The moisture content of firewood and wood chips should be within 15%, otherwise too much steam will form, and the smoked meats will get wet, after which they will be poorly stored.
The costs of manufacturing a smokehouse are insignificant; you can use improvised materials and leftovers. A hand-made smokehouse and a properly selected smoking mode will allow you to prepare delicious delicacies that are unique to your taste and surprise your family and guests.
When it comes to smoking, many people believe that this must be done in the backyard of a country house or, where there is a large stove made of stone or an ordinary metal barrel. But here I must say that you can smoke meat or fish right in the apartment in the kitchen. For this, a gas stove will be used. In this case, the smokehouse will need a small one, and it will not be difficult to make it yourself.
Today, in special stores in the city, you can buy a hot smoked smokehouse, which was manufactured at the factory. It is important to note that such a device will be expensive. However, the quality of the smoked products will be high. Mobile smokehouses are not so widespread so far, but they can cook delicious food in them.
In order to independently make a smokehouse for a gas stove, you will need:
- stainless steel - sheet, up to 2 millimeters thick;
- stainless steel wire;
- Bulgarian;
- drill;
- welding machine;
- roulette.
This material and tools will be enough to make a medium-sized smokehouse. The case is pretty simple. It will resemble a metal box with handles on the sides. A groove is made from the U-shaped profile along the entire perimeter in the upper part, where water will be poured.
She will serve as water seal
so that smoke does not escape into the room. The fact is that when smoking, smoke will be released from smoldering chips inside the smokehouse. To prevent the room from getting smoked along with the meat, you need to worry about protection from smoke.
Video: Overview of a kitchen smokehouse for a gas stove
A lid for the smoker is required. It must be performed very accurately so that the hydraulic functions are performed one hundred percent. In the upper part of the lid, you need to make a hole into which the tube is soldered. Through it, smoke will be discharged through the window to the street.
Ideally, a hole for a thermometer is built into the smokehouse. This will allow you to control the smoking temperature of the food.
When smoked hot, fat will always be released. It is necessary to make a tray into which the fat will drain. We take a regular baking sheet. So that the pallet can be conveniently pulled out of the smokehouse without spilling fat, it is necessary to provide special handles.
A wire rack on which we will lay out smoked products. Grill mounts are welded inside the smokehouse. It is possible not to use the lattice, but in this case, suspensions will be needed.
Stainless steel smokers for home
A gas stove is used to heat the smokehouse. It is important that the size of the stove matches the size of the smokehouse made. At the bottom of the smokehouse, shavings, chips of fruit trees are placed.
The fuel layer is approximately two centimeters thick. For hot smoking on a gas stove, you can use all types of shavings, except for birch and coniferous. The resin in these trees will spoil the smell of the food as well as its taste.
Smoking begins as soon as smoke begins to come out of the pipe. It is not recommended to use ceramic induction hobs for the smokehouse.The fact is that the flat surface of the smokehouse and stove will cause the latter to overheat and fail. And heating will not be as desirable as on a gas stove.
It is always more convenient to smoke on a gas stove. The main advantage is temperature control by adding or subtracting gas.
Before making a smokehouse, you need to decide on smoking method
products. It is of two types - hot and cold.
Cold smoking
allows you to preserve the appearance of products and their taste. The main disadvantage of this method is that it is time consuming. In this case
hearth
is established
separate from the camera
, in which the cooking process will take place.
One of the options - at some distance from the smokehouse, a hole is pulled out, in which a hearth will be arranged.
It is connected to the chamber with the help of a chimney. The chimney length in this case is 2.5-3 meters
... It is organized as follows: a trench is dug,
depth
which is
0.3 meters
, but
width
—
0.5 meters
.
A brick is fixed along its entire length. It should fit snugly to each other and be sealed with cement mortar. A metal sheet is placed on top of the trench and covered with earth.
As an alternative to bricks, you can use chimney
... A damper is organized in its upper part. It is needed to control the flame of the hearth and remove excess smoke from the product.
