How to make a smokehouse from a barrel? Necessary tools and materials

A smokehouse in the country is a useful device. It is especially priceless for hunters and fishermen. Is it possible to compare semi-finished products from the store with smoked meat, fish or game prepared by oneself? You can buy a smokehouse in the store or build from an old barrel. Suitable for this the simplest circuit or more complex options for arranging a smokehouse, depending on your needs.

How to smoke in a cold smoked barrel?

What is the fundamental difference between a hot and cold smoked smokehouse? There are many differences. If a hot smoked smokehouse is installed above a source of fire or smoke, has a miniature size and is easy to manufacture, then a cold smoked smokehouse is a more serious device. It has impressive dimensions. Mandatory integral part barrels is a chimney. Cold smoking takes longer. The process may take several weeks, as the cooking temperature will be only about 40 degrees.

Advice! Having 2 smokehouses in one area is an unreasonable waste of territory. It is much easier to make one multifunctional barrel. If there is no connection between the furnace and the barrel, then you can move it to different sources of smoke.

How to smoke fish in a barrel?

Cold smoking is a special method of cooking fish, meat, lard. Food acquires a characteristic piquant taste during cooking. At the same time, its taste qualities are preserved for an extremely long time. Sometimes, these products remain usable from several months to several years. The smoking technology is simple and involves prolonged exposure to cold smoke on meat or fish at temperatures ranging from 18 to 25 degrees. They are saturated with smoke substances that have antiseptic properties.

Before you start smoking fish with your own hands, it is salted. Salting at home is carried out according to various recipes. For smoking, there is no fundamental difference. You can take the simplest salting recipe. They take the fish, cover the fillet pieces with coarse salt and leave for 4 days. If the fish has been defrosted, then it needs more a long period. The fish is salted at room temperature.

For 10 hours, the products are soaked after that. During soaking, it is necessary to thoroughly wash the fillet pieces in tap water. Extra salt removed? Now you need to wipe the product with a clean cloth and hang it in a cool room for drying. In the summer season, you will also need to take care of protection from insects. Once the meat is dry, you can start smoking it.

The process of smoking itself is as follows. A metal sheet is laid at the bottom of the firebox. Here a fire is made from prepared firewood. Rotten firewood is placed on the formed coals. At the same time, hay soaked the day before is laid out under the barrel at the bottom of the pit. Semi-finished products are hung on hooks. In order for the smoke to have the maximum effect on the fish, smoldering pieces of wood are covered with sawdust.

Resinous coniferous trees are not recommended for use as firebox branches. Fruit trees, heather, grapevine are best suited. They are especially abundant after pruning trees. Juniper is especially good in this regard. Each host usually has their own recipe, so variations are possible. Importance has both combustion and the resulting smoke. That is why they prefer branches that have not had time to rot or dry out excessively. A mandatory procedure is the laying of wet hay. It takes on the role of a filter. The hay cools the smoke and gives the smoked fish a unique flavor. Dried hay or green grass are not suitable. Hay can catch fire, and grass will add extra bitterness to foods.

The intensity of smoke, as well as the temperature, should remain unchanged throughout the smoking. Of course, it is inconvenient to monitor this around the clock. That is why it is recommended to have helpers when you smoke fish at home in a barrel.

Try to keep the smoke light. This is achieved due to the incomplete burning of wood with free access of oxygen. Do not light a strong fire. The optimum smoke concentration can be determined from the distinct contours of the product. If you can see it, then everything is correct. To give the finished product a special flavor, fragrant herbs are placed on the walls in the smoking chamber. You can take thyme or thyme if you smoke lard and brisket, prunes and bay leaves are suitable for poultry. For meat, it is better to take red and black pepper. There are many recipes for smoked meats, but they all differ from home-cooked fish and meat.

How to smoke lard in a barrel?

Before starting the preparation of fat for smoking, it must be salted. The room where you carry out all work should be clean, cool and dark. The average temperature mark should be at the level of 6 degrees. A warmer room is not suitable, because the product will turn sour. Colder conditions will cause the lard to not salt properly. Utensils for salting: tubs, wooden troughs, enamel pots, barrels. They must be cleaned and scalded well, then rinsed with cold tap water and dry. For salting fat, it is better to use the dry method of salting. Salo is salted for 10 days. Do not be afraid of oversalting, because it will take exactly as much salt as required.

