DIY fish smoker. How to make a smokehouse with your own hands, if you have drawings and dimensions Do-it-yourself home smokehouse drawings

To significantly expand your diet with quality products, you can acquire a small boiler room (both portable and stationary). But before you start working directly, you need to objectively assess your capabilities, prepare necessary materials, only in this case a mini smokehouse with your own hands will be made efficiently and quickly.

There are many ways to create a smokehouse, but we will tell you only about the most accessible of them.

Option #1. Cold smoked design

This type of smokehouse is made from a wide variety of materials. Below is step by step guide to create a simple design using polyethylene film.

Step one. First you need to purchase the plastic film itself. Two meters of thick film (the kind used for greenhouses) will be more than enough. From one end, the sleeve of the purchased film is sewn up in such a way that the result is a kind of bag.

Step two. Next, you need a place where the mini-smokehouse will be located. To do this, you will need a small leveled area of ​​1 square meter. A two-meter stake should be driven into each corner of this site. At the top, the stakes must be connected to each other using crossbars. It is important that the structure is sufficiently stable.

Step three. Opposite stakes must be connected using diagonal slats in approximately two to three rows.

Step four. Fish, already prepared for smoking, should be hung on these slats. It is also important that the bodies of the fish do not touch each other.

Step five. The prepared plastic “bag” must be pulled over this structure to approximately half its height. After this, the site should be filled with 1/2 a bucket of hot coals, on top of which green grass should be laid.

Step six. After this, the film is already lowered to the very ground, and pressed down with something from below so that the mini smokehouse with your own hands is airtight. That's it, the design is ready and, as you have seen for yourself, the costs for it are very insignificant.

In the future, if necessary, fresh grass is added - the fact is that there should always be thick smoke inside the smokehouse. After three to four hours, the plastic “bag” is removed and the fish is ventilated. If there are fish with large carcasses, then the next day they need to be smoked again.

How to make a barbecue out of metal with your own hands

Previously, we gave detailed instructions on how to make several options for a metal barbecue yourself; in addition to this article, we advise you to read this information

Option #2. Hot smoked smokehouse

The easiest way to make a smokehouse of this type is from sheets of metal. But before you start work, you should prepare everything you need (the list is given below).

  1. A pair of metal sheets 2 millimeters thick and dimensions 1565x610 millimeters.
  2. Thin reinforcing rods.
  3. Bulgarian.
  4. Meter.
  5. Carpenter's corner.
  6. Welding machine.

After this, you can proceed directly to production. The algorithm of actions should be as follows.

Step one. First, the first metal sheet should be cut into four parts. To achieve a square smokehouse, it is important that the dimensions of all elements are the same. To cut the sheet, use a grinder with an appropriate disk.

Step two. The two sheets are welded together using drip welding, after which, using a carpenter's angle, you should make sure that the planes are connected to each other strictly at right angles. If necessary, their position is adjusted. Then the remaining sides are welded in the same way.

Step three. In order to achieve tightness, everything internal seams Our design must be carefully boiled.

Step four. The bottom of the future smokehouse is cut out of another metal sheet, after which it should be carefully welded to the box made at the previous stage.

Step five. After this, you can begin making the cover of the structure. Using a grinder, you should cut out four strips of stainless steel sheet (it is important that the dimensions of these strips are slightly larger than the external dimensions of the finished box). The cover is welded. When all the work is completed, there should be enough deep cover so that it can be easily put on the box.

Step six. The product is almost ready. But to completely complete all the work, iron handles and a couple of levels of metal rods are welded to the body. Rods should be welded on top of the body to mount a tray in which fats and juices will accumulate. The upper rods are required in order to place hooks with meat or fish.

Video - Making a smokehouse (hot smoking option)

That’s it, after this you can start operating the smokehouse. In this case, the heat will be provided by an electric stove, but to get a higher temperature, it is advisable to light a fire.

Note! If desired, the dimensions of the smokehouse can be changed in one direction or another, but the main requirement must be met - we are talking about the complete tightness of the smoking chamber.

We also note that in order to make a mini smokehouse with your own hands, you should first work on drawings of the future product. In this case, it will be possible to correctly calculate the amount of required consumables.

Option #3. Bucket smokehouse

The algorithm of actions in this case should look like this.

Step one. Take a bucket, pour a one- or two-centimeter layer on its bottom sawdust. At the bottom. Approximately ten centimeters from the bottom of the bucket, a grate is placed on which products previously prepared for the smoking procedure are placed.

Step three. When steam or smoke begins to seep out from under the lid, this means that the smoking procedure has begun successfully. It is also important that the structure itself does not overheat. At first, when the prepared product is just dried (this takes approximately the entire time that the process takes), the temperature inside the case should be about 80-90C, and during the entire remaining time, that is, directly during smoking, it should be 120C.

