Homemade electric hot smoker. Everything ingenious is simple! We make an electric smokehouse with our own hands. Bucket smokehouse

04.03.2020

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Electric smokehouse It's attractive because you don't have to look for wood to start a fire. Most of its modifications create smoke by heating smoking chips with a heating element. There is also an option that allows you to obtain smoke for cold smoking thanks to the force of friction. You can make any of these electric smokehouses with your own hands.

Materials

They are:

1 board with dimensions 960x220 mm;
2 boards with dimensions 260x235 mm;
2 boards with dimensions 340x425 mm;
1 board with dimensions 425x220 mm. All boards must have a thickness of 15 mm;
1 plywood. Dimensions 425x220 mm. Thickness 5 mm;
1 plywood with dimensions 260x220 mm;
1 piece of plywood with dimensions 235x220 mm;
1 piece of plywood. Dimensions 340x220 mm;
electric single phase motor(power 0.53 kW.);
magneto;
2 capacitors with a capacity of 2,200 pF;
neon light bulb MH-6;
constant resistance 180 kOhm;
metal box with a lid. Length 220 mm;
screw;
spring;
wooden block;
metal mesh 23x21 cm;
asbestos;
a pulley, for the manufacture of which the manufacturer used a textolite core (it should have inclined holes);
steel cage (must be such that it fits tightly around the pulley);
bolts with nuts;
nails or screws.

Tools

You will need:

drill;
hammer;
screwdriver;
open-end wrenches;
welding;
saw.

Creating a wireframe

It will represent two cameras mounted on a long board. The first chamber will have dimensions of 26x24x22 cm. It will contain a motor pulley and a wooden block. Smoke will be created here. The dimensions of the second chamber will be 34x43x22 cm. Cold smoking of homemade meat preparations will take place in it.

Making a smokehouse frame for a home includes the following stages:

Cutting into a board with dimensions 425x220 mm. holes, which in height and width should be 22 and 20 cm, respectively. It should be at one end of the board. It is cut out at a distance of 1 cm from the edge.
Making a chamber for cold smoking. To do this, take with your own hands a board with a cut hole, plywood with these dimensions and 2 boards with a length and height of 34 and 42.5 cm, respectively. These elements are fastened with nails. It's better to use screws. Metal rods are fixed at the top of the chamber. Meat will be hung on them.
Fixation on the hole with a fine metal mesh.
Fixing the manufactured cold smoking chamber on a long board. This camera should be on the edge of the board. The cut hole in one side of the chamber should “look” into the middle of the base.
Making a smoke chamber. To do this, cut a hole for the engine rotor in the middle of the lower edge of the plywood with dimensions of 23.5x22 cm. A rectangular hole is cut out in the front wall (a board with a width and height of 26x23.5 cm) for metal box. The dimensions of the hole are made the same as the dimensions of the box. This element should be placed opposite the pulley. Next, the smoke chamber is knocked down. However, they do not fix it on the base, but put it aside with their own hands.

Read also: Making a smokehouse for a summer residence

Engine installation

To secure it, several holes are drilled on the base. Next, use bolts to fasten Electrical engine to the base.

After that perform the following actions:

A magneto is connected to the engine.
Perform a series connection of capacitors, a constant resistance and a neon light bulb.
Include the above elements between the magneto terminals.
Connect the negative terminal of the magneto to the metal mesh with your own hands.
Connect the positive terminal of the magneto to the metal rods of the cold smoking chamber.
Place a pulley with a steel cage on the axis of the electric motor.

Then all that remains is to cut off one end of the metal box and drill a hole in the other end. A nut is welded onto the formed hole. There should be a long screw turning in it. There will be a spring at the end of the screw in the box.

The prepared box is fixed with your own hands on the base of the home smokehouse. Next, a chamber is nailed to this base in which smoke will be created.

The final process of making an electric smokehouse for a cottage or home is to line the walls of all chambers with asbestos. Instead, you can use any other fireproof material.

It is worth adding that in the absence electrical network The electric motor can be replaced with a gasoline one.

How does a design with an electric motor work?

The engine starts and starts turning the pulley. A wooden block is pressed against it (fed through a metal box).

