How to make a smokehouse from a barrel at home. Smokehouse from a barrel: necessary materials and instructions for making your own hands Smoking fish in a barrel

Artem Shavelsky

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

Homemade smokehouse from a barrel

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

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

In addition to the advantages, this device has disadvantages. During operation, smoke is emitted from it, so the device must not be used in a closed room, such as a kitchen. For this it is necessary.

Diagram of a smokehouse from a barrel with a capacity of 200 liters

Smokehouse from a small barrel

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

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

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

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

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

Simple hot smoked smokehouse

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

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

Cut the side wall along the entire length and 1/3 of the circumference.
Hinge the cut out part as a lid.
At a distance of 1/3 and 1/2 of the diameter from the bottom of the smoking chamber, drill holes Ø10mm for steel bars Ø8mm.
Make a pallet and gratings that will be installed on the bars.

The smaller barrel is mounted vertically. This is a firebox for the apparatus:

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

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

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

Sawdust is poured onto the bottom (lower side wall) of the upper barrel.
A pan for fat and a grate with products are installed on steel bars.
A fire is lit in the stove.
The sawdust heats up and emits smoke.

Assembling a smokehouse from two barrels

Universal device for cold and hot smoking

A homemade barrel smokehouse can be used for all types of smoking:

In cold mode, a pipe with a smoke generator is connected to the tank. It connects through a hole in the bottom of the side wall.
In hot mode, the chimney opening is closed with a wooden or metal plug and it is installed on a brick stand. A fire is built between the bricks.

Scheme of a universal smokehouse for hot and cold smoking

Electric smokehouse

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

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

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

Scheme of an electric smokehouse from a metal barrel

How to make a cold smoked smokehouse from a barrel

From such a container, not only a hot smoked smoker is obtained, but also cold smoked.

In these devices, products are processed at a temperature of 20-40 ° C, so the smoke is not produced in the barrel, but next to it and enters through the chimney. Its length depends on the design of the smoke generator.

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

The analogue of this device is.

Smokehouse from a barrel without a bottom

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

On a hillside, dig a ditch 5-10 meters long with a section of 15x15 cm.
At the bottom of the ditch, dig a hole 50x50x50cm.
Cover the chimney with boards, slate or sheets of metal, leaving the upper end of the ditch uncovered for a length of 20 cm.
Make gratings from the bars and fix them on 4 vertical slats.
Install slats with gratings over the uncovered end of the ditch.
Arrange meat or fish on racks.
Cover the rack with products with a barrel without a bottom.
Start a small fire in the hearth.

It is necessary to heat the stove only with hardwood firewood.

Smoking apparatus from a metal barrel without a bottom

Smokehouse from a barrel and a pipe

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

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

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

Cold smoked smoker from a barrel

Smoking with smoke generator and fan

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

takes longer to process food than a hot-smoked smoker, but snacks are of higher quality.

For a uniform supply of smoke to the products, the chimney is connected to the bottom of the smoking chamber.

There is no need to use a powerful compressor to operate the smoker. You can use a computer cooler or similar exhaust or blower fan:

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

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

Making a fan at home

Smokehouse from a wooden barrel

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

There are two types of wooden barrels:

From individual rivets. Lattices are established on steel rods similarly to a metal barrel.
From thick plywood. The grates are assembled on racks into a one-piece structure and lowered into the smokehouse from above, along with the products.

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

Drawing of a smokehouse from a wooden barrel

Smoker with cartridge and blowtorch

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

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

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

Hot smoked smoking apparatus from a metal barrel with a blowtorch and a cartridge

A barrel smokehouse is one of the best solutions for cooking hot smoked products.

Do she's enough simply, and all necessary materials are inexpensive and are often junk. You just need to want to build such an assistant and try a little.

What is good about a smokehouse made of a 200 l metal or oak barrel?

A metal barrel is a product that easy to find or buy. It is in the arsenal of many practical homeowners and gardeners. A container of any volume is suitable for a smokehouse device, but the traditional choice is 200 -liter.

