We build a brazier with a brick smokehouse with our own hands. Simple or with a place under the cauldron. Do-it-yourself brazier smokehouse made of metal How to make a smokehouse from a brazier

13.03.2020

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The brazier smokehouse is used on summer cottages for cooking meat, smoking fish and vegetables. Plenty of space to put a smokehouse in the country or in adjoining territory country house no need. It is necessary to put the brazier-smokehouse so that the smoke from it does not go into the house and not on people. All smoke must go to food so that they are well smoked.

You can either buy this smoking device in specialized stores or assemble it yourself. Some make a smokehouse from other units that are in household. Under the brazier, as a rule, it is necessary to lay down a brick foundation, although there are models that are installed without it.

A smokehouse-brazier 3 in 1 (or a regular smokehouse), assembled with your own hands, works according to the following principle:

Products that need to be smoked are hung or laid out on a wire rack.
At the bottom there should be sawdust, coals or firewood.
The smokehouse is closed, put on fire.
When the dish is ready, the grill can be removed from the fire.

Meat, fish and vegetable dishes should be cooked at a temperature of 50-120 degrees. The average cooking time is 2 to 2.5 hours. It is recommended to use raw firewood as fuel, which is sprinkled with dry sawdust on top. Firewood should smolder, not burn, so the fire in the stove cannot be fanned. Given that a smokehouse or barbecue grill works on the principle of smoking, the food should be smoked, and not boiled or fried. Smoking requires smoke, which will occur if raw wood is crushed with sawdust and set on fire. So any dish will turn out especially tasty and fragrant.

What can be made

Do-it-yourself barbecue grills are of several types:

Stainless steel stoves

For manufacturing, several sheets of stainless steel will be required, which must be welded so that a rectangular furnace is obtained. In the middle, 2-3 corners are welded on each side of the smokehouse in order to lay the grate on top. Such a brazier should not have a bottom, and the top is closed with a lid. It is important that it is hermetically sealed. In order to use the brazier-smokehouse, it is necessary to lay out food, fish or meat on the grates, close and put on fire.

Brazier-smokehouse from an old refrigerator

It must be freed from shelves and drawers, and then welded in the middle of the corners, which are located on the bottom of the refrigerator (one corner) and the upper part (two corners). Then a fat tray should be placed on the bottom. A hole is made in the lid of the refrigerator, into which is placed metal pipe. It will act as a chimney.

An electric stove is mounted below, under which a pallet with sawdust will be located. Such a furnace complex will work according to this principle: the stove is turned on, due to which the sawdust will quickly begin to smolder. As a result, smoke will be released, which is needed for smoking products. In two hours they will be ready to eat.

Barbecue made from a bucket

Such a device is suitable for smoking fish or meat. To quickly assemble this type of outdoor barbecue, you need to take a bucket made of stainless steel. At the bottom, you need to put sawdust or wood shavings, laying out a layer of them, three centimeters thick. A grate with food is lowered into the middle of the bucket, another grate is placed in the upper part. The bucket must be hermetically sealed with a lid, put on fire. After 15 min. products will be ready.

From the barrel

Such a smokehouse as a brazier made from a bucket works. Remove the bottom from the barrel and remove the lid. Then a tray is welded to the bottom, where the fat will drain, and gratings are installed at different levels in two or three places.

Smokehouse with water seal

Such equipment can be bought in a special store or assembled independently. Such a brazier has a compact size, which allows you to use a smokehouse at home.

A metal barbecue grill for a summer residence is more convenient to use and manufacture. However, only meat, fish, barbecue can be cooked on such a smokehouse, and to expand the range of cooked dishes, it is recommended to use a brick grill with a smokehouse.
These ovens come in a variety of finishes. appearance, design. The principle of operation of a metal or brick smokehouse same.