Cold smoking of fat is a method of smoking, which involves the use of thin smoke at a temperature of 20 degrees Celsius. The process takes several days. On the other hand, you can smoke it only during the day, the main thing is to total time smoking was equal to several days. During cold smoking, the hearth for the formation of smoke must be arranged so that there is no noticeable fire in it, and the wood is consumed exclusively for the formation of smoke.

It is better to take sawdust from fruit trees or sawdust in combination with several firewood. If the sawdust is too dry, then it is better to put it on the bottom of the smokehouse and set it on fire on one side with a small fire made of wood chips. Alternatively, a few hot coals are placed in the middle. Slightly damp sawdust is laid in a thick layer. Moisture will be evenly removed from them during cold smoking. Accordingly, the smoke will gradually penetrate into the structure of the product. Cold smoked lard thanks to this method can be stored for a long time - from 2 to 3 months.

Cold smoking is good for fatty foods, because fat is not lost during smoking. But we must take this into account when cooking low-fat products in cold smoke, because this technique makes them very tough.

It is best to take lard with a meat layer for smoking. But you can also use bacon fat from the dorsal part of the carcass. The pork skin must be properly cleaned of soot. After that, the fat is cut into pieces with a width of 10 to 12 cm and a length of 25 to 30 cm. Then the fat is rubbed on all sides with salt. They put it in a saucepan, on the bottom of which salt is poured. It should be laid in tight rows so that the skin is on the bottom. Sprinkle each row with a layer of salt. The dishes should be covered with paper and left to roast. Periodically, the fat is turned over and poured over with the secreted juice for uniform salting. After 10 days, the pieces of fat are pulled out and the salt is cleaned from them.

The pieces are washed in cold water and hung up for 24 hours to dry, and all the water is glass. Following this, the smoking process begins. Salo must be hung so that the pieces do not touch each other and the walls of the smokehouse. During cold smoking, the temperature inside the smokehouse should not exceed 35 degrees. You can consider the product ready as soon as its surface becomes reddish-brown. The fat itself acquires a characteristic smoked flavor. Before starting smoking, you can rub the salted lard with garlic.

How to smoke meat in a barrel?

Smoked brisket, ham, sausage, poultry carcasses and other products give a special smell and taste, and in the end, keep it from spoilage. Before you send the meat in a smokehouse made from a barrel, you need to pickle it. This is a prerequisite to avoid damage. Deciduous trees are especially good for smoking, other species are also suitable. Exceptions are resinous trees such as spruce, pine, etc.

When meat is cold smoked, products are exposed to smoke at a low temperature, which is at the level of 20 degrees. The process takes a long time, as a result of which smoked meats are well saturated with smoke and stored for a long time. smoked sausages, cold smoked fish, etc. are tasty if the cooking rules are followed.

It all depends on the type meat product. For example, salted hams are soaked for 2 to 3 hours in fresh water. After that, a hole is made in the leg, through which a loop of thick twine is passed and the ham is hung up for listening in a cool room. Best suited for this in a drafty room. As soon as the ham is slightly dried, it is transferred to the smokehouse. It also happens that the ham must be pre-cooked. In this case, it is no longer smoked in a cold, but in a hot way.

How to make a cold smoked oil lamp from a barrel?

For a home smokehouse you need:

• a barrel (you can even use it) with a volume of 200 l;
• fittings;
• hard wire;
• refractory metal that will be used for the bottom of the smokehouse (at least 0.4 cm thick);
• metal corner for the legs of the future design;
• loops;
• part of a pipe or fitting;
• Bulgarian;
• bolts and nuts;
• Sander;
• gun and rivets;
• handle for attaching to the lid.

The surface of the barrel is cleaned, after which marking is carried out on the side. A fragment of metal is reflected with the help of a grinder. This place will act as a hatch.

Metal strips are attached to the sides. They will fix the lid and will not let it fall inside.

After that, you should do the supports. They are bent in the shape of a barrel and pressed with special clamps. Following this, holes for rivets are drilled.

The procedure is performed twice, to both sides of the structure.

Hinges for the hatch are fixed using the same technology as for the hatch supports. Attach the hinges with rivets.

Attach the handle to the hatch. You can take taken from an old refrigerator or cabinet doorknobs. It is necessary to drill a hole and fix the handle on the screws.

Make a chimney. Use fittings or any pipes.

Finally, they install the smokehouse part inside. It is necessary to mount supports and guides for the grille. The optimal position for fastening is determined, holes are drilled on the side. Insert supports.

Treat the barrel by lighting a fire inside and allowing the coloring to burn. After that, they brush over the surface and remove the remnants of burning. Degrease the surface and paint.

