Smokehouse from a bucket: easy to smoke and quick to collect

• availability of materials;
• minimum number of parts;
• ease of assembly;
• small size and weight;
• mobility;
• short cooking time.

Such a smokehouse is simply irreplaceable for a fisherman, as it allows you to cook freshly caught fish on the spot, receiving a high quality product in no more than an hour.

To make a smokehouse with your own hands, you will have to prepare the following materials:

1. metal bucket with lid;
2. stainless steel wire or stainless steel sheet for the manufacture of gratings, on which meat or fish for smoking will be placed;
3. stand for placing the smokehouse over the fire.

Importantly! Do not use a galvanized steel bucket for smoking. When zinc burns out, oxide is released, which makes the prepared product harmful to health. Stainless steel bucket or enameled bucket will be suitable for a smokehouse.

Smokehouse from a bucket: 1 way

The most time consuming part of the process will be making the grilles. Only one grid can be used, but then go out to smoke a very small amount of fish or meat at a time. Therefore, the best solution is to use two grids. You can make them with your own hands in one of these ways:

1. If we use wire, it needs to be woven from it 2 grids with large meshes, the circumference of which will correspond to the inner diameter of the bucket.
2. The lattice can be made of stainless steel sheet, drilling many holes in it.

Lattices are installed inside the smokehouse. One of them is installed at about 10 see below the top edge of the bucket, the second - not less than a third of the height of the bucket. The main thing, what to consider when choosing the height of the installation of gratings:

• the lower grille should not be too low, otherwise it is possible to burn;
• the upper grille should be positioned as follows, so that pieces of meat or fish do not touch the lid of the smokehouse;
• there must be a sufficient distance between the bars, to products, lying on them, did not face.

The fire spreads right under the bucket

In the absence of a lid in the bucket, you can try to find a suitable one, borrowing it from a big old pot or making it with your own hands from stainless steel or tin.

When smoking, the lid should fit snugly against the bucket. To do this, you can put a load on it, and place a piece of burlap under the lid.

How to make a disposable smokehouse out of foil

The sequence of preparation for the use of the smokehouse, made with their own hands in this way:

1. A small amount of wood chips or small pieces of wood is poured on the bottom of the smokehouse.
2. A container for collecting fat is installed on top of the chips. Its drops should never fall on a smoldering tree, otherwise the taste of the product will be spoiled. You can use an ordinary plate as a pallet.
3. Lattices are consistently installed, on which the prepared products decompose.
4. The bucket is closed with a lid, mounted on a tag or any makeshift stand, example, brick, and under it the fire separates.

Smokehouse with his own hands: 2 way

There is another way to make a smokehouse, in which wire gratings are not used. You will need them instead:

• strong wooden sticks from which to make a lattice;
• knitting wire to tie the sticks together.

The easiest way to make a lattice without the necessary materials at hand - to collect thick wooden lattice and tie them with wire. To put more products, the gratings are placed in two tiers - one above the other. In accordance, the upper lattice is larger than the lower. Then the products are placed on the grill, the tray for collecting fat is established on the bottom of a bucket.

These are not all options:

Some tips for smoking:

1. That cod smoldered, and did not burn, they can be pre-soaked in water. Burning is unacceptable, white smoke is suitable for smoking, which gives a pleasant taste and smell of products and does not contain harmful substances.
2. The easiest way to prepare meat or fish for smoking is to sprinkle them with salt and keep them in the air for half an hour to three hours.. After this time, the products are thoroughly washed and decomposed on the grill.
3. Cooking time depends on the smoking temperature, the size of the smoking chamber and the product. Usually the cooking process takes from 30 minutes to one hour. If you lifted the lid to check the readiness of the product, feel free to increase the cooking time on 10 minutes.
4. You can use conifers for smoking, which emit carcinogenic substances during decay. The best species of trees for hot smoking: alder, linden, poplar, willow, all kinds of fruit trees.