Drawings of street smokehouses

Scheme of the project of metal or brick oven compiled on the basis of the following principles:

Type of construction, i.e. the brazier can be collapsible or stationary. Furnace dimensions.
The material from which the smokehouse is assembled. This affects the depth of the foundation being laid.
The functions that the oven will have. It can be a regular barbecue, barbecue, smokehouse or grill. You can independently assemble both a single-functional oven and a multifunctional one. If you choose the 3-in-1 option, then it is recommended to make a smokehouse out of brick, which will allow you to equip a place for a cauldron under the stove. Its presence will allow you to cook the first and second courses, close the conservation, heat the water.
The presence of additional space, for example, for firewood, a cutting table, shelves for dishes, skewers, etc.

Scheme of a brazier smokehouse

The scheme of a conventional brazier-smokehouse will consist of the following elements:

Hearth with a camera.
Barbecue.
combustion chambers.
Chimney.

Barbecue with metal smokehouse

In order to make a barbecue smokehouse, you need to take several sheets of iron or other metal, which are interconnected by welding seams. Preference should be given to stainless steel sheets, up to 3 mm thick, which will allow the structure to operate longer. Particular attention is paid to smoking lids. This part of the brazier can be done in different ways:

Removable
retractable
Consisting of two halves
Folding, having one half

The dimensions for the barbecue should be selected individually, taking into account the place where the device will be placed. When the body of the stove is welded, the seams and metal are cleaned with a grinder. The seams must be covered with a chalk solution prepared in water. When it dries, inside the seams are smeared with kerosene. In the event that it comes through from the reverse side, then the seams are boiled again.

Brazier with brick smokehouse

To make a brick brazier with a smokehouse, you need to prepare the following tools:

Master OK
Level
Trowel
Shovel

You will need several containers to prepare the solution. It is recommended to buy bricks, sand, cement in advance.

The construction of an outdoor barbecue smokehouse made of bricks begins with the creation of a foundation. Its construction involves the following types of work:

Digging holes up to 40 cm deep.
Establishing formwork and metal reinforcement in it.
Covering the formwork with roofing material.
Pouring the structure with concrete.
Waiting for the concrete to harden completely, which happens within two days.

The dimensions of the brazier smokehouse can be:

Length - 1 m
Width - 0.5 m
Depth - 0.25 m

To create a barbecue stove, it is best to use red brick or refractory brick. If possible, it is recommended to choose the first option of the material, since it has a greater fire resistance.

Ordinal laying of bricks has several features:

The first row must be created without mortar in order to correct markup brazier. Use whole bricks.
On the first row, places for the grill and skewer are determined.
Bricks before laying are moistened with water and left for a day. This will allow the material to absorb water, making the stove stronger.
Prepare a solution, which includes lime (slaked), cement, sand. The consistency should be very thick; for this, 3 parts of sand, one part of cement and lime are mixed. Pour water as desired so that the solution is thick.

Ordinal erection of a brazier

Do-it-yourself ordering scheme for creating a brazier-smokehouse made of bricks

1st row - the laying of bricks is carried out in such a way that a run-up of the seam and the bonder of the second row is created. 2-8th rows - laying bricks starts from the corner, observing the principle of horizontality. For this, the quality of the masonry is checked by a level. The corners are reinforced with metal wire. Between the second and eighth rows, a place for the firebox is determined, for which only thick-walled material is needed. You should also take into account such nuances as creating open-type air holes, determining places for countertops, pipes, firewood, and utility niches.
9th row - after brickwork it is necessary to install plywood formwork. The thickness of the material must be 10 mm.
10th row - fireclay brick is used, which helps to form a firewood. Bricks are laid on the ribs.
11th row - the surface of the firewood is leveled.
12th row - a table top is formed. The row should cover the construction niches, the bricks are laid in such a way that they have a quarter release.
13-15th row - a firebox is created.
16-19th row - formwork is being formed that will cover the firebox. To create formwork, you need fireclay bricks.
20-24th rows - the bricks that are inside the furnace are trimmed, which is necessary to create a chimney masonry. On the 24th row, the bricks are laid out around the perimeter with a release of ¼. it the last row, after which the formation of the outer tube begins.

After the end of the serial masonry, you can tile the brazier with tiles.

