Do-it-yourself smoker from a 200 liter barrel. Do-it-yourself cold smoked smokehouse from a barrel. Hot smoked fish

Home-made smoked meats are a delicious and environmentally friendly delicacy, and a do-it-yourself smoker from a barrel will help you prepare them. There are many varieties of smokers, made from a wide variety of materials, but the simplest and most cost-effective way is a barrel smoker.

Smoker device

In any smokehouse, regardless of the material from which it is made, there should be two chambers: in one, firewood or special shavings are burned with the formation of a large amount of smoke, in the other pre-salted meat, fish, cheese and other products are loaded. The chambers can be separated by a chimney, or they can be located one above the other. In the first case, cold smoked products are obtained, since the smoke, moving along the pipe, has time to cool down. In the second case - hot smoked products, since cooking takes place at an elevated temperature.

The design of such smokehouses is somewhat different. The smoker for cold smoking from a barrel has a remote wood-burning stove, welded from sheet metal or stacked from bricks. The smoking chamber consists of a barrel in which hooks or grates are fixed for placing products in one or more tiers. The top of the smokehouse is closed with a perforated hardwood lid or jute bag - the lid prevents smoke from escaping while releasing water vapor. The wood-burning stove is connected to the smoking chamber by a chimney. The temperature of the smoke entering the smoking chamber depends on its length. Firewood for this type of smokehouse must be of high quality: hardwood, dry, not rotten. The best option is alder, as well as fruit trees and their branches.

The smokehouse for hot smoking uses smoke from smoldering sawdust or shavings placed on the bottom of the smoking chamber. Below, under the smoking chamber, they arrange an ordinary wood-burning stove with smoke extraction. Place the food on the wire rack. As fat can be released from fatty meats or fish as a result of hot smoking, a solid tray must be installed under the food grill, leaving a gap between the walls of the chamber for the smoke to escape.

Smokehouse from a barrel: manufacturing technology

Necessary materials:

• Metal barrel with a volume of 100-200 liters;
• Reinforcement cuts with a diameter of 6-8 mm
• Lattice wire, steel or copper;
• Iron sheet 3-4 mm thick for making the bottom of the smoking chamber;
• Trimming a corner for making legs;
• Hinges for the door of the combustion chamber;
• Cutting a pipe with a diameter of about 10 cm to perform a chimney;
• Welding machine and grinder.

The barrel for the manufacture of a smokehouse must be clean inside, without residues of chemicals and substances with a strong odor. If the barrel is dirty, it must be washed or burned with a blowtorch.

Smokehouse use

In such a smokehouse, you can use any firewood, including conifers. The smoke from the combustion of firewood is discharged outside, and smoke from smoldering shavings of hardwood is used for smoking, which gives the products a beautiful golden color and a delicate taste without bitterness. The shavings can be made independently by cutting a dry tree with a knife: alder, apple, plum, cherry plum; or use a ready-made one - it is sold in gardening stores. The shavings are placed in an even layer on the bottom of the smoking chamber, a pallet is placed on the cruciform reinforcement, and the grate is put in place. Fish, meat, bacon or cheese are placed on the wire rack, tied with twine or cotton thread. Cover the top of the smoker with a lid or bag.

Video - do-it-yourself barrel smokehouse

Melt the oven. When the bottom of the smoking chamber heats up, the shavings begin to smolder, and the smoking chamber is filled with smoke. The time for smoking fish is about 30 minutes, meat and lard - 50-70 minutes, cheese - 40 minutes. Do-it-yourself products made in a smokehouse from a barrel are completely natural, healthy and very tasty.

The barrel can also be used to make a fairly simple cold smoked smokehouse.

In this case, an integral part of the design of a cold smoked smokehouse is a dug trench designed to transfer smoke. At one end of it there is a hearth, buried about 400 millimeters into the ground, the other is occupied by a barrel with a volume of 200 liters, partially buried. The depth of the trench should not be more than the size of the deepening for the hearth, in length it should not exceed two meters.

In this case, the trench serves as a chimney.

The bottom of the barrel should be pre-cut with your own hands, and the barrel itself should be buried and covered with bricks to reduce heat loss, smoke and exclude air access. It is very important that the barrel-to-trench connection is tight. To ensure the passage of smoke, the trench is laid out with a brick, after which it is covered with a sheet of iron or slate and sprinkled.

We cover the firebox with a sheet of iron so that the chips do not flare up

You can also use a pipe instead of a trench. A cold smoked smokehouse from a barrel is located so that there is enough free space around it, while it is best to place it under a canopy to increase its use in the future. Steel rods are placed on top of the barrel for laying out the products. The rods should be equipped with special hooks on which meat carcasses or other products cling, after which the top of the barrel is covered with a large piece of burlap at the beginning of the smoking process.