This is a very impressive barrel in size, which will allow you to load a significant number of products. Among the advantages of the smokehouse and the simplicity of its construction.

The owner does not need super complex and expensive tools. Enough angle grinders (grinders) with metal disc drill or screwdriver set screwdriver and pliers.

A barrel smoker will take up very little space, and the performance of this homemade equipment is high. Can be done as stationary, and mobile construction.

Important! In any case, you need to install a smokehouse at a distance from buildings and plants.

How to make a do-it-yourself hot smoker

Before starting work, carefully inspect the future smokehouse. There is only one requirement for a barrel: it should not have holes in the walls. It is also desirable that it is not dyed. But, if necessary, the paint can be annealed.

What you need for a homemade product

In addition to the main element of the smokehouse (the barrel itself), you will need:

bolts diameter 10 or 12 mm — 4 things.;
metal bars, whose length exceeds the diameter of the barrel by 30-40 cm — 4 things.;
metal plates with swivel (you can use a suitable size door hinge) - 2 pcs.;
bricks — 6—8 pcs.;
Metal sheet, which will be used as pallet to collect fat.

Particular attention must be paid foundation on which the barrel will be installed.

A stronger base will not bend during heating and will prevent accidental tipping of the smoking chamber.

The dimensions of the metal sheet must be such that a barrel can be freely installed on it.

Available for sale metal braziers on legs. For the device of a smokehouse, those whose diameter slightly exceeds the cross section of the chamber are suitable. Massive braziers have a solid weight and therefore are as stable as possible. This is a great solution for a stationary smokehouse.

Choosing a place: we measure two meters from the house

Since the smokehouse being built belongs to structures heated by open fire, it is necessary to comply with fire safety rules. Despite the fact that the hearth will be covered with bricks on all sides, it is extremely important to find a place protected from the wind for the smokehouse.

But this is not the biggest problem to be solved. The place should not only be calm, it should be located at a distance of 2-3 m from buildings any type, flammable materials, trees with dry branches or dry foliage.

A good choice would be a place in the immediate vicinity of a metal fence or any structure made of non-combustible material. You can also choose the location of the smokehouse near stone or brick walls.

Step-by-step instructions for making a smokehouse from a 200 liter barrel

In order for the resulting design to function normally, you should understand the instructions before starting work.

Step 1. Preparing the barrel.

If the container is new, there will be no hassle in processing it. The old ones will have to be dealt with. First of all, you need clean off the dirt(if any) and remove rust.

During heating, the metal will expand and deform slightly, which will certainly cause rust or paint particles to shoot off. They will inevitably stick to oozing fat, so a clean barrel is the key to clean food.

Step 2. Removing the bottom.

From the barrel you need to make a hollow cylinder open on both sides. Armed with a grinder with a disk for metal, cut off the bottom. But this must be done in such a way that the rim that surrounds the bottom of the container remains intact.

If the barrel has a bottom and a lid soldered into it with holes, upper part containers cut off. Need to do it at a distance of 5-7 cm from the top plane. Thus, a finished cover for the smoking chamber is obtained. If the barrel has only one bottom, do not despair. No less high-quality cover can be built later.

Step 3. Processing the cut off bottom.

The cut off bottom will serve as a baking sheet that collects fat, so this metal sheet needs to be finished with edges.

After cutting with a grinder, they always remain on the metal notches, which can cause injury. Need them delete using the same grinder with a grinding disc.

Before starting this work, you need to make sure that the cut bottom is sufficiently free to enter the cavity of the container. If it's not, the bottom is cut, the dents are leveled or otherwise achieve the desired result.

Step 4. Drilling holes for metal rods.

In order to be able to install a grate for laying products in the smokehouse (or hang them on hooks), a removable rod structure is used. It consists of two tiers, each of which is two installed in parallel bar.

Optimal the distance between tiers 25-30 cm, but the choice depends on which products are most often planned to be smoked. If these are large pieces of meat or fish, the distance between tiers can be increased.

Using a drill or screwdriver drill holes in a barrel so that the arrangement of the rods corresponds to the required two-tier structure. The drill must be taken with a larger diameter than the cross section of the metal bars. They should fit freely into the drilled holes.

