Smoke fish in an iron barrel. Smokehouse from a barrel: the necessary materials and instructions for making it yourself. Hot smoking in a barrel

Home-made smoked meats are a delicious and environmentally friendly delicacy, and a do-it-yourself smoker from a barrel will help you prepare them. There are many varieties of smokers, made from a wide variety of materials, but the simplest and most cost-effective way is a barrel smoker.

Smoker device

In any smokehouse, regardless of the material from which it is made, there should be two chambers: in one, firewood or special shavings are burned with the formation of a large amount of smoke, in the other pre-salted meat, fish, cheese and other products are loaded. The chambers can be separated by a chimney, or they can be located one above the other. In the first case, cold smoked products are obtained, since the smoke, moving along the pipe, has time to cool down. In the second case - hot smoked products, since cooking takes place at an elevated temperature.

The design of such smokehouses is somewhat different. The smoker for cold smoking from a barrel has a remote wood-burning stove, welded from sheet metal or stacked from bricks. The smoking chamber consists of a barrel in which hooks or grates are fixed for placing products in one or more tiers. The top of the smokehouse is closed with a perforated hardwood lid or jute bag - the lid prevents smoke from escaping while releasing water vapor. The wood-burning stove is connected to the smoking chamber by a chimney. The temperature of the smoke entering the smoking chamber depends on its length. Firewood for this type of smokehouse must be of high quality: hardwood, dry, not rotten. The best option is alder, as well as fruit trees and their branches.

The smokehouse for hot smoking uses smoke from smoldering sawdust or shavings placed on the bottom of the smoking chamber. Below, under the smoking chamber, they arrange an ordinary wood-burning stove with smoke extraction. Place the food on the wire rack. Since fat can be released from fatty meats or fish as a result of hot smoking, a solid tray must be installed under the food grill, leaving a gap between the walls of the chamber for the smoke to escape.

Smokehouse from a barrel: manufacturing technology

Necessary materials:

Metal barrel with a volume of 100-200 liters;
Reinforcement cuts with a diameter of 6-8 mm
Lattice wire, steel or copper;
Iron sheet 3-4 mm thick for making the bottom of the smoking chamber;
Trimming a corner for making legs;
Hinges for the door of the combustion chamber;
Cutting a pipe with a diameter of about 10 cm to perform a chimney;
Welding machine and grinder.

The barrel for the manufacture of a smokehouse must be clean inside, without residues of chemicals and substances with a strong odor. If the barrel is dirty, it must be washed or burned with a blowtorch.

Smokehouse use

In such a smokehouse, you can use any firewood, including conifers. The smoke from the combustion of firewood is discharged outside, and smoke from the smoldering shavings of hardwood is used for smoking, which gives the products a beautiful golden color and a delicate taste without bitterness. The shavings can be made independently by cutting a dry tree with a knife: alder, apple, plum, cherry plum; or use a ready-made one - it is sold in gardening stores. The shavings are placed in an even layer on the bottom of the smoking chamber, a pallet is placed on the cruciform reinforcement, and the grate is put in place. Fish, meat, bacon or cheese are placed on the wire rack, tied with twine or cotton thread. Cover the top of the smoker with a lid or bag.

Video - do-it-yourself barrel smokehouse

Melt the oven. When the bottom of the smoking chamber heats up, the shavings begin to smolder, and the smoking chamber is filled with smoke. The time for smoking fish is about 30 minutes, meat and lard - 50-70 minutes, cheese - 40 minutes. Do-it-yourself products made in a smokehouse from a barrel are completely natural, healthy and very tasty.

The barrel can also be used to make a fairly simple cold smoked smokehouse.

Previously, it is imperative to rid the barrel of the paint coating and the remnants of the contents accumulated on the walls, and this is done very simply, you just need to burn it on the fire and all the paint, the remnants inside, will simply burn out. Next, the barrel must be cleaned of soot and soot, it is best to use a high-pressure washer, everything will fly off in a matter of seconds)) In this simple way, you can prepare the smoking chamber for the next stage of construction.

Next, a firebox and a chimney are made, for which a trench is dug and a metal pipe is dug in, the combustion chamber itself can also be made of metal, or brick, stone. Then a small podium for the barrel is created and the chimney is connected to the smoking chamber. Inside there is a net, a tray for collecting fat, hooks and fittings for hanging products, from above it is covered with a wooden lid knocked together from a board.

