Extremely simple and reliable: a hot-smoked smokehouse from a barrel. Do-it-yourself smokehouse from a barrel for smoking with your own hands Cold smoked smokehouse from a barrel of 200 liters

Smoking gives various products a special taste and aroma. Smokehouses are used for this cooking method. You can make such a unit yourself from a barrel, there are several versions of the device.

Necessary materials and tools

To make a smokehouse, you need a fairly roomy barrel. The optimal volume is 200 liters. The container must be metal and heat resistant, especially when used for hot smoking. It is better to find a stainless steel barrel. If it is covered with paint or other composition, then this coating must be removed.

The use of fuel barrels is not recommended. If there is no other option, then the container must be thoroughly washed and kept on fire so that the remaining fuel burns out.

In addition to the barrel, you also need to prepare a tool and auxiliary materials. The specific list depends on the method of manufacture of the smokehouse and may include the following items:

• Bulgarian;
• welding machine;
• sheet iron - for a cover, strengthening of individual sections;
• corners as guides for grates and baking sheets;
• fittings;
• handle, hinges and lock (latch) for the door;
• pipes, fittings, chimney couplings;
• ruler and chalk for marking;
• thermometer.

Manufacturing options

Making a smokehouse with your own hands is quite simple. There are several options for the execution of such a device - for this it is not even necessary to have any special skills.

Horizontal smokehouse for hot smoking

To make such a smokehouse, the barrel must be placed horizontally. If she does not have a top, then it is necessary to brew it with sheet iron. Then they act according to the following algorithm:

1. Cut out the lid. It will open up. Its upper part should be located along the upper edge of the barrel.
2. Attach the resulting cover to the hinges. Weld the handle for convenience, if necessary, make a lock or valve.
3. Fix the edges of the hatch with sheet metal, slightly extending beyond the edges of the hole, which will prevent the cover from falling inward.
4. From any side of the smokehouse body, make a hole at the top and use pipes or fittings to make a small chimney.
5. Inside the smokehouse, just below the bottom of the hatch, weld or bolt guides for installing the grate.
6. To facilitate cleaning, you should also make a pan for collecting fat and make guides for it. Chips can be poured directly onto the bottom of the smokehouse.
7. Make a smoker stand. To do this, you can make a stand in the form of a stool without a seat. For stability, the legs can be made crosswise.
8. The finished smokehouse can be put on an open fire. You can install it on a large brazier or a firebox made of bricks - in this case it is not necessary to make a stand, but two corners should be welded to the bottom for the stability of the body.

Smoking products in such a smokehouse is carried out in a standard way:

• Pour wood chips into the bottom of the smoker.
• Install the grates and put pre-prepared products on them.
• Close the smokehouse lid.
• Kindle a fire.
• First, to dry food, keep the temperature at 90°C, then raise it to 120°C.

With internal firebox

The device is used only for hot smoking. The smokehouse is performed according to the following algorithm:

1. Install the barrel vertically.
2. Make several holes in the bottom - such perforation is necessary for blowing.
3. Cut out a rectangular or square fragment in the lower part of the body - the hatch will be used to load firewood. Attach the cut out part to the side with loops. Reinforce the free edges of the hole with a strip of iron. You can also make a series of holes in the bottom of the door.
4. Step back from the bottom of the barrel about a third of the height and make a second bottom, it should be thick enough.
5. Install a chimney in the side of the body - make a hole and attach the pipe.
6. Make a pan to collect fat. It should be on legs, and for convenience, a handle should be made, which will make it easy to remove the container for cleaning.
7. In the upper part of the case, make fasteners for the grille.
8. Make a perforated lid. To do this, you can use a sheet of metal or a wooden circle.

For smoking products, it is necessary to act according to the following algorithm:

• Sprinkle wood chips on the bottom.
• Install the drip tray.
• Install the grate and lay out pre-prepared products.
• Close the lid tightly.
• Start a fire and keep it going while smoking.

Using the same algorithm, you can make a smokehouse with a separate firebox. To do this, you do not need to make a second bottom and perforation at the bottom. This provides more free space inside the smokehouse, which allows you to install grates in several tiers or use a rack with hooks for hanging.

