Do-it-yourself smokehouse from a barrel

There are few people who will be indifferent to smoked fish or meat. But when purchasing finished products in a store, you cannot be sure that they were prepared in accordance with the technology. Most of the store-bought smoked meats became this way due to processing with liquid smoke, so many people purchase ready-made smokehouses.

However, this is not necessary, and if necessary, you can make a smokehouse yourself. Moreover, this will require a minimum of time and materials.

The difference in the design of the smokehouse for hot and cold smoking

The smoking process is cold and hot type. Each of them requires its own type of smokehouse. This is explained by the fact that the devices have some design differences.

The difference between products for cold and hot cooking is as follows:

1. Hot smoking device. The product is installed directly above an open fire. At the same time, the device has small dimensions and is quite simple to make. The finished product has an excellent taste and a pronounced smoky aroma. But sometimes it turns out too dry.
   

2. Cold smoking device. It has a more complex design, and its dimensions are much larger than for the cold version of cooking meat. A mandatory part is the chimney. It takes much longer to prepare and can sometimes reach several weeks. This is due to the low temperature, which is 40 degrees.
   

Attention! It is not necessary to make both versions of the smokehouse: they will take up a lot of space in the garden. If such a need arises, the best option is a universal barrel. This product does not have a static connection between the stove and the smokehouse, so it can be moved to the source of smoke.

Tools and materials for creating a smokehouse from a barrel

One of the advantages of making a smokehouse from a 200-liter barrel is that the container can be found at any homestead. After all, it is not necessary to purchase a new one - even a wrinkled or bent one will do. No expensive materials are required either.

To make a smokehouse from a barrel you need:

1. Metal two-hundred-liter barrel.
2. Several metal rods. Products will be hung on them. If desired, you can additionally make a metal grid to easily lay them out.
3. Bulgarian.
4. Welding machine.
5. Drill or screwdriver.
6. Metal scraps. They are required to create a tray in which the fat will be collected.
7. Blanks from rolled metal trim.

How to make a hot smoker from a 200-liter barrel

As a rule, the manufacture of the device begins with the preparation of the barrel. If used containers are used, you must first remove all dirt and rust.

Attention! If paint or oil was stored in the barrel, it must be burned out!

Step-by-step production:

1. Preparing the lid. First you need to cut off the lid of the barrel. There are two ways to do this. The first is to step back a few centimeters from the edge and cut it with a grinder along with the edge. But in this case, the container will lose its rigidity and may become wrinkled when dropped. The second way is to cut along the edge of the lid. At the same time, the rigidity of the product is maintained.
2. Bottom. Many people do not make the bottom of the barrel separately, leaving it as is. But in this case, the smokehouse will quickly burn out. Therefore, it is advisable to cut off the bottom and take a sheet of iron about 6 mm thick. The barrel must be placed on the prepared sheet, and all the cracks must be filled with sand.
3. Lid. One of the most important elements of the structure, because it traps smoke inside the structure. As a cover, you can use boards or a metal sheet with bent edges. The boards need to be fastened together, giving them a round shape.
4. Stand and support. A drip tray is needed to collect drained fat. Otherwise, the melted fat will end up on the wood chips. This will lead to a deterioration in the taste of the finished product. In addition, the wood chips may catch fire. As a stand, you can use a metal baking sheet or a basin of suitable size. The pallet is installed on a support. Bricks are suitable for it. You can drill several holes at a height of 20 cm from the bottom. Screw the bolts into them on which you need to install the pallet.
5. Device for fixing semi-finished products. The simplest option is reinforcement. It can be placed on top of the barrel. You can also drill several holes and insert metal rods into them. If desired, you can make a grill from ordinary metal mesh.
   

Attention! Coniferous trees should not be used for the lid: when heated, they begin to produce carcinogenic substances.

DIY cold smoked smokehouse

The design of the barrel is practically no different from that used to create a hot smoked smokehouse. The main difference is that you need to make a separate oven. The firebox can be made of brick or metal sheets. The oven should be placed away from the barrel. The distance between them must be at least two meters. The firebox with wood and the smokehouse are connected by a regular metal pipe.

The chamber itself should be equipped with hooks - food will be hung on them.

Universal smokehouse

When making a universal device, there is no need to construct an internal firebox. In this case, the smokehouse can be used for both hot and cold methods.

The smokehouse is made as follows:

1. You will need a barrel with a thick bottom. You need to drill several small diameter holes in it.
2. The firebox is being made. It must be open type. The most suitable material is brick.
3. The internal design of the barrel is similar to that used in the manufacture of conventional options - stand, support, device for products.
4. To obtain hot smoked products, the barrel should be placed directly above the firebox. If you place it at a distance from the firebox and connect them with a pipe, you will get cold smoked products.

Anyone can make a smokehouse on their own. There's nothing complicated about it. By spending a few hours and a minimum of resources, you can get a high-quality and effective device for preparing smoked homemade delicacies.