Smokehouse from the barrel is easy to make. Basic rules of construction

Smoked meat and fish have always been popular with delicacy enthusiasts, as well as with a keen master. Still - tasty, satisfying, stored longer and does not require such harsh conditions as raw foods. From what only do not make smokehouses: from a barrel, a brick, welded sheets of iron ... At the economical and thrifty owner always there will be materials to make the similar construction by the hands. The main thing is to observe the principles of the device.

Any smokehouse from a barrel or brick must consist of the following elements:

1. The furnace.

2. Chimney.

3. Smoking chamber.

The furnace is intended for the process of obtaining smoke. Its entry into the smoking chamber provides a chimney, the length of which determines how the smoking method will be - cold or hot. The first option requires the length of the pipe from the furnace 4-5 m, the second assumes a distance of up to 2 m. Smokehouses from a barrel of 200 liters can be made both from an iron container and from a wooden one. You can buy new ones or use old leaky vessels. For the camera, cut the edges of the barrel from two sides and get a cylinder. We install on the chosen place and break through a trench (chimney) with a width and depth of 40 * 40 cm of the required length.

The furnace itself is made as deep as possible to ensure a sufficient density of smoke and its temperature. The more wood you put into it, the better. If possible, overlay the furnace and chimney brick. Above, the trench is covered with sheets of tin or iron. And the joint, covered with these materials, between the chamber and the end of the chimney is sprinkled with earth to improve traction. At the bottom of the smoking chamber at a distance of 15 centimeters above the ground, it is desirable to arrange a protective net to prevent food from deteriorating if they break off. At the top we install or weld the crossbeams, which, in fact, will be hung from the hooked products. Cover with iron sheets, slate or put wet sackcloth. Sacking should be in a wet state throughout the entire smoking process.

Actually, in such an elementary construction the principle of building a smokehouse from a barrel is. Some offer The installation of the camera directly above the furnace itself to obtain hot treatment of the products, but we do not advise you to do so. The ingress of ash, soot, waste from the process of decay can not be avoided, and this can ruin the taste and color of meat and fish. In addition, it will be inconvenient for you to monitor and support the smoking process, which requires a certain time and no flame in the camera itself.

For the production of smoke, it is best to use firewood and chips of fruit trees. Juniper produces good results, giving the products a beautiful color and aroma. Aspen and alder are also great for producing quality smoke. The duration of the process depends on the size of the pieces of food.

We examined the basic principles of the construction of a smokehouse from a barrel, which is quite capable of being built by anyone. But you can always have a smoked ham, sausage or fish on the table. You can even organize your small business. If your design is made correctly and the quality of the products received will be at an altitude, there will be no release from those who want to buy exactly your smoked products.

Smokehouse for home is not only one of the options for storing food, but also a variety of dishes on your table. Try to make such a design yourself - and you will succeed. Good luck!