Homemade smokehouse with your own hands. Home smokehouses for a gas stove

The specifics of the work of a smokehouse for a gas stove

All smokers have the same principle of operation: products placed on a grate or suspended on hooks are treated with smoke from smoldering wood chips. Depending on the duration of the session and the temperature regime, cold and hot smoking methods are distinguished.

A home smokehouse for a gas stove has its own specifics, which allows you to smoke without harming the environment. To do this, the device provides for a smoke outlet or a water seal that does not allow smoke to spread throughout the room. The lid is closed tightly.

Camping smokehouses

The biggest plus of smoking devices is that knowledge from the field of cooking can be minimal, as well as the efforts made to get mouth-watering smoked meats, and anyone who has such a device can cook a delicious and unique dish.

In the conditions of a campaign, a mobile smokehouse will allow you to process:

fish and lard;
chicken and meat.

Structurally, the models of camp smokehouses are divided into two types.

1.With a lid that does not fit well.

As a result of smoldering chips and heating of raw smoked products, streams from a steam-water mixture and smoke are formed. They pass through the gaps between the body and the cover. The temperature inside the smoker rises, and the emission of smoke increases.

2.With a lid that is pressed tightly by the side clamps.

Such a smokehouse has a more versatile purpose. For the cooking process, raw and dry tree branches are used. From the first semi-finished products acquire a tart smell and bright color

while the latter give golden color and delicate taste. The branches can be coarsely chopped, the main thing is that they have bark.

A smokehouse even with a tight lid, when heated, allows smoke to pass through, the color of which suggests how the product is being smoked. At the very beginning, the smoke from the evaporating moisture is thicker. Then it will become whitish and its quantity will decrease. The yellowish color of the smoke indicates possible burning of the wood or product.

A camping smokehouse of the simplest design looks like a bucket with a lid, and the culinary process itself is very simple:

a layer of wood shavings is poured onto the bottom of the bucket. The layer thickness is 10-20 mm;
the grill with the product prepared for smoking is set at a distance lower than 10 cm relative to the edge of the bucket;
closing the bucket with a lid, it is put on a fire made under the smokehouse. It is not recommended to open the lid during smoking. The duration of smoking is 30-40 minutes;
temperature regulation is carried out by laying firewood, and the burnt coals are raked away. The product must be tried by removing the smokehouse from the heat and opening the lid, especially at first, until there is no experience.

Cold and hot smoked smokehouses

Advantages of the plate body

To make a smokehouse from a gas stove, it must have an oven. The hob is not suitable for this purpose. For hot smoking, a smoker from a pan is installed on the hob.

The oven has all the necessary elements:

chamber with a size of 50 liters;
guides in the walls for the installation of grates with food and a tray for collecting fat;
tightly closing door;
a gas burner located at the required distance from the bottom of the chamber;
a regulator that allows you to regulate the burner fire, sawdust heating and the temperature in the smokehouse.

Important! When using such an installation, the oven acquires a smell of smoke and it becomes unusable for its intended purpose.

The smoking oven is a compact device (up to 10 liters), in which you can smoke food to your home table in 1 hour.

It has a cylindrical shape, so it fits easily on one burner of a gas stove. This is a safe and very convenient model of a home smoker. The device is not complicated: products are suspended on a special rod above the tray for collecting fat. The top cover holds this design.

Types of smoked ovens: we assemble ourselves

The design of the smokehouse depends on which stove was used to make the smokehouse with your own hands.

Hot smoked smokehouse from a gas oven

The most common stoves and ovens are gas stoves. In fact, this is a ready-made smokehouse. In order to assemble a smokehouse from the oven, several grates are needed, which can be taken from other similar ovens.

The principle of operation of this installation is the same as that of other hot-smoked smokehouses. For conversion, there is no need to draw a drawing of the apparatus. The assembly process consists in installing the grilles:

pour sawdust and chips on the bottom;
in the lowest row of fasteners, install a grate with a drip tray;
at higher levels, install racks with products;
light the fire;
after the start of smoke emission, reduce the fire and maintain the required temperature inside the chamber.