A thermometer is installed to control the temperature. To give the barrel a more attractive appearance, it can be trimmed with planks on the outside, or you can put an old wooden barrel on top.

And so, let's look at what exactly the author needed to create his smokehouse?

Materials (edit)
1.metal barrel 200 l
2. armature
3.Board 25mm
4.wire
5.sheet metal
6.metal pipe
7.wood barrel
8.the thermometer
9. riveting
10. pole
11.s camouflage net

Instruments
1.Bulgarian
2.drill
3.hacksaw
4.hammer
5.Shovel
6.scissors for metal
7.ruler
8.pliers
9.High pressure washer

Step-by-step instructions for building a cold-smoked smokehouse with your own hands.
The first step is to determine the location of the smokehouse on your site, it should be located at a distance from capital buildings, as well as not create smoke for others and neighbors, naturally)

For the firebox, a hole is also dug, and the walls are made of metal, you can also use brick or stone.

Then you should connect the combustion chamber to the chimney pipe, the author did it as follows.

During the construction process, it is imperative to check the draft, namely, to light the firewood in the firebox and see how the fire and smoke behave, if everything goes into the chimney then the draft is excellent. It is better to do the check while the pipe is not buried, so that you can fix everything in the process.

Everything works fine, traction is normal.

A small podium is made for the barrel, because it should be located above the level of the firebox. The chimney with the smoking chamber is connected at the bottom, for which a special hole is made in the bottom of the barrel. You also need to install a metal mesh so that the product that has fallen from the hook does not get stuck in the pipe and thus block the path of the smoke, and falling onto the mesh will simply smoke.

To make the smokehouse look more attractive, the author put an old wooden barrel on top.

It is also necessary to make a lid, for which you can use a regular board, for example, the author took 25 mm. It is advisable to make a handle on the cover for easy opening.

Installation of a thermometer will also be important.

A smoker with a thermometer will be easier to control and maintain an optimal temperature.

After everything is ready, the master tests his creation and smokes the first batch of the product. Kinds firewood in the firebox and covers it with a lid, leaving a small gap for air to enter. Burning should be weak (smoldering)

The product is laid and covered with a lid.

For convenient hanging of the product, the author made perches from reinforcement, and bent hooks from steel wire. Also, the product must be placed in a net or tied with a natural string, so it is secure and the meat will definitely not fall during the smoking process.

Periodically, you should look under the lid and observe the condition of fish and meat.

The smoking time depends on the product and the temperature; fish will naturally be smoked less than meat and lard.

Artem Shchavelsky

A A

The main part of a home smokehouse is a smoking chamber. It is made from different materials, one of the options is a metal or wooden barrel. You can make a smokehouse from a barrel with your own hands in the country or in the courtyard of a private house.

Homemade barrel smokehouse

The best option is to make a smoking chamber from a two-hundred-liter barrel. A smokehouse from a barrel of this size has a high productivity and it is easier to maintain the required temperature in the hot smoking mode.

The shape of the smokehouse from a large iron barrel allows you to arrange the hooks for sausage or fish in several rows.

In addition to the advantages, such a device has disadvantages. During operation, smoke is emitted from it, therefore the device cannot be used indoors, for example, in the kitchen. For this you need.

Smokehouse scheme from a barrel with a capacity of 200 liters

Smokehouse from a small barrel

It is not always possible to make a smokehouse from a barrel with a capacity of 200 liters. In this case, you have to use barrels of 50, 60 and even 20 liters. The design of these smokers does not differ from those of larger sizes, with the exception of the number of grates with products and productivity.

An alternative to the smokehouse from a barrel is a similar design.

How to make a hot smoked smokehouse at home from a barrel

The most common device is for hot smoking. Such a device is easier to manufacture, and the processing process lasts 0.5-2 hours.

Before starting production, it needs preparation. It is enough to wash the oil barrel with a solution of soda or dishwashing detergent, containers from under other liquids must be burned out with a gas burner.

Simple hot smoked smokehouse

The easiest way is to make a hot smoke treatment device. For this, holes are drilled in the walls of the metal barrel, into which steel rods are inserted, with the help of which grates with food and a tray for fat are attached. The lower rods are installed at a height of 5 cm from the bottom to install the pallet, following for the grates, every 15-20 cm. Sawdust is poured into the bottom of the barrel.