Step four. To determine the current temperature in the smokehouse, you need to perform just one simple action - drop water on the lid. And if it does not boil, but only evaporates without any hissing, then everything is in order with the temperature. The meat or fish will be smoked correctly, but ultimately will not be cooked.

Step five. To regulate the temperature, you need to rake out the coals or add fuel to the smokehouse. As a rule, the smoking procedure takes from 30 to 45 minutes. At first, you will have to remove the smokehouse from the fire a couple of times and, quickly removing the lid, taste the food. When you have sufficiently mastered the process, there will be no need for this manipulation.

Step six. When smoking is finished, the bucket should be removed from the fire and, as soon as it cools, remove the product and dry it a little. It is worth noting that, for example, on a hike you will not need a tray to accumulate heat.

Option number 4. Smokehouse inside the apartment

To make such a structure, you must perform the following steps.

Step one. A box 0.4-0.5 meters high is made from stainless steel, and it is equipped with a lid. Next, you need to weld an iron tube into the lid, through which the smoke will be removed.

Step two. After this, a hose is put on the tube - the latter should be led out into the window. The lid is installed on the box in special sides (made in the form of the letter “L”), previously equipped from the outside.

Step three. Water is poured into the sides - this will prevent smoke from escaping from the box.

Step four. The bottom of the box is covered with a layer of alder sawdust one to two centimeters thick. The sides are welded approximately 10-12 centimeters from the bottom, and a special tray is installed on them, in which the heat will accumulate. A grate for food is placed approximately 17-20 centimeters from these sides.

Option #5. How to make a portable smoker from an old refrigerator

In most cases, old refrigerators are used by owners of suburban areas as cabinets in which to store various kinds trifle. But few people know that it is quite possible to make a small-sized smokehouse from such a refrigerator. To do this, you should follow these steps.

Step one. First, all the “insides” of the refrigerator are removed, leaving only the door and the box itself.

Step two. A hole is made at the top for the chimney pipe.

Step three. 3 pairs are attached to the side walls of the case at three different levels metal corners. The first two levels are covered with gratings and slats with hooks. As for the corners located below, they are needed for installing a tray in which heat will accumulate.

Step four. The product will also require a strong tray for sawdust and an electric stove. The tile should be installed at the bottom of the body, and the pallet itself should be installed on top of it.

Step five. It is important that the door closes properly - this is necessary to minimize the entry of air.

Video - Creating a smokehouse from a refrigerator

Option number 6. Making a smokehouse from an old barrel

Perhaps one of the simplest ways to make a miniature smokehouse is to use an iron barrel. First, the bottom of such a barrel is cut off, then it is equipped with a grate (or, as an option, reinforcing bars) at two different levels. A pallet is installed in the lower part, and products will be hung in the upper part (using hooks).

Note! If the fire is located directly under the body, then we are talking about a hot-smoked design.

And if the barrel is placed in a special pit and a chimney pipe from the fire is brought there (its length should be two meters), then the result will be cold smoking.

Video - Making a good smokehouse out of a barrel

Option No. 7. Making a smokehouse from a cylinder (easy way)

A mini smokehouse can also be made from an old propane cylinder. If you have such an unnecessary thing lying around in your household, and you don’t know where to “put it”, then we advise you to read the instructions below. Let’s say right away that the remodeling procedure is quite complicated, but if there is competent instructions it is quite possible to cope with it. For everything to work out, you need to follow these steps.

Step one. First, the cylinder is taken to a remote place in order to release the remaining propane from it and cut off the valve. To check whether the cylinder is truly completely empty, you need to apply soapy water to the valve. If there are no bubbles, you can proceed to the next step.

Step three. For rinsing purposes, the empty bottle should be filled with plain water.

Step four. The washed container is taken home, after which you can begin to make the smokehouse itself.

Step five. First you need to take care of the large door through which the products will be loaded. It is important that the cuts in the cylinder are not made completely, otherwise the door will simply fall out prematurely.

Step six. The corresponding places are protected, then hinges are welded to them where the door will be located in the future. At the end of the welding procedure, the door is finally cut out. After this, you need to take care of the smokehouse stand.

Step seven. First, a strip of metal is cut out of the bottom of the cylinder, after which half of the entire bottom is sawed off. The smokehouse must also be equipped with a combustion chamber.

Step eight. Thick metal sheets are used to make the combustion chamber. After manufacturing, the firebox is welded to the cylinder so that a single solid structure is formed.

Step nine. Before starting the first smoking, the device from the cylinder is calcined using firewood.