From a barrel and a blowtorch

The design is very simple, and a blowtorch is needed already in the smoking process. The smokehouse is made according to the following algorithm:

1. Prepare a suitable barrel. If it is solid, then the top must be cut off.
2. Weld rods in the upper part, on which it will be possible to hang products for smoking. Instead, you can make a mobile stand - make a tripod out of three rods and weld hooks or short rods for hanging to its top.
3. Make a hole in the bottom and weld the socket with an internal thread.
4. Prepare a pipe of a suitable diameter, weld one end tightly, and make a thread on the other for screwing into a coupling. It looks like a glass.
5. Make a lid out of sheet metal. To do this, you can cut a circle slightly larger than the diameter of the barrel and weld a strip of metal perpendicularly around its circumference, make a handle for convenience.
6. You can install such a smokehouse on bricks or specially make a stand.

Smoking products in the resulting smokehouse is quite simple:

• Hang the prepared products in a barrel, close the lid.
• Set the smokehouse on bricks or a stand.
• Pour wood chips or sawdust into the glass from the pipe and screw it into the sleeve.
• Point a blowtorch at the glass.
• It takes 40 minutes to cook the fish, the meat is smoked for at least an hour.

From two barrels

In this embodiment, one barrel is installed vertically and serves as a firebox. The second barrel is installed horizontally and serves as the main body of the smokehouse. Such a device is manufactured according to the following algorithm:

1. Cut off the top of the vertical barrel. It is better to leave cone-shaped fragments protruding upward.
2. Make a hole in the bottom of the horizontal barrel.
3. Boil both barrels.
4. Make a door at the bottom of the vertical barrel - cut out a square fragment and fasten it to the hinges. Run the valve, if necessary, fix the edges of the hole with a strip of iron.
5. In a horizontal barrel, make a hatch - the algorithm is the same as in the manufacture of a horizontal smokehouse. Grills with a drip tray for collecting fat are installed in the same way.

A distinctive feature of such a smokehouse is the use of a filter. It must be installed at the junction of two barrels. Use burlap or a wet cloth as a filter.

Smoking is carried out simply - in horizontal barrel install a tray to collect fat and a grate on which products are laid out. Close the lid of the case, place small firewood with sawdust in the firebox - they should smolder, but not burn. Smoking is carried out in a hot way.

Electric option

In addition to the standard set of materials and tools for the manufacture of such a smokehouse, you will need a heating element (heater), a cable (at least 2.5 sq. mm), a plug and a thermostat adjustable from 20 ° C to 90-120 ° C degrees.

You need to act according to the following algorithm:

1. Install the barrel vertically.
2. Step back from the bottom 5-10 cm and make several holes around the circumference of the barrel with a diameter of up to 1 cm.
3. Attach a heating element inside the barrel, install it in the center of the bottom of the body.
4. Connect the heating element and thermostat in series - install the sensor just below the upper edge of the barrel. Place a thermometer nearby.
5. Make a container for wood chips (sawdust). Instead, you can use an old cast iron pot or pan.
6. Approximately in the central part of the body, make fasteners for the pallet, where the fat will drain.
7. Stepping back from the top of the barrel about a quarter of its length, make fasteners for the grate where the products will be placed.
8. If the barrel does not have a lid, then make it out of sheet iron.
9. Make a hole in the lid with a diameter of about 5 cm. Use a pipe or fitting to make a chimney.
10. For mobility of the device, you can attach wheels to it.

Using an electric smoker is quite simple:

1. Place a container with wood chips on the heating element.
2. Install the drip tray.
3. Put a container of water in the same pan - it will not allow the products to dry out.
4. Install the grate and lay out the prepared products.
5. Close the smoker with a lid and plug it into an outlet. After 10-15 minutes, the heating element will warm up enough.

For cold smoking

Cold smoking allows you to save more nutrients in the product and increase its shelf life in finished form. A stationary smokehouse for cold smoking involves a separate arrangement of the firebox. It can be made from stone or brick. The hearth should be deepened by about 40 cm.

Smoke will enter the smokehouse through a pipe, which must be buried the same way as the firebox. The smokehouse is installed 2-3 m from the source of fire.