It is advisable that the block be made of sheet wood. As a result of friction, smoke appears. In this case, you can control the intensity of smoke emission. To do this, increase or decrease the pressure on the wooden block by tightening or unscrewing the screw. Tightening the screw causes the spring to compress. She “wants” to return to initial position and therefore creates additional pressure on the block.

During cold smoking, it is worth remembering that the electric motor pulley gradually wears out the block. Therefore, from time to time you need to unscrew the screw, throw away the rest of the block and install new material.

The generated smoke gradually exits into the cold smoking chamber. However, its movement is too slow. To speed up the movement of smoke through the smoking chamber, the charge of its particles is changed. Passing through metal mesh, the particles receive a negative charge. Since metal rods and meat hooks have a positive charge, smoke particles with a negative charge immediately move towards them. Moreover, this movement is faster than without the use of electricity.

Read also: Compressor for smoke generator

As a result, the duration of cold smoking is reduced. The product is of higher quality, and the number of bars used is less than the number burned in conventional home smokehouse firewood Therefore, such a smokehouse for home can be safely called professional.

Accessories for electric stove designs

To make such an electric smokehouse for the garden and home you need to find:

barrel with lid 200 l.;
furniture wheels;
electric stove;
electric thermostat (it should regulate the temperature in the range +20...+90°C);
electrical cable;
mechanical thermometer;
metal mesh or rod;
container for wood chips (suitable tin with a wide bottom, however, it needs to be cut so that the height is 5-6 cm);
a tray into which the fat will drain.

You can make the pallet yourself. For this they take sheet metal thickness 0.5-1 mm. and bend the edges. The height of the side should be 1-2 cm. All side joints must be welded.

You will also have to prepare the barrel that was lying near the house with your own hands. The easiest way is to take the barrel that contained some oils or chemical substances. Of course, particles of these substances always remain on the walls. Therefore, you need to get rid of them by thorough washing.

If there was in the barrel machine oil, then you can put dry wood on its bottom and set it on fire. The remaining oil will burn along with them. Afterwards, you need to wash the container. To do this, you can use products used to wash dishes or the floor at home.

Assembly of the structure

This process begins immediately after completely dry barrels. His performed in the following sequence:

Furniture wheels are secured to the bottom of the barrel. To do this, you will have to place the wheels on the bottom, mark the places where you need to make holes, drill holes and fix the base of the wheels with bolts. In general, you need to attach four small wheels with your own hands. The wheels may not be attached, but moving the electric smoker around the house will be inconvenient.
Drilling 5-8 holes at the bottom of the barrel. It will be good if the diameter of the holes is 10 mm. They should be at a height of 5-10 cm from the bottom of the barrel.
Preparation electric stove. It consists of removing the cover and removing all internal elements. The exception is the heating element and the two wires connected to it. The result of such manipulations will be a housing with a heating element. This body is placed in the center of the bottom of the barrel and screwed to the bottom with two bolts. Of course, before fixing, holes are drilled in the body and bottom of the barrel.
Installation of the thermostat. This element is placed near what is left of the electric stove. To install it, a hole is made at the bottom of the barrel. The oven is connected to the fixed thermostat. For connection, it is better to use a wire with a cross-section larger than 2.5 mm². Of course, all connections are reliably insulated. The thermostat sensor must be placed in the area where the meat will be.
Connecting a small light bulb. This is done parallel to the stove. It will turn on simultaneously with the heating element turning on. Thanks to this, it will be possible to visually monitor the operation of the heating element.
Installation of a mechanical thermometer. To do this, make a hole at the top of the barrel, not far from where the mesh with meat is placed. Next, fix the thermometer.
Making a mount for a baking sheet. It involves the use of long bolts. First drill 4 holes. Then the bolts are inserted and the nuts are tightened.
Creating a similar mount for a meat rack. It is better to find the grate in the store. You can do it yourself. To do this, use stainless steel wire. Diameter 5 mm. It is bent into the shape of a circle and the ends are welded. A wire with a diameter of 3 mm is welded on top. Its segments should be placed parallel. Step – 3-4 cm.
Making a chimney. If there is a lid on the barrel, then make a hole in it with a diameter of 5 cm. If there is no lid, you will have to put wooden rods and burlap on the top of the barrel. The latter must be constantly moistened during smoking.

The electric cold smoker is very popular due to its compact dimensions. It, unlike the traditional installation, allows you to smoke meat and fish not only on suburban area, but also in the house. You can prepare smoked delicacies both in a factory and in a homemade electric installation.

Both electrical appliances cope perfectly with the task of preparing smoked products. The difference is appearance and cost. Besides, homemade installations It is not recommended to place in apartments. For this purpose, it is better to purchase the factory version.

Factory and homemade electric smokehouses

Factory-produced electrical installations for cold smoking are more powerful than home-made ones. This is reflected in the speed of cooking, which is higher than in a home-made smokehouse. Such devices also differ in their more aesthetic appearance.
They are produced in rectangular and cylindrical shapes, and, instead of sawdust, they can work on special briquettes. The cost of the simplest models is about 2,000 rubles, while more powerful and functional ones cost around 10,000 rubles and more. Therefore, for real good installation for cold smoking it has a pretty decent price.

Homemade electric smokehouses are assembled from available materials, which makes the cost of installations minimal. This is the reason that many home craftsmen prefer such units to factory ones. It is enough to spend one day at work to always have cold smoked products on your table.

No special skills are required. You just need to have some materials and tools at your disposal, understand how the installation functions, and correctly carry out a certain sequence of work.

Operating principle of an electric cold smoker

Products located in the smoking chamber are treated with hot smoke. It is formed as a result of smoldering sawdust, wood chips or braces. The thermal effect of smoke causes the liquid from the meat products to evaporate, and the product acquires a bright taste and great aroma.
Cold smoking, unlike hot smoking, is carried out at a low smoke temperature of approximately 20-25 degrees. They reach meat products until ready from ten hours to several days. Fish smokes the fastest, and pork, on the contrary, takes longer.
The long cooking process is compensated high quality the resulting product. This is reflected both in taste characteristics and in a longer shelf life, which is sometimes much longer than many store-bought smoked delicacies.

What materials are suitable for making an electric smoker?

The basis of the installation is the capacity. It must be made of heat-resistant material and have a volume that allows you to cook required amount fish or meat. You need to expect that smoking can take from ten hours to several days, and the chamber of the future smokehouse should be quite spacious.

A homemade smokehouse can be made from:

200 liter barrels;
old refrigerator;
steel sheet.

There is no preferred option. The choice is determined by the availability of a particular material. Not everyone has a refrigerator that has expired, but with steel sheet you have to work practically from scratch, but the advantage is that you can calculate the dimensions yourself. A barrel and a refrigerator are the best options.

Electric cold smoked smokehouse from a barrel

The container is made of durable and heat-resistant metal. Chemicals and explosives are stored in such barrels. If you don’t have one on your farm, you can purchase it. The cost will not be high. The main thing is that it has a lid.
Along with the barrel, you will need following materials:

Four wheels. This item is optional, but allows you to move the smoker with ease. Any furniture will do.
Heating element and electrical cable. Without these components, the installation will not work from the mains.
Thermostat. The best option There will be a device with adjustment ranging from 20 to 90 degrees, even if only cold smoking is intended.
Thermometer. Without this device, using the smokehouse will not be absolutely safe; it will become impossible to control the smoking process.

The only tools you need are a metal drill, which makes creating an electric smokehouse as simple as possible.
Two pallets are required. One container will serve for fuel, the other to collect draining fat. The workpieces can be placed on a grid or a system of hooks. For convenience, both options can be combined.

Barrel preparation

The container is thoroughly washed. It is especially necessary to carefully clean barrels that have not been used own needs, but were purchased secondhand. Firewood or an armful of brushwood is placed inside and burned. This is done in order to get rid of any oily deposits and calcinate the walls.

When the tree is completely burned, internal walls The barrels are cleaned with a wire brush to remove any remaining carbon deposits. Next, the container must be rinsed with water and detergent added. household product.
As soon as the container is dry, install wheels and drill holes in the bottom for ventilation. In total, you need to make from 5 to 8 holes with a circle diameter of 10 millimeters.

Heating element placement

You can dismantle the old and no longer needed potbelly stove in the house. If you can’t remove the heating element yourself or you simply don’t have an old electric stove, you can purchase a heating element on the market or in a specialized store.
You need to take a heating element open type. It will be placed in the center of the barrel. It should be completely dry by now. The element is secured with bolts. In close proximity to it there is a thermostat connected in series copper wire with a cross section of 2.5 mm2. The device must be placed in a convenient place.