Step 5. Marking the smokehouse door.

At the bottom of the barrel stepping back up 3-5 cm, draw with a felt-tip pen (marker, pencil) contour of the future door. Her length must be at least 30 cm. The easiest way to accomplish this task is as follows:

measure out ruler or tape measure 3-5 cm from the bottom upwards, put a mark;
are shifting right or left and repeat the process;
pulling a thin rope(twine, fishing line, thread) between two marks and draw a line across it;
recede upwards 15-20 cm(door width) and repeat markup process;
connect the top and bottom lines vertical on both sides.

Get an even rectangle of the desired size.

Step 6. Cutting the door of the smokehouse.

Choose for yourself which side the door will open. The traditional direction from left to right, but for left-handers, the direction from right to left will be more convenient. With the help of a grinder with a disk for metal, cuts are made on three sides of the rectangle drawn on the barrel. Slightly bend the door inside the container and make the fourth cut.

Step 7. Processing the edges of the door.

It is performed in the same way as processing bottoms.

Step 8. Fixing the hinge on the door.

The loop is applied to the cut off door in the place where it (the hinge) will be, mark the location of the screws. Drill holes of the appropriate diameter, apply the loop again and screw in screws.

Step 9. Fastening the door to the barrel.

A door with a hinge fixed on it apply to the barrel and mark the places where the screws will be screwed. Drill holes and fasten door.

Step 10. Installing the pallet supports.

At a distance of 25-30 cm from the lower plane of the smoking chamber make a mark with a felt-tip pen. This place will be installed bolt with a section of 10-12 mm. Three such supports must be evenly spaced around the circumference of the container so that they are at the same height. The grease collection plate will rest on these bolts.

Important! The location of the bolts is chosen so that the pallet was above the door No less than by 5 cm.

Step 11. The device "handles" for the pallet.

Find Centre cut off from the barrel bottom, drill hole for a bolt with a section of 10-12 mm and screw in the bolt.

Step 12. Smokehouse base device.

For the structure to be stable, you need a solid foundation that will not sag from the rain.

A concrete foundation is not required, but compact the soil will be superfluous. Further, any suitable material:

bricks;
flat stones;
paving slabs.

Step 13. The device of the hearth.

The hearth for a hot-smoked smokehouse from a barrel should be arranged so that on both sides there were hills, on which a metal plate will be installed, which is a stand for the barrel. For this, lay out 2-4 rows of bricks.

Juicy, fragrant, with a golden crust, smoked meat or fish - a delicacy that is impossible to refuse! But choosing it in a store means relying on the integrity of the manufacturer. If there is a house with a plot or a cottage, then it is better to make a smokehouse with your own hands, for example, from an unnecessary barrel. The cooking result will be excellent, and the dishes will be healthy.

Do-it-yourself barrel smokehouse for the cold smoking method

The preparation of the product in a cold-smoked smokehouse from any barrel is as follows: the smoke from the furnace goes through the tunnel and cools (up to 35-40 C) before entering the metal container. The distance that the products of combustion must travel is 2–7 meters. It is not recommended to exceed the maximum length - there will be problems with traction. The cover must be pressed with a heavy object to prevent deformation of the metal. A visual diagram of the smokehouse is shown below.

So, let's make a smokehouse from a barrel with our own hands:

We will choose a fire hazardous place on the site, with additional amenities in the form of a bench and a table on which products will be placed;
Let's assume the place of the future chimney. Its parameters are: length - 2-7 m, width - 30-50 cm, height - 25-27 cm. At this stage, it is important to think about creating good traction, which is formed by the temperature difference between smoke and air. A conventional fan will help improve traction;
Prepare: a barrel (preferably 200 liters), mesh, thin sheet metal, grating, fasteners (for example, bolts), burlap and tools for digging a trench and making a chamber;
We will dig a trench for the smoke channel and seal it with a mound of soil;
We equip the firebox: we will make recesses about a third of the barrel in size, put a sheet of metal on which the sliver will be placed;
Let's make a camera. We separate the bottom from the tank and in its place we weld a mesh or a perforated sheet of metal cut to size using a welding machine. To retain volatile smoke particles, we lay burlap on the mesh;
We will place the grate where the products will be placed in the upper part of the barrel on the hooks welded in advance (retreat 20-25 cm from the edge). You can replace the grate with rods with hooks on which fish or meat is hung;
We assemble the entire structure according to the upper figure and test the smokehouse

How to make a cold smoked smokehouse from a barrel is understandable, but it should be remembered that the product processing time in it ranges from 10 hours to several days.

