Smoked products have always been in high demand - they decorate the festive table, filling the room with aromas that stimulate a serious appetite. Without a special device - a smokehouse - poultry, fish and pork ham cannot be smoked. There are several quite nice options for such products on sale, but you can try to make the unit yourself if you have the skills to work with welding and metal, and most importantly, a place where to do all the work. We will tell you how a home smokehouse on a gas stove works, look at the most successful options for finished products, and learn how to make such a device yourself.
Operating principle
To smoke various products at home, various factory-made and home-made products are used - they come in different modifications and are designed for one or two burners. The shape also varies: square or rectangular, sometimes as a large cylinder, but the principle of operation is the same for all.
For use in apartment conditions, there are two main types: with smoke exhaust through an additional hose and with a water seal, when a special water seal does not allow smoke to leak out. Finely chopped wood chips are placed at the bottom, which begins to smolder due to the temperature and emits smoke that envelops meat products or fish hung on a special device.
Smoking connoisseurs use twigs or small shavings of wood from fruit trees, cherry trees are especially prized. A home smokehouse for a gas stove can work perfectly on wood waste from the following trees:
- alder and aspen;
- ash or beech;
- oak chips (considered a classic).
Coniferous trees are not used for smoking, because the resin gives the products an unpleasant taste, and hard-to-clean soot forms on the walls of the smokehouse.
The smokehouse is filled with everything necessary, installed on the stove, and the gas is turned on at a minimum - smoking does not like haste. If the product has a smoke outlet, then a hose that comes with the kit is put on a special fitting, and its second end is led out into the ventilation system. The bottom of the device gradually heats up, the wood chips and then the twigs begin to smolder, the container is filled with aromatic smoke and hot air, from which the products are brought to the desired condition. The entire technique is described in detail in the instructions.
The temperature inside the product can be adjusted - it is displayed on a special thermometer. The main thing here is not to rush, smoking is a long process, each type of product has its own deadline:
- fish smokes the fastest;
- in second place is poultry meat, where there is the same gradation, first chicken, then duck, goose, and turkey completes the list;
- Meat takes the longest to cook, especially pork.
Cooking times, as well as recipes, are in the instructions, but over time, each user gains experience using his own personal smoking recipe.
Options for homemade smokehouses using improvised means
A homemade smokehouse can be made not only from a bucket, but also from other improvised means that are available on the farm.
A washing machine tank, refrigerator, barrel or, for example, a medical sterilizer may be suitable for this.
Medical bix for smokehouse
Medical bix is great for a homemade smokehouse, because it has a cylindrical shape and some design features.
- Bix is the perfect size to fit inside a grill or shelf. They will contain products for smoking and a container for fat.
- Device. The sterilizer comes with a convenient lid that can be closed using a special chain hook. It fits quite tightly to the body and does not allow smoke to pass through.
- Beaks are made of heat-resistant material and can withstand very high temperatures.
- Corrugation. The walls or bottom have a sufficient number of holes so that during the smoking process some of the smoke comes out and air gets inside the structure.
Washing machine tank
An ideal option for a homemade smokehouse would be a tank from an old washing machine.
A machine that has a large cylindrical body is especially suitable. First of all, you need to remove all unnecessary elements from the washing machine. Only the laundry tank and the body itself should remain. The smokehouse can be made only from the tank, or you can additionally use the body. The smoking process in such a homemade smokehouse will not differ from that which occurs in other structures of this type.
Smokehouse made from a metal or wooden barrel
A common option is to use a smokehouse barrel.
Both steel and wooden structures can be used. There are quite a few different ways to make a smokehouse from a barrel. Regardless of which option is chosen, the essence still remains the same. Smoke will be supplied inside the barrel, which has a certain temperature and due to this, the products are gradually smoked. The barrel construction has some advantages besides the fact that all the materials can be found at home. It has good performance, uses little fuel, and can operate autonomously for several hours.
Smokehouse from an old refrigerator
An old refrigerator will do just fine for an effective homemade smokehouse.
In this case, you can smoke quite a lot of products at the same time using a minimum amount of fuel. This design is easy to use, you just need to follow simple safety rules during its operation. Making a smokehouse from a bucket at home is very easy.
This option is considered to be one of the simplest. The device will be ready for use in just a couple of minutes and all that is required is a minimum set of available materials.
