One has only to look at the image of smoked delicacies, and immediately there is a desire to eat all this, which is quite natural for a person. Your appetite is hot? What to do now? The first reaction is to go to the supermarket and buy everything that your heart desires (and the wallet allows). But, alas, smoked products from the store are only called, as they are treated with liquid smoke. Opinions about the benefits of such food diverge, but if there is a small plot of land, you can organize your production. In this article we will tell you how to make a cold-smoked smokehouse with your own hands from various materials.

The principle of operation of cold smokehouse

Since the talk is about cold smoking, it is important to realize that it is not heat treatment of the product that is being performed, but its saturation with smoke, therefore smoking should occur at a temperature of 30‒50‒C. It is necessary to ensure that fumigation and heating are uniform - only in this case, smoked meats will turn out to be appetizing (meaning appearance) and tasty.

Many have heard the expression “light smoke”, but did not understand what was going on, or thought that a thin smoke is meant, but in our case it is a question of smoke in which there is no carbon monoxide. It is quite possible to achieve this by making the chimney so that this gas (with other substances harmful to human health) precipitates before it reaches the smoke chamber. After mixing with the air and passing a long way through the pipeline at the exit, smoke is obtained that is suitable in composition for proper smoking. Once in the smoke chamber, the smoke must linger in it for some time and feed the products, otherwise it will be of little use.

Another important factor is the correct preparation of products. If someone thinks that it is enough to put meat or fish in the chamber, then melt the oven and wait a bit, then we will hurry to disappoint you. The procedure will be as follows:

1. We will need a saturated salt solution, popularly called tuzluk. It is not difficult to prepare it: salt is poured into a container and stirred until it no longer dissolves. Salt is about 38-40 g per 1 liter of water. We do not need the salt that remained at the bottom - you can use it at your discretion.
2. Now proceed to the salting of products. Small fish will need to keep in solution for 3 days. Larger fish or young pork - up to 4 days. More rigid beef meat (as well as wild boar or bear meat) must be salted for 5 days.
3. After the process of salting proceed to the soaking of meat. The duration of soaking can be up to 24 hours, but here again it is necessary to take into account the type and volume of the product being prepared for smoking. For example, to soak off an average-sized fish will take about 6 hours, while the pork ham will soak 2 times longer. But this time is approximate, and in order not to soak the meat more than necessary, it needs to be checked. The method is very simple: to press on the soaked product with your finger, and as soon as it starts to be easily pressed into the pulp, the soaking process should be immediately stopped.
4. Now the product must be worn out. To do this, let the water drain from the meat, and if there is no time to wait, you can wipe all the blanks with a towel. Paper towels for this purpose is best not to use.
5. Products should be placed in a ventilated cage (or box) and protected from flies, wrapped with gauze with small cells. It is important to remember that there will be no heat treatment of the product, and a smokehouse for maggots is like a steam room for a person - in general, this crap is not destroyed during processing.
6. It will take a few days for the meat to stumble. Many are well aware of what is dried fish (especially for beer), so it will not be difficult to determine when the product will be suitable for further processing.
7. Now all blanks are hung on hangers inside the smoke chamber. Products are ready to be smoked.

What firewood can be used

You can use not all the wood. Firewood from such trees is best suited:

• plum;
• cherry (without bark);
• pear;
• apple tree;
• dogwood;
• apricot.

If smoked foods need to give a tart taste, then fit:

• nut;

For smoking fish caught in heavily walled reservoirs, it is recommended to use such wood:

• willow;
• rakita;

In the absence of firewood from fruit trees or if the smokehouse is made in field conditions, the following trees can be used:

• linden;
• poplar;
• alder;
• aspen.

Coniferous trees and those affected by the fungus are not suitable for smoking. In addition, since the pores of the fungus are easily carried by the wind, all trees within a radius of 50 m around the infected tree automatically become unsuitable.

Stationary smokehouse

A very good news is the fact that no special expenses are foreseen, and if the necessary materials are found in the economy of the careful owner, then it will only be necessary to make an effort.

The diagram shows the device of a classical smokehouse, where:

1. Smoke generator (stove).
2. Chimney channel.
3. Smokehouse.

Now we will start to manufacture using ready-made drawings or having developed our own scheme according to our recommendations.