For a uniform process, pieces should be cut to the same thickness, do not add new ones in the process and do not combine products of different types!

Hot smoked in a barrel

It is easier to make a hot-smoked smokehouse from a barrel than for a cold one, subject to the ability to handle tools. A schematic diagram of design solutions is presented below.

The manufacturing process consists of the following points:

Cut the top out of the barrel with a grinder (if there was no combustible material in it). You can also use a metal cutter. We do not cut off the lower part, since it will serve for laying chips;
Provide for the presence of hooks inside the barrel (retreat 20-25 cm from the edge of the top of the container), which will hold the net for laying the product. To obtain a larger volume of finished products, several floors of grids are installed. Also needed are hooks holding a metal sheet to collect liquid (20-30 cm from the edge of the bottom of the barrel);
A lid is cut out that closes the barrel. A handle is welded or bolted onto it;
The structure is installed on bricks to form a gap for making a fire. It is enough to use 3 bricks on one and the other side of the barrel

The smokehouse is ready and you can start cooking delicacies. Salo, meat, sausages or fish are placed on a grate and covered with a lavsan bag and a lid. A weighting object is placed on top so that the metal does not deform under the influence of high temperatures.

To prevent the product from losing its shape during smoking, it is tied with jute twine!

Cooking time depends on the type of product, but on average varies from 30 minutes to several hours - quite quickly compared to the cold smoking method, since the temperature of the smoke is 80-90 C.

Smoked in a barrel powered by a blowtorch

This option is good because a do-it-yourself smokehouse from a barrel is independent of firewood or electricity. The heating element is a blowtorch. So, how to do it:

The top cover is cut off;
Inside the tank, 3–4 metal rods are welded (thin reinforcement 5–6 mm). They will hold the hooks with the product;
A hole is cut out in the bottom of the barrel, to which a 2 inch pipe with an internal thread (coupling) is welded;
Separately, a piece is taken, 15–18 cm long, of a two-inch pipe and an external thread is cut on it;
On the opposite side of the pipe thread, a piece of sheet is cut and welded to seal the hole hermetically. How to make a glass where a chip will fit. It is this place that will be heated with a blowtorch.

A cold type smokehouse from a barrel differs significantly in design from a hot processing device. The first obligatory element is a long chimney in which the smoke, reaching the smoking chamber, cools down to 35-40 C. Cooking is stretched, but the maximum of useful substances is retained in the product. The second device is easy to make, it quickly cooks meat and fish. Smoked gourmets can build themselves a multifunctional device with the ability to change the design for cold and hot smoking.

A barrel smokehouse is an excellent and profitable option for those who want to assemble such an installation with their own hands, and not buy three ways in stores, you can assemble such an assembly from a simple metal container. At the same time, the main and most important condition, the requirement for installing a smokehouse, is the need to find and use it exclusively in the open.

Since a do-it-yourself smokehouse from a barrel is a device that allows you to smoke various products, it requires wood chips and therefore a chimney, for most models it is not made according to the principle of fireplace stoves, which makes it necessary to use such a device only in the garden or in the summer cottage.

Get to know the benefits and features

A cold smokehouse from a barrel is one of the easiest options to implement and do it yourself; such a smokehouse will become an alternative to purchased appliances assembled from barrels, boxes, refrigerators. At the same time, this variation is suitable only for cold smoking, which distinguishes it from more massive stationary models, in which, if necessary, you can use both the cold and hot and semi-hot smoking mode.

