Homemade smokehouse at home
The home chamber for smoking of various products will allow to enjoy delicacies of own preparation, when you want.
How to properly make a cold smoking smokehouse with your own hands?
A variant of such a simple smokehouse in an apartment called "Bruise" can be installed in different rooms. It can be built not only in the house, but also on the street. The size of the finished camera depends on it, how much space you are willing to take for it.
1. Stand; 2. Cup with water; 3. Smokehouse; 4. Camera cover; 5. Gas pipe; 6. Wedge; 7. Choke; 8. Chimney; 9. Cooler; 10. Tin safety plate; 11. Stove with lid.
Nuances of design
The main components of a homemade smokehouse:
- gas stove;
- stove, which is placed on the stove: it emits smoke from a smoldering tree;
- slice, closing the stove;
- cooler - it is located on top of the oven;
- smoking cabinet - tank with lid, inside which there is a crossbeam - to it the product is suspended, which must be smoked;
The operation of the device looks like this:
- firewood or wood chips are placed in the oven;
- the stove is switched on, the oven heats up;
- the tree gives off smoke, it goes into the cooler, which is cooled by cold water from the tap - used water flows down the tube into the sink or sewer;
- smoke fills the smoking tank. That humidity was optimum, place water containers well on the bottom of this tank, example, cups;
- exhaust smoke is removed from the room through the pipe, which connects to the ventilation shaft (can be brought to the window).
To prevent air from leaking through the gaps in the chimney connection and the ventilation opening, a damper can be inserted in this hole, where the cut is made, where the pipe enters. A wooden wedge will help to press the damper against the wall.
You can smoke up to twenty kilograms of product at a time. The process takes about eight hours.
The fuel for the stove is wood. For one cycle it requires half a kilo to eight hundred grams. At a higher density of chocks they will need less. You can use any tree. But resinous rocks are not recommended - they give bitterness to ready meals. Good for smoking birch. If you use it without bark, the smoke will be thick, with a pleasant aroma and a slight taste of tar. Aspen will make the fish tender, its smell will be subtle. Oak and beech are also suitable options.
The wood in our stove burns without flame. More precisely, it smolders - this is a necessary moment. Therefore, the chocks should be cut into small pieces no more than five inches long, five millimeters in height and width.
It is convenient to prepare such bars, first by sawing the chunks into pieces of five centimeters. Then, using a knife with a hammer, thin plates are split off from them. From them further make brusochki.
Construction of smokehouses
Starting to make a smoking unit, it is worth stocking up on some gadgets.
- drill;
- soldering iron;
- the lens;
- scissors on metal;
- roofing or canning tin;
- metal corners;
- plastic;
- cardboard;
- rubber or plastic tubes.
The stove can be made of metal cans or tin sheets for the roof. It is simply bent, fasten the edges with a soldering iron and then solder the bottom, carved from the same tin. Before you do that, you need to make a hole in the sheet for the case, where the pipe will then be inserted.
The sides "a" and "b" are connected by a seam. The rigidity of the structure is provided by a wire ring.
To make the tank stiffer, on top it can be strengthened with a ring of wire.
If even the bottom of the stove eventually rusts and punctures, it can be repaired - cut out of a can a circle smaller than the diameter of the bottom and close the damaged area.
Bottom pattern for the oven
The lid can be cut out of metal, providing it with a handle with good thermal insulation properties - made of carbolite, Particleboard or fiberboard.
The metal can be used the same, from which the case is executed. It is possible to make a cover for an oven from a tile of the big size.
Drawing of the furnace cover
It is important to arrange everything this way, so that the flow of air into the tank came in small portions. This is necessary, to ensure flameless burning of wood - decay.
To achieve the best result, it is suggested to equip the device with grate, in which to make holes. Then the air will come in dosed and the process will go, as it should be.
It is enough to make five such holes with a diameter of two millimeters. They will need to be cleaned periodically - with a thin wire. Or gently tap the wall of the furnace - the ash itself will sink to the bottom.