The device is made according to the following algorithm:

1. Cut out the bottom of the barrel.
2. Make a hole in the lower part of the body for connection with the pipe, it must be airtight. The end of the pipe should be bent up so that the smoke enters the smokehouse evenly.
3. Deepen the barrel. You can overlay it with bricks to reduce heat loss.
4. At the top of the barrel, make fasteners for the grate or hooks. It is possible to carry out stacking of products in several levels.
5. The lid can be made of wood by making several holes in it. Instead, you can use a jute bag.

Products are laid out on a grate or hung on hooks, after which the smokehouse closes tightly. A fire is made in the firebox - smoke will flow into the smokehouse through the pipe. Such smoking takes several hours, since the temperature in the smokehouse is low - an important condition for cold smoking.

One of the common ways self-manufacturing smokehouse - the use of barrels and other improvised materials. By choosing one of the options, you can make devices for hot or cold smoking and even an electric unit.

Dear site visitors homemade friend» from the presented material you will learn how to independently from the old 200 liter barrel make a cold smoked smokehouse ... A barrel with a volume of 150-200 liters has recently been used for household purposes, both for storing liquids and products, but first the inside should be washed well, and if used as a smokehouse or barbecue, then it can simply burn at the stake. Then wash off the soot and soot with water under pressure, best of all by washing. The container by volume is great for making a smoking chamber in which you can put a lot of products.

And everything is done simply, a barrel of 200 liters is placed on a small pedestal or legs, then a chimney at least 2-3 m long is connected to it and a small firebox is made. The barrel is covered with a lid made of metal or wood. Inside there are hooks for hanging products, and at the bottom there is a metal mesh.

We look at the list of things necessary to create a smokehouse from a 200 liter barrel.

materials

1. barrel 200 l
2. metal pipe
3. wooden barrel
4. thermometer
5. board 25-30 mm
6. metal 1-2 mm

Tools

1. Bulgarian (UShM)
2. shovel
3. hacksaw
4. hammer
5. washing
6. roulette
7. drill

A step-by-step process for creating a smokehouse from a 200 liter barrel with your own hands.

The first step is to dig a trench and lay the chimney pipe.
We dig an extension under the firebox and assemble it from metal sheets.
We connect the firebox with the chimney.
The chimney should be at a slight slope so that it is easier for the smoke to overcome the distance to the smoking chamber. During the construction process, be sure to check the draft, light a fire in the furnace and see how the fire and smoke behave.
If after a while the smokehouse smoked, then everything is fine and everything worked out for you.
In the lower part of the barrel must be installed metal mesh so that the accidentally dropped product does not clog the chimney, but remains at a distance and continues to smoke.
On top of the barrel during smoking, you need to cover with a lid, which can be made from a board of 25-30 mm.
To give more interesting view you need to put a wooden one on top of a metal 200 liter barrel, it will turn out pretty cool)
Also, to determine the temperature inside the smoking chamber, it is necessary to install a thermometer.
We draw your attention to the fact that the fire in the furnace must be kept smoldering and constantly monitor the temperature according to the thermometer.
Periodically check the condition of the pledged product.
For convenient hanging, make hooks from steel wire, and drill holes in the walls of the barrel and insert reinforcement bars, as shown in the photo.
For convenience, you can use a special mesh for smoking products.
A few hours in the smokehouse and please smoked meats are ready. Bon appetit 😉
As you can see, you can make your own smokehouse from a 200 liter barrel and there is nothing complicated about it, everything is clear, simple and budget. Good luck Friends! Thank you for your attention!

A barrel smoker is a common smoker that is made to make a great barbecue on your own. In this article, you will learn how to make a hot smoked smokehouse from a barrel.

Good cold-smoked smokehouses in the store cost around 15-20 thousand rubles, and the price for top-quality smokehouses reaches 60-70 thousand rubles, although they do not differ much in quality from a home-made smokehouse from a barrel, which we will build with our own hands for 5-6 thousand.

