DIY cold smoked smokehouse diagram. DIY cold smoked smokehouse: video, photo examples and tips

Despite the fact that recently a huge number of different devices for smoking factory-made products have appeared on sale, many home craftsmen are in no hurry to purchase them, preferring to make a smokehouse with their own hands. Some of them weld the body of the smokehouse from sheet iron, obtaining a metal box in which the smoking process subsequently takes place. And someone, in a creative search, goes even further, adapting, sometimes, quite unexpected objects for this purpose. One of these non-standard solutions is a DIY refrigerator smokehouse.

Smokehouse from the refrigerator - nothing could be easier

On the technical side, a DIY smokehouse made from an old refrigerator is a fairly simple device. To implement this idea, you will need a few tools that every home craftsman has.

Most of the manufacturing process takes place in the creative phase, where you will need to decide how many grates and hooks will be installed, where to install the smokehouse, and the like. How to make a smokehouse from a refrigerator, and what are its main features?

Design Features

In order not to make mistakes in the process of making a smokehouse with your own hands from a refrigerator, you need to decide what technology you plan to use to smoke products with its help: cold or hot smoking, since the difference in technology makes some differences in the design of the device.

Also, when making a smokehouse from a refrigerator with your own hands, you need to decide: it will be used indoors or outdoors, which also makes certain differences in the design.

Hot smoking

When hot smoking products, the source of smoke (wood chips) is located inside the smokehouse body. In the process of heating it, slowly smoldering begins without the formation of a flame, during which the temperature of the smoke in the smoking box can be 80-120 ° C, and may differ slightly depending on the product being smoked. Using a home-made refrigerator smokehouse for this type of smoking, you get a large capacity container, which will allow you to easily set the required temperature for the process.

To create smoke in a hot smoked smokehouse, the easiest way is to use an electric stove with open or closed heating elements. In the first case, it is necessary to place a frying pan on it, into which wood chips are poured; in the second case, the wood chips can be placed directly on the heating surface of the tile.

Due to the high temperatures of heat treatment, dishes are cooked much faster than with cold smoking, often the process lasts less than one hour. However, while winning in one thing, we lose in another: a hot-smoked product has a shorter shelf life than a similar, but cold-processed one.

Another feature of hot smoking is that under the influence of high temperatures, the product you are preparing becomes soft and is saturated with the smell and taste of smoke, so beloved by gourmets.

With cold smoking, the smoke source is located outside the smokehouse, so you will need to figure out how to connect them together. You can come up with your own unique design or use a ready-made version from the Internet, where you will find many inventions of your fellow “Kulibins”.

For cold smoking, it is very important to maintain the process temperature within a narrower range than for hot smoking. Recommended value is 27-30°C. Since cold smoking lasts much longer (the process takes several hours), at a higher temperature the smoked product will “burn”, and if it is insufficient, it will go rotten.

While losing in the complexity of the technological process, this type of smoking benefits in that the product obtained with its help has a long shelf life, during which its taste is not lost.

We make a smokehouse for cold smoking

How to make a cold smoked smokehouse from a refrigerator St. with both hands? What tool will be needed, distinctive features and possible nuances.

Required tools and materials

To make a smokehouse from a refrigerator with your own hands, you will need the following tool:

1. Drill with drills. With their help, holes are drilled for self-tapping screws, and a contour is outlined for cutting holes in the walls of the refrigerator.

1. Metal scissors. Necessary for giving the refrigerator parts the required dimensions.
2. A hacksaw with a blade for metal or a side grinder (popularly “grinder”) with a disc for metal. With their help, you can saw a metal pipe to obtain a chimney of the required size.
3. Screwdriver and self-tapping screws for attaching elements to the smokehouse body.

The materials you need to make a smokehouse are:

1. Old refrigerator. Any model will do, the main thing is that its body is not rotten and there is no rust.

1. Refractory brick for arranging the combustion chamber. For this purpose, you can also use ordinary bricks, if it is impossible to purchase refractory bricks, but in this case you need to be prepared for the fact that the firebox will last much less.
2. Metal lid for the firebox. Necessary for loading a smoke source into the combustion chamber, as well as for regulating the process of smoldering and smoke production.
3. A set of pipes and angles for creating a chimney. It is recommended to use a metal pipe with an internal diameter of 100-150mm.
4. Hook for creating a refrigerator door lock.
5. Several grates and hooks on which the product will be laid or hung.
6. Exhaust fan to create a stream of cold smoke.
7. Container for collecting drained fat.

Scheme drawings

Smoke generator assembly

Diagram of a smokehouse firebox from an old refrigerator.

