Finishing 

Smokehouse for cold and hot smoking ordering. Installation of a brick smokehouse. We lay out the smoking chamber

There are many models of compact portable smokehouses for a summer residence or a private house on the market. But it is much more reliable to build a brick smokehouse on garden plot with your own hands. Its design is not as complicated as it seems at first glance. The presented drawings, photos and videos will help you understand the device, and step-by-step instruction- to cope with the task without any problems.

What are smokehouses?

You can smoke chicken thighs, lard, fish, homemade sausage, meat. When smoked, the products are saturated with wood smoke, acquiring a unique aroma and taste. Without a wood-fired smokehouse, this result will not be achieved. No liquid smoke, tea brews and other inventions of industry and resourceful housewives can replace real smoking with smoke.

On a personal plot, you can install both a purchased smokehouse, and build it from improvised materials with your own hands. Homemade smokehouse can be:

  • from a metal or wooden barrel;
  • from a bucket;
  • from metal sheets welded together;
  • brick.

At home, you can also smoke products in the chimney located in the attic of the house. To do this, it is necessary to build a smoking chamber near the chimney, into which smoke will flow through the chimney from the stove located in the house. This option is the most budgetary, but at the same time the most dangerous in terms of fire safety.

The most reliable design is a brick smokehouse. Moreover, the design laid out by skillful hands can become a real highlight. landscape design site. Using photos and drawings, you can build a functional, durable and stylish design.

Brick smokehouses differ:

  • to size;
  • by device:
  • by functionality.

On the site, you can build both a very small in volume and a fairly impressive smokehouse. Large smokehouses are recommended to be designed in the form of decorative houses.

Smokehouses of various design can be used for hot and cold smoking of products. In the first case, the firebox will be located directly under the smoking chamber, dousing the products with hot smoke. Cold smoking involves a fire located slightly away from the chamber so that the smoke can cool before it reaches the food. Hot-smoked products are cooked on average 2.5 hours, but cold-smoked products take up to 7 days. The drawings clearly show the difference in the design of the two types of smokehouses. You can expand the functionality of the smokehouse by combining it with or barbecue.

What is the smokehouse made of?

The design of any smokehouse consists of:

  • furnaces;
  • blew;
  • chimney;
  • smoking chambers;
  • doors;
  • top floor (roof);
  • metal gratings and horizontal bars with hooks;
  • drip tray for collecting fat.

Wood chips placed in the furnace form thick smoke, which is fed through the chimney into the smoking chamber. Combustion waste (ash) accumulates in the blower located under the firebox. Products in the smoking chamber are laid out on metal grates or hung on special hooks. To collect the resulting fat, it is imperative to install a removable drip tray.

Preparatory work

Right choice places for a stationary smokehouse has great importance, since the smoking process is associated with fire, smoke and soot. The main requirement for fire safety is remoteness from residential and commercial buildings on the site. The same rule applies to green spaces. It is also necessary to take into account that the area of ​​\u200b\u200bthe selected area is sufficient for laying the chimney.

The place chosen for construction must be cleaned in advance of foreign objects, debris and grass. It is also worth taking care of necessary materials and tools. You will need:

  • refractory brick;
  • cement, sand, clay;
  • wooden doors;
  • sackcloth;
  • roofing materials;
  • metal corner;
  • measuring instruments;
  • trowel, hammer, spatula;
  • container for mixing solution.

For quality work, experts recommend that beginners prepare a building drawing in advance and develop step-by-step instructions that you should follow when building a smokehouse with your own hands. It will not be superfluous to study the theory, get acquainted with the photo and video of the upcoming work.

Foundation laying

Like any building, a smokehouse needs a solid foundation. The first step is to mark up according to the size of the future smokehouse. For this, wooden stakes and a cord are used. For small smokehouses, a foundation 40 cm deep will be enough. If a more voluminous structure is being built, the foundation should be deepened more and reinforced during pouring.

For pouring the foundation, it uses a cement-sand mixture with the addition of gravel or crushed stone. In some cases, the foundation trench can be laid with construction debris, and poured with concrete on top. Since the load on the foundation of the smokehouse is small, such a device will be quite enough.

Advice. To ensure the waterproofing of the foundation, it is recommended to cover it with a layer of roofing material.

It will be useful to equip the basement. To do this, it is necessary to build a wooden formwork that is wider than the laid foundation.

Laying out the chimney

The principle of construction of any smokehouse is the same, regardless of its size and internal device. First of all, the chimney is laid out - the main working element of the structure.

Under the chimney in the ground, they dig a trench of the following sizes:

  • width - 50 cm;
  • depth - 30-40 cm;
  • length - 25-30 cm.

The bottom of the prepared trench is carefully tamped and a row of bricks is laid using clay mortar. It is important that along the length of the chimney there are two bricks located end to end to each other. The chimney channel is limited on the one hand by the firebox, and on the other - by the smoking chamber.

Attention! The smoking chamber should always be located above the firebox.

The rule for the location of the chamber implies that the smoke channel should rise from the firebox at an angle of 8-9 degrees. When laying the chimney, the brick is installed on the edge, and the dressing of all seams remains the same. The vertical walls of the chimney are erected to a height of 25 cm. The upper ceiling of the chimney is also made of brick. For convenience, it is recommended to perform it in the form of a house.

