A do-it-yourself smokehouse for lard and meat - description and drawing
Contents β
HOW TO MAKE A COUPLEY FOR SMOKING OF MEAT AND BREAD WITH YOUR HANDS
An old smokehouse made of an old electrical board (dimensions 1200x600x250 mm, with legs), I worked for several years.
But for fat and meat there was too high a temperature, and the smoke generator also left much to be desired. I had to improve everything.
He lowered the temperature by increasing the height and internal volume of the cabinet - he simply welded the bottom for the smoke generator compartment, made a lock under the padlock on the lower door and strengthened the support legs. As a result, the cabinet βgrew upβ: its dimensions (with legs) amounted to 1490x600x250 mm. Modified and smoke generator. He lowered the heating elements to the bottom of the trough so that the fragrant lumps would not hang on the heating elements.
The heater is easy to manufacture.
From a rectangular blank of sheet metal thickness 1 mm bent trough the same length as the air heater. From the same metal cut out two cheeks-legs and welded to the trough.
In the cheeks, drilled two pairs of holes, cut through the grooves to install the TEN. To them attached a copper jumper of a serial connection, and a cable through copper plates-radiators. He made protective boxes of "TEN tail" and attached it to screws with nuts to the cheeks of the heater housing, and then bent and pressed the plate fixation TEN.
Than Are the air ducts connected in series?
They provide optimal heating for smoldering raw wood, ensuring the impossibility of a dense lining and excellent convection. Capacity should be consistent with the size of the smokehouse and the capabilities of the home electrical network. In my case, their power was 2 Γ 1,5 kW.
The third part of the design is a drip of three grease trays that prevent melted fat from falling onto the heater. Welded inclined ribs easily pass smoke and even mix it.
For the drip cutter, I made 1 mm thick sheet steel 3 of the same tray a little more than the width of the cabinet and cut out the 4 connecting ribs from the same steel. All welded so that the upper tray overlapped the edges of the lower, and the edges of the smoke-mixing were tilted toward the drain of fat.
To test the modernized smokehouse, I hung on the reinforcing bars in the upper part of the 10 cabinet kg of salted and soaked roe deer meat. In the trough of the smoke generator laid laid down plum raw branches, fell asleep with plum fillet and put it in the lower compartment of the smoking cupboard. He switched the heater on. After 4 h the heater was turned off. The process of smoldering-smoking went on inertia for another 4 h. Meat reached the morning, and its taste was above all praise.
COOKIES FOR FAT AND MEAT WITH YOUR HANDS - DRAWING
See also: Smokehouse - liner for mangal with own hands (photo + drawing-scheme)
KOPTILNAYA OWN HANDS - VIDEO (OPTION)
Β© Author: A. MATVEYCHUK, Zavodoukovsk
TOOLS FOR MASTERS AND MASTERS, AND HOME GOODS ARE VERY CHEAP. FREE SHIPPING. THERE ARE REVIEWS.
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