Most people love to eat and often want to pamper themselves with something special. One of these special products can be called smoked fish. To date, it is absolutely optionally to buy the factory production smoke.
There are mass of proposals from small models that are easy to transport, to full-fledged stationary cameras. But many who understand the essence of the whole process, it is interesting to assemble the smokehouse on their own.
At the same time, a portable smokehouse for fish or meat can be built of such simple elements like a barrel, a bucket, a large saucepan, a plastic film or a broken refrigerator. Having even minimal construction skills, you can easily make a cold smoked smokehouse, in which the firebox will be made, and underground chimney, and smoking camera. At the same time, it should be said that a simple smokehouse performed by your own hands will allow you to take into account all your wishes in contrast to the factory model. That is, you yourself will be able to choose its size and capacity, as well as ensure the convenience of using such a smokehouse.
Types and destination
It should be said that smokehouses are divided into two categories:
- cold smoked;
- Hot smoked.
Both methods can be called excellent, and everyone has their own admirers. Both methods are to envelop the products smoke, which allows them to give them a characteristic aroma and color.
The difference between ways is only in the following moments:
- the duration of the preparation of the product;
- The temperature at which smoked.
If we are talking about cold smoked, the temperature in the smoke chamber in this case will not be above 30-45 degrees, and the smoking process itself can last from 12 hours to several days. Usually this method is used to obtain fat fish, sausages, or bass. The fact is that with small temperatures of the flipping and leakage of fat from products, which are preparing, simply does not happen. After this part of the process ends, it is necessary to leave the bookmark so that it is finally dried. Finished products in this case will have a dense consistency, good taste, long storage period, as well as a characteristic pleasant aftertaste.
If we talk about the hot method, then for cooking it requires significantly less time. In some cases, for the preparation of products is enough 40 minutes. The operating temperature range here ranges from 45 to 200 degrees. And the temperature below, respectively, the process of smoking will be longer. As a rule, electric smoking for hot smoked Many space does not occupy and does not consume too much energy.
In general, there are two options.
You can choose a shoppermaid, which can be found online or purchased from manufacturers. Such a smoke is distinguished by a good appearance and as easy as possible.
Alternative to this option – homemade smoking. Just above we have already begun to affect the topic of its advantages. And indeed, homemade smokehouse will allow you to maximize your needs. That is, you can smoke at the same time more products. In addition, you can independently make a multifunctional solution, where, say, it will be possible to smoke not only fish, but also sausage or meat products.
In some ordinary smokehouses, you can smoke only one thing – such models on the market are also found. That is, at least on the above reason, homemade solutions will be better.
In addition, you can give any shape homemade smokehouse, which will allow you to take into account the features of its placement and operation, ease of use, as well as other moments.
An important question that needs to pay serious attention is the size of the smokehouse. Naturally, its size will depend on how many products are you going to lay and, respectively, smoke at a time. If you smoke the products only for yourself, then a small smokehouse will be an excellent solution. Yes, and mini smoke will consume a small amount of energy, if we talk about hot smoked. If you are going to cook smoked for sale, then small models are no longer suitable.
Regardless of the selection of the camera, which you will use, you need to make it so that the preparing meat and fish will be enveloped with smoke as much as possible. It will be best to spend them on hooks vertically in such a way that the distance between them is at least two centimeters. If the volume of products is small, then you can do the lattice, which is just fitted with everything you need in one layer. It should be added that with hot smoked, the temperature of the fat is going down, due to which it is necessary to install a drainage pallet. Too low to post it should not be accidentally caught fire.
An important point of any smoking will be the fact that for high-quality smoking it is necessary for some period to delay the smoke in the chamber, and when it cools, ensure it is removed from the chamber. In general, it is simple, drill a few holes in the top cover.
It will not be superfluous to replace the perforated metal lid on a wet burlap or the branches of certain types of trees. For example, juniper, currants or raspberry. But other species will be suitable, if only they did not allocate any essential oils and gum. When choosing wood species for smoking, you should be guided by the same rules. For this reason, coniferous rocks are not suitable, which have a rather sharp and pronounced fragrance. For this reason, they can bring a certain and contented unpleasant taste ready meat and fish. Best of all will use sawdust of fruit trees or chip.
If you decide to make a smokehouse from the old refrigerator, you will need to make slits to remove flue gases. So that the thrust is really good, you can punch holes at the top of the camera symmetrically to each other. It should be said that with high humidity and hot weather, smoke is poorly rising and difficult to leave the chamber. To increase the discharge pressure, you can simply install the pipe.
How to build yourself?
Let us turn to the direct process of creating a smokehouse with your own hands. It will be about the theoretical aspects of the creation of smokers and what materials must be kept at hand. Let’s describe the process of creating smokels from the beginning and to the end.
Before starting the workpiece of materials for smoking, you should understand what exactly it should be. It is important how much products you are going to smoke. If the number is small, then it is enough to make a mini-smoking. In order to understand how it is arranged, it is best to make a drawing first. This will not only make sure that you correctly understand the principle of operation of this device, but also be able to avoid errors in the preparation of materials for it.
By choosing one or another drawing, you will clearly know what the smoke is doing: from the bucket, from the old refrigerator or some other. This will give an opportunity to clearly and clearly choose one or another option, without retreating from it in the future. Thanks to the drawing, you can clearly understand how many materials and what exactly you need to implement your idea. If you create a drawing yourself, then if you wish, you can look at other developments of this type of installations, which are very much on specialized forums.
Materials and components
Equipment for creating smokehouse in various configurations will depend on the chosen drawing. If we are talking about the simplest model, then, as a rule, it is a smokehouse from a bucket. In this case, you will need a bucket, lid and grille.
If we are talking about a barrel, then a barrel, lattice and lid will be put in its foundation.
When creating smoking from the refrigerator, he will play a central role in the entire design. That is, the smokehouse will depend on what principle you will create it, and what exactly is going to make it the basis.
Someone will give more preference to brick smokehouse, which looks more like a furnace. And someone, in general, does not want to deal with it and just buy an apparatus for smoking, which can be found today in the markets or in stores.
Since there was a large number of different models mentioned here, we will try to tell about how to make different types of smoke.
Let’s start with the so-called smoking bucket. Create it with your own hands is very simple. First, you should find a bucket of iron, as well as the cover to it and the grid, which will be put on the bottom of the bucket. On top of the bucket will need to do holes in which rods with hooks will be inserted on which the fish will be hung. To smoke can leave the bucket, the hole will need to do in the lid. So that the combustion process is supported by the required time, the bottom of the bucket should be filled with sawdust and sinters. Now the smokehouse is placed on fire, and in the process of heating the sawdust and chips will begin to smooth. You can start hanging products. In such a state, products should be kept somewhere thirty – forty minutes.
But most often people who want to carry out the process of smoking a larger amount of products at home, want to make a smoking barrel. First remove paint from the surface of the barrel. Make it simple. First we drag the bonfire and keep the capacity over it about 60 minutes. And then you can already start directly to the smoking process.
If you need to smoke the fish in a wooden barrel, then first need to be rinsed inside, then let her dry from water and moisture. When it dried, you can begin to prepare it to the smoking process. First you need to do in the walls of the hole, where metal bars will be fixed. It is on them and will hang the product we need. Now you should make a glass. It can be done using a pipe from a metal with a length of 40-50 centimeters, a diameter of about 0.5-1 cm and a thickness of no more than three millimeters. When the glass is ready, it is placed in the hole through the bottom of the barrels. For smoking fish, the glass will need to close asbestos cloth to avoid its overheating. Now it is necessary to bring the chimney. You can start using smoking.
Of course, the options described above are only among the large number of smoke variations. Creating a particular model will be entirely dependent on your wishes and opportunities.
Recommendations of specialists will make the process of smoking more efficient and high-quality.
- Temperature of smoking products must clearly fluctuate in the range of 300 – 350 degrees. At a smaller temperature, smoking will be quite bad, and with a higher chance there is a chance, the products will simply burn.
- Another important point is the best way to exercise in dry weather. And also the device must have a pallet for grease collection, which has already been written above. If it is to fall on firewood, the quality of the smoke allocated will deteriorate significantly.
- Should not look into the smoking room too often, as it will disrupt the temperature regime. Each opening of the lid adds ten more minutes to the smoking process.
- In addition, the rich taste of the products can be given if you add vine vine or cherry. As mentioned above, in no case, the wood of coniferous trees should not be added to sawdust. It will definitely ruin the taste of the products and give them bitterness.
- In addition, if you want a soot and soot to fish or meat after smoking procedure, all products need to wrap wet gauze.
How can you make sure to make a smoking hand with your own hands quite simple and easy. It does not need to have any special or special knowledge, which will allow even an inexperienced person to acquire everything necessary to indulge yourself and its seven high-quality smoked meat or fish.
How at home to make a smokehouse for fish, look in the following video.