How to make a small square brick smokehouse. A smokehouse made of bricks for a lover of smoked meats. Let's start building

On the market you can find a huge number of portable smokehouses that can be used at home without any problems. But a more reliable option would be to build your own brick structure. Making it is not as difficult as it might seem at first glance. Thanks to simple diagrams and drawings, you can easily figure out the device and make a reliable and efficient brick smokehouse with your own hands.

There are several different options for brick smokehouses. Each type has its own advantages and disadvantages.

Some designs are more compact and simple, others are more complicated. AT

It is worth choosing the appropriate option, taking into account how many products will be smoked and under what conditions.

outdoor smokehouse

This brick smokehouse is considered the simplest option. This building stands separately and performs only one function - it smokes products.

Ready-made smoked meats are very tasty and fragrant, they are not much different from store-bought ones and do not contain any harmful components.

Smokehouse for cold smoking

To make such a design is a little more difficult. It is necessary to additionally install a smoke generator, which you can also do yourself or purchase a ready-made device. There are many models of smoke generators on sale, so choosing the right one is not difficult.

Large multifunctional smokers

Those people who like to spend time with friends and often go out into nature cannot imagine a good rest without barbecue, smoked meats or shish kebabs. That is why they prefer to use fairly massive multifunctional designs that combine a huge number of different functions. From an economic point of view, such a device is very profitable. It is united by common walls and has only one chimney.

Despite the fact that the multifunctional smokehouse has a large size, you do not need to use too much firewood to operate the barbecue, stove and smokehouse. The device is located outdoors, so there is no need to additionally heat the walls. Brazier, smokehouse and cooking will be heated separately. If we consider the design in more detail, then all furnaces work independently, but at the same time they are connected together. If necessary, they can be interchanged or supplemented with the necessary elements and accessories.

How to build a smokehouse

In order to build a smokehouse with your own hands, no special knowledge is needed.

It is enough to follow a simple instruction, which clearly describes each stage of work.

Additionally, you can use special drawings and diagrams that can be easily found on the Internet.

We select a suitable place for a smokehouse

It is very important to choose the right place where the stationary smokehouse will be located. The reason for this is that the smoking process will be associated with smoke, soot and fire. It is very important that the smokehouse is located away from household and residential buildings that may be located on the site. The same applies to green spaces. In addition, you need to take into account the fact that additional space is required in order to be able to lay a chimney.

The selected place for a stationary smokehouse is pre-cleaned of various debris, greenery and grass, and foreign objects.

Schemes, drawings and dimensions

On the Internet you can find a huge number of diagrams and drawings, with which it will be much easier to build a brick smokehouse.

If we talk about the size of the structure, then you should focus on your own preferences.

The size will be influenced by how many products will be smoked at a time, what space can be allocated for construction, and so on.

How to build a foundation

Just like with other buildings, a solid and reliable foundation must be made for a brick smokehouse. First, the marking of the territory is done, taking into account the size of the future smoking device. To do this, you can use wooden stakes and a cord. If the smokehouse is small, then it is enough to make a foundation, the depth of which will be 40 cm. For a larger structure, you will need a larger foundation. It will need to be not only deepened more, but at the same time additionally reinforced during pouring.

To fill the foundation, as a rule, a cement-sand mixture is used, to which gravel or crushed stone will need to be added. Sometimes the trench for the foundation is covered with construction waste and poured with concrete from above. Due to the fact that a small load will fall on the brick smokehouse, such a foundation will be quite enough.

It is also worth taking care of the waterproofing of the foundation.

To do this, it is covered with a layer of high-quality roofing material. The ideal option would be additional arrangement of the basement. To do this, a timber formwork is made, the width of which will be slightly larger than that of the laid foundation.

What kind of brick to use and how to lay it

For the construction of a smokehouse, you can use only refractory bricks. It is laid out exactly as in any other case of building construction. In order for the material to hold firmly, a mixture of cement and brick is used.

How to properly build a firebox

The firebox must be equipped at the opposite end of the chimney from the chamber. It is done very simply. For the firebox, it is worth using thick sheet iron, which will have dimensions of 40x35x35 cm. Under the firebox there will be a small blower, into which ash gets into during the smoking process. The blower is also responsible for providing draft directly in the chimney itself. The firebox must be connected to the chimney from the back or side.

From the outside, the structure is lined with bricks. Due to this, it can be protected from adverse weather conditions and make the smokehouse visually attractive.

Installing a smoke outlet

For a cold smoked smokehouse, it is imperative to make a smoke supply. In order to make such a device, an additional trench is dug, the length of which is approximately two meters. The width of the trench should not exceed half a meter, and the depth - 30 centimeters. Near the walls along the entire length of the trench, bricks are laid out on the ribs. Clay and sand are mixed in a ratio of 3 to 1. The finished structure is additionally filled with asbestos or covered with a special coating of high-quality metal.

After the walls are ready, you need to overlap the top of the smokehouse. For this purpose, the most ordinary red brick is suitable. The smoking chamber must be installed very carefully. Its depth should not be more than 30 centimeters, so that the design is more convenient to use.

Proper chimney construction

All smokehouses have approximately the same construction principle. It does not matter what dimensions the device itself or its internal elements will have. It is important to pay special attention to the manufacture of the chimney, because this element is considered one of the most important in a brick smokehouse.

After the chimney is completely lined with bricks, it is necessary to wait a while for the mortar to dry completely. After that, the chimney is carefully covered with a small layer of earth, which will be limited to the smoking chamber.

It is worth noting that the chimney can enter the smoking chamber by a maximum of 30 centimeters. In this case, the layer of earth that is poured onto the finished chimney should not exceed 15 centimeters.

What dimensions of the smoking chamber is better to choose

After the chimney is completely ready, you can begin to make the smoke department. In this case, the owner of a stationary brick smokehouse can show all his imagination with might and main by making the chamber round, square or rectangular. Additionally, you can use drawings, step-by-step instructions, videos or photos that are freely available on the Internet. It is very important not to rush and carefully, efficiently lay out each brick. For a smokehouse for home use, a structure with dimensions of approximately 1x1 m and a height of not more than one and a half meters will be quite enough.

It is necessary to drill pins made of durable metal into the upper part of the chamber. They will then be mounted with a grate or rods with special hooks for smoking products. At the bottom of the camera you need to make fasteners for burlap. It will act as a natural filter for the smoke emitted by the fuel. A mount is made in the middle, on which a removable pan is installed to collect fat.

The upper part of the chamber should be closed with a special cover, with which it will be possible to adjust the density of the smoke. In the event that it is planned to carry out additional installation of the roof of the device, then it is worth making several holes that will serve as ventilation and, if necessary, that can be opened.

After the frame of the brick smokehouse is completely ready, you can proceed to install the doors and mount the fixtures on which the products for smoking will be laid out.

Additional items for the smokehouse

In order to make a stationary brick smokehouse more convenient to use and efficient, additional devices can be made.

This will make the process of smoking a variety of products easier and faster. Due to this, smoked meats will turn out to be more tasty and fragrant, and it will not be necessary to spend a lot of time on their preparation.

How to cook in a brick smokehouse

Stationary brick smokehouses are most often used to smoke meat or fish semi-finished products. You can smoke products as a whole, or in portioned pieces.

1. Before the smoking process begins, the meat is rubbed with salt and spices. It is necessary to wait for it to begin to secrete juice. You can start smoking meat only after it begins to release a light-colored liquid. The product is pre-cut into small pieces.
2. If the chicken carcass is to be smoked, then it must first be thoroughly cleaned of the insides, cut into several pieces and washed. It is also desirable to singe on fire. After that, the meat is rubbed with your favorite spices and left in a cool place for three days. This time will be enough for the chicken to become tender and juicy.
3. You can smoke fish both fresh and salted. The ideal option is salted and slightly dried fish. In order to rub the fish, you need to choose coarse salt. For several hours, the prepared product lies in a cool place and lets the juice out. Then it is hung upside down in the smokehouse.

A variety of firewood can be used for the smokehouse. In order to get really high-quality and fragrant smoke, you should use juniper or alder shavings, fruit branches, walnut or maple. To make smoked meats with an original smell, you can mix several different types of fuel.

Before smoking, the bark must be removed from the branches. You can not use branches of coniferous trees, because smoked meats will have a bitter taste, an unpleasant smell and appearance due to the content of a large amount of resin in this type of wood.

What can be cooked

In stationary brick smokehouses, semi-finished meat products, directly meat and fish, are usually prepared. Smoked sausages, low-fat fish, chicken and pork are very tasty.

It is only necessary to properly prepare the products so that they are juicy and fragrant when ready.

Everyone knows that smoking can be cold and hot. It is believed that cold-cooked foods have a more delicate aroma and refined taste, although to be honest, this is not for everybody.

The technologies differ in that with a cold cooking method, the product is cooked for at least 12-15 hours, and hot smoking lasts a maximum of 2.5-3 hours, and this is in the case of cooking meat or hard fat. Fish and soft fat can be smoked in general in 30-40 minutes.

In addition, the temperature of cold smoking should not exceed 50ºС. While the instruction for hot smoking prescribes to keep the temperature in the working chamber in the range from 70 to 120ºС.

As for the design of the smokehouse itself, with the hot method, the working chamber is located directly above the firebox, which actually allows you to keep the high temperature.

Of course, there are smoke generators that are installed nearby and connected to the working chamber through a pipe, but in any case, the distance does not exceed half a meter. I will talk about one of these models in this article.

In the cold method, from the smoking chamber to the firebox with a smoke generator, a pipe or channel is laid, from 2 - 3 to 10 - 12 m long, depending on the type of structure. As a result, the smoke reaches the product already cooled.

In general, all hot smoked smokehouses can be equipped in two ways:

• A more common and, by the way, more economical option is the construction, when we have a firebox installed below, in which a fire burns. A metal sheet is mounted above this firebox, on which sawdust and wood chips smolder. The smoke that rises from these sawdust enters the working chamber and the product is smoked;
• In the second version of the design, there is no metal sheet; smoke rises into the working chamber directly from the smoldering coals of the furnace. Such a device is most often found in barbecue grills. It's not that bad, just too much fuel is wasted and you need to make sure that the coals smolder, not burn.

How to assemble a hot smoked smokehouse yourself

As I already said, making a smokehouse is a creative process and each home master brings something of his own to it, so there are many design options. I will tell you about the most common and, in my opinion, interesting models.

In this case, we do not take into account serial models and electric smokehouses. And such things as “smoking” meat and fish with the help of “liquid smoke” I generally consider unacceptable. It will only be about how to make a smokehouse yourself.

Option number 1: Capital brick building

If you are an avid lover of smoked meats or this is part of your business, then, of course, it is better to immediately build a capital brick structure, because such a home smokehouse will last for decades.

• The dimensions of the brick smokehouse for hot smoking are not large; we do not take industrial options into account. On average, for a large family closet meter, per meter is enough. Enough for the neighbors too;
• Since this is a brick structure, it means that a small foundation needs to be laid under it. Personally, in such cases, I lay a strip foundation up to 30 cm deep. As usual, they dug a trench, poured a 100 mm sand and gravel cushion, installed formwork, laid reinforcement and poured concrete;

• I have come across recommendations when the entire structure needs to be built from solid heat-resistant bricks. If you have enough of such a brick, then you can do it like this;
• In general, only a firebox with a blower should be built from heat-resistant material, the working chamber can be laid out with any brick. A temperature of 120ºС for a block material is not critical;

• It is not worth making a firebox that is too large, the maximum width is 30 - 40 cm. Naturally, we have grates from below, and under them, there is a ventilation chamber, in other words, a blower;
• The photo shows an option that does not provide for a sheet for laying wood chips above the firebox. The owners chose it because the height of the structure is quite large, about 2m, and so it will be easier to maintain the desired temperature in the working chamber. If the building were smaller, it would be more convenient to smoke with a sheet for wood chips;

• Almost under the very roof of the working chamber, we installed a grate for hanging the product. The bars of such a lattice should be at least 6 mm thick, ideally 8 - 10 mm;

• In order for dense smoke to constantly envelop the product on the chimney pipe, it is advisable to make a valve, it will be convenient to regulate not only the concentration of smoke, but also the temperature in the working chamber, which is more important. If, during construction, the valve was not remembered in time, then you can simply throw a piece of burlap on the chimney.