A firebox is installed at a distance of approximately 2-3 m from the refrigerator. To ensure a free flow of smoke in the desired direction (from the firebox to the smoking chamber), the firebox must be positioned lower in level than the chamber. If you have a flat area or its natural slope is not enough, a hole is dug in the ground for the firebox and a trench for the chimney.

The firebox will act as a smoke generator; the best option for its manufacture is masonry made of refractory bricks. If you don’t have a brick, but have an unnecessary metal box, then it can also be used as a firebox. If you don’t have any of the above, then you can even get by with a piece of sheet metal laid at the bottom of the firebox pit. The main condition is that the firebox with a smoke generator must have a lid for loading the material, cleaning it from used raw materials, and also adjusting the flow and temperature of the smoke.

Preparing the body

1. The lining and all plastic elements are removed from the inside of the refrigerator. The magnetic strip on the refrigerator doors does not need to be removed. The cracks that appear during dismantling will serve as exhaust openings in the future smokehouse.
2. Holes of the required diameter are drilled in the required places and gratings and hooks are installed using self-tapping screws.
3. A hole is made in the lower part of the refrigerator body for the chimney pipe. To do this, a circle is marked on the bottom with a diameter corresponding to the pipe used. Next, using a drill, marking holes are drilled along the contour, after which a hole is cut out using metal scissors.
4. A similar procedure must be performed in the upper part of the refrigerator body to install the exhaust fan. The size of this hole is selected according to the diameter of your fan.
5. A locking device (hook) is installed on the door, ensuring its tight fit to the refrigerator body when closed.

Considering that when creating a cold smoked smokehouse from a refrigerator with your own hands, the design has a relatively long chimney between the combustion and smoking chambers, and they are also located at different heights, then the need for an exhaust fan may disappear.

You can initially skip step 4 and try to operate the smokehouse without an exhaust fan; if the smoke flow is sufficient, you can leave the structure as is. If the flow is weak, you can always add an additional hood.

Chimney installation

After the firebox and the refrigerator body are installed in the places where they will stand in the future, they are connected using a metal pipe (chimney). If it is necessary to bend the pipe, use corners with the required angle. The connections must be made airtight so that the cold smoke required for smoking does not escape outside the smoking chamber, reducing the efficiency of the device.

Manufacturing of gratings

When making a smokehouse from a refrigerator with your own hands, you will definitely need grates on which the product being processed will be placed. Of course, the best option is to use stainless steel grates. However, if it is difficult to obtain such a grill, then you can use a ferrous metal grill. For smoking small pieces, a wire grid with a diameter of 2 mm is sufficient; for heavier pieces, the thickness of the wire should be greater.

One of the main requirements for the grill when making a smokehouse from a refrigerator with your own hands is the absence of paint on its surface. Therefore, you can use the grill that comes with the refrigerator itself. To get rid of paint, you can beat it off with a hammer or burn it over an open fire.

Making a pallet

Any unpainted metal container can be used as a tray for collecting fat. Its dimensions must be selected in such a way that the fat dripping from above does not fall past the pan.

Rules for using the smokehouse

When smoking food in a smokehouse from the refrigerator, you should use the following simple rules:

1. It is necessary to prepare in advance a supply of wood chips or sawdust in quantities sufficient to ensure continuity of the process throughout the entire smoking period.
2. Light a fire in the firebox and warm up the smokehouse.
3. Place the product on a grid or hang it on hooks. Try to avoid contact between pieces of product to ensure maximum quality smoke treatment on all sides.
4. Close the smokehouse and wait for the smoking time according to the recipe. Please note that it is not recommended to open the chamber at the time of smoking, this violates the temperature regime.
5. During the process, it is necessary to ensure that the wood chips do not ignite; it is necessary to maintain only its smoldering. Add wood chips if necessary.
6. It is also necessary to maintain the fire to ensure smoldering of the wood chips. When working with open flame, follow fire safety requirements.

Selection of raw materials for smoking

Traditionally, the best raw materials for preparing food, both over an open fire and using smokehouses, are wood chips or large shavings:

• fruit species: pear, apple, cherry, apricot and others.
• deciduous trees: alder, oak.

Small tricks

• Use old Soviet-made refrigerators, they contain very little plastic.
• You can cut a rectangular hole in the refrigerator door and stick heat-resistant glass on it, in this case you can observe the smoking process without opening the door.
• Use well-dried wood chips or sawdust, otherwise excess moisture in them may lead to condensation on the product.
• Do not use softwood wood chips or sawdust as this will cause a bitter taste in your product.
• To save on fuel for the fire, install the smokehouse in an area where there are no drafts.