	For the construction of such a smokehouse made of brick, we will use a small land plot 4 m long.
	So, the site is selected (in our case on the slope), and now you can start the land works. Let's start with the fact that to create a chimney you need a pipe with a total length of about 3 m and Ø150 мм200 mm. If so, what is its length? If 2.9 m, then do not worry. It’s just that the distance between the holes must be done in such a way that the edge of the pipe does not reach the brickwork, but is inside it. Simply put - make the distance between the pits 25-30-30 centimeters less than the length of the existing pipe. The furnace should be at the bottom, so under it the trench is made in such a way that its width will be 50 cm, length 70 cm, and the depth - a pair of spade bayonets.
	On the higher part of the slope (well, if the difference in the location of the pipe is at least 50 cm), dig a hole 60 × 60 cm for the manufacture of the foundation for the smokehouse. Depth - a pair of bayonets below the location of the pipe. (It may be less - it all depends on the type and density of the soil, to which you have dug, but it is unnecessary to make a foundation on black soil). By the way, we still need clay, so we need to put it separately from the ground.
	Dug out the pits, check how the pipe lays down and whether they have progressed with its length. If everything is in order, then you can continue to work.
	Now we will fill in concrete dug pits. Under the smokehouse - flush with the pipe (or slightly lower). And for the firebox - 10 cm below the pipe level.
	After the concrete grasps, proceed to the manufacture of the furnace. Knead low-fat solution of clay, lay it on the foundation. Above, along the length of the entire furnace, we will lay the refractory brick, laying it flat on the clay solution so that the base is under the pipe. This pillow will be the base of the firebox, so we will build a firebox on it, as shown in the photo. Some people prefer to use a cement-sand mortar for masonry, but this is not the best option, since with high heat the connection between the bricks will be broken.
	Having laid the walls, we will provide good heat transfer from the pipe to the ground, sprinkling it with clay. By the way, if there is no suitable pipe, then the chimney can be laid out of red brick.
	Well, if the cast-iron door is in advance, then the size of the firebox is adjusted to it. After installing the door cover the oven. We had a plate of a suitable size, but if there is none, then you can lay down the armature and make a cover of refractory bricks.
	Now we proceed to the manufacture of a tubular base under the smokehouse. Its size is 50 × 50 cm, and the laying will be done with a simple red brick on a cement-sand mortar.
	Such a structure should work. The height of the base is slightly above ground level.
	Perform a pilot kindling - everything works fine!
	Now proceed to the manufacture of smokehouse, the dimensions of which will be 60 × 60 cm.
	For the manufacture of the frame we will use 4 × 4 cm bars. On the finished frame in a vertical position, we will nail down the first layer of the boards. Install a metal chimney on the roof. In this case, the tree does not need protection against fire, as the temperature of the smoke is very low.
	Since we have planned that the products will be suspended, then on the sides you will need to fix the boards with cut grooves for metal rods.
	As a second layer, lining of coniferous wood will be used, we nail it in a horizontal position. The same goes for the door. Such a device will help minimize the loss of smoke.
	Also, in the previous photo you saw a pin sticking out of the door - this is part of the thermometer. Its dial is located outside, so you can control the process of smoking.
	It is time to put everything together, for which it is necessary to fix the smoking shed on the brick well. We remember that the base was made 50 × 50 cm, and the cabinet was 60 × 60 cm. This was done deliberately so that no water could get into the base of the base. For its fastening we will use metal dowels, fixing through the lower bar to the brick base. There is also an alternative option - to attach metal corners to the base, and a cabinet to them. All existing gaps are smeared with mortar.
	At the end of the work, it remains to open the wood with a protective agent and cover the roof with a professional sheet or metal tile. It remains to be tested.
	Cases are different, so it is better to be safe, putting a metal grid on the base - even if some product falls off the hook, it will not fall to the bottom, and its smoking will continue on this protective device.
	We have already talked about which tree can be used for smoking. Do not neglect the advice of people who have been preparing food in this way for many years. Kindle stove.
	The smoke goes well, so you can close the door, not forgetting to control the temperature inside the smokehouse.
	Do not forget to check the firebox and toss firewood.
	And so, the process of smoking is completed - the products are ready to eat.
	The space around the smokehouse can be improved by making a path.

