What smokehouse to build in the country - drawings and devices, the difference and differences
Contents ✓
- ✓ 1. Smokehouses
- ✓ Smokehouses
- ✓ What's the difference?
- ✓ Cold smoked trench smokehouse
- ✓ Brick smokehouse
- ✓ Wood smokehouse
- ✓ Hot Smoked Smokehouse
- ✓ HAND-HANDY-HOPPED HOUSES - DEVICE DRAWINGS
- ✓ 1. BRICK SMOKERY
- ✓ 2. HOPPER FROM IRON BOX
- ✓ Z. SMOKES FROM METAL BARREL
- ✓ 4. WOODEN Keg SITES
- ✓ USEFUL TIPS FOR SMOKING FISH
- ✓ DO-HAND SMOKER - IDEAS, CONSTRUCTIONS AND DEVICES FROM MASTER READERS
- ✓ KOPTILNAYA OWN HANDS - VIDEO
Homemade Hoppers - DRAWINGS AND DEVICE
Most often, guests are invited to the country house for barbecue. How much can you do? Give variety! Treat your friends with a smoked fish, so fragrant that even one smell makes you dizzy!
1. Smokehouses
Smoke is called cooking with smoke, without direct contact with the flame. Due to the temperature of the smoke supplied to the product, different types of smoking are distinguished. Hot smoked. Hot smoked fish is cooked at a temperature of 80-120 ° C for 3-4 hours. Wood at this temperature does not ignite, but smolders, emitting a large amount of smoke, it is he who gives the fish a special taste and aroma, turning it into a real delicacy. Preliminary preparation of the product is not required, but ready-made smoked meats must be eaten quickly - they are stored at room temperature for no more than 36 hours, and in the refrigerator they quickly lose their taste.
Cold smoked. Occurs at a temperature of 30-50 ° C. Products prepared in this way have a more refined taste than hot smoked products, but the process itself takes a lot of time - from 6 hours to 3 days. Cold-smoked meats can be stored for a year and nothing will be done. Semi-hot smoking. Produced at a temperature of 60-70 ° C in simple smokehouses for cold smoking. Without preparation in this way only absolutely fresh products are smoked - freshly caught fish, fresh meat. The finished product is not stored for long.
The smoking chamber is made of sheet pile board and sealed.
See also: A do-it-yourself smokehouse for lard and meat - description and drawing
Smokehouses
Smoke ovens can have various designs. A good smokehouse should provide a stable working temperature and smooth cooling. Using purchased smokehouses is easy - firewood is laid in a special compartment, food is placed inside, the door is tightly closed and fuel is set on fire. Some industrial models have an adjustment of the cooking time and temperature. Today it is easy to choose a suitable model in the store, but it is not difficult to make a smokehouse on your own, for example from a barrel, a drawer, or folded from bricks.
What's the difference?
Hot and cold smoked smokehouses are generally similar to each other. Both of them consist of a hearth and a sealed smoking chamber, equipped with hangers for hanging products, and a tray for draining fat. The difference is in the distance between the outbreak and the smoking chamber. For cold smoking, the length of the smoking channel connecting these two parts must be at least 1 m. Otherwise, the temperature of the smoke will be too high and will not be kept at the specified parameters. If there is no possibility to observe the minimum distance, the chimney is made curved.
With hot smoking, the smoking chamber can be installed directly above the firebox.
Metal smokehouses located above an open flame are made of stainless steel. Galvanization can not be taken - when burned out, poisonous zinc oxide will form, which will penetrate the smoking product.
Homemade devices
A primitive smoke oven is, in fact, a chimney of a square or round shape and wide enough to accommodate fish. The pipe is made from improvised means, for this purpose wooden or iron barrels and buckets without a bottom, boxes, old water heaters, canisters are suitable. As in a conventional furnace, a “grate” is arranged to delay the flame: a number of small stones are laid on a grating of metal rods. The furnace tube itself is installed above the grate. Fish is suspended on a wire in it or laid out on a wire rack.