Sooner or later, the owners of personal plots have a question - how much can you use different units when cooking barbecue and smoked meats on your site? Inconvenient, firewood and sawdust goes twice as much. Yes, and running from the barbecue to the smokehouse is not interesting and is not included in the outdoor recreation program. And if you combine these two things that every summer resident needs?

Choose the best option

With a huge variety of braziers, smokehouses, braziers-smoking sheds today, your eyes just run wide. You can simply purchase the unit in a store or online store. But you can make a barbecue smokehouse for yourself with my own hands taking into account all your needs and personal nuances. When determining the future barbecue or stove must be taken into account:

Large or small design you want (depends on the number of family members, friends, relatives).
The unit will be collapsible or monolithic.
or your barbecue will be autonomous.
What material will it be made from?

Advantages

And if you want best option: both inexpensive, and high-quality, and convenient, and durable, then your choice is a do-it-yourself barbecue smokehouse made of metal. Watch the video on how quickly and quite simply you can make this wonderful oven.

Location

The location of the stove or barbecue can be anywhere - at the gazebo, in the shade, in a sunny meadow. And if this place suddenly does not suit you for any reason, then the stove with barbecue can be moved to another place. It is only necessary to take into account that there are no flammable structures nearby. There should be a distance from the fence so as not to embarrass the neighbors. If there is a gazebo, then it is better to put a brazier-smokehouse nearby, but keep in mind that the chimney should not be on the same level as the people sitting in the gazebo at the table.

Read also: Varieties and choice of smokehouse

The main thing is to choose a flat, solid surface for the furnace device.

Manufacturing

Since it is usually not easy to purchase large sheets of metal, in the production of a brazier-smokehouse with your own hands it is better to cut out the walls of the brazier and the smoking box from the metal according to the drawings and videos. Boil them later. Use better metal stainless steel is not thinner than 2 mm. or carbonaceous types of metal. You can, of course, take cast iron. If you are planning a portable structure that you want to take with you from time to time, then the thickness of the metal should be no more than 2 mm. Since otherwise the design will be inconvenient and difficult to transport. But, we must remember that such metal will burn out faster, and the shelf life of the brazier-smokehouse and stove will be short.

On the walls of the brazier there are holes for air circulation so that meat or barbecue are not poisoned by harmful combustion products.

With a smokehouse box welded next to the brazier box, there are a little more problems:

Below is a pan for draining fat.
Inside - welded hooks or brackets for gratings.
Sealed cover.
Chimney.

It is necessary to carry out welding and installation of boxes and gratings strictly in accordance with the drawings, videos and diagrams and strictly in size.

The brazier-smoker should stand on metal legs, which are advisable not to be welded, but bolted for the case of transporting the unit.

The taste of homemade smoked meats cannot be compared with store-bought products. The reason for this is the change in smoking technology in the industry. Previously, this process took quite a long time. Now it is enough to dip salty foods into “liquid smoke” and they can immediately be sent to the supermarket counter.

Whether it's natural smoked dishes that you can cook yourself. It is only necessary to build with your own hands a useful metal smoke structure in the country or in field conditions and enjoy delicious delicacies. It is worth noting that the smokehouse is an indispensable item for those who love hunting, fishing, or simply a gourmet. To make it, you do not need special skills, just select the desired drawing or photo and reproduce the structure, although, however, you can do without these attributes.