Video: a simple smokehouse in the ground

Video: design for cold smoking

Barrel Smokehouse

Of course, you can use any barrel for our design, instead of a wooden smoke chamber, but this would slightly simplify the design. You can make a smokehouse out of a barrel more compact, even portable, only in this case you have to make a smoke generator.

Making a simple smoke generator, working with a compressor

The described construction will be assembled from what is in the household, but if the necessary parts are not available, they can be cheaply purchased.

	To assemble the smoke generator, we used 4 tin cans of pineapples and a piece of copper tube. Also, 2 quarter-inches with nuts and 4 metal straps for cans were purchased.
	In the bottom of the bank will make one hole for sgon.
	The second hole of smaller diameter will serve as a igniter.
	The third hole is made by the size of the copper tube of small diameter opposite the first hole. A little later we will look at how to improve this design. If you choose the second option, this hole (and the copper tube itself) will not be needed.
	One of the sgonov will be inside the bank, reaching its edge.
	In it, the grinder will cut a groove 4 cm long and about 8 mm wide, as shown in the photo.
	The copper tube should not fit tightly in the drift.
	And it should not be short.
	After fixing the first move, fasten the second one to it and insert the tube.
	In order to prevent the groove from clogging with sawdust, we will install a metal shield of thick metal (from a pipe) on top. This protection should be above the rail, so its fixation can be ensured by bolting the support bolts to the bank in the right places.
	The generator itself will consist of three cans, and the fourth will be cut into strips, we will wrap the cans joints with them and fasten with clamps.
	If the need arises, the tube can always be extended, but we advise you to use a coupling for the connection, and not a nut.
	For our design, we will use an aquarium compressor with an adjustable amount of air supply.
	Now poured inside the chips.
	Turn on the compressor and ignite the chips.
	By adjusting the depth of the copper tube, we perform the adjustment, ensuring that there is as much smoke as possible.
	Now we will look at how this model can be improved, since this alteration will help reduce the temperature of the smoke.
	You can also take care that the ash poured out of the generator, and not accumulated in it. In this construction there will be no inner tube - the thread is screwed to the edge of the jar, and in order to avoid sawdust, we will make a petal of tin from the inside, having made many small holes in it.
	From the bottom to the jar, fasten a screw-tight lid from the glass jar with two bolts, and then we drill a number of holes.
	It will be enough to insert the jar, slightly turning it, and the hermetic ash collector is ready.
	As we have already warned, in this construction there will be no copper tube, the air will be supplied through the external discharge.
	To do this, use the purchased (or used) fitting to release air from the brake system (preferably from a domestic car, since it is cheap). To do this, it is necessary to drill a hole in the sgon, and, having picked up a suitable tap, cut the threads. At the top of the valve there is a side opening, if it is small, then it should be drilled out to Ø2 mm. After screwing it in, the hole should be directed towards the smokehouse.
	This fitting is specially made so that during pumping of the brakes it can be pulled on the rubber tube, so problems with connecting the hose from the compressor will not cause problems.
	Now you can fall asleep chips and set it on fire.
	Tests have shown that the system runs smoothly, producing the right amount of smoke.

Smoking process

And so, the generator is assembled, it remains to connect it to the barrel (or other capacity), and you can smoke products.

	The fish is macerated and ready to smoke. In order for the brining and soaking process to occur evenly, the products must be completely immersed in the liquid. In our case, we achieved this by flattening the fish with a plate.
	The gas generator is connected to our small barrel (or large saucepan) and ready to run.
	Although cold smoking produces little fat, it is better to install a suitable container at the bottom to collect it. In order to be able to hang the products, we drilled 4 holes in our tank and inserted thin fittings into them.
	If it is cool outside, then the capacity can be slightly heated by an electric stove so that the temperature inside the smokehouse becomes acceptable.
	A thermometer installed in the tank will help control the smoking process by adjusting the temperature inside it.
	The fish was put on old skewers, from which plastic handles were removed.
	Now we fill in our gas generator chips.
	Cover with a lid, turn on the compressor and ignite the chips.
	From under the non-airtight lid, thick smoke appeared.
	Through the window, intended for ignition, it is clearly seen that there is a good heat in the gas generator.
	Now you just have to wait, periodically adding chips and monitoring the temperature inside the tank.
	Smoking is done, and now the fish is ready to eat.

Depending on the volume of products you intend to smoke regularly, a suitable container is chosen - a pan or a barrel of 100–200 l.