You can use an old baking sheet as a tray. To increase the number of rows of grates and the productivity of the smokehouse, it can be installed on a stand at the bottom of the smoking chamber.

When working, smoke comes out of the smokehouse, so such a smokehouse is not suitable for an apartment. Better to use it outdoors or in a barn. In the courtyard, the smokehouse from the gas stove is not connected to the gas supply system, but simply a fire is made under the bottom. If you make such a smokehouse in the country with your own hands, then it will be possible to prepare various snacks for the festive table in it.

Smokehouse from the oven

The device and principle of operation of the oven in the stove, which is fired with wood or coal, are similar to those of a gas oven. Therefore, operating a smokehouse directly in a wood-burning stove does not differ from a smoking installation made from a gas stove.

If the oven is dismantled from the stove, then it must be installed on a stand, for example, made of four bricks, and a small fire should be made under the bottom.

Smokehouse from electric stove

Electric ovens are installed in electric ovens, They differ in design from gas and solid fuel ovens.

The chamber is heated by heaters of different designs:

Heating elements. It is necessary to install a container with sawdust on them, for example, an old cast-iron frying pan.
Flat or disc electric heater. In this case, sawdust is poured directly onto the heater.

If the device is equipped with a built-in fan, then it should be turned on to speed up processing. The same smokehouse is made from electric ovens of different sizes.

Important! In electric ovens, heaters are installed at the top and bottom. For smoking, the upper electric heaters are not switched on.

Smokehouse with fuel filling into the chamber

There are two fundamentally different designs, differing in the principle of laying wood chips or other source of smoke. The smoker with filling at the bottom of the cabinet is considered the simplest, since it requires a minimum number of operations with your own hands.

Apparatus for cold smoking from a gas stove

To convert a gas oven into a cold smoked smokehouse, a separate smoke generator and chimney are required. The step-by-step conversion instructions consist of three points:

install the body on a stand so that it is above the smoke generator;
cut holes for the chimney in the inner and outer side walls at a height of 3 cm;
connect the smoke generator and the smoking chamber with a chimney.

Advice! The same smokehouses can be made from an electric and solid fuel oven.

The following figure shows a diagram of such a device.

A gas stove is not the only material for making smokehouses. In its absence, the smoking apparatus is assembled from any suitable container, For example, a self-made smokehouse from a washing machine turns out well.

Smoked fish and meat are considered delicacies for a reason - smoking allows not only to give products a unique taste and aroma, but also to significantly extend the shelf life. Unfortunately, products from the store cannot be called smoked - they have long been used for mass production. As a result, the taste is mediocre, and their benefits are completely questionable.

Types and conditions of smoking

You can smoke completely different products: fish, meat and lard, familiar to everyone, as well as nuts, cheeses, vegetables and even fruits and berries. Of course, they need different modes: the temperature of the smoke and the duration of smoking, as well as the wood chips used for this.

cold, with slightly warm smoke 30-50 ° C;
hot, with a smoke temperature of 70-120 ° C;
semi-hot, at 60-70 ° C.

The higher the temperature, the faster meat and fish are cooked. Giving the smoke the required temperature is a task solved by the correct design of the smokehouse.

Cold smoked

Its main difference is an extended chimney, in which the flue gases have time to completely burn out, the harmful carcinogens from them are deposited on the walls of the chimney, and the products that are smoked are enveloped in a light aromatic smoke. After such processing, meat can be stored for several months, fish - from three to 12 weeks.

The figure shows a traditional cold-smoked smokehouse, it can be installed on a site in a country house. The dimensions are arbitrary, therefore only the main structural elements are indicated in the drawing.

A cold smoked smokehouse consists of three main blocks: a firebox, a smoking chamber and a chimney connecting them. The firebox can be folded from blocks, bricks or welded from metal. It must be equipped with an easy-to-clean ash pan - the smoking time of some products is several days, and the ash must be removed during the heating process.

Hot smoked

Hot smoking is a fairly quick process, from 15 minutes to several hours, depending on the size of individual pieces of meat or fish. At the same time, the smoke is hotter, about 100 ° C, and is obtained not from firewood, but from special chips, therefore, the design of a hot-smoked smokehouse has its own characteristics.