When the chimney is laid out, the mortar used must be allowed to dry. Next, the chimney is covered with a layer of earth, which is limited to the smoking chamber.

Attention! The chimney should not enter the smoking chamber by more than 25-30 cm. The layer of earth poured onto the chimney should be 12-14 cm.

We lay out the smoking chamber

When the chimney is ready, you can proceed to the construction of the smoke department. Here you can show your imagination by building a round, square or rectangular chamber. Drawings, photos, videos and step-by-step instructions, widely presented on the Internet, will come to the rescue. The most important thing is not to rush, but to lay out the bricks with high quality. For a home smokehouse, a chamber measuring 1 x 1 m and 1.5 m high will be quite sufficient.

Laying is desirable to perform on a solution of clay, laying a brick on the edge. Clay - natural material, and when exposed to high temperatures does not emit harmful substances.

Metal pins are drilled into the upper part of the chamber, on which a grate or rods with hooks for products will be mounted. At the bottom, you need to provide fasteners for burlap, which is used as a smoke filter. In the middle - attachments for a removable grease tray.

From above, the chamber is covered with a special cover that regulates the density of smoke. If the design of the smokehouse provides for the installation of a roof, do not forget about the ventilated opening holes. When the frame of the smoking chamber is ready, you can install doors and mount devices for laying out products.

Furnace arrangement

The firebox is located at the opposite end of the chimney from the chamber. Its design is very simple. It is made of thick sheet iron with dimensions of 40 x 35 x 35 cm. A small blower is placed under the firebox to collect ash and provide draft in the chimney. At the back or side, the firebox is connected to the chimney.

From the outside, it is recommended to overlay the firebox with bricks. This will protect it from the effects of precipitation and give a complete appearance to the entire structure. In detail, the entire process of building a smokehouse on a personal plot can be viewed in the video.

Do-it-yourself step-by-step instructions for building a brick smokehouse

  1. We lay the foundation for the smoking chamber.
  2. We dig a trench under the chimney.
  3. We lay out the chimney of bricks.
  4. We build a smoking chamber.
  5. We equip the firebox.
  6. We give the building a decorative appearance.

Beginners in the construction business should not despair when building a brick smokehouse with their own hands. If you have a desire, then everything will work out! The main thing is to be patient, and slowly, step by step, do this painstaking work. As a result, a brick smokehouse will serve you for a long time and regularly.

Building a brick smokehouse with your own hands: video

Brick smokehouse: photo


The principle of operation of the smokehouse is quite simple. Small chips or large sawdust are placed at the bottom. The product to be smoked is placed on a special grill or skewer at some distance from the wood filler. The smokehouse is closed, and then it is placed on fire or it is bred from below. When heated, wood chips give off very hot smoke. The product is simultaneously treated with high temperature and impregnated with smoke components that create a special taste.

Hot smoked smokehouse can be of two types:

  1. Stationary- placed on a brick foundation. A firebox is made under the smokehouse with products. The exposure temperature is from thirty-five to fifty-five degrees.
  2. Portable- compact capacity, which is made of black steel or stainless steel. It consists of a body equipped with handles, a lid and a grill. The body has walls and bottom, which are interconnected by welding. They are made from sheet steel. The grille is located in the middle of the body or slightly higher. A number of models are equipped with an ash collection tray.

Do-it-yourself hot-smoked brick smokehouse

Considering ways to make a smokehouse with your own hands, there are several main areas. To get the most durable structure, brick should be used.

Stage one: ground preparation

brick smokehouse for hot smoking has a significant weight, so it requires a stable base. The place is chosen so that it is away from other buildings. This will increase fire safety and prevent smoke from entering the living quarters.

Do-it-yourself hot smokehouse. A photo

For arrangement foundation dig a hole about thirty centimeters deep. It is stacked in rows with hollow concrete blocks. Joints between blocks are filled with mortar concrete. Each next row of material is placed across the previous one. This will provide additional strength.

Installed in blocks rebar and then the voids are filled with concrete. The topmost layer of the base is laid out from solid concrete blocks.

Stage two: the lower part of the brick smokehouse is made

The service life of a brick smokehouse oven must be very significant, so you should carefully select the material and lay it correctly. To build a hot smoked smokehouse with your own hands, you will need the following materials:

  • concrete blocks and building bricks;
  • fireclay refractory bricks;
  • facing brick;
  • stone wool.

After preparing the materials, the lower part of the structure is first erected. Scheme work is discussed below.


Do-it-yourself hot-smoked brick smokehouse. step by step photos

This completes the second stage in the step-by-step production of the smokehouse, i.e. the lower part of the structure is completed.

Stage three: laying out the top and mounting the door

First, the door is placed in a permanent place and fixed. This helps to determine exactly where the rack shelves should be.

The outer walls are made from concrete blocks, and from the inside are lined fireclay bricks which is resistant to high temperatures.

The gap between concrete blocks and a layer of fireclay bricks should be filled stone wool . The heat-insulating layer prevents heat loss and it will be easier to maintain the desired temperature in the smokehouse chamber.

When the opening is bricked in one row, a wire is brought out above the door to power the lantern. The wire must be carefully insulated so that it is not damaged by high temperatures.


Stage four: final

Do-it-yourself descriptions of the construction of a hot-smoked brick smokehouse will help you build such a structure yourself without any problems. After top part will be narrowed, the basis for placement is laid out dampers. It helps regulate traction to create optimal conditions cooking.