Smoke generator, operating without compressor

The design of this smoke generator will only work in conjunction with a smoke chamber equipped with a chimney.

	As a smoke chamber, we will use an ordinary packing box of a chainsaw, carefully wrapped with tape.
	Inside we fix the frame of the bars, and stretch the rows of wire on it so that you can hang the fish.
	It looks like a gas generator.
	It is loaded with wood chips and set on fire.
	Instead of a cover, we use an edged disc from the grinder, and close the hole in it with a metal ball, which will also serve as a weight. In order for smoke to not enter the room through such a lid, the edge of the pipe must be cut off very precisely.
	To check if there are chips and smoke in the gas generator, just remove the ball and look inside.
	Well, if you move the cover, you can see that there is plenty of smoke.
	The idea turned out to be empty, because due to the thick smoke inside the box, it is impossible to see anything, even highlighting a flashlight.
	A pipe from a vacuum cleaner is used as a chimney.
	The chimney turned out to be long and curved, but this did not affect the operation of the gas generator.
	The second end of the pipe is inserted into the furnace.
	It is necessary to check that all the oven doors are tightly closed and there is no air leaks, otherwise the gas generator will not work.
	The traction is ensured by the fact that the chimney of the stove significantly rises above the room.
	At the end of the smoking process, the tape is cut, and the casement flaps open.
	Low cost, and we have delicious food.

Video: cold smoked smokehouse from the barrel

Smokehouse from the refrigerator

If there is an old refrigerator with a whole body, then it can also be used by connecting a smoke generator to it or by supplying smoke from a makeshift stove.

	For the manufacture of the furnace was used old household gas from liquefied gas.
	Found and the old refrigerator. We turned it upside down, removed the compressor and set to work.
	In the bottom of the cooling chamber it is necessary to make a hole for connecting the chimney. To do this, they outlined a circle of the required diameter and drilled a lot of holes along the line with a Ø4 mm drill bit.
	Then make a hole in the inner lining.
	If the thrust is weak (and this can also happen because the chamber is leaking), a fan can be inserted in the bottom, which will pull the smoke out of the firebox, feeding it into the smokehouse.
	In order to be able to regulate the force of thrust, and the temperature inside the chamber, you can connect the fan through the voltage regulator.
	In the upper part (in the photo it is from the bottom), we will drill a lot of holes so that smoke can escape through them.
	Outside, also make a hole for mounting the exhaust pipe.
	Fix the tube.
	That turned out to be a smokehouse. Now you need to install the structure higher and connect with the furnace.
	The length of the pipe turned out considerable.
	Now we will put firewood and melt the firebox.
	Smoke goes well, so you can smoke.
	Hanging the food, set the tray or bowl, which will drain the fat. We close the door and wait for the allotted time.

Video: cold smoking in the refrigerator with a smoke generator

Video: cold smoking in smoker from fridge

Smokehouse gas cylinder

First of all, let's talk about safety, as cutting a gas cylinder without first preparing it is very dangerous. Watch the tutorial on this topic.

Video: how to safely cut the gas cylinder

	As already mentioned, the balloon needs to be properly prepared.
	Now you can start applying the markup.
	It is convenient to mark round details, having attached the metal meter.
	Now you can begin to cut in the cylinder hatch using grinders.
	It is advisable not to go beyond the markup, but in this case it is necessary to pry the cut-out part with a crowbar in order to extract it.
	This is what should happen. As can be seen in the photo, the cut was performed near the welds - where the metal is thinner.
	A “sole” is welded at the bottom of the container, thanks to which it becomes stable. Since we do not need it, we will cut off this part.
	We will use the receiver from the truck as a smoke generator. It does not contain explosive vapors, so you can cut the door without preparation.
	From the same side where the door is cut, on both cylinders we cut out openings, the radius of which should be as close as possible to the diameter of the other cylinder.
	We check how tightly they fit together, and if necessary we adjust.
	Now all the seams need to thoroughly boil.
	Welded hinges.
	Doors should open without sticking, and when closing tightly enter the opening. By the way, from the inside you can weld a stop, if the door falls inside.
	From the end of the receiver make a hole for the flap.
	It will be small, as it is needed in order to regulate the flow of air inside the smoke generator.
	Then we take a larger piece of metal and make a valve out of it, fixing it in the upper part with a bolt and nut. It is not necessary to tighten the fasteners, since the valve needs to be moved from time to time, changing its position, therefore, tighten the locknut over the first nut.
	The damper should move to the side with some force. As you can see, a plastic handle is screwed to it, but practice shows that it is also very hot, so you can weld a piece of bar.
	We are engaged in the manufacture of the chimney, welding it at an angle of two pipes. As for the corner, it does not need to do 90˚ - it must be unfolded.
	Apply the markings on the balloon, outlining the pipe scriber or marker.
	Drilling such a hole is very tedious and expensive, so it is better to do this with a cutter. If there is none, then many people cut the hole with an electrode, setting the welding machine to the maximum current.
	After the pipe is inserted, its position must be adjusted and then welded.
	It is very convenient if the covers are fixed handles on a wooden base, because when you touch them you will not get burned.
	To the smokehouse welded legs and a table on which it will be possible to put the dishes with products prepared for smoking. Inside, we will install the grate from the old refrigerator, bending it to the size of the bottle.
	It remains to charge the smoke generator, put food on the grid, and you can smoke. It is important to monitor the smoke generator - firewood or wood chips should smolder, not burn.

