Drawings of a bed frame from an edged board. Instructions for creating a wooden bed with your own hands. Assembling a double bed

Smoked fish or meat are foods loved by many. Of course, this food is considered a gastronomic time bomb, as it is harmful in almost every sense. But from time to time to treat yourself to a smoked delicacy is not a sin.

Smoked beef, lard, and any kind of fish go well. To diversify your diet at a picnic, you can buy a ready-made dish at your own peril and risk, or you can cook this delicious treat yourself if you build a high-quality cold-smoked smokehouse with your own hands in your country house or backyard.

Types of smoking

What is smoking? This is a slow cooking process by exposing the raw product to the smoke that comes from smoldering wood. Thus, meat or fish does not overheat and is not exposed to open fire, and indeed high temperatures. Many cooks are sure that the right choice of smoldering wood species is extremely important for giving the dish one flavor or another.

In total, there are three options for cooking dishes in a smokehouse:

• Hot is the most fast way prepare the product. Meat or fish without excess fat is hung over a source of open fire, exposed to smoke heated to 80-140 degrees. The temperature depends on the type of product being cooked.
• Semi-hot. In this variant, the smoke is cooled with a short pipe. In this case, the temperature of the smoke drops to 50-60 degrees. Cooking in this case takes about a day.
• Cold is a variation of dried meat or fish. The raw product is cooked in smoke, which cools down to 15-40 degrees. In order to cool the stream of combustion waste to such a temperature, a special structure is constructed: a small trench is dug between the hung products and smoldering wood or a long pipe is laid. This method takes more time - at least several days, but the shelf life of the finished product increases significantly.

The smokehouse is designed not only for cooking meat or fish products, but also dairy products, as well as vegetables and fruits, which at the same time acquire new flavor notes. There are many ways to carry out the cooking process in a smokehouse.

The design of a typical smokehouse

Thus, the device of the smoking unit will also depend on the chosen method of preparing smoked meat or fish. If you want to do it, you can’t expect any difficulties - it’s quite possible to construct a decent smokehouse from any metal object at hand, even from an old rusty bucket. In the same case, if it is decided to cook the dish using the cold smoking method, building a smokehouse with your own hands will be somewhat more difficult. You will have to spend a little more time disassembling the device, planning and building the smokehouse itself. But this task is not impossible either.

Like any cooking appliance, cold type smokehouse can be made in two versions:

• Stationary, under which it is necessary to construct efficient chimney of sufficient length that will cool the smoke to the desired temperature. But it is not enough to move the cooked product away from the flame - you need to properly direct the smoke coming from the firewood, which will require good traction. Accordingly, the chimney must have sufficient height. View chimney it can be anything: it can be built of brick, galvanized or stainless steel pipe - it all depends mostly on aesthetic preferences. Do not use only asbestos and polymer chimneys, as they can impregnate food with toxic emissions.
• Mobile option smoking unit does not require the construction of a chimney. In this case, a dug ditch of sufficient depth, width and slope will be involved in transporting the smoke.

Read also: Smoker thermometer

Instead of a full-fledged heat source in the smokehouse, a simple smoke generator can be used, the use of which greatly simplifies the assembly of the smokehouse. You can fill this device with small wood fuel - chips or sawdust.

Constructed the simplest generator smoke from any steel container in the form of a cylinder - for example, a large thermos, from which the flask is removed and used as a simple oven.

To begin with, you should consider the general principles of building smokehouses with your own hands, after which - the design features of a wooden smoking chamber.

Technology for designing a fixed smokehouse

In order to get a high-quality and durable cold-smoked smokehouse, which will stand motionless on suburban area, You will need very few materials: several sheets of slate, a durable brick, a chamber for the cooked dish (bucket, barrel or cistern, depending on the planned cooking volumes - the smokehouse can have a steel or wood container), as well as a metal grate.

The process of building a smokehouse with your own hands takes place in several stages:

Read also: Varieties and choice of smokehouse

If the place chosen for the construction of the smokehouse has damp or loose soil, a foundation should be made under the chamber. To do this, you need to dig a rectangular pit that matches the size of the structure. The depth of the pit should be at least 30 cm.

