Man is a creature accustomed not only to comfort, but also to delicious food. Some of the favorite delicacies that were invented by cavemen were smoked meats: meat, fish, lard and sausages. However, it is now impossible to find natural products in the store. This process is lengthy, and to achieve the ideal taste it requires adherence to technology and a certain type of wood. Manufacturers do not benefit from such hassle, so on the shelves you can only find surrogates treated with “liquid smoke.” They look and smell great, but will do nothing but harm. Therefore, many are interested in a do-it-yourself cold smoked smokehouse: drawings and ways to achieve the desired taste and aroma.
Cold smoking process: features
The preservative properties of smoke have been known for a long time, but today this is not the most important thing that attracts people in smoked products. An appetizing smell and unique taste - this is what is achieved when smoking meat, fish products, cheese and even fruits. During the process of cold smoking, the semi-finished product is saturated with aromatic substances that are released during the combustion of wood raw materials. The best are sawdust from fruit trees - apple, pear, plum, apricot. Of the wild ones, alder and oak give an excellent smell.
Operating principle of a cold smoked smokehouse
Cold smoking involves prolonged exposure to smoke at a temperature of 30-50°C for several days. In this mode, the products are evenly saturated with aromatic substances and finally ripened.
DIY cold smokehouse: delicious dishes at home
Cold smoking is a type of cooking that allows you to obtain delicious dishes with a long shelf life. This type of structure can be assembled in several ways. The simplest options involve the use of improvised means. A cold smokehouse requires drawing up a preliminary drawing and studying the stages of manufacturing with your own hands.
Smoke generator for smoking: how to make it yourself (read more)
Setting up your own cold smoked smokehouse will allow you to prepare delicious dishes at home.
Stationary smokehouse: how to make, device
If the area and topography of the site allow, you can build a stationary cold smoked smokehouse. The design consists of a smoking chamber connected to the firebox through a chimney. The area should have a slight slope to ensure natural smoke draft.
Stationary smokehouse
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The chamber is made of wood or metal, equipped with a tight-fitting door and a pipe for removing smoke. You can build a smokehouse out of clay bricks, installing the structure on a solid foundation.
Smokehouse chamber
The chamber is placed in such a way that there is a height difference between it and the firebox. Due to the pressure difference, a natural draft is created, causing the smoke to move upward.
Firebox
The firebox is made of masonry heat-resistant materials or metal. For periodic cleaning, it is equipped with an ash pan with a door. The smoke supply is regulated by a damper. As a rule, when igniting it is kept closed so as not to spoil the product with the first caustic combustion products.
Firebox
Chimney design
The purpose of this important design element is to precipitate tars and other carcinogenic substances contained in smoke, as well as to reduce the smoking temperature. The longer the chimney, the more efficiently the flue gases are burned and purified from combustion products.
The design consists of a pipe 2 or more meters long. It is made of metal, and more often a tunnel is simply dug into the ground. Soot and condensation settle on soil particles, and soil bacteria do an excellent job of removing carcinogenic waste.
Important. Unlike metal surfaces, soil does not need to be cleaned. The smoke, passing through the channel, maintains the optimal temperature for smoking.
A natural slope is selected on the site, a chamber is installed at the top, and a firebox is organized below. A groove is dug for the chimney, covered with sheets of metal and covered with earth. The cold smoked smokehouse with your own hands is ready, you can carry out tests.
Chimney in the ground
DIY cold smokehouse: structural elements
All cold-type devices have a similar structure. Accordingly, the set of structural elements of these units is also the same.
Smokehouses consist of the following parts:
- metal chamber;
- covers;
- reflective partition;
- fireboxes;
- chimney pipe;
- roofs;
- chimney;
- knee
Construction of a cold smoked smokehouse.
The main element of a home cold smoked smokehouse is the chamber. In it, products are treated with light smoke. Another important component is the firebox, in which the combustion of fuel (chips) occurs. In cold-type devices, these elements are connected to each other through a chimney pipe. It must be of sufficient length to allow the smoke to cool before entering the smoking chamber.
The tube that connects to the firebox must have a fairly large diameter. The best option is an element with a cross-section of 30 cm. This part goes to the food tank. It is also worth noting that the firebox of a cold smokehouse with your own hands must have another tube, which is located vertically. Its main function is to remove excess smoke outside the combustion chamber. Thanks to this design, uniform processing of meat and fish products is achieved.