The considered methods of smoking products allow you to prepare high-quality food that is not harmful to the body. We do not claim that smoked meat is good for the human body. However, products prepared in some ways are obtained in such a way that the experts of this business will not even touch them. Watch a video on this topic.

Video: how to make a smokehouse wrong

Schemes and drawings

Smoking is a very convenient and fast way to cook meat or fish products. Despite the simple technology of smoking, the taste of the dishes obtained are maintained at the highest level.

For the preparation of smoked products, a smokehouse is needed - a special device in which you can cook the desired dishes at home and without much hassle. An excellent option for home-smoked food, as well as at the dacha, will be an old unfit refrigerator, from which you can build a decent smoke-house simply and without great expense.

It should be borne in mind that this option is better suited for smoking cold type, in a temperature mode of 18-30 ° C. Otherwise, with more heating, the material of the refrigerator will oxidize, and the plastic and foam inside can burn or affect the smell of ready-made dishes.

If, nevertheless, it was decided to use the refrigerator for smoking a hot type, then only a metal frame should remain inside it, all other parts should be removed.

The hands to build a smokehouse is quite simple and economical.

This will require the following materials:

1. the body of the refrigerator;
2. bricks for the hearth or electric hotplate;
3. chimney pipe, at least 4 m long

Training

For proper functioning you need to do the following manipulations:

• remove all plastic components from the refrigerator so that only the metal base remains, as well as the relay and compressor;
• seal the holes with electrical tape or adhesive tape;
• if possible, a fan is also installed at the top of the refrigerator in order to pull the smoke upwards;
• at the top of the cut hole for the pipe;
• holes are made in the side walls to further secure the grills for the products.

Contents of the refrigerator

In the refrigerator chamber there should be gratings and hanging hooks used to set up and hang products.

At the bottom should be a pallet, which will drain the fat. At the same time it is necessary to ensure that it does not interfere with the flow of smoke into the chamber.

Consider all the components:

1. Firebox.The pit for the fire should be in the recess. Due to this, the pipe will be cooled in a natural way at the expense of the earth, which will protect it from excessive heating and quickly cool the smoke going through the pipe.

Note:   the fire chamber does not demand filling of the base. It will be enough to lay bricks or a sheet of steel on the bottom.

When smoking hot, the firebox should be placed as close as possible to the camera.

Good to know:   hot smoked sawdust stacked on the bottom of the chamber, preferably fruit, which provides a pleasant aroma of products.

1. LocationThe smokehouse from the refrigerator, regardless of the type of smoking, is recommended to be installed on a drop of 0.5 m, i.e. the camera should be higher and the firebox slightly lower. This will ensure rapid raising and the ingress of smoke into the chamber from the fire.

Smoking methods

There are several methods of cold smoking, namely:

1. Using electric stoves. In this embodiment, a small stove is installed at the bottom of the refrigerator. After switching on, it is installed on a homemade pallet made of thick steel, in which there are fruit filings. A steel pan can also act as a pan. To protect the sawdust from fire, it is necessary to ensure that the door of the refrigerator is tightly closed;
2. Without the use of electric stoves. In this case, a passage for the pipe is made at the bottom of the refrigerator - 10 cm in diameter and at least 2 m in length. For good traction, the pipe must be installed on an incline. The pipe is buried in a previously dug trench. One end must be brought to the refrigerator, the other - to the pit with a future fire.