First of all, the firebox is located directly under the smoking chamber... It is not necessary to make a wood-burning firebox; you can do it yourself from a gas burner or an electric stove. The main thing is to heat the bottom of the smokehouse to the temperature at which the chips will begin to smolder.
The smoking chamber in hot-smoked smokehouses is sealed... This ensures a more even heating of all levels of the product - there can be several of them in the smokehouse, and also allows you to use the smoke completely, preventing it from leaking.
Some models of smokers have a lid with a water seal... This odor trap is a U-shaped recess around the perimeter of the chamber, into which water is poured. The edges of the cover fit into this recess, resulting in a barrier to outside air and inside smoke. The odor trap not only allows you to isolate the chamber, but also reduces the amount of carcinogens in the smoke.
Removable gratings or rods are placed on one or more levels for hanging hooks. Products are placed on them when smoking. You can use barbecue grates of a suitable size if you make supports from the corner with your own hands under them and cut off the handles with a grinder.
Another prerequisite is a tray for collecting juice and fat... If they drip directly to the bottom of the smokehouse, the fat will burn and the food will taste bitter. For fish, because of the low combustion temperature of its fats, it is better to make it with an outflow from the chamber. The pallet must also be removable, it must be regularly cleaned of residual grease.

A drawing with options for making a smokehouse for hot smoking is shown below.

The best material for such a smokehouse is stainless steel, but they are often made from scrap materials, for example, from a metal barrel, as shown in the video.

Portable semi-hot smoked mini-smokers

The above designs of smokehouses are great for a summer cottage or a country house, but you won't be able to take them with you on a picnic or fishing - they are too bulky. In field conditions, they will be successfully replaced mini-smokehouse in the form of a box with a lidas in the drawing. You can do it yourself and use it both in the country and transport it in the trunk of a car to a resting place.

The temperature in such a smokehouse is optimally maintained at the level of 60-70 ° C, which corresponds to the semi-hot smoking mode. The preparation of products for such smoking is short-lived, and their shelf life is about three days.

The design of a mini smokehouse is simple: a box with a lid, equipped with a drip tray and grates. The shavings are poured onto the bottom; when the smokehouse is placed on a fire, it begins to smolder. Smoke fills the chamber and food is cooked quickly. The cover, if desired, can be equipped with a water seal and a small diameter smoke outlet, as in the photo.

Material for manufacturing - sheet steel, preferably stainless... The thickness should be such that, when heated, it does not take away the walls of the smokehouse, otherwise, due to uneven heating, it will deform. Usually used black steel 2-3 mm thick, stainless steel - from 1.5 mm. In any case, the grates must have a rustproof coating.

Video: how to make a mini-smokehouse with your own hands.

Smoke generator design

A smokehouse with a smoke generator has a more complex device. In addition, not all stages of its manufacture can be done by hand. Some parts will have to be bought or ordered to be manufactured.

The work is carried out in the following order:

First, you need to drill a hole with a diameter of 27-28 mm in the lower part of one of the side surfaces of the gas stove. It will be used to supply smoke.
Then a standard ¾ ”water squeegee is inserted into it with a section with a longer thread length and fixed with two low nuts. Even if the double side baffle is thick, this should be sufficient for a secure fit.
The same operations are carried out on the opposite sidewall, only this time the hole should be located on its top. This unit will perform the functions of removing excess smoke and relieving excess pressure in the chamber. A ball or plug valve is screwed onto the other end of the outlet pipe, which will perform the adjustment functions.
To control the temperature, a thermometer is mounted in the oven, calibrated to 170-200 ° C.

Now the smokehouse is ready and you can start making the smoke generator. The ejector type device combines high efficiency and ease of manufacture. To make such a generator with your own hands, you will need the following materials:

Pipe ¾ ";
Tube with an inner diameter of 6-7 mm;
Pipe with a diameter of 90-130 mm and a length of 50-70 cm;
Neck with union nut ¾ ";
Fitting;
M6-M10 screw with wing nut;
Metal sheet with a thickness of 3-5 mm.
Air compressor;
Connecting hose.