Features and types of smoking
Smokehouses for use in city apartments have long been produced by the domestic industry in several variations - each individual model has its own characteristics, so when purchasing, carefully study the included instructions. Experts divide all smokehouses into two main groups.
- Hot smoking - the products are small in size; the products placed inside are cooked faster, since they are exposed not only to smoke, but also to temperatures from 60 to 140 ° C. The shelf life of such products does not exceed 5 days, but from experience they are destroyed by the family within three days. Experienced experts do not recommend purchasing a large smokehouse for a small family.
- Cold smoking - here the temperature is much lower, experienced smokers advise not to raise it above 40 ° C, although it will take much more time (sometimes up to 3 days), but you can store delicacies much longer than those made according to the first option. The dimensions of the smokehouse are significantly larger, because the products must be located much further from smoldering branches and wood chips. But you can add more products to cover the entire volume of the product.
Beginner smokers will find some tips and subtleties of working with smoking products useful. Fish meat is much more delicate in structure, so before smoking, each carcass must be tied with strong twine so that it does not fall apart inside the smokehouse. Experienced users use a special mesh that ideally protects the delicacy from falling apart into separate parts.
To avoid the hassle of cleaning the tray from burnt fat, cover it with foil. It conducts heat perfectly and will not interfere with the process - smoking will be ideal, and when finished, remove it and throw it away. Your pallet remains as clean as before you started.
How to choose the right device
Smoking options are as follows:
- cold;
- hot.
Everyone's selection criteria are different. Much depends on individual preferences, the amount of food consumed, and the location of the device. For a private house and apartment, the parameters and options vary.
If you decide to purchase cold smoked smokehouses, then you should know that their operating principles may differ. The following options are found on store shelves:
- gas (rare phenomenon);
- electrical;
- coal (very popular).
Electrical devices are suitable for apartment owners. Gas fired ones, which operate by heating volcanic rocks, emit a lot of smoke. Although they are convenient, they are expensive. They cannot boast of an expanded assortment. Can only be installed in open space (garden, country house, yard). Belongs to the category of universal devices.
The model is selected taking into account its dimensions, number of tiers, maximum food load, and the presence of skewers. The type of device, mobility and method of preparation are of no small importance. When using the structure indoors, you should take care of the presence of a water seal. Otherwise, smoke may form and fill the space with persistent odors.
Mini smokehouse oven
In such a product, a dish can be prepared in just one hour - this becomes possible because the products are located much closer to the smoldering wood chips, and the volume of the smokehouse is only 10 liters. The operating principle is similar to any model - products are hung on vertical rods above the pallet, the top cover is screwed to the central pin.
Such compact smokehouses are produced in the city of Kirov, Ulyanovsk region and are simply called “Selmash”. They can be ordered directly from the factory by mail, the product will arrive packaged in compliance with safety regulations. The diameter of the smokehouse is only 26 cm and fits on one burner. Cost - from 2.6 to 3 thousand rubles.
Smokehouse with water seal
The process is similar; such smokehouses are available in three types:
- Small - 30 liters, with dimensions 400x300x250 mm.
- Medium - 500x300x250 or the last dimension is 300 mm.
- Large size - 60 liters and an impressive size, 600x300x300 mm.
The first option is for a small family, it is designed for a small amount of food, the rest are used for a large family. The user must remember that when heated, the bottom may deform - bend and bend inward, because of this, contact with the burners may change.
Important! Under no circumstances should you place such products on a hob with a glass-ceramic coating - the consequences of such contact are very unpredictable.
For successful smoking, it is important to install the product in such a way that the heating of the bottom is uniform, since this is the main guarantee of a quality process. To start the device you need to perform very simple steps:
- a mixture of chips and small branches of various trees is poured onto the lower container, their composition is developed with experience;
- then install a tray to collect fat; it is better to cover it with foil;
- place food rubbed with salt on the grill; some experts add various seasonings;
- pour water into a special container - this will be a water seal for smoke;
- close the lid and place the smokehouse on the burners, turn on the gas;
- We put a hose on the fitting located on the top cover of the product and lead it into the exhaust system above the stove.