Step 1: Required materials and tools

For the main barrel:

• The barrel itself: you can find it for 1-1.5 thousand, it’s better to look for a restored one, it will come out cheaper.
• Lid: I used a grill lid that someone threw away. Any with the same diameter as the barrel, or a little larger, will do.
• Ball valve: I used a 1/2" forged brass ball valve. If you are not using a supercharger, then such a tap may not be enough. In this case, it is worth taking a larger crane. (300-400 rubles)
• A 1/2" cast iron spigot that connects to the ball valve from inside the drum. If your faucet is a different size, then you need to take the appropriate sleeve. (100-120 rubles)
• Washers M20: to strengthen the connection of the tap with the barrel - 2 pcs. (40-50 rubles)
• Brass guide rails: 2 pieces are enough because they can be cut in half. Note: If you are using a different barrel, you need to calculate required amount guides - 2 pcs. (300 rubles)
• Clips that are inserted into the guides from above - 12 pcs. (1 pack) (150-200 rubles)
• Nuts and bolts: for fastening the rails to the inside of the barrel - 9 pcs. (3 for each guide) (100 rubles)
• High Temperature Paint: Any paint will do. Some craftsmen draw flames or various logos on their barrels. (300-400 rubles)
• Handles I used a metal handle with screws. (200-300 rubles)
• Steel grating(s). Grill grates with a diameter of 50 cm are perfect. In the store you can find for (800-1000 rubles)

Charcoal basket:

• Expanded steel. If you take two pieces of 60x30cm expanded steel, the result is a large basket. You can take one such sheet and cut it in half to make two pieces 60x15cm. Then the basket will turn out to be small, and it may not be enough for 10-12 hours of smokehouse operation.
• Smaller grid. It is well suited for making a charcoal basket. It should be smaller than the grate on which the food will be cooked.
• 100mm bolts + nuts. For basket legs.
• Washers that fit 100mm bolts.
• 12mm bolts, nuts and washers for fastening the ends of expanded steel. Any size / caliber. I used 8mm hex bolts and nuts.
• Wire. Used to fasten expanded steel to the edges of the grate. You can try using paper clips. I also used wire to create the handles.
• Drill and drill to drill 22mm holes.

Step 2: Remove old paint and apply new

If your barrel has a non-removable top, it needs to be sawn off. You can use a saw.

The next step is optional, but if the paint on your barrel is not heat resistant, it will peel, crack, and give off a pungent odor when cooked. It will ruin lovely fragrance barbecue from your smoker when it is running.

There are several ways to remove paint. I used paint remover, then torched the cask, and sanded it down. When the coating is removed, you need to apply a couple of layers of your heat-resistant paint.

Step 3: Cut a hole and mount the ball valve

Use a suitable drill and drill a hole in the side near the bottom of the barrel. The hole should be as close to the base as possible. Be sure to leave enough space for the pucks.

Attach the ball valve by screwing it to the spigot through the hole with an M20 washer on each side. The washers will help hold the faucet in place and seal the seal.

Also attach the handles.

Step 4: Installing Shelves

My 200 liter barrel smoker uses adjustable racks so I can adjust the height. This way I can set up multiple shelves at once if I want to make a lot of ribs, or remove them if I'm cooking multiple pork hams which take up a lot more space. The downside is that I have to be careful when removing the grill or charcoal basket not to drop the staples. It's very annoying when the brace falls right into the middle of the burning coals.

Cut the rack rails to the size of a barrel and fit them into the smoker, then insert the racks.

If you don't need to adjust the grates, you can make one and bolt and nut it directly onto the barrel.

Step 5: Charcoal Basket

Show 5 more images

Let's make a charcoal basket:

1. Take one piece of expanded steel and bend it until it lines up with the curvature of the lattice.
2. Cut 6-10 pieces of wire and bend them into a "U" shape.
3. Use the cut pieces to attach the trim to the grate. Twist the wire several times to make it tight.
4. Bend the second piece of expanded steel and bolt it to the first.
5. Using a large piece of wire, attach the second piece of steel to the grate.
6. Screw the legs with 100mm bolts.
7. Attach the wire as a handle and you're done!

Step 6: Where's the thermometer?

