Do-it-yourself smokehouse from a saucepan: the operating principle of a homemade smokehouse from a saucepan

Design and drawings of a smokehouse from a saucepan

A smokehouse made from a stainless steel pan or other material used for hot smoking has the following advantages:

• products are prepared quickly, they do not need to be pre-prepared;
• Ready-made dishes have a bright taste and aroma.

Despite the fact that smoked meats cannot be stored for a long time, they certainly will not spoil. Because everyone will like the pleasant taste.

A smokehouse made from an old pan does not require any special construction skills. It consists of a lid, body, stand and grill. The basis is a metal container of the desired size, into which the products to be smoked should be placed. The stand is made of bricks or a metal corner.

Thanks to the baking tray in the smokehouse, fat dripping from the meat will not interfere with the normal smoldering of the wood

The pan can be placed on the grill. Skewers serve as supports.

Based on a simple version, other smokers are made not only for hot, but also for cold smoking

Important! The mini-smokehouse must be stable to avoid unpleasant and dangerous incidents during cooking.

The distance from the fire to the smoldering sawdust should be optimal

Examples of ready-made smokehouses from a pot with your own hands are shown in the photo:

A practical device for smoking fish is built from an old pan. You can smoke not only in a kitchen container, but also in a metal bucket with a lid

Smoking food can be done using two old pans

How to create a household smokehouse with your own hands

You can quickly and easily make a device from metal buckets, barrels or pans of any size. A grate is installed in them, and a hole is made in the lid for smoke to escape. The firebox for smokehouses is made of brick or metal. The manufacture of such structures does not require much physical effort or special skills.

Photo 1. Preparation for hot smoking chicken thighs in a pan, using a colander as a grate.

Project selection

When choosing a smokehouse design for home cooking, the dimensions of the device, its appearance and operating conditions are taken into account. The firebox in the device is located under the smoking chamber. The performance of the smokehouse depends on the size of the chamber.

Attention! To prepare medium portions of fish or meat, chambers measuring 50x50x30 are used. The most reliable material for creating cameras is a steel sheet with a thickness of 3-5 mm

The structure is assembled in stages. The process begins with the development of a drawing and calculation of the amount of materials.

Case manufacturing

Structural elements are cut out of a metal sheet using a grinder. They are connected to each other at an angle of 90 degrees using drip welding. To control the accuracy of geometric proportions, a carpenter's angle is used in the work. Internal seams are thoroughly welded. This welding method ensures the highest level of quality and reliability of the device. Handles are welded to the side surfaces of the box.

Photo 2. The manufacture of the smokehouse body from a metal sheet is almost finished, the seams have already been welded.

Preparing the bottom and lid

The bottom elements are cut out of a sheet of metal, taking into account that it will overlap the body. The lid is cut wider than the bottom by the thickness of the seal. The height of the walls of the lid and bottom is 2.5-3 cm. To remove excess smoke from the chamber, the smokehouse lid is equipped with a pipe.

Firebox

The firebox is made from ordinary bricks in the shape of a fire stand or from the bottom of a metal barrel. The structure is heated using an open fire.

Lattice

A grate and a tray for collecting fat are installed inside the box. For ease of cleaning and washing the structure, the tray and grill are removable.

For their manufacture, a 25x25 or 30x30 corner, a mesh and a metal sheet 1.5-2 mm thick are used.

For smoking meat or lard, hooks are used, which are suspended on special rods that replace the grate.

Smokehouse assembly

Before assembling the structure, all its elements are thoroughly washed and ventilated. It is not recommended to store parts of the device closed, and also to use the same smokehouse for cooking both meat and fish.

What will come out of the pan?

As we know, there are two types of smoking - cold and hot; only the second option can be made from a pan. It has its advantages:

• food preparation speed;
• no preliminary preparation of products is required;
• bright taste and aroma.

They keep much shorter, but given their taste, there is no need to store them for a long time; everything will be eaten in a few hours.

The main advantage of hot smoking with your own hands is that you can make the smokehouse itself very quickly, and depending on what materials you have, instantly.

At the stage of selecting a container for a smokehouse, we recommend not using galvanized pans, since zinc salts as a result of thermal effects negatively affect the human body. For these purposes, the optimal solution would be stainless, enameled and metal containers without a protective coating.