Option number 2: Smokehouse from a construction bucket

It was not in vain that I mentioned the construction bucket. In this case, we will build a smoker out of large metal buckets, which often sell paint, putty or something similar.

For a small cottage, this option is simply fabulous.

• For the construction, we need 2 large buckets with different diameters. The walls of the buckets should be even (parallel). First, we will need to measure about 100 mm from the bottom of the smaller bucket, cut off this sector with a grinder or scissors for metal and fill holes in it;
• In the remaining trim of the bucket, we will cut out a square window, this will be our impromptu firebox, we will load firewood into it;

• Now we take a metal lid from a bucket of a larger diameter, turn it over and cover our firebox with this lid;

• In this case, the lid serves as the same metal sheet on which sawdust and wood chips will smolder. Since the temperature inside the working chamber in this model is not regulated, it is better to use large wood chips or even chopped twigs;

• Next, we need to isolate the product from the smoldering wood chips and at the same time ensure the unhindered flow of smoke into the working chamber. To do this, we will use a cap made earlier from the bottom of the bucket with holes stuffed in it;

• But you can not put the product directly on this cap. The metal is too thin and can get very hot, plus the fat must drain somewhere. Therefore, under the product, in this case it is lard, we put a curved grate;

• Now we cover this whole structure with a bucket, while the walls of the bucket enter the grooves of the “native” lid and the smoking chamber turns out to be tightly closed. From above, for confidence, we put another additional load, after which we kindle a fire and wait until it burns out for about 30 - 40 minutes.

There is one important point here. Since there is no ventilation at all in the working chamber, the smoke will be highly concentrated, which is not desirable for the product. Therefore, I advise you to wrap the fat in a clean cotton cloth, it will take all the cinders.

At home, you can still make a mini-smoker from an ordinary galvanized bucket.

As you know, such buckets are cone-shaped:

• Sawdust is poured at the bottom of the bucket, then a grate is inserted into which a container for collecting fat will become, and another grate for the product itself is installed not far from the top;
• After that, the product is placed on the upper grate, the bucket is covered with a lid and put on fire.

But in such miniature designs, the temperature inside the bucket is too high and the product, in fact, is not smoked, but baked. Plus, at high temperatures, zinc begins to burn and actively evaporate, respectively, your fragrant, smoked product slowly but surely absorbs the poison.

Option number 3: If there is an ownerless barrel

If you have a barrel of 100 - 200 liters unused in the household in your "bins of the Motherland", then you can also easily make a smokehouse for hot smoking with your own hands from it.

As a result, it turned out even better with the sheet, it’s more convenient to put the barrel on the bricks.

• Since the welding machine was at hand, for convenience, we cut out a window from the bottom of the barrel with a grinder and welded a hinged door with a latch to it. Through this door it is convenient to load wood chips and clean out decayed ash;

• 3 ordinary bricks are installed at the bottom, they will serve as a support for the container into which fat drips during the smoking of products;

• Anything can be used as a container for collecting fat. But burnt fat is very problematic to wash off, so I recommend taking some old basin, which, in which case, is not a pity to throw it away;

• Of course, in the middle of our barrel, you can drill several holes and cut metal studs inward, on which it will be convenient to put a grate for lard, meat and fish. But we decided not to complicate things and simply hung the product on skewers;

• In order for the lid to fit tightly to the edges of the barrel, we covered our barrel with a bag on top, after which we put the lid on it and pressed it with a load;

• The preparatory stage is over, further down the wood chips are loaded and a fire is laid out under the barrel. Since the working capacity is quite large, the product will be smoked at the optimum temperature. The result will be better, but this process will take more time.

Option number 4: Smokehouse from gas cylinders

It turns out that large household gas cylinders can also be used to make a smokehouse at home. Moreover, such a design is much more advanced in terms of technology and beautiful in terms of aesthetics.

Such a smokehouse is also good because its principle of operation allows you to smoothly adjust the temperature in the working chamber.

Plus, this is not just a smokehouse, but also a good barbecue.

• First, we will need to cut off the valve from the gas cylinder. Technologically, this work is not difficult, but we are dealing with an old gas cylinder and it’s not a fact that there is definitely no gas left inside, so it’s better to play it safe;
• For this model, we need 2 cylinders. Before grabbing a hacksaw, try unscrewing the necks of the cylinders with a gas wrench. I will say right away that it is difficult to do this and the probability of unscrewing is not great;
• If it was not possible to unscrew the neck, take a hacksaw for metal and slowly cut off the valve with your own hands;

Do not try to cut off the valve with a grinder or drill a closed cylinder with an electric drill. Remember that if there is gas in there, any spark can cause an explosion.

• Condensate may remain in the old gas cylinder, which has a specific odor. Therefore, we fill the cylinders with water and leave for a day, so that we can then wash them from the inside;

• Next, we need to cut off the bottom, while draining the water is not necessary, just put the cylinder horizontally and carefully cut it off with a grinder. Some container should be placed under the bottom, so that later you can take this dirty water away, because if it spills, your yard will stink for a long time;

• We need one cylinder in order to make a smoke generator, and the second will become the working chamber of the smokehouse and part-time brazier. First, we will deal with the smoke generator, for this we measure 30 cm from the upper edge of the cylinder (from the weld) and cut it off;

• Since this design does not have a blower, its role will be played by a ventilation valve. We will do it from below, so we immediately cut out the window;

• We cut out exactly the same window in the second cylinder, the approximate dimensions of such holes are 100x100 mm;

• Next, we weld the hinges under the cover of the smoke generator, and also weld 4 small corners from the inside for laying a removable grate on them;

• The vent windows on both cylinders must not be fully open. In order to be able to regulate the flow of air into the tanks, we weld guides on the sides of each window. We make guides from a profile pipe, as a result, ventilation becomes adjustable;

• As I said, the main working chamber is made from a second solid cylinder. To do this, a wide upper hatch is cut through it, onto which we then weld the hinges. As in the case of a smoke generator, corners are welded under the grate from inside the working tank;

There is one subtlety, the upper hatch on both the smoke generator and the working chamber should be reinforced so that it does not lead to temperature. But while you are welding the reinforcing tubes, the sheet can again lead. To prevent this from happening, I temporarily tighten the edges of the sheet with wire.

• But the working tank is much larger than the smoke generator, in addition, we plan to use it as a classic barbecue, so the air blowing system needs to be made more perfect;
• We solved this problem simply. We took a wide corner, drilled holes in it and welded it over the ventilation window, thereby protecting it from ash. As a result, air will flow into such a brazier along the entire length of the bottom of the tank;

• Next, we cut holes at the bottom of the working chamber and at the top of the smoke generator, after which the two chambers are joined, and the junction is scalded;

• On the other side of the working chamber, in the upper part we make a chimney. To do this, we cut the chimney pipe itself at an angle, cut a hole in the tank for this pipe and weld these two parts of the structure together;

• In order not to cover the chimney with burlap later, we immediately weld a damper and a kind of umbrella onto the upper part of the pipe. In our case, the damper will move to the side;

• For convenience, so that the lid does not sink back when opened and does not create unnecessary tension on the hinges, we welded 2 stops in the area of ​​​​the hinges on the smoke generator and on the main working tank;

There is one more trifle, the lid of the working chamber is quite wide and it is better to install 2 handles for opening on it, along the edges. The fact is that if you weld 1 handle in the center, when opening the heat from the tank, it can burn your hand, otherwise you have the opportunity to hold the lid on the edge.

• The assembly itself is basically finished, now it remains to polish. In order for the old paint to burn, both tanks will need to be fired at idle. Next, we install a nozzle with a metal cord brush on the grinder and clean everything to bare metal, after which we degrease the surface;
• For painting, we used black and silver paint, but both of these compositions should be designed for high-temperature surfaces. We applied the main black paint in 2 layers, if you make one layer, it will not shine so beautifully. Silver was used only to accentuate details;

Option number 5: Smoker-brazier made of metal sheet

Unlike the design of two gas cylinders, it is much easier to weld a metal sheet smokehouse. As in the previous case, from the tool we need a grinder and a welding machine.

As for the materials, in addition to the metal sheet itself, which, by the way, must be taken no thinner than 3 mm, we will also need a 35 mm corner, a pipe for arranging the chimney and a rod for suspensions, with a section of 6 mm or more.

The principle of operation of this version of the smokehouse-barbecue is exactly the same as that of the design, consisting of 2 gas cylinders. But to be honest, there is less fuss with sheets than with cylinders.

Ventilation windows here, as a rule, are not cut out; instead, a series of holes are simply drilled in the lower part of the walls.

A hinged lid is welded on top of the brazier. The photo shows a design with a semicircular shape of the lid, but this is not necessary, the lid can be even. The semicircular cover does not carry any functional load, it is simply more convenient to work with it.

As in the first brick version, rods are welded near the chimney to hang the product. It is advisable to equip the chimney itself with a damper, so that later you do not have to cover it with burlap.

A few words about smoking

Whatever the design of your smokehouse, perhaps the most important point is the choice of wood for chips. So, preference should be given to fruit trees - cherry, apple, apricot and the like.

It is absolutely impossible to use conifers and birch, with them the product will turn out with a bitter aftertaste. And the best option is juniper.

There are often tips on the net to make a smokehouse from an old refrigerator. This option is good, but only for a cold-smoked smokehouse. A heat insulator is laid in the walls of the refrigerator and high temperatures are not desirable for it.

And finally, a few short recipes for smoking different products.

Smoked meat and lard can be treated differently, but fish, especially hot smoked mackerel, is loved by most of the population of our great power.

It is not difficult to prepare it:

• Choose a good, dense mackerel, preferably large. Naturally, if it is frozen, then defrost it, rub it with salt and spices, since now there are enough spices for these purposes;
• Then leave the fish in a cool place for a day to soak, after which you can send it to the smokehouse, the smoking process lasts 20 - 30 minutes.

It is believed that the best wood for fish is alder. Plus, you need to not just put the fish on the grill, but spread apple tree branches and currant leaves under it.

To smoke a chicken, you must first wash it well, wipe it lightly with napkins and stuff it with garlic. Just cut the carcass in different places and stick garlic cloves into these cuts.

Next, mix salt with spices and rub the chicken inside and out with this mixture. The chicken should be marinated in a cool place for a day, but it is better to marinate it in foil. After a day, remove the foil, tie the paws and wings together and send the carcass to the smokehouse. Chicken is smoked hot for no more than an hour.

Harvesting lard and meat exactly repeats the harvesting of chicken. Only fat is desirable to stuff with garlic, and meat is already an amateur. Naturally, you buy a mixture of spices for a specific product. And do not try to take too expensive, imported bags of spices, from experience they contain a preservative, which I personally do not like.