A frame-holder is assembled from metal corners. Fasten with bolts.

Cold smoking in a barrel video

Even from distant ancestors, we inherited the tradition of smoking prey. In those days, the issue of food preservation was acute. Today, the latest technologies have appeared that allow us not to resort to drastic measures. But, despite this, the number of fans of smoked food is not decreasing, primarily due to the unique taste and aroma of such products. A simple do-it-yourself smokehouse made from improvised materials allows you to cook smoked meats at any convenient time. The simplest example of such a device is a smokehouse made from a wooden or metal barrel.

How to smoke in a barrel?

With the help of a barrel, you can smoke almost any food. It takes 40 to 50 minutes to smoke fish. The meat takes from 50 to 70 minutes. At the exit, smoked meats become juicy, pleasant in taste. appearance and have a fragrant smell. To learn more about the process of making a smoker from a barrel, read on.

Hot smoked fish

Fish cooked from a homemade smokehouse is no worse than the one made in branded smokehouses. You need to defrost the fish if you bought it in the store. Freshly caught fish can be immediately rubbed with salt and left for 2 hours. Before that, you need to clean out all the insides. After the specified time, the fish is washed with water and soaked in cold water for 30 minutes.

Sawdust is placed at the bottom of the barrel. It can be fruit species, for example, an apple tree, apricot, pear. The barrel must be placed on a stand, under which the fire will flare up. Sawdust is poured at the bottom of the barrel, and a metal pallet is placed on top. The whole process of smoking fish in a barrel takes about an hour and no more. During this period, sawdust smolders, creating smoke. It is under its influence that smoking of fish occurs. The fire can be quite strong, but it is also not recommended to kindle a fire that is too strong, because this will affect the taste of the final product.
The prepared fish is tied up with a thread and hung on wooden perches, 5 or 6 pieces each. Place perches with fish on the top of the barrel, and close the top. It is not necessary to tightly close the barrel, it is enough to take a canvas bag and cover the barrel with it on top. Some of the smoke will come out, and some will affect the fish fillet directly.

Hot smoked meat in a barrel

You will need a metal barrel, rods or a grate on which you could put meat, some bricks and wood. First, select a place where you can equip a pit for a fire. Its depth should be approximately 35 cm. The pit can be lined with bricks, but not necessarily. Also used brick pipes, which could keep the apparatus above the fire. Approximately in the middle, a grid is installed, meat is laid on it.

One grid can be placed closer to the bottom of the barrel. A pallet with a layer of sawdust for heating is placed here. The temperature for hot smoking is higher than for cold smoking. It is at least 50 degrees. A fire is kindled, after which the barrel is covered with a lid. Now you can wait for the meat to cook.

There are many options for preparing meat for smoking. You can just rub it with your favorite spices, but it’s even better to marinate the pieces in a special solution. Such a dish will look chic on the festive table and surprise your guests.

How to smoke lard in a barrel?

A smokehouse made from a barrel is a great option for smoking lard. The cooking process is about the same as the previous ones, but involves a longer processing time. Salo should be smoked for about five and a half hours. The temperature at which fat is processed is at a level of 60 to 80 degrees. Pre-treatment of fat involves salting. The most tender and delicious is smoked loin lard. In addition to salt, you can use various spices to your taste.

To get the best result, it is desirable to maintain a slow burning. Smoldering combustible material guarantees the thickest smoke. Lard is soaked for 3 days in brine. For 1 liter of water, 100 grams of salt and the same amount of sugar are taken. For about 3 days, raw materials for smoking spend in brine, after which they are soaked in running water and dried to achieve the ideal state of the product.

First, dry firewood is placed in the firebox, after which it will be necessary to put raw firewood for smoking. Perfect Choice there will be the use of branches of cherries, plums, vines. All this remains after pruning trees. Fruit tree species give the fat an intense flavor and aroma. Thanks to it, the product will also have a more intense color. You can take sawdust collected on your own, if possible. Someone prefers to buy ready-made sawdust, but nevertheless, branches collected by their own hands ensure the preparation of a tastier product.

How to make a hot smoked smokehouse from a barrel?

Regardless of the chosen model, you will not need much time for design, assembly and installation. You don't need to be a welder. There are several successive stages:

• Selection of materials.
• Drawing up a plan and design scheme.
• Assembly and installation.

It is necessary to decide on the choice of materials that will be required during the design of the smokehouse. These include:

• metal barrel;
• stainless keg;
• wooden barrel;
• bricks; cement mortar;
• slate;
• metal bars and gratings;
• metal sheets.