One has only to look at the image of smoked delicacies, and the desire to eat it all immediately appears, which is quite natural for a person. Has your appetite also increased? What to do now? The first reaction is to go to the supermarket and buy everything your heart desires (and your wallet allows). But, alas, store-bought products are only called smoked because they are processed with liquid smoke. Opinions differ about the benefits of such nutrition, but if you have a small plot of land, you can set up your own production. In this article we will tell you how a cold smoked smokehouse can be made with your own hands from various materials.

Working principle of a cold smokehouse

Since we are talking about cold smoking, it is important to realize that it is not the heat treatment of the product that is carried out, but its saturation with smoke, therefore smoking should take place at a temperature of 30–50˚C. It is necessary to ensure that the fumigation and heating are uniform - only in this case the smoked meats will turn out appetizing (meaning appearance) and tasty.

Many people have heard the expression “light smoke”, but did not understand what they were talking about, or thought that it meant light smoke, but in our case we are talking about smoke that does not contain carbon monoxide. It is quite possible to achieve this by making the chimney in such a way that this gas (along with other substances harmful to human health) precipitates before reaching the smoking chamber. After mixing with air and passing a long way through the pipeline, the output is smoke that is suitable in composition for proper smoking. Once in the smoking chamber, the smoke must linger in it for some time and nourish the food, otherwise it will be of little use.

Another important factor is proper preparation of products. If anyone thinks that it is enough to place meat or fish in the chamber, and then light the oven and wait a little, then we will hasten to disappoint you. The procedure will be as follows:

1. We will need a saturated salt solution, popularly called brine. It’s not difficult to prepare: salt is poured into a container and stirred until it stops dissolving. Salt is about 38–40 g per 1 liter of water. We don't need the salt that remains at the bottom - you can use it at your discretion.
2. Now let's start salting the food. Small fish will need to be kept in the solution for 3 days. Larger fish or young pork – up to 4 days. Tougher beef meat (as well as wild boar or bear meat) must be salted for 5 days.
3. After the salting process, we begin to soak the meat. The duration of soaking can be up to 24 hours, but here again it is necessary to take into account the type and volume of the product being prepared for smoking. For example, it will take about 6 hours to soak a medium-sized fish, while a pork ham will take 2 times longer to soak. But this time is approximate, and in order not to soak the meat more than necessary, it needs to be checked. The method is very simple: press the soaked product with your finger, and as soon as it begins to be easily pressed into the pulp, the soaking process must be stopped immediately.
4. Now the product needs to be dried. To do this, you need to let the water drain from the meat, and if you don’t have time to wait, you can wipe all the pieces with a waffle towel. It is better not to use paper towels for this purpose.
5. Products should be placed in a ventilated cage (or box) and protected from flies by wrapping them in fine mesh gauze. It is important to remember that there will be no heat treatment of the product, and a smokehouse for maggots is like a steam room for a person - in general, this nasty thing is not destroyed during the processing process.
6. It will take several days for the meat to dry out. Many people know very well what dried fish is (especially with beer), so it will not be difficult to determine when the product becomes suitable for further processing.
7. Now all the workpieces are hung on hangers inside the smoking chamber. Products are ready for smoking.

What kind of firewood can you use?

Not all firewood can be used. Firewood from the following trees is best suited:

• plum;
• cherry (without bark);
• pear;
• Apple tree;
• dogwood;
• apricot.

If you need to give smoked meats a tart taste, then the following are suitable:

• nut;

For smoking fish caught in heavily polluted waters, it is recommended to use the following wood:

• willow;
• broom;

If there is no firewood from fruit trees or if the smokehouse is made in camping conditions, the following trees can be used:

• Linden;
• poplar;
• alder;
• aspen.

Coniferous trees and those affected by fungus are unsuitable for smoking. In addition, since the pores of the fungus are easily carried by the wind, all trees located within a radius of 50 m around the infected tree automatically become unusable.

Stationary smokehouse

Very good news is the fact that no special costs are expected, and if the necessary materials are found in the household of a zealous owner, then all you need to do is make an effort.

The diagram shows the structure of a classic smokehouse, where:

1. Smoke generator (furnace).
2. Chimney channel.
3. Smokehouse.

Now let's start manufacturing, using ready-made drawings or developing your own diagram according to our recommendations.