When assembling a homemade cold smoked smokehouse, special attention must be paid to the draft inside the structure. It is due to this that smoke moves from the firebox to the food chamber. If it was decided to build such a structure in the ground, then to achieve the required traction indicator, a slope is needed. However, this method is now used quite rarely. This is due to the fact that you can easily purchase a smoke exhauster on the market - a device that will artificially increase draft inside the smokehouse.
Providing internal draft is a very important stage in arranging a smokehouse.
Homemade smoke generator for smokehouse
If it is not possible to place a full-fledged firebox and a long smoke channel on the site, a smoke generator will be useful to produce smoke. This compact device does not require much space, and the structure can be made from available materials - an old fire extinguisher, a tin can, a piece of large-diameter pipe. You will also need thinner pipes for the chimney, a compressor (can be an aquarium compressor), a fitting, and a container for collecting condensate.
The simplest smoke generator consists of the following elements:
- the housing where woodchips smolder without air access;
- chimney;
- cooling system.
Super device
At the bottom of the container there is a grate for wood chips, the space under it is used to accumulate ash. The air required for combustion is accessed through the lower opening with a damper.
Smoke generator device
Important. If you make the grate removable and equip the bottom of the smoke generator with a lid, it will be easier to clean the surfaces from ash and soot.
The device is connected to the chimney via a pipe. To regulate the supply of smoke, an ejector is provided in the form of a movable tube inserted into the pipe.
Types of smoke generator
The sawdust is placed in a container and ignited through the bottom valve. The smoke, passing through the tube, is partially cleaned and fed into the smoking chamber. The movement of gases is activated by a compressor.
The whole process
Video - DIY cold smoked smoke generator
Smokehouse from the refrigerator: step-by-step instructions
An old household cooler that you have long wanted to get rid of can get a “second life” and benefit the owner. This is an almost ready-made smoking chamber, which already has shelves for food and a tightly closing door.
Smokehouse from the refrigerator
Setting up a cold smoked smokehouse from a refrigerator will not be difficult for the home craftsman. You will need:
- 2 steel pipes - one for the chimney, the other for smoke removal;
- firebox or smoke generator;
- bricks or blocks for the foundation;
- refrigerator, better than the Soviet model with metal inner lining.
The refrigerator itself
Newer generation refrigerators can also be used. It is recommended to remove the plastic insides, leaving only the metal. You will need hooks and racks to hang or display food. Old accessories will come in handy in Soviet coolers.
Fish ready for smoking
Stages of making a smokehouse from a refrigerator:
- Prepare the unit - drain the freon, remove the plastic casing, secure the devices for hanging hooks and installing grilles.
- To collect draining fat, make a metal tray with legs.
- Cut a hole in the bottom of the refrigerator for the chimney. It should be inserted as tightly as possible.
- Make an outlet hole for the chimney in the upper part of the chamber.
- On a level area, lay a foundation of bricks or blocks or secure a strong stand.
- Install the refrigerator on a pedestal to create the required height difference.
- Connect the smokehouse using a pipe to the firebox or smoke generator.
- Conduct a test run.
Getting ready to ignite
To regulate the supply of smoke and the intensity of draft, the chimney is equipped with dampers or valves. In a similar way, you can build a cold smoked smokehouse from a barrel, steel box or large diameter pipe.
Types of smoking cabinets
There are several different types of smoking cabinets that can be used to smoke different types of foods.
Each of them has its own advantages and disadvantages, as well as features.
For smoking sausage
Homemade sausage must be smoked exclusively while hanging and is made in the form of rings.
The rings are placed on a strong wooden stick. On a note! For hanging sausages, you need to choose only those sticks that are made of hardwood. They should also be fairly well dried.
For smoking fish
The smokehouse in which you can smoke fish is practically no different from other designs, but it has one important feature.
Fish is considered a low-fat product and can dry out too much when overheated. It loses a lot of fat, which is why it becomes boiled rather than smoked. When smoking fish, it is very important to control the temperature in the smoking chamber. If necessary, it is advisable to make the fire smaller on each tier of grates during the smoking process.
From the refrigerator
You can very easily make a homemade smokehouse from an old refrigerator. The design in this case will depend on what particular smoking method the smokehouse will be used for.
The ideal option would be old Soviet refrigerators, in which the grilles are made of durable wire or high-quality metal.
With smoke generator
In devices that are used for cold smoking, smoke will not be produced in the smoking chamber, but in a special device - a smoke generator.