• the bottom of the pit is covered with large gravel;
• walls are formed from foam concrete blocks or monolithic concrete for which formwork needs to be built;
• blocks are reinforced with a metal reinforcing mesh with large cells;
• the rest of the volume is filled with cement-sand mortar, prepared with a ratio of cement to sand of 1:3.

If the soil is sufficiently reliable, and its erosion by groundwater or other waters is unlikely, you can not build a full-fledged foundation and get by with only a brick pedestal.

Designing a mobile smokehouse

To build a camping version of a smokehouse, you will need a sufficient amount of dense polyethylene film, as well as a lot of any available material at hand: fresh tree branches, good boards, twigs. Of course, a mobile smokehouse can only be built with your own hands.

The design of the smokehouse takes place in four simple steps:

1. A suitable site is selected at the halt site: a gentle slope or shore of a reservoir. The side to which the surface of the earth is facing must be windward so that the smoke does not fly away where it should not. As in the stationary version, a straight ditch of the same size is dug - 3 m long, 50 cm deep, the width does not matter. The ditch may slope to the horizon, but the angle should not exceed 60 degrees.
2. The ditch is covered with found branches and boards and sprinkled with earth and turf. A fire is made at the lower end of the ditch, and a smoking chamber is set up at the upper end.
3. In this case, the assembly of a solid container for cold smoking is not required; an ordinary frame made of boards is suitable, which should be covered with polyethylene. An exhaust slot is cut from above.
4. In the resulting improvised chamber, cooked meat and fish are hung. In order for the cooking process to start, the fire must be burned out, only heated embers should remain. After all the flames have disappeared, the pit is covered with a dense cloth, leaving a gap to provide traction. The width of this gap is selected so that the coals smolder well, but do not flare up.

Assembling a smoking chamber made of wood

So, a cold smoked smokehouse consists of three main elements: a heat source, a chimney and a smoking chamber. And if the first two elements in any unit are similar, then when building the third one, you can let your imagination run wild. A good option would be to construct a wooden camera with your own hands, as it is quite simple, environmentally friendly and aesthetically pleasing. With high-quality assembly and decent wood processing, such a smokehouse will last a very long time.

Reproduction of this technology at home will allow you to enjoy delicacies at no extra cost. It attracts not only profitability, but also the possibility of using a unique processing of food products to obtain exclusive taste and aroma parameters. To take advantage of all the theoretical advantages of the technology, you need a high-quality cold-smoked smokehouse. In this article we will tell you how to make it yourself. Also here you will find information about current market offers, right choice the best option according to important criteria.

Read in the article:

Cold smoking at home: process features

To figure out how to make a smokehouse with your own hands, you need to study the nuances of the appropriate technology. Its basis is the exposure of food to smoke at a relatively low temperature (+18°C to +35°C). The following list contains the most important benefits and features:

1. This is a universal technique that is suitable for processing meat, fish, mushrooms, vegetables.
2. Moisture is removed slowly, with minimal damage to the structure.
3. Cold smoked smokehouse retains fat and other useful substances.
4. Smoke performs antibacterial functions, which significantly extends the shelf life.
5. Surface finished products dries up, becomes appetizing appearance.

Note! To exclude pollution with resins, do not use pine, spruce. Use quality wood hardwood(shavings of alder, oak, willow), without signs of decay. Apple, pear, cherry are suitable for obtaining pleasant aromatic shades. Added at the end technological process several sprigs of juniper, fragrant herbs.

The processing time in a cold smoked smokehouse ranges from several hours to 5-7 days. Required proper preparation. So, for example, the fish is cleaned, the insides are removed, washed and salted. Exposure to smoke destroys the microflora, which extends the shelf life to 3 months or more. In order not to dry ready product, try not to exceed +24°C. In this mode, the loss of valuable fat will be prevented. No less carefully select the duration of the process.

How does a cold smoked smokehouse work: principle of operation, design

After studying the basics of the methodology, it is not difficult to formulate General requirements to suitable equipment. The main task is to support the sawdust smoldering regime for a long time. A good cold smoked smoker is safe. It is able to perform its functions without careful control. Sufficient capacity of the firebox is useful so that one portion of raw wood is enough for a long time.

