Types of smokehouse on gas and their operation. A brief overview of household smokehouses

Product code: 81052

The HANHI smokehouse is the ideal of hot smoking.

Volume - 20 liters

Smoking time - 60 minutes!

Fragrant meat with smoke, tender and delicious - what could be better for home dinner or holiday table! You no longer need to buy smoked delicacies in the store. A Finnish home-made smokehouse will cook delicious meat, lard, fish and hot-smoked poultry - a necessary thing in every household. The bimetal thermometer mounted on the lid of the smokehouse allows you to accurately control the entire cooking process. As a result, the cooked dish is obtained strictly according to the recipe. The smoking time depends on the weight of the products, temperature, heating intensity, respectively, for fish 30-60 minutes, for lard and meat 60-90 minutes.

Product code: 1780

The smokehouse is designed for smoking fish, meat, lard and game in home and field conditions. Smokehouse PK-1 is made of durable stainless steel with high-temperature enamel. As a heater, an ordinary household gas stove. In nature - dry alcohol, coals and a fire right under the smokehouse. The mini-smoking shed is equipped with a drip pan and a two-tier grate. It is possible to use it as a double boiler - for example, for cooking manti. Overall dimensions, mm. length: 416 width: 260 height: 120 Weight - no more than 4 kg.

thickness-1mm

Product code: 82112

At the heart of the smoke generator is AISI430 food grade stainless steel GOST 5632-72. It is this steel that is most often used in Food Industry. The advantage of stainless steel is that it does not oxidize, does not rust, does not emit toxic substances when heated. The end product complies with GOST 11482-96

Product code: 13914

Double-row stainless steel smoking shed is designed for hot smoking of products (fish, meat, poultry, etc.) in the open air. The body of the smokehouse is made of stainless steel 1 mm thick, the tray and grates are also made of stainless steel. Size: 400x200x200 mm. Weight: 7 kg.

Product code: 81084

Product code: 81085

For the use of smokehouses not only in nature, but also in the kitchen, we produce them equipped with a water seal - a water seal. The use of a water seal does not allow air to penetrate into the smokehouse during the smoking process and contributes to the fact that the smoke from the chamber does not go inside the room. The use of the "House" lid contributes to the fact that the moisture (condensate) formed during the smoking process drains into the water seal without falling on the smoked product. These forms of the cover give additional rigidity to the structure. The smokehouse is equipped with a bag for carrying and storing, a recipe book and alder wood chips.

Product code: 81086

Product code: 81273

Double-row stainless steel smoking shed is designed for hot smoking of products (fish, meat, poultry, etc.) in the open air. The body of the smokehouse is made of 1.5 mm thick stainless steel, the tray and grates are also made of stainless steel. Size: 400x200x200 mm. Weight: 7 kg.

Product code: 81094

Product code: 81093

Partition directory smokehouses offers you a lot of interesting and practical things to choose from. Some products have such characteristics as accessibility and simplicity, others - external beauty and exclusivity of design, the third - compactness... Only one thing remains unchanged: all catalog products have at least three advantages over their counterparts. And here they are:

1. Quality

What does the term "Quality Assurance" mean?

If you have purchased any product from the "smokehouse" section, you can be sure that your purchase will justify the money spent. The quality guarantee provides for the replacement of the purchased goods if a defect is found in it that has not arisen through the fault of the buyer. In other words, if something did not work out with the items in the "smokehouse" section or did not work through no fault of yours, you can safely demand a refund of the purchase amount or replacement of the goods.

This definition is given, rather, for the general notification of buyers, because getting a marriage in the catalog of goods of our online store is excluded! The Tovar2.ru chain of stores works with reliable suppliers - directly with manufacturers and official dealers, which reduces the risk of purchasing low-quality goods to "0".

2. Discounts

Section items " smokehouses+ Small plastic discount card = a bargain purchase at a low cost.

By the way, this formula is valid not only for the "smokehouse" section and not only for this Internet site. The discount card works for the entire network of stores in our system and with the entire range of their products.

3. Delivery

When purchasing items from the "smokehouse" section, you can order home delivery of your purchase from us. Delivery in Moscow and the Moscow region is carried out the next day after your application. Delivery in Russia can be sent by postal order or transferred to our courier service. All types of delivery are carried out in terms and conditions that are optimal for you.

2014-11-16

You can significantly expand the family's diet with quality products by building a stationary or portable smokehouse on a personal plot. Before starting work, it is advisable to carefully analyze your capabilities, skill level and study materials on how to make a smokehouse with your own hands quickly and efficiently.

There are many options for manufacturing designs for cold smoking. We have decided to provide you step by step instructions for the manufacture of smokehouses from polyethylene film.

If necessary, fresh herbs are added to create thick smoke inside the smokehouse. Remove the bag after 3 hours and ventilate the fish. Large carcasses of fish must be smoked again the next day.

We make a hot smoked smokehouse

In our article, we will consider the option of manufacturing a structure for hot smoking from metal sheets. For work you will need:

Two metal sheets measuring 61 cm by 156.5 cm and 2 mm thick.
Bulgarian.
Welding machine.
Joiner's corner, meter.
Thin armature.

Step-by-step instruction

Step #1. Divide one sheet of metal into four parts. To get a square-section smokehouse, make the parts the same. To cut the sheet, use a grinder.
Step #2. Make drip welding of two sheets and using a joiner's angle to achieve a connection of two planes at an angle of 90 degrees. Continue welding the remaining sides.
Step #3. To achieve the tightness of the structure, carefully weld internal seams.
Step number 4. Cut out the bottom of the smoker from the second sheet and weld it firmly to the finished box.
Step number 5. It's time to make the cover. Cut with a grinder four strips of a stainless steel sheet a little larger than the outer size of the box. Weld the lid. After performing all the manipulations, you should get a deep lid that can be easily put on the body of the smokehouse.
Step number 6. Home smokehouse is almost ready. To complete the work, you need weld two levels of rods and comfortable handles. Weld rods at the bottom of the smokehouse to install a tray that collects juice and fat. The top row of rods is needed for hooks with lard, meat or fish.

How to make a hot smoked smokehouse with your own hands, video:

Do-it-yourself hot smoked smokehouse is ready for use. In this design, it is good to smoke,,. An electric stove is used as a heat generator. To get a higher temperature, it is better to kindle a fire.

Important! The dimensions of the smokehouse may be different. The main requirement is the tightness of the smoking chamber.