Cold smoked trench smokehouse
Classic cold smokehouse settles down on uneven terrain. A center is constructed at the lowest point, from which a trench about 3 m long and 0,5 m deep is laid up the slope. The trench is covered with boards, branches and ground. At the top of the trench, a smoking chamber is constructed in the form of a small wooden house. The thrust is created by cracks in the wood paneling. Such a smokehouse can be built on the surface of the earth from brick.
Reference by topic: Electric smokehouse based on TEN own hands (Drawings + photo)
Brick smokehouse
A platform of 4-5 m2 in size with a concrete slab thickness of 5-10 cm is concreted for a stationary brick smokehouse. A smoking sleeve 2,5-3 m long, at least 25 cm high and at least 50 cm wide is built from brick on this foundation. use cement, but only clay, in the binder solution, and achieve complete tightness of the channel so that the smoking process proceeds faster.
For this, a metal pipe can be placed in the sleeve. One end of the smoke channel is connected to the combustion chamber, and the smoke compartment with a chimney is installed on the other. The combustion chamber is equipped with a cast-iron door as a conventional furnace. The smokehouse is built in the form of a house, gradually tapering up and turning into a chimney with a small pipe. The smoking compartment is also equipped with a door; a drip tray is installed below the channel inlet. The chimney allows you to adjust the smoke intensity in the chimney.
Wood smokehouse
Not everyone can build a smokehouse from brick with their own hands, and in general it is a rather expensive construction. A more economical design is a small frame house with a gable roof, equipped with metal sashes. The easiest way involves placing the hearth below, for which the "house" is raised on a small base of bricks, folded without a foundation. As a chimney, you can use a concrete chimney (the recommended pipe diameter is 12 cm), for the smoking channel you can take a regular metal pipe without lining. The frame part of the building is thermally insulated using a double-sided foil insulation. As a combustion chamber, you can use a finished cast-iron or steel furnace.
Hot Smoked Smokehouse
To equip a smokehouse for hot smoking is much easier than for cold. All you need is any metal container (not galvanized!) That you install on the hearth. As the last, several bricks are suitable, between which a fire is made. Grids are installed in the container - products for smoking are laid out on the top, a tray for draining fat is installed on the bottom. At the bottom of the container, shavings are laid with a layer of about 2 cm, which is sprayed with water. In an hour and a half, the aromatic treat is ready.
HAND-HANDY-HOPPED HOUSES - DEVICE DRAWINGS
Camping will not be complete without delicious aromatic smoked meats. You can equip a simple smokehouse on the garden plot from any means at hand - an old tin bucket, barrel or iron box.
See also: Smokehouse - liner for mangal with own hands (photo + drawing-scheme)
1. BRICK SMOKERY
The size of the smokehouse is 51 x 54 cm. The smoking stove is made of red brick (no silicate brick is used), the fire is isolated from the fish with a layer of stones laid on the grate. The dimensions of the oven are determined by the size and quantity of fish intended for smoking. The smokehouse is covered with a damp dense cloth or a well-fitted lid. Lattices and hooks are mounted on the walls and lid of the furnace.
2. HOPPER FROM IRON BOX
Smokehouse size 100 x 60 see
1 - The firebox is a brick base on clay mortar;
2 - a metal box; 3, 4 - corners for rods and grids;
5 - hooks of the “eight”;
6 - dense fabric;
7 - pallet;
8 - a lattice;
9 - a firebox with firewood
Z. SMOKES FROM METAL BARREL
Smokehouse from a metal barrel, in which one or more grates are installed. For their fastening to the walls of the barrel, corners are welded from the inside. On one side the barrels cut out the bottom and make a wooden lid. At the bottom of the barrel, lumps, shavings, sawdust are laid out, you can still put a container with water, and preferably with vegetable oil, adding pepper and other spices to it to give the fish the desired taste.
4. WOODEN Keg SITES
The easiest option: the base of 14 bricks, 2 are used to regulate air flow. The bottom of the barrel is removed and placed on bricks. Inside the top of the barrel, nails are hammered for fastening the wire. The barrel is covered with moist, dense matting.
USEFUL TIPS FOR SMOKING FISH
A variety of fish is suitable for hot smoking, both sea and river fish - from sturgeon to roach. The main thing is to pick up fish of one species and one size, then the smoke evenly penetrates the carcasses. If they are of different sizes, then the time to bring them to readiness will be different.
