Design and construction of a portable camping smokehouse, manufacturing procedure, preparation for smoking and the process of smoking products.

The portable camping smokehouse, which you can take with you to nature, fishing, hiking or to the country, is very popular among outdoor enthusiasts. It is convenient to carry, it is quickly assembled. The use of such a portable camping smokehouse makes it possible for a fairly short time to smoke small pieces of meat, chicken, sausages and sausages, medium and small fish. 

Design and installation of a portable camping smokehouse, manufacturing procedure, preparation for smoking and the process of smoking products.

The best material for making a portable camping smokehouse is stainless or cold rolled sheet steel. For the walls you will need sheet steel 0.8 mm thick, and for the bottom – 1.5 mm thick. The bottom should be thicker as it will have to withstand repeated heatings. Coals will be located not only below it, but also from above, which means that the material should have increased strength. Reducing the recommended thickness will significantly reduce the life of the camping smokehouse.

The procedure for the manufacture of portable camping smokehouse.

First, four walls of the smokehouse must be cut out of the sheet of metal. Based on the size of the walls, the bottom area is determined. The sides of the bottom should be 4 cm larger than the overall dimensions of the walls. At the bottom corners, it is necessary to cut out 2×2 cm squares. After that, the 2 cm protruding parts must be bent up at a right angle, forming support sides, into which four walls of the camping smokehouse will subsequently be inserted.

At the junction of the bottom with the side walls, through holes should be drilled. The internal equipment of the smokehouse consists in the installation of fasteners for the grill or rods. For these purposes, you can use a building corner, U-shaped channel and other suitable materials. For each fastening on the long walls of the smokehouse, you need to drill two holes and fix the parts with screws or use a rivet gun.

Design and construction of a portable camping smokehouse, manufacturing procedure, preparation for smoking and the process of smoking products.


For a portable camping smokehouse, you will also need a lid. It can be made of plywood or fiberboard, while its dimensions should be 3-4 cm larger than the dimensions of the box. A practical cover with sides can be made in the same way as the bottom, only use thinner metal sheets. In addition to it, you need to attach a handle and drill several holes to provide traction and adjust the temperature.

If you sort this camping smokehouse, it will occupy a place equal to the area of ​​the side wall. It remains to cut the bars on which the products will lie. For this purpose, stainless steel wire with a diameter of 2.5–3.5 mm is required. It must be cut into pieces, the length of which is 5 mm less than the inner width of the box. A ready-made grill is also suitable, the sides of which will be 4-7 mm smaller than the internal size of the smokehouse.

Metal knitting needles can be useful if there is a need to suspend fish weighing 100-150 g so that the carcasses do not touch each other. Larger fish, chicken legs, sausages and pieces of meat should be placed on bars or on the grill.

Design and construction of a portable camping smokehouse, manufacturing procedure, preparation for smoking and the process of smoking products.

Preparing for smoking and the process of smoking products in a portable camping smokehouse.

Preparing such a portable camping smokehouse for smoking is very simple. A layer of sawdust 5–7 cm thick is laid at the bottom of the smokehouse. Larger products are placed on the lower tier of the grate, and small products are placed on the upper tier. The smokehouse is covered and set over hot coals on stones or bricks. If desired, the smokehouse can be equipped with adjustable legs. The smoking process takes from 30 to 70 minutes, depending on the size of the products. At the beginning of smoking, an average temperature should be maintained so that the products are slightly dried, and then the temperature is increased so that the products are not only smoked, but also undergo heat treatment.

To control the smoking process, you can periodically raise the lid. The first sign that everything is going according to plan is dense white smoke inside the entire space under the cover. Assess the situation quickly and do not keep the lid open for a long time. From an influx of oxygen, smoldering chips on the bottom can ignite and burn products. Yellowing smoke inside the smokehouse also indicates burning. At the end of the process, the laid meat or fish should acquire a specific pleasant aroma and golden brown color..

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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