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Cold smoked smokehouse from a barrel. Smokehouse from a barrel: how to make your own hands Smokehouse from a wooden cold-smoked barrel

Previously, it is imperative to rid the barrel of the paint coating and the remnants of the contents accumulated on the walls, and this is done very simply, you just need to burn it on the fire and all the paint, the remnants inside, will simply burn out. Next, the barrel must be washed of soot and soot, it is best to use a high-pressure washer, everything will fly off in a matter of seconds)) In this simple way, you can prepare the smoking chamber for the next stage of construction.

Next, a firebox and a chimney are made, for which a trench is dug and dug in metal pipe, the combustion chamber itself can also be made of metal, or brick, stone. Then a small podium for the barrel is created and the chimney is connected to the smoking chamber. Inside there is a net, a tray for collecting fat, hooks and fittings for hanging products, it is covered on top wooden lid hammered out of a board.

A thermometer is installed to control the temperature. To give the barrel a more attractive appearance, it can be trimmed with planks on the outside, or you can put an old wooden barrel on top.

So, let's look at what exactly did the author need to create his smokehouse?

Materials
1.metal barrel 200 l
2.the armature
3.Board 25mm
4.wire
5.sheet metal
6.metal pipe
7.wood barrel
8. thermometer
9. riveting
10. pole
11.s camouflage net

Tools
1.Bulgarian
2.drill
3.hacksaw
4.hammer
5.Shovel
6.scissors for metal
7.ruler
8.pliers
9.High pressure washer

Do-it-yourself step-by-step instructions for building a cold smoked smokehouse.
The first step is to determine the location of the smokehouse on your site, it should be located at a distance from capital buildings, and also not to create smoke for others and neighbors, naturally)

For the firebox, a hole is also dug, and the walls are made of metal, you can also use brick or stone.

Then you should connect the combustion chamber to the chimney pipe, the author did it as follows.

During the construction process, it is imperative to check the draft, namely, to light the firewood in the firebox and see how the fire and smoke behave, if everything goes into the chimney then the draft is excellent. It is better to do the check while the pipe is not buried, so that you can fix everything in the process.

Everything works fine, traction is normal.

A small podium is made for the barrel, because it should be located above the level of the firebox. The chimney with the smoking chamber is connected at the bottom, for which a special hole is made in the bottom of the barrel. It is also necessary to install a metal mesh so that the product that has fallen from the hook does not get stuck in the pipe and thus block the path of the smoke, and falling on the mesh will simply smoke.

To make the smokehouse look more attractive, the author put an old wooden barrel on top.

It is also necessary to make a cover, for which you can use regular board, for example, the author took 25 mm. It is advisable to make a handle on the lid for easy opening.

Installation of a thermometer will also be important.

A smokehouse with a thermometer will be easier to control and maintain an optimal temperature.

After everything is ready, the master tests his creation and smokes the first batch of the product. Kinds firewood in the firebox and covers it with a lid, leaving a small gap for air to enter. Burning should be weak (smoldering)

The product is laid and covered with a lid.

For convenient hanging of the product, the author made perches from reinforcement, and bent hooks from steel wire. Also, the product must be placed in a net or tied with a natural string, so it is so reliable and the meat will definitely not fall during the smoking process.

Periodically, you should look under the lid and observe the condition of fish and meat.

The smoking time depends on the product and the temperature; fish will naturally be smoked less than meat and lard.

Smoking gives different products a special taste and aroma. For this cooking method, smokehouses are used. You can make such a unit yourself from a barrel; there are several device options.

Required materials and tools

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

It is undesirable to use fuel barrels. If there is no other option, then the container must be thoroughly rinsed and kept on fire so that the remnants of the fuel burn out.

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

bulgarian;
welding machine;
sheet metal - for the cover, strengthening of individual sections;
corners as guides for racks 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 implementation of such a device - for this it is not even necessary to have any special skills.