Photos of smokehouses

As you can see, a mini smokehouse with your own hands can be made by the most different ways, so you have the right to choose which one to use.

A MUST SEE FOR EVERYONE!

Each of us loves to enjoy delicious smoked meat, fish, fruits and other smoked meats. But not everyone thought that you can prepare this or that delicacy at home (even in an apartment) or on your own summer cottage.

Therefore, I suggest that in this article you study what smokehouses exist and how you can build or assemble a hot or cold smokehouse yourself. After all, when guests arrive or on a day off, it’s always good to treat yourself to a delicious smoked product prepared without leaving home.

Smoking food is one of the most ancient methods of cooking.

The basis of this process is the property of wood, when heated to 300 degrees, to slowly smolder while simultaneously releasing a large amount of thick smoke.

Dishes created using smoking have an exquisite aroma and special taste. In addition to everyday use, smoked products can be used as supplies for long-term storage or for treating guests instead of the traditional shish kebab or barbecue.

Smokehouses can be homemade or professional.

They are also divided by type of smoking: cold or hot.

Homemade smokehouses are cheaper to make.

The design is simple, usually a metal box with grates inside, a lid on top, and a pipe on the side for supplying smoke.

But the downside is that they can only be used on outdoors and over an area of ​​several square meters.

Ideally, this is the territory of a private house. Such smokehouses are more often used for cold smoking (smoking temperature +18-25 degrees), therefore they require more time to prepare the product, on average three days.


Professional smokehouses are designed for large volumes and are not cheap.

They are usually designed for a power consumption of 380 volts, which makes operation in an ordinary apartment difficult.

If you smoke little and infrequently, then the best option for an apartment - this is a mobile hot smoked smokehouse.


Smokehouses, depending on the heat source, are divided into:

  • gas;
  • wood;
  • electric.

Industrial smokehouses are mostly electric.

Such smokehouses have elements for controlling temperature and smoking time.


When purchasing a smokehouse, you need to pay attention to the volume of the working chamber and the overall dimensions of the equipment.

Imported models are characterized by high performance. The line of semi-professional models varies from 50 kg to 500 kg load. For small businesses, a loading volume of up to 300 kg per shift is recommended.

There are three types of smoking:

  • cold;
  • hot;
  • semi-hot.

We will talk about the technologies that should be used to organize a smokehouse below.


The most delicious smoked products are obtained through cold smoking, when the product is smoked at temperatures from 30 to 50 degrees.

Pork meat, if cold smoked, will be stored for more than a year in a dry cellar, and you will not need a refrigerator; in fact, it will even shorten the shelf life of this product.

Cold smoking requires good preparation of the products and lasts from a day to five, depending on what you plan to smoke. So, fish will take much less time than meat. When weighed, smoked products should be stored suspended on a hook, on the rod of which a circle is hung to protect against pests.

Hot smoking is carried out at temperatures from 70 to 120 degrees, but you should not listen to those who advise raising the temperature even more, otherwise nothing good will come of it. In this case, smoking is achieved very quickly, ranging from a few minutes to 4 hours, while there is no need to pre-prepare meat or fish for smoking.

However, although hot smoking is simpler than cold smoking, it is significantly inferior to the taste of the finished products; in addition, hot smoking products will not be stored for a very long time, unlike cold smoking.

For semi-hot smoking use simple smokehouses cold smoked.

It will be much cheaper to assemble such units yourself than to purchase them ready-made.

In appearance and smell, the products are practically no different from cold smoked meats, however, the taste and shelf life of such dishes are similar to those of hot smoked products.

What kind of wood is needed for smoking?

Any type of wood is suitable for fuel, but juniper and alder wood chips are considered the best for creating aromatic smoke. They also use oak, beech, hazel, ash, maple, apple and pear branches, and even birch.

Each type of wood gives the product its own special aroma. A mixture of different breeds is also used.


Before splitting wood, it is better to remove the bark from it (this is especially true for birch). The bark contains resin, which is undesirable for smoking.

For this reason they do not use coniferous wood. The wood is chopped into pieces up to 3 cm (sometimes sawdust is also used) and slightly moistened, then laid out in an even layer on the bottom of the smokehouse.

For a bucket-sized smokehouse, one large handful of wood chips is enough.

Home smokehouse

It’s quite expensive to buy smoked meat or fish in a store, but you still want to treat yourself.

There is a solution - a home smokehouse.

For many, a smoking apparatus appears as a kind of massive unit that takes up a lot of space, and it is not possible to install such a “thing” even on a personal plot.

However, progress does not stand still: for many, a home smokehouse has become a real godsend, allowing them to add new recipes to the menu of an ordinary domestic family.

