Do-it-yourself cold smoked smokehouse

Recommendation points

• Smokehouse frame
• Concrete block base
• Installing the frame on the base
• The combustion chamber
• Woodpile

Now smoked meat, bacon or fish is more of a delicacy than a way to prepare supplies for the winter along with salting, and liquid smoke is used more and more often. However, it is much more useful to use the classic way of smoking. Let’s talk about how to make a cold smoked smokehouse with our own hands on our site.

The conversation will focus on a full-fledged smokehouse, which can be located on your site. When creating it, wood is mainly used, with the exception of the base, which should be laid out of cinder block or brick. Otherwise, this is a classic option for smoking any product with an extensive chamber and a convenient way to store firewood..

The photo selection gives a complete picture of how and in what sequence to assemble the smokehouse, as well as all the important nuances that should be taken into account when building it. It is best to locate a smokehouse at a distance from residential buildings so as not to ruin your life with the constant smell of smoke, which is definitely good only in moderation.

From the tools, you will need everything that can be found on your farm: a hammer, a saw or jigsaw, a drill, a level, a tape measure, a spatula or materok and a bucket for mortar. No tricky or unusual tools are required, so this option is perfect for anyone, the main thing is to get down to business with pleasure.

The list of materials is quite impressive, however, they are quite easy to find in any hardware and hardware store. It is advisable to get all the components in advance so that you do not have to stop work halfway and run after the missing ones. A combustion chamber door and a fire retardant smoke pipe are easier to find in specialized stove heating stores..

Do not neglect the installation of the thermostat. The sensor, installed directly in the smokehouse chamber, will give more complete information about the smoking process, which is important for the preparation of almost any delicacy. Fortunately, now it is not a problem to get at least a mechanical, even an electronic thermometer with full protection from bad weather..

Materials:

• timber 100×50;
• edged board with a thickness of 30 mm;
• lining or block house;
• concrete blocks;
• refractory brick;
• fireclay brick;
• oven door;
• metal grate for the ash pan;
• pipe 200 mm made of refractory material;
• awnings and door handle;
• wood screws.

Smokehouse frame

It is advisable to use a timber and a cedar board in order to get a durable structure that is not afraid of smoke. The smokehouse turns out to be light, does not require the arrangement of a rigid foundation, it is enough to add sand and gravel mixture at the installation site. In the case of soft or too moist soil, a thin concrete base can be built or additionally reinforced by cementing.

Concrete block base

Installing the frame on the base

The combustion chamber

Woodpile