Every smoker needs a thermometer, and you may have noticed that my build doesn't have a built-in device. I have designed my own automatic thermostat with thermometers that you can build. If you don't want to create it, you have two options:

1. Buy a wireless thermometer like the Maverick ET732. It shows the exact temperature and it has an extra thermometer to monitor your meat. It also has an alarm and wireless connection, so it is perfect for night gatherings. If you end up using the smoker a lot, it will come in very handy. The disadvantage is that it costs about 4000 rubles. If you decide to get yourself one, then the easiest way is to make a small notch on the top edge of the smoker and run the wires through it under the lid.
2. Use an onboard thermometer like the one shown. I do not recommend taking one because they are inaccurate, and the temperature at the edges can be higher than in the center. The thermometer needle can also interfere with the grates. The only advantage is that they are inexpensive.

If you're going this route, drill a hole in the side just below the top grate and insert a thermometer.

Step 7: What to do if you don't have a spout grill lid

If you do not have such a cover, you need to make one. The best option it would be to buy a barrel with a removable lid and attach a pipe to it.

The article will talk about the types of smoking, their advantages and disadvantages, as well as how to make a smokehouse from an ordinary barrel or even two with your own hands, what tools you will need, operating recommendations and tips on choosing fuel.

Types of smoking

There are 2 types of smoking.

Hot smoking.

Hot smoking is a fast, safe method, since the smoke treatment temperature is on average 60 degrees.

Under such conditions, they smoke from several hours to two days. The finished product is juicy and aromatic.

Cold smoking.

The process is very long, on average, small slices of the intended product, already salted, need to be processed from two to four days, depending on the desired result.

Large pieces of the product can generally be smoked for up to a week. The temperature of such smoking is on average 40 degrees.

The purpose of this method: gradual removal of moisture and saturation with smoked aroma and taste.

As a result, the product comes out dried and with a share of fat.

The advantages of this type of smoking are due to the long-term storage of the original product.

For those who like to treat themselves to smoked products at home, a home-made smokehouse from a barrel is simply an indispensable thing in the household. In addition, making such a device will not be difficult.

Using an ordinary metal or wooden barrel, you can build a smokehouse for different types smoking.

A medium-sized smokehouse will come out of one barrel, which can accommodate food for the whole family. If desired, you can expand the fixture using two barrels.

How to make from one barrel

It is strictly forbidden to use this method of smoking indoors, it is better to install an oil lamp in the country in the open air.

After determining with the location, create a drawing taking into account the dimensions and scale.

What tools are needed:

• metal or wooden barrel (it is more practical to take a metal barrel);
• shovel;
• bricks;
• metal sheets;
• rods for hanging products (depth);
• cloth for covering the filter;
• building silicone (for sealing the barrel).

The manufacturing process is reduced to the following steps:

Specialist's note: prerequisite is the tightness of the barrel, so the beginning and end of the chimney are wrapped with a simple cloth or sealed with purchased silicone.

The cooking process begins with the burning of sawdust at the bottom of the hearth. Then lay out already prepared products (fish, meat, poultry).

From two barrels

You can build a large smokehouse from two barrels.

This design will help to significantly reduce the cooking time, and accommodates more products.

So, two barrels are connected, one is placed vertically, the second is placed horizontally on it. Between the barrels, as in the previous version, the installation of filters is mandatory.

For this, a dampened cloth or burlap is suitable. For this method, all recommendations apply as for a single barrel smoker.

The lower barrel will act as a chamber for the firebox, which is filled with sawdust and wood chips. The top barrel will serve as a food cabinet.

Advice from practice: a barrel of 200 liters is well suited for a smoker from one barrel, and when the filter is located inside, there will be the same effect as from two barrels.

So that your work on making a homemade smokehouse is not in vain, follow the rules in the future:

Sawdust and firewood

To obtain a product with excellent flavors, smoke from high-quality raw materials is needed.

The most suitable are hardwoods.

These include:

• oak;
• alder;
• apple.

As mentioned above, it is important that the sawdust smolder, but do not catch fire. It is preferable to take dry wood, but in rare cases it can be used wet (for hot smoking). Chips are added gradually, in small portions, evenly distributing.

As you can see, you can make a smoking barrel with your own hands. Homemade smokehouse no worse than purchased, it is not difficult to make it if you have a barrel and improvised means.