Hot smoking horizontal smokehouse

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

Cut out the cover. It will open upwards. The top of it should be positioned along the top edge of the barrel.
Attach the resulting cover to the hinges. Weld the handle for convenience, if necessary, make a lock or latch.
Fasten the edges of the hatch with sheet metal, slightly going beyond the edges of the hole, which will prevent the cover from falling inside.
Make a hole at the top from either side of the smokehouse body and make a small chimney using pipes or fittings.
Inside the smokehouse, just below the bottom of the hatch, weld or bolt the rails for installing the grate.
To make cleaning easier, you should also make a grease collection tray and make guides for it. Chips can be poured directly onto the bottom of the smoker.
Make a smokehouse 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 placed on open fire... You can install it on a large brazier or a brick firebox - you don't need to make a stand in this case, but two corners should be welded to the bottom to stabilize the case.

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 place the prepared food on them.
Close the lid of the smoker.
Light a fire.
First, to dry food, adhere to a temperature of 90 ° C degrees, then raise it to 120 ° C degrees.

With internal firebox

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

Place the barrel upright.
Make several holes in the bottom - such perforation is necessary for blowing.
Cut a rectangular or square fragment in the lower part of the hull - the hatch will be used to load firewood. Attach the cut out part on the side with loops. Reinforce the free edges of the hole with an iron strip. You can also make a series of holes at 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 a pipe.
Make a tray for collecting 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 fastenings for the grille.
Make a perforated cover. For this, you can use a sheet of metal or a wooden circle.

To smoke products, you must act according to the following algorithm:

Pour wood chips on the bottom.
Install the drip tray.
Place the wire rack and lay out the pre-prepared food.
Close the lid tightly.
Make a fire and keep it smoked.

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 in the lower part. This provides more free space inside the smokehouse, which allows the grates to be installed in several tiers or to use a rack with hanging hooks.

From barrel and blowtorch

The design is very simple, and a blowtorch is needed already during 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 in the upper part of the rods, on which you can hang the products for smoking. Instead, you can make a mobile stand - make a tripod from three rods and weld hooks or short rods to its top for hanging.
Make a hole in the bottom and weld a 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 cover 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 make a stand on purpose.

Smoking food in the resulting smokehouse is quite simple:

Hang the prepared food in the barrel, close the lid.
Place the smokehouse on bricks or a stand.
Pour chips or sawdust into a glass from a pipe and screw it into a sleeve.
Aim the 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 the cone-shaped fragments protruding upwards.
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. Perform a latch, fix the edges of the hole, if necessary, with a strip of iron.
Make a hatch in a horizontal barrel - the algorithm is the same as in the manufacture of a horizontal smokehouse. The grids with a drip tray 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. Burlap or wet cloth is used as a filter.

Smoking is simple - a tray for collecting fat and a grate on which the products are laid are placed in a horizontal barrel. Close the housing lid, put 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 (heating element), a cable (cross-section of at least 2.5 sq. Mm), a plug and a thermostat with regulation from 20 ° C to 90-120 ° C degrees.

It is necessary to act according to the following algorithm:

Place the barrel upright.
Step back 5-10 cm from the bottom 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 case.
Connect the heating element and the thermostat in series - install the sensor just below the upper edge of the barrel. Install a thermometer nearby.
Make a container for chips (sawdust). You can use an old cast iron saucepan or pan instead.
Approximately in the central part of the body, make fastenings for the pan, where the fat will drain.
Having stepped 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 metal.
Make a hole in the lid with a diameter of about 5 cm.Use a pipe or fitting to make a flue gas outlet.
For mobility, the device can be attached to it with wheels.

Using an electric smoker is quite simple:

Place a container with chips on the heating element.
Install the drip tray.
Put a container with water in the same pallet - it will not allow the products to dry out.
Place the wire rack and place the prepared food.
Place the lid on the smoker and plug it in. 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. You can make it out of stone or brick. The hearth should be deepened by about 40 cm.