To make a smokehouse at home, make preliminary drawings of the future design. So you can accurately calculate required amount materials.

Photos of smokehouses:

photo of a hot smoked smokehouse with a water seal

Interesting information about the different types of smokers

Smokehouse-bucket.

For the manufacture of this smokehouse model, old steel buckets are used. Two stainless steel grates are inserted inside the bucket. The first grid is placed 10 cm from the bottom of the bucket, and the top one at a distance of 5 cm from the bottom grid.

Shavings or sawdust are poured into the bottom of the smokehouse with a layer of 2 cm. Products for smoking are placed on the nets.

The mini smokehouse is ready for use. It is covered with a lid and put on fire. This is a design for hot smoking products. Already 15 minutes after the first appearance of smoke, smoked meats are ready. The bucket is removed from the fire and allowed to cool.

Stainless steel smokehouse.

Stainless steel is used for this construction. In appearance, the smokehouse resembles a suitcase inside which two grates are installed on the welded corners.

To use a camping smokehouse, you will need small hardwood firewood or sawdust. Pieces, or stacked on a wire rack. The suitcase is closed with a lid and placed over the fire. After 20 minutes, fragrant pieces are ready to eat.

Many summer residents use old refrigerators as cabinets for storing various small items. Few people know that it is very easy to make a smokehouse out of the refrigerator. It is enough to simply remove all the insides, leaving only the box with the door.

A hole is made in the upper part for the chimney. Three pairs of corners are attached to the walls of the refrigerator at different levels. On the two upper levels there are gratings and slats with hooks. The lower corners are needed to install a pan that collects fat.

To complete the design, you still need electric stove and a sturdy sawdust tray. The stove is located at the bottom of the refrigerator box, and a pallet with sawdust is installed on it. The door should close well so that there is a minimum air flow into the chamber.

Smokehouse from a barrel.

This is one of the easiest and most affordable types of smokehouse to make with your own hands. An old metal barrel without a bottom must be equipped with a grate or rods on two levels. A pallet is located below, and meat or fish are hung on hooks at the top. If the hearth is located directly under the barrel, this is a hot smoked smokehouse.

When the barrel is installed on a pit, and a two-meter chimney is made to it from the hearth, you will get cold-smoked meat and fish.

Do-it-yourself brick smokehouse.

This is a stationary smokehouse and you can build it anywhere in the garden. The dimensions of the smoking chamber are chosen at your discretion. As with other designs, proper provision of the smoke source is essential. For burning firewood, a potbelly stove is often used, placing it outside the chamber. Connect the smoking chamber to the pipe.

You can buy such a smokehouse in a store or make it yourself. It differs from the usual mini-smoker by the presence of a water seal, which makes it possible to cook smoked meats both in nature and in the kitchen.

So that there is no foreign smell and smoke in the apartment, water is poured into the water seal. Prepare foods according to your favorite recipe and start cooking hot.

Do you have an old one at home? gas bottle, but you absolutely do not know how to make a smokehouse with your own hands from this unnecessary thing in the household. At first glance, the rework process is a little complicated, but quite feasible. Follow the steps below and you will be fine.

Take the cylinder to a wasteland to release the remaining gas and saw off the valve. The container is empty if, when applied to the valve soapy water no bubbles appear.
Drain the remaining gasoline from the cylinder into a metal container and then burn it.
Fill an empty bottle plain water to rinse.
The cleaned dish can be return home and start making a smokehouse.
A large door is required to load products. Make cuts not to the end so that the door does not fall off prematurely.
Clean up the places for soldering the loops and weld the loops immediately to the main part of the cylinder and to the future door. When the hinges are firmly welded, cut the door to the end. Now you can think about a stand for a future smokehouse.
At the bottom of the cylinder, first cut off the metal strip, and then cut off half of the bottom. There must be a firebox in the smokehouse.
The firebox is made from thick sheets of iron. Weld the firebox to the cylinder to get a single design of a mobile smokehouse.
Before the first smoking, ignite the smokehouse from the cylinder with firewood.

A smokehouse at home from an old unnecessary cylinder is great for hot smoking any food.

Barbecue with a smokehouse.

It is human nature to constantly invent something new and make multifunctional devices out of simple things. One of these unusual designs is a brazier with a smokehouse. You have at home, but really want to surprise your friends with fragrant or. Look for a small old barrel. It must have a bottom.

Attach the door, put the barrel on the grill and secure it so that it does not move. Install a fish grate inside the smoking chamber. Pour shavings or sawdust on the bottom of the chamber. Place the prepared carcass and close the chamber.

Now you can light a fire in the grill and start smoking. At the same time, cook another dish for the long-awaited guests on the remaining barbecue area.

Smoke generator for a smokehouse.

For a small hot-smoked smokehouse, a smoke generator is not needed. It is already in the smoking chamber device itself. High-temperature smoke is produced by sawdust smoldering at the bottom of the chamber. Sawdust is heated using a hearth located next to the smoking chamber.

The cold smoking method requires more time and more thorough preparation of products. The temperature of the smoke in the chamber does not exceed 35 degrees. Products are pre-marinated and dried. For such a smokehouse, you need to think about a high-quality smoke generator. What is needed is not just the production of smoke in sufficient quantities, but also its cooling to the desired temperature in the smokehouse.

The best option for a smoke generator for a smokehouse is a design with electric heating element with built-in temperature sensor. In this case, there is no need to specifically cool or heat the smoke.

The simplest device for cooling the smoke to the desired temperature is a covered trench up to 3 meters long between the hearth and the smoking chamber.

How to make a smokehouse and what design - choose for yourself.

Smoking recipes: fish, chicken, lard, meat

For cooking low-fat foods, it is better to use hot method smoking with a smoke temperature of at least 43 °C. Meat and fish fatty varieties smoked in a cold way, in which the temperature of the smoke is not higher than 25 ° C.

During smoking, products are colored, get unusual taste and aroma. Top part dries up and shines. Finished products must be cooled and left for at least 5 days in limbo.

Smoked fish

For hot smoking, the fish is pre-cleaned, washed well and rubbed with plenty of salt. After a quarter of an hour, the workpiece is washed and laid out in a hot-smoked smokehouse on a wire rack.

Recipe number 1. Buy fresh or frozen mackerel from the store. Carcasses must be intact, without damage. Defrost frozen fish and gut. Grate the carcass with salt, sprinkle with spices and leave for 24 hours. Use alder shavings or wood chips for smoking.