A true lover of smoked meats always prefers products made on their own.

This is explained simply: such a wide variety of dishes that can be prepared in a smokehouse cannot be found in any store, and the quality leaves much to be desired.

But smoking on your own is not an easy and very time-consuming task.

They differ only in size, material and workmanship, but the principle of operation and design of all are the same - it is a metal container with a sealed lid, a tray for collecting fat and a mesh for food.

Smokehouse design:

  • Stainless steel smokehouse body.
  • Grids for products.
  • Tray for collecting fat.
  • Stand.
  • Cover with thermometer.
  • Burners.
  • Pens.

A home smokehouse can be of various designs and to suit different needs in the production of smoked meats.

You can place an industrial smokehouse at home, and it will become a home smokehouse, if only you live in the private sector or in the country, but not in an apartment in a multi-story building.

If you are looking for a home smokehouse for smoking in an apartment, then my advice to you is to purchase a factory-made electric smokehouse designed for smoking in an apartment, and it will fit perfectly into the interior. Or, as a last resort, a sealed smokehouse placed on a gas stove, which provides for the exit of excess smoke through a tube to the street.

You should not experiment with homemade smokehouses in your apartment, as you will not be able to ensure complete safety from using such a home smokehouse. In the end, it is your health and that of your loved ones.

But if you are going to smoke in the courtyard of a private house, at the dacha or on vacation somewhere in nature, then there are no limits to experiments.


Almost anything can be used as a home smoker.

If you have old refrigerator, then it will make an ideal smokehouse for cold smoking.

Got an old bucket?! – will also be a good smokehouse, but for hot smoking, which you can take with you on outdoor recreation or fishing.

Or maybe you have some wooden or iron box or barrel lying around and getting in the way - this makes life completely simpler, you can use this stuff to make an excellent home smokehouse for both hot smoking and cold smoking in a couple of hours.

Let's look at the most practical ones.


Where to place a home smokehouse

Attic or cellar.

You can smoke not only in the attic, but also in a cellar located not very close to the house and outbuildings. In this case, a hanger is made under the ceiling of the cellar, and wood with sawdust is lit on the floor on the opposite side from the exit. Combustion, amount of smoke and temperature are regulated by opening the cellar door.


Barrels or tubs.

A home smokehouse can be made from barrels or tubs without a bottom, placed one on top of the other. A filter is pulled between them - wet burlap, which cleans the smoke from soot.

In the lower barrel (tub) a firebox is made, where wood with sawdust is burned on a steel sheet. On top part The second barrel is placed on a hanger with meat products. Cover the top with burlap, which is used to regulate the amount of smoke. Burning wood in the stove is unacceptable; it must constantly smolder.

Smokehouse with water seal

The water seal is a groove that runs along the top edge of the walls of the smokehouse, into which the lid is inserted and then water is poured. It is needed so that smoke and odor do not pass through the cracks between the lid and the walls; it allows you to use the smokehouse most efficiently.

Products in such smokehouses are prepared extremely simply.

Sawdust or chips from fruit or deciduous trees are poured into the bottom of the container (under no circumstances use coniferous trees or birch - they will only ruin the dish).

Next, a grate is placed on which pre-prepared products are laid out. Finally, the container is closed with a lid, placed on the stove and the water seal is filled with water. To remove smoke, a hose is put on the tank fitting, which is diverted into the window.

Homemade smokehouses for gas stoves with a water seal are available in different sizes:

  • small - dimensions 400x300x250 mm;
  • medium - dimensions 500x300x250 and 500x300x300 mm;
  • large - dimensions 600x300x300 mm.

The first ones are suitable for preparing small portions.

It should be remembered that home smokehouses cannot be placed on ceramic plate, as this may damage it.

During the cooking process, the smoking container heats up, causing the bottom to become slightly deformed. It can bend inward or bend outward, causing the contact with the slab to become uneven.

Advantages of a home smokehouse with a water seal:

  • The design is ideally suited to the conditions of use in small spaces, as it ensures safe cooking.
  • The smoke is discharged into a special hose.
  • The water seal prevents air from entering the chamber, which eliminates the possibility of fuel ignition.
  • Burnt marks that occur during cooking can be easily cleaned from the walls of the smokehouse.
  • The body and all components of the smokehouse for home smoking are made of materials that prevent corrosion.

DIY cold smoked smokehouse

Few people are able to refuse a juicy piece of smoked meat or fish, but taking such products in a store means trusting chance. On the contrary, if you cook these dishes with my own hands in a home smokehouse, the result will always be excellent.

Cold smoking technology is used to prepare smoked fish or meat.

Cold smoking has its own distinctive features that distinguish it from other smoking technologies, in particular from hot smoking.