The smoke will enter the smokehouse through a pipe, which should be as deep as the firebox. The smokehouse is installed 2-3 m from the fire source.

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 to the pipe, it must be airtight. The end of the pipe should be bent upward so that the smoke flows evenly into the smoker.
To deepen the barrel. You can overlay it with bricks to reduce heat loss.
At the top of the barrel, make fastenings for the grate or hooks. Products can be stacked in several levels.
The lid can be made of wood by making several holes in it. A jute bag can be used instead.

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

One of the common ways self-made smokehouses - the use of a barrel and other scrap materials. By choosing one of the versions, you can make devices for hot or cold smoking and even an electric unit.

There are few today who have never tasted smoked meats or are not a fan of them. When purchasing a product of this type in a store, it is difficult to be sure of its high quality. Someone uses liquid smoke to speed up the process, someone, instead of high-quality sawdust, uses what is at hand. To save money and have exactly what you want, you can assemble a smokehouse from a barrel with your own hands. The article will provide several options for both hot and cold smoking.

Why smoke

Smoking not only improves and makes unique the taste of meat and other products. Smoking destroys pathogenic bacteria that have reduced the shelf life of meat and fish. A cold smoked product can keep its freshness for several months or more. There are adherents of hot smoking. During this process, the meat is baked to a greater extent than it is wilted. This is due to the temperature inside the smoking chamber. It can reach 100 degrees. The taste of meat and fish is slightly different than in the case of cold smoking. In this case, the temperature inside the smoking chamber barely reaches 30 degrees. The meat is deeply processed. Such smoking can take several days or even a week. Everything will depend on the piece of meat that is smoked.

Note! Prunes are obtained only by cold smoking. When smoked hot, it will lose its properties, vitamins and simply deteriorate.

For hot smoking

The smoke temperature during hot smoking is achieved due to the proximity of the fire source. Most often, such a smoking chamber is installed directly on a fire, an electric stove, a gas or gasoline burner. That is why such a smokehouse cannot be made of non-heat-resistant materials. Ideal option there will be a metal base that will quickly give the resulting temperature.

Vertical option

The vertical version of a hot-smoked smokehouse is one of the most common, it is easy to make it yourself. The main element that will be used for the smokehouse is a metal barrel for 200 liters. Most often, such containers are used for some purpose, for example, for storing car oil and other liquids. This means that before you build a smokehouse out of it, you need to take care of the initial preparation of the barrel. First, you need to wash it well with various soap and disinfectants. It may not take a single day for this. If the surface of the barrel is painted, then the paint must also be cleaned off. It can be done in a long way using construction hair dryer and a spatula or grinder. Someone prefers to do everything faster. It is enough to light a good fire and burn the barrel in it.

During this treatment, the paint will burn out and fall off in rags. A blowtorch that can produce high temperatures is also suitable. After temperature treatment of the future smokehouse, it is necessary to let it cool down. The next step is to clean the barrel using a vibrating or eccentric machine. This will make it possible to get rid of carbon deposits as well as rust. The outer walls of the barrel can be brushed down to metal if it is planned to later cover it with refractory paint. Further assembly of the smokehouse will require such tools and materials:

welding machine;
bulgarian;
roulette;
chimney pipe;
marking tool;
metal fittings;
sheet metal 4 mm thick;
sheet metal 10 mm thick.

The barrel is usually sealed at both ends. You will need to get rid of the end, which contains the hole for the intake of oil or other liquid. The barrel for the smokehouse is placed on its side, fixed so that it does not roll over and the upper part with a lid is cut off. It is better to apply the markings with a crayon so that the cut is uniform. You shouldn't throw this part away, as it can be used later. It is most convenient to place the firebox directly in the barrel. In this case, you do not have to constantly install the smokehouse on the fire source. At a distance of 5 cm from the bottom, the door is marked. It can be 25x20 cm or larger. With the help of a grinder, a marked rectangle is cut out in a barrel. It will serve as a door for the firebox, so it must be made movable. The door is tried on on the owl and fixed. Loops are applied and seized by the welding machine. The operability of the door is checked and the hinges are fully welded. A handle is also mounted.