Options for mobile smokehouses

If desired, a piece of stainless pipe, a stainless box, a large flask of the required volume can be adapted for mini-smokehouses; their main components should be the elements listed above, and the location should correspond to their purpose. The wall thickness of the stainless steel smokehouse is selected in the range of 1.5-3 mm. A miniature smokehouse made from a flask is preferred by amateur fishermen who are accustomed to fishing alone. We recommend reading the article about a mini smokehouse for your home on our website.

Pipe smokehouse

Important: The hot smoked smokehouse must be as airtight as possible.

A more complex option is a do-it-yourself pipe smokehouse (Fig. 4). A stainless steel pipe of the appropriate diameter with a wall thickness of 2-2.5 mm can be an ideal basis for making a hot smoked smokehouse.

Bucket smokehouse for smoking fish

The bucket smokehouse (Fig. 5) has a similar structure. As a lattice, you can use a ring, which can be made by wrapping the outside of the bucket, approximately at the middle of its height. After this, the ring is removed and intertwined with thin stainless steel wire, resulting in the appearance of a lattice with cells of 10-20 mm. The resulting lattice is lowered into the bucket, stopping at a certain height. The use of stainless wire will ensure the necessary sterility when in contact with the processed products. We also recommend reading the article about a smokehouse for an apartment on our portal.

The tray can be an ordinary bowl of appropriate diameter and depth so that it can be placed on a stand of sufficient height between the grate and the layer of smoldering sawdust. When smoking, the lid should tightly cover the bucket.

Note: Based on experience, smoked meats made in mini smokehouses are prepared quickly - this is facilitated by the increased temperature, which is quite difficult to keep track of. As a result, products may turn out overdried if their readiness is not determined in time.

Making a homemade smokehouse from a saucepan

The smokehouse, regardless of its type and size, must consist of the following elements:

• Frame. In our case it will be a saucepan. The entire smoking process will take place in it.
• Grates (they can have different shapes) on which pre-prepared products will be placed during smoking.
• A lid that will help keep all the smoke inside the housing you are using. It should fit as tightly as possible to the pan so that the smoking process is uniform.
• Stand. A smokehouse will be installed on it. Firewood is placed under the stand to heat the fuel that will be inside the pan.

Scheme and drawings

There are various diagrams on the Internet, as well as drawings according to which you can easily make such a simple small-sized smokehouse yourself. There is nothing complicated in the design, so even an inexperienced person who has never used such equipment can handle the assembly process.

Tools and materials you may need

In order to make one of the simplest smokehouse options, you may need the following materials.

• One large saucepan.
• Old barbecue.
• Two strong bricks.
• One or two old grates.
• Metal dumpling or varenechnitsa.

This design, if you buy everything, will save at least half of the cost of a factory smokehouse.

Build process

A mini-smokehouse can be built from a saucepan using several durable containers that will have the same diameter. The upper container must be inserted as tightly as possible into the lower one so that there is no gap between them, through which smoke can leak during the smoking process.

Holes are made in the top pan, in the bottom, so that smoke can escape upward from the bottom of the structure, where the fuel is placed. The more holes there are, the better.

The grate on which the food will be placed should be placed a few centimeters from the lid. It is important that there is at least a little space between the lid and the stacked products. Otherwise, they will not be properly coated on all sides. The grille is very easy to attach. You need to make four holes in the walls of the upper pan, into which fairly thin rods are inserted. Then a lattice is laid on them.

Assembly

A metal tray on small legs is installed between the grate and the bottom of the upper vessel. It is worth making sure that it does not touch the walls of the container being used. It is necessary to install it, because the pan will be able to protect the products in the event that the fuel catches fire. In addition, it is into it that fat from smoked meats will drain, which should not fall on the smoldering wood chips.

Option #5. How to make a portable smoker from an old refrigerator

In most cases, old refrigerators are used by owners of suburban areas as cabinets in which all sorts of small items are stored. But few people know that it is quite possible to make a small-sized smokehouse from such a refrigerator. To do this, you should follow these steps.

Step one.