How to make a hot smoked brick smokehouse. Instruction with photo

After that, a chimney is installed, which is lined with bricks. From above it is covered with a net and a visor so that debris does not fall inside. Next, the doors are mounted. If necessary, you can place thermometers in the two upper doors to monitor the cooking temperature.

The final works include foundation cladding, installation lantern.

Hot smoked smokehouse. Video

Smokehouse from the body of an unnecessary refrigerator

Often people are interested in how to make a smokehouse with their own hands from old, outdated things. Great for this purpose fridge. To turn it into a smokehouse, it is necessary to remove all internal elements, leaving only the metal case. A hole is made from above to remove excess smoke, and six pieces of corners are fixed on the inside, which are placed in pairs at different heights.

Lattices are placed on a pair of upper rows or hooks are attached. The lowest ones are used for the pallet. Fat is collected there so that it does not drip into the sawdust.

So that a do-it-yourself smokehouse from the refrigerator body can be used, inside, at the bottom of the resulting metal box they put hot plate. A metal pallet with a wood component is placed on it.

The door of such a smokehouse should close as tightly as possible. Air access will disturb the smoking conditions.

Do-it-yourself smokehouse from an old refrigerator. Video

Do-it-yourself smokehouse from a bucket

For the manufacture of such a mini-smoker is used old steel buckets. Two meshes made of stainless steel are installed in the bucket. The first is placed at a distance of ten centimeters from the bottom, and the second five centimeters after the first.

Chips, sawdust and small twigs are placed at the bottom. The thickness of the layer should be about two centimeters. Products are placed on the grids.

The bucket is tightly closed with a lid and placed over the fire. Thanks to small size smoking is very fast. It only takes a quarter of an hour after the first smoke appeared to get the finished product. The smokehouse is removed from the fire and cooled for a while.

Do-it-yourself smokehouse from a bucket. Video

Do-it-yourself smokehouse made from a barrel

This type of smokehouse is similar to the previous principle, but differs large sizes. AT metal barrel it is necessary to install gratings or rods. They must be on two levels. Bottom place a pallet with wood chips and other small wood. Products are placed on top. They are laid out or hung.

The barrel is placed on supports and closed with a lid. A fire is lit underneath. Such a smokehouse is easy to manufacture, convenient and quite roomy.

Do-it-yourself smokehouse from a barrel. Video

Homemade stainless steel smokehouse

The instructions for making this type of smokehouse are very simple. From sheet stainless steel should be assembled in the form of a box. All seams are welded, and corners are welded inside at two levels. Grids will be placed on the corners to accommodate products.

Small chips, branches and sawdust of hardwood are placed at the bottom. Products are placed on the grill, and the container itself is tightly closed with a lid.

The smokehouse box is put on fire or a fire is made under it. In about twenty minutes, the products will be ready.

Enamel pot smoker

If the farm has old enamel pot, which is no longer suitable for cooking, for example, there are chipped enamel, then it can be turned into a smokehouse.

Consider step by step manufacturing pot smokers.


Gas cylinder for a homemade smokehouse

If at home there is an unnecessary natural gas cylinder, then you can make a convenient hot smoked smokehouse out of it. The steps may seem somewhat complicated, but they are quite feasible, just follow the instructions for making a smokehouse.

  • The cylinder must be taken out into the street, away from residential buildings and people, in order to free it from the gas that could remain in it, and unscrew the valves. You can check if all the gas has come out with soapy water. It is applied to an open valve. If the composition does not bubble, then there is no gas inside.
  • The remaining gasoline is drained, but not on the ground, but in a metal container. Then it is burned.
  • The cylinder is filled with water and washed, after which you can proceed directly to the manufacture of the smokehouse.
  • Since a door is required to accommodate products, it is cut out in the central part. The cuts are not made complete so that the metal plate does not fall out ahead of time.
  • At the places where the hinges are attached, the surface is cleaned and welded. When the hinges firmly hold the door, the cuts are completed.
  • Then work with the bottom of the cylinder. The protruding strip is cut off and half of the bottom is sawn off.
  • A firebox is welded from iron of considerable thickness, which is then welded to the bottom of the prepared cylinder.
  • Before loading the first products, the new design is calcined.

Smokehouse of hot smoking from a gas cylinder. Video

New smokehouse from an old washer

Another do-it-yourself smokehouse is made from an old round washing machine . By appearance she looks like a barrel. Be sure to pay attention to what metal the tank is made of. If it is aluminum, then such a machine will not work for a smokehouse. Requires a tank of of stainless steel.

To do everything right, follow the instructions for making a smokehouse.

First, the motor is removed from the device, as well as the activator, if it is made of any material other than stainless steel. Further, at the bottom of the body with a grinder, a furnace hole is cut out.

Hot smoked smokehouse from a washing machine. A photo

The tank is taken out of the body of the washing machine and the existing various holes are closed. They are covered with metal plates, which are fixed with self-tapping screws.

In the tank, slightly below its middle, install metal mesh . After that, it is placed back into the case.

There are also various holes in the lid of the machine that need to be sealed. Inside the tank, air should penetrate only in minimal quantities.

After that, chips for the smokehouse are placed in the tank, food is placed on the grate and the lid is closed from above.

Below, where the furnace hole is made, we make a fire. Cooking time depends on the product. After the first appearance of smoke, the fish should be kept for about twenty minutes, and the meat will need more time - about forty minutes.