To maintain combustion, air must be supplied to the furnace. For these purposes, several inflow holes must be drilled in the bottom. The firebox should be structurally separated from the chamber where smoking will take place. To achieve this, it is necessary to cut a circle from the prepared sheet material that will fit inside the barrel. It must be fixed with a welding machine at a height of 25 cm from the bottom. You can level it with a short level. Several tacks are made, level corrections are made, and then boiled in a circle.

Several legs must be welded to the bottom of the smokehouse. They will create a gap between the smokehouse firebox and the ground so that air can flow freely. On the opposite side of the door, another hole is made through which the chimney will be brought out. It must be raised to a sufficient height so that good combustion is maintained in the furnace, but so that its intensity is medium. Otherwise, this will lead to a rise in temperature in the smokehouse and fat will drip from the meat abundantly, which will dry it out.

Note! If you want to enlarge inner space the smokehouse itself, then there is no need to take away one third of the firebox. You can build a small brick pedestal for the smokehouse, which will serve as a firebox.

In the process of smoking, fat will drip up anyway. If this happens to wood chips, then at some point it will simply flare up and spoil the entire product in the smokehouse. To prevent this from happening, you need a pallet. It can be crafted from a top that has been cut from a barrel. Stands are attached to the pallet, and it is simply lowered onto the bottom of the smoking chamber. This will allow you to clean it up if necessary. Now it is worth taking care of the grill or the holders for smoking. If this is a grill for smoking, then several loops must be made for it, which will keep it at the required level. To do this, several holes are drilled and a bent wire is threaded through them. You can do otherwise and, having drilled holes, insert metal rods into them, on which meat for smoking will be suspended.

One of the difficult stages will be the manufacture of the lid. It should not only close the smokehouse, but also create conditions under which air will not seep inside. To do this, you will need to make a water seal on the smokehouse. To realize it, it is necessary to cut out a 5 cm wide strip of metal with the help of a grinder. It is welded closer to the top of the barrel, along its perimeter at an angle of 45 degrees, so that a small groove is obtained where water can be poured. A cover is cut from sheet material 4 mm thick. Its diameter should be 1 cm larger than the diameter of the smokehouse barrel. A 10 cm wide strip is cut from the same sheet material. It is welded to the lid to create a bowl-like structure. A handle is attached to the top of the lid for the smokehouse.

Advice! A special thermometer can be installed in the lid, which will monitor the temperature inside the smokehouse. He will tell you about the need to throw firewood or let the structure cool down.

Horizontal option

The smokehouse can also be made horizontally from a barrel. There is no way to provide a water seal, so smoking in it will take place at a lower temperature. Barrel processing does not differ from the previous version. In the horizontal version, there is no need to cut off the top wall. The barrel is laid to one side and well fixed. After that, the marking of the smokehouse hole is made, which should occupy 80% of the barrel wall. For example, you can make it 70 × 40 cm in size. Cut out a rectangle. With the help of a welding machine and hinges, it is fixed so that it can be opened. To prevent the lid of the smokehouse from falling inside, it is necessary to make stops. To do this, two strips with a width of 3 cm are cut out of sheet metal 4 mm wide. They are bent along the arc of the barrel and welded along the edges of the smokehouse hole.

Of metal rods or a structure is assembled from the grates from the refrigerator, on which the meat for smoking will be placed. The resulting structure is fixed approximately in the middle of the barrel. It should be removable so that you can freely add wood chips for smoking. A tray is installed under the grate, which will collect fat dripping during smoking. Below you can make small legs on which the structure will be installed on the fire. You can also build a brick firebox under such a barrel for smoking. The advantage of this solution will be faster heating and even distribution of meat during smoking.