First, all the “insides” of the refrigerator are removed, leaving only the door and the box itself.

Step two.

A hole is made at the top for the chimney pipe.

Step three.

3 pairs of metal corners are attached to the side walls of the case at three different levels. The first two levels are covered with gratings and slats with hooks. As for the corners located below, they are needed for installing a tray in which heat will accumulate.

Step four.

The product will also require a strong tray for sawdust and an electric stove. The tile should be installed at the bottom of the body, and the pallet itself should be installed on top of it.

Step five

It is important that the door closes properly - this is necessary to minimize the entry of air

What materials can pots be used from?

When choosing a container for a smokehouse, it is important to ensure that it does not emit harmful substances when cooking food over a fire. Therefore, experts recommend taking a stainless, enameled or metal container without a protective coating.

To make a smokehouse from a pan with your own hands, you can take:

1. Food grade stainless steel pan. It is easy to wash, nothing sticks in it, and there is no rust. The downside of the idea is that such pans are expensive.
2. Enamel pan. When heated, enamel does not emit harmful substances and does not oxidize during use.
3. Aluminum cookware, which is light in weight and easy to clean. But when the temperature rises to 400 °C, it can crumble due to fragility. An aluminum smoker should not be left unattended if the heat is too high.

Important! It is prohibited to use a galvanized pan to make a smokehouse. Since zinc, when heated, begins to release harmful compounds that adversely affect human health.

Is it possible to make a smokehouse from an enamel pan?

When choosing a pan for a smoker, it is important to pay special attention to the thickness of the walls. An enameled container is lighter than a stainless steel one, does not emit harmful substances when heated, and has the desired thickness.

During cooking, it is necessary to monitor the smoking process so as not to spoil the products and the structure itself.

Is smoking from an aluminum pan harmful or not?

Features of aluminum cookware:

• since it quickly loses its shape, it is recommended to use it carefully;
• if the container is deformed, it is better to throw it away to avoid the release of toxic substances during cooking;
• food does not burn in aluminum containers, so it can be safely used not only for smoking, but also for preparing porridges;
• It is recommended to clean such dishes only with delicate detergents and immediately after removing food;
• It is recommended to choose an aluminum pan with a protective or non-stick coating.

A classic aluminum container can be safely used to create a smokehouse, subject to all safety rules.

Advice! Experts recommend using aluminum containers for cold smoking. If you decide to use the hot method, you need to cook at a low temperature.

Cold smoked smokehouse

A basic smokehouse made from a saucepan is designed for hot smoking. To make a device for cold smoking, you will have to work hard. The principle of operation of such a smokehouse is that the source of smoke is located outside. It makes no sense to dig a pit, as is done when constructing massive smokehouses, so in this case it is useful to use a smoke generator.

Despite the fact that we devote our article to homemade devices, it is advisable to purchase a factory-made smoke generator. These positive qualities are expressed in the fact that it is possible to adjust the temperature of the smoke, fully automate the process of supplying it, and also significantly save on material. When constructing a smoke generator yourself, you will need a container for wood chips, an electric heater, a pipe system and a compressor.

Custom assembly ideas

In addition to classic smokehouses, craftsmen also use extraordinary ideas.

From scrap materials in nature

In nature, it is easy to assemble a smokehouse with a minimum amount of materials. In this case, the firebox and chimney are dug into the ground and then covered with metal sheets made from waste. A box or pipe is installed at the top into which the products are placed.

Popular refrigerator system

An old refrigerator can work as both a smoking chamber and the entire device as a whole, if it is two-chamber: in one of its chambers there is a firebox, in the other there is a smokehouse itself.

Smokehouse from the refrigerator

DIY cold smoked smokehouse: drawings

This construction is demanding, since the smoke, before reaching the food, must reach a minimum temperature and get rid of harmful impurities and soot. Therefore, any drawing implies the following elements:

A combustion chamber (smoke generator) made of metal or brick. Due to the length of the process, it must have a convenient ash pan and a door to regulate the flow of smoke.

Smoking chamber. The low temperature allows you to choose different materials, including wood. An ordinary barrel or an old refrigerator can play this role.

