Smokehouse with their own hands, for the joy of family and friends

What genuine pleasure is delivered to us by smoked products. Salo, sausages and golden fish, cooked in this way, just melt in the mouth. The cost of ready delicacies is quite high, but you can not give up your favorite treats, but just start making a smokehouse yourself.

If you have your own summer residence, this is a great opportunity to think about a solid construction and combine it with a grill and barbecue grill. But if you do not particularly want to tinker with the construction, and smoked all the same, then to make a smokehouse with your own hands is perfectly suitable for any metal container with a lid, but without a bottom. Special skill and skill assembly process from you will not require.

Consider the option of making a smokehouse with your own hands from a metal barrel. First, we choose a permanent place on the site and select a piece of land equal to the diameter of our barrel. We shoot on this section of the turf and dig a hole depth of about 40-50 centimeters. We spread the bottom and walls with bricks or a flat stone.

We remove the bottom from the barrel on both sides to make a metal pipe. Ideal option will be the manufacture in the side wall of a small door. Through it we will put chips and regulate the combustion process. But if the door is problematic for you, then when preparing the pit, we increase its size slightly on the one hand.

The next stage of making a smokehouse with your own hands is an internal grille. You can use two or four metal bars, which are installed inside the barrel, in the form of struts forming two parallel lines or a lattice. To them we will hang our fish or meat with hooks.

We close the barrel with a metal sheet with pre-made holes. Prepared pieces of bacon are put on hooks and suspended on rods. We close the barrel with a sheet. In the pit, we light a small fire, and when it burns out, pour out the dried chips from birch, alder, juniper or oak. Having started to smolder under the influence of coals, the chips will start to emit a large amount of hot smoke, which will rise up and exit through the holes in the lid.

With the help of smoke, the temperature in the barrel will hold at 120 degrees, and our fat will not only be quickly cooked, but also thoroughly prepared. In this way, a smokehouse of hot smoked fish is collected by hand. Cooked in this way, the products have a short shelf life, and they do not have time to lie in the refrigerator.

You can smoke products with cold smoke, but it will take about 4-5 days. Finished delicacies will have a slightly dried out look, but the shelf life will double. In order to prepare lard or a fish of cold smoking, it will be necessary to add to the proposed construction a long trench (about 10 meters), which will act as a chimney. In this design, the furnace is not located under the barrel, but at the very beginning of the chimney. Hot smoke manages to cool down to 40 degrees, until it passes all the way to the suspended products.

If these designs seem to be difficult for you, then the best option is a mini smokehouse with your own hands, made from an ordinary bucket with a lid and several bricks. We take an old waste bucket and remove its bottom. In the lid we make several holes for the exit of smoke. On the ground we add a small well into two bricks, in which we will light a fire. You can do without bricks and kindle a fire right on the ground, afterwards, after installing our bucket on the coals. In it we insert a round lattice from a grill or, having made some apertures in lateral walls, we put some twigs. Our smokehouse in miniature is ready.

Using any of the proposed methods of making a smokehouse with your own hands, you can please relatives and friends with delicious delicacies. It is worth remembering that before you put the products in the smokehouse, they should be pre-salted or marinated.