Arrangement of the upper part

Make a hole of small diameter through which the thermometer is attached. Place a tray or baking tray in the center of the barrel. This vessel is necessary to collect fat that drains from meat (fish) during cooking. A chimney hole with a diameter of 50 mm is made in the lid, which is equipped with a damper that is closed at the beginning of cold smoking.
The fuel pan can be made from a mesh pan or from an old regular saucepan. The volume of this container determines the smoldering time of sawdust (chips). A five-liter tray is enough for 10 hours of smoking at a temperature of 20 degrees. Therefore, when planning to cook pork, you need to either increase the volume of the container or make several additions of wood chips.

Testing the installation

If all the work was carried out correctly, you will end up with a smoking installation on the bottom of which there is an electric stove, and on top there is an area for placing workpieces. There must be ventilation, a tray for dripping grease, a container for sawdust, and a chimney hole in the top cover.

Once the assembly of the electric smokehouse is completed, it is not recommended to start smoking right away. First you need to lightly heat the barrel. The first warm-up should last from 10 to 20 minutes. After it, you can already add meat (fish).

Electric cold smoker from the refrigerator

If old refrigerator failed, it will be an excellent basis for an electric smokehouse. The sequence of work when arranging such an installation is as follows:

The cooling system and insulating elements are removed from the refrigerator.
Install on the bottom of the unit a heating element(heater) or electric stove.
The terminal block is led into a niche where the compressor used to be located. It is connected to the switch.
A heat-resistant metal pan is placed directly above the heating element. The container for sawdust is placed on a heating element or electric stove.

The convenience of this installation lies in the fact that the old grates that are in the refrigerator can be used to place meat and fish preparations.

You should not take a unit that is too large. Firstly, difficulties may arise with its location, and secondly, the efficiency will decrease.

The amount of fuel burned determines the duration of sawdust (chips) smoldering. Five kilograms, as in the case of a barrel, is enough to provide a smoking time of 10-12 hours.

Summarizing

Electric homemade smokehouse perfect for installation in suburban and summer cottage. It is not recommended to place such an installation in the house. Some home craftsmen install such units on loggias and balconies, but this is not entirely safe. For an apartment, it is better to purchase a factory model. It will be distinguished by its most compact size and excellent insulation.

Today we will tell you how to make a smokehouse and a smoke generator yourself from an old electric oven.

Hello. I’ve been thinking about smoking for a long time, but I still haven’t gotten around to tackling this issue closely. Finally, there was time and opportunity.
And this miracle appeared to the world:
The smokehouse itself is an ancient Soviet electric oven “Kharkov M”; it has been in the way for a long time. Finally she found a use)
From what is in it, the case was made into a collapsible one. And added a thermostat.

The regulator was packed in a bag box, cheap and cheerful)
The regulator gave us the opportunity to clearly maintain what is required during hot smoking.
If we smoke cold, then the regulator is not used.

Also, the cut mesh for .

And it even turned out to be two tiers.

A separate issue is the smoke generator. There are many options, everyone chooses to suit their needs.

There is nothing complicated, as always :)
Pipe with welded nuts for 1/2 and M16

1/2 is our smoke outlet, and 16 a thin tube is screwed in to supply air from the compressor. , .

Slots are made on the 1/2 pipe, through which the ladies are sucked into the smokehouse.
A couple more photos for clarity

Covers were also made for the bottom and top of the smoke generator.

In principle, that’s all. You can connect the smoke generator to the smokehouse and actually smoke.

As you can see, the work is not difficult, it can be completed in a couple of days, not counting painting.
The smokehouse itself can also be easily replaced with a modern electric oven.

That's all. Thank you for your attention:)

P.S. The most detailed information on making this smokehouse can be seen in my video.

Electric hot smoker

The hot method involves rapid high-temperature processing of the product. This type of smoking allows you to retain moisture in the finished product, so that the dish turns out to be quite juicy and fatty. However, without the use of stabilizers and preservatives, the product can only be stored for a few days.

The process takes several hours and occurs at a temperature of 35 to 150 degrees (usually 90 is chosen) depending on the dish. The time depends on the amount of initial product and the power of the electric smokehouse. The most productive types in the home segment (3-5 kg) have a power of 500-600 W. Processing time – from 2 minutes with a minimum load of vegetables to 30 minutes with a maximum load.