Cold smoking takes place under the influence of high temperatures During a long time.

Thanks to this, moisture evaporates from the resulting products, which makes them last longer compared to hot smoking.

Properly prepared products have a juicy taste and unique aroma. That is, over-dried fish or meat means that they were prepared in violation of the cooking technology.

A cold smoked smokehouse should produce cold smoke into the area where the products are located. The incoming smoke should be, if possible, even and stable throughout the entire smoking period.

Products are smoked with warm smoke for a long period of time, sometimes up to 7 days, depending on the size of the semi-finished products.

The smoke temperature should not exceed 25 degrees C.

To obtain such a cooled smoke, the cold smokehouse must be divided into two parts. The first part is the firebox, and the second is the container where the products will be placed, and they need to be placed at a distance of 1.5 - 2 meters from each other, connected by a chimney.

But before you start building your own smokehouse, you need to know a few very important points:

  1. To taste and appearance If the product that can be smoked is pleasant, it is important to ensure uniform smoking and heating. If you do not pay due attention to this important aspect, then all smoked products can be fractionated, and this can cause harm to the body and significantly spoil the taste of the finished product.
  2. It is necessary to ensure proper smoking of the product, which means that the smoke penetrating into the smokehouse should linger in it a little and saturate the drying product. After this, the smoke becomes lighter and, rising upward, leaves the smokehouse through the chimney, but when it is replaced by a new one, it again lingers and evenly saturates the entire stack with itself.

Features of cold smoking:

  • Smoking occurs at an operating temperature of 30 to 50 C.
  • Properly smoked products can be stored without refrigeration for more than a year, with an exquisite taste and incomparable aroma.
  • Cold smoked products are devoid of any harmful properties and impacts on human body! Only one benefit and all kinds of unique range of tastes.
  • Cold smoking requires thorough preparation “before” and “during” smoking, sometimes it takes up to 5 days of preparation for smoking and up to 3 days of the product being in the smokehouse itself.
  • The cold smoked smokehouse has simple diagram and is easily “implemented” without requiring any special conditions, no special materials. To build it it will be sufficient land plot from 2 to 3.5 m.

Cold smoked smokehouse device

The main components of a cold smoked smokehouse are:

  • a cover that is connected using tongues;
  • reflective partition;
  • smoking chamber, the construction of which requires a metal container in the form of a barrel;
  • knee;
  • chimney;
  • roof and fire pit;
  • chimney.

The design of a cold smoked smokehouse consists of a chamber in which wood is burned and a chamber in which food products are located.

A cold smoker is characterized by having a longer interval between these chambers, since the smoke that passes from the combustion chamber must cool slightly before it reaches the food.

For the woodchip combustion chamber, a pipe with a diameter of about 300 mm should be used. A pipe protrudes from it, the diameter of which is 100 mm. This pipe leads to the chamber in which the products are located.

To make a camera with products you will need to have wooden beam or boards. There is another pipe in the combustion chamber that goes up. Its function is to remove excess smoke that accumulates during strong combustion of wood chips. In this case, smoking occurs evenly and gradually.


In the construction of a cold smoked smokehouse important factor the presence of draft appears, which promotes the movement of smoke through the pipes.

Previously, slopes on which chimneys were installed were used to provide traction.

Now, a very long chimney is required, to which a collector, fan or smoke exhauster is installed.

If the yard space does not allow placing a long chimney in the yard, the option of placing the chimney in the basement is possible.

Cold smoked smokehouse from a barrel

To make a simple smokehouse for cold smoking with your own hands, you need to take from a barrel:

  • metal barrel;
  • metal mesh;
  • sheet of tin;
  • grate;
  • burlap;
  • a couple of bolts;
  • shovel and other tools.

Having dug a hole under the firebox, you need to put a tin sheet on the bottom: it is needed for uniform smoldering of sawdust or wood chips.

After the preparatory stage is completed, you can start constructing a chimney - a shallow trench 25 cm wide and 2 to 7 meters long.

To make it airtight, it must be covered with any non-flammable material that is at hand (for example, slate will do) and sprinkled with soil.

Then you need to work on the smoking chamber.

The easiest way to make it is from metal barrel, from which you need to separate the bottom and attach a metal mesh below.

To filter the soot, you will need to lay burlap on it.

A durable grate is attached to the bottom of the barrel, on which you can mark the filter.

Then place another strong grate in the upper part of the barrel, retreating from the edge by about 20 cm. It is on it that the products for smoking will be placed.

Do-it-yourself stationary home smokehouse

How to make a smokehouse at home correctly.

