Smoked products always taste better with a homemade mini smokehouse: assembly instructions

Mini smokehouses are designed for independent smoking of fish, poultry, meat, lard, cheese, sausage. The devices are easy to make, they are easy to carry, the devices are convenient to use.

Home-smoked products are cheaper, healthier, and tastier than store-bought food. The mini-smokehouse is easy to move from place to place, take on a fishing or hunting trip.

The device is also installed permanently, without the possibility of portability.

All about mini smokehouses for cold and hot smoking

There are smokehouses two types: hot or cold smoking. In the first type of devices, products are cooked quickly, but are not stored for long. In the second type of devices, smoking takes longer, but the shelf life of the finished food increases.

How to make a small smokehouse for a summer house

Mini smokehouses differ from other types of smokehouses:

• small size;
• the ability to be transported from place to place;
• ease of use.

A home smokehouse consists of a body covered with a lid. Inside the unit there are grates and hooks for placing products. Sawdust, chips, and shavings are poured onto the bottom. The bottom is covered with a stand for collecting fat from products.

The size and shape of the unit depend on the available materials, the amount of products to be smoked, and the location where the smokehouse is going to be installed:

• When fishing or hunting, people take a smaller smokehouse with them. At the same time, they heat the tent: they put coals instead of sawdust and close the plugs of the device.
• A stationary smokehouse is made, for example, from a saucepan, to which the exhaust pipe is welded. The end of the pipe is led outside.
• Cold smoking takes from 3 days to a month. The process takes place at +30°C. For a cold smokehouse, you need air barriers, hooks and fire. The barriers can be made from thick greenhouse film. The hooks are fixed to the crossbars above the fire.

Before starting cold smoking, the products must be specially prepared. Lard is salted for 2.5 weeks, meat for a week, and fish for two days.

Preparing to make the device yourself

A home smokehouse is designed to last for many years, so carefully approach the choice of the type of mini-smokehouse. Decide what kind material It's better to do it. Stock up on the required number of blanks.

Photo 1. A homemade smokehouse made from an old barrel will last for several years.

Materials for a small smokehouse

For a portable small device you will need metal. Ferrous metal is not durable, but stainless steel thickness 3 mm and will be less suitable. It is not at all necessary to take new sheet material.

Pieces of pipes, cylindrical or square containers such as buckets or pots will come in handy. Bowls are suitable for trays, and stainless steel wire is suitable for grates and hooks.

An old refrigerator is a good material for a stationary smokehouse.

It is easy to make a collapsible cold smokehouse from greenhouse film and wooden stakes.

Photo 2. A stationary smokehouse made from an old refrigerator is an ideal solution for a summer house.

To make a small smokehouse from stainless steel sheets you will need:

• two sheets of metal of the same size, for example, 61x156.5 cm;
• stainless steel wire or thin reinforcement;
• welding machine;
• saw (angle grinder "Bulgarian");
• carpenter's angle;
• meter or tape measure.

Manufacturing of the device body

1. 

   Cut one of the sheets into 4 equal parts using a grinder.
2. Weld each part in pairs using drip welding. Use a carpenter's angle to achieve a joint in 90º.
3. Connect all four sides into a box, checking for the presence of a right angle.
4. Carefully weld the internal seams.
5. By the size of the outer part of the bottom of the box cut the plate from the second sheet.
6. Weld the bottom to the box.
7. Bend 2 handles from wire or thin reinforcement. of a size convenient for you and weld it to the body on both sides.

You may also be interested in:

Surprise your friends and acquaintances: a hot smoking smokehouse with your own hands

Things You Didn't Know About Cold Smoking Smokehouses

How to heat the furthest corners of the house? Installing a Kuznetsov stove with a water heating boiler

Smokehouse cover

1. 

   From the second sheet cut the lid 1 cm wider and 1 cm longer than the top of the box, as well as four narrow strips the size of the width and length of the lid.
2. Weld the strips to the lid and to each other. You should end up with a baking tray with sides.
3. Weld 1 or 2 stainless wire handles to the lid.

Making a pallet

1. Cut out a tray from the remains of the second sheet. It should be slightly narrower than the inside of the smoker.
2. Weld wire strips to the bottom of the box, so that a pallet can be placed on them.

Grill for sausages and meat

1. From wire weld the grill according to the internal dimensions of the box.
2. Weld strips of wire to the sides of the box, to put up the grate.
3. Bend hooks for hanging pieces of lard and meat.

Assembling a small smokehouse

Such a small device is placed on an electric stove or installed over a fire.

Pour sawdust, chips or shavings from deciduous, or better yet, fruit trees onto the bottom. Put a tray under the fat. On the upper strips of wire put up a grillWhen the sawdust starts to smoke, place the food.

Photo 3. Sawdust and wood shavings poured onto the bottom, with a tray and grate on top.

Possible complications

There are no particular difficulties in making a mini smokehouse.

• If it is difficult to bend handles from too thick reinforcement, weld old ones, from doors, or purchased ones.
• Coniferous and birch wood imparts a bitter taste to smoked products. The best fuel is considered to be branches, chips, shavings of deciduous trees, and especially fruit trees.

Useful video

In the video you can see how a small hot smoking smokehouse is made and what materials are used for it.

Safety rules

• 

  If you plan to install the mini-smokehouse in an apartment, above an electric stove, Make sure the device is in good working order.
• When smoking on a fire Observe fire safety rules: Light the fire away from flammable objects, remove the turf under the fire pit, and monitor the size of the fire flame.
• The lid of the smoker must close tightly.

If you follow safety rules, a homemade mini smokehouse will last a long time and provide you with delicious products.