Conclusion

For me, a hot-smoked smokehouse is an opportunity to cook a product not only with high quality, but also quickly. It's up to you which option to choose from the options above. In the photo and video in this article, many processes are shown clearly, and if something is not clear, write in the comments, we'll talk.

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Construction

For private needs, small smokehouses are often built. Work on their construction requires less money and effort, however, the principle of construction is common. A brick smokehouse consists of a stove, a smoke chamber with a frame, and a chimney.

Chimney

In the ground lay the place where the chimney will be located. Its width is 35 centimeters, height is 25, length is from two and a half to three meters. Under these dimensions, they dig a trench. Its bottom is rammed and laid out with bricks. This is done using a solution with clay, which gives it integrity and strength. In addition, this mixture does not emit toxins.

The chimney itself is laid out of red brick. This material is heat and crack resistant. Silicate and hollow bricks are not suitable. At the end of the chimney there will be a smoking chamber, and at the beginning - a stove. The smoking section must be higher than the firebox, this should be provided for when installing the chimney. If the smokehouse is located on a hill, the slope will turn out by itself, if not, it must be done.

When laying the walls, the brick is placed on the edge with the same dressing of the seams in all rows. It turns out two vertical brick rows.

The upper floor is made of brick with a house. All gaps formed must be covered. After manufacturing, the brick chimney is covered with earth 16 centimeters thick. In this case, the powder goes to the level of the smoking chamber.

Firebox

The construction of a smokehouse is impossible without a firebox. One of the options is the manufacture of sheet iron, followed by brick lining. Dimensions 40x35x30 centimeters. Very simple design. On one side there was a door and a blower, on the other a chimney.

Smoking chamber

The smoking chamber is installed last. This is the final stage. It is constructed by laying on edge.

The chimney channel should not go deep into the smoking chamber, a maximum of 30 centimeters.

For laying semi-finished products in the chamber, a side door is made of wood, protected by clay coating. The door must be fitted very carefully. During operation, fresh air must not enter the chamber.

During construction, hooks for hanging, grates for smoking are laid.

When the smokehouse is built, the stove is heated for five hours. This is the final preparation for work. The first batches should be made small in order to work out the modes.

Differences of a large smokehouse

A large stationary brick smokehouse is usually built in the form of a house. Fundamentally, it differs only in size, but there are some differences.

It smokes a large number of products from which fat flows. Under the smoke frame, it is recommended to place a tray for it.

In the area of ​​\u200b\u200bthe chimney passage, a compartment for storing firewood can be provided, they will dry well there. Firewood is used from deciduous trees except aspen.

To improve the quality of smoking, the smokehouse is supplemented with a filter. To do this, four rods are provided in advance in the chamber under the lower bars of the lattice. A filter made of burlap and stretched over a circle of wire is installed on them.

A valve is installed in the chimney. It will regulate the temperature of the smoke and its speed of passage, the color and quality of smoked meats will depend on this.

For ventilation, special tight-closing windows are made. Reinforced waterproofing is required. Liquid must not collect in the chamber, this would lead to mold, fungus, and unpleasant odors.

Mangal - smokehouse

You can make a barbecue grill. The brazier is installed in the upper, outer part of the device. It can be independent of the smokehouse or receiving heat from the smoking chamber. In this case, it is installed strictly above the chamber and its heating from it is provided.

Instruction

Far from all types and methods of building smokehouses are described. In general, the step-by-step instruction looks like this:

1. Location, foundation.
2. Construction of a chimney, furnace, chamber.
3. Exploitation.

Different types of smoking

During the construction of the smokehouse, it is determined for what type of smoking it is intended - cold or hot. If a large smokehouse is built on the site, it is universal in itself. Two grills for smoking are made in the chamber. Hot smoking is performed on the lower grate, cold smoking is performed on the upper one. A hot smoked smokehouse is usually a small smokehouse in the country. A small cold smoked smokehouse requires a separate extension. It is made directly above the firebox, and a hot-smoking chamber is laid out above it, into which smoke enters.

The main difference between these types of smoking is the temperature of the smoke. For hot smoking, a high temperature is needed, for cold smoking, 35 degrees is enough. No smoking should be carried out over an open fire.

Cold smoking is a much longer process, up to seven days. It is very dangerous not to smoke the product, you can get poisoned.

In general, smoking is a rather tedious business, as it needs the presence of a person. Wind affects the formation of smoke. From it, the temperature can rise sharply. A canopy is built over a small smokehouse, which does not have its own roof, which makes it possible to work in the rain.

So, understanding theoretically, listening to the advice of the masters, analyzing and thinking through, a lover of food with smoke can build a smokehouse on his site. It can become a center of attraction for friends, a great pastime.

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What are smokehouses?

You can smoke chicken thighs, lard, fish, homemade sausage, meat. When smoked, the products are saturated with wood smoke, acquiring a unique aroma and taste. Without a wood-fired smokehouse, this result will not be achieved. No liquid smoke, tea brews and other inventions of industry and resourceful housewives can replace real smoking with smoke.

On a personal plot, you can install both a purchased smokehouse, and build it from improvised materials with your own hands. Homemade smokehouse can be:

• from a metal or wooden barrel;
• from a bucket;
• from metal sheets welded together;
• brick.

At home, you can also smoke products in the chimney located in the attic of the house. To do this, it is necessary to build a smoking chamber near the chimney, into which smoke will flow through the chimney from the stove located in the house. This option is the most budgetary, but at the same time the most dangerous in terms of fire safety.

The most reliable design is a brick smokehouse. Moreover, the construction laid out by skillful hands can become a real highlight of the landscape design of the site. Using photos and drawings, you can build a functional, durable and stylish design.

Brick smokehouses differ:

• to size;
• by device:
• by functionality.

On the site, you can build both a very small in volume and a fairly impressive smokehouse. Large smokehouses are recommended to be designed in the form of decorative houses.

Smokehouses of various design can be used for hot and cold smoking of products. In the first case, the firebox will be located directly under the smoking chamber, dousing the products with hot smoke. Cold smoking involves a fire located slightly away from the chamber so that the smoke can cool before it reaches the food. Hot-smoked products are cooked on average 2.5 hours, but cold-smoked products take up to 7 days. The drawings clearly show the difference in the design of the two types of smokehouses. You can expand the functionality of the smokehouse by combining it with a barbecue or barbecue.

What is the smokehouse made of?

The design of any smokehouse consists of:

• furnaces;
• blew;
• chimney;
• smoking chambers;
• doors;
• top floor (roof);
• metal gratings and horizontal bars with hooks;
• drip tray for collecting fat.

Wood chips placed in the furnace form thick smoke, which is fed through the chimney into the smoking chamber. Combustion waste (ash) accumulates in the blower located under the firebox. Products in the smoking chamber are laid out on metal grates or hung on special hooks. To collect the resulting fat, it is imperative to install a removable drip tray.

Preparatory work

Choosing the right place for a stationary smokehouse is of great importance, since the smoking process is associated with fire, smoke and soot. The main requirement for fire safety is remoteness from residential and outbuildings on the site. The same rule applies to green spaces. It is also necessary to take into account that the area of ​​\u200b\u200bthe selected area is sufficient for laying the chimney.

The place chosen for construction must be cleaned in advance of foreign objects, debris and grass. It is also worth taking care of the necessary materials and tools. You will need:

• refractory brick;
• cement, sand, clay;
• wooden doors;
• sackcloth;
• roofing materials;
• metal corner;
• measuring instruments;
• trowel, hammer, spatula;
• container for mixing solution.

For quality work, experts recommend that beginners prepare a building drawing in advance and develop step-by-step instructions that you should follow when building a smokehouse with your own hands. It will not be superfluous to study the theory, get acquainted with the photo and video of the upcoming work.

Foundation laying

Like any building, a smokehouse needs a solid foundation. The first step is to mark up according to the size of the future smokehouse. For this, wooden stakes and a cord are used. For small smokehouses, a foundation 40 cm deep will be enough. If a more voluminous structure is being built, the foundation should be deepened more and reinforced during pouring.

For pouring the foundation, it uses a cement-sand mixture with the addition of gravel or crushed stone. In some cases, the foundation trench can be laid with construction debris, and poured with concrete on top. Since the load on the foundation of the smokehouse is small, such a device will be quite enough.

Advice. To ensure the waterproofing of the foundation, it is recommended to cover it with a layer of roofing material.

It will be useful to equip the basement. To do this, it is necessary to build a wooden formwork that is wider than the laid foundation.

Laying out the chimney

The principle of construction of any smokehouse is the same, regardless of its size and internal structure. First of all, the chimney is laid out - the main working element of the structure.

Under the chimney in the ground, they dig a trench of the following sizes:

• width - 50 cm;
• depth - 30-40 cm;
• length - 25-30 cm.

The bottom of the prepared trench is carefully tamped and a row of bricks is laid using clay mortar. It is important that along the length of the chimney there are two bricks located end to end to each other. The chimney channel is limited on the one hand by the firebox, and on the other - by the smoking chamber.

The rule for the location of the chamber implies that the smoke channel should rise from the firebox at an angle of 8-9 degrees. When laying the chimney, the brick is installed on the edge, and the dressing of all seams remains the same. The vertical walls of the chimney are erected to a height of 25 cm. The upper ceiling of the chimney is also made of brick. For convenience, it is recommended to perform it in the form of a house.

When the chimney is laid out, the mortar used must be allowed to dry. Next, the chimney is covered with a layer of earth, which is limited to the smoking chamber.

Attention! The chimney should not enter the smoking chamber by more than 25-30 cm. The layer of earth poured onto the chimney should be 12-14 cm.

We lay out the smoking chamber

When the chimney is ready, you can proceed to the construction of the smoke department. Here you can show your imagination by building a round, square or rectangular chamber. Drawings, photos, videos and step-by-step instructions, widely presented on the Internet, will come to the rescue. The most important thing is not to rush, but to lay out the bricks with high quality. For a home smokehouse, a chamber measuring 1 x 1 m and 1.5 m high will be quite sufficient.

Laying is desirable to perform on a solution of clay, laying a brick on the edge. Clay is a natural material, and when exposed to high temperatures does not emit harmful substances.

Metal pins are drilled into the upper part of the chamber, on which a grate or rods with hooks for products will be mounted. At the bottom, you need to provide fasteners for burlap, which is used as a smoke filter. In the middle - attachments for a removable grease tray.

From above, the chamber is covered with a special cover that regulates the density of smoke. If the design of the smokehouse provides for the installation of a roof, do not forget about the ventilated opening holes. When the frame of the smoking chamber is ready, you can install doors and mount devices for laying out products.

Furnace arrangement

The firebox is located at the opposite end of the chimney from the chamber. Its design is very simple. It is made of thick sheet iron with dimensions of 40 x 35 x 35 cm. A small blower is placed under the firebox to collect ash and provide draft in the chimney. At the back or side, the firebox is connected to the chimney.

From the outside, it is recommended to overlay the firebox with bricks. This will protect it from the effects of precipitation and give a complete appearance to the entire structure. In detail, the entire process of building a smokehouse on a personal plot can be viewed in the video.

Do-it-yourself step-by-step instructions for building a brick smokehouse

1. We lay the foundation for the smoking chamber.
2. We dig a trench under the chimney.
3. We lay out the chimney of bricks.
4. We build a smoking chamber.
5. We equip the firebox.
6. We give the building a decorative appearance.

Beginners in the construction business should not despair when building a brick smokehouse with their own hands. If you have a desire, then everything will work out! The main thing is to be patient, and slowly, step by step, do this painstaking work. As a result, a brick smokehouse will serve you for a long time and regularly.