A large container is used as a smoking chamber and is installed horizontally:

Cut out the sidewall along its entire length and 1/3 of the circumference.
Hinge the cut out as a cover.
Drill Ø10mm holes for steel rods Ø8mm at a distance of 1/3 and 1/2 of the diameter from the bottom of the smoking chamber.
Make a pallet and grates that will be installed on the rods.

The smaller barrel is installed vertically. This is a furnace for the device:

The top cover is removed.
The upper part is trimmed so that it can be connected to the smoking chamber without gaps.
Two doors are cut out - a large one at the top for loading firewood, a smaller one above the bottom for blowing and cleaning the stove from ash.
The doors are hinged.
A grate made of metal with a thickness of at least 5 mm is fixed inside the barrel between the doors.
A Ø100mm hole is cut at the top rear for the chimney.

After the manufacture of the individual parts, they are assembled and a chimney is connected to the stove.

The principle of operation of such a smokehouse is similar to other hot smokers:

Sawdust is poured onto the bottom (lower side wall) of the upper barrel.
A tray for fat and a grill with food are installed on steel rods.
A fire is being made in the stove.
The sawdust heats up and emits smoke.

Assembling a smokehouse from two barrels

Universal device for cold and hot smoking

The homemade barrel smoker can be used for all types of smoking:

In cold mode, a pipe with a smoke generator is connected to the tank. It connects through a hole in the bottom of the side wall.
In hot mode, the chimney hole is closed with a wooden or metal stopper and it is installed on a brick support. A bonfire is made between the bricks.

Diagram of a universal smokehouse for hot and cold smoking

Electric smokehouse

If you install an electric stove on the bottom of the barrel, it turns out. In this case, an old cast-iron frying pan with sawdust is placed on the hotplate, and the grease tray is placed 5 cm above the frying pan.

The wire from the stove is led out through a special hole at the bottom of the wall of the smoking chamber. When a temperature sensor is installed in the upper part of the smokehouse, it maintains a constant processing temperature and the electric smokehouse becomes automatic.

To use the electric smokehouse in a closed room, it is necessary to equip the barrel with a water seal. and a flue pipe is characterized by reduced smoke emission.

Diagram of an electric smokehouse from a metal barrel

How to make a cold smoked smokehouse out of a barrel

From such a container, not only a hot smokehouse is obtained, but also cold smoking.

In these devices, the processing of products is carried out at a temperature of 20-40 ° C, therefore, the smoke is generated not in the barrel, but next to it and enters through the chimney. Its length depends on the design of the smoke generator.

To improve the quality of smoke and finished products, the chimney can be equipped with a cooler, filter, condensate trap and other accessories, therefore such devices have a more complex design than those intended for processing products with hot smoke.

The analogue of this apparatus is.

Smokehouse from a barrel without a bottom

These smokehouses are located on the slope of a hill or ravine, smoke is produced by burning wood in a pit or small hearth located at the bottom of the chimney:

On the hillside, dig a ditch 5-10 meters long with a section of 15x15 cm.
Dig a hole 50x50x50cm in the lower part of the ditch.
Cover the chimney with boards, slate or metal sheets, leaving the upper end of the ditch uncovered for a length of 20 cm.
Make lattices from the bars and fix them on 4 vertical slats.
Install slats with grates over the uncovered end of the ditch.
Place meat or fish on wire racks.
Cover the food rack with a bottomless barrel.
Light a small fire in the hearth.

You need to heat the stove only with wood from deciduous trees.

Smoker from a metal barrel without a bottom

Smokehouse from barrel and pipe

A similar design can be done in the courtyard of a private house:

The fire is made in a small brick or steel stove.
Smoke enters the barrel through a Ø100-150 mm pipe with a length of 3-5 meters.
The chimney is connected to the barrel through a hole in the wall at a height of 10 cm from the bottom.

To provide traction, the barrel is installed on a stand so that the bottom is higher than the stove.