Drawings of the furnace smokehouse
Cooling system
Smoke moves through the chiller pipe. Under the action of cold water, its temperature drops to a maximum of plus thirty degrees Celsius.
1. Outlet pipe; 2. Bracket; 3. Inlet pipe; 4. Shroud; 5. End wall; 6. Inner tube.
The cooler itself is made of metal, it is possible to weld it independently from tin for a galvanized roof. For pipes it is possible to use two tubes with thin walls, which are welded to the cooler casing pipe. They should go inside the casing at a distance of two to three millimeters. After that, the joints are soldering iron on the outside and inside. That the casing kept the form, between the pipes inside you can put a metal bracket.
Holes are made in the ends of the casing, where the inner tube is then inserted. Its diameter should be smaller, than in smoke pipes. Then it will be possible to adjust openings under a pipe, bending their edges.
The ends of the casing cut a slightly larger diameter, than its circumference. This allows you to simply make folds and connect the body to the ends. All joints are sealed and well sealed.
Verify, there are no gaps left in a simple way: the container is placed under the tap with running water. If there are any holes, it will immediately become noticeable.
It is better to choose a larger length of the cooler pipes - so it will work more efficiently. A tube, through which cold water enters the cooler, connects to the pipe, made of metal. So that the rubber does not burn, it is necessary to choose a place for connection far from the furnace - there the branch pipe is cooler.
To condensate from the cooling system, flowing into the furnace through the pipe, did not lead to that, that their walls and bottom will rust too quickly, it is necessary to clean a metal pipe with a brush after each smoking. This is easy to do, if you immerse the ruff in soda solution, where a little gasoline is added, turpentine or other solvent.
You will have to clean the pipe of the cooler, and for this it will be better, if it is straight.
Smoke chamber assembly
Smokehouse (wardrobe) it is easy to do correctly. Its main parts are the tank and the lid. The best option is to adapt a ready-made container for this purpose. Something like a can will do, barrels, boxes, tank. Metal, of course. Although in principle you can take something else - a container made of wood or cardboard. But it is still quite dangerous, when an open fire gas stove is involved in the process. Wood or cardboard can catch fire.
If you plan to make the camera with your own hands, a good option is tin can or roofing tin.
Smoking chamber cover device: 1. Pipe branch; 2. Corner 20x20x2 mm; 3. Duralumin sheet.
For convenience, one of the walls of the camera can be made transparent - from plexiglass. Then you can watch, how to smoke. And make adjustments to the process.
1. Corner alum. 20х20х2мм; 2. The front wall; 3. Shelf for installation of a crossbeam; 4. Cross-bar; 5. Rivets; 6. Plexiglas side wall; 7. Pipe branch.
To connect the pipe correctly in one of the walls of the chamber cut a hole in the shape of a quadrangle. This will include smoke. The pipe is inserted before, how to assemble a camera. It is made of a tin strip thirty to thirty-five centimeters wide., which is bent around the inner cooler pipe and the edges are soldered.
Drawing of a branch pipe of a cover of a smoking chamber
It turns out a rectangular pipe, on one side of which you need to cut the ribs to about twelve millimeters in depth. Then you need to bend the slits at the end, to get the "wings". A cross came out.
On the walls (borders) branch pipe, thirty-five millimeters wide, you need to bend the "wing" with a width of ten millimeters at an angle of eighty-six degrees. The "wing" twelve millimeters wide is turned at an angle of ninety-four degrees. It is important: in this position then the cooler will be located for that, so that condensate can flow freely inside the furnace.
Homemade smoke generator from a can
The next step is to bend the "wings", located on the faces of the pipe, which is forty millimeters wide.
Tin overlays in the form of a square with the party will help to transform a cross-shaped flange into a rectangle 15 millimeters. They are soldered to the corners of the "wings".
Then you need to place the pipe inside the smoking chamber, attaching the flange inside or outside the wall. Rivet it to the wall.