Chimney. Its minimum length is 2000 mm, maximum - 7000. A larger distance is a guarantee of problems with traction. The best material is metal pipes, their diameter is more than 100 mm.

A little about the grille

Of course, it’s easier to take a ready-made option. But what to do if there is nothing suitable at hand? There are two ways. First: 4-5 holes are drilled in the pan at the required level, through which bolts are inserted and tightened with nuts. Such spikes become supports. The second method is to hang hooks, 5-6 of them at a distance, so that the fish hangs from the top to the grate. By the way, this is even better, because the lid does not close tightly, and the smoke comes out.

Pros and cons of DIY smokehouses

Homemade smoking devices will help you cook meat, chicken or fish in an hour or an hour and a half, including the time spent creating the smokehouse. The simplicity of the design and the abundance of possible materials for manufacturing make it possible to assemble a smokehouse without much experience .

When creating homemade smokehouses, it is important to take into account safety requirements, preventing spontaneous combustion of chips and monitoring the entire process of preparing smoked meats.

Preparing firewood and sawdust

The quality of products prepared by hot smoking is significantly influenced by the quality of the firewood and sawdust (shavings) used.

We recommend studying the material about a smokehouse for lard with your own hands on our website.

The best wood for smoking is considered to be firewood and sawdust prepared from hard deciduous wood - alder, oak, and fruit trees. It is undesirable to use birch firewood, which contains tar, as well as coniferous firewood due to the presence of resin in it, which gives smoked meat a bitter taste. Neither overmoistened nor completely dry firewood is suitable for these purposes. The former burn poorly due to excess moisture, the latter burn quickly, producing almost no smoke.

Hot smoked fish cooked in half an hour

To give smoked meats a pleasant taste and smell, you can add a few cherry and juniper branches to the firewood and shavings. It is better if you use burning coals left after burning wood for the fire - this will help maintain a constant heating temperature of the sawdust and the formation of translucent smoke for uniform smoking of products.

Two options for making a smokehouse

It all depends on the grid. If its legs are small, they can be bent, tearing them away from the circle, see photo.

And just put it on the bottom of the pan. And that’s it – your smokehouse is ready.

Option number two. If this is not possible, then you need to check the pan in three places according to the shape of the triangle, and screw in the screws on which the grill will rest.

Of course, with bending the option is simpler, but everything is individual.

The principle of operation of a homemade smokehouse from a pan

It will be useful to know the operating principle of the smokehouse in order to further improve its design and speed up the cooking process. The main point is the heating of the wood chips and twigs located inside the main body.

Under the influence of the high temperature emanating from the fire, wood chips moistened with water begin to smolder. They emit smoke, which, under the influence of high temperature, processes the food and ensures its smoking. Therefore, it is important to follow several important rules:

1. Distribute the wood chips evenly across the bottom of the pan.
2. Place products on the grid, leave a distance between them.
3. Soak the wood chips and branches well so that they do not burn, but smolder at the bottom, producing smoke.

From a medical sterilizer

A medical sterilizer or bixa can also be a good smokehouse. The walls of this product already have holes for steam to enter the materials being sterilized.
These containers come in different sizes, but 390x190 mm is sufficient for a smokehouse. also need two grates on stainless steel stands. One of them should be lower than the second. The difference between the gratings must be at least 80 mm. As an alternative to the lower grill, you can use a metal tray to collect fat and juices.

After thoroughly cleaning the product, the grilles are checked. They should fit tightly into the container. This is important regardless of whether the gratings are selected or made with your own hands.

Wood chips are poured into the bottom of the smokehouse. It is better to use an apple tree or other fruit trees.

Interesting: alder will add acidity to smoked products.

Such a smokehouse does not provide large portions of meat and consumes little fuel compared to larger units.

What to look for when choosing a stainless steel smokehouse

When deciding which device is best to purchase, consider the following points:

1. Steel thickness. Smokehouses made of 2 mm stainless steel are considered the best. It is possible to purchase a thicker-walled device, but this is irrational from a financial point of view, since the thicker the steel, the higher the cost.
2. The form is selected taking into account personal preferences. But a square installation is more convenient to operate and clean.
3. Depth of the smoking chamber. The deeper the container, the more products can be stored. In addition, smoke circulates freely throughout the container, ensuring complete and uniform smoking.
4. Ventilation gaps to maintain optimal cooking temperatures.
5. Tight fit of the lid.
6. Presence of a water seal. Complete tightness is achieved with a hydraulic lock.
7. The presence of a tray for collecting fat that flows from products during smoking will prevent the attenuation of wood chips and simplify cleaning of the device.