Cold smoked smokehouse from a barrel

Smoking with a smoke generator and a fan

If there is a lack of space and to save sawdust for generating smoke, a smoke generator is located next to the barrel. In these devices, smoke is emitted when sawdust smolders. To improve traction and increase smoke generation, an ejector is installed in the upper part of the generator, to which the compressor is connected.

processes food longer than a hot smoked smokehouse, but the snacks are of a higher quality.

For an even flow of smoke to the products, the chimney is connected to the lower part of the smoking chamber.

There is no need to use a powerful compressor to operate the smokehouse. It is allowed to use a computer cooler or similar exhaust or blower fan:

A hole is cut in the bottom of the plastic bottle with a diameter corresponding to the blades of the cooler.
With scotch tape, the fan is attached to the hole as tightly as possible.
A hole is drilled in the cover to match the PVC tube for supplying air to the ejector.
The cap is screwed onto the bottle and a tube is inserted into it.
The place where the hose enters the cover is wrapped with adhesive tape.

To adjust the air flow, the fan is connected through a dimmer or its inlet is covered with a piece of thick paper.

Making a fan at home

Smokehouse from a wooden barrel

For cold smoking, it is allowed to use not only a steel barrel or stainless steel, but also a wooden one. Lattices are also allowed to be made from wooden blocks and slats.

There are two types of wooden barrels:

From individual rivets. The grates are installed on steel rods in the same way as a metal barrel.
Made of thick plywood. The grates are assembled on racks into a one-piece structure and lowered into the smokehouse from above, along with the products.

There are two ways to introduce smoke into a wooden barrel - through a chimney dug in the ground or using a smoke generator through a chimney. For the tightness of the place of connection of the chimney, it is coated with clay or dough made of flour and water.

Drawing of a smokehouse from a wooden barrel

Smoker with socket and blowtorch

For the production of smoke, you can use a small metal container with a removable lid, preferably thick metal. Another name for this container is "cartridge". It is so called because of its cylindrical shape, like a gun case and sawdust inside instead of gunpowder.

The cartridge is heated by a fire or with a blowtorch. For the entry of smoke into the barrel, it is connected to it at the bottom by a pipe with a 1 / 2-3 / 4 ″ thread. For better cooling, the pipe should be at least 1 meter long.

The barrel with the cartridge can be used as a hot smoked smokehouse. In this case, sawdust is poured to the bottom, and a fire is made under the barrel.

Hot smoker from a metal barrel with a blowtorch and a holder

Cold smoked products have a refined smell and taste unlike meat cooked over hot smoke.

Therefore, many owners of private houses and gardening plots prefer to arrange with their own hands a smokehouse not hot, but cold or combined smoking. Such a device is convenient in that it is versatile.

How to choose and make a container for a cold smoked smokehouse from a 200 liter barrel

In cold smoked smokers, the food chamber and the hearth are at some distance from each other and are tightly connected to each other by a chimney.

This design allows you to get chilled smoke, the temperature of which decreases during movement along the channel from one node to another.

The smoking chamber and hearth can be made of different materials. An excellent choice would be a barrel, roomy and durable, with a volume 200 liters... Any metal (not plastic!) Container is suitable for a cold-smoked smokehouse.

If a barrel of oil or fuel is available, it can also be used, but after pretreatment. First, you need to wipe the walls of the container and its bottom as cleanly as possible, and then burn it over the fire.

There is no other way to get rid of the foreign smell. Next, the barrel is cleaned again, this time from soot and soot. If there is hydrodynamic mini-sink "Karcher" or its analogues, rinse the container well. After that, it will be ready to serve as a smoking chamber for any products.

The choice of the design of a cold smoked smokehouse

There are two main working units in a cold smoked smokehouse:

smoking chamber(otherwise it is called "smoke cabinet");
hearth(he's a stove).

Both the first and the second node can be made from the barrel, but it is better to use this container as a smoke cabinet. If it is decided to build a hearth in the second barrel, it is recommended to install it horizontally rather than vertically. A container laid on one side will serve as a good protection from the wind, it will be much easier to service it.

Which hearth is more convenient?

For stationary cold-smoked smokers, designed for many years of service, a solid hearth is required. In this case, either a mini-oven is laid out of bricks, or the well-known metal "potbelly stove" is used.

The firebox can also be built in the ground by digging a rectangular hole with a depth 30-40 cm... In this case, the optimal design for a cold smoked smokehouse will look like this:

a hole dug in the ground;
a hermetically sealed trench on top;
a barrel installed directly above it without a bottom, but with a lid.