Some models are combined, that is, they allow you to smoke products using hot and cold methods. But more often the manufacturer focuses on one thing. Devices for hot processing are always mobile and compact. They only require an electrical connection. Some are able to work from car battery. There are even variations with removable power units that you can take on a picnic to cook over a campfire.

Cold smoked electric smokehouse

The cold method allows you to extend the shelf life ready-made dish up to several months. During low temperature processing from 20-25 (for meat) to 40 degrees (for large fish) uniform fumigation occurs within several hours original product. Before starting work, it is necessary to salt the raw materials.

Diagram of a cold smoked electric smokehouse

Technically, this method is more complicated. The unit must be connected to a hood. Cold smoked models are usually less mobile. But in them, manufacturers often offer additional functions that will make the dish tastier and reduce energy consumption. For example, a liquid smoke generator.

How to do it yourself?

Of course, it is difficult to make a full-fledged modern electric smokehouse with a timer, water seal and smoke generator on your own. But simple models can be assembled from scrap materials. It is easier to achieve hot smoking.

The electric smokehouse contains 2 functional parts – the body and the heating element. The heater is powered from the mains and heats the container with sawdust to smoldering temperature. The meat is cooked under the influence of heat and smoke.

To assemble a powerful smokehouse you will need:

metal barrel 200 liters with a lid;
electric stove and cable;
4 wheels;
container for wood chips;
metal grate;
container for collecting drained fat;
thermometer and thermostat.

Homemade electric smokehouse from a barrel and an electric stove

First, clean the barrel and attach wheels to it.
Make 6-7 holes at the bottom.
Separate the heater from the tile body and attach it with screws to the bottom of the barrel. Connect to thermostat.
Attach a container with sawdust 7-8 cm higher.
Place a meat rack closer to the top of the barrel, and under it a container to collect the drained fat.
Close the barrel with a lid with a small hole to allow smoke to escape. You can attach a chimney to it and bring it closer to the hood.
Attach a thermometer to the outside to monitor the temperature during the smoking process.

Electric digital smoker

Homemade electric smokers and non-electric devices need to be constantly monitored. Digital units can be safely left for several hours by first setting the cooking mode, time and temperature. The microelectronics itself will monitor and adjust all parameters, and after time has elapsed it will automatically turn off. Full automation of the process! All you have to do is add new sawdust briquettes.

Appearance of a small digital electric smokehouse

Most models allow you to turn on the smoke generator separately and the smoking chamber separately. Some require precise setting of temperature and time, others (more expensive) offer to select the mode: “meat”, “fish”, “vegetables” and others, and set the parameters yourself.

Additional functions

The presence of additional functions does not greatly affect the final result, but it greatly simplifies the smoking process, especially if you use an electric smoker in the kitchen and not in a separate ventilated room.

First of all, these are such variations as the presence of a built-in or removable smoke generator, a water seal, a smokehouse block for heating from electric or gas stove And special device, designed for use in an apartment, which produces a minimum of smoke and odors. Additional functions include a selection of modes, a digital thermometer and a timer, although now they are present by default in most models.

Modern electric smokehouse for cold and hot smoking with adjustable power, temperature and heating time

Smokehouse for electric stove

Stove model – compact solution for smoking without outside intervention. The heater in it is an electric or gas stove, and the chimney is kitchen hood. The devices are often equipped with a water seal. Then the hose through which the smoke flows will need to be brought out vent(for example, out the window).

The sealed housing is made of durable of stainless steel, wall thickness depends on the model and overall dimensions. The device is equipped with grates, a lid, and trays for collecting fat.

To get started, you need to place the housing on the stove, pour water into the water seal, and add wood chips and food. Then adjust the power of the stove so that the wood chips smolder but do not burn. Do not turn off the electric stove until the work is completed.

With smoke generator

Diagram of a smoke generator with an upper ejector
The smoke generator is designed for cold fumigation mode. Its main elements are an ejector, a combustion chamber and an air pump. The smoke generator for an electric smokehouse is usually made removable and is often sold separately. The device allows you to turn a hot smoking chamber into a cold fumigation device.

There are models with upper and lower ejector. The first one is more functional. The second is well suited for small smoking chambers, but does not have natural draft, so it requires permanent job pump, and the wood chips in the smoke generator often go out.