Such products can be used not only in the kitchen, but also when traveling outdoors; they are produced by many factories in various parts of Russia. For example, mini-smokers of the Astrakhanka brand - Alder smoke are produced with three tiers for smoking different types of meat at the same time, the kit includes a spacious carrying bag, thick walls of 2 mm, a decent supply of wood chips for the first time, dimensions 800x500x500 mm, so there will be enough delicacies for a large company. Cost 14 thousand rubles.
The price of more compact versions of mini-smokehouses for gas stoves and outdoor trips starts from 10 thousand rubles. The cost depends on the size of the box, the thickness of the stainless metal, and the warranty is the same for all products - no more than 12 months from the date of purchase. According to users, the products are of quite high quality, work perfectly at home, and in nature the aroma of cooked dishes spreads far. If you doubt it, watch the video:
Making a smokehouse with your own hands
Many readers are interested in whether it is possible to make a durable smokehouse for a gas stove with your own hands from scrap materials? Yes, and the easiest way is to weld a specially designed box with a water seal. For a product with dimensions of 300x300x600 mm you will need the following materials and tools:
- gas or electric welding;
- electric drill and grinder;
- 1.5 sq. m. stainless steel sheet 2 mm thick and 0.2 sq. m of a similar sheet, but no more than 1 mm thick;
- stainless steel wire with a diameter of 0.3-0.5 mm - about 10 m;
- stainless steel pipe with a diameter of at least 40 mm, wall thickness 2.5 mm, length 10-15 cm;
- channel 30x30 mm - 2 m - for water seal.
A rectangular body is made from a 2 mm sheet, the top is scalded with a channel to get a continuous groove, which will be used as a water seal - during the smoking process, no smoke or smell will escape from inside the product. The lid is made in such a way that the channel welded to it falls exactly in the middle of the groove with water. Make a hole at the top of the lid, weld a tube into it so that 10 mm goes inside, grind the upper edge at an angle - a hose will be screwed onto it to remove smoke from the kitchen. Two handles are welded to the body of the device for ease of carrying and installation on the hob surface.
A structure is welded separately, consisting of a tray for collecting fat and two grates on which the products will be placed - here you need to work with a level, since everything must be strictly horizontal. The design should fit freely inside the case and be pulled out without effort, so as not to damage the delicate finished delicacies.
The process of making a smokehouse from an old gas stove
To ensure that the process of making a smokehouse does not take much time, it is worth preparing all the necessary materials and tools in advance. It is also advisable to familiarize yourself with the most common diagram options that will help during the assembly of the structure.
Scheme and drawings
Schemes and drawings of a gas stove smokehouse are freely available on the Internet. You can choose the most suitable option and assemble a structure for smoking products based on it.
Principle of operation
All smokehouses have the same operating principle. Products prepared in advance must be placed on a special grid or hung with hooks. Then they will be treated with smoke, which is released as a result of smoldering wood chips.
There are two different smoking methods, depending on the temperature of the smoke and the duration of processing - cold and hot.
A smokehouse made from an old gas stove will allow you to quickly prepare high-quality, tasty and completely safe for human health smoked meats at any time convenient for the owner of the structure.
Preparing the Slab
You first need to prepare the old stove so that it can be used to make an effective smokehouse.
It is best to carry out all work outdoors. The stove is thoroughly washed beforehand, and all the necessary tools and materials that may be needed during the assembly of a homemade device are prepared. Internal refurbishment
To make a smokehouse from a gas stove, it is worth additionally carrying out its internal refurbishment.
- First, remove the oven door from the stove. It is also worth removing its back wall.
- The gas burner, which is located in the oven chamber, is dismantled.
- You need to install an electric stove at the bottom of the oven or make a fireplace under its bottom, where you can later build a fire.
- In the lower part, four holes are drilled on the sides, the diameter of which is 10-20 millimeters. Through them a sufficient amount of air will flow into the smoking cabinet.
- A couple more holes are made in the upper part of the walls, through which excess smoke can escape.
For these works it is worth using the simplest drill. It is worth noting that this type of smoking chamber has some disadvantages that should be remembered in advance.
- It is not possible to smoke food using the cold method.
- It is quite difficult to regulate the distribution of smoke in the smoking chamber.
- The number, as well as the diameter of the holes, is selected at random.
- There is a high rate of heating inertia. The temperature rises quickly and decreases very slowly. Because of this, the fuel may begin to smolder too intensely or even ignite, which will cause damage to the products used.