Preference should be given to store-bought devices with additional features, such as a thermostat and automatic cleaning. Their cost is higher, but their use is as simplified as possible.

How to make a hot smoked smokehouse from an enamel pan with your own hands

A smokehouse from a saucepan is made with your own hands at the dacha as follows:

1. The bottom of the container is covered with wood chips.
2. A mesh is installed in the middle of the container on which the meat will be smoked. The grid can be replaced with a dumpling maker.

3. The pan is placed either on an old grill or on stable metal rods.

   
   A smokehouse pan with steel grates produces delicious smoked meat.

To make the smokehouse stable, it is recommended to make a stand out of bricks.

A homemade hot smoker made from a saucepan can be improved. A baking tray is added to the device into which the fat will drain. The advantage of such a smokehouse is that you can cook fattier varieties of meat or fish in it. During smoking, the fat falls onto the coals and prevents them from smoldering. A baking tray will eliminate this problem, and the smoking procedure will be at the highest level.

The video clearly shows how to independently build a device for smoking food from a pan:

Fire for smoldering wood chips

In order to smoke food well, it is important to build a kind of combustion chamber that will produce the required amount of smoke.

Firebox options for a smokehouse from a pan:

• install two bricks on an edge, build a fire between them, and a smokehouse on top;
• a hole is dug in the ground in which a fire is lit;
• A fire is made in the barbecue and a pan is placed on top of the skewers, or two bricks are placed inside the barbecue, on which the smoking device is installed.

If food is smoked in an apartment, the source of fire is the stove. To avoid the spread of smoke throughout the apartment, close the lid of the pan tightly, and remove the smoke through the hole using a hose connected to a window or hood.

Hot smoking device

First you need to assess your capabilities, whether there is enough material at hand to make a smokehouse. If you have an old saucepan lying around at the dacha or in the garage, then the main part of the device is ready. You can take an aluminum pan if you don’t have a steel one.

It is not recommended to heat aluminum to high temperatures, as some chemical elements are released and penetrate into the food, but an even greater prohibition applies to galvanized cookware, so an aluminum pan, with some allowances, is suitable as a base.

An enamel pan will also work, but before you start constructing the smoker, you should fire it so that all the enamel burns off.

Sawdust or wood chips will be placed at the bottom of the pan. This means that the material will be heated on an external fire. It’s convenient to use a barbecue, but if you don’t have one, you can simply put two bricks on the ground and place a pan on them.

It is necessary to take into account the fact that fat will leak out of a hot product during the smoking process. You can't let it get on the wood chips, otherwise a bitter taste will appear. In order to collect fat, you can use a plate or frying pan. As a last resort, a homemade grease tray is placed directly on the wood chips, but for greater convenience, it is advisable to make a special stand so that sawdust can be added if necessary. Perhaps each master will have his own way of implementing each step in the design. We give an example that shows the principle and structure of a homemade smokehouse.

Perhaps the most difficult step to making a pot smoker will be attaching the sieves. Here we can suggest two good options. In the first case, at the installation level of the sieves, 4 or 5 holes are made in the side wall. Bolts are inserted into them and tightened with nuts. Such peculiar spikes protruding into the pan can serve as a support for a sieve. With the same success, if the height of the pan is sufficient, you can install a second sieve. Usually the first tier is located from the bottom at a height of 25 - 30 cm, and the second - 40 cm.

The second way to install sieves is to hang them on hooks. The length of such a hook should be equal to the distance from the upper edge of the wall to the level of the sieve. The sieve is hung on 5-6 hooks, and if you close the lid, a small gap will form between it and the wall (the hooks will interfere with a tight closure). This gap will even be useful, since you will not have to make a drainage hole for the smoke to escape.

Adviсe

When the time for the cold smoking recipe has expired, I remove the pan from the heat and let the fish air out.