Advice! You don't have to cut a hole in the barrel. Instead, the barrel can be split in half so that the top of the smoker opens to serve as a lid. This will save you unnecessary hassle. Also, such a device can be used as a barbecue.

Two barrels

The two-barrel smokehouse is very interesting option not only in terms of convenience, but also functionality. In appearance, it will resemble the letter "T". In order for the upper horizontal barrel in which smoking will be carried out to lay down without any special difficulties, it will be necessary to make a seat for it. To do this, on paper, you can draw two semicircles of a barrel in full size and attach them strictly opposite each other to the barrel, which will stand upright. Then, using a jigsaw, into which a file for metal will be installed, a cut is made according to the drawing. Smoker barrels must be cleaned of paint, which can be done with sandblasting or fire.

The horizontal barrel is placed in its place and grabbed by the welding machine to fix it. The metal of the drums is quite thin, so you will have to use electrodes with a diameter of 2 or 3 mm. In a vertical container, which will act as a firebox, a door is cut out according to the example described above, but it can be made large. To prevent the door from deforming from constant exposure to fire, it must be reinforced around the perimeter with a corner or sheet metal. A strip of metal support should also be made in the place where the hinges will be attached. A handle is also attached to the door.

Note! Strictly speaking, this smokehouse is not such in the classical sense. It also combines barbecue.

In a horizontal barrel, a door is made according to the scheme, as described above, a grill for meat is mounted inside. Additionally, several holes with a diameter of 10 mm are made. They are necessary so that the smoke from burning firewood seeps into the chamber, where smoking will take place. Three holes are made on the side face of the horizontal barrel, which are located side by side. A circle is cut out of the sheet material that can close them. Holes are also made in it so that when it is displaced, it can close the holes in the side wall of the container. To give good appearance the structure is covered with black fireproof paint.

For cold smoking

Designs from barrels for cold smoking, which you can assemble with your own hands, are much similar to those that were given for hot smoking. The main difference is that the combustion chamber is removed from the smoking chamber so that the smoke has time to cool. A wider variety of materials are available for cold smoking due to the lack of heat. Smokehouses can be made from metal or wooden barrels.

From a metal barrel

For this design, a smokehouse will need some free space in the backyard. The first step is to dig two holes and connect them with a small trench where the pipe will be laid. The bottoms of both pits are filled with concrete. The walls are reinforced with refractory brick masonry. One pit will serve as a firebox. The pipe is inserted into it and the joint is made sealed so that the smoke does not go away. If the pipe is not metal, then boards can be laid on top of it and covered with earth so that it is not pushed through while walking. Separately, you can buy a cast iron door, which is usually used in stoves, and wed it into the firebox. A hole is made in the bottom of the barrel for a pipe that will go from the firebox. To connect the barrel and pipe, it will be necessary to weld a corner at 90 degrees to the pipe. The smoking chamber is mounted on a prepared brick base.

The smoker is equipped with a tray for collecting fat, as well as grates or rods on which the meat for smoking will be laid. The lid must not be airtight. You can use burlap instead. The fabric is quite dense, so the smoke won't go away too quickly. Additionally, you can install a thermometer to keep track of the situation. In exactly the same way, a smokehouse is made from wooden barrel... The latter will add a pleasant aroma to the meat, especially if alcoholic drinks were previously kept in it.

Versatile smokehouse

The universal smokehouse for cold and hot smoking is made only from metal barrel... In it, everything is done as in the case of the vertical version for smoking from one barrel, but without a firebox. Additionally, a hole is made in the wall through which it will be possible to lead a pipe from a smoke generator. The hole can be made from below if you plan to install the smokehouse on a prepared site, but you need to come up with a way to tightly close the hole during hot smoking. Another example of the design of such a smokehouse can be seen in the video:

Output

After reading the article, you now know how to make a smokehouse for cold or hot barrel smoking. Of particular interest is the universal option, which will allow you to enjoy two types of smoking with only one device. You can always make a travel version of the smokehouse from a small barrel, which you can take with you when going out into the countryside with friends or family.