With water seal

A water seal, or water lock, is needed for safe work smokehouses in confined space: in a house, apartment, garage... It captures odors and smoke and prevents them from entering the living space. The smoke is exhausted exclusively through the fitting in the lid, to which the chimney pipe is connected. Its tip should be brought out into the hood, ventilation hole, or simply into a slightly open window. Of course, water lock devices can also be used in open spaces.

Scheme homemade device with water seal

Smokehouse for apartment

A smokehouse for an apartment differs from models for restaurants or small private workshops only in size. In the majority modern units there are all the additional functions: timer, temperature selection, water seal, sometimes even a smoke generator. But chambers for apartments are usually designed for a small load - up to 3 kg of meat or fish.

Cheaper options are also popular when the smokehouse is not equipped with a heating element. Such models are heated from an electric or gas stove and are used only for hot smoking.

Factory-made home electric smokehouses and their prices

Prices for electric smokehouses vary significantly. A small sealed box without a heater and timer costs from 500 rubles. A simple domestic device for hot smoking - approximately 1.5 thousand. Combined units are a bit better quality- about 3 thousand. Equipped with a water seal - from 4000 and above.

Such smoking cabinet you can't put it in an apartment
The price depends greatly on the manufacturer and design solution, while the performance of the device may be the same. Finnish models usually cost 2.5 times more than Russian ones.

Electric smokehouse (aka greentechs)

“Dymok”, or “greentechs” – simplest model for a small price. Structurally, it’s just a sealed box with 2 grilles and a heating element, there’s not even a thermometer. The manufacturer warns that the device is only suitable for cooking fish, wings or lard. He does not recommend smoking for longer than 40 minutes. The weight of the initial products is up to 5 kg.

Electric smokehouse "Dymok"

The main disadvantage of the unit is its completely uncontrolled heating. One of the advantages is the minimum price (from 1800 rubles and above).

Electric smokehouse "Elektromash"

The two-level ElektroMash smokehouse with an enamel coating is also designed for short-term use. Up to 5 kg of food can be placed in the chamber, and 2 levels of grates allow you to cook different dishes at the same time. The heating element is protected from drops of fat. However, the unit is still not suitable for cooking meat; you can only smoke fish, cheese or vegetables.

Electric smokehouse helia

Home electric smokehouse high price category"Helia smoker"

The Helia model is much more expensive and more functional than the previous ones. The double-walled chamber reduces heat loss and, as a result, energy consumption. The device is suitable for preparing various meat and fish dishes. You can put frozen food in it. The internal elements (deep and shallow trays, 2 trout racks and 2 flat racks) are made of stainless steel.

The temperature is set automatically, the smokehouse turns off using a timer. The chamber can simultaneously cook up to 14 kg of roast, or 8 chickens, or 48 small or 24 large trout. But the cost is also high.

Electric smokehouse "Eku"

Universal electric smokehouse with removable heater
The universal model “Eku” from TM Alvin is equipped with a removable power unit. It can be plugged in, heated from the stove, or even taken with you on a picnic. Additional functions include a power regulator and a power indicator. The electric smokehouse is designed for loading up to 20 liters. It contains 3 lattice trays and a cup for collecting fat. This is probably a good option for big family who loves various smoked foods: meat, vegetables, fish. The price of the unit is approximately 3 thousand rubles.

Electric smokehouse "Aromat"

The “Aroma” unit from the TEMP company cannot be called compact, but it is the only one on this list that can be used for hot and cold smoking without purchasing additional devices. The device was first launched more than 20 years ago, and the design appears to have remained the same.

“Aroma” is an inexpensive universal smokehouse designed for semi-industrial loading. Suitable for use in the country, in a private home. It will take up too much space in the apartment due to its height and cylindrical shape.

Smoking in an electric smokehouse - features, advantages and disadvantages

Homemade products from an electric smokehouse
Fatty foods are best prepared using cold smoking. At the same time, they are fumigated with smoke and dried out, and excess fat flows down. Such dishes take a long time to prepare, but they can be stored for several months. Best suited for fish, wings and vegetables hot way. Heat leads to rapid education crust, and the product remains tender and juicy. But you can store the dish for no longer than a week.