A cold smoked smokehouse from a barrel is distinguished by its simple design, which is not difficult to assemble even for a beginner or inexperienced person, improvised means are used as the main elements. A do-it-yourself cold smokehouse from a barrel is guaranteed to be assembled in accordance with all the requirements and basic rules, if you have a ready-made step-by-step guide and a diagram of such a project.

The oil barrel, as well as other similar equipment, has a number of its own distinctive features and advantages, which we recommend that you familiarize yourself with in more detail:

To assemble such a design, the simplest, inexpensive materials are needed, which, if necessary, can be found in any house or on the site;
The design and key features of your particular model can be completely unique, making such a smoking unit one and only of its kind;
You can assemble such a smokehouse with your own hands in just a few hours for an experienced person and in 6-12 hours for a beginner;
Due to the simple design features, structure, such a smokehouse works as fully as possible, at full power and has a high degree of efficiency;
It is quite possible to create a project based on the principle of operation of the unit;
The cost of assembling, erecting and purchasing the necessary materials and accessories is very low compared to buying ready-made smoking equipment in a specialized store.

A homemade smokehouse also has one significant drawback that you must be aware of before planning and installing such equipment. The fact is that due to its principle of operation and design features, the smokehouse can function and be placed only on the street, that is, in a garden or summer cottage, but in no case in a house.

It is also possible to assemble a cold-smoked smokehouse from a refrigerator, a barrel, a metal box, such a device may not differ in large dimensions, weight, and thus it is easy to transport and transport. There are also bulky brick smokers that are installed in one place and can be used for both cold and hot, semi-hot smoking.

Before you learn how to make a smokehouse from a barrel, you need to decide and decide for yourself exactly what type of smoking it will be used and intended for. Not the most popular today is hot smoking, the basis of which is the impact on the product of high temperatures, which will enter the barrel as a result of heating the bottom directly. As a result, the smoke heating temperature will reach 120 degrees, and it will take no more than 4 hours to cook the product .

A hot-smoked smokehouse should be equipped with a firebox, from which heating will come, such a firebox can either be part of a barrel and be equipped on it at the very bottom, or be located completely separately and separately. In the first case, you will need to equip the barrel with a hinged sash through which you can lay wood chips, in the second, it is enough to confine yourself to a firebox, for example, made of brick, which, in order to achieve maximum stability, is best deepened a little underground.

A do-it-yourself smokehouse from a cold-smoked barrel is made and functions according to a slightly different principle; for such a design, it is necessary that the smoke masses affecting the products in the tank be chilled, temperatures up to 40 degrees. In this case, the barrel is supplemented with a long chimney of 1.5-2 meters, which is connected to the firebox at one end and to the barrel at the other. In order for such a chimney not to interfere, a hole of a suitable length and depth is dug in the ground for it, into which it is laid and sprinkled with sand, compacted.

If you don’t have a place in your garden to assemble a chimney for a cold-smoked smoker, you can equip it in such a way that at the time of its operation and the intake of smoke, it is forced to cool, in which case you can use hanging rags with cold water.

The most optimal and profitable solution would be to build a combined smokehouse in the garden, albeit more difficult to build, which will have both hot and cold smoking modes.

Variations and manufacture

You can assemble various variations with your own hands, for example, a beer keg smokehouse is very popular, for such a variation you just need to equip the barrel with a chimney on one side, and place special grates inside. If you want to smoke a large number of products at the same time, the best option is to assemble a vertical smokehouse from a barrel, in which case you will need to assemble and install not only the base itself, but also the combustion compartment.

Also, oil lamps can differ not only in their structure and the principle of smoking, but also in the type of loading of products, they can be placed in a barrel, both in a vertical and horizontal position. You can assemble a smokehouse that will simultaneously combine hot and semi-hot smoking from two barrels stacked on top of each other. In this case, they are interconnected by tubes, the upper one is intended for semi-hot smoking.

Also, a smoker can be welded from two barrels, however, in this case, unlike the previous one, they will have the shape of a letterL, while the lower part is intended for loading fuel, and the upper one for products.

