with hooks on which products will hang. Also make holes on the top of the bucket for smoke. Smokehouse is ready. After laying the chips, put on the fire, as soon as the chips get warm and start to fester, place the products on the hooks.

Smokehouse from the barrel

Before you make a hot-smoked smokehouse from the barrel, you must first prepare the container itself. Metal barrel need to get rid of paint. To do this, warm it for an hour on the fire, the paint will come down. The wooden barrel should be washed and completely dried.

You will need such tools and materials: plywood sheet, metal pipe (0.6 cm diameter), metal hacksaw, wire for rods, grates, hammer and thin chisel, metal sheet.

From the pipe make a glass that is inserted closer to the bottom of the barrel.It is needed when using a blowtorch as a source of fire. In the case of the barrel, make holes for the rods to which the grille will be attached. Depending on the size of the barrel and the number of products, you can install several grills. From a metal sheet make a pan for fat, install it, and above it grilles.

Put a load on the top cover made of plywood sheet for stability and a snug fit. In such a smoke-cured smoker, you can smoke not on the grill, but vertically, hanging fish or meat on hooks.

Mangal smokehouse

Smokehouse from the barbecue requires a ridiculously little effort to manufacture. The greatest convenience in such a device - it will combine several functions. For manufacturing, you will need a barrel with a bottom, a welding machine, a metal sheet for the door, a grill.

Install the food grille inside the case; weld the door instead of the lid. The barrel must be installed on the brazier lying, so that it was immovable. At the bottom under the grate lay sawdust. In the grill make a fire. Smokehouse from the barbecue is easy to disassemble and use the grill for its intended purpose.

Brick smoker

For construction, you will need brick, mortar materials, metal gratings, fittings, metal corners, wires, boards and clay.

For the whole structure, first of all, a reliable foundation is needed. When determining the size, please note that the smoking chamber should be twice the size of the firebox. At construction it is better to use a ceramic brick. Begin laying with corners, reinforcing them with wire, try to follow a smooth sequence of laying. For the arrangement of the furnace is better to choose a heat-resistant metal.

Before installing the firebox, make sure that it is well fixed with corners and fittings. When building do not forget about the duct, it must correspond to a quarter of the height of the structure. Place the joint cover "collar". Cover made of wooden boards. Subsequently, under it you can lay burlap for tightness. The process of smoking in hot-smoked brick smokehouse is the same as in other devices.

Operation Tips

Many experts believe that the light smoke that occurs during the incomplete combustion of firewood, significantly improves the taste and color of products. It is not recommended to inflate the fire in the brazier: it can lead to fire. The shade of smoked products depends on the wood you choose.

For example, a golden-yellow appetizing color will give the products alder and oak chips. For the brazier, the wood is finely chopped and covered with sawdust, so they do not burn, but smolder, which is what is needed for smoking. To obtain aromatic smoke after the formation of coal, tightly close all the openings. For quality products, watch the temperature, sawdust must be poured as they smoldering. It is undesirable to constantly open the lid to check the degree of readiness.

Make the first sample forty minutes after the start of the procedure.To determine the temperature in the oil lamp, you can splash water on the lid, at the most suitable temperature for the process, the water will silently evaporate. As firewood it is better to use the wood of fruit trees: apples, cherries, and sea buckthorn.

Putting the smokehouse on your own site, you can please your household with tasty, and most importantly, without harmful additives, with food both on weekdays and on holidays, as well as treat friends and neighbors.