Initially, people smoked products to extend their shelf life, nowadays, smoked sausages or fish are smoked over sawdust or treated with "liquid smoke" mainly in order to give them a specific smell. But true gourmets appreciate only delicacies smoked with smoke from smoldering cherry or plum branches. As a result of such processing, poultry, meat or cheese acquire an amazing piquant aroma and taste that is strikingly different from the taste of smoked products bought in a store. Such goodies are expensive, so it makes sense to build your own home a smokehouse in his yard.
How to make a home smokehouse.
Operating procedure.
1. On a suitable plot of land, dig a shallow rectangular pit measuring 2700 by 1300 by 100 mm. Level the walls of the pit and its bottom. Build the formwork with an internal size of 2500 by 1200 mm. To do this, lay the boards (or bars) inside the pit, along the perimeter, close to its walls.
2. At the bottom of the pit, pour a 3-cm layer of crushed stone and lay a metal reinforcing mesh on top of it. Prepare a concrete mortar and fill it with a hole.
3. When the mortar is slightly set, but has not yet hardened completely, fix the frame made of thin wooden beams with a section of 70 by 40 mm on the concrete site. The external frame size is 960 by 960 mm. Drill holes in the bars, through them pass 8 mm bolts 120 mm long, and screw them into concrete.
4. Using a spirit level, set the frame laid on concrete horizontally. If necessary, crush its rising sections with bricks. Leave the whole structure for three days to completely harden the concrete.
5. From above, around the perimeter, lubricate the frame with sealant.
6. Cut a steel plate the size of which matches the outer dimension of the wooden frame. Drill 4 mm holes in the plate and lay it on the frame.
7. Start building the smokehouse frame by collecting the frame. Saw the bars for the frame strictly at right angles, paint their ends with oil paint. Fasten the bars with each other with 8 mm screws with washers placed under them.
8. Similarly, assemble the two main sides and lay one of them on the other, to verify their identity.
9. Continue to assemble the frame - connect the two ready-made sides to the crossbars.
10. Check if the frame diagonally mows.Align all the angles between the edges of the frame and so that they do not move, tighten the box with a rubber band or temporarily connect the opposite bars with a rail mounted on self-tapping screws.
11. Make a smokehouse roof. From a thick plywood, cut a rectangle of the right size and screw it to the top of the frame with 8 mm screws 10 cm long.
12. Take a planed wooden plank measuring 1000 by 138 by 18 mm and use a Forstner drill to drill two rows of holes in it. The total area of these ventilation openings should be equal to the cross-sectional area of the chimney pipe.
13. On these ventilation openings on the inside of the smokehouse, attach a fine-mesh stainless mesh. It is convenient to do this with sealant. Screw the bar with holes in the upper part of the side wall of the smokehouse.
14. All the walls of the smokehouse, moving from top to bottom, sheathe with a wooden lining 138 wide and 18 mm thick.
15. Cut the ends of the slats exactly at an angle of 45 *, in this case the outer corners of the smokehouse will be clear and accurate.
16. When fastening the planks, carefully adjust them to length. Do not forget to leave a doorway in the smokehouse.
17. Mark the place of entry of the chimney on the wall. The square you draw should be smaller than a metal plate - an adapter mounted on the furnace tube.
18. Saw out the intended inlet.
19. Install the metal furnace on a concreted area, pass the pipe extending from it into the sawn hole. To prevent the pipe from sagging, build an iron support under it. Fix the metal adapter plate to the wall of the smokehouse.
20. So that the smoke in the smokehouse is not too hot (up to 35 * C), cut a 950 by 50 mm plate from the stainless steel and fix it from the inside over the chimney.
21. From strips of stainless steel measuring 950 by 250 mm, make curved troughs for draining fat, which will be released from products during smoking.
22. Fasten these gutters at the bottom, from the two opposite sides of the smokehouse, so that under them you can install a large steel pan in which all the fat will collect.
23. In the bars located under the ceiling of the smokehouse, at its rear and front walls, drill 25 mm holes at equal intervals between them. In these holes, parallel to each other, insert stainless pipes with a diameter of 20 mm.
24. From a stainless steel wire, bend a set of hooks on which you will hang ham and sausages. To smoke small items, make a stainless mesh shelf.
25. Install a thermometer in the smokehouse.
26. Screw the hinges to the side wall, hang the door on them. Equip the door with a bolt and padlock brackets.
27. From any roofing material, make a shed roof with a side slope (left or right) on the smokehouse.