Smokehouse branch pipe
Small cracks, which will remain, even useful: air will slowly flow through them, that will disperse the smoke throughout the chamber. You can even make a few holes in the top of the camera wall, so that they can then be opened and closed.
The main thing, so that the lower part of the smokehouse is completely airtight. It is important, because in the process of smoking condensate is obtained. And it accumulates at the bottom of the camera. If the seams have to "leak", it will be unpleasant - moisture will drip on the floor or table. Dark spots may remain, coffee shade.
The use of Moment glue will add confidence in the tightness of the lower part of the camera: they just fill the seams.
That the accidental spark did not cause trouble, it is necessary to make a spark arrester from a metal grid with small openings. Fasten it over the hole, through which smoke enters the chamber.
That the self-made smokehouse worked properly, you can use the advice of those, who already has extensive experience in using such devices:
- put a stand under the camera - it will provide a slight tilt of the cooler, which will help the condensate to drain down better;
- pipe branch, through which water enters the cooler, it is better to bend smoothly - it looks nicer and at the same time solves technological problems.
Drawing of a smokehouse stand: 1. Plywood sheet; 2. Legs.
We organize an extract
Hood in the smokehouse, located in the apartment, plays a very important role. It is made of plastic materials. Soft tin will do, cardboard or thin plywood, pasted over with aluminum foil.
The exhaust pipe can lead to the window or to the ventilation shaft. Lattices, which covers this hole, removed.
1. Knee P-shaped; 2. Insert; 3. The knee is straight; 4. Corner alum. 10x10x0.35 mm
The hood itself is two-section. The first section is L-shaped, the second is a direct configuration. The end of the first is provided with two soldered corners. Together with the bent edges of the walls, this creates grooves on both sides. Grooves are required for the damper, by means of which the ventilation opening can be closed. It can be made from duralumin sheet.
Drawing of the valve
The device for cooking homemade delicacies is ready.
We make a seam connection
The most reliable seams for connecting metal parts of the smokehouse - rebate. Proven technology will help make them strong and reliable. The main thing is to act correctly:
- on the edge of one detail, which must be soldered, create an edge, which is about four to five millimeters high. It is better to choose a longer cooler - so it will work more efficiently. It is possible to make a spiral from a tube. You can do a little more or less - it depends, what is the size of the part and what is the thickness of the metal.
- on the second part also make such an edge, but twice as wide. Then bend it again - gets a double bend in the form of the letter "G", the upper bar of which is directed to the left.
- pushing tightly together the edges of both parts, working with a mallet or hammer, so that the L-shaped edge covers the other. The metal is additionally pressed with pliers.
- the resulting seam is already quite strong and airtight, however, for greater certainty, it should also be soldered. This will make the design as reliable as possible, which is especially important, when it is planned to store liquids in the tank. In the smokehouse, where condensate is present, tightness is also important.
Fold the two edges of one sheet together
The free edge of the product is also better to process, so that the sharp metal does not accidentally injure your hands. To do this, the edge of the wall is bent inward or outward of the tank - it does not matter, a few millimeters.
You can insert a hard wire inside the bend, so the shape of the product will be preserved better. Then the width of the edge will depend on the diameter of the wire. The wire is wound under the edge gradually, crimping the metal as it covers the circle in several places. This fixes the wire.
Then it is well pressed with a mallet. And still being finalized, using pliers.
Finishing the edge with a wire ring
To connect the two elbows of the pipe, located at an angle, at their ends you need to bend the edges. And on one knee the edge should be twice wider, than on another.
After that the edge, which is wider, bend again - in the shape of the letter "G". And insert the edge of the second knee into the resulting bend. The edge of the first knee is pressed around it with the help of a flange.
Knee connection method
If you need to connect the bottom and side walls of the tank, first perform the bending of the lower edge of the side part, the angle must be straight.
Then put the side part on a tin sheet and trace the contour with a needle or awl. Now draw a second circle, five to six millimeters from the first. Tin is cut along that line. And bend the edge of the resulting circle, starting from the first circuit - it turns out something like a frying pan.
In it put a lateral part of a tank. Using pliers, the edge of the bottom is pressed to the sides. And prove the seam with a hammer. You can make a double bend - this will increase the strength of the connection.
The method of mounting the bottom
Trial run
And now about that, how to properly smoke fish afterwards, as it was possible to understand, how to make a cold smoking smokehouse and build your device.
First of all, choose a fish - you can smoke any cold method. Today it is easier to find silver carp on sale from river dwellers, lentils, aspen, saber, roach. Of marine fish it is good to smoke nototenia, capelin, halibut and halibut. The main thing, to keep it fresh.
The first thing the fish is salted. How long will it take?, you need to watch in each case. Here everything plays a role - the fish itself, her weight, they, what is the current temperature in the apartment or house. If, example, it's not hot outside - no more than plus ten Celsius, you can salt the fish on the balcony. At a higher temperature we go to the refrigerator.
Before salting the fish is cleaned, large specimens are cut along the back into two parts. Then, filling a layer of salt about a centimeter in a container (made of plastic), put fish on it. Salt on top, fish - salt. So, until there is a half finger left to the edge of the container. Cover the fish with a large plate, on which the load is placed - a stone, brick, jar of water. When the fish juice closes the plate, the load is removed.
The average salting time is about eight days. By the end of the process, the fish "loses weight" and becomes denser. Better, if it stays in salting longer, the knife will not be salted. Then it needs to be soaked, to remove excess salt. In cold water, especially flowing, it happens pretty fast.
Before that, experts advise to check each fish, if it crackles, when you stretch it slightly, it is better to throw it away - it is already starting to deteriorate.
Before soaking, the fish is well cleaned with a brush of mucus. Soak, changing the water every four hours. The fish is rinsed in cold water each time. In total, soaking takes about thirty hours. Understand, that the required salinity is obtained, it is possible, after tasting the water, it is the same, as well as fish on salt content.
Now the fish needs to be dried. It is better to do it over the bath, that the liquid flowed there. The fish is hung on hooks.
Drying in the fresh air is dangerous due to the high probability, that on a product the manure fly can lay the eggs, who loves fish very much.
It takes twelve hours to three days to dry the fish in this position. As a result, it should become moderately moist. If accidentally overdried, you can soak it in water for ten to fifteen minutes.
Smoked fish should be in suitable weather - without a whirlwind, without rain. It is better to start in the morning. First you need to make sure, that the draft in ventilation is good: you can bring a candle or match to the vent.
Then, assembling the smokehouse, in its tank put a plate, filled with cold water - it will humidify the air. Fish, grease, hung inside the chamber on hooks. It should not touch. Smoke should pass freely between individual fish.
Then cover the chamber with a lid. Then put the hood pipe. Next is loading churochek in the oven - so that they reach the bottom hole in the chimney. The tap with cold water opens.
When the fish becomes dark golden, you can finish. Remove the product. Ventilate the chamber. Remove the coals from the oven. Rinse all parts of the smokehouse with soda solution with the addition of gasoline, or just gasoline, put them in place.
That smoking passed without unpleasant surprises, experienced smokers are advised to follow these rules:
- keep a wet cloth nearby to help remove drops quickly, if they appear outside; the size of the rag is like a medium towel;
- do not include gas, until the cooler is filled with water: in the heated smoke the products in the chamber are simply boiled;
- follow, so that water does not get into the oven: steam scald the product and at the same time the smoker;
- watch carefully, as the process of decay - the tree should not burn; if an outbreak occurs, the temperature in the smoking chamber will rise too much and smoking will go to waste - the fish will be fried;
- firewood can catch fire, when it is necessary to add churochki: the lid opens and air enters. So do it fast, and then close the lid faster.
If you are interested in learning more, how to smoke in the smokehouse "Blue", recommend reading this article.