Building a brick smokehouse with your own hands: video

dachadizain.ru

How to choose the location and functions of the smokehouse

Since it is possible to make a brick smokehouse only in a stationary version, several points should be foreseen in advance:

• Determine a place. For safe operation, you should choose areas remote from home. However, it is worth remembering that you will have to take the dishes and products to the place of cooking, so you do not need to make too much distance between the buildings. In addition, layout planning should take into account the peculiarity of the smokehouse, namely the constantly emitted smoke. It must not enter the premises.

• Prepare the site. The basis of the smokehouse will be a solid foundation, and to increase its durability, you need to resort to cleaning the area from debris, leaves and grass.
• Define purpose. Conventional do-it-yourself devices offer two types of smoking - cold and hot. The design can provide either one of these modes, or both at the same time.

TIP: It is necessary to decide in advance what types of smoking will be used when operating the smokehouse, as this will directly affect the peculiarity of its organization.

Dependence on the type of smoking

The do-it-yourself brick smokehouse device varies depending on whether cold or hot smoking is selected. Each of them has its own advantages:

• Cold-smoked food is stored longer, but is more expensive than the second method.
• Hot smoking is more beneficial, however, products prepared in this way will spoil faster than those created by the cold method.

One method or both was chosen for building a smokehouse made of bricks with your own hands - it is important to consider the following: for hot cooking, it is necessary to organize a hearth under the chamber, and for cold cooking, to the side with the supply of a smoke supply device.

Design features

Various sizes and types of designs allow for the presence of many elements in do-it-yourself smokehouses. However, the main parts are the fireplace itself, the grate and the firebox, the food grate with hooks and the lid, as well as the main element of the construction - brick.

How to make a brick smokehouse yourself

The best option is to form a smokehouse with two chambers, which will allow you to resort to different types of smoking. Therefore, after selecting and preparing a site for the construction of the device, you can begin to draw up a scheme of work. The painted stages and drawings of a do-it-yourself brick smokehouse should include:

• List of required tools. These include both parts of the smokehouse - bricks, doors, a grate and a metal lid, and tools for working - clay and components for the foundation, a spatula, a shovel and a container for the mixture.

IMPORTANT: Only refractory bricks are suitable for building a do-it-yourself brick smokehouse.

• Sequence of work: first of all, when building a do-it-yourself brick smokehouse, you need to prepare the foundation, then choose a scheme for laying bricks and building a smoke supply.

Foundation formation

A kind of concrete pad with a steel mesh inside will serve as a good basis. Creation comes down to a few simple steps:

• A hole is dug slightly larger than the future smokehouse with a depth of about 40 cm.
• The bottom of the pit is filled with a layer of sand and gravel.
• A steel mesh is placed on top.

• The dug hole is completely filled with concrete, left to solidify.
• A waterproofing layer of roofing material is placed on top.

Creating the base of a brick smokehouse

Since the device is a three-dimensional structure, it is necessary to approach the laying of bricks thoroughly. The best option would be to choose one of the existing schemes and sequentially build rows.

After the drawing is selected, you can start working:

• Using a trowel, concrete mortar is applied to the foundation.

TIP: For the mixture, you can use cement and fine sand in a ratio of 1 to 4. The mixed homogeneous mass should be gradually filled with water, remembering to stir until a thick consistency is formed.

• The poke of the brick is covered with mortar, then applied vertically to the already laid mortar. The next brick must be laid with a shift towards the joint.

• Ordering is in progress. Each row must be cleaned with a trowel from excess mortar, which is formed when the elements are shifted. At the same time, in order to increase the stability of the future brick smokehouse, the seams of the lower rows should be covered with solid bricks from above. In other words, observe the dressing.

Formation of a supply for a smoke

Such an element is an indispensable part of a smokehouse with the possibility of cooking food by cold smoking. It is created as follows:

• The trench is being prepared. The standard size is 0.5 m wide, 0.3 m deep and long. The bottom is rammed.
• A number of bricks are laid out, fixed with mortar. The height of the vertical wall should be about 25 cm.

• From above, an overlap is created in the form of a house.
• The solution is left to solidify. After that, a layer of earth about 14 cm should be poured from above to the smoking chamber.

TIP: The chimney channel should go no more than 0.3 m deep into the smokehouse.

Check before launch

Before using the smokehouse to its full potential for its intended purpose, you should check the correct operation of it in test mode. This will allow you to detect and eliminate deficiencies. You can do this in the following way:

• Fill the appropriate compartment with sawdust. In this case, the most preferred option would be cherry and apricot.
• Fire up the furnace.
• Place meat or fish in the smoker.
• Close the outlet pipe and wait until the inside of the smoker fills with smoke.
• Wait until the temperature in the smokehouse reaches 60 degrees, then open the smoke hole.

• Wait about half an hour in operating mode.
• Get groceries. If the brick smoker works correctly, the meat will be golden and hot.

Thus, having studied the device of a brick smokehouse, even a beginner in the construction business can create it with his own hands. At the same time, the smokehouse will show efficiency and safety, since it will be built according to verified steps and will pass the necessary checks.

kamin-maker.com

How to lay a brick smokehouse?

Before starting the construction of a smokehouse, you need to learn the basic basics of the brickwork itself, and then the process of building a smokehouse will not take you much time and effort, and most importantly, you can easily build a smokehouse of any shape, type and even color.

What building materials are needed for the construction and laying of a smokehouse from ordinary or special building bricks:

1. Brick (it is best to use a special brick, as it has the best performance properties);
2. Ordinary natural clay or clay mass with various additives and impurities;
3. Shovel for digging a hole;
4. A grate and ladder made of special or ordinary bricks, which you can do yourself for smoking meat and other products;
5. Wooden door for laying products or combustion elements;
6. Eight thick metal rods;
7. Durable metal lid;
8. Roulette for measuring length;
9. Level measurement device;
10. Plinth or plumb:
11. Construction blade for grinding - trowel;
12. Regular spatula;
13. Construction hammer;
14. Container for pouring and mixing mortar.
15. Conclusion.

Where is the best place to place a brick smokehouse?

When choosing a place for the stove, everything must be thought through and taken into account down to the smallest detail. Since in this article we are considering exclusively brick smokehouses, then this oval design will be capital and permanent, which means that at the slightest desire it will not be possible to move or put it in another place (if you need to change the location of the smokehouse, then it will have to be disassembled and build from scratch).

And that is why the location of the smoking oven should be ideal. Such a place should be: large, comfortable, located at the same time close to your home, but also at some distance so that you do not breathe smoke and combustion elements during the smoking process. It is also important to remember that smoking smoke can harm not only your health, but also the buildings and living plants that are on the site. Therefore, the place for the furnace should be quite remote. I repeat once again - the place for the smokehouse must be chosen carefully and take into account all possible nuances.

How to prepare the site for future construction work?

The place where the construction process will take place must be thoroughly cleaned of grass, dirt, debris and everything superfluous. If you decide to build a mini smokehouse, then the foundation must be poured thirty by forty centimeters in size (depending on the size of the smokehouse, the foundation area will increase).

If you want to build a large smoking apparatus in the area where it will be located, you should dig a large pit and pour the foundation into it with the addition of reinforced concrete (for strength and reliability of the structure).

brickwork

• Regardless of its size and shape, any masonry structure will start from the geometric plane where the unit to be laid will be located. In order to determine that very plane, it is very important to know all the sides of such a building element: spoons, pastel and poke. And the shaping stone of the same type can be completely different shapes and sizes.

It is important to know: there are three standard types of bricks - these are: double, one and a half and single.

• In each country, the standard sizes of building bricks basically differ from each other, but our country has long had its own rules and regulations about this. What should the correct brick look like? That is why the standard for a single brick is the size - two hundred and fifty millimeters in length, one hundred and twenty in width, and sixty-five in height. One and a half bricks have less compact dimensions: two hundred and fifty by one hundred and twenty and eighty-eight. Well, a double building brick has dimensions exactly two times larger than one and a half.

Also during construction, bricks of standard M one hundred and fifty are very often used. Its dimensions are almost identically close to a double brick. Learn how to bake bricks at home here.

Thickness of brickwork

1. Laying in half a brick;
2. Masonry in one brick;
3. Laying one and a half bricks;
4. Masonry in two bricks;
5. Masonry in two and a half bricks.

As a rule, the thickness of the brickwork with your own hands is determined by a special metric system.

• It doesn’t matter what kind of brickwork (whether it’s made by hand and at home or produced at a large manufacturing plant) occurs according to a certain construction scheme, which, without deviating, adheres to. According to these rules, the joint of two bricks of a separate, lower row must always be covered upon completion of the masonry. This is done so that in the future there are no extra seams.

This technology is called ligation of seams, and in order for you to get the right brazier with a smokehouse made of bricks, you need to do only three ligations of the seams of the smokehouse - spoon ligation, chain ligation and cross ligation.

It is important to know: before starting the construction of the smokehouse, it is necessary to lay the foundation for it and the base for the walls of the barbecue. The foundation should be no more than thirty to forty centimeters in size, but if the land on your site is very damp, then the foundation can be made several times larger.

It is best to pour the foundation from a mixture of cement and sand cleaned of impurities with building additives (crushed stone and so on).

It is important to know: also, based on the complexity of the construction, it is necessary to determine whether it is necessary to make a flooded floor screed or you can leave the floor from the ground. In addition, you can build a small plinth to protect the smokehouse.

The process of laying the plinth

To do this, on the basis of the smokehouse (foundation), with a trowel, you need to apply a solution to a pre-constructed formwork, which should be slightly larger than the size of a spoon and a poke. Next, attach the brick so that it fills all the vertical seams.

If the applied mortar has come out a little from the seam, then it must be carefully removed with a trowel so that the brick takes the correct position, it can be slightly knocked out with a hammer or the same trowel.

What are the options for sealing joints in the construction of structures made of strong, building bricks:

1. Sewing a seam into an empty space;
2. Sealing a visible seam by cutting it slightly;
3. Expanded sealing of the seam with its bending inward;
4. Extended seaming with raised elements.

If you decide to put an ordinary, stationary stove made of building bricks in the backyard of your house or country cottage, then you naturally want to decorate it properly (beautifully, neatly and unusually), but before proceeding with the design and decoration, it is very important to repair and embroider all visible seams.

What does a standard smokehouse consist of

Any smoking oven consists of:

• gate valves;
• Hook for hanging and fixing meat over the smoker;
• Capacity for bookmarking products.
• Chamber for cold smoking of meat products (such a chamber is available only in a universal and cold smoking apparatus);
• Chamber for hot smoking of meat products (such a chamber is only available in a universal hot smoking apparatus);
• Compartment for loading sawdust;
• "Bunker" serving to collect ash, slag and other remaining harmful products after the smoking process. It is also called - ash pan:;
• Compartment for loading dry firewood;
• A small chimney for the correct direction of smoke on the meat;
• Special brands or corners for overlapping.

Depending on the type of smokehouse, the construction period and the amount of materials that need to be spent during laying vary significantly. For example, if you are building a cold-smoked smokehouse, then the laying time will take from two to three days (depending on the skills of the master and how quickly the work process itself is carried out).

It is important to know: if you like not only well-smoked fish, but also very juicy, then it is better not to use a cold-smoked apparatus for seafood, because due to the fact that fat will not get directly onto the meat, the final product will turn out much harder, although they will keep for a longer time from the moment of preparation.

There is also a universal brazier with a brick smokehouse, which, thanks to laying in several rows (namely, twenty-seven brick rows), can combine both cold smoking and hot smoking. But, such masonry is more complex and will take much longer to build.

