Delicious dishes even on a hike with a portable cold smoking smokehouse!

People love to relax in nature. At least in our country. It is a forest, a meadow or a bank of a reservoir, but more often a suburban area.

If a person came there not only to dig in the beds, but also to relax, then he often takes food with him. Usually these are salads, sandwiches and tea.

But it also happens that the owner comes there for a few hours and the vacation is planned to be long. Then usually grab something meaty.

If the event takes place on the shore of a lake or other body of water, then a large catch is usually smoked. For this, special smokehouses are used. They can be bought in a store, but the price of ready-made devices is high, because It is much cheaper to assemble smokehouses with your own hands.

Portable mini cold smoking smokehouse device

The basis of the smokehouse is the container in which the smoking will take place. The best option is stainless steel 1.5-3 mm thick. It is not advisable to use regular steel or other ferrous metal, as it burns out quickly. A lid that fits tightly to the container is a must. A large saucepan, bucket, duck pan or similar container can be used as a base.

Photo 1. A portable smokehouse option for cold smoking. Consists of a firebox and a smoking chamber connected by a chimney.

The mini smokehouse consists of smoking containers, a smoke source, a stand for the container and lids. The smokehouse itself should have a grate for food, a tray for draining fat and a stand to which the grate for meat or fish is attached.

Place it on the bottom sawdust, wood chips or shavings the required breed, which produces smoke.

Making a camping smokehouse with your own hands

Accommodation option in a tent. The simplest version of a smokehouse is a horizontally located cylinder 45 cm in length and 30 cm in diameterA tightly closing lid with a plug is required here.

Corners are attached along the diameter of the container, on which the baking tray will stand. Meat or fish is placed on it, and sawdust is poured underneath. A similar option is also suitable as a heater, then the baking tray is removed and coals are poured inside instead of sawdust.

Smokehouse-barbecueThe basis for such a device is a box. length - 60 cm, width - 40 cm and height - 50 cm.

Large sides of the box are welded from metal sheets, then a lid with handles and a hole for smoke is made. After that, corners are attached to the inner sides of the box at the height at which it will stand, and the bottom is attached to them. The grates, trays and stands must be free so that they can be replaced and installed as desired or necessary. The resulting device is universal., it is suitable for smoking, baking and frying.

Step-by-step assembly

The simplest option for a cold smoking smokehouse is a stand enclosed with polyethylene film.

A flat area is selected. The area can be small - it will be enough 1 sq. m. A wooden stake of length is driven into each corner of this square. two meters. If the structure is stable, then the stakes are connected with crossbars and additional slats diagonally.

Photo 2. Diagram of a smokehouse made from polyethylene film (left) and a practical implementation of the device (right).

Fish or pieces of meat are hung on these slats so that they do not touch each other. The film is stretched up to half the height, and half a bucket of coals are poured onto the ground, and fresh grass is laid on top. After this, the film lower it to the ground and make the bag airtight. If necessary, add new grass.

How to make a smokehouse body

You can build a smokehouse body and from half a barrel as follows:

1. A corner is welded from a pair of pipes, to which two more pipes are welded, forming letter "T". The second stand is made in the same way. Both are connected with a jumper.
2. It is installed on these legs half a barrel and welds to them.
3. A corner is welded to the edges of the barrel.
4. If you plan to use the other half as a lid, then a corner must also be welded to it along the rectangular perimeter.
5. A mesh can be attached to the lower half, then the device can also be used for barbecue.
6. Holes are made in the upper half, and a pipe is brought out from the end.

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Advantages of cross-linked polyethylene for heating over other materials. Installation features

Making the lattice

1. Wire length 300 mm and section 5 mm is given shape letters "P"The result should be a rack. 270x15 mm.
2. The second stand is made in the same way.
3. Nine sections of section 3 mm and length 470 mm are welded to the resulting racks. Rods are attached to them at right angles, which are spaced apart by 3 cm.
4. Two more grates are made in exactly the same way.

Fat tray

When meat is cooked, fats are released. When they come into contact with sawdust or another source of smoke, these droplets burn, form carcinogens, and spoil the smell and taste of the meat.

To prevent this from happening, in the smokehouse install a pallet made of sheet: thin enough steel with sides to prevent liquid from flowing. The steel is taken thickness approximately 1 mmA thicker sheet is not used, since the tray is not subject to loads, and a thinner one deforms during washing.

The dimensions of the tray should roughly correspond to the dimensions of the smokehouse. When the size is adjusted, the edges of the sheet are trimmed with scissors and the sides are bent. After this, the sides are straightened and the tray is tried on in the smokehouse. If the size is suitable, then The element requires a stand.

Assembling the smokehouse

1. The bottom is placed on the ground or other a flat and hard surface.
2. They are installed on it end walls.
3. Between the sides of the bottom and the side walls the sides are installed. The walls should not be warped.
4. It fits inside a stand on which a pallet is placed, and are laid down gratings.
5. Ready-made structure cover with a lid.

Operation of the device

• The height of the smokehouse above the ground should be 20-25 cm, it can be provided with a pipe, building corners or bricks. An alternative option could be a pit.
• For smoking we need to keep the fire strongso that meat or fish does not dry out.
• Approximately in half an hour Use a knife or axe blade to open the lid and check for readiness. When everything is ready, remove the meat or fish and throw away the sawdust or willow so that they don't start to burn.
• After use, the smokehouse must be cooled and disassembled.

Useful video

Watch the video, which shows the process of making an unusual camping cold smoking smokehouse.

What can you cook in a smokehouse?

You can prepare a lot of delicious dishes in the smokehouse — meat, fish, sausages and vegetables. It all depends on your preferences. Experiment and enjoy delicious food!