How to fold the chimney

An important structural element is a chimney. It can be laid both underground and above ground. There are different opinions about which of these options is better. When choosing, you need to be guided by the fact that the purpose of the chimney is to cool the smoke.

Attention! If the household is located in a climatic zone with predominantly high temperatures, it is reasonable to build a smoke duct underground type... In this case, the smoke will cool much faster than in a chimney under the hot sun.

There are several options for the device for the passage of smoke.

Metal pipe.
Trench tightly covered on top with any suitable materials: boards with polyethylene and soil, stainless steel sheets, slate sheets, plywood, tarpaulins, concrete blocks or slabs, etc.
A solid structure made of brick or stone.

Each owner chooses the version of the cold smoked smokehouse device that suits his case.

Optimum chimney parameters:

length 3 m;
height 25-27 cm;
width 30-50 cm.

Reference! If the length of the ground chimney is not sufficient to fully cool the smoke, this process can be speed up hanging a wet rag on the pipe.

Smokehouse location

Cold smoking is a lengthy process that takes from 5 to 7 days for one batch of products. This largely determines the choice of a place for a smokehouse.

Important! First of all, it should be convenient, allow you to lay out the products and sit down, servicing the firebox; the hearth should be far from green spaces and wooden buildings. In addition, there must be sufficient space for the construction of the chimney.

The device of the simplest cold-smoked smokehouse with your own hands: photo

Markup.

Before starting work, it is highly advisable to sketch by hand a drawing of the future smokehouse. In accordance with it, you need to make markings on the ground. To do this, you need pegs, a tape measure not less than 5 m, a marking cord or twine.

Pegs are driven into the place of installation of the barrels so that a square is obtained, the dimensions of which are less than the diameter of the barrel 15-20 cm... On the side of the square, from which the smoke channel will depart, measure 30-50 cm in such a way that this segment is located exactly in the middle; mark these chimney exit points with pegs.

Photo 1. Drawing-layout of a cold smoked smokehouse is the first thing to start with.

In the direction of the channel using a tape measure measure 3m and set the peg; do the same with the second wall of the channel. A marking string is pulled between the pegs at the square and the pegs of the beginning of the chimney. They begin to mark the firebox (its optimal dimensions: width is 20-30 cm more than the width of the chimney, length is 50-60 cm).

Excavation.

Excavate soil to a depth 30-40 cm according to the lines of the marking made.

Leveling and compaction of the soil.

If the soil at the site of work is unstable (mainly sand or sandy loam), you will need to strengthen the walls of the dug trenches in any convenient way. For the chimney and the location of the smoking chamber, you can choose boards, slate, metal sheets. Only non-combustible materials can be used to strengthen the walls of the firebox. The best option is to lay out its walls with brick or stone.

Decoration of the upper part of the firebox.

To regulate the intensity of smoldering and burning, a damper must be built above the firebox. To do this, use a metal sheet of a suitable size. It should fit snugly against the edges of the firebox to prevent wind blowing. For this purpose, the neck of the firebox is drawn up. 1-2 rows bricks laid on the mortar.

Barrel preparation.

The main purpose of the oven is to contain food. To do this, it must be properly equipped. The food can be placed on wire racks or hung on hooks. As the latter, they traditionally use a curved letter S wire... The grilles should only be metal. You can make them yourself from scrap materials or use ready-made solutions (for example, grates from an old refrigerator).

Photo 2. The metal grill on which the meat is smoked should be conveniently equipped.

Supports are required to place them inside the barrel. You can go the simplest way: line up opposite each other 2 rows of bricks which, in turn, from 2-3 bricks stacked on top of each other with a spoon. A grid is installed on this support.

But there is another way to save the space occupied by bricks in the previous version. 4 holes are drilled in the walls of the barrel at the same height. Bolts of the appropriate diameter are inserted into them and tightened with nuts. The grating is mounted on these protruding pins, which can be connected to each other crosswise with a wire.

Smoking gives various products a special taste and aroma. Smokehouses are used for this cooking method. You can make such a unit yourself from a barrel; there are several options for the device.