An electric smokehouse allows you to prepare delicious smoked dishes quickly and safely. You are in complete control of the process and are confident in the quality finished products. Today they are inexpensive, although general interest has led to a not always justified increase in price. The only drawback of electric smokers is their lack of versatility, but most compact models with a removable heater do not have it.

Sometimes you really want to treat yourself to smoked dishes, but the price of these products is not affordable for everyone, and even if you do fork out for such a pleasure, there is no guarantee that it is safe for the body. A homemade electric smokehouse will help you avoid the use of harmful additives, preserve the natural taste of the product, and also save money.

Pros and cons of a homemade device

An electric smokehouse assembled on its own has a number of advantages, the main one of which is the ability to build equipment from scrap materials and unnecessary things without extra costs. This unit will be able to work autonomously, and the thermostat will provide temperature control. Smoking products in this device does not require special culinary skills, which makes the process accessible to anyone who wants to treat themselves to such delicacies.

However, this type of device also has its drawbacks, the main one of which is power. It may be smaller than that of a professional electric smokehouse, which makes cooking time longer. Also, devices in stores look much more aesthetically pleasing than those made by yourself.

Store-bought models allow smoking at home or outdoors, regardless of weather conditions, they can be placed in the kitchen or balcony. There is still an opportunity to purchase a smokehouse that does not require sawdust: they are replaced with special fuel briquettes. Making such a device yourself is much more difficult.

Necessary materials and equipment operation features

To understand what materials and equipment are needed for assembly, it is worth understanding the design of an electric smokehouse. It includes a housing and a heating element, which is powered from the mains and increases the temperature in the container with sawdust, as a result of which it begins to smolder. It is important to decide on the number of products that will be smoked; the size of the device depends on this.

The housing must be sealed, with a well-fitting lid. For this purpose, a bucket or barrel made of metal, a 20-liter saucepan, a tank and other objects of a similar shape are suitable. The lid of the body should be easily removed quickly so as not to release smoke, and it should also be easy to put back on.

Give preference to containers that are made of stainless steel; ideally, use food-grade stainless steel.

When assembling the structure, it is important to provide for the presence of several chambers in the main container: one for products, the other for sawdust. A heating element or a “potbelly stove” is suitable as a heating element.

You will also need the following materials and tools:

small wheels – 4 pcs. to move the smokehouse to the desired location;
thermostat – will provide temperature control inside the device (it is better to choose devices with a temperature range from 20°C to 90°C degrees);
electrical cable;
a container into which the fat will drain (bowl, tray);
thermometer;
a pallet in which wood chips are placed;
metal drill with a diameter of 10 mm;
drill;
screwdriver;
metal scissors;
screwdriver;
a grid or bar with hooks on which products will be placed.

Step-by-step manufacturing instructions

An electric smokehouse can be built from metal barrel, gas cylinder and refrigerator.

From a barrel

Most often, an electric smokehouse is assembled from a barrel, since this is the most available material. Manufacturing takes place in several stages:

You need to prepare the device case. The container is cleaned of any remaining contents and thoroughly washed with soda or detergents for dishes. This will prevent food from getting in and getting soaked. harmful substances, which were stored in a barrel. After this, it is checked for leaks.
Fastening the wheels. Using a tool, drill holes in the base of the barrel and secure the wheels to the bottom of the container.

Preparing and installing the heating element. Remove the cover from electric stove and remove the heating element (if you did not purchase it separately), disconnecting the wires. Using screws, attach it to the base of the barrel in the center.
Attaching the thermostat and thermometer. The thermostat must be installed above the place where the heating element is located and connected in series. It is better to place the sensor itself in the upper zone of the barrel in the place where the products will be located. When connecting, opt for wires with a cross-section of 2.5 to 3 mm. To attach the thermometer to the container, drill several holes in the wall and screw it inside the device. A thermometer will help you find out the temperature in the smokehouse, and a thermostat will help you adjust it.