On the grate of the smoking chamber, first lay out small twigs of apple trees, currant and raspberry leaves. Spread the prepared fish carcasses on top. It takes only 20 minutes to cook mackerel.

Recipe number 2. To get a high quality product for this recipe, you will need electric smokehouse. Peel the mackerel and rub with salt both inside and on top. Put dishes with fish in the refrigerator for 2 days.

Put fruit or alder sawdust moistened with water into the electric smokehouse on a pallet. The highlight of this recipe for cooking fish in a smokehouse is the addition to sawdust a small amount black tea, a piece of sugar and juniper berries.

Wet the salted fish with a napkin and drip lemon juice into the cut abdomen. Spicy taste the fish will be given a piece of lemon placed inside. Lubricate the carcass vegetable oil. Spread out on the grid.

Cooking mackerel in an electrocaptille begins without a pallet of sawdust. 10 minutes after the start of cooking, place sawdust in the chamber. Cook fish for another 20 minutes with smoke. Switch off the device and leave it closed to cool down. After 30 minutes, you can taste the amazing taste of fish.

Smoking mackerel in a smokehouse, video:

Now you know how to smoke fish in a smokehouse of various designs.

The most important moment in cooking smoked chicken - pickling. Wash the carcass well and remove excess fat. Dry with napkins. Make small incisions in the skin and push the cut garlic cloves into them. Mix your favorite spices with salt and rub the chicken thoroughly inside and out with this mixture. Prepare the foil, wrap the chicken in it and put the refrigerator compartment to marinate for 24 hours.

Take out the chicken and let it warm up room temperature at least 2 hours. Prepare a homemade smokehouse for work. Release the carcass from the foil, tie the paws and wings together so that they do not stick out to the sides. Place the chicken in the smoker and start cooking. With hot smoking, one hour is enough to cook the chicken.

Recommendation! Check the chicken carcass for readiness by making test cuts. If the meat is ready, clear juice without blood will stand out. Before use, remove the skin from the carcass - it has absorbed many substances harmful to the human body.

First, the fire in the smokehouse must be stronger in order to reach the desired smoking temperature and make the wood chips smolder. Then you just need to maintain the process of smoke formation and the cooking temperature until the meat is ready. Now you know how to smoke chicken in a homemade smokehouse.

Smoked lard

You already know how to build a cold and hot smoker. Now it's time to get acquainted with the recipes for cooking lard. The marinade will help to give the fat a taste and a special aroma. It is best to make a dry marinade. For 2 kg of fat, you will need 250 g of coarse salt, a spoonful of ground black pepper, chopped dry bay leaf (1/2 pack), 5-6 cloves of garlic and fresh dill. You can take dry dill.

Cooking steps:

Salo cut into strips. The width of the pieces should be no more than 6 cm.
Mix salt with dill, bay leaf and pepper.
The resulting mixture grate pieces of fat well from all sides.
Lay the strips in a row skin side down and sprinkle with seasonings on top. Put chopped garlic cloves between the pieces of lard.
Cover the fat on top and press firmly with a load.
After 3 days, clean the fat from salt and hang on hooks to dry. The sun's rays should not fall on the fat.

This recipe for smoked lard is the easiest. It takes only 20 minutes to cook the product by hot smoking.

It is necessary to smoke lard in a smokehouse in the cold way of smoking more long time. Sometimes the smoking time reaches 36 hours.

Recipe for smoking homemade sausages:

Prepare homemade sausages according to your favorite recipe. So that the sausages do not expire with juice and do not lose their taste, they must be smoked immediately after the filling. It takes about 3 hours to smoke. All this time, a small flame in the hearth and sufficient smoke should be maintained. It is best to use firewood from fruit trees.

Smoked meat

To prepare delicious pork, brine is made. For 11 liters of cold boiled water add 50 pcs. black pepper, 0.5 liters of coarse salt and 15 pcs. bay leaf. The salt should completely dissolve.

V cold marinade place pieces of meat. In the cold season, the smoked blank is kept in brine for 5 days, and on hot days, the meat is soaked for 3 days.

Important! Be sure to make sure that the pork pieces are completely covered with brine. The dishes must be intact, without chips.

Meat ready for smoking is stuffed with garlic and tied with twine. The time has come to learn how to smoke meat in a smokehouse on your own. If you have a barrel smoker, the meat is hung on hooks at the very top of the chamber and the barrel is covered with burlap.

Important! If birch logs are to be used, the bark is first removed from them. It is undesirable to use only birch logs, the finished product may have an unpleasant aftertaste.

It is best to add to firewood for cooking products in a smokehouse cherry leaves, juniper branches. For smoking, coniferous wood is never used due to high content resin in them.

Good access to oxygen and incomplete combustion of firewood give a light smoke, which significantly improves the quality finished products.

Important! You can't light a fire in a smokehouse. Chopped logs are placed in the firebox, and they are covered with sawdust on top. Firewood smolders, but does not burn.

Your cold smoked smoker works great if you can see the product well through the concentration of smoke. During hot smoking, the products in the chamber should not be visible through the smoke.

Do you want smoked meat to have a golden color - use redwood. To obtain products dyed dark yellow, you need alder and oak firewood. Golden yellow color give firewood trees hardwood.

A few actionable tips

For the smokehouse, use the old garden trees or branches after pruning. The most pleasant aroma of smoke from shavings of pears, cherries and apples.
Large firewood is used only for coal production. Put firewood in the stove and set it on fire. Place a drip tray on top.
To get a good smoke after the appearance of coals, close the pipe valve. From this moment, sawdust begins to smolder and form smoke.
Quality smoking depends on many factors. big chunks it will take longer to smoke. Smaller cuts of meat and fish will take less time to smoke. The main requirement is constant supply of smoke until the product is ready. Sawdust or shavings will have to be added to the pan to maintain the smoking temperature.
There must be a measure in everything. Too long smoking process can also spoil the taste of the finished product. It is necessary to periodically check smoked meats for taste and readiness.

Do with my own hands smoker, smoke fish or meat, taste and feel how delicious ordinary food can be after smoking!

Products in the process of smoking will receive an amazing aroma and taste, and this taste will not be much like the taste of smoked products bought in a store. However, first you need to understand the intricacies, and only then decide how to make a smokehouse with your own hands for hot and cold smoking.

We study the features of the smoking process

The man began to smoke food out of necessity. It has been observed that after smoking they can be stored and not deteriorate for a longer time. to ancient man this allowed them to take part of the food with them in a smoked form, and not hope for good luck on hunting or fishing during long trips.