It needs to be installed slightly below the smoking cabinet so that during the passage through the chimney, the smoke has time to cool to the desired temperature. On a note! To make the smoke higher quality, it is additionally worth installing a condensate collector and a filter that will clean it from harmful impurities.
Made from wood for cold smoking
A small smoking cabinet can easily be made from wood.
It is best to use hardwood. Otherwise, you will need to smoke several times without food so that the walls are sufficiently saturated with smoke. To use a smokehouse at home, a design with dimensions of 0.5x0.5x1 meter will be sufficient. You also need to install a smoke generator with a volume of three liters. It is worth setting aside a day for smoking. If there are no suitable boards for the structure, then a brick device can be built using the same principle.
A wooden smokehouse can resemble an ordinary box with a door or a small country house.
You need to assemble the structure from 40x40 millimeter bars. From the same bars you can make guides for gratings. The frame of the smokehouse should be covered with plywood or ordinary boards. The ideal option would be floorboards or lining. These materials have special grooves with which the elements are easily connected. The resulting connection will be very tight and will not allow smoke to escape from the structure.
If boards are used, then additionally all cracks must be treated with tow or any other high-quality sealant. A good result can be achieved if you use plywood. There will be no gaps in the walls, but due to constant exposure to moisture, the material can quickly deteriorate. Therefore, after each use of the smokehouse, the device must be thoroughly dried. Additionally, it will need to be coated with a special waterproof paint on the outside.
You can make a wooden smoking cabinet from logs. The finished structure resembles a hut. It is worth laying an additional layer of sealant between the logs.
The door can be made from several boards assembled together. If you use plywood, just cut out a suitable piece. Hinges are used to secure the door. Along the contour it must be treated with a felt or rubber seal.
The roof of a wooden smokehouse can be made single or gable. The first option is much simpler. To do this, it is enough to slightly bevel the top of the side walls of the structure, and at the same time make the back wall slightly smaller than the door. A chimney pipe must be inserted into the roof.
The smoke generator is installed separately from the smokehouse in a small recess. For the hot smoking method, the firebox must be located under the smoking cabinet.
Stainless steel for cold smoking
The best material for a home smokehouse is food-grade stainless steel sheet, the thickness of which is 1.2-2 millimeters.
It is very easy to clean and will not corrode over time. The finished design is somewhat reminiscent of a device from a refrigerator. It needs to be assembled from rectangular pieces of metal. Pieces measuring 50x50 centimeters are suitable for the bottom and ceiling. For the side walls, you should take two pieces measuring 1.2 x 0.5 meters. for the back wall and door - 0.5x1.2 meters. Such a smoking cabinet must be assembled using electric welding. In order for the door to fit better to the walls, as well as for installing grates, it is worth welding special stainless steel corners to the walls of the smokehouse.
Smokehouse for cold smoking with additional heating
For cold smoking of products, a temperature of 20-50 degrees is required.
If the temperature outside is low, the smoke in the smokehouse will be colder. In this case, you additionally need to heat the smoking chamber inside. An ordinary electric stove or several small incandescent lamps are installed at the bottom of the structure. In order for the temperature to be stable, the lamps should be turned on exclusively through a thermostat.
Electric for cold smoking
On sale you can find models of smokehouses in which the fuel will be heated using an electric heater.
They may have built-in fans, thermostats, etc. These smoking cabinets do not require an open fire to heat up. They just need to be connected to a 220 V network. The smoking process will take longer than in hot smoking devices, and the products are processed at lower temperatures. You can make such a smoking cabinet yourself using a metal box. All regulators in an electric smokehouse will be installed in a special remote control, which must be attached to one of the walls of the smokehouse for convenience.
Universal
There are devices that can be used for either cold smoking or hot smoking.
Also on sale you can find “wide-profile” smokehouses - universal ones. With their help, you can process prepared products in a variety of modes. The structures are equipped with an external smoke generator with a special cooler. A heating element is installed at the bottom, and an exhaust regulator is located at the top. Depending on the selected smoking mode, different elements of the smoking cabinet will be used.
- For cold smoking, an exhaust fan and a smoke generator with a cooler are connected.
- For hot smoking, the heating element is turned on, on which a container with fuel is placed.
- For the drying mode, you need to turn on the exhaust fan, and for an accelerated process, you also need to turn on the heating element.
In order to increase the efficiency of the universal smoking cabinet, all electrical appliances are equipped with a power regulator.
In this case, it is advisable to additionally insulate the body.