Smokehouse from a bucket. You will need an old unnecessary metal bucket, a few grates and sawdust. Grids are inserted into the bucket: one 10 cm from the bottom, and the second at a distance of 5 cm from the original. Sawdust is laid on the bottom with a thin layer and the smokehouse is ready.
Smokehouse from a metal bucket
Smokehouse made of stainless steel. A simple device that is convenient to use in field conditions. A metal box, inside which gratings are welded at a distance, as in a bucket. The design is installed on a fire or barbecue, and on top is covered with a lid or a sheet of iron. In 15-25 minutes, you can get appetizing fish, meat, chicken, etc. from such a smokehouse.
Metal refrigerators (second-hand). Old Soviet refrigerators are perfect for this option. From them you need to get all the insides, cut off the roof from above. It will act as a chimney. It is necessary to install three pairs of corners, two of them for the grills of the smokehouse, and the lower one for the tray on which fat and juice will collect. At the very bottom of the refrigerator, you need to install an electric stove, after turning on which the smoking process will begin.
Smokehouse from an old refrigerator
Smokehouse from a barrel. Common way. The design is not much different from the previous versions. The smoking shed is equipped with grates, a fat tray. Add a chimney and you get a cold smoked smokehouse, and if you place it over a fire, you can cook hot smoked delicacies.
Smokehouse with a water seal. Making this design at home will not work. But it can be easily purchased at a store or in the market. Her hallmark is a reservoir that is filled with water. And thanks to the sealed lid, the smoke does not go out, which makes it possible to use it in the apartment.
Smokehouse with water seal

Advice. You can learn more about the options by watching the video.

We make a homemade hot-smoked metal smokehouse (drawings and photos)

To make a hot-smoked metal smokehouse with your own hands, you will need:

Bulgarian;
fittings;
apparatus for welding;

When making a metal smokehouse, you cannot do without a grinder

carpentry corner;
sheet metal 2 mm thick (67 x 157 cm) - 2 pcs.

All the necessary equipment is ready, it's time to get to work. The main thing is to strictly follow step by step instructions.

Hot smoker options

Such a simple sequence of actions will help you build a homemade metal smokehouse for hot smoking. It is perfect for cooking bacon, meat, fish, game, etc.

How to build a cold-smoked metal smokehouse with your own hands (drawings and photos)

The difference between a cold smoked unit and a hot one is that the temperature is much lower (about 35–40 degrees). This effect is achieved due to the partial cooling of the smoke during its passage through special pipe. The cold smoking process is longer.

Cold metal smokehouse

Dig a hole in the ground 50 x 50 cm and a meter deep. This will be the firebox. If desired, it can be overlaid with refractory bricks.
Next, you need to dig a chimney that will lead from the firebox to the smokehouse chamber. Its diameter must be at least 30 cm.
Scheme of arranging a smokehouse for cold smoking products
Dig a trench, and cover it with sheet iron from above. To prevent smoke from escaping, iron sheets are sprinkled with soil on top.
The place where the chimney and smokehouse will be connected should be equipped with a filter. His role can be played metal grid with small cells. It will not allow soot to get on the products.
Preparing the trench for the chimney
At the top of the smoking chamber, grates are installed on which hooks hang. It is convenient to hang fish and meat for smoking on them.

Attention! A hot smoked smokehouse can serve as a cold smoked structure, but for this you need a chimney that will connect the firebox and the chamber.

The cold smoked smokehouse is ready. The only thing left is to cook your favorite dishes. Delicate taste, incredible aroma and naturalness of products, guaranteed quality of handmade smokehouse. Even a beginner can build it, and it will not take much time. But the result will exceed all expectations. You will be able to please your friends and loved ones with new gastronomic delights.

Making a metal smokehouse with your own hands: video

Simple materials, a tool, a little "skillful hands" and free time - everything you need to make a brazier with a metal smokehouse with your own hands according to drawings and photos. This article will be of interest to all lovers of picnics and trips to nature, those who are looking for how to diversify the barbecue menu, hunters and fishermen, as well as simply lovers of smoked meats.

Useful article: Do-it-yourself mini smokers

Smokehouse from improvised materials

Stores offer huge selection smoked meat and fish, but they are more a product of the chemical industry than of cooking. Having spent a little more time, we can get natural smoked products, with a wonderful taste and breathtaking smell, cooked in our own smokehouse.

For the manufacture of the simplest smokehouses according to drawings and photos, an old iron barrel or bucket is used. Grids (one or two) are inserted inside the container and, if possible, a drip pan for dripping fat. Sawdust from fruit species is placed at the bottom. We close the barrel with a lid or a sheet of metal, place it over the fire and get hot smoked products.