The flue gas outlet at the junction with the chamber must have diameter 200 mm
... It is necessary to ensure its tightness so that the smoke enters the smokehouse.
The process of preparing a product when hot smoked
takes much less time than cold. In this case, the container with shavings or sawdust is fixed
directly into an open fire
... The smoke from these materials must go into the food chamber during combustion. A container for collecting fat from products is fixed under them. Holes are made in the chamber or a chimney is organized through which excess smoke will escape.
When a decision has been made about who needs a smoking chamber, you can start creating it.
Preparation of materials and tools
To make a smokehouse, you will need:
- materials for making a camera
... This can be wooden planks, plywood, an old gas stove, etc .; - strong fittings
, the diameter of which should be
not less than 6 mm
; - wire
made of steel, for the manufacture of gratings; - materials to create a chimney
or directly herself
trumpet
; - Bulgarian
with a disc for metal cutting; - welding machine
; - nails and hammer
; - measuring roulette
.
Advice
It is very easy to make a smokehouse from an old gas stove. The advantage of this design is that it already contains grates suitable for smoking products. The smoking cabinet will be completely sealed. There is no need to make additional handles or legs for the device. All this is already in the stove.
It is best to smoke food outdoors. In this case, the smoke, the excess of which will come out through special holes, does not enter the room. In the case of using the structure in the house, it is worthwhile to separately build a chimney for which a pipe or hose is used. The chimney should be connected to the hood or taken out the window.
In order for the smoked meats to be tasty, special attention should be paid to the choice of fuel. Hardwood or fruit wood chips are ideal. Processed foods will taste and smell good and have a fairly long shelf life. In order to improve the taste characteristics, a small amount of juniper twigs can be added to the prepared chips.
Do not use uncleaned birch sawdust or coniferous wood chips for smoking.The smoke that will be emitted as a result of smoldering such fuel contains a huge amount of tar and other harmful impurities. They will not only spoil the taste and smell of cooked smoked meats, but can also harm human health.
For the preparation of smoked meats, which will not differ in any way from the purchased ones, it is worth carefully preparing all the products in advance. It is worth noting that preparation will depend on how the products are processed. For example, for a hot smoking method, it is enough to salt, for example, meat and add your favorite spices.
A smokehouse from an old gas stove is one of the simplest designs with which you can cook smoked meats at any time. They will not differ much from those offered in the store at a fairly high cost.
Additional recommendations:
- To light the smokehouse, shavings of branches left over from pruning trees or old firewood are suitable. A pleasant smell comes from the smoke from pear, cherry and apple trees.
- Large logs are needed only to get coal. Put the wood in the stove and make a fire. Then install the pallet with shavings.
- To create thick smoke, close the valve on the pipe when coals appear. At this time, shavings will begin to smolder and smoke will appear.
- For good smoking, follow these simple rules. Large pieces take longer to smoke, small pieces less. The main thing is that the smoke goes on constantly while the poultry or fish is being cooked. Add chips to the drip tray and the temperature will remain approximately the same.
- Observe the measure. Long fumigation will spoil the taste of smoked foods. Check from time to time to see if the food is ready.
- To speed up smoking, boil lard in salted water.
Smoked meats will diversify your daily and festive menu. Prepare your own delicacies and surprise your guests with delicious meals. Your friends will appreciate the spicy aroma and delicious taste of homemade bacon or river fish.
Create a cozy environment in your garden. The smokehouse will serve you for a long time, it will work correctly if you regularly clean and wash it. Masters advise making such cameras from durable materials.
Made of wood
Smokehouse made of wood reminds miniature house
... There are walls, a door, a roof, and a chimney. Products cooked in a wooden smokehouse are distinguished by their rich taste and aroma.
Manufacturing of the case
The body of the smokehouse is made as follows:
- The frame of the device is a rectangular structure, height
which is
2 meters
, but
width 1 meter
... It is assembled from beams. - Frame on three sides
gets off with boards that fit tightly to each other. - On the fourth side
a board is installed, also hammered from boards. It should close tightly without any holes. - Knocks roof with a hole for a tube
... If there is none, then it is simply done
window
so that it can be opened and closed at any time. After that, the roof is fixed to the structure. - Inside the structure are organized grooves for pallet and lattice
... For the pallet, the grooves are made at the bottom of the structure, for the lattice - in the middle.