We make chips for hot smoking

In order to effectively smoke meat or fish by hot smoking, you will need high-quality wood chips or sawdust from the appropriate types of wood. Now it is possible to buy wood chips for the smokehouse, but sometimes it is more interesting to make it yourself. The taste of cooked smoked meats also depends on the specific wood composition.

. The right choice of wood

In order for chips and sawdust to give the products a unique taste, it is necessary to pay special attention to the choice of wood. You should not use birch for these cracks, because when heated, it releases tar, and it gives a very specific taste. conifers are rarely used and only by those people who have certain smoking skills. It is better for beginners to do without coniferous components that can add bitterness to the product. It is not advised to choose aspen for smoking.

A universal tree species that is actively used for smoking is alder. You can use wood chips, sawdust and thin branches.

Give a good effect oak and beech. But trees of these species for chipping are not easy to find.

Wood is good for smoking garden trees. Are used apple, pear and cherry wood chips

If you wish, you can experiment and mix wood components of different species and sizes. But at the very beginning, it is worth learning how to smoke hot with one-component wood chips.

. Do-it-yourself chips

To make wood chips for smoking yourself, you will need a log from a suitable tree (alder, oak, apple tree, and others). For grinding, prepare a convenient hatchet, a surface on which the cutting will be performed and a container with clean water.

If raw materials are selected fruit trees, then it is not at all necessary to cut down a tree in the garden. It is enough to collect the branches left after the annual spring pruning.

Wood is needed dry. Its humidity should be between fifty and seventy percent. You should also be very careful about its quality. If there are signs of damage by mold, other diseases, or the tree has been treated with chemicals, then it should be discarded. All substances will be in the smoke, and then get into the products.

The plan for making chips is as follows:

  1. First, the bark is removed from the tree. Then it is crushed in such a way as to obtain pieces measuring two by two centimeters.
  2. The resulting wood cubes are placed in a container with clean water. In it, they are aged for about four hours.
  3. After that, the pieces of wood are taken out of the water and laid out in a thin layer in a dry and ventilated area. When the wood chips have dried to the desired state, they are harvested for use or storage.

After all these steps, the chips can be used for their intended purpose.

In addition to relatively large chips, they also use sawdust. They are made in a similar way. The only difference is the particle size. For the preparation of sawdust, wood should be crushed to obtain a much finer fraction. Sawdust does not last long in water. They get wet faster and also dry faster. But when drying, stirring may be necessary.

A do-it-yourself brick smokehouse is a great opportunity to regularly pamper yourself and your family with natural smoked products, the quality of which you can rest assured. Juicy meat, crispy bacon or fragrant mackerel for beer, cooked in a smokehouse, have a unique aroma and taste that cannot be compared with store-bought counterparts. However, before enjoying natural smoked meats in the open air, you need to properly build a smokehouse, taking into account the smallest nuances. This is a rather complicated and time-consuming process, but the result is really worth it.

Before proceeding directly to work, you need to consider the following points:

  • Location. The smokehouse is best placed so that its smoke does not interfere with either you or your neighbors. The smell of smoked meats is quite persistent and can be strongly felt for a long time.
  • Materials. Today, a smokehouse can be made from anything, even an old refrigerator. However best material for construction - refractory bricks. Such a structure is durable and has an aesthetic appearance.
  • Types of smoking. Decide which type of smoking you want to use - since each of them requires a special building design.
  • Products. The design of the system depends on what you are going to smoke. Please also note that the smokehouse must be adapted for certain types of products.

Cold or hot?

Smoking is one of the oldest and well-known methods of cooking. With it, you can effectively reveal the taste of meat and fish, using the process of burning wood. The smoking itself can be carried out hot and cold. When the dish gets a richer taste and aroma, but it is more expensive, but allows the products to be stored longer.

The main difference between smokehouses for cold and hot smoking is the type of construction brick oven. During hot smoking, the ignition source is placed directly under the chamber, and during cold smoking it should be placed to the side, while the smoke is fed into the chamber through a special supply.

More complex in design is a universal smoking oven, which can be used for both cold and hot smoking. It is often installed in 27 brick rows. If you like smoked fish and other seafood, the cold smoking method will make the finished product firmer and last longer.

What you need to know when building

Regardless of the size and type of smoking, almost all do-it-yourself brick smokehouses have the following elements: a firebox, a fireplace, a grate and a metal grate for products with hooks and a lid. When building a smokehouse, it is necessary to use not only bricks, but also clay, which is a completely natural product and does not give food odors. If clay is not found, it can be replaced with ordinary earth, but cement mortar should not be used.

Although many use metal chimneys because they are cheaper, it is best to build this element out of brick. To protect food from precipitation, install a metal cap over the pipe.

When erecting, do not forget to install such an important element as a metal tray in the smoking compartment. In the process of smoking, the remaining fat will drain into it, which will avoid the appearance of bad smell and taste. Instead of hooks for hanging products, you can install ledges for mounting removable gratings.

How to build a brick smokehouse: stages of work

Before proceeding directly to the construction, you need to accurately calculate all the details, prepare a work plan and drawings. Pay enough attention to the preparation so that you do not miss any important details later.

The construction of a smokehouse consists of several important stages:

  1. Preparing a place for a smokehouse.
  2. Procurement of materials and tools.
  3. Foundation installation.
  4. Installation of brickwork.
  5. Construction of a smoke supply (for cold smoking).
  6. Checking the work of the finished structure.