  1. Select a space on the site, then:
  • make a recess under the firebox, up to half a meter in depth;
  • dig a trench from it onto the bayonet of a shovel, up to three meters long, at a slight angle;
  • Make a shallow hole at the end to place the smoking chamber.

After preparatory work start construction.

You need:

  • line the firebox with brickwork: walls and roof;
  • install a metal door on it;
  • lay a pipe in the trench, bury it with earth, compact it for better cooling of the smoke;
  • install smoking equipment at the opposite end - it can be a chamber made of stainless steel or wood;
  • attach bars or hooks inside the cabinet to hang food;
  • install a pipe to remove exhaust smoke to the street.

How to choose a ready-made cold smoked smokehouse

So, you decided not to build a smokehouse yourself, but to buy a ready-made one. But a wide choice opens up before you, and the question naturally arises: “Which one is better?”

A cold smoked smokehouse is a product that you don’t need to rush to choose, but rather understand the selection criteria that are important for you.

Most often, a smokehouse is a closed box with several grates inside (on which food is cooked) and a tray (in which smoldering of fuel occurs).

You need to choose a smokehouse with a capacious body, since it smokes meat, fish, lard, cheese, vegetables or fruits more evenly.

The main task of the smokehouse is smoking.

However, when choosing a cold smoked smokehouse, you should not forget about its weight (a box with a wall thickness of 6 mm and dimensions of 500 by 500 by 800 mm weighs about 60 kg - think about how much this suits you).

The choice of smokehouse largely depends on the conditions of its use.

If you decide to go on a long fishing trip with tents and use a smokehouse there, then it is better to choose a smokehouse whose metal is 0.8 mm. It is light, comfortable, and compact (40x27x17).

This is very convenient, why bother transporting heavy objects?

Since people do not arrange such a vacation often, the smokehouse will serve you for a long time until the walls of the box burn out.

If you will install a cold smoked smokehouse in the country or in the yard, then it is better to take a heavier and reliable option made of stainless steel, with a case thickness of 2.0 mm.

If weight doesn’t matter to you, and the main thing is the durability of the structure, then buy a massive cold-smoked smokehouse made of thick stainless steel. It will serve you for decades.

It is better to choose a design with additional stiffening ribs to strengthen the body.

If you are buying a smokehouse to prepare smoked delicacies at home, then be sure to buy a unit that contains a water seal, in this case the problems of smoke removal will be solved.

And if you decide to transport the smokehouse to the dacha, then the tube can be easily plugged with improvised means.


When choosing a smokehouse model, pay attention to the material of its body; it can be metal or stainless steel.

The disadvantage of a conventional steel case is that during operation this material will burn out and oxidize.

The service life of such a smokehouse is just over two years.

Equipment whose body is made of stainless steel costs several times more. However, this material is of higher quality; the product will serve you from 5 to 15 years.

Next one, no less important point- thickness of the smokehouse body.

When heated, the metal expands, which during operation leads to deformation of the housing. The thicker metal cladding smokehouse, the longer it will retain its shape.

It is good if the body has additional stiffening ribs (for round models - a ring). However, the thicker the smokehouse lining, the greater its weight. Ideally, the metal thickness should be 1.5-2.0 mm.

Please also pay attention to the accessories that come with the equipment.

Grates, skewers, cargo trolleys - these are the tools that will allow you to get maximum results when using smoking equipment.

There are two types of commercial smokehouses:

  • universal;
  • for individual products.

A universal smokehouse allows you to smoke not only meat and fish, but also vegetables or fruits, for example, to make prunes.

DIY hot smoked smokehouse

This home smokehouse is quite simple in structure and is a closed container with a tight-fitting lid. At the top of the device there is a metal grate where products ready for smoking are placed in one layer. Underneath there is a pallet. The bottom of the smokehouse is lined with sawdust or finely chopped firewood, which smolder and emit a large amount of smoke.

Hot smoking takes significantly less time because the process takes place at smoke temperatures ranging from 50°C for meat to 120°C for fish. Reduce the temperature - increase the smoking time.


Schematically, such a smokehouse looks like this: a container with sawdust or shavings is placed over an open fire or on a high temperature source (heated oven).

The temperature at which the sawdust will slowly smolder is important, not the fire source itself.

Smoke from sawdust penetrates into the smoking chamber where the products are placed.

A tray is installed under the products to collect the fat released during smoking.

Excess smoke is discharged through the chimney or holes in the chamber lid.

The difference from a cold smoking chamber will be the need to equip a firebox.