Watch the video in which the user shares his experience in making a smokehouse from a barrel with his own hands and the features of its operation:

Artem Shavelsky

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The main part of the home smokehouse is the smoking chamber. It is made from different materials, one of the options is a metal or wooden barrel. You can make a smokehouse from a barrel with your own hands in the country or in the courtyard of a private house.

Homemade smokehouse from a barrel

The best option is the manufacture of a smoking chamber from a two-hundred-liter barrel. A smokehouse made from a barrel of this size has a greater productivity and it is easier to maintain the required temperature in the hot smoked mode.

The shape of the smokehouse from a large iron barrel allows you to place in it hooks for sausage or fish in several rows.

In addition to the advantages, this device has disadvantages. During operation, smoke is emitted from it, so the device must not be used in a closed room, such as a kitchen. For this it is necessary.

Scheme of a smokehouse from a barrel with a capacity of 200 liters

Smokehouse from a small barrel

It is not always possible to make a smokehouse from a barrel with a capacity of 200 liters. In this case, you have to use barrels of 50, 60 and even 20 liters. The design of these smokehouses does not differ from larger devices, with the exception of the number of grates with products and productivity.

An alternative to a smokehouse from a barrel is similar in design.

How to make a hot smoked smokehouse at home from a barrel

The most common device is for hot smoking. Such a device is easier to manufacture, and the processing process lasts 0.5-2 hours.

Before starting production, it needs preparation. It is enough to wash a barrel of oil with a solution of soda or dishwashing detergent, containers from under other liquids must be burned out with a gas burner.

Simple hot smoked smokehouse

The easiest way is to make a device for processing hot smoke. To do this, holes are drilled in the walls of a metal barrel, into which steel rods are inserted, with the help of which grates with products and a fat tray are attached. The lower rods are installed at a height of 5 cm from the bottom to install the pallet, the next for gratings, every 15-20 cm. Sawdust is poured into the bottom of the barrel.

A large container is used as a smoking chamber and is installed horizontally:

1. Cut the side wall along the entire length and 1/3 of the circumference.
2. Hinge the cut out part as a lid.
3. At a distance of 1/3 and 1/2 of the diameter from the bottom of the smoking chamber, drill holes Ø10mm for steel bars Ø8mm.
4. Make a pallet and gratings that will be installed on the rods.

The smaller barrel is mounted vertically. This is a firebox for the apparatus:

1. The top cover is removed.
2. The upper part is cut so that it can be connected to the smoking chamber without gaps.
3. Cut out two doors bigger size at the top, for loading firewood, a smaller one above the bottom, for blowing and cleaning the stove from ash.
4. The doors are hinged.
5. Inside the barrel, between the doors, a grate made of metal with a thickness of at least 5 mm is fixed.
6. A hole Ø100mm for the chimney is cut at the top at the back.

After the manufacture of the individual parts, they are assembled together and a chimney is attached to the stove.

The principle of operation of such a smokehouse is similar to other hot smoked devices:

1. Sawdust is poured onto the bottom (lower side wall) of the upper barrel.
2. A pan for fat and a grate with products are installed on steel bars.
3. A fire is lit in the stove.
4. The sawdust heats up and emits smoke.

Assembling a smokehouse from two barrels

Universal device for cold and hot smoking

A homemade barrel smokehouse can be used for all types of smoking:

• In cold mode, a pipe with a smoke generator is connected to the tank. It connects through a hole in the bottom of the side wall.
• In hot mode, the chimney opening is closed with a wooden or metal plug and it is installed on a brick stand. A fire is built between the bricks.

Scheme of a universal smokehouse for hot and cold smoking

Electric smoker

If you install an electric stove at the bottom of the barrel, it turns out. In this case, an old cast-iron frying pan with sawdust is installed on the tile, and the fat pan is placed 5 cm above the frying pan.

The wire from the electric stove is brought out through a special hole at the bottom of the wall of the smoking chamber. When a temperature sensor is installed in the upper part of the smokehouse, it maintains a constant processing temperature and the electric smokehouse becomes automatic.

To use the electric smokehouse indoors, it is necessary to equip the barrel with a water seal. and flue pipe is characterized by reduced smoke emission.

Scheme electric smoker from a metal barrel

How to make a cold smoked smokehouse from a barrel

From such a container, not only a hot smoked smoker is obtained, but also cold smoked.