It is important to know: the most important thing in laying a brick smokehouse for a novice builder is to correctly and accurately with the number of required rows and not to lose count during the construction process.

How to build a small smoke oven? A few simple but effective tips.

If you want to save your time, effort, energy, money, or you simply don’t have a place to place a large cold or hot smoker, and the desire to have your own home-made smokes is unstoppable, then a small home smokehouse would be the best option for you. Its construction, as it has already become clear, will not take much time, but it is also necessary to follow the sequence of all actions and the main building rules.

So let's get started:

• First, you need to lay a place for installing a special chimney in the ground of your site.. The length of the total section of the entire part should at first be approximately two hundred and fifty to three hundred centimeters, its width thirty-five centimeters, and its height about twenty-five centimeters. It is best to use standard red, building bricks to build a chimney, since cheaper silicate bricks can release very harmful substances and fumes when heated.
• The smoking chamber must be located at the very end of the common channel. The height of the chamber should not exceed one hundred and fifty centimeters. To build such a structure, you can use brick ribbed masonry.
• Before you start laying the channel, you need to dig a small trench. Its depth should be exactly thirty-five centimeters, and the total width - fifty-five. Also, we must not forget to take into account that the firebox should be located slightly above the smoking chamber.
• Next, you need to lay the walls for the future chimney. All walls must be neatly and correctly laid on a brick base. In this case, the brickwork is also done on the edge, and the dressing of all visible wall joints must be the same (for the stability and reliability of the entire structure). In the end result, the entire wall should be exactly twenty-five centimeters high, and stand slightly on edge.
• Next, you need to block the very top of the channel(it can be easily covered with ordinary red brick).
• After you have blocked the chimney, then at its end it is necessary to install the smoking chamber itself. This must be done very carefully and so that the channel does not go very deep into the chamber itself (no more than thirty centimeters).
• After the chimney and flue are dry it is necessary to fill everything tightly with ordinary soil to the level of the smoking chamber (this layer should be no more than fifteen centimeters in height).

The most important rules and points in the construction and laying of a brick oven - smokehouse:

1. The most important thing when building a good smokehouse that will serve you for many, many years and will delight not only you, but also relatives and friends, you must use not cement to coat all wooden parts, but only clay and clay mortar with various natural additives (sand and so Further). Also, one should not forget that clay is a natural material that has excellent performance properties and, during the smoking process, emits an incredibly pleasant, natural smell, which is also transferred to meat and other products during smoking.
2. What to do if there is no natural clay? Ways and methods of its replacement.

If you have neither clay nor the opportunity to get it, and you are in a hurry with the construction of a brick smokehouse, then clay can be replaced with ordinary earth. As already mentioned above, it is better not to use a solution of cement.

• When laying brick walls for a smokehouse, one should not forget about strengthening with thick rods made of durable metal (exactly eight pieces are needed, a special grate will be laid on these rods). Since the first four metal rods must be installed so that they do not reach exactly twenty-five centimeters to the very top edge (twenty-five centimeters is for a smoke oven with a cold smoking function, and a little more for warm smoking).
• If you have the desire and time, you can install a special filter in a smoking oven (of any type). To do this, it is necessary to pull the usual burlap on top of the wire circle (which is located under the lowest rods). The installation of this filter must be considered even before the construction of the smokehouse is started, since four additional metal rods will be required to place it. Also, we must not forget that after installation and already during use, the filter must be slightly softened with filtered water.

1. No matter how praised a metal chimney is and attracts you with its cheapness, reliability and durability, it is best to build a brick chimney according to the old tradition. It will not only be easier to clean it from the remnants of combustion products after smoking, but the brick chimney will last you much longer.
2. In the smoking compartment, it is imperative to provide and make a light, removable tray so that fat and other residual products do not fall on the products, but drain. Also, in addition to the fact that without such a tray, the meat will be fatter, harmful impurities and slags will accumulate, which, after several years, will cause unpleasant odors during smoking, which will certainly fall on meat and other products.
3. If you are not particularly eager and do not want to spend energy and precious time building complex and powdery structures, then the ideal options for you would be to build a structure that consists of four walls, one door and several holes for installing poles in a horizontal position, and under with a slate roof, it is necessary to leave room for the gaps in which the thrust will be installed. Next, you need to build a small blower, or you can simply leave one small removable brick at the bottom of the finished structure so that the thrust itself increases several times.

stroykirpich.com

The principles of the construction of hot smoked smokehouses with a water seal

Factory-made smokehouses are good for everyone: they are comfortable, beautiful and well equipped. But most of these products have one significant drawback: so thin metal as far as possible for this type of apparatus.

Manufacturers seek to save on everything and produce stainless steel products with maximum allowable minimum thickness. This was the reason for a considerable number of negative reviews, in which consumers complain that after several smoking sessions the device “leads”, and its further use becomes problematic.

Photo 1. The process of cooking fish in a do-it-yourself smokehouse. Products are laid out on a special grid.

This implies the first rule for the construction of home-made hot smoked smokehouses: they must be made of metal with a thickness not less than 2 mm.

For this you can use:

• metal barrels;
• tanks and tanks;
• refrigerators;
• washing machines;
• deep and voluminous cauldrons and braziers;
• large pots.

The peculiarity of hot-smoked smokehouses is that they are heated from a source located immediately below them. It could be open fire(bonfire, gas) or electric stove. There is another design option in which the firebox is connected to the smoke chamber with a very short chimney, up to 50 cm length. Usually these are high-performance, large-sized, stationary smokehouses, the arrangement of which requires a lot of work.

chimney- an important element of the smokehouse. Traditionally, it is made from a metal pipe with a knee. At the top of the chimney must be damper, which controls the traction force. This is the second rule for hot smoked smokehouses.

The third is that lattice, on which food is placed, should be at such a distance from the bottom of the chamber that it is sufficient for a slight cooling of the smoke, otherwise it will turn out not smoking, but cooking.

The optimal height of the lower tier of gratings from the bottom is 10-15 cm. This must be taken into account when choosing a product for a smoke chamber.

Often, smokehouses are equipped with a water seal. It is a chute located along the perimeter of the metal case. Before smoking, the chute is filled with water, which prevents the spread of strong odors that form during the smoking of food.

The correct smokehouse from the tank

For a portable smokehouse assembled in haste, a metal tank is ideal capacity from 20 l. It needs to be set to a specific platform of bricks, which is built in the form of two opposite walls. A fire is lit between them.

To make a smokehouse, chips are poured into the bottom of the tank with a layer 3-5 cm. Install a grate inside of such a diameter that it is at a distance 10-15 cm from the bottom.

To do this, legs can be welded (or otherwise attached) to the grate. If it is not possible to make legs, into the walls of the tank in 3-4 places bolts are screwed around the circumference. They put a grid on them.

Similarly, you can make the second and third tier.

In the lid for the tank they punch or drill several small holes to remove smoke and steam.

Device from a barrel for smoking meat, fish, lard

There is Several variants making smokehouses from metal barrels. But you can go the other way: make two portable smokehouses from one barrel. One for fish, one for meat.

This method is suitable for those who do not seek to lay as many products as possible in one go, but want to get their excellent quality.

Whether the whole cask is used, the device of the smokehouse remains unchanged.

Materials for manufacturing:

• bars(reinforcement will do);
• gratings for sawdust and products (can be made from electrodes No. 4 or thick wire);
• pieces of metal pipe diameter 15-25 mm and length 3-5 cm (3 pcs);
• fat tray(you can use foil folded in the form of a plate with sides);
• door metal hinge;
• metal latch for a door (espagnolette of any type);
• metal grid type "chain-link";
• bricks (8 pcs);
• fasteners: metal screws and bolts.

Manufacturing steps

Step 1. Preparing the barrel.

The container is washed to get rid of the smell. This is where car wash comes in handy. If there is a mini-sink, use it.

Photo 2. Diagram of a hot-smoked smokehouse with an electric heating device from a barrel. Inside you can install several tiers for cooking.

Step 2. Making the cover.

From the top of the barrel retreat down 5-6 cm and draw a line around the circumference of the container. With the help of a grinder and a disk for metal, the marked part is cut off. It usually has two holes: a large one and a small one. The first is left closed, and the second is opened. The side walls are cut with a grinder every 1-1.5 cm. Slightly bend this "herringbone" outward. Thus, a tight fit and adjoining of the lid to the smoking chamber is obtained.

Step 3. Making the door.

On high 5-7 cm from the bottom of the barrel, a rectangle is drawn of such a size that it is enough to excavate the ash and lay the chips and cut it out with the help of a grinder. On the right, two holes are drilled and one part of the door hinge is fixed. They try on the door to the barrel, find the hinge attachment points and fasten it. Screw the latch in the right place.

Step 4. Making a stand for a pallet.

Inside the barrel, in three places equidistant from each other, pipe sections are welded to the bottom (or fastened to metal screws).

Step 5. Making grids for products.

A herringbone lid is placed on a metal mesh and outlined around the circumference with a marker, and then cut out with scissors for metal or sawn with a grinder.

Step 6. Arrangement of stops for metal gratings.

The internal equipment of the smokehouse, as a rule, consists of several tiers. The significant height of the barrel allows you to make 3—4 tiers. To do this, you need the appropriate number of grids.

For each tier, they build 3-4 supports from bolts with a section from 10 mm. First, holes are drilled in the right places with a drill of the required diameter, then bolts are inserted and fixed from the inside of the barrel with nuts.

Step 7. Furnace (hearth) device.

From 8 lay out bricks 4 joining walls, each of which must be a height of 2 bricks.

Step 8. Making a support for the barrel.

In order for the smokehouse to be raised above the hearth, supports are needed. Here the master has room for imagination. Can be welded to the bottom 3-4 legs, you can build two brick walls in the immediate vicinity of the hearth.

Step 9. Chimney device.

Since there is a hole in the lid of the barrel, it will serve as a chimney. To regulate traction, it is simply covered with a metal plate or stone. But you can also ennoble the smokehouse: weld a hollow tube to this hole.

Photo of finished smokehouses

Photo 3. A factory-made smokehouse of a cylindrical shape, made of stainless steel.

Photo 4. The process of smoking in a smokehouse with a water seal. At the top of the device is a flue outlet, from which smoke comes out during cooking.

Photo 5. Smokehouse during cooking in it. The brazier is used as a fire chamber.

Useful video

Watch a video that shows in detail the process of making a hot smoked smokehouse with your own hands.

Do-it-yourself brazier smokehouse made of bricks is not uncommon in summer cottages and household plots.

It can be built from stone, welded from metal. A cold-smoked brick smokehouse is considered universal and most convenient. When installing it in the country, you can save on the purchase of smoked hams or sausages.

The construction of a smokehouse involves laying a chimney, so the construction site is prepared carefully.

The location of the chimney is cleared of rubbish, grass, foreign objects. There should not be tall trees or green spaces nearby. A brick smokehouse-brazier involves making a fire during the cooking process, so the site must be of sufficient size to accommodate a trench for the chimney.

Materials and tools

Before starting work, materials and tools are brought to the site. You need to prepare materials:

sand, clay; cement; crushed stone (gives strength to the foundation); gravel (for the base); metal rods for reinforcement; refractory or ceramic bricks (silicate is not allowed); metal grate or metal rods for the smoking chamber; doors to the smokehouse and ash pan; burlap (as a smoke filter); metal valve for the chimney; roofing materials (optimally cermet); roofing material.

The traditional set of tools for laying bricks and foundations:

trowel; hammer (pick); spatula; trowel for jointing (if laying “for jointing” is planned); shovel for mixing mortar; containers for mortar (buckets, construction trough); measuring tool: level, angle, plumb line, tape measure; construction gloves .