Most of these materials can be found easily in any garage or shed in a private home. As a compressor, an aerator for an aquarium with a capacity of up to 60 l / h is quite suitable.

First, you need to cut a circle from the sheet along the inner diameter of the larger pipe, drill 20-25 small holes in it and weld it inside at a distance of 2-3 cm from the edge. This kind of sieve will serve as a top hatch. Then a screw is welded to the inner wall of the pipe and a round cover is put on it, which will serve as an ash pan. A hole (10-12 mm) is drilled slightly above the top of the top to ignite wood chips.

Next, you need to make two holes at a distance of 4-5 cm from the upper edge of the smoke generator opposite each other. An outlet pipe (3/4 ″) is welded to one of them, and a thin tube with a fitting is welded to the other so that the first is inside the structure and goes into the second to a depth of 1-2 cm. The compressor is connected to the fitting using a hose. A neck is welded to the outlet pipe and the whole structure is connected with a union nut.

The video describes the design of the smoke generator in detail:

After igniting the fuel and turning on the compressor, the air stream captures the smoke and directs the flow into the smoking chamber of the gas stove.

Such a do-it-yourself smokehouse allows for both hot and cold processing of products, due to which their shelf life increases to several months. The mixture of smoke and air guarantees a minimum content of carbon monoxide and carcinogens.

Many people sooner or later decide to buy a brand new kitchen stove, which, thanks to technological progress, has become several times smarter and more spectacular than its predecessor. But along with this, they are faced with the question of what to do with the old one? Very often, the stove is simply sent to the landfill, but by showing imagination and applying some skills, it can be given a second life as many useful things for the house.

One way to get rid of your old gas stove is to recycle it. It should be noted that this method is not the easiest one. The fact is that first you need to get permission from the city authorities to dismantle the slab. Disconnecting the gas stove can only be dealt with by specialists of the gas service, since it belongs to especially dangerous equipment. If any amount of gas remains in the stove, it can explode during disposal. Dismantling an electric stove is much easier, but certain safety rules must also be followed.

Then the stove will need to be delivered to the disposal site. In large cities today there are organizations that provide free services for the removal of large household appliances. In this case, you will not receive any monetary reward for your stove, but you will also not spend money on loaders and transport.

At the disposal point, the stove is disassembled into separate parts, which are sent for recycling:

the metal case is pressed using a special machine to the size of a small box. Then this metal is sent to a metallurgical plant, where it is remelted;
the glass door is thoroughly cleaned of dirt and crushed. Then the glass chips are sent to a special furnace for remelting, and new glass products are formed from the resulting mass;
the plastic elements of the plate are sent to a special crushing unit. The resulting plastic granules are also remelted and used for the manufacture of secondary products.

After disposal, the amount of waste sent to the landfill is reduced from 96 to 7 percent

... Therefore, correct disposal, of course, minimizes the harmful effect of household waste on the ecosystem and has economic feasibility.

If you decide to rent the slab for scrap, you should know that it weighs about 50 kg. The cost of one kilogram of scrap is 4-9 rubles. Respectively, having scrapped the stove, you can get 200-450 rubles

... Agree, the amount is not that big, and this is provided that you yourself deliver the stove to the scrap metal collection point. Sometimes scrap metal collectors can be called at home, but on condition that you are going to hand over more than 50 kg of old metal.

Firewood and chips: how to choose the right one

The key to the taste of smoked meats is correctly selected firewood... It is known that smoke from different types of wood has a completely different flavor. In this case, the easiest way is to use purchased chips by choosing the appropriate one for each type of product:

alder - universal, suitable for meat, lard, fish and vegetables;
oak - mainly for smoking game and red meat;
willow, birch - game with a specific taste, for example, elk or bear, as well as marsh fish;
cherry, apple tree - cheeses, vegetables, nuts and berries.

The moisture content of firewood and wood chips should be within 15%, otherwise too much steam will form, and the smoked meats will get wet, after which they will be poorly stored.

The costs of manufacturing a smokehouse are insignificant; you can use improvised materials and leftovers.A hand-made smokehouse and a properly selected smoking mode will allow you to prepare delicious delicacies that are unique to your taste and surprise your family and guests.