WE MAKE A SMOKEHOUSE BY YOURSELF

Country house or cottage is the best fit for arranging your own small smokehouse, allowing at any time to enjoy delicious smoked meat, bacon, poultry or fish.

The construction of the smokehouse will not require titanic financial costs or extremely deep knowledge of construction, and the result will exceed all expectations, because no one of the most sophisticated store delicacies can be compared with homemade food cooked with your own hands.

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Approximate price of construction

The construction of the simplest dacha smokehouse will cost 1000-1900 p. To build it, you will need the following items:

barbecue grill (180-245 r);
metal dumpling (500-750 r), and for many this wonderful thing, similar to massive honeycombs, could have been left behind since Soviet times;
two ordinary red bricks (13-17 p per piece);
metal grill (200 p);
metal tray (150 r);
a 5 liter pot or a metal bucket (180-500 r), of course, there is no need to buy new ones, you can take the old ones as long as they are clean and whole, without rust.

To make a smokehouse:

in a brazier two bricks are put;
a saucepan is set on top of them;
the grate is put into it as a support;
a tray or tray is placed under the grill, where fat and juice will flow;
on the lattice put a massive metal dumpling.

A simple smokehouse is ready. Now you need coal or wood, as well as wood chips. It is necessary to take wood chips so that it covers a bottom of a self-made smokehouse with a thin layer. A small handful is enough.

It should be remembered that in order to reduce the amount of hazardous substances released from the smoke, the chips must first be thoroughly soaked.

Smoke should not be too much, as it will badly affect the taste of the dish, giving it a strong bitterness, and may even be harmful to health, causing digestive disorders and interruptions in the work of the pancreas.

Most often used for smoking wood chips from the wood of fruit trees - plums, pears, apples. Alder wood chips will give sourness to smoked meats, and oak - a pleasant and lasting aroma. Coniferous woods such as pines, spruces and fir are absolutely not suitable for smoking, as they will give the smoked flavor a bitter taste.

If birch wood chips are used, then it must be without bark. To vary the taste of smoked meats, juniper, mint, leaves of cherry or currant are added to the chips.

Erection of a stationary smokehouse from a brick is already a more financially costly undertaking, which will cost $ 100-200.

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Smokehouse with his own hands

The first thing to do when building a stationary brick smokehouse with your own hands is to choose a suitable place for it.

Do not forget that its use is associated with fire, so it should not coexist with residential or residential buildings.

Dedicated under the smokehouse site should be at least 4 X 4 sq. M. In addition, it should be built so that it fits into the surrounding landscape. It is better to choose a place on a hill with a slight slope.

What materials are needed

For the construction of the smokehouse will need the following:

150-200 pcs of bricks, but not silicate, because when heated silicate can release harmful substances;
dry mix for masonry, clay mortar;
non-galvanized metal pipe or iron barrel without bottom;
furnace blowing door or metal cover.

Description of construction

Previously in the ground they pierce a trench for a chimney with a depth of 25 cm, a width of 35 cm and a length of 3 m.

After the trench has been dug, you can begin laying the walls of the chimney canal, which is performed on the edge using only clay mortar.

Along the top, the channel is covered with heat-resistant material, for example, a metal sheet 4 mm thick.

At the end of the chimney, a smoke chamber is installed with an area of 1 sq. M and a height of up to 1.5 m. In this capacity, a metal barrel without a bottom or a pipe is used.

It is quite admissible to lay out the smoke chamber from the same brick. The main thing is that the chimney canal goes into the inner part of the chamber not less than 25 cm. After the brickwork has completely dried, it is covered with a layer of earth at least 10 cm thick.

In the upper section of the smoking chamber, metal rods are installed on which products prepared for smoking are suspended. The camera is covered with a stove door or a metal lid of suitable size.

Homemade smokehouse for the apartment

In a small smokehouse, it is easy to remake an ordinary pressure cooker, and you can use such a device not only in the country, but also in a city apartment.

First, the valve is removed from the pressure cooker lid, then the grill is cut out. In width, it should coincide with the internal diameter of the pressure cooker, and in height - to reach its middle.

The next thing to do is to bend a semicircle a metal strip about 2-3 cm wide. It should be placed on the bottom of the pressure cooker and covered with cherry or apple wood chips.

Then pick up the usual porcelain plate of such a diameter that small cracks remain between the walls of the pressure cooker and its edges. The plate will play the role of a pallet for juice and fat. It is placed on a bent metal strip, a grate is placed on top, and products prepared for smoking, such as sausages or chicken ham, are placed on the grate.

Then they close the pressure cooker with a lid without a valve and, where the valve was located, insert a hose into the fitting, which leads to an exhaust umbrella or just into the air vent.

Pressure cooker put on high heat and smoked foods 30-35 minutes.

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Simple smokehouse from old fridge

An old fridge does not need to be thrown away. It is better to turn it into a small and convenient cold-smoked chamber.

This is done very simply:

insulation, plastic casing, refrigeration unit are removed from the refrigerator; sealant is scraped from joints if necessary;
the back wall of the refrigerator is closed with a piece of sheet steel;
then a hole is drilled in the upper wall of the freezer, where smoke will go;
in the lower part of the refrigerator they put a pallet of suitable sizes or, if this is not available, made by hand from sheets of steel with a thickness of approximately 0.5 mm;
under the fridge put electric stove.

Chips are covered with a thin layer on a pallet and heated from below with tiles. Smoking products are laid out on the iron lattice-shelves of the refrigerator.

To sawdust slightly smoldered, but did not burn, they should be maximally cut off the access of oxygen. For this, the refrigerator door closes tightly on the latch.

It is not so important whether the smokehouse is made of brick or made of the most elemental improvised means - the taste of homemade smoked meat will be a real pleasure.