Smokehouse from a gas cylinder: step-by-step instructions
Surely the thrifty owner will have an old gas cylinder for oxygen, carbon dioxide or propane in his bins. Having the skills to work with metal, you can build an economical version of a cold smoked smokehouse from a gas cylinder.
Universal design from gas cylinders
You will need 2 gas cylinders - one larger, the other smaller, steel pipes with a diameter of 80-100 mm, handles for lids, grates, maybe from a barbecue. To work you need a tool: a welding machine, a device for cutting metal. A place for the smokehouse is first equipped and the supporting frame is welded.
Oxygen or carbon dioxide containers are not dangerous. It is enough to bleed off the remaining gas. The propane cylinder needs to be prepared: after emptying the explosive substance, unscrew the valve and fill it with water. If the metal flask is old, the valve can be carefully cut off with a hacksaw. To avoid sparks, water the cut area with water.
The procedure for carrying out work on the manufacture of a smokehouse:
- Fill the containers with water and let stand for 1-2 days. Drain the solution
- Cut holes for the chimney at the ends of 2 cylinders.
- In a container intended for burning sawdust, cut a hole for the damper (of any shape). Cut a hole in the smoking cylinder for the exhaust pipe.
- Make several cuts in the body for the lid, weld the hinges and then cut it off to the end. Install handles.
- Make the lid of the second cylinder in the same way.
- Weld the connecting and exhaust pipe. Install dampers.
- Secure the supports for the grates inside the smoking chamber.
- Equip the smokehouse with a thermometer and paint the structure any color you wish.
Making a smokehouse from gas cylinders
This smokehouse is universal. With some modifications it can be used as a barbecue or grill.
Brick smokehouse
A cold smoked smokehouse made of brick is a strong, reliable structure, the construction of which requires the skills of a mason. You can build a universal option for hot smoking or grilling food.
Before construction begins, a location on the site is selected and the foundation is prepared. A special feature of a brick smokehouse is the internal chimney. Smoke from smoldering wood chips enters the channels and shafts, cools and fills the smoking chamber. For masonry, only fire-resistant materials are used.
The drawing of a cold smoked smokehouse made of brick gives a visual representation of how fire can be used for 2 types of product processing at once - a smoking chamber at the bottom, a brazier at the top.
Materials and tools you will need:
- refractory brick, clay, water;
- doors, dampers, grates and hooks for food, grate, lid;
- shovel, bucket, spatula, building level, string.
The masonry is carried out in order. The seams are tightly filled with mortar and rubbed to ensure airtightness. A chimney is formed inside the structure so that natural draft stimulates the movement of heated gases in a certain direction.
Brick smokehouse laying
At the top of the firebox there is a metal tray for heating sawdust. The speed of smoke passage and temperature are regulated by dampers fixed in the gaps of the channels. Around the ash pit, a thermal insulation zone is arranged in the masonry, into which small river pebbles are poured.
Important. The structure can be decorated with various materials - facing tiles, brick, plaster. Such a smokehouse will become a decoration and “highlight” of the site.
Masterpiece
How to make a hot smoked smokehouse from wood with your own hands
To install a hot smoked smokehouse made of wood, you must repeat the same design that was created in the previous instructions. Since the type of cooking directly depends not on the food chamber, but on the option of supplying the smoke source, you can leave the same design of the cabinet.
Hot smoking takes less time and is also cheap to install
To make a hot smoking cabinet, you need to isolate the source of the smoke in a pipe coming directly from the ground. To make it easier to work, you can shorten the drawer legs from the previous instructions, or lengthen the chimney pipe running to the bottom of the cabinet. Execution will consist of repeating everything as in the diagram. This is the hot method of smoking food.
Important! In order for the meat to acquire a special smell and color, it is necessary to use apple or alder chips soaked in water. It should be located between the source of smoke and the meat - this way the entire contents of the chamber will become golden and acquire a pleasant smell.
Tips for use
A cold smoked smokehouse at home is convenient and practical. But when using the device you must follow the safety rules:
- avoid contact with flammable materials;
- do not touch hot surfaces with an unprotected hand;
- do not install the structure on an unstable base;
- do not allow water to get into the electrical wiring and the smoke generator compressor;
- do not use sawdust with traces of paint, varnish, or impregnation;
- do not leave small children unattended around;
- do not install the smokehouse near a residential building to prevent smoke;
- control the temperature to prevent overheating;
- Do not process products that have expired.
Smokehouse at a safe distance from home
The chimney and chamber must be periodically cleaned of carbon deposits, and the grates and hooks must be washed with detergents. When the smokehouse is not working, it is advisable to leave it slightly open for ventilation.
Important. Before consumption, finished smoked meats are kept in a draft for 1-2 days to remove any remaining smoke.
Food preparation
Lard, game, fish or meat are prepared in a certain way before smoking, since the products are processed with smoke at low temperatures. Smoking has preservative properties and extends shelf life, but this does not happen immediately, but gradually. To prevent the delicacy from spoiling during a long process, pre-salting is required.
Salting fish before smoking
Cut the lard into pieces 7-15 cm, soak in a marinade of water, salt and spices. The brine must be concentrated so that the raw egg floats. Keep in the refrigerator. After 3-5 days, remove the lard, dry it and put it in a smokehouse for further processing for 1-2 days at a temperature of 30°C.
Mouth watering…
The fish must first be gutted and washed. Place in a bowl, sprinkle generously with salt. After 2-3 days, remove, rinse thoroughly in running water and soak for 1-2 days. Then the fish should be allowed to air well in a draft until it is semi-moist. The time depends on the size and structure of the pulp. Smoke for 2 days at a temperature of 30-40°C.
There's not enough beer...
Meat is salted dry, wet or a combination. Keep in the refrigerator under pressure from 5-7 days to 2-3 weeks. Then the semi-finished product is dried for about 5 days in a draft and sent to smoke for 2-3 days.
Cold smoking of fish, meat and other products: preparation
Before you start cold smoking, it is necessary to prepare the products for this process. Not only the taste, but also the quality of the food that will be smoked depends on it.
Preparation includes two stages:
- pickling;
- soaking.
In order to properly prepare the salt solution, you must follow the instructions. Making a marinade correctly is not difficult. First of all, you need to take salt and pour it into a container filled with water. Next, the mineral is stirred until completely dissolved in the liquid. This marinade is suitable for cold smoking chicken, beef, pork, and fish.
Before smoking, products must be marinated in a spicy brine.
On a note! When preparing such a solution, it is very important to observe the following proportions: 40 g of salt per 1 liter of water.
You can add spices to this marinade such as bay leaf, black pepper (peas), etc. After preparing it, you can start marinating the product. It is important to remember that the salting period depends on the volume of the product and its variety. For example, a small fish should lie in such a solution for about 3 days.
Large fish and pork are left in the salt marinade for 4 days before going into the smokehouse. Cold smoking of fish also requires compliance with the temperature regime. And beef, which has denser fibers, must be marinated for at least 5 days.
After marinating the product, you need to soak it in water. The duration of this process ranges from 6 to 24 hours. Then excess moisture is removed from the product. To do this, you need to wipe it with paper towels and dry it. At the next stage, you can start smoking your provisions.
Our own cold smoked smokehouse allows you to prepare dishes that are amazing in their taste.
Cold smoking of lard has some peculiarities. This product does not need to be marinated. The preliminary step in preparing lard is salting it. In this case, the procedure does not differ from ordinary salting. The lard is covered with salt and placed in the refrigerator or cellar for approximately 2 weeks. Subsequently, it will be necessary to rinse it under running water and place it in the smokehouse. The duration of smoking lard is about 8 hours. It is very important that the temperature inside the chamber does not exceed 40 °C.
Cold smoking allows you to obtain delicious, refined meat and fish products. The device that allows you to do this has a fairly simple design. When assembling a cold smokehouse yourself, you need to focus on the drawings and study photo and video materials on this topic.
Preparing firewood
The taste and smell of the final product largely depends on the composition of the wood chips. A variety of ready-made raw materials for smoking are sold in stores, but you can prepare firewood yourself.
If work is being done in the garden to form crowns and trim fruit trees, there is no need to rush to throw away branches and twigs. After drying well, they are crushed and used for their intended purpose. Smoked meats acquire a particularly appetizing aroma from apple tree shavings.
The wood chips must be dry and clean
Grapevines are often used for smoking and cooking barbecue in the Caucasus. The smoke from the smoldering vine gives the delicacy a delicate fruity taste and golden color. In summer cottages and garden plots in the more northern zone, this heat-loving crop is also quite common. With annual pruning, a lot of unnecessary branches remain, which can be dried, crushed and used in a mixture with sawdust.
To add spicy notes, sprigs of juniper, rowan, and acacia are added to the wood chips. They not only enrich the product with a bright aroma, but also additionally have a bactericidal effect.
Important. Do not use wood chips from coniferous trees. It imparts bitterness to the smoke due to its high resin content.