Dear site visitors " Self-made friend»From the presented material you will learn how to independently make a cold smoked smokehouse from an old 200-liter barrel ... A barrel with a volume of 150-200 liters per last time began to be used for household purposes, both for storing liquids and products, but first the inside should be well washed, and if used as a smokehouse or barbecue, then it can simply be burned at the stake. Then rinse off the soot and soot with water under pressure, preferably by washing. The volumetric capacity is great for making a smoking chamber in which a lot of products can be placed.

And everything is done simply, a barrel of 200 liters is placed on a small pedestal or legs, then a chimney with a length of at least 2-3 m is brought to it and a small firebox is made. The barrel is covered with a metal or wood lid. Inside there are hooks for hanging products, and at the bottom there is a metal mesh.

We look at the list of necessary items to create a smokehouse from a 200 liter barrel.

Materials

barrel 200 l
metal pipe
wooden barrel
thermometer
board 25-30 mm
metal 1-2 mm

Tools

bulgarian (angle grinder)
shovel
hacksaw
hammer
washing
roulette
drill

Do-it-yourself step-by-step process of creating a smokehouse from a 200 liter barrel.

The first step is to dig a trench and lay the chimney pipe.
We dig an extension under the firebox and assemble it from metal sheets.
We connect the firebox to the chimney.
The chimney should be slightly sloped so that it is easier for the smoke to cover the distance to the smoking chamber. During the construction process, be sure to check the draft, light a fire in the furnace and see how fire and smoke behave.
If after a while the smokehouse starts smoking, then everything is fine and you have succeeded.
It is necessary to install a metal mesh in the lower part of the barrel so that an accidentally falling product does not clog the chimney, but remains at a distance and continues to smoke.
On top of the barrel during smoking, you need to cover with a lid, which can be made from a 25-30 mm board.
To give more interesting kind you need to put a wooden one on top of a metal 200 liter barrel, it will turn out pretty cool)
It is also necessary to install a thermometer to determine the temperature inside the smoking chamber.
We draw your attention to the fact that the fire in the firebox must be kept smoldering and the temperature must be constantly monitored according to the reading of the thermometer.
Check the condition of the loaded product periodically.
For convenient hanging, make hooks from steel wire, and drill holes in the walls of the barrel and insert the reinforcement rods, as shown in the photo.
For convenience, you can use a special mesh for smoking products.
A few hours in the smokehouse and please, the smoked meats are ready. Bon appetit 😉
As you can see, you can make your own smokehouse from a 200 liter barrel and there is nothing complicated about that, everything is clear, simple and budgetary. Good luck to you Friends! Thanks for attention!

A smokehouse from a barrel is an excellent and profitable option for those who want to assemble such an installation with their own hands, and not buy three roads in stores, you can assemble such a unit 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 air.

Since a do-it-yourself smoker from a barrel is a device that allows you to smoke various products, it requires chips and, therefore, a chimney, for most models it is not done according to the principle of fireplaces, which makes it necessary to operate such a device only in the garden or on summer cottage.

Getting to know the advantages and features

A cold smokehouse from a barrel is one of the easiest options to implement and make with your own hands, such a smokehouse will become an alternative to devices of a purchased type, 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 cold and hot and semi-hot smoking modes.

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. Cold smokehouse from a barrel with your own hands it will be guaranteed to be collected in accordance with all the requirements and basic rules, in the event that you have a ready-made step by step guide and a diagram of such a project.

