How to make a mini smoker yourself?

It is quite easy to make a mini-smokehouse yourself, you just need to focus on the prepared drawings, follow the step-by-step instructions and take into account important nuances when carrying out such work. There are several popular methods for making such structures, and each of them has certain characteristics.

Cold smoked structures can be created from a wide variety of materials.

The following is a step-by-step instruction on how to make a smokehouse using a polyethylene coating.

• Prepare 2 m of plastic wrap, it should be quite thick (it is better to choose a cover that is used for greenhouses). Sew a sleeve of tape at one end so that it looks like a bag.

• Then you will need to prepare a place for the future structure (one square meter is enough for it). Make the platform as flat as possible and fix two-meter stakes in all its corners. Using the cross members, you will need to connect the installed elements. The structure should be fairly stable.

• Connect the stakes that are opposite to each other using diagonal strips (2-3 rows will need to be made).

• It is necessary to pull a "bag" of polyethylene over the resulting structure. Then place hot coals on the area and put green grass on top of them.

• The structure must be airtight, so you will need to press it down with something on the ground.

Hot smoked buildings are most often made metal. Stainless steel works very well for this. It is best not to choose aluminum, because products can interact with such material.

Prepare the following materials and tools:

• two sheets of metal (dimensions - 610x1565 mm, thickness - 2 mm);

• grinder;

• welding machine;

• thin reinforcing rods;

• carpentry corner;

• meter.

The creation of a hot-smoked structure is carried out as follows:

• Cut one of the sheets into 4 pieces using a grinder. To make the structure square, make the sheets the same.

• Use drip welding to connect two sheets to each other. They should be located in relation to each other strictly perpendicular. To verify this, use a carpentry corner. Adjust the position of the elements if necessary. Then connect the other sheets in the same way.

• Carefully weld all internal seams of the structure to make it as tight as possible.

• Take another sheet of metal and create a bottom for the structure. Attach it to the previously made box.

• Make a smoker lid. Make sure it fits easily over the box.

• Weld the iron handles to the body. You will also need to attach the rods to the body, which usually hold the pallet. Above should be rods for hooks, where the meat will hang.

You need to create a smokehouse from a bucket with your own hands as follows:

• Pour sawdust on the bottom of the container (a layer of 1-2 cm will be enough). Place the wire shelf 10 cm from the bottom: there will be food on it.

• Place a lidded bucket on the fire. Smoking should be finished; do not remove the lid before that.

• An indication that the process has begun is smoke or steam. At the same time, the structure itself should not become too hot.

• You can find out the temperature with water. Drop a little on the lid. If there is only a hiss, and not a boil, everything is fine with the temperature. The meat will not cook, but it will smoke well.

• To regulate the temperature, you need to add fuel or remove coals to the side. Usually the meat is smoked for half an hour or a little longer. First, you will sometimes have to remove the structure from the fire and try the food. When the process is mastered, there will be no need for such actions.

• When the produce is smoky, remove the bucket from the heat and let it cool down. You need to remove the meat and let it dry slightly.

To create such a smokehouse for a summer residence, you need to do the following:

• Weld the stainless steel box. It should be relatively small, with an approximate height of half a meter. Then weld an iron tube into the lid: with the help of this element, the smoke will be discharged outside.

• You will need to take the hose and put it on the tube. Take him out the window.

• Install the lid into the special bumpers equipped in advance.

• To prevent smoke from leaving the box, pour water into the sides.

• Take the alder sawdust and place it on the bottom of the structure. The approximate layer thickness is 1-2 cm.

• Weld on the pallet collars. They should be approximately 10 cm from the bottom of the smoker. The food rack will need to be installed 20 cm from these boards.

• Take the lid and cover the homemade structure, fill the sides with water. Put the smoker on the gas stove, turn on the gas. After that, the food will start to smoke.

Owners of sites located outside the city often make cabinets from old refrigerators, where various important things are located. However, not everyone knows that such structures make good small smokehouses.

Such structures are created according to a certain scheme.

• First, remove everything unnecessary from the refrigerator, the box itself and the door should remain.

• To build a chimney, punch a hole on top of the box.

• Then fasten three pairs of metal corners at three different levels. They should be located on the side walls of the enclosure. Hook bars and grilles will be installed on the first two levels. The pallet will be located at the corners, which are located at the bottom.

• It is also necessary to prepare a separate tray for sawdust. Place an electric hotplate on the bottom of the smoker and place this tray on it.

• Make sure the door closes well. The amount of air entering the smoker should be kept to a minimum.

Since the barrels are quite large, they can hold a lot of food.

The creation of small smokehouses from barrels is carried out as follows:

• Rinse and dry the container if it is made of wood. Remove old paint and varnish from the barrel if it is made of metal.

• In the part of the barrel, which is the top, install the fasteners on the walls where the rods will be located.

• From the finished pipe (height - about half a meter, diameter - also about 0.5 m) or metal sheets will need to make a "glass". Make a hole of the same size at the bottom of the container and insert the resulting "glass" there. Do not make the walls of the "glass" too thick, 3 mm will suffice. If the container is made of wood, it will need to be protected from overheating with an asbestos cloth.

• The food will be smoked while the sawdust is being burned. This usually takes about 60 minutes.

An unnecessary propane cylinder can be used to create a structure intended for smoking.

Converting it into a smokehouse is quite difficult, but you can easily cope with such work if you take into account all the recommendations specified in the instructions.

• First you need to cut off the valve and remove the remaining propane. To do this, you need to take the cylinder away from home. You can determine if the bottle is empty using soapy water: just apply it to the valve. You can get started if there are no bubbles.

• The remaining gasoline will need to be drained from the container. Then it should be burned.

• Take the clean bottle home. After that, it will be possible to start making a structure for smoking.

• To begin with, you will need to take care of the door (its size should be quite significant). Then create a stand for the structure.

• A combustion chamber must be located in a cylinder structure. It is made from metal sheets (they should be quite thick). The finished combustion chamber will need to be welded to the cylinder. The result should be a single structure.

• Before using the finished smokehouse, you need to ignite it using firewood.

It is necessary to select sawdust for a smokehouse, taking into account various important nuances. The appearance and taste of food depends largely on the type of wood. Better to choose cherry, pear, apricot, apple tree. In second place are beech, ash, alder, juniper, aspen, oak.

Oak and mahogany can affect the color of the food (so you can make the dish more interesting). In the first case, the shade will turn brownish or dark yellow, in the second - golden.

You should also consider the following recommendations:

• The size of the sawdust should be selected, focusing on the recipe and the characteristics of the product itself.

• To reduce the amount of soot on food, slightly moisten the fuel.

• You should not use sawdust from birch and coniferous trees. They make food not very tasty, bitter.

In the next video, you will see how to make chips from wood residues after pruning your garden and vineyard.