Placing the tray in the device. During the smoking process, fat is released from the products, which must drain into a special tank. They can serve as a baking dish with a diameter of 50 cm. This tray is installed in the middle of the barrel, making several holes in its walls.
Organization of smoke exit and air intake. Drill several holes in the barrel lid (diameter about 5 mm), or one (diameter about 5 cm), and install the chimney. For this purpose would be better suited a metal tube that allows the smoke to slowly evaporate from the container. It is important to ensure that air enters the structure. Some drilled holes at the base of the barrel will ensure this process. At the moment when the smoke just appears, it is necessary to close the hole on the lid, otherwise the smoking will be of poor quality.
Fastening containers for sawdust. Both a mesh and a pan with a capacity of about 5 liters will do here.
Installing grates or hooks. You need to decide how you will place the smoking products in the device, and install a grate or bar in the upper part that has holes for attaching hooks to it. The latter can also be made with your own hands from small twigs with a cross-section from 3 to 5 mm, twisting them.

Checking the device. It is better to immediately check your brainchild to identify any defects or breakdowns, while adhering to safety rules.

From the refrigerator

If you don’t have a barrel at hand, and an old refrigerator is collecting dust in the garage, then it will be suitable for assembling an electric smokehouse. It is better if it has small dimensions.

What is needed for this:

Get rid of the cooling system and insulating components by disconnecting them from the device.
Install an electric stove or heating element on the bottom of the refrigerator.
Lead the terminal block out through the hole where the compressor used to be and connect it to the switch.
Heat-resistant dishes (baking tray, tray) are placed directly above the electric stove.
A container for sawdust is placed on the heating element. Ideally, this should be a 5-liter pan, which will ensure the operation of the electric smoker for ten to twelve hours.
In the upper part of the refrigerator you need to make a hole with a cross-section of about 5 cm and insert a tube into it to allow the smoke to escape.
Place one or more nets, attaching it from the inside to the walls of the equipment. If you do not plan to place products on the grid, but want to hang them, then you need to secure the bar with hooks.

Close the device door tightly and turn it on.

There is a small catch in this method: products can only be hot smoked.

To make it easier to adjust the temperature, you can take the switch from the stove outside and attach it to the side. It is better to install such a device in places protected from strong wind. If you are going to smoke food in winter, you should take care additional insulation devices. To do this, use pressed mineral wool.

From a gas cylinder

WITH gas cylinder you'll have to tinker. First you need to check it for the presence of gas residues. To do this, apply a soap solution to the opening of the cylinder. Lack of reaction indicates that the container is empty. If bubbles form, it means there is gas left in the cylinder.

To empty the contents of the cylinder, you need to turn the valve on it with a gas wrench No. 5 and No. 3. It is better to carry out this procedure at a distance from residential premises. When all the propane has evaporated, attach a small tube to the hole and pour water into the container - this will allow you to safely saw off the lid with a hacksaw. Next, the container is washed with a mixture of water, ammonia and ammonia.

It is very important to wash the container well and several times and only then proceed with further manipulations to avoid an explosion.

Remove the sawn-off cap from the cylinder. Make a hole in it and attach a metal pipe. You can purchase a special module that is made of corrosion-resistant steel. Weld a handle to the lid for ease of use.

Next, weld the small legs to the base. Now you need to find a container for the sawdust and fat that drips from the food. You can make them yourself using metal circles. To secure them, make a couple of notches in the container. At the top there is a container for fat, and at the bottom for sawdust.

Then you need to secure the mesh or bar with hooks by making several holes for fastening them at the top of the container. A heating element is installed at the very bottom. It can be extracted from old stove either an iron or purchased separately in a store. Make a hole in the cylinder for the cable to exit so that you can connect the device to the network.

Once everything is secured, you need to check how the smokehouse works. Place the sawdust in a special container, close the lid and plug in the device.

Other options

There are other household items from which you can build an electric smokehouse. For example, this is an old iron, heating tank, washing machine old model (not automatic).

Safety precautions

An electric smokehouse can be a dangerous device, so it is imperative that it be checked before use.

You need to pay attention to:

smoke concentration;
whether there was a fire in the sawdust;
whether the heating element is working properly;
are the food racks positioned correctly?
Are the wires insulated?

It is also important to consider the following points:

in the place where the assembly takes place, the humidity should not exceed eighty percent;
It is not allowed to touch the products to the walls of the smokehouse and the electrode grid;
the electrical elements of the device must be isolated from its walls;
Do not touch the equipment body during operation;
Products are removed only when the equipment is unplugged.

An electric smokehouse, assembled with your own hands, will bring festive dishes with an exquisite aroma to your diet, and most importantly, healthy dishes. This device will be a source of pride and joy for you and your family.