When using the hot method, to avoid bitterness, I periodically remove the lid. In the cold method, on the contrary, this is prohibited, since the best conditions for the growth of bacteria are created inside.

I wish everyone excellent recipes and soulful evenings!

Smoking, whatever one may say, is a creative thing

And indeed it is! There are many nuances in this process, and a path full of discoveries awaits you as an experimenter. First of all, the products are salted in brine before smoking. If you do not want them to fall apart after smoking, after salting they should be dried a little, and this is especially true for fish, it has very tender meat.

PHOTO: YouTube.com The prepared product is laid out on a wire rack, and sawdust is poured into the bottom of the pan: alder or from fruit trees. Products are not smoked on birch or pine: this wood produces a lot of soot and bitterness

PHOTO: YouTube.com Smoking time also depends on the characteristics of the product: lard and meat require more time, fish - less. The size of the pieces also matters; the larger, the longer the processing

When everything is ready, do not rush to put the smoked meats on the table. After hot smoking, the product needs to “breathe”, otherwise it will taste bitter. Place it in a ventilated place for at least an hour and only then try it.

And all this thanks to an old leaky pan. Agree, an interesting and very practical idea! And most importantly - economical, you were already planning to throw away this container. And if it burns out after some time, then it’s not a pity, because there are other options for available materials. What are smokehouses made from? For example, from a washing machine, as in this short video:

Be sure to write in the comments how you liked the author’s idea. Is this device effective enough or maybe you can suggest some improvements? If you have made a home smokehouse yourself and documented the process in photos, send us your description, we will certainly publish it. And if anyone says that a woman cannot make such a smokehouse, you are deeply mistaken, you just need to be able to operate a drill, but otherwise a child can handle such a design. And what do you think?

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Types of home smoking

Cooking food by smoking it has been known for a long time. In Rus', this method of processing products became known already in the tenth century. There was a tradition of smoking foodstuffs with thick smoke on Spirit Day to ward off evil spirits. But not only mysticism and the traditional way of life contributed to the popularization of this method - all surplus products were processed in this way in order to preserve them for a long period.

Reference! Smoking is one of the types of heat treatment of products. During cooking, the dish is saturated with smoke, the formation of which occurs from the incomplete combustion of sawdust.

There are several types of smoking: hot, semi-hot, electrostatic, liquid smoke:

1. Hot smoking. The cooking process takes place at a temperature of over ninety degrees, moisture does not leave the product, it is simply saturated with melted fat. For such smoking you need a metal box with a tight-fitting lid. The product turns out very juicy, with a rich aroma. But you can’t store it for a long time.
2. Semi-hot smoking. The smoke temperature during this type of smoking is 40–60 degrees, the whole procedure takes from 12 to 48 hours. This type can be called intermediate between hot and cold.
3. Cold smoking. It occurs at a smoke temperature of up to 30–40 degrees. The procedure usually lasts several days, but smoked products can be stored for much longer. During the smoking process, the products heat up a little and become saturated with the smell of smoke. Since this is a time-consuming procedure, you need to maintain the required temperature all the time.
4. Electrostatic smoking. This technique is used exclusively in industry, when you need to smoke a lot of products and quickly. The basis of this type of smoking is the acceleration of smoke diffusion in an electrostatic field. The finished product should be kept in the refrigerator for several days.
5. Liquid smoke. This is a special type of food processing. One might say that it is not smoking at all in the usual sense. There is no smoke, but there are woody scents. After treatment with liquid smoke, the product is subjected to heat treatment.

How to use?

Everything is very simple: moisten the wood chips or sawdust with water and squeeze it out. Place it on the bottom of the pan. Place a grill on top, and fish soaked in spices on the grill (salt and pepper will be enough). Close the lid and place it all on an alcohol, gas burner or on the coals of a fire.

Smoking usually takes 10-30 minutes. And the fragrant, smoked fish is ready.

When camping or fishing, this is simply a delicacy. Because food in the fresh air acquires a truly magical taste. Therefore, spending 10-15 minutes on building a camp smokehouse is worth it.

Improved model

This smokehouse can be modernized. If you drill a hole in the lid and solder or weld a piece of tube, then you can put a smoke exhaust hose on it.