You will need to cool the smoke to a level optimal temperature. And in this case, one should not forget about the duration of work processes. In order not to worsen the economic performance of cold-smoked smokehouses, appropriate “free” technologies are selected. For example - extend the chimney.

Perfect tightness in the smoking chamber is not needed. But in this volume it is necessary to retain smoke, so active ventilation is excluded. Inside, a convenient fastening system should be provided: rails for gratings, holes for hooks.

Note! When placing a cold smoked smokehouse in a suburban area, one must take into account the position relative to the neighbors. Choose a suitable place, taking into account the distance and the wind rose, to avoid conflict situations.

Similar cold-smoked oil lamps were created by mammoth lovers in the Stone Age with their own hands. The main advantage of the design is simplicity. It is clear that not only a river slope can be used for reproduction, but also an elevation of the required size created independently.

Stationary and mobile cold smoked oil lamps, features of various modifications

The cold smoked smokehouse given as an example is not difficult to install on your own site.

It can be added that in such a structure it is necessary to make the length of the chimney 3-6 meters. At a smaller distance, natural cooling is not effective enough. Increasing the distance to more than 7 meters will significantly worsen traction. You will have to raise the level of the smokehouse, which will be accompanied by additional costs.

This photo shows an example of convenient equipment for a suburban residential facility. This building has:

• for admiring the open flame and efficient heating of the nearest area;
• it has special supports for skewers and grills, which transform the decorative block into an excellent barbecue;
• for baking and hob from cast iron, which is heated by burning wood;
• built-in smokehouse.

From this picture you can understand how to make a cold smoked smokehouse from metal. Required: Appropriate skills welding machine, pipes and other simple blanks. Such a project can hardly be called mobile. But disassembly in winter season or a period of extended absence with moving parts to a back room for storage.

To create a truly compact installation, you need a similar device. Various smoking chambers can be connected to it.

The figure shows the main components of a smoke generator connected to a cold smoked smokehouse cabinet (1):

• Wood shavings are placed in a steel container. The cover (3) on four bolts ensures the tightness of the structure.
• An electric heater (6) was used for a dosed smoldering process. It is built into the base. The smooth power regulator is brought out. With its help, the optimum formation of smoke in a cold smoked smoker is very precisely set.
• The compressor (7) supplies fresh air through a flexible tube (5). It does not need high power, so an economical standard pump for aquariums will do.
• The smoke is cooled in a coil (4), which wraps around the body with a small gap. Instead of air, you can use a more efficient water heat exchanger. In the latter case, the coil (tube) is immersed in a vessel with running cold water.
• For the deposition of condensate and soot, a special filter (2) is installed. A thermometer is built into its upper part for operational temperature control. A valve is embedded at the bottom, which is used to drain the accumulated liquid along with contaminants.

Make no mistake when choosing. There are relatively small cheap products on the market, where the chips are placed at the bottom, and the products at the top of the container. Here, the smoke is not cooled in accordance with the given standards. This is hot smoking equipment. Appropriate heat cooking must be carried out according to a special algorithm.

How to make a cold smoked smokehouse with your own hands

After studying general principles and different designs specify the purpose of the cold smoked smokehouse. It makes no sense to think about significant investments if it is planned to process 5-10 kg of fish caught in the nearest river to the dacha in a year. If you plan to completely abandon store-bought meats, you should think about a productive stationary model. For an accurate calculation, it is necessary to select the productivity of the equipment, taking into account the characteristics of the feedstock, the duration of processing.

Below is how to make a smokehouse at home using different projects. When choosing suitable option judge sensibly own forces. If creating homemade products causes excessive difficulties, skip to the final part of the article. It contains information about manufacturers and thematic equipment.

Inexpensive and effective do-it-yourself barrel smokehouse

Illustration
	For the main workpiece, a standard metal barrel with a capacity of 200 liters is suitable. Dents and other external defects in this case do not matter. However, rinsing must be done to eliminate odors and potentially harmful impurities. The lid is cut out. Subsequently, it can be made removable, or act as the author of the project. He used thick cloth to cover the top opening.
	With the use of welded joints, several metal crossbars are rigidly fixed at the top. Reinforcement bars, corners, and other suitable products are suitable. The load capacity is calculated as needed.
	Cut out a hole. Weld a steel adapter with internal thread 2 inches. The use of other sizes is acceptable, but the corresponding components of the cold smoked smokehouse will be needed.
	A glass is made from a suitable piece of pipe with a similar thread. Weld bottom bottom. It is tightly packed with sawdust, screwed into the pipe from the bottom of the barrel.
	To raise the structure above the ground, a simple rectangular stand is welded from metal blanks. Cold smoked smokehouses hang fish, meat, and other products on hooks. Close the top opening with a cloth. To activate smoldering, a blowtorch is used, another source of an open flame. After 35-40 minutes it can be removed. Further, the hot walls of the glass will support the process of smoke formation.