There should be water nearby (especially in suburban areas, where it is imported).

The procedure for the construction of a smokehouse

A do-it-yourself brick smokehouse is built exactly according to the instructions, which requires a lot of patience. During its construction, it is necessary to follow the order of construction work.

You can choose any brick smokehouse project, but all designs have basic elements:

foundation (base), chimney; furnace part; smoking chamber.

Before building a brick brazier-smokehouse, you need to make an approximate design drawing. It should be decided: it will be a smokehouse for hot or cold smoking, a universal option with two smoking chambers.

Foundation construction

Building a foundation for a smokehouse

It is not difficult to figure out how to make a brick smokehouse.

The building material has a lot of weight. The strength of the structure will give a quality foundation. With the help of pegs and a rope, they mark out a platform that is slightly larger in size than the future smokehouse.

They dig a recess in it from 40 to 60 cm. They fill it with gravel and sand and water it with water. Reinforcing bars are laid and concrete is poured.

Read now: Do-it-yourself cold smoking chamber

Construction debris can be used instead of gravel. Sometimes they do without reinforcing rods.

Advice! If the smokehouse is built in the summer, then the concrete during the drying process must be poured several times with water at intervals of 5-6 hours. This will strengthen the structure.

When the concrete pad dries, a roofing material is spread on top for waterproofing. The concrete plinth is poured into a wooden formwork installed around the perimeter.

Chimney trench device

The construction of a cold-working brick smokehouse provides for a trench. Through it, smoke will be supplied to the smoking chamber.

The optimal dimensions of the chimney channel:

2.5-3m long; 35-40cm wide; 25-30cm high.

The excavated trench is lined with ordinary red brick masonry on the edge.

Important! It is impossible to use silicate brick and asbestos pipe for the chimney. They release toxic substances that are hazardous to health.

The upper part of the chimney is laid out of brick in the shape of a house. When the structure dries, it can be sprinkled with earth by 10-15 cm. The chimney should not go into the furnace part by more than 20-25 cm.

Furnace device

Smoking furnace device

At the end of the chimney, a furnace part is arranged.

It can be made from sheet iron or refractory (chamotte) bricks. The optimal dimensions of the firebox are 40x35x35 cm. An ash pan is installed under it.

Important! The flue must rise above the firebox by about 9°.

Outside, the furnace part is lined with bricks.

How to make a smoking chamber

On the other side of the chimney channel there is a round or rectangular smoking chamber. Approximate dimensions are 1x1x1.5 m. Metal rods are laid at the top of the chamber.

A grate or food hooks will be attached to them. At the bottom, fasteners are made for burlap - a smoke filter. The chamber door is cut out of metal or wood. It must be firmly attached and closed as tightly as possible so that smoke does not leak out. A metal roof over the entire structure will complete the structure.

Location of the smokehouse: where is better

A brick smokehouse should be beneficial and not cause inconvenience. It is almost impossible to dismantle and move the capital structure.

When choosing the location of the chimney, they are guided by the following criteria:

the smokehouse should be located at a distance of 2-4 m from the main buildings; the smoke from it should not fall into the windows of the house; the place should be blown as little as possible by the winds; a convenient approach and maintenance should be provided for the smokehouse; there should not be green spaces near the construction site.

When building a brick smokehouse in the country with your own hands, you need to remember about fire safety during operation.

The size of the area that the smokehouse will occupy depends on the type of design chosen. You don't need a lot of space for a hot-smoked chimney. When laying an underground chimney from the furnace to the smoking chamber, at least 3 m is required.

Brickwork smokehouse barbecue

Brickwork smokehouse barbecue

With minimal experience as a bricklayer, a brick brazier with a smokehouse can be built in a short time. The main thing is to have a detailed drawing project at hand.

How to make a smokehouse from a brick: basic requirements

When starting brickwork, you need to remember:

the brick is moistened with water before work; the laying angle is observed, measuring it with a level and a plumb line; the seam between the bricks should not be wider than 12 mm; each next row of bricks should go with an offset.

When laying out a brazier with a brick smokehouse for the first time, it is better to use the ordering scheme.

What should be the mortar for masonry

You can buy a ready-made dry mortar for laying the smoking chamber, or you can mix it yourself. Ratio: 3 parts sand, 1 part cement and slaked lime (or clay).

Any solution can be used for the foundation and masonry of the outer walls of the smokehouse. Restrictions for the composition of the solution exist when laying the furnace part of fireclay bricks. When laying structures intended for operation at high temperatures, cement is not used - the seams will quickly crack.

A brick smokehouse for hot smoking will last a long time if it is made with high quality and placed in a good place.

The entire structure of the smokehouse must be protected from atmospheric precipitation - a roof with a house will do. When the function of the smokehouse is combined with a brazier, a grate must be provided for it when laying. The chimney is an important part of the structure. As a rule, it consists of 10 rows of brickwork. A valve must be provided in the chimney to adjust the draft. This is necessary for a uniform smoking process. It is convenient to use ordinary sawdust as fuel.

It is better to take the wood of fruit trees, oak, birch, maple. Conifers are not used - the resins in them give bitterness and an unpleasant aftertaste to smoked meats. This rule applies to both smoking and cooking on the grill. Hot smoked products are juicier, but less stored than cold smoked dishes. Cold smoked products will take at least 7 days to get a quality product.

Drawings of models intended for cold and hot smoking should be selected taking into account the needs of the family.

A do-it-yourself brick smokehouse is a great opportunity to regularly pamper yourself and your family with natural smoked products, the quality of which you can rest assured.

Juicy meat, crispy bacon or fragrant mackerel for beer, cooked in a smokehouse, have a unique aroma and taste that cannot be compared with store-bought counterparts. However, before enjoying natural smoked meats in the open air, you need to properly build a smokehouse, taking into account the smallest nuances. This is a rather complicated and time-consuming process, but the result is really worth it.

Building a smokehouse in the country with your own hands: what to consider?

Before proceeding directly to work, you need to consider the following points:

Location. The smokehouse is best placed so that its smoke does not interfere with either you or your neighbors. The smell of smoked meats is quite persistent and can be strongly felt for a long time. Materials.

Today, a smokehouse can be made from anything, even an old refrigerator. However, the best material for construction is refractory brick. Such a structure is durable and has an aesthetic appearance. Types of smoking.

Decide which type of smoking you want to use - cold or hot, because each of them requires a special building design. Products. The design of the system depends on what you are going to smoke. Please also note that the smokehouse must be adapted for certain types of products.

Cold or hot?

Smoking is one of the oldest and well-known methods of cooking.

With it, you can effectively reveal the taste of meat and fish, using the process of burning wood. The smoking itself can be carried out hot and cold. With hot smoking, the dish gets a richer taste and aroma, but cold smoking is more expensive, but allows products to be stored longer.

The main difference between smokehouses for cold and hot smoking is the type of construction of a brick oven.

During hot smoking, the ignition source is placed directly under the chamber, and during cold smoking it should be placed to the side, while the smoke is supplied to the chamber through a special supply. More complex in design is a universal smokehouse, which can be used for both cold and hot smoking . It is often installed in 27 brick rows. If you like smoked fish and other seafood, the cold smoking method will make the finished product firmer and last longer.

What you need to know when building

Regardless of the size and type of smoking, almost all do-it-yourself brick smokehouses have the following elements: a firebox, a fireplace, a grate and a metal grate for products with hooks and a lid. When building a smokehouse, it is necessary to use not only bricks, but also clay, which is a completely natural product and does not give food odors. If clay is not found, it can be replaced with ordinary earth, but cement mortar should not be used.

Although many use metal chimneys because they are cheaper, it is best to build this element out of brick. To protect food from precipitation, install a metal cap over the pipe.

When building a smokehouse with your own hands, do not forget to install such an important element as a metal tray in the smoke compartment. In the process of smoking, the remaining fat will drain into it, which will avoid the appearance of an unpleasant odor and taste. Instead of hooks for hanging products, you can install ledges for mounting removable gratings.

How to build a brick smokehouse: stages of work

Before proceeding directly to the construction, you need to accurately calculate all the details, prepare a work plan and drawings. Pay enough attention to the preparation so that you do not miss any important details later.

The construction of a smokehouse consists of several important stages:

Preparation of a place for a smokehouse. Purchase of materials and tools. Installation of the foundation. Installation of brickwork. Construction of a smoke supply (for cold smoking). Checking the operation of the finished structure.

After choosing a place, proceed to the work plan and drawings of your future smokehouse with the necessary parameters. Check out several typical options for ready-made hot and cold smokehouses and choose the one that suits you best. Write a step-by-step action plan, after which you can proceed to the next step, namely, the collection of material and the necessary tools.

What will be needed for construction?

To install a smokehouse with your own hands, you will need:

Brick (ceramic or refractory type, silicate is not recommended). Clay (can be replaced with dry mixes). Ordinary construction tools. Container for mixing mortar. Door made of wood. Metal grate and rods for products. Metal cover. Level. Rubber mallet .Spatula and trowel.Constituents of the foundation.

Installing the foundation for the smokehouse

The first stage is the construction of the foundation.

For it, prepare components such as crushed stone, sand, concrete and steel mesh. Ready-made concrete slab may be suitable. In the manufacture of a concrete pillow, you must do the following:

Prepare a hole of the required size. At the bottom of the pit, lay and level a mixture of crushed stone and sand. Lay a metal mesh on the bottom, then pour concrete on top.

After the concrete has completely hardened, you can proceed to the next stage - the installation of brickwork.

Brickwork

After preparing the foundation, you can proceed to the construction of brickwork.

Apply concrete mortar to the surface of the foundation with a trowel.

After that, attach a brick, which should not reach the joint a little. Spread the poke of the brick with mortar to fill the vertical joints. Each of the bricks needs to be pressed down a little and pressed firmly against each other to prevent the appearance of cavities. Remove excess mortar that protrudes above the seams with a trowel. To install the brick correctly, you can lightly tap it with a rubber mallet.

When installing each row, check the row with a level to prevent displacement of the masonry angle. The ideal thickness of vertical and horizontal joints is 12 mm. Minor deviations from this norm are acceptable. In order for the structure to be stronger, dressing is necessary. In each of the corners, the bricks should completely cover the seams of the previous row.

For this reason, it is better to start ordering bricks from the corner. In bricklaying, the most important thing is to correctly install the first rows, which need to be given special attention. After installing the masonry, it is necessary to grout the joints so that the structure takes on a more aesthetic appearance. In general, brickwork is not such a simple matter. If you doubt your skills, it is better to invite a specialist.

Installing a smoke inlet

For a cold smoked smokehouse, be sure to consider the smoke supply.

For the construction of such a structure, it is necessary to dig a trench about 2 m long, about 50 cm wide and 30 cm deep. Near the walls of the trench, it is necessary to lay bricks on the ribs, and when making the mortar, clay and sand must be mixed in a ratio of 3 to 1. The finished structure must be filled with asbestos or covered with a metal coating.

After laying the walls, it is necessary to perform such a stage of work as overlapping the top of the smokehouse. This can be done with a regular red brick. The installation of the smoking chamber itself should be carried out quite carefully, while the depth of the chamber should not exceed 30 cm for greater convenience.

The chimney channel in the smokehouse should be between the firebox and the smoking chamber, which is located slightly above the firebox. The optimal ascent rate is about 9 degrees.

If desired, a filter can be placed in the smokehouse oven.