The sides are soldered or welded to the walls and lid of the stainless container. Water is poured into the groove on the wall and you get a smokehouse with a water seal. Such a device can be used even in the kitchen of a city apartment.

Improved smokehouse model

Unusual homemade smokehouse

The author of the channel, Leonid Timo, made a video lesson for DIYers, for those who make all sorts of things with their own hands. The author lives in Buenos Aires, where smokehouses are not sold, this is not the former Soviet Union, so anyone who wants to do it does it themselves, but there are few such masters.

We'll show you how we'll make a smokehouse to smoke lard, fish, everything at home, in an apartment, so that the neighbors don't quarrel too much.

Smokehouses in this Chinese store.

First. The owner inherited an old frying pan, deep and good. We will use it - this is one item of the smokehouse. We got an iron, bought a new one, and left the heating element for the smokehouse. I cut a little bit so that the cord would come out. We'll redo the last one. You need a frying pan or something to prevent the iron contacts from coming out and touching the main body of the device. I bent them a little, we will also prepare this place so that it can work with high temperatures, you have already seen half of the device.

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How to use a homemade smokehouse

All work begins with the preparation of products for smoking, but since this preparation is considered when describing recipes, we are only interested in the technical part of the issue. A fire is lit in the barbecue. Any firewood can be used, since the smoke from it does not reach the product and does not affect the taste of the latter.

It is important in this process that the firewood has time to ignite. Otherwise, the temperature inside the smoking box will rise and you will not be able to control it. Please note that too high a temperature will result in the food being baked rather than smoked.

At the same time, we are preparing the smokehouse. Wood chips are poured into the bottom of the pan. Usually 100 g is enough. A fat tray is placed on top of the chips, and the pre-prepared semi-finished product is laid out on sieves. The top of the pan is closed with a lid and placed on the grill. It will take some time before the wood chips begin to smolder. This time is not taken into account in the recipe description. As soon as smoke begins to come out from under the lid, the smoking process can be considered to have begun.

Over time, the vapor density inside the smokehouse increases. Excessively moist smoke can impart a bitter taste to the product. To prevent this from happening, you will need to open the lid for a while. Note that if there is a gap under the lid from the hooks for the sieves, then this will not be necessary, and if the smokehouse is made of a pressure cooker, then you will need to open the lid 15-20 minutes after the start of smoking.

When the allotted time for this product has expired, the pan should be removed from the grill and allowed to cool. Only after the prepared dish has been well ventilated can it be served. This advice is also relevant for the reason that hot meat or fish may fall apart when you try to remove them from the grill.

There is nothing fundamentally new in cold smoking, but the process cannot be interrupted for the first few hours. It is at this time that a favorable microclimate is created in the fibers of the product for the growth of bacteria. If smoking is stopped, then with a high degree of probability the product will deteriorate. After continuous smoking for 7 or 8 hours, you can take short breaks.

Making a cold smoked smokehouse

There are many options for making a design for cold smoking. We decided to provide you with step-by-step instructions for making a smokehouse from plastic film.

• Step #1. Buy 2 meters of the thickest film. Typically, this film is used for greenhouses. The film sleeve should be sewn up on one side. The result will be a bag.
• Step #2. To build a smokehouse, you need a small, flat area measuring 1 square meter. At the corners of the site, stakes 2 m high are driven in. At the top, the stakes are connected to each other by crossbars. The structure must be stable.
• Step #3. Opposite stakes are connected to each other by diagonal rods in 2-3 rows.
• Step #4. When prepared for smoking, it is hung on rods. Fish carcasses should not touch each other.
• Step #5. Pull the prepared bag over the structure to the middle. Half a bucket of burning coals is poured onto the site and green grass is placed on top.
• Step #6. Lower the film to the ground and press it well to make the smokehouse airtight. The cold smoked smokehouse with your own hands is ready and this required a minimum level of expenditure.

If necessary, add fresh herbs to create thick smoke inside the smokehouse. After 3 hours, remove the bag and ventilate the fish. Large fish carcasses must be smoked again the next day.

There is a similar article on this topic - Do-it-yourself barbecue made of brick and metal.