To create such a cold-smoked smokehouse with your own hands, drawings are not needed. Attracts the minimum cost of improvised materials. But cooling here is carried out due to the large free space at the bottom of the barrel. It will not work to smoke large pieces of food. If you accelerate the formation of smoke with a large glass, the temperature will rise above the optimum level. The lack of precise settings, low performance, unaesthetic appearance are the main design flaws.

Stationary durable construction: brick smokehouse

Illustration	Sequence of actions, recommendations
	This project is designed not only for cold smoking at home. The design of the smokehouse is complemented by a hearth, a place for storing firewood, and a drying compartment. To repeat the author's ideas, you will need drawings with exact dimensions. Start with site preparation. Sod is removed, a recess is made, granular bedding is poured. Taking into account the estimated weight, the foundation is poured. To make such a structure stable, reinforcement is recommended.
	After the screed has hardened, a waterproofing layer is installed from sheets of roofing material. Proceed to the installation of masonry. The main parts are made of standard brick with voids. The furnace and other parts where a high temperature is expected are laid out from refractory fireclay. At the bottom, a chimney is installed from metal pipe. At this level, another layer of reinforced screed is poured.
	The most difficult thing is to make a firebox with a chimney correctly. For technological maintenance of a semicircular vault, plywood stencils are used. A complex shape is created in separate rows, using pre-prepared layouts. To eliminate errors, you can invite an experienced specialist to perform individual work operations.
	The roof will prevent the destruction of the structure by atmospheric jigging. Where there will be no high-temperature effects, joinery can be installed. Cast iron doors of the firebox, ash pan are purchased in accordance with the required dimensions.
	Such a structure is capable of performing functional and decorative tasks. The respective departments provide the necessary conditions for cooking various dishes.

Do-it-yourself smokehouse from the refrigerator: rational use of old household appliances

Illustration	Sequence of actions, recommendations
	Qualitative smoking cabinet for cold smoking with your own hands can be made from an old refrigerator. In this technology, the working volume is not exposed to high temperatures, so there is no need to dismantle rubber seals, plastic parts. The main advantage is the tightness of the container. Standard wire shelves are suitable for holding the original products.
	The smoke generator is made from square pipe(100x100x800 mm) with a wall thickness of 4 mm. Holes are made in the lower part for natural inflow fresh air and ignition. A grid is installed on several towers, on which sawdust is covered inside.
	The smoker is designed for year-round use. For this reason, the author of the project installed a special heating element in the lower part of the refrigerator. It turns on when needed. winter time. The voltage supply is controlled by a standard thermostat, configured accordingly.
	A working compressor was left in its place. In this design, it is connected by a flexible tube to the fitting of the generator housing. It ensures the movement of smoke into the smokehouse chamber.
	To fix the external heavy block, metal fasteners are welded to it. Even with such an addition, the design of the cold smoked smokehouse turned out to be stable. To install it evenly on a relief surface, you can use the adjustment of the refrigerator's screw feet.

Do-it-yourself electric smokehouse: detailed instructions

In all standard designs There is one significant drawback - prolonged smoke treatment. It is she who increases the cost of finished products, so manufacturing enterprises often use chemical flavors instead of smoking.

It is clear that the choice of home smoking is largely due to the desire to personally control the technological processes. Therefore, questionable chemicals are not initially suitable. However, electrostatic machining is well worth a closer look. It significantly accelerates the penetration of smoke into the structure of products. This industrial technology can be easily reproduced at home.