The most popular option among our compatriots is a smokehouse from a 200 l barrel. Auxiliary materials are selected depending on the project that you like best. Can be dispensed with minimum set in the form of a burlap or a lid, also with a filter cloth and rods for hanging products.
To equip the site where the barrel will stand, you need the following tools:

• shovel;
• Bulgarian; roulette; level;
• welding machine (only for some types of models where welded elements are used).

Drawing up a project of a future product is necessary for a clear understanding of the specifics of the work. The firebox should go into the ground to a depth of about half a meter. The chimney is removed from here, after which it is directed towards the smoking chamber. He can enter it through a special supply.

A filter barrier is required to prevent contamination. During hot smoking, the distance from the firebox to the products should not be less than 30 cm, otherwise the meat and fish will burn and become covered with soot. The fat flowing down from meat and fish moves to the metal pallet. Periodically, all these structural elements must be cleaned. But the smoking process cannot be interrupted. Well, if you can build a thermometer into the chamber to control the temperature.

The next step is installation and assembly. Assembly is done on site. First, dig a recess for the firebox. Furnace depth in the best option is 40 cm. The chimney should be located at a depth of 20 cm.

The chimney trench must be of such a width that it is possible to equip a channel with a diameter of at least 60 mm in it. To keep warm, the recess is lined with bricks. It is possible to lay a pipe in an additional order. It will provide a direct feed directly into the camera. After that, you need to proceed to the internal filling of the barrel. It is best to make a black grate or use separate ones designed for weighing food on hooks. Be sure to put a drip tray underneath them. As for the filter, it must be provided with free access during the smoking of products. This will allow you to clean it in a timely manner.

You can separately equip the viewing window. It is also necessary to provide a small draft to maintain the required level of humidity according to the technology. The design is installed in a pre-prepared pit. The barrel is lowered into the recess, placed on bricks and the hole cut under the chimney is led out towards the trench. You can take a cloth winding to seal the joint.

The structure is fixed brickwork protruding above the soil level. The firebox is equipped in the form of a bonfire recess lined with bricks or a separate chamber. You can make it from a cut of a smaller barrel or weld a box from steel sheets. The supply of air to ensure the smoldering of chips is mandatory. On the reverse side, an air outlet should be equipped so that the smoke is drawn into the smoking chamber. If the smoking temperature should not be too high, you can not cover the smokehouse with a lid, but simply cover it with burlap.

How is the smokehouse put into operation? This can be done immediately after installation and drying of the solution. Firewood or coal is put into the firebox, after which a fire is lit. Next, wood chips are poured over coals, preferably from fruit species. It is necessary to achieve smoldering and abundant smoke formation.

Products are placed in the chamber, after which they are blocked with a damp cloth to trap soot. At the top of the barrels put a lid or cover with burlap.

A barrel smoker is a great option for suburban area. This is a budget product that will allow you to cook delicious food on hot or cold smoke.

Hot smoking in a barrel video

Is it a matter of smoking home cooking! Say, is it expensive to purchase a special chamber for hot smoking? Right. But there is a way out. Smokehouse, assembled by hand. And do not hesitate, a do-it-yourself hot-smoked smokehouse will not be inferior in its functionality to an industrial unit. At a minimum cost, you will get the maximum result!

Hot smoked smokehouse from a barrel

A standard industrial smoke chamber has the following design:

• Smoking cabinet or any other hermetically sealed container;
• Chimney;
• Exhaust pipe;
• smoke generator;
• Fan for ventilation of the room and air supply for the combustion process (optional).

In order to assemble a homemade smokehouse with your own hands, you will need very few materials:

From tools:

Smokehouse from a barrel with a cutting bottom

Making it yourself is quite simple, provided that you know how to handle tools.

Actually, the hot-smoked smokehouse from the barrel is ready, you can proceed to the process itself. For smoking, products (meat, lard, fish, etc.) are tied with jute twine and hung over the smokehouse on skewers laid across.

Products are laid out on a wire rack or hung on rods.

From above they cover with a lavsan bag, an iron lid (which can be made from a carved bottom) and press down with a brick. The whole process will take 2-2.5 hours at a temperature of 80-90 ºС.

Do-it-yourself universal smokehouse from a barrel

Making such a unit with your own hands is not much more difficult.

You can start the cooking process. By the way, such a smokehouse, made from a barrel with your own hands, is versatile. If the temperature in the chamber is within 30-60 ºС, then you will get cold-smoked dishes, and if it is above 60 ºС, then hot.