	To build such a brick smokehouse, we will use a small plot of land with a length of 4 m. It is very good if it is possible to install the smokehouse on a small slope, since in this case it will be easier to install the chimney at the desired angle.
	So, the site has been selected (in our case, on a slope), and now earthworks can begin. Let's start with the fact that to create a chimney you will need a pipe with a total length of about 3 m and Ø150-200 mm. If there is one, what is its length? If it’s 2.9 m, then it’s okay. It’s just that the distance between the pits needs to be made in such a way that the edge of the pipe does not reach the brickwork, but ends up inside it. Simply put, make the distance between the holes 25–30 centimeters less than the length of the existing pipe. The stove should be at the bottom, so a pit is made under it in such a way that its width will be 50 cm, length 70 cm, and depth - a couple of spade bayonets.
	On a higher part of the slope (it’s good if the difference in the location of the pipe is at least 50 cm), dig a 60x60 cm hole to make a foundation for the smokehouse. Depth – a couple of bayonets below the pipe location. (It may be less - it all depends on the type and density of the soil that was dug up, but there is no need to make a foundation on black soil). By the way, we will still need clay, so it needs to be placed separately from the ground.
	After digging the hole, we’ll check how the pipe fits and whether we made a mistake with its length. If everything is in order, then you can continue working.
	Now let's fill the dug holes with concrete. Under the smokehouse - level with the pipe (or slightly lower). And for the firebox - 10 cm below the pipe level.
	After the concrete has set, we will begin making the firebox. Having mixed a low-fat clay solution, we lay it on the foundation. On top, along the entire length of the firebox, we will lay refractory bricks, laying them flat on the clay mortar so that the base is under the pipe. This pillow will be the base of the firebox, so we will build the firebox on it, as shown in the photo. Some people prefer to use cement-sand mortar for masonry, but this is not the best option, since with high heat the bond between the bricks will be broken.
	Having laid out the walls, we will ensure good heat transfer from the pipe to the ground by sprinkling it with clay. By the way, if there is no suitable pipe, then the chimney can be made of red brick.
	It’s good if you have a cast-iron door in advance, then the size of the firebox is adjusted to fit it. After installing the door, we will cover the oven. We had a slab of a suitable size, but if we don’t have one, we can lay reinforcement and make a cover from fire bricks.
	Now let's start making a pipe-shaped base for the smokehouse. Its size is 50x50 cm, and we will do the masonry with simple red bricks on cement-sand mortar.
	Such a structure should work out. The height of the base is made slightly above ground level.
	Let's do a test fire - everything works great!
	Now let's start making a smokehouse, the dimensions of which will be 60x60 cm.
	To make the frame, we will use 4x4 cm bars. We will nail the first layer of boards onto the finished frame in a vertical position. We will install a metal chimney on the roof. In this case, the tree does not need protection from fire, since the smoke temperature is very low.
	Since we planned that the products will be hung, we will need to attach boards with cut grooves for metal rods on the sides.
	The second layer will be a lining made of coniferous wood; we nail it in a horizontal position. The same applies to the door. Such a device will help minimize smoke loss.
	Also, in the previous photo you saw a pin sticking out of the door - this is part of the thermometer. Its dial is located outside, so you can control the smoking process.
	The time has come to put everything together, for which you need to secure the smokehouse cabinet to the brick well. We remember that the base was made 50x50 cm, and the cabinet 60x60 cm. This was done specifically so that water would not get inside the base. To fasten it, we will use metal dowels, fastening it through the lower block to the brick base. There is an alternative option - attach metal corners to the base, and a cabinet to them. All existing cracks are covered with solution.
	To complete the work, all that remains is to open the wood with a protective agent and cover the roof with corrugated sheets or metal tiles. All that remains is to carry out the tests.
	Cases are different, so it is better to play it safe by placing a metal grate on the base - even if some product falls off the hook, it will not fall to the bottom, and its smoking will continue on this protective device.
	We have already talked about what kind of wood can be used for smoking. Do not ignore the advice of people who have been preparing food this way for many years. We light the stove.
	The smoke flows well, so you can close the door, remembering to control the temperature inside the smokehouse.
	Don't forget to check the firebox and add firewood.
	And now, the smoking process is completed - the products are ready for consumption.
	The space around the smokehouse can be improved by making a path.

Video: simple smokehouse in the ground

Video: design for cold smoking

Smokehouse from a barrel

Of course, you can use any barrel for our design, instead of a wooden smoking chamber, but this would not simplify the design much. You can make a smokehouse from a barrel more compact, even portable, only in this case you will have to make a smoke generator.

Making a simple smoke generator working with a compressor

The described design will be assembled from what is on the farm, but if the necessary parts are not available, they can be purchased inexpensively.