Illustration	Sequence of actions, recommendations
	The body of an electrostatic smokehouse with your own hands can be made from plywood, a different dielectric. The use of plastic, chipboard, laminated panels is not recommended. When interacting with an electrostatic field, such materials are capable of releasing unsafe chemical compounds.
	The support rod is made of durable stainless steel (diameter 8mm). Near the wall there is a grid with pin dischargers bent towards the center. The dimensions of the cells are 20x20 mm. The distance between the discharge electrodes is 40 mm.
	Smoke in the right amount creates a classic generator with a connected aquarium compressor. It enters the workspace copper tube. For effective cooling, the author used rags, which he decided to moisten with water.
	To clearly demonstrate the operation of a cold smoked smokehouse, glass was used instead of a standard lid. suitable sizes. After reaching the maximum concentration of smoke, the high voltage generator is turned on.
	Within 20-30 seconds, the working volume is cleared. Ionized smoke is absorbed by fish (other products). The high voltage is switched off. Repeat filling the chamber with smoke and high-voltage treatment. For high-quality smoking, it is enough to spend no more than 12-15 minutes in general.

In this example, the positive pole of the power source is connected to the grid, and the negative pole is connected to the food. To complete all processes (hydrolysis and denaturation), the fish is placed in a refrigerator for 2-3 days. The exact time intervals are set taking into account the characteristics of pre-salting, personal taste preferences, and other culinary features.

Overview of popular models

The situation in this market segment is rapidly changing in the sector of inexpensive models. Before buying, you need to check the availability of new products. In advance, you need to prepare a list of your own requirements, cost restrictions. Cold smoked smokehouses from different manufacturers are evaluated taking into account official guarantees, user reviews.

This smokehouse (volume 32 l) is made of food grade stainless steel. It retains its excellent appearance and functionality for a long time even with intensive use. The standard package includes all the necessary components for a high-quality technological process (except for sawdust and mammoth). The compressor consumes less than three watts per hour, so energy costs are minimal.

This is a universal kit for generating smoke. A miniature compressor provides a pressure of at least 0.012 MPa, which is quite enough for the technological process. The housing is powder coated against corrosion. The length of the flexible hose is 74 cm. This set can be used to create a do-it-yourself cold-smoked smokehouse with a smoke generator. Combinations with various work cabinets up to 50 liters are possible.

If you buy a homemade smokehouse for cold smoking of this brand, you can eliminate doubts about the final result. A profile manufacturer (Bradley Smoker, Canada) offers automation of individual processes, precise control of smoke generation and temperature. High-quality filters prevent the penetration of condensate into the working volume in any mode. This model can be used to reproduce hot and cold smoking techniques.

How to quickly buy a cold smoked smokehouse without mistakes: market overview, prices, catalogs

Ask questions to obtain the necessary information in the comments to this article. Leave your comments about models from different manufacturers, own projects, ideas. Productive communication with professionals and like-minded people will help optimize costs.

Do-it-yourself cold-smoked smoker, video with comments from the author of the project

That's the way a man is, that he loves to eat. After people learned to use fire, it became easier to cook delicious food. Smoked products have been known since antiquity, because smoking not only gives meat or fish an exceptional taste, but also allows you to prolong the shelf life. To give the dish spicy taste and aroma, a special device was invented - do-it-yourself smokehouse for cold smoking fish and meat, about the principle of operation of which you will learn below. Self-production of smoked products is a fascinating process that allows you to have delicious dishes of your own cooking on the table. Smoked fish, meat, bacon - all this you will not only eat with pleasure yourself, but also surprise your guests.

Take note. A cold-smoked product will stay fresh when stored in the refrigerator for about a week, unsealed. In vacuum from 30 to 40 days. The rich taste lasts for the first three days.

Benefits of cold smoking

This cooking method takes longer than hot smoking. The aroma and taste are better preserved, and the products will not spoil for a long time. Equipping a smokehouse in your garden is not so difficult. You don’t have to build a complex oven; improvised materials are suitable for manufacturing.

Mostly cold smoking is used for fatty varieties of fish and meat. As a result of processing, food loses up to thirty percent of the liquid and acquires a characteristic aroma, the surface is slightly dried and becomes a little greasy. Before smoking, the products are salted. Small fish are smoked for about two days, and large fish - up to seven. Cold-smoked products are always tastier than ordinary ones.