After choosing a place, proceed to the work plan and drawings of your future smokehouse with the necessary parameters. Check out several typical options for ready-made hot and cold smokehouses and choose the one that suits you best. Write step by step plan actions, after which you can proceed to the next stage, namely, the collection of material and the necessary tools.

What will be needed for construction?

To install a smokehouse with your own hands, you will need:

  • Brick (ceramic or refractory type, silicate is not recommended).
  • Clay (can be replaced with dry mixes).
  • Common building tools.
  • Container for mixing solution.
  • Wooden door.
  • Metal grate and rods for products.
  • Metal cover.
  • Level.
  • Rubber mallet.
  • Spatula and trowel.
  • Foundation components.

Installing the foundation for the smokehouse

The first stage is the construction of the foundation. For it, prepare components such as crushed stone, sand, concrete and steel mesh. Ready-made concrete slab may be suitable. In the manufacture concrete pad you need to do the following:

  • Prepare a hole of the required size.
  • At the bottom of the pit, lay and level the mixture of crushed stone and sand.
  • Lay a metal mesh on the bottom, then pour concrete on top.

After the concrete has completely hardened, you can proceed to the next stage - the installation of brickwork.

After preparing the foundation, you can proceed to the construction of brickwork.

  1. Apply concrete mortar to the surface of the foundation with a trowel. After that, attach a brick, which should not reach the joint a little.
  2. Coat the poke of the brick with mortar to fill the vertical joints. Each of the bricks needs to be pressed down a little and pressed tightly against each other to prevent the appearance of cavities.
  3. Remove excess mortar that protrudes above the seams with a trowel. To install the brick correctly, you can lightly tap it with a rubber mallet. When installing each row, check the row with a level to prevent displacement of the masonry angle.
  4. The ideal thickness of vertical and horizontal seams is 12 mm. Minor deviations from this norm are permissible.
  5. To make the structure stronger, dressing is necessary. In each of the corners, the bricks should completely cover the seams of the previous row. For this reason, it is better to start ordering bricks from the corner. In bricklaying, the most important thing is to correctly install the first rows, which need to be given special attention.
  6. After installing the masonry, it is necessary to grout the joints so that the structure acquires a more aesthetic appearance.
  7. In general, brickwork not such a simple matter. If you doubt your skills, it is better to invite a specialist.

Installing a smoke inlet

For a cold smoked smokehouse, be sure to consider the smoke supply. For the construction of such a structure, it is necessary to dig a trench about 2 m long, about 50 cm wide and 30 cm deep. Near the walls of the trench, it is necessary to lay bricks on the ribs, and when making the mortar, clay and sand must be mixed in a ratio of 3 to 1. Finished construction must be filled with asbestos or covered with a metal coating.

After laying the walls, it is necessary to perform such a stage of work as overlapping the top of the smokehouse. This can be done with a regular red brick. The installation of the smoking chamber itself should be carried out quite carefully, while the depth of the chamber should not exceed 30 cm for greater convenience.

The chimney channel in the smokehouse should be between the firebox and the smoking chamber, which is located slightly above the firebox. The optimal ascent rate is about 9 degrees.

If desired, a filter can be placed in the smokehouse oven. It is quite simple to make it - a metal circle covered with burlap is installed under the wire rods at the very bottom. A place for the filter must be provided initially, since four metal rods must be prepared for its fastening. After installing the system and immediately before use, the filter must be moistened with distilled water.

If you want to build simple design, the installation of which does not take much time, then the ideal option for you is a four-wall smokehouse with one door and holes for mounting metal poles. Under the slate roof, it is necessary to provide space for gaps where the traction will be installed. Don't forget to install a blower or leave 1 brick space at the bottom of the smoker to increase the draft during smoking.

After completing the chimney installation and smoke channel it is necessary to let them dry, and then cover everything with earth to the place where the smoking chamber begins (the height of this layer should be around 15 cm).

Commissioning

When the smokehouse is ready, it's time to test it. To do this, do the following:

  • Pour sawdust into a special compartment. Perfect option- alder, wood traditionally used for smoking products. Fruit tree species are also good - apricot or cherry, for example.
  • Fire up the stove.
  • Place on the grill or fix on the hooks the products to be smoked - fish or meat.
  • Close the outlet pipe on the lid and wait for the device to warm up. From the inside, the oven should be filled with smoke. To keep the process under control, provide a thermometer in the design.
  • When the temperature rises to 60 degrees, you need to open the outlet at the top of the smokehouse.
  • Wait half an hour for the products to be properly saturated with smoke. After this time, you can open the door and carefully remove the contents. Meat or fish should be hot and acquire a characteristic golden color.
  • If during the test of the smokehouse you see how smoke comes out of the walls, it means that the bricks in the masonry were not smeared tightly enough. Thus, you can see the weak points of the structure and fix the problems in time.

How to make a large brick smokehouse?

If you plan to make a large brick smokehouse, it must be built as if small house. Such a design may include not only the main elements, but also an additional place for firewood, as well as a fat tray. Often, large smokehouses are complemented by a barbecue, which makes the building not only beautiful, but also allows you to cook more options for delicious dishes in nature.

At the top of the smokehouse, it is necessary to install a chimney equipped with a valve to adjust the temperature and speed of the smoke flow. Do not forget to grease the doors and other wooden elements with clay to avoid fire during the cooking process.

Large smokehouses can be made one or two-tier, horizontal and vertical type. On the Web, you can find many drawings of various smoking ovens, with which you can delight yourself and friends with real homemade smoked meats with a unique taste.

Conclusion

As you can see, it is not easy to build a smokehouse out of bricks with your own hands, but it is quite realistic. If you carefully work out the design plan and strictly follow all stages of work, you can build a reliable and convenient furnace that will last you for many years. If you encounter any difficulties during the work, you can always watch the video about the installation of the smokehouse carefully or seek help or advice from professional installers.


The process of cold smoking is different in that the products are affected by cold smoke, the temperature of which does not exceed twenty-five degrees. Therefore, all drawings of a cold smoked smokehouse take into account the location of the firebox at some distance. While the smoke goes through the pipe and rises in the smoking chamber, it cools and is freed from soot and harmful impurities.

Do-it-yourself cold-smoked brick smokehouse. Step-by-step instruction

Before proceeding directly to construction, it is necessary to make drawing cold smoked smokehouse and mark the location of all its constituent elements on the site. The combustion chamber must be separated from the smokehouse by no less than two and a half meters. It is better to choose a place with a slope, so that the smoking chamber itself is located on a hill, and the firebox is on a slope.

Cold smoked smokehouse. Operating principle

The most solid and reliable design is a cold-smoked brick smokehouse. To build it correctly, you need to take into account several points. In the step-by-step instructions for building a cold-smoked smokehouse, all the details of the process are considered.

. Stage one - laying the foundation

At the place where it will be located smoking chamber, soil is selected. The depth of the pit should be sixty centimeters. Formwork is installed in it, rising twenty-five centimeters above the edges. The space is reinforced, placed in the center ten-liter bucket to get a recess after pouring the concrete solution. At this point, smoke will come out of the chimney. Before pouring, it is necessary to lay a pipe that will bring smoke. When all the necessary elements are placed, the foundation space is filled with concrete mortar.

. Stage two - building walls

For the walls of such a smokehouse is used building brick or concrete blocks. The specific design of a cold smoked smokehouse depends on the personal wishes of the owner. It can be very small for a minimum number of products or spacious. You can equip a window in it, but it should be small. Since the sun's rays are harmful to smoked products, it should face the north side or be located so that the light does not fall on the area where smoked meats are placed.


. Stage three - arrangement of the roof

The most economical, easy to arrange and convenient option is soft roof . To create it from a beam of small section, they construct truss system. Sheet material is laid on the rafters, for example, moisture resistant plywood or OSB boards. Elements of flexible tiles are already mounted on a flat base.

. Stage four - arrangement of the firebox

The firebox can be made of bricks or used as such metal stove. If a brick is used, then it is necessary to take refractory fireclay. You also need a refractory pipe that will remove smoke from the firebox to the smoking chamber. The diameter of the pipe must be large enough so that the smoke moves slowly, cools down and is freed from soot particles.

. Stage five - interior arrangement

Inside the smokehouse is arranged very simply. Above the smoke outlet are installed gratings and hang hooks.

After that, a cold-smoked brick smokehouse can be used.

Do-it-yourself cold smoked smokehouse. A photo

The relief of the site with slopes and terraces simplifies the installation of a cold smoked smokehouse. The presence of a terrace allows you not to deepen the firebox into the ground. It can simply be placed on the lower tier, and a smoking chamber can be installed on the upper tier. As a result, the number of works is reduced, the smokehouse is built faster, with less labor and time.

Step-by-step instructions for building a cold smoked smokehouse. Video

Do-it-yourself cold-smoked wooden smokehouse. step by step photos

To make a cold smoked smokehouse with your own hands, it is not at all necessary to use a brick. Wood is also great for this purpose. A step-by-step instruction for the construction of a cold-smoked smokehouse made of natural wood will help in the construction.

1. They dig on the site trench for pipes, smoking and combustion chambers. The depth of the trench should be from one and a half to two bayonets of a shovel. The part intended for the pipe is located slightly higher than the smokehouse pit.



Do-it-yourself cold smoked smokehouse. A photo

2. Pit for smoking chamber dig a shovel two or three bayonets deep. When hit, the smoke lingers slightly. At this time, large particles of soot fall out of it, i.e. the smoke clears. After that, he rises to the smoking chamber.



3. The pit for the firebox is poured cement to get a solid floor. Such level ground it is necessary that the combustion chamber built of bricks does not subsequently collapse due to natural soil movements.



4. Lay in the trench for the chimney pipe. Its diameter should be sufficient so that the smoke passes freely to the smoking chamber, cooling along the way.

5. Spread combustion chamber. To do this, take a refractory brick, from which the walls of the furnace and its upper part are folded.




6. Fix a cast iron door to the firebox, which closes securely. This will make the smoke take a longer path through the chimney and prevent it from being lost.

Step-by-step instructions for building a cold smoked smokehouse. A photo

7. For a cold smoked smokehouse made of wood, equip base. For this building bricks lay out the walls of the recess under it and bring them to a certain height above the ground. On such a brick base, then the wooden part of the structure will be installed directly.


8. The trench with the chimney is covered with earth and carefully compacted. Land is needed for better cooling of the pipe and smoke. Moist soil is a better conductor of heat than air.


9. Create a wooden smoking chamber:

To make a cold smoked smokehouse out of wood, use wooden blocks. It is advisable to take material from hardwood. The base of the future chamber is assembled from the bars.

Do-it-yourself cold smoked smokehouse. A photo

Flat boards are stuffed on the base. They should fit as tightly as possible to each other so that smoke does not escape through the cracks.

The roof is made single or gable. A door is fixed to the front so that it fits snugly and opens easily. The valve will help to avoid spontaneous opening.

A hole is left in the roof for the pipe and it is installed there. The pipe should be small in diameter so that the smoke does not come out too quickly.


The first kindling will help to check the correct operation of all parts.



Smokehouse from a barrel

If all the previous options seem complicated and expensive, then you should pay attention to a cold-smoked smokehouse from a barrel. The basis of the sneaker design will be a barrel made of wood or other material. The only exception is plastic. The bottom of the container is removed so that the smoke can pass through.

To make a cold-smoked smokehouse with your own hands, you need to dig two holes in the ground for a firebox and a smoking chamber, as well as a trench connecting them. The firebox should be about fifty centimeters in diameter and about forty centimeters deep. The bottom is covered with a sheet gland. The walls can be reinforced with bricks, but even without it, the firebox will function.

pit under smoking chamber they dig out of the barrel at a distance of about three meters. In diameter, it should be slightly smaller than the diameter of the base of the barrel, and about forty centimeters deep.

The pits connect trench to be used to hold the smoke. The depth of the trench should be about thirty centimeters. The finished trench is covered with metal sheets, covered with earth and rammed. It is not necessary to use a pipe, but it is better to compact the walls of the trench so that they do not crumble over time.

Attached to the bottom of the barrel metal grid. Smoke filter material, such as straw or burlap, will be laid out on it. The filter materials are moistened so that they better clean the smoke from large particles of combustion products. This layer makes the smoke lighter, thinner and free of soot. In addition, the grate will not allow products to fall into the depth of the pit.

At the top of the barrel is installed bars on which meat hooks will be attached. Can be installed and lattice to place products.

The resulting cold-smoked smokehouse from the barrel is covered with burlap, a wooden shield or similar material. The smokehouse is ready and can be used for its intended purpose.

So that the smoke does not get lost, does not come out from under the barrel, its foot is covered with earth. This soil around the base is carefully tamped.

Cold smoked smokehouse from an old refrigerator

In almost every household you can find an old refrigerator that has long been broken. In order not to multiply the amount of garbage, it, or rather the body, can be used to make a smokehouse.

It is not at all difficult to build a cold smoked smokehouse from an old refrigerator. For this you need to take refrigerator body(the insides are dismantled), a pipe about four meters long, heat-resistant bricks for arranging the furnace and iron cover for her.

The firebox is equipped below the level of the smoking chamber. It is better to use a site that has a slope for convenient placement. For the firebox, they dig a hole, which they lay out heat-resistant brick. If the farm has a metal container of sufficient volume, then you can dig it in. From above, it is closed with a metal cover so that the smoke goes into the chimney.

The next element of the cold smoked smokehouse from the old refrigerator is pipe to remove smoke. It should be quite long so that the smoke passing through it has time to cool. In addition, the pipe is recommended to be buried underground. Surrounded by damp earth, it will cool better and cool the smoke to the right temperature.

The entrance of the pipe into the refrigerator body can be done in two ways. In the first case, the binding is made to the already existing holes, which served to accommodate the main working parts of the refrigerator. In this case, the entrance can be either at the top or at the bottom. The specific option depends on the model of the refrigerator.

The second way - pipe tie-in into the bottom of the body. This requires additional work, but it provides the most optimal smoke flow. It will flow from bottom to top and provide the best result as more smoke will pass through the product.

Inside the refrigerator case is equipped with all the necessary devices for placing products. Lattice shelves or hooks are used so that meat or fish can be hung.

At the end homemade smokehouse should be equipped chimney for smoke extraction. But it will be required only if the seal on the door is still effective enough and does not create gaps. In most cases, the seal on the old refrigerator leaves small gaps through which the smoke flows out.

This option for recycling an old refrigerator can be considered the most optimal, because. it will still be useful.

Cold-smoked home smokehouse "Dym Dymych"

If, when considering the drawings of a cold smoked smokehouse, you understand that they are not suitable for a small personal plot, then you should pay attention to a home smokehouse Dym Dymych.

Such a household smokehouse is made of cold-rolled steel sheet, whose thickness is eight tenths of a millimeter. The smoking container has a volume of thirty-two liters. The kit includes a smoke generator and a compressor. Smoke enters the smoking chamber through a flexible hose.

AT smoke generator smokehouse laid wood chips. Smoke is emitted there, which is sent to the smoking container. The smoke output is controlled by electric compressor. Through a hose, the length of which is seventy-four centimeters, the smoke passes to the pledged products. The timing of smoking depends on several factors. Firstly, they depend on the weight and volume of the products, and secondly, on the activity of the smoke treatment. The result is a time frame ranging from five hours to fifteen.

Such a smokehouse has several advantages at once. It is compact and can be stored anywhere when not in use. You can use the device not only in a suburban area, but also in the city, for example, on a balcony or near the house. Smokehouse Dym Dymych is sold in a form that is completely ready for use. It does not need to be pre-assembled or made in-house.

