Smokehouse for hot smoked fish with your own hands. Home smokehouses

Smoking is a process of cooking meat by drying. Products that go through the smoking process can be stored much longer. To perform this procedure, you will need to acquire the appropriate equipment, which can be purchased or constructed, and then manufactured independently.

Features of the smokehouse arrangement

Smokehouse for hot smoked fish can be made by yourself. To do this, you can use a fixed or portable design. However, however, it is necessary to create a chimney. The construction of the smokehouse involves the passage of smoke from the source of heat to the products by the method of overcoming a certain obstacle. As a rule, the connection is made using a steel pipe. However, these conditions are not sufficient for the product to get well. To do this, you need to specify a certain direction, which assumes the presence of a chimney. If we are talking about portable construction of the marching type, then its device does not presume the presence of a chimney, but the draft will be provided by the presence of a trench through which smoke will flow to the product from the fire.

Features of using a smokehouse

If you are building a smokehouse, how to use such equipment, you definitely need to know. Before the process, meat or fish must be salted. For this, the product is copiously treated with salt, and then left in this state for 4 days. Then the meat or fish should be soaked in boiled clean water, this will get rid of excess salt. If you have already built a smokehouse, you definitely need to know how to use the equipment. After the meat has been salted, it must be soaked with dry clean gauze, and after hanging for ventilation in a dry room.

Smoking will be made at the stake from coals, which were obtained from a certain wood species. When choosing it, it is recommended to give preference to deciduous species, including alder, beech, apple or oak. As for coniferous species, it is not recommended to use them for smoking, since after the end products become bitter in taste. After the smoking has been completed, the products must be cooled quickly, and then subjected to a listening session at temperatures within 12 degrees for several days.

Manufacture of smokehouse stationary type

If you are making a smokehouse, the instructions for the work will help in this. In order to create a stationary smokehouse, it will be necessary to prepare a container for products, you need a brick, slate and a lattice. To carry out work on the construction of a smokehouse will need several stages.

Technology of work

Initially, you need to prepare a trench, the depth of which is 0.6 meters. The length of the trench should be 3 meters. From the inside, the walls need to be strengthened with a brick, which will eliminate their shedding. After the top of the trench is necessary to lay a sheet of metal, and on top lay a layer of soil, the thickness of which should be equal to 15 centimeters. Inside the trench, 2 holes are made, one of them is supposed to be mounted a container, which will be filled with products for smoking. It is made such a smokehouse of metal, over the tank you will need to install a grate, on which there must be special hooks for fixing the products. If such equipment will be used quite often, it is recommended to provide it with a stationary chimney made of bricks. This construction is made using refractory products, while clay solution should be used to fix individual elements. This requirement is due to the fact that the clay surface is capable of heating less. Over the capacity with products experts advise to mount a steel umbrella, which has the shape of a cone. When choosing the diameter of this design, it must be taken into account that this indicator should be somewhat larger than the capacity for smoking. As the main task of the umbrella is the elimination of condensation. During cooking, openings with a fire must be covered with canvas material, which has a high density.

Making a smokehouse from the refrigerator

Smokehouse for cottages can be made from the housing of an old refrigerator. It should be completely freed from the shelves, motor and freezer. There should be no other details left in it. All openings must be sealed with adhesive tape or adhesive plaster. In the upper part of the body it is necessary to make a hole through which smoke from the fire will emerge. If necessary, next to the holes, you can install a fan that will pull smoke up. In the upper part of the hull, it is necessary to install steel shelves, which are supposed to be laid with meat or fish for smoking. You can use shelves from the same refrigerator. As a source of heat in such a smokehouse, a stove or an electric stove can make a stove . This element must be connected to the housing. On the prepared tile it is necessary to pour a 30-mm layer of sawdust, after the equipment is used, in this state it should be left for a few minutes until the sawdust begins to smolder. After this, the equipment is turned off and a constant temperature is fed into the smokehouse, it is necessary to follow during this time so that the smoke from the furnace goes constantly.

Manufacture of portable smokehouse

Smokehouse for hot smoking fish can also be portable. To do this, on a slope or hill it is necessary to excavate a trench, the depth of which should be equal to 0.5 meters, and the length is equivalent to 3 meters. The level of inclination in the terrain should not exceed 60 degrees. Over the trench you need to lay sticks, boards and branches. Next, a layer of turf is laid, and the lower part of the trench is used to build a flame. In the upper part there will be a smoking chamber. The smokehouse for hot smoked fish will contain a container that can be made from a steel frame. In the upper part it will be necessary to form a hole through which the smoke will be drawn. Inside the container, you can place the products, and after the equipment is started.

Alternative manufacturing option

Smokehouse for hot smoking of fish can be made of steel sheet, fine reinforcement and carpentry corner. To perform these works, you will need a Bulgarian, as well as a welding machine. But as for the steel canvas, its size should be equal to 61x156.5 centimeters. It is necessary to choose a metal whose thickness is equal to two millimeters.

Instruction for manufacturing

In order to be able to properly carry out the work, the drawings are smoke-free, you need to consider it in advance. If you have already started to manufacture, then to begin with a sheet of metal must be divided into four parts. This will allow you to get a smokehouse that has a square section. The details should be the same, and for cutting the sheet you should use the Bulgarian. The next step is to weld two sheets, and the joiner corner will allow two planes to be mated at right angles. Then the master must connect the other sides. In order to achieve tightness of the structure, it is necessary to weld internal seams. Now in the course is the second sheet, from which the bottom of the smokehouse is made. This element should be welded securely to the finished box. Drawings of smokehouses assume the presence of each element, including the cover. For its formation by the Bulgarian it is necessary to cut four strips of a sheet from stainless steel. The size should be larger than the outer and the dimensions of the box. Now you can weld the lid. After all the manipulations have been carried out, you should get a deep cover, which can easily be put on the body of the structure.

The final stage of work

In order to complete the work, you need to weld convenient handles and 2 level rods. The top row of rods is necessary for hooks, on which products will be hung. On this one can assume that the smokehouse is ready. It can be used. In the role of a heat generator in this case, an electric tile will be used. In order to ensure a higher temperature, it is recommended to light a fire. If smoking in a smokehouse is so uncomfortable for you, you can change the dimensions in advance, as the main requirement is the tightness of the smoking chamber.

Making a smokehouse made of bricks

If you make a grill smokehouse, then it can be done using bricks. To begin with it will be necessary to prepare a place, it should be chosen taking into account the convenience of use. It is important to ensure fire safety, which is why the smokehouse should be located as far as possible from green spaces and wooden buildings. It is important to provide enough space for the installation of the chimney, which will be located underground, its length is 3 meters. The height will be 27 cm, and the width - 50 cm.

Preparation of materials

The grill smokehouse will be made of bricks and iron boxes. The latter can be replaced with a metal barrel. For work it is recommended to use a container, the area of which is not more than 1 meter, the height should be equal to the limit of 1.5 meters. This element can be made from a sheet of metal, which is bent, and then welded.

Work on the chimney

A smokehouse made of bricks at the next stage assumes the arrangement of the upper wall of the canal. In return, you can use a sheet of metal. At the top of the chimney, a flap must be located to prevent heat from escaping. This component should be prepared from sheet metal, the thickness of which is 4 millimeters. The duct of the chimney must be located above the level of the smokehouse. When stacking bricks, they should be placed on the edge, and bonding should be carried out with clay mortar.

Work on a smoking chamber

Smokehouse made of bricks in the next stage provides for the arrangement of the chamber. To do this, you need to prepare a pit in the ground, the depth of which is 40 centimeters, while the diameter should be equivalent to 70 centimeters. It is necessary to provide space for air intake. For the reason that the fire will be kindled on the ground, the use of the bottom of the box should be discarded. The smokehouse should be built using a grate that is made of iron rods. As a complement to the design, metal hooks for hanging meat and fish will perform.

Additional elements of the smokehouse

If you are thinking about how to properly smoke in a smokehouse, you should be aware that during cooking fish and meat is allocated fat. For its drainage under the grate, you need not place a deep pallet, it is important to leave gaps between the edges of the pallet and the walls of the drawer so that the flue gases can penetrate there.

Smoke test first time

Inside the smoke compartment it is necessary to lay out pieces of meat and fish so that they do not come in contact with each other. In the department, which is intended for sawdust, it is necessary to fill up the wood in a crushed form. Then the oven must be flooded. The damper should be closed, waiting for the camera to warm up and become filled with smoke. The preparatory stage lasts a quarter of the time during which meat is cooked, it takes about 15 minutes. As soon as the temperature rises to the desired mark, it will be necessary to open the outlet. Determine the temperature can be using a mechanical thermometer. Sometimes a method with water is used, which involves testing the evaporation of water from the lid. For the first time, the product can be checked for availability during cooking, removing the lid for a while. As soon as you gain experience, the need for these manipulations will disappear, you will become confident in how to properly process.

Making a smoke generator

The smoke generator for the smokehouse can be made independently. It will consist of a container, the volume and configuration of which will depend on the period of continuous operation of the equipment. For manufacturing, it is possible to prepare a container in the manner of a container of refractory material. It can be a milk canister, a thermos or an old fire extinguisher. However, the optimal version is a metal pipe, whose diameter is 100 millimeters. At the bottom of the container it is necessary to make a hole, the diameter of which is 10 millimeters. It is necessary for chip ignition and oxygen supply. The upper part should be tightly closed, which will eliminate air suction. Smoke generator for the smokehouse, which is one of the main elements of the meat preparation equipment, can be assembled with water tees, pipes and pipes of various diameters. You can thread the elements together. You can place the smoke generator in the bottom or top part of the container, each of these methods has its advantages and disadvantages.