Advice. In order for the product to have a uniform color, during cooking, monitor the uniform flow of smoke into the chamber. Maintain the desired temperature, regularly moisten the burlap, which serves as a filter, with water.

The simplest film smokehouse

A metal container for coals is placed on a flat surface. At a height of about two meters above the coals, slats are placed on which the film will be held. . Attachments with hooks are hung from the crossbars, on which fish or meat will be smoked. After the fish is hung up, and the process of smoldering coals begins, the whole structure is wrapped in a film. It is necessary that it does not come into contact with the firewood container, and at the same time the smoke does not come out. A film smokehouse will be inexpensive, you can build it within an hour.

How to build a smokehouse from a metal barrel

Smokehouses of hot and cold smoking are similar in structure. The design consists of two parts - a furnace and a chamber for cooking. They are interconnected by a chimney. The longer it is, the lower the temperature of the smoke. The difference between hot and cold smoked devices is the length of the chimney. There are many variants of execution, but all of them have general design. For the construction of improvised materials you will need:

• bricks
• oven masonry mortar
• metal barrel
• pipe
• hooks for hanging

First, they dig a hole about 50 × 50 centimeters, from half a meter to a meter deep. They cover the recess with bricks, firewood will burn inside. The pit is connected to the barrel by a chimney with a length of at least two meters. It can be made from a metal pipe (cast iron is ideal) or dig a trench 25 × 25 centimeters and overlay with bricks. From above, the trench is closed with fireproof material and covered with soil.

Advice. If you have a small area and you can’t fit a pipe of the appropriate length, make it curved.

The barrel is installed on a brick or log stand. If you do not prepare the base before installation, during preparation, the resulting condensate will soak the soil. There should be a grate at the bottom, on which a wet cloth is placed and moistened during the cooking process so that the ashes do not fly.

Be sure to have a lid for the barrel. Under the influence of temperatures, the sheet used for shelter may be deformed. It is advisable to place a heavy object on the lid. If you close the barrel loosely, smoking will not work properly. It is desirable to fix a thermometer on the wall of the smoking chamber.

One of the key points in the construction of a smokehouse for cold smoking is the distance between the firebox where the firewood burns and the smoking chamber should be at least two and no more than seven meters. The firebox is located below the smoking chamber, otherwise there will be no good traction. Often the smoking chamber is located on a hill or on a steep bank.

Chimney installation. When a hole for the firebox is dug, a sheet of iron is placed on the bottom for more uniform combustion.

It is necessary to connect the chimney to the barrel so that the entry is about twenty centimeters. The connection of the smoking chamber and the chimney is sealed with clay mortar.

Stages of building a smokehouse in the form of a separate building

First, clear the site for the construction of the structure. When smoking, stable temperature regime. The amount of firewood used should be no more than 25 percent total weight, the rest is sawdust and wood chips. Cooked products retain a dense texture and elasticity, they can be stored for a long time.

Another way self-manufacturing cold smoked smokehouse, which will decorate the site. In the soil you need to dig a small depression with a diameter of about 70 centimeters. Place a steel sheet underneath, never galvanized. Further, bricks are laid in a circle, as in the construction of a round furnace, and fastened with cement mortar. Can be overlaid on top natural stone if it fits with the design garden plot. A hole is left for the chimney, which is a trench dug in the ground, up to three meters long, which it is desirable to overlay with bricks. From above, the trench is covered with sheets of fire-resistant material, such as slate, and then covered with soil for thermal insulation. At the other end of the trench, on an elevation of stone or brick, a small smokehouse is being built. Hooks and holders for smoked products are equipped here. Below, above the exit from the chimney, a grate is installed in the smokehouse, on which moistened sacking must be placed during the manufacturing process. You also need pallet holders so that there is somewhere to drain the fat from the pallets. The smokehouse is built in the form of a small house made of wood or brick. Consider in advance the style of this building so that it looks elegant and blends in style with the rest of the buildings and landscaping.

Features of smoking technology

When preparing delicacies, follow a few important rules:

• smoke in dry calm weather
• regularly check the temperature of the smoke
• prepare food in the evening, and start the process the next day
• add cherries and junipers to firewood, giving a peculiar aroma
• use a pan to drain the evaporated fat

Traditionally, fish is smoked, especially those caught in nearby water bodies. But you can also cook purchased products: chicken, hams, breast, pork belly, lard, beef. The main point when smoking chicken is marinating. The chicken needs to be washed and cleaned of excess fat, and then make an incision and place garlic cloves there, rub with spices and salt and leave to marinate for a day.