If we talk about monolithic stationary smokers that do not move from place to place, the best option would be a barrel that will go a little deeper into the ground and through a hole made in the side wall will be connected to the chimney that passes through the trench to the firebox. For security reasons, it is best to additionally overlay such a smokehouse with bricks on all sides.

If we talk about stationary models, this can also be made from a simple barrel, in which case it will not have a long chimney, you can limit yourself to a simple flexible tube or steel pipe, at the other end of which there will be a firebox, represented by a steel box.

In order for the process of assembling a smokehouse with your own hands to occur as quickly and correctly as possible, it is necessary to conditionally divide it into three main stages:

Preparation of materials;
Creation of an individual and suitable scheme with all measurements and calculations;
Assembly and installation work.

The basis of a home-made oil lamp for home and garden may be the following materials:

Metal barrels;
Metal kegs;
Wooden barrels;
Brick and cement base;
Bars and metal gratings;
Sheets of metal and slate.

The most popular option is to assemble a smokehouse from a barrel; you can also assemble such a device from even more affordable and budget materials, such as: burlap, rods, on which components and a rag filter will be hung.

You will also need to get a grinder, a shovel, a tape measure, a building level and a welding machine, which is not needed for every model.

First of all, you need to draw up or select suitable drawings, which will display all the design features of your smokehouse, its dimensions, sectional diagram, view from several angles. After that, a conditional marking on the ground is performed, the safety of placement, the distance from dangerous and flammable objects is determined. Now it is necessary to deepen our barrel into the ground at a distance of about 400-500 centimeters, a hole is made in the container, to which the chimney is connected and placed in a previously dug pit.

If it is planned to build a cold-smoked smokehouse, the length of the chimney in the case of natural cooling will be about 2-3 meters, but if cooling is forced, the chimney can be about one meter long.

For hot-smoked smokers, the distance from the firebox to the products smoked in the barrel should be about 25-40 centimeters so that the products do not burn and smoke. It is important to clean the barrel regularly, and equip it inside with special hooks or grates; it is also recommended to equip the structure with a special tray to drain fat.

If we talk about the installation in more detail and in detail, it would be best to use the following step-by-step guide:

Deepen the barrel into the ground at a distance of 35 to 50 centimeters;
the chimney will be deepened underground to a distance of about 15-25 centimeters, while its length will be about two meters;
The pit breaks out in such a way that a chimney is placed in it, which will have a cross section of about 6-7 centimeters, and the construction of the barrel and the chimney itself can be lined with bricks;
Equip the structure with a special filter that can be periodically cleaned, also for draining fat, install a special tray on the bottom of the barrel;
For smoking products, hooks or metal grates are installed inside;
It is possible to equip the structure with a viewing window and a remote thermometer, which will allow you to control the heating temperature;
The barrel should be well enough deepened into the ground, and to give additional stability it is lined with bricks, the joints and connections of the barrel with the chimney are treated with sealant;
In order for part of the smoke to come out of the barrel, and the air to regularly enter it and be updated, it is necessary to make several ventilation holes in the structure.

After the do-it-yourself smokehouse from the barrel is fully assembled, and all sealants and solutions have dried, you can put it into operation. To do this, firewood is put into the furnace, and a fire is lit, wood chips are put into the tank, and products that need to be cooked are put into the barrel.

This video details how to assemble a hot-smoked smokehouse from a simple barrel with your own hands at home:

Smoking gives various products a special taste and aroma. Smokehouses are used for this cooking method. You can make such a unit yourself from a barrel, there are several versions of the device.

Necessary materials and tools

To make a smokehouse, you need a fairly roomy barrel. The optimal volume is 200 liters. The container must be metal and heat resistant, especially when used for hot smoking. It is better to find a stainless steel barrel. If it is covered with paint or other composition, then this coating must be removed.

The use of fuel barrels is not recommended. If there is no other option, then the container must be thoroughly washed and kept on fire so that the remaining fuel burns out.