In these devices, products are processed at a temperature of 20-40 ° C, so the smoke is not produced in the barrel, but next to it and enters through the chimney. Its length depends on the design of the smoke generator.

To improve the quality of smoke and finished products, the chimney can be equipped with a cooler, filter, condensate collector and other accessories, so such devices have a more complex design than those intended for processing products with hot smoke.

The analogue of this device is.

Smokehouse from a barrel without a bottom

These smokehouses are located on the slope of a hill or ravine, smoking smoke is produced when wood is burned in a pit or a small hearth located at the bottom of the chimney:

1. On a hillside, dig a ditch 5-10 meters long with a section of 15x15 cm.
2. At the bottom of the ditch, dig a hole 50x50x50cm.
3. Cover the chimney with boards, slate or sheets of metal, leaving the upper end of the ditch uncovered for a length of 20cm.
4. Make gratings from the bars and fix them on 4 vertical slats.
5. Install slats with gratings over the uncovered end of the ditch.
6. Arrange meat or fish on racks.
7. Cover the rack with products with a barrel without a bottom.
8. Start a small fire in the hearth.

You need to heat the stove only with wood hardwood trees.

Smoking apparatus from a metal barrel without a bottom

Smokehouse from a barrel and a pipe

A similar design can be made in the courtyard of a private house:

1. The fire is kindled in a small brick or steel stove.
2. Smoke enters the barrel through a pipe Ø100-150 mm 3-5 meters long.
3. The chimney is connected to the barrel through a hole in the wall at a height of 10 cm from the bottom.

To ensure traction, the barrel is mounted on a stand so that the bottom is higher than the stove.

Cold smoked smoker from a barrel

Smoking with smoke generator and fan

In case of lack of space and to save sawdust for generating smoke, a smoke generator is located next to the barrel. In these devices, smoke is released when sawdust smolders. To improve traction and increase smoke generation, an ejector is installed in the upper part of the generator, to which a compressor is connected.

takes longer to process food than a hot-smoked smoker, but snacks are of higher quality.

For a uniform supply of smoke to the products, the chimney is connected to the bottom of the smoking chamber.

There is no need to use a smoker to work. powerful compressor. You can use a computer cooler or similar exhaust or blower fan:

1. In the day plastic bottle a hole is cut, with a diameter corresponding to the cooler blades.
2. With adhesive tape, the fan is tightly wound to the hole as tightly as possible.
3. A hole is drilled in the cover, corresponding to the PVC pipe for supplying air to the ejector.
4. The cap is screwed onto the bottle and a tube is inserted into it.
5. The place where the hose enters the cover is wrapped with adhesive tape.

To adjust the air flow, the fan is connected through a dimmer or its inlet is covered with a piece of thick paper.

Making a fan at home

Smokehouse from a wooden barrel

For cold smoking, it is allowed to use not only a steel or stainless steel barrel, but also a wooden one. Lattices can also be made from wooden bars and slats.

There are two types of wooden barrels:

• From individual rivets. Lattices are established on steel rods similarly to a metal barrel.
• From thick plywood. The grates are assembled on racks into a one-piece structure and lowered into the smokehouse from above, along with the products.

There are two ways to supply smoke to wooden barrel- through a chimney dug in the ground or with a smoke generator through a chimney. For the tightness of the connection point of the chimney pipe, it is coated with clay or a dough of flour and water.

Drawing of a smokehouse from a wooden barrel

Smoker with cartridge and blowtorch

A metal container can be used to produce smoke. small size with a removable cover, preferably made of thick metal. Another name for this container is "cartridge". It is so called because of the cylindrical shape, like a gun case, and sawdust inside instead of gunpowder.

The cartridge is heated on a fire or with a blowtorch. For smoke to enter the barrel, it is connected to it at the bottom with a pipe with a 1/2-3/4″ thread. For better cooling, the pipe should be at least 1 meter long.

A barrel with a cartridge can be used as a hot smoked smokehouse. In this case, sawdust is poured to the bottom, and a fire is made under the barrel.

Hot smoked smoking apparatus from a metal barrel with a blowtorch and a cartridge