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

To assemble such a structure, the simplest, inexpensive materials are needed, which, if necessary, can be found in any house or on a site;
The design and key features of your particular model can be completely unique, which will make such a smoking unit unique and inimitable 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 simple design features, structure, such a smokehouse works as fully as possible, at full capacity 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 assembly, construction and purchase necessary materials, fittings are very low, in comparison with buying ready-made smoking equipment in a specialized store.

Homemade smokehouse has one significant drawback, which 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 located 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 smokehouses that are installed in one place and can be used for both cold and hot, semi-hot smoking.

Before you learn about how to make a smokehouse from a barrel, you need to decide and decide exactly for yourself what type of smoking it will be used and intended for. Hot smoking is not the most popular today, the basis of which is the effect on the product of high temperatures that will enter the barrel as a result of heating the bottom directly.As a result, the heating temperature of the smoke 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 furnace compartment can either be part of the barrel and settle down 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 swing flap, through which you can lay wood chips, in the second, it is enough to limit yourself to a firebox, for example, from a brick, which is best to deepen a little underground to achieve maximum stability.

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 cooled, 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 suitable in length and depth is dug for it in the ground beforehand, into which it is laid and covered with sand, and compacted.

If you do not have a place in the garden to assemble a chimney for a cold-smoked smokehouse, you can equip it in such a way that at the time of its operation and the arrival of smoke, it is forced to cool down, in this 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 production

You can assemble various variations with your own hands, for example, a smokehouse from a beer keg 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 at the same time a large number of products, the best option is to assemble a vertical smokehouse from a barrel, in this case you will need to assemble and install not only the base itself, but also the combustion compartment.

Also, smokehouses can differ not only in their structure and the principle of smoking, but in the type of product loading, 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 connected to each other by pipes, the upper one is intended for semi-hot smoking.

Also, the smokehouse can be welded from two barrels, but 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 smokehouses that are not rearranged from place to place, the best option there will be a barrel that will go a little deeper into the ground and through a hole made in the side wall will connect to the chimney, which goes through the trench to the firebox. For safety reasons, it is best to additionally cover such a smokehouse with bricks from all sides.

If we talk about stationary models, this can also be done from a simple barrel, in this 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 proceed 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 following materials can be the basis of a homemade smokehouse for home and summer cottages:

Metal barrels;
Metal kegs;
Wooden barrels;
Brick and cement base;
Bars and metal bars;
Metal sheets 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 to hang components and a cloth filter.

You will also need to get a grinder, shovel, tape measure, 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 design features your smokehouse, its dimensions, sectional diagram, view from several angles. After that, a conditional marking is performed on the ground, the safety of placement is determined, and distance from hazardous and flammable objects. Now we need 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 smoking smokehouse, the length of the chimney in case of natural cooling will be about 2-3 meters, if cooling is carried out forcibly, the chimney may have a length of about one meter.

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 out and do not smoke. It is important to clean the barrel regularly, and equip the inside special hooks or grates, it is also recommended to equip the structure with a special tray to drain fat.

If we talk about installation in more detail and in detail, it is 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 is pulled 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 structure of the barrel and the chimney itself can be overlaid with bricks;
Equip the structure with a special filter that can be periodically cleaned, also to drain fat, install a special tray on the bottom of the barrel;
For smoking products, hooks or metal grates are installed inside;
You can equip the structure with a viewing window and an external thermometer, which will allow you to control the heating temperature;
The barrel should be sufficiently well deepened into the ground, and to give additional stability it is lined with bricks, the joints and joints of the barrel with the chimney are treated with a sealant;
In order for some of the smoke to come out of the barrel, and air regularly enter it and be updated, it is necessary to make several ventilation holes in the structure.

After the smokehouse is completely assembled from the barrel with your own hands, and all the sealants and solutions have dried, you can put it into operation. To do this, firewood is put in the firebox, and a fire is kindled, chips are placed in the tank, and the products that need to be cooked are placed in the barrel.

This video describes in detail how to assemble a hot smoked smokehouse from a simple barrel with your own hands at home: