From what and how you can independently make a hot smoked smokehouse for a summer residence
Do-it-yourself hot-smoked smokehouse is made quickly, simply and with minimal costs. To smoke meat products on your own means to be confident in the quality and freshness of delicious dishes subsequently consumed. The hot smoking technology, in comparison with the cold method, requires significantly less cooking time. The very same design in terms of size and device allows you to use it not only outside, but also inside the room. The materials and tools used for manufacturing are not complicated and are quite affordable.
On this topic:do-it-yourself cold smoked smokehouse drawings and dimensions with photos!
Possible options for a hot smoked smokehouse
One of the simplest options for making a homemade smokehouse for hot smoking fish and meat products is to use metal buckets with a lid.
Metal bucket
Let's look at an example of how to make a hot smoked bucket smokehouse for outdoor use. The procedure is as follows:
- a metal bucket with a lid (not enameled) suitable for its volume is selected;
- holes are drilled in the side walls of the bucket for installing skewers or nets made of wire;
- on the lower tier of wire nets, a grease trap is fixed;
- 10-15 holes are drilled in the lid;
- chips or sawdust are placed directly on the bottom of the smokehouse;
- to activate the smoking process, you will need a fire source (fire, gas burner) or an electric stove.
Metal barrel
The next simple design is barrel making. Its capacity has a capacity several times larger than a bucket.
The procedure for manufacturing and subsequent use is no different from the above example of making a smokehouse from a bucket. The only difference is in size: all structural elements are proportionally larger.
Before use, the barrel must be cleaned by firing at a high temperature.
Old refrigerator
A home-made hot-smoked smokehouse with your own hands can easily come out of the refrigerator. In this case, it will require more costs, not only material, but also physical. In return, you will be able to get a large amount of smoked products cooked in a convenient device. The choice of the device for modernization should be stopped on Soviet models of the "Dnepr" type, since in its manufacture a minimum amount of plastic was used for the inner lining. This fact greatly simplifies the refinement of the device.
The presence of plastic parts inside the smoking cabinet during hot smoking is not permissible due to the creation of a high temperature during cooking.
Consider an example of how to make a hot smoked smokehouse with your own hands from an old refrigerator:
- the plastic sheathing of the interior is removed;
- the magnetic seal is inspected and disposed of if necessary;
- holders of wire grids and hooks are attached;
- the locking mechanism of the refrigerator door is being modified or replaced with a new one;
- all technical holes that appeared after the modernization are pasted over with adhesive tape;
- in the upper part of the cabinet, using a drill and metal scissors, a hole is made equal to the diameter of the exhaust fan;
- a fan is fixed in the resulting hole, a pipe is attached to it, which brings smoke out into the street.
- a metal tray is installed as the lower shelf of the smokehouse to collect the fat released during the smoking process;
- a smoke generator of this design is an electric stove with a thick-walled container with sawdust or chips installed on it;
- the smoke generator is placed in the lower part of the chamber, the power cord is led out through a prepared technical opening in the refrigerator body.
Using a hot smoked smokehouse with your own hands is also possible for indoor installation. In this case, the exhaust pipe is led out into the street. If necessary, the joint of the door and the body of the smokehouse, after placing the products in it, is pasted over with tape. The products prepared according to the recipe are placed on grates or hung on hooks, chips are poured and the power supply is connected.
The power of the fan motor used for the hood must be sufficient to completely remove the smoke from the room.
Use of stainless steel
The most durable material for the manufacture of a hot smoked smokehouse is food stainless steel. Stainless steel allows you to use a thing made from it for more than one decade. A special grade of stainless steel AISI 304 is resistant to temperature changes, which makes it possible to smoke products all year round.
The hot-smoked stainless steel smokehouse is resistant to aggressive environments, does not react with salts and acids, therefore it can be used as a stationary structure for the yard. Due to these properties of the metal, the appearance of carbon deposits on the walls of the smokehouse is minimal. Cleaning and maintaining the inside and outside surfaces is much easier compared to a metal smokehouse that is prone to corrosion. This allows you to comply with hygienic requirements when preparing meat and fish semi-finished products.
Compact smokehouses made of stainless steel are most widespread among outdoor enthusiasts. Fishermen and hunters deservedly appreciated the ease of operation and maintenance of this type of smokehouse. In field conditions, hygiene is especially important.
There are also hot smoked smokehouses with a water seal. This variety is common and in demand for home use. The design of this option is a box made of welded thin sheet iron, in section having a square or rectangle. The end of the box ends with a p-shaped groove 15-30 mm wide and 20-30 mm deep into which water is poured. There is also a cover, the same shape as the box, used to create a seal. The lid has a size wider than the box, but freely fits into the groove filled with water.
The set of such a device necessarily includes a tray for collecting fat, nets for laying out products prepared for smoking. The water seal also structurally performs reinforcing properties, since when heated, the body of the smokehouse expands, and the corner from which the shutter is welded prevents deformation of the box.
The principle of operation of a smokehouse with a water seal is based on stopping the exit of smoke from the body due to the liquid poured into the side of the smokehouse. The smoke from the smokehouse comes out through a special fitting in the center of the lid. Sawdust or wood chips suitable for smoking are poured directly onto the bottom of the box, a tray is installed to catch the fat, followed by a net with neatly laid out meat. Then the lid is closed, water is poured into the shutter and the smokehouse is set on fire.
While smoking, you should keep the liquid level by pouring it in, because it evaporates and heats up with the body of the smokehouse.
Making a hot smoked smokehouse with your own hands is not difficult. A creative approach, not a tricky tool, small investment, and most importantly - desire. These are all requirements for obtaining a quality result.
Any hot smoked design from those suggested above can be used to prepare great delicacies. Their taste always only gets better from the realization that the home hot smoked smokehouse in which they cooked was made personally by your hands and with love for your loved ones. Don't be afraid to experiment. Difficult can be simple!
Do-it-yourself video production of a hot-smoked smokehouse is more visual.