A fire is made in the pit. After the fire burned out and coals appeared, a pallet with sawdust is placed on top of them.

For the formation of smoke resistant pit need to cover a sheet of metal or something else, tight to the surface. Refrigerator with already prepared products tightly closed. After that, the process of smoking;

1. The use of a smoke generator is a device for generating smoke.

For a homemade smokehouse, it is best to use older refrigerators, since the structures of the old production contain much less plastic and more metal.

When cold smoked, cherry and alder give the best color, the scent of apple, pear, plum, and cherry. In order to save fuel, the smokehouse is best placed in a quiet place, without drafts.

Homemade smokehouses of this kind are also made of cabinets or hotbeds, into which a chimney is launched.

A smoker from an old refrigerator is a fairly simple and economical option for a beautiful smokehouse that will last a long time and will delight you with tasty smoked meats. One of the important advantages is also small manufacturing costs.

Thus, you can make an excellent home smokehouse and eat healthy meat and fish of its own production, rather than buying products, for which smoking is often used by the method of artificial smoking.

Watch a video in which the user demonstrates in detail how to make a smokehouse from the refrigerator with his own hands:

When buying a new home appliances outdated, but high-quality working devices are often sent for further service to the summer cottages. Do not rush to scrap and old, already defective refrigerator, because he will be able to serve for many years as the main element of a wonderful self-made smokehouse.

   The body from the old refrigerator is suitable for cold smoking at a temperature of 18-30 ° C, as at higher temperatures required during hot smoking, the material will begin to oxidize, and the meltable plastic and foam that are laid inside the walls of most refrigerators may cause a fire or the appearance of unpleasant odors during smoking. Before starting work, remove the compressor, freezer and other excess plastic parts from the refrigerator. Leave the metal grates, they can serve as a stand for future smoked meats and will not be harmful when exposed to low temperatures. Ideally, it is necessary to remove absolutely all elements of the interior of the refrigerator, leaving only its metal base.

Drill additional holes in the side walls of the refrigerator to fix the trays and racks to them in the desired quantity. Fasten a few metal hooks on the ceiling for hanging meat and fish. At the top of the refrigerator, make a hole for a chimney of small diameter. During the smoking process, the tube will need to be closed. It will only need to stimulate thrust during the initial formation of smoke. Therefore, experienced smokers are constantly arguing about whether to additionally install such a pipe, because the smoke and without it will always find a loophole for the exit.

   If only a metal box remains from the refrigerator, you can use a simple, but energy-intensive way of smoking. At the bottom of the refrigerator, put a small stove. Make a pallet of thick steel, more than 5 mm thick. Place this pallet filled with fruit filings on the included tile. Instead, you can use a steel pan. Take care to keep the refrigerator door tightly closed. The less air will flow into the oil lamp, the less likely it is that the sawdust will catch fire.

   To smoke without using a hot plate, make a hole in the lower part of the refrigerator for a pipe with a diameter of more than 10 cm. This metal pipe, more than 2 m long, must be tilted relative to the refrigerator to ensure thrust. Dig a trench and dig a pipe into it. One end of the pipe should fit the hole in the refrigerator, the other - a small pit for the fire in the ground. The appearance of the site will not be affected, since only the refrigerator will be the visible part of the smokehouse.

   Make a fire in the pit. After waiting for the appearance of coal, put a pallet with sawdust on them, or sprinkle them directly on the coal. Choose to smoke sawdust fruit and berry trees. After the appearance of steady smoke, cover the fire pit with a heavy sheet of metal or an old lid from the pan. Close the refrigerator tightly, with the products pre-suspended and laid out in it. The smoking process has begun.

Making homemade smokehouse from improvised means is an excellent way to save on the purchase of expensive electrical equipment, while extending the life of old household items. This smokehouse will give a great opportunity to delight yourself with delicious homemade dishes.

Smoked meat is the favorite food of many. And connoisseurs often give their preference to home-smoked products, ignoring the variety on the shelves of stores. There are, of course, grounds for this: the price of homemade delicacies is much lower, the quality is beyond doubt, and it is possible to adjust the level of salt and the intensity of smoking.