For large pieces of meat, hooks are used, and small pieces can be laid out on the wire rack.

In the process of smoking, the smoke, coming from the firebox through the chimney into the barrel, envelops the food, while maintaining its constant temperature and it does not evaporate.

Option number 2

A more preferable option for the location of the smokehouse, providing for good draft of hot air upward due to the natural slope. The difference between this smoking method is that the design assumes the presence of a dug chimney adit, designed to supply smoke from the hearth to a barrel located at a certain elevation. A self-made cold-smoked smokehouse from a barrel consists of the following structural elements:

• a chimney no more than two meters long and about half a meter deep, leading from the hearth located in the recess to the barrel;
• the combustion chamber of the hearth, in which the kindling is carried out;
• fuel used for kindling and located in the hearth;
• brickwork, with which the walls of the chimney and its bottom are laid;
• barrels with a cut-out bottom located in the upper part of the structure;
• burlap covers designed to cover the top of the barrel during smoking;
• a metal grate located at the bottom of the barrel, just above the carved bottom;
• metal grates on which cold smoked products are located;
• a furnace door, covering the hearth and designed to regulate the flow of air to the fire, the intensity of the combustion process and control the amount of smoke coming out.

This method is good when the terrain in which the household is located provides for the possibility of using the natural elevation difference. Then it is really possible to dig an adit with your own hands and, placing a barrel on a hill, make the chimney out to the hearth. Also, with your own hands, from the materials available on the farm, you should make a grate on which products are laid out for cold smoking. For this, willow twigs woven into a shape of the required size are suitable. The lattice cells are fixed with strong wire. It can be thin, a lattice is made from it, and the outer rim is made of wire of a thicker diameter. It should be wrapped around the barrel in order to find out the exact size of the grate, slightly clamped and the rim will be secured.

You can use one lattice, you can install several at a certain level from each other. It is recommended to arrange the grates at 150 mm intervals. To secure the gratings, hinges should be made and welded to the walls of the barrel. You can use self-tapping screws by screwing them into the walls.

The firebox door can be made from hardwood. It should not be too heavy, and it should be solid to avoid smoke seepage.

In the event that it is not possible to use the natural slope of the terrain to ensure good smoke draft, you can create it yourself. To do this, place the barrel on a stand or an artificial structure, while the bottom of the barrel should not be cut off. The pipe connecting the smoking chamber and the firebox should act as a chimney. The pipe must be sealed into the barrel.

For better traction, place the barrel on a stand

Option number 3

Cold smoked products take longer to cook than hot smoked products due to the lower smoke temperature. To provide it, in addition to the smoking barrel, you can use another one, which will serve as a filter. The liter volume of barrels should be the same (200), they should be placed on top of each other and welded together. This must be done in order to increase the volume of the chamber and the distance between the food and the fire source, which will ensure cooling of the smoke passing through the filter. At the junction of the barrels, a soaked serpyanka should be placed as a filter, and there should be no leakage from it. A rare burlap used to remove soot from smoke is also suitable. A barrel of food is installed on top. Sawdust is placed at the bottom of the lower barrel, set on fire (you can sprinkle it with fresh grass to lower the temperature). The resulting smoke, passing through the burlap, cools down and enters the food. The process should not be interrupted, since it will be extremely difficult subsequently to restore a suitable mode of sawdust smoldering and it is impossible to accurately determine the amount of time required in order to cook food with high quality.

A homemade cold smoked smokehouse from a barrel requires maintaining special working conditions necessary to achieve the desired result. It is necessary to adjust the intensity of smoldering sawdust in the hearth, which determines the temperature of the smoke in the barrel, its concentration and uniformity of distribution. A self-made smokehouse must be protected from a situation in which smoldering sawdust becomes a full-fledged flame, for which it is necessary to constantly monitor the state of the hearth. It is imperative to consider in advance the location of the thermometer that measures the temperature of the internal environment of the smokehouse during the cold smoking process. It takes about 100 grams of sawdust for one bookmark. For example, when smoking hams stored for a short time, it is necessary to maintain a temperature of 60 degrees. The duration of the smoking process will be 12 hours. The remaining parts of the carcass should be smoked in a similar mode 2-3 times, while less time can be spent. As well as when frying a barbecue with your own hands, in the work of a smokehouse, you can use firewood and sawdust from trees of the following species: birch, oak, all fruit tree species, as well as ash. Firewood and sawdust of coniferous trees should not be used, since when they burn, they emit bitter smoke with a strong resin smell. The result will be a bitter taste of the product, and the smoker will subsequently need to be cleaned and tidied up. To get smoldering coals in the hearth, and not a flame, lay out the bottom with wood, pour fine sawdust on top and set it on fire.

Dear visitors of the site “ Self-made friend»From the presented material you will learn how to independently make a cold-smoked smokehouse from an old 200-liter barrel ... A barrel with a volume of 150-200 liters has recently begun to be used for household purposes, both for storing liquids and products, but the inside should be washed well beforehand , and if used as a smokehouse or barbecue, then it can simply be burned at the stake. Then rinse off the soot and soot with water under pressure, preferably by washing. The volumetric capacity is great for making a smoking chamber in which a lot of products can be placed.

And everything is done simply, a barrel of 200 liters is placed on a small pedestal or legs, then a chimney with a length of at least 2-3 m is brought to it and a small firebox is made. The barrel is covered with a metal or wood lid. Inside there are hooks for hanging products, and at the bottom there is a metal mesh.

We look at the list of necessary items to create a smokehouse from a 200 liter barrel.

Materials (edit)

1. barrel 200 l
2. metal pipe
3. wooden barrel
4. thermometer
5. board 25-30 mm
6. metal 1-2 mm

Instruments

1. Bulgarian (angle grinder)
2. shovel
3. hacksaw
4. hammer
5. washing
6. roulette
7. drill

Do-it-yourself step-by-step process of creating a smokehouse from a 200 liter barrel.

The first step is to dig a trench and lay the chimney pipe.
We dig an extension under the firebox and assemble it from metal sheets.
We connect the firebox to the chimney.
The chimney should be at a slight incline so that it is easier for the smoke to cover the distance to the smoking chamber. During the construction process, be sure to check the draft, light a fire in the furnace and see how fire and smoke behave.
If after a while the smokehouse starts smoking, then everything is fine and you have succeeded.
It is necessary to install a metal mesh in the lower part of the barrel so that the accidentally fallen product does not clog the chimney, but remains at a distance and continues to smoke.
On top of the barrel during smoking, you need to cover with a lid, which can be made from a board of 25-30 mm.
To give a more interesting look, you need to put a wooden one on top of a metal 200 liter barrel, it will turn out pretty cool)
It is also necessary to install a thermometer to determine the temperature inside the smoking chamber.
We draw your attention to the fact that the fire in the furnace must be kept smoldering and the temperature must be constantly monitored according to the reading of the thermometer.
Check the condition of the loaded food periodically.
For easy hanging, make hooks from steel wire, and drill holes in the walls of the barrel and insert reinforcement rods, as shown in the photo.
For convenience, you can use a special mesh for smoking products.
A few hours in the smokehouse and please, the smoked meats are ready. Bon appetit 😉
As you can see, you can make your own smokehouse from a 200 liter barrel and there is nothing complicated about that, everything is clear, simple and budgetary. Good luck to you Friends! Thank you for the attention!

A smokehouse in the country is a very useful device. For hunters and fishermen, this device is generally invaluable. How pleasant it is to enjoy smoked meat, fish or game in nature. A smokehouse can be purchased at a store or built from an old barrel with your own hands. To do this, you need to decide on the drawings and follow the step-by-step instructions with the photo.

Hot and cold smoked smokehouses differ significantly from each other in structure.

Advice. Two smokehouses in one area is a waste of territory. It is much easier to build one multifunctional barrel. If there is no connection between the firebox and the barrel, then it can be moved to different sources of smoke.

Required tools and materials

You will not need any expensive materials to create a home smokehouse. So, get everything you need ready:

• a barrel (you can even use it) with a volume of 200 liters;
• fittings;
• rigid wire;

Smokehouse barrel

• refractory metal that will be used for the bottom of the smokehouse (at least 0.4 cm thick);
• metal corner for the legs of the future design;
• loops;
• part of a pipe or fitting;
• Bulgarian;
• bolts and nuts;

Bulgarian

• Sander;
• gun and rivets;
• handle for attaching to the lid;
• welding machine.

Attention! Before starting work, prepare the drawings, check out the popular videos of making a smokehouse and follow all the steps of the step-by-step instructions with the photo.

We make a smokehouse with our own hands: step by step instructions (photo and video)

A drawing is one of the most important details of starting any work or construction. You can easily find the options you need on the Internet. Drawings provide a clear delineation of actions. Those who know how to use this information undoubtedly know how to properly organize work and build a sequence of actions.

You can make a smokehouse from a barrel in one day.

There are several ways to make a smoking structure. It is important to consider that not everyone at their summer cottage has a welding machine and the necessary knowledge on its use. Consider several of the most popular do-it-yourself smoking barrels.

Option number 1. Making a smokehouse without using a welding machine

The advantage of this method is that you do not need a welding machine. The initial stage of work is cleaning the surface of the barrel.

Advice. Use protective equipment to keep dust particles out of the eyes and respiratory tract.

1. We make markings on the side of the barrel and use a grinder to cut off a part. This will be the hatch of the future smokehouse. How to cut a barrel is everyone's business. You can cut a small rectangular hatch or cut the barrel in half. It all depends on the option you choose and the drawing.

Artem Shchavelsky

A A

The main part of a home smokehouse is a smoking chamber. It is made from different materials, one of the options is a metal or wooden barrel. You can make a smokehouse from a barrel with your own hands in the country or in the courtyard of a private house.

Homemade barrel smokehouse

The best option is to make a smoking chamber from a two-hundred-liter barrel. A smokehouse from a barrel of this size has a high productivity and it is easier to maintain the required temperature in the hot smoking mode.

The shape of the smokehouse from a large iron barrel allows you to arrange the hooks for sausage or fish in several rows.

In addition to the advantages, such a device has disadvantages. During operation, smoke is emitted from it, therefore the device cannot be used indoors, for example, in the kitchen. For this you need.

Smokehouse scheme from a barrel with a capacity of 200 liters

Smokehouse from a small barrel

It is not always possible to make a smokehouse from a barrel with a capacity of 200 liters. In this case, you have to use barrels of 50, 60 and even 20 liters. The design of these smokers does not differ from those of larger sizes, with the exception of the number of grates with products and productivity.

An alternative to the smokehouse from a barrel is a similar design.

How to make a hot smoked smokehouse at home from a barrel

The most common device is for hot smoking. Such a device is easier to manufacture, and the processing process lasts 0.5-2 hours.

Before starting production, it needs preparation. It is enough to wash the oil barrel with a solution of soda or dishwashing detergent, containers from under other liquids must be burned out with a gas burner.

Simple hot smoked smokehouse

The easiest way is to make a hot smoke treatment device. For this, holes are drilled in the walls of the metal barrel, into which steel rods are inserted, with the help of which grates with food and a tray for fat are attached. The lower rods are installed at a height of 5 cm from the bottom to install the pallet, following for the grates, every 15-20 cm. Sawdust is poured into the bottom of the barrel.

A large container is used as a smoking chamber and is installed horizontally:

1. Cut out the sidewall along its entire length and 1/3 of the circumference.
2. Hinge the cut out as a cover.
3. Drill Ø10mm holes for steel rods Ø8mm at a distance of 1/3 and 1/2 of the diameter from the bottom of the smoking chamber.
4. Make a pallet and grates that will be installed on the rods.

The smaller barrel is installed vertically. This is a furnace for the device:

1. The top cover is removed.
2. The upper part is trimmed so that it can be connected to the smoking chamber without gaps.
3. Two doors are cut out - a large one at the top for loading firewood, a smaller one above the bottom for blowing and cleaning the stove from ash.
4. The doors are hinged.
5. A grate made of metal with a thickness of at least 5 mm is fixed inside the barrel between the doors.
6. A Ø100mm hole is cut at the top rear for the chimney.

After the manufacture of the individual parts, they are assembled and a chimney is connected to the stove.

The principle of operation of such a smokehouse is similar to other hot smokers:

1. Sawdust is poured onto the bottom (lower side wall) of the upper barrel.
2. A tray for fat and a grill with food are installed on steel rods.
3. A fire is being made in the stove.
4. The sawdust heats up and emits smoke.

Assembling a smokehouse from two barrels

Universal device for cold and hot smoking

The homemade barrel smoker can be used for all types of smoking:

• In cold mode, a pipe with a smoke generator is connected to the tank. It connects through a hole in the bottom of the side wall.
• In hot mode, the chimney hole is closed with a wooden or metal stopper and it is installed on a brick support. A bonfire is made between the bricks.

Diagram of a universal smokehouse for hot and cold smoking

Electric smokehouse

If you install an electric stove on the bottom of the barrel, it turns out. In this case, an old cast-iron frying pan with sawdust is placed on the hotplate, and the grease tray is placed 5 cm above the frying pan.

The wire from the stove is led out through a special hole at the bottom of the wall of the smoking chamber. When a temperature sensor is installed in the upper part of the smokehouse, it maintains a constant processing temperature and the electric smokehouse becomes automatic.

To use the electric smokehouse in a closed room, it is necessary to equip the barrel with a water seal. and a flue pipe is characterized by reduced smoke emission.

Diagram of an electric smokehouse from a metal barrel

How to make a cold smoked smokehouse out of a barrel

From such a container, not only a hot smokehouse is obtained, but also cold smoking.

In these devices, the processing of products is carried out at a temperature of 20-40 ° C, therefore, the smoke is generated not in the barrel, but next to it and enters through the chimney. Its length depends on the design of the smoke generator.

To improve the quality of smoke and finished products, the chimney can be equipped with a cooler, filter, condensate trap and other accessories, therefore such devices have a more complex design than those intended for processing products with hot smoke.

The analogue of this apparatus is.

Smokehouse from a barrel without a bottom

These smokehouses are located on the slope of a hill or ravine, smoke is produced by burning wood in a pit or small hearth located at the bottom of the chimney:

1. On the hillside, dig a ditch 5-10 meters long with a section of 15x15 cm.
2. Dig a hole 50x50x50cm in the lower part of the ditch.
3. Cover the chimney with boards, slate or metal sheets, leaving the upper end of the ditch uncovered for a length of 20 cm.
4. Make lattices from the bars and fix them on 4 vertical slats.
5. Install slats with grates over the uncovered end of the ditch.
6. Place meat or fish on wire racks.
7. Cover the food rack with a bottomless barrel.
8. Light a small fire in the hearth.

You need to heat the stove only with wood from deciduous trees.

Smoker from a metal barrel without a bottom

Smokehouse from barrel and pipe

A similar design can be done in the courtyard of a private house:

1. The fire is made in a small brick or steel stove.
2. Smoke enters the barrel through a Ø100-150 mm pipe with a length of 3-5 meters.
3. The chimney is connected to the barrel through a hole in the wall at a height of 10 cm from the bottom.

To provide traction, the barrel is installed on a stand so that the bottom is higher than the stove.

Cold smoked smokehouse from a barrel

Smoking with a smoke generator and a fan

If there is a lack of space and to save sawdust for generating smoke, a smoke generator is located next to the barrel. In these devices, smoke is emitted when sawdust smolders. To improve traction and increase smoke generation, an ejector is installed in the upper part of the generator, to which the compressor is connected.

processes food longer than a hot smoked smokehouse, but the snacks are of a higher quality.

For an even flow of smoke to the products, the chimney is connected to the lower part of the smoking chamber.

There is no need to use a powerful compressor to operate the smokehouse. It is allowed to use a computer cooler or similar exhaust or blower fan:

1. A hole is cut in the bottom of the plastic bottle with a diameter corresponding to the blades of the cooler.
2. With scotch tape, the fan is attached to the hole as tightly as possible.
3. A hole is drilled in the cover to match the PVC tube for supplying air to the ejector.
4. The cap is screwed onto the bottle and a tube is inserted into it.
5. The place where the hose enters the cover is wrapped with adhesive tape.

To adjust the air flow, the fan is connected through a dimmer or its inlet is covered with a piece of thick paper.

Making a fan at home

Smokehouse from a wooden barrel

For cold smoking, it is allowed to use not only a steel barrel or stainless steel, but also a wooden one. Lattices are also allowed to be made from wooden blocks and slats.

There are two types of wooden barrels:

• From individual rivets. The grates are installed on steel rods in the same way as a metal barrel.
• Made of thick plywood. The grates are assembled on racks into a one-piece structure and lowered into the smokehouse from above, along with the products.

There are two ways to introduce smoke into a wooden barrel - through a chimney dug in the ground or using a smoke generator through a chimney. For the tightness of the place of connection of the chimney, it is coated with clay or dough made of flour and water.

Drawing of a smokehouse from a wooden barrel

Smoker with socket and blowtorch

For the production of smoke, you can use a small metal container with a removable lid, preferably thick metal. Another name for this container is "cartridge". It is so called because of its cylindrical shape, like a gun case and sawdust inside instead of gunpowder.

The cartridge is heated by a fire or with a blowtorch. For the entry of smoke into the barrel, it is connected to it at the bottom by a pipe with a 1 / 2-3 / 4 ″ thread. For better cooling, the pipe should be at least 1 meter long.

The barrel with the cartridge can be used as a hot smoked smokehouse. In this case, sawdust is poured to the bottom, and a fire is made under the barrel.

Hot smoker from a metal barrel with a blowtorch and a holder