It is quite simple to make it - a metal circle covered with burlap is installed under the wire rods at the very bottom. A place for the filter must be provided initially, since four metal rods must be prepared for its fastening. After installing the system and immediately before use, the filter must be moistened with distilled water.

If you want to build a simple structure that will not take much time to install, then a four-wall smokehouse with one door and holes for mounting metal poles is ideal for you. Under the slate roof, it is necessary to provide space for gaps where the traction will be installed. Don't forget to install a blower or leave 1 brick space at the bottom of the smoker to increase the draft during smoking.

After completing the installation of the chimney and smoke channel, it is necessary to let them dry, and then cover everything with earth to the place where the smoking chamber begins (the height of this layer should be around 15 cm).

Commissioning

When the smokehouse is ready, it's time to test it. To do this, do the following:

Pour sawdust into a special compartment. The ideal option is alder, a wood traditionally used for smoking products.

Fruit tree species are also good - apricot or cherry, for example. From the inside, the oven should be filled with smoke. To keep the process under control, provide a thermometer in the design. When the temperature rises to 60 degrees, you need to open the outlet at the top of the smokehouse. Wait half an hour so that the products are properly saturated with smoke.

After this time, you can open the door and carefully remove the contents. Meat or fish should be hot and acquire a characteristic golden color. If during the test of the smokehouse you see smoke coming out of the walls, it means that the bricks in the masonry were not smeared tightly enough. Thus, you can see the weak points of the structure and fix the problems in time.

How to make a large brick smokehouse?

If you plan to make a large brick smokehouse, it must be built like a small house. Such a design may include not only the main elements, but also an additional place for firewood, as well as a fat tray. Often, large smokehouses are complemented by a barbecue, which makes the building not only beautiful, but also allows you to cook more options for delicious dishes in nature.

At the top of the smokehouse, it is necessary to install a chimney equipped with a valve to adjust the temperature and speed of the smoke flow. Do not forget to grease the doors and other wooden elements with clay to avoid fire during the cooking process.

Large smokehouses can be made one or two-tier, horizontal and vertical type. On the Web, you can find many drawings of various smoking ovens, with which you can delight yourself and friends with real homemade smoked meats with a unique taste.

Conclusion

As you can see, it is not easy to build a smokehouse out of bricks with your own hands, but it is quite realistic. If you carefully work out the design plan and strictly follow all the stages of work, you can build a reliable and convenient furnace that will last you for many years. If you encounter any difficulties during the work, you can always watch the video about the installation of the smokehouse carefully or seek help or advice from professional installers.

Homemade smoked meats are a delicious treat that is hard to refuse.

Own smokehouse will allow you to make delicacies right at their summer cottage. The owner of the household plot will not have to buy products of dubious quality in the market. It remains only to find the answer to the question that interests many summer residents: “How to make a smokehouse with your own hands?”.

Smokehouse for giving from a barrel

When the drawing of the future product is made correctly, there is no doubt that the homemade product will work properly.

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How to make a smokehouse with your own hands from improvised materials

The smokehouse option should be simple. Then the summer resident will be able to make a homemade product in a day or a few days. After the product is ready, the owner will have access to the original version of the preparation of delicacies - smoking.

If the owner of the cottage is a practical person, then he will like the idea of ​​\u200b\u200bmaking a useful thing with his own hands.

Wood remains the most common building material: products will have a unique aroma. A cold smoked smokehouse is installed on a slope. Craftsmen can adapt an old refrigeration unit for a smokehouse. To completely re-equip it, the master will need only two hours. However, such a device has significant drawbacks:

release of toxic substances; unpleasant aftertaste.

It is better to replace an old refrigerator with an eco-friendly wooden structure in the form of a box or box. Then, when using smoked products, there will be no unpleasant moments and health problems.

How to make a cold-smoked wood smokehouse with your own hands: phased construction

When wood is used as a building material, there is no need to worry about the possibility of a slight ignition of the wood when it comes to organizing cold smoking: the resulting smoke has a very low temperature. The building is easy to set up on your own. The only prerequisite is the placement of the structure on a slope.

Wooden smokehouse option

The building is perfect for cooking smoked meats with a delicious taste. Its constituent parts are:

hearth; adit-chimney; smoking chamber.

Stages of building a cold smoked smokehouse on a slope:

The construction of the structure begins with the construction of a chimney. You need to dig a mine.

It is easier and more reliable to make it in the form of a moat (width - 30 cm, depth - 50 or 60 cm, length - 1.5 m). A pipe with a diameter of 15–20 cm is laid in the mine. It must be carried out from the fire to the entrance to the structure.

A practical method is to use welding. A reliable connection will last a long time. After the construction of the mine is completed, you can start the firebox. The place for the hearth is laid out of bricks.

An alternative way to weld a metal box. To do this, a cube with an edge of 40 cm is attached to the pipe where the valve is installed. Scheme of a brick smokehouse This design allows you to create the necessary traction. Another solution for the hearth is the installation of a potbelly stove. Installing a smokehouse chamber in the country includes the installation of a wooden product above the chimney.

It is necessary to take care of the tightness so that the smoke does not escape from the chamber. Lattices are installed, and special hooks are also hung. A valve with a removable panel is installed so that it is easy to put the workpieces inside and take smoked products.

How to make a stationary brick smokehouse with your own hands

Brick will look aesthetically pleasing. The smoked products obtained in such a facility are no worse than from a factory stainless steel smokehouse. But the cost of the latter is much higher than the money you spent on making useful homemade products.

Do-it-yourself cold-smoked smokehouse for giving with your own hands will help make meat and fish delicacies even tastier at no additional cost. In order not to be mistaken in the calculations, a drawing of the future structure is carried out before the start of construction. So, you can see how much building materials you need.

Stages of construction of a stationary smokehouse in the country:

For a brick building, a small slab foundation is made.

The place where the camera will stand is selected. Under the base make a pillow of gravel or sand. The foundation is poured with a common layer and reinforced.

The depth of pouring the foundation should not be less than 30-40 cm.At the same time, a trench is being built for the chimney. A pipe or a box made of bricks can come in handy here. A chimney with a length of 1.2 or 1.5 m is arranged, then the construction of a firebox. A metal box or a brick box is suitable for it.

The firebox is connected to the chimney. Wall laying can be done in any way. The main thing is that in the process of their construction, do not forget to install metal rods for which food hooks will cling.

How to make a universal smokehouse with a barbecue with your own hands

This building for a summer residence is quite complex, but it is able to satisfy any requests of its owners. With it, you can fry, smoke food and cook them on the grill.

The structure should be located as far as possible from wooden buildings. Under it make a solid foundation. It is good to use concrete.

Step-by-step instructions for building a foundation for a smokehouse

A drawing of a brazier with a smokehouse allows you to clearly determine the place for each structural element.

A barbecue smokehouse can have not only a brazier, a smokehouse, a barbecue and a cauldron. The latter requires an additional chimney. If you use iron circles with different diameters, then they will fit under various dishes in which they usually cook: for example, you can boil a kettle.

How to make a smokehouse with your own hands using a metal barrel

A stainless steel barrel with a volume of 100-200 liters is pre-cleaned and washed. In the bottom you need to cut a hole for installing a chimney. A stainless steel barrel is placed on a special stand made of bricks or blocks.

The top cover should be cut off from the product, which is subsequently adapted under the pan for the fat flowing out during the smoking process. Its diameter should be less than the diameter of the barrel. Then the smoke will pass unhindered.

To smoke products using the cold smoking method, you need to make a grate.

An alternative option is to fix the pieces of reinforcement in the barrel from above. In addition, you can install several grates in one smoking barrel. They are installed at a distance of at least 15 cm from each other.

Design diagram and photo of the finished barrel smokehouse

To fix the grates, loops are welded to the walls of the smokehouse.

How to make a smokehouse for cold smoking from other improvised materials with your own hands

Skilled craftsmen independently make useful homemade products from stainless steel. To make a camera, you need to take a sheet of stainless steel.

The material is cut and folded into a cube without a top side. The seams of the product are firmly welded. Craftsmen fit an old pressure cooker under the smokehouse.

Do-it-yourself electrostatic structures allow you to smoke products in a cold way. The electric heater acts on the chips, generating smoke.

Meat and fish are fumigated with smoke particles with a pleasant smell. The heating element turns off when the temperature of the smoke reaches the desired value and penetrates into the chamber.

Smoking is not only tasty, but also one from the universal ways of preserving meat products and fish for a long time. Most commercially available portable smokers allow you to cook meat or fish only by hot smoking. Quickly, but such products are stored without a refrigerator for 2–3 days.

In order to be able to enjoy smoked ham or delicious muksun at any time, it is necessary to cook them by cold smoking. And this is possible only in a stationary smokehouse or a very expensive imported one, which imitates the process of smoking with electronic hardware.

What is this article about

Design examples

It is advisable to build a stationary brick smokehouse on a garden plot if you have a subsidiary farm or you get a significant amount of fish or meat.

Simple outdoor smoker for hot smoking

To do this, you can build the simplest, free-standing structure, which will perform only one function - smoking.

With a hob in the house for hot smoking

More often, in order not to waste time on heating the stove and smokehouse separately, they build a stove with a hob, in the chimney of which they arrange a smoking cabinet. The benefit of such a structure is obvious - at the same time, on one laying of firewood, in the process of cooking, the process of hot smoking takes place.

Scheme Appearance

Large universal ovens with hot smoked smokehouses

Lovers of big companies and noisy feasts, unthinking rest in nature without kebabs or barbecues, they build whole oven combines: stove-fireplace-barbecue-smoking shed.

From an economic point of view, such a design is beneficial, as it is united by common walls and has one chimney.

Despite the massive structure, this stove with barbecue and smokehouse does not require a lot of wood. The design is located on the street, so the walls do not require heating.

Brazier, cooking and smokehouse are heated separately. In fact, all of them are independent ovens connected together, and can be rearranged or supplemented at will.

The simplest cold smoked smokehouse

Such a smokehouse is actually made from improvised materials, its device is completely clear from the drawing.

Smokehouse for hot and cold smoking

If desired, you can build a smokehouse out of bricks, which will simultaneously cook hot and cold smoked products.

The principle of such a smokehouse is extremely simple. It contains one smoking chamber, in the photo it has the largest door. One of the furnaces is located directly under the smokehouse and from it the smoke enters a short distance into the smoking chamber, thereby creating conditions for hot smoking. The second furnace is located at some distance - from 1.5 to 3 meters. The smoke from it, before getting into the smoking chamber, travels a long distance, has time to cool down and exposes the products to cold smoking.

Construction of a smokehouse

The combined furnace is quite heavy construction, so the arrangement of the foundation is mandatory.

Foundation

In general, this type of oven is no different from ovens without a smokehouse and described in a separate article.

You will definitely need two types of bricks - ordinary ceramic (red) and fireclay (refractory) for laying out the combustion chamber.

Masonry mortar: clay with sand and the addition of salt or cement. You can use local clay. But it’s better not to take risks and buy packaged oven clay and fireclay for the firebox at a hardware store.

Project selection

In more detail, we will describe the following combined oven with hob and smoker for hot smoking.

masonry

When preparing the solution, be guided.

Each row of bricks is laid out previously on a dry one. In the necessary places, they are cut with a grinder. After that, 1-2 bricks are removed from the row and lowered for several minutes into a bath of water. They wait until air bubbles stop emitting from the brick, and only after that they apply the masonry mortar and install the brick in place. Jointing is recommended to be done immediately after laying the next row, otherwise it will then be difficult to achieve a beautiful, natural look of the masonry.

The laying of arched structures: a brazier firebox, a woodshed under the stove, is carried out according to a pre-made template made of wood and plywood.