But in order to manufacture such products, a smokehouse is needed. You can simply buy it, and you can make it yourself. And the most unexpected components are suitable for this. Quite an unusual smokehouse can be built from the old refrigerator. You can make it for both cold and hot smoked. In this article we will make step-by-step instructions for making such a smokehouse. And the drawings, photos and videos will help you figure out if something remains incomprehensible.

What is necessary

After purchasing a new refrigerator, many take the old one to the country, to the garage, or even to the dump. Do not rush to throw out the old unit. It is well suited for country smokehouse. In addition to the refrigerator, you must also have:

To create a country smokehouse you can use any old refrigerator with a metal case.

• pipe length of at least 4 m;
• hardened bricks for firebox;
• metal cover for the furnace.

As a firebox you can use any suitable iron tank, up to the old washing machine.

Attention. Before you start making the smokehouse, remove all internal and external parts from the refrigerator. Only body needed. Polyfoam and plastic laid between the walls must also be removed.

Step-by-step instruction

After the body of the refrigerator has been disassembled, all excess parts and interior trim elements have been removed from it, drill holes in the side parts. They will serve for fixing grids and trays for smoking. You can make several holes in the housing cover. In them it will be simple to arrange hooks for suspension of products when smoking.

In addition, in the upper part it is necessary to make a hole for the chimney. It will be necessary during the initial kindling of the smokehouse. Subsequently, the pipe will be closed.

The scheme of energy-efficient smokehouse from the old refrigerator

There are two types of similar smokehouse from the refrigerator. Energy-intensive and non-volatile.

To create the simplest design, but using electricity in the lower part of the body from the refrigerator is placed the electric stove. From above it is necessary to put a sheet of thick steel (not less than 5 mm thick) on which the sawdust of various fruit trees is placed.

Council Some use thick pans as a tray.

We turn on the stove into the socket and close the door of the refrigerator tightly, because the smaller the flow of air into the body, the lower the probability of a sawdust fire.

For creating non-volatile design   in the lower wall of the refrigerator body, it is necessary to make a hole that will serve as an entrance for a pipe with a diameter of at least 10 cm. The pipe must be placed at an angle, thus creating cravings.

Placement of an electric furnace for arranging a hot smokehouse

It should be noted that the entire structure should be positioned so that the pipe is completely dug into the ground, which will serve as natural cooling. As a result, only the refrigerator should be the visible part of the smokehouse. The return end of the pipe must end in a firebox, which is located in the pit, below the level of the refrigerator. The pit is best laid out of red refractory bricks.

Cold Smokehouse

In order to begin the process of smoking, it is necessary to make a fire in the firebox and wait for the appearance of coal. When the coals are ready, you need to place on them a metal sheet with sawdust of fragrant trees and tightly close the firebox cover. Products are placed or hung in the refrigerator and the door is tightly closed. From now on, smoking begins.

Council Metal grates from the same fridge, which are pre-burned with old paint or zinc, can be used as a support for smoked products. Hot air will not bring them any harm.

Some craftsmen offer to improve the design of the pipe, due to the fact that it largely depends on the quality of firewood. If the wood used for heating is wet, then condensation and a not very pleasant crust may form on the products. If you make a two-chamber firebox with a separate chimney, you can burn firewood in the first chamber, regardless of their quality, and in the second chamber you can place fragrant chips, which will give the smoke you need for smoking.

Do not forget that wood chips are not used for smoking

In addition, if in the summer it is not so difficult to maintain the temperature in the smokehouse, then problems may arise with it in the colder season. To avoid unnecessary heat loss, the body of the refrigerator can be covered with non-combustible sheets or thick non-combustible fabric. This will save more heat inside the smokehouse.

Council To place a smokehouse, it will be better to choose a place that is not too blown by the winds.

Little tricks

If there are few products for smoking, you can put them all on the lower shelf of the smoke chamber, and place a reflector on the top shelf (for example, a piece of tin). This way you will save a significant part of the sawdust.

The chamber must be tightly closed during smoking.

In the back pocket, protected by a shield, you can lead the wire with a thermocouple. This will allow you to control the temperature inside the smokehouse. You can replace the entire rear shield with heat-resistant glass, so the process can be monitored.

