The most primitive smokehouse is a chimney square or round in shape and of sufficient width to accommodate the cooking product. Such a pipe can be made from improvised means, here wooden or iron barrels and buckets without a bottom, boxes, old water heaters, cans are suitable.
The device of a simple stationary and portable home-made smokehouse for hot smoking of meat and fish, a smokehouse from an iron box, barrel, tank, bucket.
As in a conventional furnace, a grate is arranged to hold the flame in the smokehouse. A series of small stones are laid on a grid of metal rods. The furnace tube itself is installed above the grate. In the oven, fish or meat is suspended on wire, hooks or laid out on a wire rack. At the same time, they make sure that the products do not touch the walls and each other. At the bottom of the smokehouse under the grates or hooks put a baking sheet, on which the flowing fat will accumulate.
The simplest iron box smokehouse.
This is actually a variant of the stove. The main thing in it is a sealed smoke-generating chamber, which can be laid out of brick or welded from sheets of metal. For greater density, it is better to coat it with a special clay solution. Wood (fuel) is placed in the chamber of the smoke generator, filling it whole. Then the furnace chamber is closed and the process of smoldering logs or shavings takes 4-5 hours. After that, the desired dish is ready..
Smokehouse in the attic.
The easiest way is to smoke products in a chimney, in which special hooks are arranged to strengthen small ham, brisket, sausages and other things, and dampers to control the intensity of the smoke. At the same time, the weakest fire is maintained in the furnace and it is heated with hardwood. A more complicated way is to install a small smokehouse in the form of a cabinet with a door in the attic of brick and planks studded with iron from the inside. The smokehouse must adjoin directly to the chimney pipe and be connected to it below for the entry of smoke and above for the exit of smoke with two openings with dampers. In such a smokehouse, products are placed on the crossbeams.
Stationary home smokehouse for hot smoking meat and fish.
The barrel can be both wooden and metal, depending on the type of intended smoking. The bottom of the barrel is removed and placed on bricks. Between the bricks the wood chips will smolder, and on both sides it must be possible to take out the bricks in order to regulate the air flow. Inside, in a wooden barrel higher, nails or hooks are hammered onto which the product for smoking will be hung. The barrel should be covered with a moist, dense mat.
Instead of nails or hooks, you can use a grill, as for a barbecue, with hooks clinging to the top of the barrel. For a metal barrel, this will be the only solution. The metal barrel is covered with a tight lid..
Two Barrel Smokehouse.
Take two barrels and put one on the other. In the upper barrel at a distance of about 10 cm from the edge, transverse crossbars are attached, on which you can put sticks with products suspended on them or a grate. In the lower barrel they make an entrance for laying fuel. A bonfire of sawdust is kindled on the ground under a barrel. The top barrel is covered with a lid with a hole for the passage of smoke or burlap to hold the smoke.
Smokehouse from the tank.
Need a stainless steel tank, purchased or even homemade. On the street under it put a gas or electric stove, a tank on it. Chips, coals, tree blocks are placed inside the tank, meat or fish is suspended in the upper part. You can put a thick foil or sheet of metal on the firewood so that the fat from the products does not drip onto the smoldering firewood and does not create soot. You can also cut the bottom of the tank and put it on a container with coals that will smolder.
Simple Camping Smokehouse.
We need a sheet of roofing iron and an old enameled tank, in which several holes must be made. You also need to make a grid according to the diameter of the tank, such as a net on a tennis racket, from wire and metal racks, or adapt a metal sieve on a metal stand. If there are bricks, then a fire is made between them, and a sheet of iron is placed on the bricks, if there are no bricks, then a fire is built in the pit, and the sheet is laid on the ground.
On the iron sheet is placed the wood chips or coals that will smolder. A sieve with fish or pieces of meat is placed on top, and the whole structure is covered with a leaky tank. If there are gaps between the sheet of iron and the tank, they are sprinkled with sand or other material.
It is suitable if there are few products. Wood chips are poured into the bottom of a bucket or similar container, which will be a source of smoke, and several holes for rods with hooks are made in the upper part of the bucket. Products will be hung on them. Or you can not make holes, and hang a grate on a bucket, on which products are laid. In the upper part of the smokehouse, a small hole should be made to exit the smoke. Necessarily need a tight cover.
Smokehouse in the ground.
Digging a hole. It should fit several layers: a layer of coal, on top of it a layer of fresh branches, a grid or skewers with food will be 10-15 cm higher, and there should remain another 10 centimeters to the surface of the earth. All this will be covered with a tarp or other dense fabric. The size of the camera in the ground depends on your desire.
As a result, a fire is kindled below, then coals or branches are poured there that must smolder, it is necessary to ensure that there is no open fire, a grill is placed above or skewers are stuck into the walls of the pit. The smokehouse is covered with a tarp or other dense fabric from above. The purpose of the shelter is to prevent the fire from flaring up. So that the fire does not go out at all, you can occasionally raise the canopy.
Based on materials from the book Home Smokehouse.