Important!
If gaps form between the boards, then this
will negatively affect
on the quality of the product. The gaps need to be sealed with tow.
How to use the device
We place a disposable smokehouse made of foil in the middle of a pre-kindled fire. The campfire flame should fade out slightly until this moment, individual woods burn out, leaving behind red-hot coals. After laying the smokehouse, you no longer need to add heat.
The fact that everything was done correctly will be indicated by the smoke from the foil bag that appears after about five minutes.This is the beginning of smoldering leaves (branches), which indicates the beginning of smoking.
After the fuel has completely burned out, the smoke will stop coming out and the homemade smokehouse can be removed from the fire. Unroll the foil and enjoy your hand-made smoked product.
A dish prepared in a disposable foil smokehouse will differ from a real smoked product, but it will still turn out to be quite tasty, juicy and aromatic.
From a bar
A timber smokehouse is made in the same way as a wooden smokehouse, but here, instead of boards, the body is completely made of beams.
Manufacturing of the case
The body of the smokehouse is made of beams, length 1.3-1.5 m and section 20x50 or 50x50 mm
... The frame of the device is formed from them. It is a rectangular box. He further
on three sides
sheathed with boards,
section 20x150 or 25x150
.
When making a case from beams, you need to decide on roof
constructions. If a gable roof is assumed, then guides are made from the bars, which represent an isosceles triangle. From the top to the bottom, the median is performed.
Then done doorway
... Boards are stuffed, 20 cm long from above and below. A door is fixed in the opening, a roof with a hole for a pipe is installed on top. After that, the body of the smokehouse is sheathed with clapboard. A metal sheet is laid on the roof, the hole for the pipe is not closed at the same time.
Inside the smokehouse are formed grooves for fixing the grate and pallet
... For this, boards are used, the length of which is
90 cm
... Via
screws
they are screwed onto the sides of the camera.
How to make a lattice
The grille is made of unpainted wire. First, a frame is made, the dimensions of which correspond to the dimensions of the inner space of the camera. Wires are welded to it at a distance of 4 cm
apart. The grill is ready.
A tray for collecting fat from food that flows out of food when smoked is made of metal sheet. Its dimensions correspond to the dimensions of the lattice.
Chimney
To make a chimney, you need to dig three-meter trench
between the hearth and the smoking chamber,
width - 0.5 m, depth - 0.3 m
... It is installed
chimney
, which is poured with concrete mortar. A layer of earth is poured on top, thick
not less than 15 cm
... This will keep the chimney from freezing even in winter.
Photo 2. The chimney from the old chimney leads to a place prepared for the furnace. Thanks to refractory bricks, it is quite safe to make an open fire there.
Assembly
Before a check to install a smokehouse on the site, a foundation is made for it. For this it is dug up pit
, corresponding to the size of the smokehouse, depth -
40 cm
... The bottom of the foundation is covered
rubble
, concrete blocks are fixed along the walls with the help of reinforcement, after which the entire pit is filled with a solution made of cement. On him
fixed camera
... Inside which should already be installed a tray for collecting fat released from products when smoking, and a grate.
To the foundation chimney
... At one end of it, an iron square welded from a metal sheet is fixed. It should be sized appropriately for the camera. It is installed on the foundation. At the other end of the chimney, a
firebox
... It should be made of refractory bricks and equipped with a metal door. This will be the place where the fire is made.
The final stage is the installation of a smokehouse. It is placed directly on the foundation. Two structures are fastened together with metal brackets
... The smokehouse is ready!
Smoking over a fire
This is the simplest way to smoke when you only have an ax or a tourist knife from the available tools. Ideal for fishing. And the question of how to build a smokehouse is hardly applicable here - you won't have to build anything.
In this photo, the fish is not smoked, but fried!