In addition to the barrel, you also need to prepare a tool and auxiliary materials. The specific list depends on the method of manufacture of the smokehouse and may include the following items:

Bulgarian;
welding machine;
sheet iron - for a cover, strengthening of individual sections;
corners as guides for grates and baking sheets;
fittings;
handle, hinges and lock (latch) for the door;
pipes, fittings, chimney couplings;
ruler and chalk for marking;
thermometer.

Manufacturing options

Making a smokehouse with your own hands is quite simple. There are several options for the execution of such a device - for this it is not even necessary to have any special skills.

Horizontal smokehouse for hot smoking

To make such a smokehouse, the barrel must be placed horizontally. If she does not have a top, then it is necessary to brew it with sheet iron. Then they act according to the following algorithm:

Cut out the lid. It will open up. Its upper part should be located along the upper edge of the barrel.
Attach the resulting cover to the hinges. Weld the handle for convenience, if necessary, make a lock or valve.
Fix the edges of the hatch with sheet metal, slightly extending beyond the edges of the hole, which will prevent the cover from falling inward.
From any side of the smokehouse body, make a hole at the top and use pipes or fittings to make a small chimney.
Inside the smokehouse, just below the bottom of the hatch, weld or bolt guides for installing the grate.
To facilitate cleaning, you should also make a pan for collecting fat and make guides for it. Chips can be poured directly onto the bottom of the smokehouse.
Make a smoker stand. To do this, you can make a stand in the form of a stool without a seat. For stability, the legs can be made crosswise.
The finished smokehouse can be put on an open fire. You can install it on a large brazier or a firebox made of bricks - in this case it is not necessary to make a stand, but two corners should be welded to the bottom for the stability of the body.

Smoking products in such a smokehouse is carried out in a standard way:

Pour wood chips into the bottom of the smoker.
Install the grates and put pre-prepared products on them.
Close the smokehouse lid.
Kindle a fire.
First, to dry food, keep the temperature at 90°C, then raise it to 120°C.

With internal firebox

The device is used only for hot smoking. The smokehouse is performed according to the following algorithm:

Install the barrel vertically.
Make several holes in the bottom - such perforation is necessary for blowing.
Cut out a rectangular or square fragment in the lower part of the body - the hatch will be used to load firewood. Attach the cut out part to the side with loops. Reinforce the free edges of the hole with a strip of iron. You can also make a series of holes in the bottom of the door.
Step back from the bottom of the barrel about a third of the height and make a second bottom, it should be thick enough.
Install a chimney in the side of the body - make a hole and attach the pipe.
Make a pan to collect fat. It should be on legs, and for convenience, a handle should be made, which will make it easy to remove the container for cleaning.
In the upper part of the case, make fasteners for the grille.
Make a perforated lid. To do this, you can use a sheet of metal or a wooden circle.

For smoking products, it is necessary to act according to the following algorithm:

Sprinkle wood chips on the bottom.
Install the drip tray.
Install the grate and lay out pre-prepared products.
Close the lid tightly.
Start a fire and keep it going while smoking.

Using the same algorithm, you can make a smokehouse with a separate firebox. To do this, you do not need to make a second bottom and perforation at the bottom. This provides more free space inside the smoker, which allows you to install racks in several tiers or use a rack with hooks for hanging.

From a barrel and a blowtorch

The design is very simple, and a blowtorch is needed already in the smoking process. The smokehouse is made according to the following algorithm:

Prepare a suitable barrel. If it is solid, then the top must be cut off.
Weld rods in the upper part, on which it will be possible to hang products for smoking. Instead, you can make a mobile stand - make a tripod out of three rods and weld hooks or short rods to its top for hanging.
Make a hole in the bottom and weld the socket with an internal thread.
Prepare a pipe of a suitable diameter, weld one end tightly, and make a thread on the other for screwing into a coupling. It looks like a glass.
Make a lid out of sheet metal. To do this, you can cut a circle slightly larger than the diameter of the barrel and weld a strip of metal perpendicularly around its circumference, make a handle for convenience.
You can install such a smokehouse on bricks or specially make a stand.