With the help of a smokehouse, delicious smoked products are easily and relatively quickly made. Prolonged treatment with cold smoke creates an environment unfavorable for bacteria. As a result, the product not only gets a unique taste, but also has a much longer shelf life.

From the presented variety of devices for cold smoking, everyone can choose the best option for themselves. If there is no desire to build a smokehouse on your own, and the volumes of cooking are small, then the last option is suitable. If you want to make a special, your own smokehouse or save money, then you can choose any of the options made by yourself.

It is also worth mentioning that the products must be prepared before smoking. They are pre-salted according to a certain scheme. If this is not done, then real smoked meats will not work out of them.

Those who want to expand their own diet, delighting their household delicious delicacies in the country, a do-it-yourself smokehouse should be made of brick. Specialty stores briskly sell a wide range of compact portable smokers from which you can choose the one that suits you.

Stationary brick smokehouse built on the site ─ the key to cooking delicious dishes with smoke on their own.

How to choose a smokehouse?

Technologically, smoking is the processing and impregnation of cooked food with clouds of smoke arising from the burning of wood. This method of cooking is impossible without the presence of a special smokehouse.

Structurally, the smokehouse is a metal container in which a grate is placed. Semi-finished products are laid out on it. A removable lid is used for closing. If desired, ingenuity and minimal skills, any craftsman can make a high-quality smokehouse with his own hands. The complex being built is designed for both cold and hot smoking.

Scheme of a cold-smoked smokehouse: a - scheme of the smokehouse device, b - diagram of the smoke generator device.

At the heart of the brick smokehouse is a metal frame lined with brick blocks. Sometimes the frame is missing. First, a concrete foundation is laid on a flat area, on which the structure is being built. It consists of a chimney, a brazier, a metal grate, a smoking chamber, and a blower.

By definition, grill-smokers are:

  • coal;
  • portable;
  • electric;
  • gas.

There are disposable smoking bags.

Back to index

About independent projects

If it is not possible to purchase a store smokehouse, then you can use improvised means to build an independent project.

The following types of smokehouses are known:

  1. A home smokehouse is easily laid out from bricks or assembled from welded metal sheets. The finished brickwork is hermetically coated with clay mortar. A special chamber is filled with wood or shavings. Raw materials should not burn, but smolder.
  2. Chimney pipe in which you can smoke products. This option is budgetary, since smoke treatment takes place in the attic space. To adjust the flow of smoke, dampers are installed in the pipe body, and hooks are also attached to which chicken hams, sausages and other victuals are hung. If the stove is running on low heat, then use hardwoods tree.
  3. Do-it-yourself brick smokehouse, built from a standard barrel. You need to take the barrel and remove the bottom. The unit is mounted on bricks. The latter are set so that smoldering wood is located between the blocks. A set of food hooks is attached to the interior space. From above, the structure is covered with a cloth of wet matting. For the manufacture of barbecue (food cooked on smoldering coals), a grate is used. It will also come in handy in a metal barrel. Finished structures are covered with metal or wooden covers.
  4. Brick varieties are the most reliable and durable structures. Self-built projects are able to decorate the site. Some of the options are shown on the slides.

Back to index

Brick BBQ smokehouses that you can build yourself

To build the complex, you need to acquire the right tools and materials. To make a smokehouse, blocks of refractory bricks are required. Technologically, brick smokehouses are made in this way:

  1. First, the cement mortar is prepared (special attention is required to maintain the desired density).
  2. The future structure is erected on a site prepared in advance. The flat plateau is thoroughly cleaned of debris. Wooden boards are installed around the perimeter. They are needed in order to build a cement foundation.
  3. The prepared place is poured cement mortar and leveled out. After that, the foundation should dry completely.
  4. Bricks are laid on the surface of a dried foundation (whose height is 70 cm). Blocks should be fixed so that there are no gaps or gaps between them. The evenness of the masonry is adjusted by the building level.
  5. Walls should line up neatly. The blower should be closed with metal doors.
  6. A recess is created where the barbecue itself will be inserted. This is a metal box for wood, as well as an upper grill on which food is cooked.
  7. The chimney and pipes are mounted so that there is good ventilation (as well as a damper that regulates the flow of smoke).

Back to index

Smokehouse-"self-built" brick

Such a smokehouse should be located at an accessible distance from residential buildings. Garbage is removed from the area. Then a foundation with a thickness of about 40 cm is laid there. If an impressive structure is being planned, then the foundation must be reinforced.

To build a brick smokehouse in the country, you need to stock up:

  • refractory bricks;
  • building level, spatulas, hammer wooden doors;
  • grill, metal cover;
  • trowel, plumb line, ordering.

The chimney is made first. In the process of work, clay red brick is used. It does not crack, it is not afraid of high temperatures.

When creating a smoking chamber, bricks are placed on edge. The height of the container should not exceed a one and a half meter mark.

The firewood container should not exceed the main chamber in size. Masonry is carried out using a clay mixture, which does not emit toxic compounds when heated.

Chimney walls are erected using a similar technique on a pre-prepared brick base. The height of the object is 25 cm. 2-row brickwork is being carried out.

A brick is used to block the channel. The overlap cannot be flat. After assembly, the structure must dry thoroughly. A couple more days are allotted for standing. After two days, the smokehouse is covered with a 15-cm layer of soil so that the ground level is equal to the smoking chamber.