Prepare a smokehouse, it should be clean! At the bottom, lay pieces of wood that are the same in size. Too thin branches, sawdust and chips quickly ignite, and with them thicker branches light up. As a result, the fish will burn up or become covered with soot (properly smoked fish has a golden-bronze color without traces of soot). A few chips and sawdust can be added only for ignition.
Before laying the fish, warm the smokehouse for 20-30 minutes. Place a drip pan, place the grill with fish, or hang it on hooks. Before hanging each fish, twist several turns of twine to
it didn’t fall apart during smoking. Make sure that the fish do not touch the walls and each other. If fish is smoked on wire racks, then the distance between them should be 15-20 cm. Place large fish closer to the heat.
The duration of fish smoking is on average 2-3 hours (depends on the design of the smokehouse and is determined empirically). The color of the smoke controls how the smoking process is going. At the first stage, the smoke is thick - moisture evaporates, then it becomes whitish and less plentiful. Smoke with a yellow tint means that the fish is burnt out. Some access of oxygen through the lid of the smokehouse is necessary, and this positively affects the taste of the fish. In this case, excess moisture evaporates, the fish is dried, the smoking process is faster. When the fish is baked and cooked, close the lid of the pipe, extinguish the fire in the furnace, and fill it with alder sawdust. Now the fish will be saturated with the main flavor.
The flesh of properly smoked fish is easily separated from the skin and bones, it is evenly baked and crumbly. If improperly smoked, the fish will be bitter in taste and viscous. If the fish is falling apart and fat is flowing out of it, it was kept in the oven.
Reference by topic: Barbecue-grill-smokehouse with your own hands
DO-HAND SMOKER - IDEAS, CONSTRUCTIONS AND DEVICES FROM MASTER READERS
UNIVERSAL DO-HAND SMOKE HOUSE
Last year I shared the method of making a clamshell barbecue. Continuing the topic, I propose the option of a hot smoked smokehouse. The design can be used as a duet with a barbecue, or separately.
We needed: sheet black metal 1 mm thick reinforcing mesh 20 × 10 mm 4 MB bolts 20 mm long a piece of metal pipe with an inner d 15 mm reinforcement 6 16 mm iron rod d 8 mm.
- On a bending machine from sheet metal I made the base of the box - the bottom and two side walls 15 cm high. The other two walls were cut out of the same material and welded at the ends.
Note
If there is no listogib, the parts of the box can be cut separately and welded. The sizes depend on how you will use the smokehouse (with a barbecue or separately). If on the grill, then I recommend making the bottom width 20-30 mm larger.
- I also cut the cover out of sheet metal, and in order to fix it (I have it retractable), I welded guides from a profile pipe with a section of 30 × 30 mm, cut in half lengthwise to the upper edges of the long side walls (photo 1) For ease of use, I welded two handles to the cover : one - from above and one - from the end, slightly bending it.
- To the bottom of the box from the outside in the corners I welded sections of a profile pipe (photo 2). They act as stops when installing the smokehouse on the brazier, and, if necessary, removable 30-cm legs from fittings and washers will be installed in them.
- From the same sheet metal I made a baking sheet for collecting fat. I cut out a rectangle to the size of the box and bent its edges up so that the sides were 10 mm high. In the middle, I welded a handle to the baking sheet (photo 3), and on the back side in the corners - stops (MB bolts 20 mm long) (photo 4), so that there is a gap for chips between them and the bottom of the smokehouse.
- From a reinforcing mesh I made a grid for laying out products. I cut out a part that enters the smokehouse freely, welded stainless steel strips on the long sides. I fixed the handles, stepping back one cell from the short sides (photo 5)
- Inside the body, I welded two corners to the long sides (photo 6) at a distance of 70 mm from the bottom - these are stops for the grate (20 mm from the bottom - a baking sheet and above it another 50 mm to the grate). All is ready.
© Author: Valery Vasilyuk Author's photo
KOPTILNAYA OWN HANDS - VIDEO
TOOLS FOR MASTERS AND MASTERS, AND HOME GOODS ARE VERY CHEAP. FREE SHIPPING. THERE ARE REVIEWS..
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