We smoke products at home mainly in order to give them a different, unique taste. To do this, you can use hot or cold smoking. And the smokehouses themselves are of two types. Their design is almost the same. It is necessary to equip a hearth, a chamber with hooks where the products will be hung and smoked, a device for collecting fat that will be released during the smoking process. The smoking chamber must be located in a hermetically sealed housing.

What is the difference between hot and cold smoking? After all, both processes involve the stay of products located in a limited space, in smoke from smoldering sawdust or shavings. The main difference lies in the distance separating the chamber in which the products are smoked from the hearth. For hot smoking, the temperature of the smoke should be high enough, for cold - 35 ° C. Mandatory requirement - smoking can not be carried out over an open fire.

Cold smoking

Cold smoking takes much longer than hot smoking. With this method, the products retain their appearance and acquire amazing taste and aroma. The cold smoking process takes place at a temperature of approximately 30°C and lasts for several days. You should not rush, because at this temperature bacteria multiply well and, without completing the process, you risk instead delicious dish get severely poisoned. Usually cold smoking lasts 5-7 days, but can last several weeks.

Important! Particular attention should be paid to sawdust or wood chips that you will use. Forget about softwood sawdust, do not use aspen sawdust. The best choice will be:

alder (you must first clear the bark, bitterness appears from it);
juniper;
bird cherry and birch (also should be cleaned of bark);
maple;
shavings and sawdust fruit trees(cherry, apple, sea buckthorn).

Do-it-yourself cold smoked smokehouse

It should be remembered that the hearth must be arranged away from the cold smoking chamber. good option there will be a dug hole in the far corner of the site; you cannot use the natural elevation difference. A hearth is equipped in the pit, which should be connected to the chamber with a chimney. In the hearth, you do not need to lay out a place for a fire with bricks, it is enough to overlay the walls of the hearth.

Very important! The length of the chimney is usually made 2.5-3.0 meters. To do this, it is enough to dig a trench no more than 0.5 meters wide and 0.25-0.3 meters deep, lay out the walls and bottom with bricks fastened with clay mortar, close the top with a sheet of metal or slate, sprinkle with earth. Instead of a brick chimney, a chimney can be laid in a trench. Provide a damper at the top of the hearth to regulate the air flow, the intensity of combustion and the removal of excess smoke. The damper can be cut from sheet metal. Make the junction of the chimney and the chamber (diameter 200 mm required) airtight using improvised means. You can use the same clay solution. The chimney has been built.

Another solution could be to install a potbelly stove, a chimney flue and a smoking chamber above the level of the chimney lining.

We make a chamber for cold smoking from a barrel

A simple do-it-yourself smokehouse is easiest to make from a barrel. You need a barrel of 100-200 liters. The top cover is cut off, the barrel must be cleaned and washed before use. A hole for the chimney is cut into the bottom of the barrel. The barrel will be mounted on bricks or blocks, so there will be no problems with their articulation. From a cut lid or other improvised material, a tray is made to collect fat, which will flow out of the products during smoking. The pan diameter must be smaller than the drum diameter to allow smoke to pass through.

We need to make at least one grate on which products will be smoked. This is one of the options for placing products during smoking. Or fix the trimmings of the reinforcement at the top of the barrel. We will hook hooks on the reinforcement, and products on the hooks.

We make the lattice from improvised materials. It can be wicker rods that are woven into the shape of the desired size. It is desirable to fix the cells with a thin wire. You can use a thin wire and weave a lattice from it, and make a rim from a thicker wire. To do this, a thick wire is wrapped around the barrel to determine the desired size, slightly compressed and the rim is fixed.

The grating is used alone or several gratings are installed at different levels. In this case, the distance between the gratings should be about 15 cm.

To install the pallet, pieces of reinforcement are welded to the walls of the barrel, which form a cross in the center of the barrel. Tip: provide a loop on the pallet, with which it can be easily removed for cleaning.

To attach the gratings, you can make loops and weld them to the walls of the barrel. Or screw self-tapping screws into the walls of the barrel.

The chamber cover is made from hardwood. It should not be massive and it should have several small holes for moisture to escape. You can limit yourself to a jute bag, which simply pounces on the barrel during smoking. Remember that the bag must be moistened with water.

We make a chamber for cold smoking from bricks

The smoking chamber can be made of bricks. This will be the best solution, but it makes sense to build such a chamber only when you are constantly smoking products and have achieved the necessary skill in this matter. Otherwise, a rarely used structure of an incomprehensible purpose will appear on your site.

A brick smoking chamber is equipped as well as a barrel. The bottom of a brick chamber can be made from a barrel lid or from improvised materials. For laying bricks, a sand-clay mortar is used.

We make a chamber for cold smoking from sheet iron

To make a chamber, a sheet of iron is cut, bent in the shape of a cube without one side (upper), the seams are welded.

A smoking chamber can be built from a variety of materials and items: a bucket (this is a small barrel), an old pressure cooker or a refrigerator.

Craftsmen even make electrostatic smokers to speed up cold smoking. In such a smokehouse, the thermal effect of the electric heater on the chips forms smoke. The heating element is periodically turned off, which achieves the desired temperature of the smoke when it enters the smoking chamber. The smoke rises through the holes, passes through the grid of the BB-block and is positively charged. When entering the chamber, smoke interacts with products that are hung on hooks. The hooks are connected to the negative pole of the BB-block. Products attract positively charged smoke particles and these particles settle on them.

Do-it-yourself hot smoked smokehouse

Hot smoking takes much less time because the process takes place at smoke temperatures ranging from 50°C for meat to 120°C for fish. Reduce the temperature - increase the smoking time.

Schematically, such a smokehouse looks like this: a container with sawdust or shavings is installed over an open fire or on a source of high temperature (a heated oven). The temperature at which the sawdust will slowly smolder is important, and not the source of the fire itself. Smoke from sawdust penetrates into the smoking chamber where the products are placed. A tray is installed under the products to collect the fat released during smoking. Excess smoke is removed through chimney or holes in the camera cover.

We make a smokehouse for hot smoking from a barrel

The difference from a cold smoking chamber will be the need to equip a firebox. The furnace can be placed directly in the barrel:

Several holes are cut in the bottom of the barrel through which the ash will be removed and which will serve as a blower for the firebox.
At the bottom of the barrel, a piece of the wall is cut out, from which the firebox door is made. A piece of 200x300 mm in size will suffice. Hinges and a latch handle are welded to the door.
About a third of the volume of the barrel is allocated for the firebox, the rest of the volume will be a smoking chamber. The furnace and the chamber are separated by a sheet of metal 4 mm thick. This sheet will serve as the bottom of the chamber. It is welded to the walls.
A hole is cut in the bottom of the chamber for a chimney. The diameter of this pipe must match the diameter of the chimney at the top of the chamber. Do not get carried away with the length of the chimney; excessive draft in the furnace is not needed. The chimney is welded to the wall of the barrel.

For a more rational use of the volume of the barrel, the firebox can be placed directly under it. In this case, it is better to fold the firebox from refractory bricks, providing holes for laying sawdust and removing excess smoke. The barrel is installed on the firebox, and the vacated volume is used to accommodate additional grates.

Advice. For control, attach a mechanical thermometer with an external sensor to the barrel wall. Such a thermometer can save you from many mistakes while you gain experience. You can use the "grandfather" method and splash a few drops of water on the surface. If it doesn't hiss, there's nothing to worry about.

A mini-smoker can be easily equipped in an ordinary metal bucket. Sawdust and shavings are poured at the bottom of the bucket, a grate is installed on top. In the uppermost part of the bucket, holes are made in the walls for the rods. Hooks are hung on the rods. We get two options for placing products in a small volume. In the lid of such a "smoking chamber" it is imperative to provide holes for the exit of smoke. The bucket is put on fire. A big fire is not needed, sawdust should only smolder. As soon as the smoldering process begins, you can lay out and hang the products for smoking and close the lid. Smoking will take from 30 minutes to an hour.

Another option for a mini-smoker is a metal box with a perforated lid, which can be installed on a grill over burnt-out coals in the grill. We fried kebabs, sat down at the table and put the smokehouse on the grill. A good option for hiking or fishing.

Having understood the principle of operation of a smokehouse for hot smoking and after a series of experiments with a barrel, you can think of a more presentable design. You can weld a beautiful stainless steel smokehouse or lay it out of brick.

An excellent option for a summer residence would be to combine a smokehouse and a brazier on the same site and in the same volume.

Do-it-yourself smokehouse and barbecue made of bricks

The work will take time and effort, but it's worth it - the result will please for many years.

First, choose a suitable place on the site, remember about fire safety. For convenience, water and sewerage can be brought to this place. Develop a sketch of your design and be sure to draw up a laying drawing for each row of bricks. You will see, such a drawing will greatly facilitate your work.

You can do without a concrete mixer and mix the mortar manually, but small-scale mechanization will speed up the work several times. Prepare everything necessary materials and tools.

Work begins with clearing and planning the selected site and making the foundation. A brick smokehouse with a barbecue is already considered a capital structure and a strip foundation is indispensable. A wooden formwork is installed in the dug pit, which must be upholstered with roofing material. A layer of rubble stone is laid, covered with rubble and poured with mortar.

Important! A day later, after the first layer has dried, the next one is done and so on. The number of layers depends on the size and weight of the structure.

The last layer is checked by level, leveled, waterproofed and left for several days until completely dry.

Instead of a rubble foundation, you can build a concrete one. Such a foundation needs to be reinforced.

For masonry, use red oven brick. Start by laying out the first row of bricks without using mortar. This will help you mark up and determine where to install the gratings.

Start laying by mixing sand-cement mortar with the addition of lime. The ratio is usual - 3:1:1. Water is added in volume so that the solution looks like thick sour cream. The second and subsequent rows are laid apart, bricklaying starts from the corners. Constantly check the horizontality of the laid out rows. The corners must be reinforced with wire laying.

To install the brazier, corners and fittings are installed between the walls of the furnace. The firebox must be made of heat-resistant metal or cast iron.

The grate is easier to install if several bricks are laid protruding into the structure.

A place for a firewood shed and various household appliances can be provided in the total volume of the structure.

The smokehouse is made of two volumes located one above the other. So you get a smokehouse for hot smoking. It is easy to convert it into a cold smoking smokehouse by placing a portable stove or hearth at the required distance and connecting it to the chamber with a chimney. So you can make a smokehouse with your own hands for hot and cold smoking.

The design style of the building and its decoration you choose to your liking.

These are far from all the ways to make a do-it-yourself smokehouse for hot and cold smoking. Among them there are very cheap (option with a bucket) and quite expensive (brazier smokehouse made of bricks). It's up to you, but in any case, there will always be a place for delicious smoked products on your table.

For a long time they have been asking how and in what smokehouse is it better to smoke?
Today I will tell
Where do we start? Since there are smokehouses for hot and cold smoking. In the course of my story, I will consider different options.
Let's start with simple smokehouses

Smoking box with lid

What can I say? In this option, very good skill is needed, because if you are an inexperienced smoker,
then you will have this.

Why? Yes, because it is difficult to control the heating under the bottom, and accordingly
temperature in the smoking chamber.
Conclusion: If you are looking for healthy food, this design is not for you.
Pros: Cheapness. Although it is cheaper to replace with a bucket with a lid and a grate.
Minuses: With uncontrolled heating of sawdust, phenol is released.
Budget: from 500 r
Smoking: hotter
Summary: refuse

We are smoothly moving on to structures with conditional control of sawdust heating.

Electric smokehouse "Greentechs", she is a smokehouse "Dymok"

The design is simple - an iron box with a shade. Everything)))
The manufacturer advises to smoke no more than 40 minutes. It's a smokehouse for fish only
you will not do anything else worthwhile in it.

Conclusion:
Pros: Cheapness. Lack of firewood dances
Minuses: Uncontrolled heating
Budget: from 1800 r
Smoking: hotter
Summary: Not two, not one and a half

Electric Smoker by Muurikka

The same horse-radish, only the Finnish side view. Available in electric and campfire version.
The manufacturer claims that every Finn has it.
Well I do not know. It differs from the top only in appearance.

Conclusion: You can smoke fish, wings, lard.
Pros: The cuteness is on the rise. You can even buy a case
Minuses: Uncontrolled heating, Finnish price tag
Budget: from 10000 r
Smoking: hotter
Summary: Not two, not one and a half

Let's move on to controlled heating.

Electrosmoker "Elvin"

Ooooh!!! This is my favorite among the "state employees". I recommend it to beginners.
I started to smoke on it. Yes, there, sometimes I still smoke.
Device "unkillable". I'm lying, the ten burned out once. Changed quickly and without problems. Thanks guys!
With a slight alteration, you can smoke with a cold method.

Kinoshka

Conclusion:
Pros: Great device for little money
Minuses: It is very inconvenient to wash the grates. In place of the manufacturer, I would have made a different design
Budget: from 2000 r
Smoking:
Summary: Recommend

Now let's go a little sideways.
They often ask: "Is it possible to smoke at home? We don't have a dacha!"
I answer: "You can"

First, let's watch a video from Sergey. This man manages to smoke everything at home)))

Smoker by Muurikka

A little higher, I reprimanded the products of this company, but this option for the home is worthy.
Theoretically, you can smoke on a stove, but it is better on a tourist burner in a balcony.

Conclusion: You can smoke fish, wings, lard, sausage, meat
Pros: Great design, Finnish quality, the ability to smoke in any conditions
Minuses: Expensive but worth it
Budget: from 3600 r
Smoking: hotter
Summary: not bad

Electric smokehouse Anuka

Accidentally stumbled upon. What? Nice, cute. But I think the balcony option.

Kinoshka

Conclusion: You can smoke fish, wings, lard, sausage, meat
Pros: The design makes the pancreas orgasm. It looks like a very good device.
Minuses: High price. Most likely smoke will start to creep out from under the cap. So just a balcony.
Budget: from 8200 r
Smoking: hotter
Summary: Recommend

Smokehouses with a water seal

If it is possible to connect the "exhaust" pipe to the hood, then you can smoke in the apartment on the stove.

Conclusion: Connecting a hose to another smoking chamber will allow you to use this unit as
smoke generator and will delight you with cold smoking.
Pros: Reliable smoke closure.
Minuses: Something whispers to me that liquid smoke will form near the exhaust pipe.
dripping back into the smokehouse.
Budget: from 4000 r
Smoking: Hot+Possibility of cold
Summary: In some doubt

And finally, the apartment part

Arkady Parovozov Alexey Parovarov. No, this is not the name of the smokehouse. This is our zhyzhyst, who invented, patented and put into production a series of disposable smoke steamers.
Alexey, well done! I am always happy for successful projects.

Conclusion: You can smoke fish, wings, lard, sausage, meat
Pros: Ridiculous price, availability of all "components" for smoking. Simplicity and the ability to taste smoked smoke at home.
Minuses: Envy gnaws and the toad suffocates)))
Budget: 99 r for 3 smokehouses. Ygg. The Chinese nervously sew "abibas"
Smoking: hotter
Summary: Recommend

Well? Little by little we approached cold smoking.

Cold smoke generator

The generator serves, as you understand from the name, to produce cold smoke and supply it
into the smoking chamber.
The smoking chamber can be made from anything: a cardboard box, a wooden box,
iron box, yes even a refrigerator.

For those who are interested, in my journal I tell you how to make a generator at home

There are options like this

Smoke generator "Dachnik"

In my opinion, it's an overhauled design. Collided - breaks.

Conclusion: You can smoke fish, wings, lard, sausage, meat
Pros: Fully automatic process
Minuses: An airplane wing is cheap compared to this unit
Budget: from 18000 r
Smoking: Cold
Summary: In doubt

Smoke generator "Hobby"

A good option put on a commercial track.

Kinoshka

Conclusion: We can when we want
Pros: Fully automatic process. Budget price tag.
Minuses: Until I see
Budget: from 4000 r
Smoking: Cold
Summary: Good unit for reasonable money. We take.

And here's another funny thing, but with serious results.

Cold smoke generator ProQ Cold Smoker

Here I love simple things, but with a powerful effect. This is one of them.
It is difficult to overheat sawdust in this generator)))

If your hands grow above the buttock halves, then collect a "teremok" with a door and smoke it.
Well, if they grew up for the money-grubbing of bank notes, then we buy a barbecue,
we place a generator in it and enjoy life.

Conclusion: Very reliable and durable machine
Pros: 8-12 hours of continuous smoldering without unnecessary dances with tambourines.
Minuses: Sold in Ukraine. .
Budget: from 550 UAH
Smoking: Cold
Summary: Good unit, right. We take.

Well, what? Howitzer heavyweights went.
Let's start with the classics. The so-called "steam locomotives". Many manufacturing companies
so I don't go in cycles in the brand.
The good thing is that it is possible to do an additional grill and barbecue.
With skill and favorable weather conditions, you can smoke using the cold method.

Conclusion: A very versatile device
Pros: Smoking, grill, barbecue
Minuses: Heavy, bulky, rusty. The location is smoked, only in a horizontal position.
Budget: from 30000 r
Smoking: Cold + hot
Summary: Good unit for a large number of guests. We take.

Electric smokehouse Kocateq DSH S03

South Korean unit. Looks good. There is a seal on the door. Analog control.

Conclusion: The sawdust and the chamber are heated by one heating element - this is not very good.
Pros: Possibility to replace wood chips without opening the smoking chamber door. Inexpensive.
Minuses: The pallet blocks access to a smoke. No smoke diffuser.
Budget: from 17500 r
Smoking: hotter
Summary: More likely no than yes

Smokehouse gas Landmann

Sympathetic unit. Burner 4 kW. Smooth temperature control.
The trouble, like the South Korean, is that the heating of the sawdust and the chamber is the same. The fat tray covers everything.

Conclusion: Why do I need 4KW of power? Use like an oven?
Pros: There are carrying handles.
Minuses: The pallet blocks access to a smoke. No smoke diffuser. Refill attached
a gas cylinder in our realities is not very convenient.
Budget: from 20000 r
Smoking: hotter
Summary: More likely no than yes

Electric smokehouse Bradley Smoker

Well, what can I say? Queen of smokehouses. A very well thought out unit. Automatic feeding of briquettes,
independent chamber heating, digital, possibility of hot and cold smoking.
I will do a separate review on these smokehouses, because the variety of models pleases.

Kinoshka

Conclusion: If you want to have high quality and varied products, then this is for you.
Pros: One big plus
Minuses: Not seen
Budget: from 13000 r
Smoking: hot+cold
Summary: I use and enjoy life)))

Smoking has long been one of the most popular ways of preparing meat and fish products. But since there are several types of smoking, amateurs often face a choice: which smoking to prefer - hot or cold? Specialists with experience in this industry largely prefer hot smoking, which can be subjected to various varieties meat and fish, and in support of their choice they list a large number of advantages of a hot smoked smokehouse, which we, of course, will consider in this material. The modern variety of goods presented in the relevant field makes it possible to purchase a hot smoked smokehouse in a specialized store, and those who like to shop in a relaxed atmosphere will be able to do this in the relevant online stores. Yes, and the operation of factory smokehouses is not difficult - just put the firewood in a special compartment, place the food inside, close the door tightly, ignite the fuel and, after the allotted time, enjoy fragrant, golden smoked meats. But what if you are only going to indulge in smoked meats from time to time? Why would you waste money if you can make a homemade hot smoked smokehouse that will not be inferior to industrial models in any way. And the answer to the question: “How to make a hot smoked smokehouse?” look in the article prepared by our experts.

Features of various types of smoking: we study the process of smoking

Smoking is one of the most common types of heat treatment of products, which has a preservative effect on them. In the process of smoking, products acquire a specific aroma, and are also impregnated with smoking smoke substances released during combustion, and are subjected to partial dehydration, which helps to extend the shelf life of products. There are hot, semi-hot and cold smoking. Each of these types is characterized by its own advantages and disadvantages.

hot called smoking, carried out at a temperature of at least 50-60 degrees for small fish. It is a priority when smoking products of low fat content. The process of hot smoking is quite fast and is a smoking carried out in hot smoke. Small chips smolder in the lower section of the smokehouse, and meat, fish, vegetables or cheese are suspended above them, which are quickly brought to readiness at a smoke temperature of 80 to 140 degrees, depending on the type of product. Since fat is rendered during hot smoking, only low-fat products are suitable for it, which after such heat treatment can be stored for no more than two days.

Cold smoking, unlike hot, the process is more laborious, which can last up to several days and actually represents a somewhat accelerated withering of products. In order to achieve cooling of the smoke, a pipe is pulled from the place where the firewood is smoldering, the length of which reaches 1-2 meters, and in order to control the temperature of the smoke, a thermometer is installed in the smoking chamber. As for meat, it is smoked at a temperature of 15-20 degrees, and fish - from 20 to 40. Products treated with cold smoke can be stored for quite a long time.

Semi-hot smoking is an intermediate option between hot and cold smoking.

The general arrangement of the simplest smoked smokehouse. The essence of the smoking process

A home smoked smokehouse is essentially a container, the volume of which depends only on your preferences and needs. But no matter how much food you want to smoke at a time, the smokehouse should be of such a volume that it fits the grate for laying food, and the tray necessary so that the fat dripping from the smoked meat or fish does not fall on coals, which can reduce the taste characteristics of the finished product. The lattice can be made from metal rods connected by welding. However, the main element of the smokehouse, without which it cannot do, is the area for placing firewood, which is located at the very bottom of the tank. As wood material different types of wood can be used, the choice of which will be discussed a little later.

For the manufacture of a hot smoked smokehouse, it is recommended to use stainless steel, which combines such characteristics as resistance to heat, high strength and no tendency to corrosion damage under the influence of aggressive environmental factors. In order to facilitate the insertion and removal of products, the design of the smokehouse should include a lid or door. And in order for the design of the smokehouse to be completely completed, equip it in such a way that the capacity of the smokehouse is at a slightly elevated distance from the ground, which can be achieved by making metal legs. This is necessary in order to locate the source of fire. Since it is not the fire that is important for the process, but the heating temperature, you can choose the source of fire at your discretion.

The essence of the smoking process:

After food is placed on the metal grate, and wood, such as juniper twigs, in the lower part, close the smokehouse tightly and start heating in its lower part. As the fire begins to flare up, the wood smolders and emits fragrant hot smoke, which, rising up and passing through the products laid on the grate, carries out smoking. The duration of smoking depends on the number of products, the size of the smoker, the temperature of the smoke and your preferences, however, after 40 minutes it is recommended to test the results obtained, since if the smoker is overheated, the process technology may be violated.

Advantages of a hot smoked smokehouse:

The simplicity of the design of a hot-smoked smokehouse makes it easy to manufacture at home;
The following follows from the previous advantage, the essence of which is that there is no need for large financial investments for the manufacture of a smokehouse;
Use of the smokehouse in any place: at home, in the country or in nature;
When using a hot smoked smokehouse, the smoking process is characterized by speed and simplicity;
No need for additional processing of smoked products.

Hot smoked smokehouse photo

Hot smoked smokehouse: step by step instructions

Consider one of the options for mounting a hot smoked smokehouse with your own hands using metal sheets. Before proceeding with the installation of the smokehouse, study the most common hot smoked smokehouse drawings, which are presented in our material. It is worth noting that the dimensions of the smokehouse for hot smoking are quite variable and depend only on your taste preferences and the amount of material that you have:

For work you will need the following materials and tools:

Two metal sheets with dimensions of 150x60 cm, the thickness of which does not exceed 2 mm;
Thin fittings;
Welding machine and grinder;
Building corner.

Step by step instructions for making:

Cut one of the metal sheets with a grinder into 4 identical parts. The division into identical parts is necessary in order for the finished smokehouse to acquire a square section;
Use drop welding to join the two sheets. In the process of connecting them, use the building angle to achieve the ideal ratio of the two planes, equal to 90 degrees;
To achieve the tightness of the metal box, carefully weld the internal seams;
Divide the second sheet into two parts and cut the bottom of the future smokehouse from one half of the metal sheet and weld it to the finished box;

Cut out 4 identical strips from the rest of the metal, the dimensions of which are slightly larger than the outer dimensions of the smoker, and weld them to a metal sheet, with dimensions similar to the dimensions of the bottom or walls of the smoker (since the smoker has a square shape, their dimensions are the same). The result should be a cover of moderate depth, easily put on the body of a homemade hot smoked smokehouse.
So, our smokehouse can be considered almost ready. At the end of the process, it is necessary to weld metal rods, located in two levels at the top and bottom of the smokehouse, as well as comfortable handles. The lower level of the rods is necessary for installing a tray into which fat from smoking products will drain, and the upper one is for placing hooks with lard, fish or other products, depending on your preferences.

How else to make a smokehouse? Fallback for the lazy

Most in a simple way the manufacture of a hot smoked smokehouse is the installation of a smokehouse from a bucket or large pan. For the manufacture of smokehouses, experts recommend using stainless steel buckets, while the use of galvanized buckets is strictly prohibited. This is due to the fact that during the heating process, toxic zinc oxide is released, which penetrates into food and causes serious harm to the body. Also stock up on a lid for a pot or bucket in which you need to make holes for the smoke to escape. The design of a smokehouse made of a bucket involves the installation of three grates. The lower one is located one third from the bottom of the homemade smokehouse, while the upper one, on the contrary, is one third from its lid. As for the middle grille, its location is approximately 5 cm below the upper grille.

In order to make gratings, use steel wire. Wire the smoker in the places where you plan to place the grates, and then cut the wire to the required length. From the finished pieces of wire, make hoops and connect them by welding the joints. After the hoops are ready, weave them with a pre-prepared, thinner wire, taking into account that the width of the cells does not exceed 2 cm. For those who do not want to bother with making lattices, experts suggest using a mold from an old dumpling.

Next, start preparing shavings, sawdust and wood chips for the smokehouse. Experts recommend using oak, rowan, alder or juniper shavings. Also suitable shavings of fruit trees. As for birch shavings or softwood chips, on the contrary, it is not recommended to use it, since products that are smoked will acquire a bitter taste. Pour the prepared wood chips on the bottom of a homemade smokehouse with a layer whose thickness reaches 1.5-2 cm, then install the lower grate, on which place the tray necessary to collect the fat. The dimensions of the pallet are of great practical importance, since it should not be excessively large so as not to create an obstacle to the passage of smoke. Having installed the pallet, place the second, and then the third grate with the laid product that you are going to smoke. After completing all the above steps, close the smoker tightly to prevent air from entering it and subsequent ignition of the fuel, and hang it over the fire. It is important to know that the flame during the smoking process should not be too large so that the smoked product does not burn out.

During the smoking process, it is not recommended to open the lid in order to check the readiness of the product. You can easily do this by evaluating the color and structure of the smoke. On the initial stage smoking, the smoke is usually thick, which indicates the smoldering of wood chips. Then it gradually begins to turn white and becomes not so plentiful. At this stage, it is important to ensure that the smoke does not turn yellow, which clearly indicates a fire in the wood. If you follow our recommendations and smoke the product on low heat, it will be ready in 45-50 minutes, when the smoke becomes dry and acquires a pleasant aroma. To determine the temperature of the smoker, splash water on the lid. About optimum temperature evidence of its silent evaporation, but not boiling.

Various options for hot smoked smokehouses and their advantages

The design option shown in the figure is the most advanced. The presence of a baking sheet (it is located to the left of the smokehouse and looks a bit like its lid) allows you to smoke more fatty foods without fear that the fat released during their smoking will fall on the wood chips and thereby create an obstacle to its smoldering. And the use of two grids at the same time, provided for by the design, allows you to cook large quantity products.

All considered designs are characterized by mobility, which leads to their use in any conditions. For home use we suggest you pay attention to the massive stationary smokehouse shown in the picture, which can only be used at home. This fixture is more professional and will allow you to cook high quality products.

For the manufacture of a smokehouse, a variant of which is shown in the following figure, no special professional skills are required. If you have two 50 l barrels and a grinder at your disposal, after making cuts in the appropriate places, you can easily install these barrels as shown in the figure.

How to choose firewood for a smokehouse? Newbie Tips

In order for the finished product to have excellent taste characteristics, it is necessary to strictly follow the rules for choosing firewood for a smokehouse, which are not familiar to everyone. In this regard, our goal is to tell them to you. To please the finished product pleasant taste and aroma, it is necessary to use raw wood, in the absence of which the logs are additionally moistened.

Advice! If, despite our clear recommendations regarding the choice of wood, you decide to use birch logs, remove the bark from them before starting to smoke. Otherwise, the products will acquire a bitter taste.

In order for the products to acquire a specific pleasant aroma, add juniper branches or cherry leaves to the firewood.

Advice! Also, it is not recommended to use coniferous trees as firewood for a smokehouse, due to the high content of resins in them.

According to experts, the color and, accordingly, the quality finished product, affects the degree of combustion of firewood. Incomplete combustion contributes to the appearance of light smoke, which significantly improves the taste characteristics of smoked meats.

It is important to know that it is forbidden to fan the fire in the smokehouse to eliminate the risk of accidental ignition. Ready-made, chopped logs are placed in the smokehouse and covered with sawdust or wood chips on top, which smolder, but, despite this, do not burn.

As for the color characteristics of the finished product, they depend on the types of wood you have chosen. In order to obtain a golden hue of products, use mahogany, while the product will acquire a dark yellow hue due to smoldering of alder and oak sawdust.

Proven advice from the masters

For the functioning of the smokehouse, use old garden trees that have become obsolete, or tree branches obtained after pruning;

It is not recommended to use only large firewood, as they are suitable only for coal production. Therefore, first lay firewood in the stove and set it on fire, and then put a tray with fruit tree shavings, which will smolder and give the smoke a pleasant aroma;

In order to get high-quality fragrant smoke, after receiving coals, close the holes in the lid to ensure efficient smoldering of sawdust;

The quality of smoking depends not only on the selected type of wood. Also important is the constant supply of smoke until the product to be smoked is finally ready. With this in mind, in order to maintain a constant smoking temperature, sawdust has to be constantly added to the pallet.

Types of smokehouse on gas and their operation. A brief overview of household smokehouses - the culinary community

We make a hot smoked smokehouse

Step-by-step instruction

How to make a hot smoked smokehouse with your own hands, video:

Photos of smokehouses:

Interesting information about the different types of smokers

Smokehouse-bucket.

Stainless steel smokehouse.

Smokehouse from a barrel.

Do-it-yourself brick smokehouse.

Barbecue with a smokehouse.

Smoke generator for a smokehouse.

Smoking recipes: fish, chicken, lard, meat

Smoked fish

Smoking mackerel in a smokehouse, video:

Smoked lard

Smoked meat

A few actionable tips

We study the features of the smoking process

Cold smoking

Do-it-yourself cold smoked smokehouse

We make a chamber for cold smoking from a barrel

We make a chamber for cold smoking from bricks

We make a chamber for cold smoking from sheet iron

Do-it-yourself hot smoked smokehouse

We make a smokehouse for hot smoking from a barrel

Do-it-yourself smokehouse and barbecue made of bricks

Smokehouse gas Landmann

Features of various types of smoking: we study the process of smoking

The general arrangement of the simplest smoked smokehouse. The essence of the smoking process

Hot smoked smokehouse photo

Hot smoked smokehouse: step by step instructions

How else to make a smokehouse? Fallback for the lazy

Various options for hot smoked smokehouses and their advantages

How to choose firewood for a smokehouse? Newbie Tips

Proven advice from the masters

Hot smoked smoker video