	To assemble the smoke generator, we used 4 pineapple cans and a piece of copper pipe. We also purchased 2 quarter-inch clamps with nuts and 4 metal clamps to fit the cans.
	In the bottom jar we will make one hole for the drive.
	The second hole of a smaller diameter will serve as an igniter.
	The third hole is made to fit the small diameter copper tube opposite the first hole. A little later we will look at how this design can be improved. If you choose the second option, then this hole (and the copper tube itself) will not be needed.
	One of the bends will be inside the jar, reaching its edge.
	Using a grinder, we cut out a groove 4 cm long and about 8 mm wide, as shown in the photo.
	The copper tube should not fit tightly into the fitting.
	And it shouldn't be short.
	Having secured the first bracket, screw the second one to it and insert the tube.
	To prevent the groove from becoming clogged with sawdust, we will install a metal shield made of thick metal on top (possibly from a pipe). This protection should be above the squeegee, so its fixation can be ensured by screwing support bolts to the can in the right places.
	The generator itself will consist of three cans, and we will cut the fourth into strips, wrap them around the joints of the cans and secure them with clamps.
	If such a need arises, the tube can always be extended, but we recommend using a coupling rather than a nut for the connection.
	For our design we will use an aquarium compressor with adjustable air supply.
	Now let's pour wood chips inside.
	Turn on the compressor and set fire to the wood chips.
	By adjusting the seating depth of the copper tube, we make adjustments to ensure that there is as much smoke as possible.
	Now let's look at how this model can be improved, since this modification will help reduce the temperature of the smoke.
	You can also make sure that the ash spills out of the generator and does not accumulate in it. In this design there will be no inner tube - the squeegee is screwed to the edge of the can, and to prevent sawdust from getting into it, we will make a petal from tin from the inside, making many small holes in it.
	At the bottom of the jar we will screw a screw cap from a glass jar with two bolts, and then we will drill a lot of holes.
	It will be enough to insert the jar, turning it slightly, and the sealed ash container is ready.
	As we have already warned, in this design there will be no copper tube; air will be supplied through an external exhaust.
	To do this, we use a purchased (or used) fitting to bleed air from the brake system (preferably from a domestic car, since it is cheap). To do this, you need to drill a hole in the drive, and, having selected a suitable tap, cut the thread. There is a side hole at the top of the valve; if it is small, it needs to be drilled out to Ø2 mm. After screwing it in, the hole should be directed towards the smokehouse.
	This fitting is specially made so that a rubber tube can be pulled over it while bleeding the brakes, so there will be no problems connecting the hose from the compressor.
	Now you can add wood chips and set it on fire.
	Tests have shown that the system operates smoothly, producing the required amount of smoke.

Smoking process

And now, the generator is assembled, all that remains is to connect it to a barrel (or other container), and you can smoke food.

	The fish is soaked and ready for smoking. In order for the salting and soaking process to occur evenly, the products must be completely immersed in liquid. In our case, we achieved this by crushing the fish with a plate.
	The gas generator is connected to our small barrel (or large pan) and is ready to start.
	Although cold smoking produces little fat, it is still better to place a suitable container at the bottom to collect it. In order to be able to hang food, we drilled 4 holes in our container and inserted thin fittings into them.
	If it is cool outside, then the container can be slightly heated with an electric stove so that the temperature inside the smokehouse becomes acceptable.
	A thermometer installed in the container will help control the smoking process by adjusting the temperature inside it.
	The fish was put on old skewers from which the plastic handles had been removed.
	Now let's pour wood chips into our gas generator.
	Cover with a lid, turn on the compressor and set fire to the wood chips.
	Thick smoke appeared from under the leaky lid.
	Through the window intended for ignition, you can clearly see that there is good heat in the gas generator.
	Now all you have to do is wait, periodically adding wood chips and monitoring the temperature inside the container.
	Smoking is completed and the fish is now ready to eat.

Depending on the volume of products that you plan to smoke regularly, select a suitable container - a saucepan or a 100-200 liter barrel.

Smoke generator operating without a compressor

The design of this smoke generator will only work in conjunction with a smoking chamber equipped with an exhaust pipe.