Electric smokehouse

To make it yourself, you will need:

Step 1. We fasten the wheels to the bottom of the barrel. They are needed for the mobility of the smokehouse;

Step 2. Along the circumference of the barrel (5-10 cm from the bottom), we drill five to eight small holes (no more than 10 mm in diameter);

Step 3. We disassemble the electric stove. Of the entire structure, we only need a heating element of an electrical appliance with two wires attached to it.

Step 5. We fasten the heating element to the bottom of the barrel from the inside and in the center;

Step 6 We connect the thermostat and the heating element in series. Using wires with a cross section of at least 2.5 mm2;

Step 7. Install the thermostat sensor at the top of the smokehouse;

Step 8. We also place a mechanical thermometer there;

Step 9. We insert a metal mesh or a cast-iron pan for sawdust inside the barrel;

Step 10. Set the next level bowl for collecting fat and a container of water;

Step 11. The next level is the grate on which the products will be placed;

Step 12. We make a small hole in the lid (50 mm in diameter) to remove smoke. Instead of iron cover you can use burlap.

It takes about 10-20 minutes to heat up the electric smokehouse.

And don't forget!

1. For hot smoking, it is better to use hardwood sawdust. Coniferous sawdust can add a bitter taste to finished products;

2. Do not use fuel drums (and if there are no others, then properly pierce and clean);

3. To light a fire, it is better to use brushwood, raspberry branches, for example. This will allow you to control the fire and, accordingly, the smoking temperature;

4. You can smoke in large containers only on outdoors. For example, in the country;

5. Small smokehouses can be used at home, but only with a well-equipped flue system;

6. Do not forget about safety precautions both when making a smokehouse with your own hands (rules for using a grinder, welding machine, etc.), and during the smoking process itself.

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: barrel (preferably 200 liters), mesh, thin sheet metal, grating, fasteners (for example, bolts), burlap and tools for digging a trench and making a chamber;
• Dig a trench for 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 weld it in its place with the help of welding machine mesh or cut-to-size perforated sheet of metal. 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. Heating element- 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 in the bottom of the barrel, to which a 2 inch pipe is welded with internal thread(coupling);
• 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 product retains a maximum useful substances. 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.

Food cooked in a smokehouse has an excellent taste and smell, but sometimes the price for a smokehouse is too high and people refuse to buy it. But there is no need to spend a lot of money on a smokehouse, you can also make it yourself, for example, from a 200 liter barrel that is idle on your site.

It is not at all difficult to make it, the main thing is that it has two compartments, in one they will heat firewood and emit fragrant smoke into another compartment - where the product will be smoked.

Smokehouses are cold and hot smoked, their design is slightly different, and before you create a smokehouse, decide which one you want, cold or hot. And only after that, study in detail the principle of work and proceed to its creation.

1 - firebox, 2 - firewood garden trees, 3 - a pipe where the smoke is cooled, 4 - the base of the smokehouse, 5 - a grate, 6 - a barrel of 200 liters, 7.8 - smoked products on fasteners, 9 - a lid, 10 - a furnace damper.

To make a smokehouse from a barrel, you will need:

• One hundred and two hundred liter metal barrel.
• A small piece of rebar with a diameter of no more than eight centimeters.
• Copper or steel wire.
• The metal sheet is at least four millimeters thick.
• Corner to create legs.
• Hinges on which the door will be attached.
• A pipe with a diameter of one hundred millimeters will serve as a chimney.
• Bulgarian.
• Welding machine.

A barrel intended for a smokehouse should not contain any substances with a pungent odor inside, it is desirable that it be perfectly clean and without any smell at all.

At the bottom of the barrel, make a compartment where firewood will be loaded, and here you will need hinges on which the door will be put on so that the compartment closes. The size of the door should be about thirty centimeters, if it is a little more or less, then it's okay.

Next, holes are made at the bottom, two or three, in order for the ash to fall off, then it is necessary to weld the bottom of the smoking chamber at a height of one third of the barrel. Next, make a hole opposite the door for the chimney.

The next step is to weld the legs to the barrel. You also need to ensure that fat is removed from the smokehouse. Do not forget about the grate, which should be placed on top of the smoking chamber, on it there will be smoked products.

Hot smoked smokehouse from a barrel

And, in the end, they make a lid, it can be made of wood, it can be from a jute bag.

A variety of firewood is suitable for such a smokehouse, and the smoke from them will not spoil the food in any way.

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