Required materials and tools

To make a smokehouse, you need a fairly capacious barrel. The optimal volume is 200 liters. The container should be metal and heat-resistant, especially when used for hot smoking. Better to find a stainless steel barrel. If it is covered with paint or other compound, then this coating must be removed.

It is undesirable to use fuel barrels. If there is no other option, then the container must be thoroughly rinsed and kept on fire so that the remnants of the fuel burn out.

In addition to the barrel, you also need to prepare a tool and auxiliary materials. The specific list depends on the method of making the smokehouse and may include the following items:

Bulgarian;
welding machine;
sheet metal - for the cover, strengthening of individual sections;
corners as guides for racks and baking sheets;
fittings;
handle, hinges and lock (latch) for the door;
pipes, fittings, chimney couplings;
ruler and chalk for marking;
thermometer.

Manufacturing options

Making a smokehouse with your own hands is quite simple. There are several options for the implementation of such a device - for this it is not even necessary to have any special skills.

Hot smoking horizontal smokehouse

To make such a smokehouse, the barrel must be placed horizontally. If it does not have a top, then it must be welded with sheet metal. Then they act according to the following algorithm:

Cut out the lid. It will open upwards. The top of it should be positioned along the top edge of the barrel.
Attach the resulting cover to the hinges. Weld the handle for convenience, if necessary, make a lock or latch.
Fasten the edges of the hatch with sheet metal, slightly going beyond the edges of the hole, which will prevent the cover from falling inward.
Make a hole at the top from either side of the smokehouse body and make a small chimney using pipes or fittings.
Inside the smokehouse, just below the bottom of the hatch, weld or bolt the rails for installing the grate.
To facilitate cleaning, you should also make a drip tray for collecting grease and make guides for it. Chips can be poured directly onto the bottom of the smoker.
Make a smokehouse stand. To do this, you can make a stand in the form of a stool without a seat. For stability, the legs can be made crosswise.
The finished smokehouse can be put on an open fire. You can install it on a large brazier or a brick firebox - you don't need to make a stand in this case, but two corners should be welded to the bottom for the stability of the case.

Smoking products in such a smokehouse is carried out in a standard way:

Pour wood chips into the bottom of the smoker.
Install the grates and place the prepared food on top of them.
Close the lid of the smoker.
Light a fire.
First, to dry food, adhere to a temperature of 90 ° C degrees, then raise it to 120 ° C degrees.

With internal firebox

The device is used only for hot smoking. The smokehouse is performed according to the following algorithm:

Place the barrel upright.
Make several holes in the bottom - such perforation is necessary for blowing.
Cut a rectangular or square fragment in the lower part of the hull - the hatch will be used to load firewood. Attach the cut-out part to the side with loops. Reinforce the free edges of the hole with an iron strip. You can also make a series of holes at the bottom of the door.
Step back from the bottom of the barrel about a third of the height and make a second bottom, it should be thick enough.
Install a chimney in the side of the body - make a hole and attach a pipe.
Make a tray for collecting fat. It should be on legs, and for convenience, a handle should be made, which will make it easy to remove the container for cleaning.
In the upper part of the case, make fastenings for the grill.
Make a perforated cover. To do this, you can use a sheet of metal or a wooden circle.

To smoke products, you must act according to the following algorithm:

Pour wood chips on the bottom.
Install the drip tray.
Place the wire shelf and lay out the pre-prepared food.
Close the lid tightly.
Make a fire and keep it smoked.

Using the same algorithm, you can make a smokehouse with a separate firebox. To do this, you do not need to make a second bottom and perforation in the lower part. This provides more space inside the smokehouse, which allows the grates to be stacked in multiple tiers or to use a rack with hanging hooks.

From barrel and blowtorch

The design is very simple, and a blowtorch is needed already during the smoking process. The smokehouse is made according to the following algorithm:

Prepare a suitable barrel. If it is solid, then the top must be cut off.
Weld in the upper part of the rods, on which you can hang the products for smoking. Instead, you can make a mobile stand - make a tripod out of three rods and weld hooks or short rods to its top for hanging.
Make a hole in the bottom and weld a socket with a female thread.
Prepare a pipe of a suitable diameter, weld one end tightly, and make a thread on the other for screwing into a coupling. It looks like a glass.
Make a cover out of sheet metal. To do this, you can cut a circle slightly larger than the diameter of the barrel and weld a strip of metal perpendicularly around its circumference, make a handle for convenience.
You can install such a smokehouse on bricks or make a stand on purpose.