	As a smoking chamber we will use an ordinary chainsaw packaging box, carefully wrapped with tape.
	We will fix a frame of bars inside, and string rows of wire onto it so that we can hang the fish.
	This is what a gas generator looks like.
	Wood chips are loaded into it and set on fire.
	Instead of a lid, we use a trimmed disc from a grinder, and close the hole in it with a metal ball, which will also act as a weight. To prevent smoke from entering the room through such a cover, the edge of the pipe must be cut very evenly.
	To check whether there are wood chips and smoke in the gas generator, just remove the ball and look inside.
	Well, if you move the lid, you can see that there is plenty of smoke.
	The idea turned out to be empty, since due to the thick smoke inside the box it is impossible to see anything, even with a flashlight.
	A pipe from a vacuum cleaner was used as a chimney.
	The chimney turned out to be long and curved, but this did not affect the operation of the gas generator.
	The second end of the pipe is inserted into the furnace.
	It is necessary to check that all oven doors are tightly closed and there is no air leakage, otherwise the gas generator will not work.
	The draft is ensured by the fact that the stove chimney rises significantly above the room.
	Upon completion of the smoking process, the tape is cut and the box doors are opened.
	Minimum costs, and we have delicious food.

Video: cold smoked smokehouse from a barrel

Smokehouse from the refrigerator

If you have an old refrigerator with a whole body, then you can also use it by connecting a smoke generator to it or supplying smoke from a homemade stove.

	An old household liquefied gas cylinder was used to make the firebox.
	An old refrigerator was also found. We turned it upside down, removed the compressor and got to work.
	A hole must be made in the bottom of the refrigerator compartment to connect the chimney pipe. To do this, we outlined a circle of the required diameter and drilled many holes along the line with a Ø4 mm drill.
	Then we will make a hole in the inner lining.
	If the draft is weak (and this can also happen because the chamber is leaky), you can insert a fan into the bottom, which will draw smoke from the firebox, feeding it into the smokehouse.
	In order to be able to regulate the traction force and the temperature inside the chamber, you can connect the fan through a voltage regulator.
	In the upper part (in the photo it is below) we will drill many holes so that smoke can escape through them.
	We will also make a hole outside for mounting the exhaust pipe.
	Let's secure the pipe.
	This is how the smokehouse turned out. Now you need to install the structure higher and connect it to the firebox.
	The length of the pipe was considerable.
	Now let's add firewood and light the firebox.
	The smoke flows well, so you can start smoking.
	After hanging the food, set up a tray or bowl into which the fat will drain. We close the door and wait for the allotted time.

Video: cold smoking in the refrigerator using a smoke generator

Video: cold smoking in a smokehouse from the refrigerator

Smokehouse from a gas cylinder

First of all, let's talk about safety precautions, since cutting a gas cylinder without first preparing it is very dangerous. Watch an educational video on this topic.

Video: how to safely cut a gas cylinder

	As already mentioned, the cylinder must be prepared properly.
	Now you can start applying markings.
	It is convenient to mark round parts using a metal meter.
	Now you can start cutting out the hatch in the cylinder using a grinder.
	It is advisable not to go beyond the markings, but in this case you will have to pry the cut out part with a crowbar to remove it.
	This is what should happen. As you can see in the photo, the cut was made close to the welding seams - where the metal is thinner.
	A “sole” is welded at the bottom of the cylinder, thanks to which it becomes stable. Since we don't need it, we'll cut off this part.
	We will use a receiver from a truck as a smoke generator. There are no explosive vapors in it, so you can cut out the door without preparation.
	On the same side where the door is cut, we cut holes on both cylinders, the radius of which should be as close as possible to the diameter of the other cylinder.
	We check how tightly they fit together and adjust if necessary.
	Now all seams need to be thoroughly welded.
	The hinges are welded.
	The doors should open without jamming, and when closing, fit tightly into the opening. By the way, you can weld a stopper from the inside if the door falls inward.
	At the end of the receiver we will make a hole for the damper.
	It will be small, as it will be needed to regulate the air flow inside the smoke generator.
	Then we take a larger piece of metal and make a damper from it, securing it in the upper part with a bolt and nut. There is no need to tighten the fasteners, since the damper will need to be moved from time to time, changing its position, so screw the locknut over the first nut.
	The damper should move to the side with some effort. As you can see, a plastic handle is screwed to it, but practice shows that it also gets very hot, so you can weld a piece of rod.
	Let's start making a chimney by welding it at an angle from two pipes. As for the angle, it does not need to be 90˚ - it must be turned out.
	Let's mark the cylinder by outlining the pipe with a scriber or marker.
	Drilling such a hole is very tedious and expensive, so it is better to do it with a cutter. If there is none, then many people cut a hole with an electrode, setting the welding machine to maximum current.
	Once the pipe is inserted, its position must be adjusted and then welded.
	It is very convenient if the lids have handles on a wooden base, since you won’t get burned when touching them.
	Legs and a table were welded to the smokehouse, on which it would be possible to place dishes with products prepared for smoking. Inside we will install a grill from an old refrigerator, bending it to the size of the cylinder.
	All that remains is to charge the smoke generator, place the food on the grid, and you can smoke. At the same time, it is important to monitor the smoke generator - firewood or chips should smolder and not burn.