If you make a smokehouse on the first principle, with an electric stove that does not fit on the bottom due to the sloping back wall of the refrigerator - turn it upside down.

Installing the stove with a sloping wall of the refrigerator

Thus, to make your own smokehouse at your dacha is very simple. To do this, there is no need to buy expensive components. It is enough to use the available tools and old equipment. Photos, videos and drawings will help you to understand in detail the device of such a smokehouse.

There is nothing better than delicacies made with your own hands at your own summer cottage. At any time of the year, according to any recipes. This is a wonderful reason to spend a fresh winter day outdoors. And while another smoked masterpiece is being prepared, there is time to ski or take a walk on the virgin snow.

Smokehouse from the refrigerator do it yourself: video

Smokehouse from the old refrigerator: photo

If you have a country site and you want to diversify the menu of your family with useful and tasty products, you can do it by making a smokehouse from the materials at hand. It is best to take a model of the sample, which has long been out of order, since the internal elements are still not needed. The emphasis on older models in this case should be made for the reason that modern versions have plastic parts that will be damaged when exposed to temperature. But if you do not have an old refrigerator, then you can buy it from your hands; Dnipro, for example, will work perfectly.

Choosing a place

Before you make your own smokehouse out of the fridge with your own hands, you must choose a place for it, and you should follow the rule that says: the site’s topography should have a certain slope. As soon as the body of the refrigerator can be prepared, it should be placed at the highest point of the territory, having previously made a hole in the bottom, the diameter of which will be a decimeter.

Preparation of materials

If you make a smokehouse out of the fridge with your own hands, you should prepare not only the housing of household equipment, but also a pipe whose length will be 4 m or more. Hardened red bricks and an iron lid will be needed. Bricks are needed for the firebox, but the lid is needed in order to close the firebox. The latter can be made from the case of an old washing machine or an iron container. This home appliances should never be in a hurry to throw away.

When you do the smokehouse out of the refrigerator with your own hands, an important role will be played by the iron container of the required volume, which should be dug into the ground, placed below. The pipe should be buried in the ground from the very place of smoking to the firebox. Thus, you will not spoil the appearance of the site, and the element will not interfere with movement on it. The temperature of the smoke will begin to decrease until it passes through a pipe laid in damp earth. This is very important when

Method of work

When you do the smokehouse from the refrigerator with your own hands, you can prepare the drawings yourself, then the freezer and other unnecessary items like the compressor are removed from the refrigerator, but it is better to leave the metal grates. Experts recommend leaving only the metal base of the household appliance, it is recommended to remove all elements of the interior decoration.

When the smokehouse is made from the fridge with its own hands, holes are drilled on the side walls, which are necessary for fixing the racks and trays. The hole for the pipe should be made from above, it is necessary for the initial formation of smoke, as well as for the stimulation of thrust. During the smoking process, the tube should be closed.

Alternative production of smokehouse

If you only have a metal box of a household appliance, then you can still make a smokehouse. An electric cooker is installed in the lower part of the housing. Steel should be made pallet, whose thickness is 5 mm. It is installed on the electric stove. When doing the smokehouse from the refrigerator with your own hands, it is recommended to consider the photo in advance. They allow you to understand that instead of a pallet, you can use steel pans. The door of the refrigerator should close tightly so that less air can enter.

The nuances of making a smokehouse with a pipe

In the lower part of the refrigerator, a hole is made where the pipe is inserted, its length should exceed 2 m, and the diameter should be more than 10 cm. With respect to the refrigerator, the pipe should be inclined to guarantee the draft. At the next stage, you need to dig a trench into which a pipe is buried, the lower end of which should go to the pit where the fire will be kindled. The visible part of the smokehouse will eventually only be a refrigerator.

Smokehouse from the old refrigerator with your own hands can be done. As soon as you make a fire, you must wait for the appearance of coal, they are installed on the pallet with sawdust. After the appearance of stable smoke pit is covered, for this you can use a metal sheet or cover from the pan. In the fridge should be laid out and hung out products for smoking, after the door is tightly closed, and from that moment begins the process of smoking.

Conclusion

Following the recipe of cooking, smoldering should be maintained in the pit for some time in order to ensure the process of cold smoking. Additional holes or hoods for such work are not required. Products obtained at the end will not only be tasty, but also retain freshness for a long time, but they need to be prepared for a long time.