Smoking products in the resulting smokehouse is quite simple:

Hang the prepared products in a barrel, close the lid.
Set the smokehouse on bricks or a stand.
Pour wood chips or sawdust into the glass from the pipe and screw it into the sleeve.
Point a blowtorch at the glass.
It takes 40 minutes to cook the fish, the meat is smoked for at least an hour.

From two barrels

In this embodiment, one barrel is installed vertically and serves as a firebox. The second barrel is installed horizontally and serves as the main body of the smokehouse. Such a device is manufactured according to the following algorithm:

Cut off the top of the vertical barrel. It is better to leave cone-shaped fragments protruding upward.
Make a hole in the bottom of the horizontal barrel.
Boil both barrels.
Make a door at the bottom of the vertical barrel - cut out a square fragment and fasten it to the hinges. Run the valve, if necessary, fix the edges of the hole with a strip of iron.
In a horizontal barrel, make a hatch - the algorithm is the same as in the manufacture of a horizontal smokehouse. Grills with a drip tray for collecting fat are installed in the same way.

A distinctive feature of such a smokehouse is the use of a filter. It must be installed at the junction of two barrels. Use burlap or a wet cloth as a filter.

Smoking is carried out simply - a tray for collecting fat and a grate are installed in a horizontal barrel, on which products are laid out. Close the lid of the case, place small firewood with sawdust in the firebox - they should smolder, but not burn. Smoking is carried out in a hot way.

Electric option

In addition to the standard set of materials and tools for the manufacture of such a smokehouse, you will need a heating element (heater), a cable (at least 2.5 sq. mm), a plug and a thermostat adjustable from 20 ° C to 90-120 ° C degrees.

You need to act according to the following algorithm:

Install the barrel vertically.
Step back from the bottom 5-10 cm and make several holes around the circumference of the barrel with a diameter of up to 1 cm.
Attach a heating element inside the barrel, install it in the center of the bottom of the body.
Connect the heating element and thermostat in series - install the sensor just below the upper edge of the barrel. Place a thermometer nearby.
Make a container for wood chips (sawdust). Instead, you can use an old cast iron pot or pan.
Approximately in the central part of the body, make fasteners for the pallet, where the fat will drain.
Stepping back from the top of the barrel about a quarter of its length, make fasteners for the grate where the products will be placed.
If the barrel does not have a lid, then make it out of sheet iron.
Make a hole in the lid with a diameter of about 5 cm. Use a pipe or fitting to make a chimney.
For mobility of the device, you can attach wheels to it.

Using an electric smoker is quite simple:

Place a container with wood chips on the heating element.
Install the drip tray.
Put a container of water in the same pan - it will not allow the products to dry out.
Install the grate and lay out the prepared products.
Close the smoker with a lid and plug it into an outlet. After 10-15 minutes, the heating element will warm up enough.

For cold smoking

Cold smoking allows you to save more nutrients in the product and increase its shelf life in finished form. A stationary smokehouse for cold smoking involves a separate arrangement of the firebox. It can be made from stone or brick. The hearth should be deepened by about 40 cm.

Smoke will enter the smokehouse through a pipe, which must be buried the same way as the firebox. The smokehouse is installed 2-3 m from the source of fire.

The device is made according to the following algorithm:

Cut out the bottom of the barrel.
Make a hole in the lower part of the body for connection with the pipe, it must be airtight. The end of the pipe should be bent up so that the smoke enters the smokehouse evenly.
Deepen the barrel. You can overlay it with bricks to reduce heat loss.
At the top of the barrel, make fasteners for the grate or hooks. It is possible to carry out stacking of products in several levels.
The lid can be made of wood by making several holes in it. Instead, you can use a jute bag.

Products are laid out on a grate or hung on hooks, after which the smokehouse closes tightly. A fire is made in the firebox - smoke will flow into the smokehouse through the pipe. Such smoking takes several hours, since the temperature in the smokehouse is low - an important condition for cold smoking.

One of the most common ways to make a smokehouse yourself is to use a barrel and other improvised materials. By choosing one of the options, you can make devices for hot or cold smoking and even an electric unit.

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