The considered methods of smoking products allow you to prepare high-quality food that is not harmful to the body. We do not claim that smoked meats are beneficial for the human body. However, products prepared in some ways are such that experts in this matter will not even touch them. Watch a video on this topic.

Video: how to make a smokehouse incorrectly

Smoked meats have their own unique taste and alluring aroma. It doesn’t matter if it’s fish, poultry or deli meats. By all means, juicy, luxuriously beautiful products that smell of smoke are always a decoration for the table. They are popular during any feast. But to cook smoked ham, chicken or balyk you need not only desire, but also special equipment.

There is no shortage of supply on the market for professional smokehouses from specialized suppliers. All of them are high-quality and reliable, of different power and excellent in volume, with a manufacturer’s guarantee and at a variety of prices. At the same time, you can make a smokehouse yourself, saving a lot of money.

To ensure that the process of preparing smoked meats at home does not become a one-time event and is enjoyable, you need to be patient at the initial stage. In this case, the final product from a personal “fragrance workshop” can significantly surpass the taste of store-bought samples. In order to start your own production of smoking masterpieces, first of all, you need a smokehouse.

First, it is necessary to clarify that there are two types of smoking: cold and hot. Cooking methods and smokehouses themselves differ. The difference is that both cold and hot smoked smokehouses serve the same purpose, but in different ways. The main differences are, firstly, in the cooking time, secondly, in the conditions and, thirdly, in the taste of the final product.

When smoking hot, it takes from 12 hours to one day. That is why it is used for smoking at home. The smoke temperature with this smoking method varies from 35 to 50 degrees. In this case, moisture practically does not evaporate from the products, being perfectly saturated with fat. The shelf life of hot smoked products is relatively short.

Cold smoking is a longer and more labor-intensive process. Heating of the products occurs weakly, this is due to the need for a low temperature in the chamber - 18 to 25 degrees. In this regard, the smoking time can be from 2 to 3 days. With this method of smoking, moisture is removed to a greater extent from the products, and their surface dries out.

Finished products are stored much longer than products obtained by hot smoking. The taste qualities of the resulting product are ultimately very different from samples obtained as a result of hot smoking. But the process of cold smoking itself is longer and more labor-intensive.

What is a cold smoked smokehouse?

A cold smoking smokehouse is a device in which various products are impregnated with smoke. Cold smoke of low temperature is directed towards the product. It enters the chamber during smoking evenly and continuously.

The smoke temperature in the smokehouse cannot exceed 25 degrees. For this purpose, the smokehouse has two parts: the firebox and the smoking chamber. A good distance from the oven to the chamber is considered to be at least 1.5-2 meters. They are connected by a chimney.

How the smokehouse works and how it works

A smokehouse for cold smoking requires the following components: a stove (also known as a smoke generator), a chimney (pipe or tunnel) and the smoking chamber itself. The principle of operation of the smokehouse is as follows: shavings or sawdust are placed in the smoke generator. Due to the fire underneath them, they smolder and form smoke, which, thanks to the draft, enters the chimney.

Passing through the chimney, it cools and enters the smoking chamber. For a more complete understanding of the importance of the smoke generator, you can indicate that it is he who is responsible for the stable flow of smoke into the smoking chamber. If it works smoothly, then all that remains is to put sawdust in the chamber in time.

Sawdust selection

The main condition when smoking and choosing sawdust may be a categorical refusal to use coniferous trees. Fruit tree shavings, on the contrary, are considered the best for any smoked product. Elm, oak, walnut and beech are suitable for imparting a tart taste.

An excellent option would be apple, pear, cherry, and apricot. You can also use sawdust from oak, alder, and aspen.

When smoking fish, willow or broom is used. At the very end of the smoking process, you can throw a sprig of juniper into the smokehouse. If there is no sawdust prepared for smoking, it is always possible to use special briquettes and cassettes purchased in the store.

Construction of a stationary and mobile smokehouse

You don’t need any specific knowledge and skills to independently build a cold smoked smokehouse. You need a conscious desire, a suitable place, hands capable of lifting something heavier than a TV remote control, a relatively small set of tools and materials for construction.

First option: stationary

A cold smoked smokehouse for preparing smoked products at home requires the availability of a plot of land. It is good if the site has a slope, in which case the chimney will be laid at the desired angle and there will be no need to make an embankment.

A furnace (furnace) is being erected in the lower part of the site. At the top there is a smokehouse. A decent distance between them can be considered from 1.5 to 3-4 meters. The furnace is made from refractory bricks. It is advisable that the oven have a door.