The firebox can be placed directly in the barrel:

  1. Several holes are cut in the bottom of the barrel through which ash will be removed and which will serve as an ash pit for the firebox.
  2. A piece of the wall is cut out from the bottom of the barrel, from which the firebox door is made. A piece measuring 200x300 mm will be enough. Hinges and a latch handle are welded to the door.
  3. About a third of the barrel's volume is allocated for the firebox, the rest will be the smoking chamber. The firebox and chamber are separated by a sheet of metal 4 mm thick. This sheet will serve as the bottom of the chamber. It is welded to the walls.
  4. A hole is cut in the bottom of the chamber for the chimney. The diameter of this pipe must match the diameter of the chimney at the top of the chamber. Do not get carried away by the length of the chimney; excessive draft in the firebox is not needed. Chimney welded to the wall of the barrel.
  5. Next you know: a tray for collecting grease, grates or hooks, a lid with a hole for the chimney.

For more rational use the volume of the barrel, the firebox can be placed directly under it.

In this case, it is better to make the firebox out of refractory bricks, with holes for inserting sawdust and removing excess smoke.

The barrel is installed on the firebox, and the freed volume is used to place additional grates.

Hot smoked brick smokehouse

Requirements for the smokehouse:

  • Completely sealed.

    It is this, not the size, that is most important. Dimensions only affect the loading volume, so they are selected individually.

    Uniformity of fumigation.

    It ensures the absence of a characteristic burning taste and best quality processing.

    Supply of “light” smoke.

    There are no solid fractions in it, which do not have time to reach the product, as they fall to the bottom of the tank in the form of sediment.

For construction you will need:

  • brick;
  • materials for mortar;
  • metal gratings;
  • fittings;
  • metal corners;
  • wire;
  • boards;
  • clay.

For the entire structure, first of all, a reliable foundation is necessary.

When deciding on the size, keep in mind that the smoking chamber should be twice the size of the firebox.

During construction, it is better to use ceramic bricks.

Start laying from the corners, strengthening them with wire, try to follow in an even sequence masonry

For arranging the firebox, it is better to choose a heat-resistant metal.

Before installing the firebox, make sure that it is well reinforced with corners and fittings.

During construction, do not forget about the air duct; it must correspond to a quarter of the height of the structure.

Cover the joint with a “collar”.

Make a lid from wooden planks. Subsequently, burlap can be laid under it for tightness.

Smoking process in brick smokehouse hot smoking is the same as in other devices.

Portable hot smoker from a bucket or pan

The simplest option for making a smokehouse that can be used even in camping conditions. It is important that the selected container is intact without damage.

How to make a hot smoked smokehouse:

  1. You need to start with the grate on which the food will be laid out. It should have a round shape, fit the diameter of the bucket and be located slightly above the middle. For this purpose, you can use a stainless steel sheet, from which a circle is cut and many holes are made in it. Simpler and affordable option– use of wire, from which you simply need to weave a lattice with legs.
  2. All that remains is to take a bucket, put shavings on the bottom, install a grate inside and you can use the smokehouse, which can be installed on the grill or on legs over the fire.
  3. To allow smoke to escape from the bucket, holes will have to be made in the lid. To maintain the combustion process, you will have to fill the bottom of the bucket with sawdust and wood chips. After that homemade smokehouse put on fire.
  4. During the heating process, you can observe how the process of smoldering sawdust and wood chips begins. This is the first signal that it is time to hang up the food.
  5. Keep in mind that the fire under the smoker is necessary to create the smoking temperature. Therefore, there is no need to achieve too much heat. The cooking process itself takes about 30-40 minutes.
  6. For a smokehouse, an insert with several tiers is usually made from a bucket or pan. The lower one is a pallet, one or more upper tiers are lattices or hooks. It is more convenient not to attach the structure to the walls, but to place it on the bottom of the container, so you should make an insert with legs.
  7. You can use a stainless steel bowl as a tray. Its diameter should be several millimeters smaller internal diameter housings.

Electric smokehouse

The use of an electric smokehouse is convenient and quick way preparing hot smoked dishes in a city apartment or in any other room.

The advantages of this type of hot smoking include:

  • Compact design. The household electric smokehouse is small in size and easily fits into Kitchen Cabinet. Those used in cafes and restaurants are also compact and do not take up much space;
  • Ease of use. You don't need any special skills or experience to cook food in an electric smoker. It is enough to select the required temperature according to the attached instructions;
  • Quick cooking. Products in such devices are cooked in an average of 30 minutes. This is ensured by tightly rubbing the lid against the walls of the container. This design ensures complete retention of heat inside the smokehouse;
  • Fully equipped by the smokehouse manufacturer with the necessary accompanying equipment, including smoke removal;
  • Manufacturer's warranty;
  • The product is prepared without uncontrolled temperature changes. If necessary, the temperature is adjusted manually or automatically;
  • Affordability household options electric smokehouses.