Smoking food in the resulting smokehouse is quite simple:

Hang the prepared food in the barrel, close the lid.
Place the smokehouse on bricks or a stand.
Pour chips or sawdust into a glass from a pipe and screw it into a sleeve.
Aim the blowtorch at the glass.
It takes 40 minutes to cook the fish, the meat is smoked for at least an hour.

From two barrels

In this embodiment, one barrel is installed vertically and serves as a firebox. The second barrel is installed horizontally and serves as the main body of the smokehouse. Such a device is made according to the following algorithm:

Cut off the top of the vertical barrel. It is better to leave the cone-shaped fragments protruding upward.
Make a hole at the bottom of the horizontal barrel.
Boil both barrels.
Make a door at the bottom of the vertical barrel - cut out a square fragment and fasten it to the hinges. Perform a latch, fix the edges of the hole, if necessary, with a strip of iron.
Perform a hatch in a horizontal barrel - the algorithm is the same as in the manufacture of a horizontal smokehouse. The grids with a drip tray are installed in the same way.

A distinctive feature of such a smokehouse is the use of a filter. It must be installed at the junction of two barrels. Use burlap or wet cloth as a filter.

Smoking is simple - a tray for collecting fat and a grate on which the products are laid are placed in a horizontal barrel. Close the housing lid, put small firewood with sawdust in the firebox - they should smolder, but not burn. Smoking is carried out in a hot way.

Electric option

In addition to the standard set of materials and tools for the manufacture of such a smokehouse, you will need a heating element (heating element), a cable (cross-section of at least 2.5 sq. Mm), a plug and a thermostat with regulation from 20 ° C to 90-120 ° C degrees.

It is necessary to act according to the following algorithm:

Place the barrel upright.
Step back 5-10 cm from the bottom and make several holes around the circumference of the barrel with a diameter of up to 1 cm.
Attach a heating element inside the barrel, install it in the center of the bottom of the case.
Connect the heating element and the thermostat in series - install the sensor just below the upper edge of the barrel. Install a thermometer nearby.
Make a container for chips (sawdust). You can use an old cast iron saucepan or skillet instead.
Approximately in the central part of the body, make fasteners for the pallet, where the fat will drain.
Having stepped back from the top of the barrel about a quarter of its length, make fasteners for the grate, where the food will be placed.
If the barrel does not have a lid, then make it out of sheet metal.
Make a hole in the lid with a diameter of about 5 cm.Use a pipe or fitting to make a chimney.
For mobility, the device can be attached to it with wheels.

Using an electric smoker is quite simple:

Place a container with chips on the heating element.
Install the drip tray.
Put a container with water in the same pallet - it will not allow the products to dry out.
Place the wire shelf and place the prepared food.
Close the lid and plug in the smokehouse. After 10-15 minutes, the heating element will warm up enough.

For cold smoking

Cold smoking allows you to save more nutrients in the product and increase its shelf life in finished form. A stationary smokehouse for cold smoking involves a separate arrangement of the firebox. You can make it out of stone or brick. The hearth should be deepened by about 40 cm.

The smoke will enter the smokehouse through a pipe, which should be buried in the same way as the firebox. The smokehouse is installed 2-3 m from the fire source.

The device is made according to the following algorithm:

Cut out the bottom of the barrel.
Make a hole in the lower part of the body for connection to the pipe, it must be airtight. The end of the pipe should be bent upward so that the smoke flows evenly into the smoker.
To deepen the barrel. You can brick it to reduce heat loss.
At the top of the barrel, make fastenings for the grate or hooks. Products can be stacked in several levels.
The lid can be made of wood by making several holes in it. A jute bag can be used instead.

Products are laid out on a wire rack or hung on hooks, after which the smokehouse is tightly closed. A fire is made in the firebox - the smoke will flow into the smokehouse through the chimney. Such smoking takes several hours, since the temperature in the smokehouse is low - an important condition for cold smoking.

One of the most common ways to make a smokehouse yourself is to use a barrel and other scrap materials. By choosing one of the design options, you can make devices for hot or cold smoking and even an electric unit.