As a ceiling, you can use a slab of a suitable size or bricks laid on reinforcement. It is advisable to place a sheet of iron at the bottom of the firebox. The coals will smolder evenly on it.

The chimney is made from a pipe with a diameter of 150-200 mm sunk into the ground, or a tunnel is dug and lined with bricks. The depth of the tunnel is 30-40 cm, and the width is 25-30 cm. After this, the chimney must be covered with iron, wood or slate and covered with earth. Such attention is paid to block the exit of smoke.

The smokehouse can have a size from 50x50 to 80x80 cm. But it must be taken into account that the process of burning wood and its quantity must be within reasonable savings. The inside of the smokehouse is lined with wooden blocks. Fire will not occur since the smoke temperature is low and the fire source is at a safe distance. It is better to attach a grate at the bottom on which to place the filter. It will protect prepared foods from soot and formed resins.

Burlap or sickle sack works well as a filter. A stainless steel pipe is attached to the top of the chamber on both sides. Products to be smoked will be placed on it. They are hung on hooks or tied to a food rope.

As a safety net, you can put a metal grate underneath. It will not allow the smoked product to fall to the very bottom, if for some reason it falls down.

When building a solid and monumental home structure, it is necessary to use professionally executed drawings of cold smoked smokehouses.

Second option: fast, mobile

Many people have no idea how to make a cold smoked smokehouse, a simpler version, in a hurry. Under certain conditions, such a need may well arise. With this simpler option, you need an iron barrel, a gas cylinder or a metal box, for example, a refrigerator, in which it is enough to use an existing smoke generator.

A smokehouse can be mobile, compact, not take up much space and be inexpensive. If necessary, it can be moved to any place on your site, and in bad weather it can be stored in a utility room.

How to cool smoke

If smoke enters the smoking chamber at a higher temperature than required, it must be cooled. To do this, firstly, it is necessary to lengthen the chimney. Secondly, more pipe bends can be installed.

You need to choose the location for the smokehouse carefully. There should be no structures containing materials that have a high flammability risk.

• When building, try to use clay and sand as mortar, but not cement.
• It is advisable to heat the finished smokehouse well.
• The best time to start smoking is in the morning.
• Bad weather is a bad helper when smoking.
• There is no point in looking into the smoking chamber every half hour.
• The temperature in the smokehouse must be within acceptable limits.
• A necessary attribute in a smokehouse is a fat tray.

You don’t need a lot of money, experience and effort in the creative process of how to make a cold smoked smokehouse. In the right mood, the entire work will take one day. Upon completion, you will be able to make excellent products and surprise your friends and loved ones with smoked meats with an unforgettable taste.

The fact that they are made with your own hands will add special value to the delicacies. But this may not happen if you have not yet started work.

Smoked fish and meat are considered delicacies for a reason - smoking not only gives the product a unique taste and aroma, but also significantly extends its shelf life. Products from the store, unfortunately, cannot be called smoked - “liquid smoke” concentrate has long been used for their mass production. As a result, the taste is mediocre, and their benefits are completely questionable.

You can smoke completely different products: the usual fish, meat and lard, as well as nuts, cheeses, vegetables and even fruits and berries. Of course, they require different modes: smoke temperature and smoking duration, as well as the wood chips used for this.

Smoking happens:
• cold, with slightly warm smoke 30-50ºС;
• hot, with a smoke temperature of 70-120ºС;
• semi-hot, at 60-70ºС.

The higher the temperature, the faster the meat and fish cook. Giving the smoke the desired temperature is a problem solved by the correct design of the smokehouse.

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Cold smoked

Its main difference is the extended chimney, in which the flue gases have time to completely burn out, harmful carcinogens from them are deposited on the walls of the chimney, and the products being smoked are enveloped in a light aromatic smoke. Meat after this treatment can be stored for several months, fish - from three to 12 weeks.

In the figure -, it can be installed on a site in a country house. The dimensions are arbitrary, therefore only the main structural elements are indicated in the drawing.

A cold smoked smokehouse consists of three main blocks: the firebox, the smoking chamber and the one connecting them. The firebox can be made of blocks, bricks or welded from metal. It must be equipped with an easily cleaned ash pan - the smoking time of some products is several days, and the ash must be removed during the combustion process.

The smoke output is adjustable; when igniting and at the beginning of the fire, the wood emits dark acrid smoke, which can spoil the taste of smoked meats. Therefore, the firebox is equipped with a smoke damper, directing its flow either into the chimney or out. Most often it is made in the form of a combustion chamber lid.