Salo preparation. Cut into pieces no more than 6 centimeters. Grate with a mixture of salt, dill, bay leaf and pepper. Lay the strips in a marinating dish, placing garlic cloves between them. . Cover the top and press down with a load. After three days, remove the salt and dry on hooks . Then you can subject the chicken to the smoking process. Approximate cooking time in a cold way from 36 hours.

Advice. If you want to speed up the smoking process, experts recommend pre-boiling meat and lard with spices or salt.

Excellent dish - homemade sausages. They can be pre-boiled or smoked immediately after filling. Remember to put enough spices and cook with enough fatty meat. To prepare smoked pork, make a brine of water, salt, black pepper and bay leaf. The meat is placed in a cold marinade and kept for three to five days, depending on the temperature. Then it is stuffed with garlic and tied with spinach. During smoking, it is necessary to change the pieces several times so that they acquire a uniform shade.

Fuel selection

It is extremely important to use exactly those tree species that give fragrant smoke. Cooking fuel is mixed with cherry leaves and juniper twigs. Using several types of wood, you can give the dish an original flavor. . To obtain the best smoke, raw wood is used.

Advice. Never use conifers for smoking. They are saturated with resins, which, when burned, give the food a bitter taste.

Your smoker is working properly if you can see the smoked product through the smoke. You can't light a fire in a smokehouse. Firewood should smolder, but not burn. To do this, sawdust is poured on top of the logs.

» From the material given by the master, you will get acquainted with the process of creating a cold smoked smokehouse, namely a smokehouse. This direction in the manufacture of smokehouses is quite new today, but we will take everything apart and understand how everything works, the principle of operation, what material is better to use for its manufacture.

With the advent of small smoke generators on sale, it also became necessary to manufacture smoking chambers for them, basically this is a simple box with a door, a tray, a thermometer and hooks inside for hanging the product. But our author went a little further and made a beautiful and neat smokehouse.

Oil lamp overview:

Important! It is best to use hardwood to create a camera, so that there is no foreign smell and resin.

And so, let's look at what exactly the author needs to assemble the house?

materials
1. board 25-30 mm (hardwood)
2. galvanized roofing nails
3. timber
4. self-tapping screws
5. soft tiles
6. smoke generator
7. aluminum sheet
8. steel wire
9. thermometer
10. hinges
11. water stain
12. nails

Instruments
1. jigsaw
2. hacksaw
3. drill
4. screwdriver
5. hammer
6. ruler
7. pencil
8. corner
9. brush
10. stationery knife
11. metal scissors

The process of creating a smokehouse with your own hands.

And so, it was mentioned above that it is best to use hardwood wood for the manufacture of a smoking chamber, because wood conifers will exude a resin spirit and, accordingly, the resin itself when the temperature inside the chamber rises, the temperature itself is of course small from 18 to 25 degrees, but still ..

First of all, the master assembles the frame of the house from a bar, twists everything with self-tapping screws.

The resulting frame should be sheathed with a board, preferably with a groove or clapboard.

The roof of the house is also finished with a board close to each other, because inner part the chamber must be airtight and not have slots and holes in the casing. A doorway was made in the front part of the house and the door itself was hung.

The master covered the outer part of the smokehouse with a water-based stain, it can also be burned with a burner or a blowtorch, which is more appropriate. In no case is it advisable to cover the surface with chemical-based varnishes, because when heated, they will evaporate harmful substances that can adversely affect your health, so it is better not to risk using chemicals.

Attached all components back wall smoking house.

This is how it all looks like.

By the way, this smoke generator can be made independently, but we will talk about this in the next article, come visit and do not miss updates on the site.

As you can see, there is nothing particularly complicated in the construction of this house, all materials and components are in the public domain, you already have an example, be sure to bookmark it so as not to lose it.

With the help of this smokehouse, you can smoke a variety of products, and most importantly, they will come out 10 times cheaper than store-bought ones.

This concludes the article. Thank you very much for your attention!
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