Hardware installation

Particular attention is paid to the installation of firebox doors, a blower, a smoking chamber.

To do this, use annealed steel wire d 3-4 mm, 1-2 m which is folded in half, passed through the eyelet in the frame of the oven door, twisted. The ends are bent at an angle of 90%. After installing the door frame in place, the wire is placed along the masonry of the side walls of the furnace and laid with bricks. Such a fastening system does not allow the doors to loosen during operation.

The service life of such a smokehouse oven can be 25 years or more. If desired, you can attach a barbecue, cutting table and other elements to it.

Well, who among us does not like to get together with the whole family at the dinner table and have a delicious meal, especially if you are relaxing outdoors.

But what to put on the table to surprise your family and friends? The answer is quite simple - you can treat guests with ham, salmon or juicy homemade sausage. But, unfortunately, prices in stores bite very much, and smoking in factories is not the most healthy and correct way. And just then a smokehouse will come to your aid, which you can easily build with your own hands from ordinary building bricks, and most importantly, it will not take up much space in the backyard of your house or country cottage.

Let's take a look at the whole process of laying a brick smoking oven in order.

How to lay a brick smokehouse?

Before you start building a smokehouse, you need to learn the basics and then the process of building a smokehouse will not take you much time and effort, and most importantly, you can easily build a smokehouse of any shape, type and even color.

What building materials are needed for the construction and laying of a smokehouse from ordinary or special building bricks:

1. Brick (it is best to use a special brick, as it has the best performance properties);
2. Ordinary natural clay or clay mass with various additives and impurities;
3. Shovel for digging a hole;
4. A grate and ladder made of special or ordinary bricks, which you can do yourself for smoking meat and other products;
5. Wooden door for laying products or combustion elements;
6. Eight thick metal rods;
7. Durable metal lid;
8. Roulette for measuring length;
9. Level measurement device;
10. Plinth or plumb:
11. Construction blade for grinding - trowel;
12. Conclusion.

Where is the best place to place a brick smokehouse?

When choosing a place for the stove, everything must be thought through and taken into account down to the smallest detail. Since in this article we are considering exclusively brick smokehouses, then this oval design will be capital and permanent, which means that at the slightest desire it will not be possible to move or put it in another place (if you need to change the location of the smokehouse, then it will have to be disassembled and build from scratch).

And that is why the location of the smoking oven should be ideal. Such a place should be: large, comfortable, located at the same time close to your home, but also at some distance so that you do not breathe smoke and combustion elements during the smoking process. It is also important to remember that smoking smoke can harm not only your health, but also the buildings and living plants that are on the site. Therefore, the place for the furnace should be quite remote. I repeat once again - the place for the smokehouse must be chosen carefully and take into account all possible nuances.

How to prepare the site for future construction work?

The place where the construction process will take place must be thoroughly cleaned of grass, dirt, debris and everything superfluous. If you decide to build a mini smokehouse, then the foundation must be poured thirty by forty centimeters in size (depending on the size of the smokehouse, the foundation area will increase).

If you want to build a large smoking apparatus in the area where it will be located, you should dig a large pit and pour the foundation into it with the addition of reinforced concrete (for strength and reliability of the structure).

brickwork

It is important to know: there are three standard types of bricks - these are: double, one and a half and single.

Also during construction, bricks of standard M one hundred and fifty are very often used. Its dimensions are almost identically close to a double brick. How to do it can be read here.

Thickness of brickwork

1. Laying in half a brick;
2. Masonry in one brick;
3. Laying one and a half bricks;
4. Masonry in two bricks;
5. Masonry in two and a half bricks.

As a rule, the thickness of the brickwork with your own hands is determined by a special metric system.

• It doesn’t matter what kind of brickwork (whether it’s made by hand and at home or produced at a large manufacturing plant) occurs according to a certain construction scheme, which, without deviating, adheres to. According to these rules, the joint of two bricks of a separate, lower row must always be covered upon completion of the masonry. This is done so that in the future there are no extra seams.

This technology is called ligation of seams, and in order for you to get the right brazier with a smokehouse made of bricks, you need to do only three ligations of the seams of the smokehouse - spoon ligation, chain ligation and cross ligation.

It is important to know: before starting the construction of the smokehouse, it is necessary to lay the foundation for it and the base for the walls of the barbecue. The foundation should be no more than thirty to forty centimeters in size, but if the land on your site is very damp, then the foundation can be made several times larger.

It is best to pour the foundation from a mixture of cement and sand cleaned of impurities with building additives (crushed stone and so on).

Important to know: also, based on the complexity of the construction, it is necessary to determine whether it is necessary to make a flooded floor screed or you can leave the floor from the ground. In addition, you can build a small plinth to protect the smokehouse.

The process of laying the plinth

To do this, on the basis of the smokehouse (foundation), with a trowel, you need to apply a solution to a pre-constructed formwork, which should be slightly larger than the size of a spoon and a poke. Next, attach the brick so that it fills all the vertical seams.

If the applied mortar has come out a little from the seam, then it must be carefully removed with a trowel so that the brick takes the correct position, it can be slightly knocked out with a hammer or the same trowel.

What are the options for sealing joints in the construction of structures made of strong, building bricks:

1. Sewing a seam into an empty space;
2. Sealing a visible seam by cutting it slightly;
3. Expanded sealing of the seam with its bending inward;
4. Extended seaming with raised elements.

If you decide to put an ordinary, stationary stove made of building bricks in the backyard of your house or country cottage, then you naturally want to decorate it properly (beautifully, neatly and unusually), but before proceeding with the design and decoration, it is very important to repair and embroider all visible seams.

What does a standard smokehouse consist of

Any smoking oven consists of:

• gate valves;
• Hook for hanging and fixing meat over the smoker;
• Capacity for bookmarking products.
• Chamber for cold smoking of meat products (such a chamber is available only in a universal and cold smoking apparatus);
• Chamber for hot smoking of meat products (such a chamber is only available in a universal hot smoking apparatus);
• Compartment for loading sawdust;
• "Bunker" serving to collect ash, slag and other remaining harmful products after the smoking process. It is also called - ash pan:;
• Compartment for loading dry firewood;
• A small chimney for the correct direction of smoke on the meat;
• Special brands or corners for overlapping.

Depending on the type of smokehouse, the construction period and the amount of materials that need to be spent during laying vary significantly. For example, if you are building a cold-smoked smokehouse, then the laying time will take from two to three days (depending on the skills of the master and how quickly the work process itself is carried out).

Important to know: if you like not only well-smoked fish, but also very juicy, then it is better not to use a cold-smoked apparatus for seafood, because due to the fact that fat will not get directly onto the meat, the final product will turn out much harder, although they will keep for a longer time from the moment of preparation.

There is also a universal brazier with a brick smokehouse, which, thanks to laying in several rows (namely, twenty-seven brick rows), can combine both cold smoking and hot smoking. But, such masonry is more complex and will take much longer to build.

Important to know: the most important thing in laying a brick smokehouse for a novice builder is to correctly and accurately with the number of required rows and not to lose count during the construction process.

How to build a small smoke oven? A few simple but effective tips.

If you want to save your time, effort, energy, money, or you simply don’t have a place to place a large cold or hot smoker, and the desire to have your own home-made smokes is unstoppable, then a small home smokehouse would be the best option for you. Its construction, as it has already become clear, will not take much time, but it is also necessary to follow the sequence of all actions and the main building rules.

So let's get started:

• First, you need to lay a place for installing a special chimney in the ground of your site.. The length of the total section of the entire part should at first be approximately two hundred and fifty to three hundred centimeters, its width thirty-five centimeters, and its height about twenty-five centimeters. It is best to use standard red, building bricks to build a chimney, since cheaper silicate bricks can release very harmful substances and fumes when heated.
• The smoking chamber must be located at the very end of the common channel. The height of the chamber should not exceed one hundred and fifty centimeters. To build such a structure, you can use brick ribbed masonry.
• Before you start laying the channel, you need to dig a small trench. Its depth should be exactly thirty-five centimeters, and the total width - fifty-five. Also, we must not forget to take into account that the firebox should be located slightly above the smoking chamber.
• Next, you need to lay the walls for the future chimney. All walls must be neatly and correctly laid on a brick base. In this case, the brickwork is also done on the edge, and the dressing of all visible wall joints must be the same (for the stability and reliability of the entire structure). In the end result, the entire wall should be exactly twenty-five centimeters high, and stand slightly on edge.
• Next, you need to block the very top of the channel(it can be easily covered with ordinary red brick).
• After you have blocked the chimney, then at its end it is necessary to install the smoking chamber itself. This must be done very carefully and so that the channel does not go very deep into the chamber itself (no more than thirty centimeters).
• After the chimney and flue are dry it is necessary to fill everything tightly with ordinary soil to the level of the smoking chamber (this layer should be no more than fifteen centimeters in height).

The most important rules and points in the construction and laying of a brick oven - smokehouse:

1. The most important thing when building a good smokehouse that will serve you for many, many years and will delight not only you, but also relatives and friends, you must use not cement to coat all wooden parts, but only clay and clay mortar with various natural additives (sand and so Further). Also, one should not forget that clay is a natural material that has excellent performance properties and, during the smoking process, emits an incredibly pleasant, natural smell, which is also transferred to meat and other products during smoking.
2. What to do if there is no natural clay? Ways and methods of its replacement.

If you have neither clay nor the opportunity to get it, and you are in a hurry with the construction of a brick smokehouse, then clay can be replaced with ordinary earth. As already mentioned above, it is better not to use a solution of cement.

• When laying brick walls for a smokehouse, one should not forget about strengthening with thick rods made of durable metal (exactly eight pieces are needed, a special grate will be laid on these rods). Since the first four metal rods must be installed so that they do not reach exactly twenty-five centimeters to the very top edge (twenty-five centimeters is for a smoke oven with a cold smoking function, and a little more for warm smoking).
• If you have the desire and time, you can install a special filter in a smoking oven (of any type). To do this, it is necessary to pull the usual burlap on top of the wire circle (which is located under the lowest rods). The installation of this filter must be considered even before the construction of the smokehouse is started, since four additional metal rods will be required to place it. Also, we must not forget that after installation and already during use, the filter must be slightly softened with filtered water.

1. No matter how praised a metal chimney is and attracts you with its cheapness, reliability and durability, it is best to build a brick chimney according to the old tradition. It will not only be easier to clean it from the remnants of combustion products after smoking, but the brick chimney will last you much longer.
2. In the smoking compartment, it is imperative to provide and make a light, removable tray so that fat and other residual products do not fall on the products, but drain. Also, in addition to the fact that without such a tray, the meat will be fatter, harmful impurities and slags will accumulate, which, after several years, will cause unpleasant odors during smoking, which will certainly fall on meat and other products.
3. If you are not particularly eager and do not want to spend energy and precious time building complex and powdery structures, then the ideal options for you would be to build a structure that consists of four walls, one door and several holes for installing poles in a horizontal position, and under with a slate roof, it is necessary to leave room for the gaps in which the thrust will be installed. Next, you need to build a small blower, or you can simply leave one small removable brick at the bottom of the finished structure so that the thrust itself increases several times.

Conclusion

As it has already become clear, building a brick smokehouse with your own hands is not the easiest, but worthwhile. If you follow all the advice and do all the work in stages, slowly and following all the instructions and building rules, then the construction of a smoking oven will take place for you without much difficulty, and in extreme cases you can always seek advice or help from professional builders - stackers.
If you have any questions, we recommend watching the video instructions presented in the article..