Photo of a brazier from a barrel

Smokehouse from a metal box or an old refrigerator - good way use improvised materials and give them a second life. From the refrigerator, it is necessary to remove the inner plastic lining and cut off the top. Inside the case, corners are fixed on which gratings and a pallet are installed. An electric stove is placed at the bottom of the refrigerator, and a frying pan with sawdust is placed on it.

An old refrigerator can also be used for cold smoking. To do this, the refrigerator case prepared as described is placed on an elevation, a hole is drilled in the bottom and a pipe 2-3 meters long is connected. The other end of the pipe leads to the firebox. If there is no natural slope on the site, it is necessary to lay the chimney pipe in a trench, ensuring the angle of inclination. Firewood and sawdust burning in the furnace will give off smoke, which, rising through the pipe, will enter the chamber with products.

Smokehouse for hot smoking according to drawings and photos

For the smokehouse we use sheet metal with a thickness of 1.5-2.0 mm and fittings. Of the equipment we need welding machine and Bulgarian. After that, we cut out the walls of the smokehouse, the bottom and the lid from the sheet of metal.

Drawings of a brazier smokehouse

We weld the walls in pairs to each other, then weld the bottom to the resulting workpiece. To maintain tightness, all seams must be carefully welded from the inside of the product. To reduce the number of welds, a metal strip of sufficient length can be used. In order to bend the metal, the bend points must be cut with a grinder to 1/3 of the depth.

The lid should be larger than the smoker box. We weld reinforcement along the edges of the sheet, the lid should close tightly. Inside the smokehouse drawer, we make stops from fittings for installing grates and a pan for collecting fat.

Drawing of a brick smokehouse

The gratings themselves can be made from stripped electrodes of various diameters, welded together.
If the smokehouse is planned to be used indoors, it is better to equip the lid with a water seal according to the drawings or photos. It prevents the active exit of smoke from the smokehouse, and, on the other hand, reduces the access of oxygen to the combustion zone of the chips, preventing them from flaring up.

Photo of a simple barbecue

U-shaped fittings are welded along the edge of the smokehouse box with a notch up. The edges of the cover are included in the resulting groove. Water is poured into this groove. A hole is made in the lid to let the smoke out. You can make the cover convex. At the same time, the condensate formed during smoking flows into the groove of the water seal and the products remain dry. With hot smoking, after 30-40 minutes you can taste fish and chicken wings, and after an hour - a whole chicken.

Photo of a smokehouse from a gas cylinder

Do-it-yourself smokehouse for cold smoking

Cold smoking is considered less harmful than hot smoking, since only smoke, and not combustion products, gets on the products. The smokehouse box is assembled in the same way as a hot smoked smokehouse. We attach a pipe to the bottom of the smokehouse through which smoke from the furnace will enter it. The pipe should have a diameter of 25-30 cm and a length of at least 2.5 meters.

Drawing smokehouses

According to the drawings and photos, a height difference of at least 80 cm must be provided between the firebox and the smokehouse to ensure draft in the pipe. To do this, the firebox is arranged in a pit, and the smokehouse is raised on legs from the reinforcement.

We dig a hole under the firebox with a size of 70 * 70 cm and a depth of 1-1.5 meters. You can overlay the walls of the firebox with bricks or make a firebox from a metal box. The lid of the firebox should close it tightly enough to prevent smoke from escaping. We connect the firebox and the smokehouse with a chimney pipe.
It remains to place the products in the grill, pour sawdust into the firebox fruit trees, set on fire and close the firebox with a lid. The cooking time for cold smoked products is approximately twice as long as for hot smoked products. Keep this in mind, especially when smoking meat products.

Do-it-yourself brazier with a metal smokehouse is easy to make using drawings and photos. Use improvised materials to make a smokehouse for giving with minimal cost. The barbecue corner will become a favorite place for your friends and family to relax, so arrange it in the best possible way. Now you will have the opportunity to learn how to smoke fish and meat at home and surprise your guests with delicious new dishes.