It does this type equipment optimal for use in preparing homemade hot smoked dishes in a city apartment.

Stainless steel smokehouse

Stainless steel like construction material, allows you to manufacture devices of the most different sizes with varying degrees of technological complexity.

The main advantages of such material for the manufacture of portable smokehouses include their high resistance to rust on the surface.

After all, where are they mainly used - in the country, while fishing, near a pond, where high humidity air.

In such places, repeated use of smokehouses made of black steel leads to the rapid formation of a thick coating of rust, which leads to both rapid burning of the walls of the device and a decrease in the quality of the prepared products.

A stainless steel fish smokehouse used outdoors near a river will last you much longer without losing its technical characteristics and appearance.

Another undoubted advantage that stainless steel devices have is their low susceptibility to carbon deposits, especially on internal working surfaces.

They are easy to clean from smoke residues and fat. This quality will be especially appreciated by housewives, whose shoulders bear the main burden of putting kitchen equipment in order after a picnic or visiting a summer house.

Homemade stainless steel smokehouses, as a rule, have a similar structure.

They consist of a box, on the inner walls of which brackets are welded for installing grates on which smoked products are placed.

They are available in one- or two-tier versions, that is, one or two bars are placed inside the box.

Please note that the grates are also made of stainless steel, therefore, food does not stick to them, and they are easy to clean.

The grates have stiffening ribs, which makes it possible to smoke products of any weight, the main thing is that their size matches the dimensions of the grates.

A lid with a smoke outlet is placed on the box. Such an outlet can also be installed on the box itself, since it consists of a short pipe welded to the hole.

By attaching a heat-resistant hose to such an outlet pipe and releasing its other end to the street through a window or window, you can use the smokehouse indoors, namely in the kitchen of an apartment or in gazebos outside the city.

Additionally, stainless steel smokehouses are equipped with a tray for collecting fat, which is installed below the grates.

In addition to protecting the wooden shavings poured onto the bottom of the box from the products of the smoking process, the tray plays a significant role in the subsequent cleaning of the smokehouse itself.

For installation over a fire, the smokehouse has a stand or removable legs.

The use of a stand that separates from the box or detachable legs allows you to install the smokehouse on a gas or electric stove in the kitchen, if, of course, the size of the smokehouse allows it.

Stainless steel smokehouse – advantages:

  • High resistance to mechanical damage. Repeated transportation from place to place cannot cause damage to the structure.
  • Stainless steel fully complies with sanitary standards.
  • Stainless steel is resistant to moisture, so the smokehouse for fish and meat does not require special storage conditions. It can be stored under open air unless more acceptable conditions exist.
  • The smooth inner surface is washed off from grease and smoke without much difficulty.


It is worth noting that stainless steel does not absorb smoke. Thanks to this, a hot smoked smokehouse can be used both for cooking meat and fish, and for smoking cheeses and fruits.

Household stainless steel smokehouses are characterized by a standard design. In most cases, it is a kind of box, inside of which there are grates intended for smoking products. There are one or two grids inside the box. Accordingly, they come in single and double tier.


Important! The gratings are also made of stainless steel. As a result, food does not stick to the grates. These grates are easy to clean.

The peculiarity of the grates is that they have stiffening ribs, which allows you to cook fish or meat of any weight.

The main requirement is that the size of the products must match the dimensions of the gratings.

An important design condition is the presence of a lid for smoke removal. The outlet can be installed directly on the box. In most cases, the outlet is a short pipe welded to the hole.

If you attach a hose to this pipe, the smokehouse can be installed indoors. In this case, the second end of the hose is released through the window. Safe smoking in your apartment is guaranteed!

In addition to the smoking container itself and the outlet pipe, the kit includes a tray for collecting fat. This tray is designed to collect fat that is formed after cooking.

If you want to install the structure above the fire, you will have to use special removable legs or a stand.

Such devices will help you cook even over gas stove, so that you can smoke your favorite fish or ham right in your own kitchen. It is worth considering the dimensions. It should be small.

Smoked products have a surprisingly appetizing aroma and mind-blowing taste, but their price in the store is often no less impressive. It’s definitely not possible to consume cold or hot smoked products every day, because this pleasure is not cheap. There is only one way out - to build a smokehouse yourself. Such a unit would be appropriate for backyard private house or summer cottage. If you don’t have the slightest idea how to make a smokehouse with your own hands, then this article will definitely help you turn your idea into reality.

Smoking is a type of heat treatment of food that was known back in ancient times. His distinctive feature is that the products are processed with smoke. During the smoking process, it is necessary to carefully monitor the temperature, amount of smoke, uniformity of heating and fumigation of the product.

This method of cooking has a number of advantages, thanks to which it has not lost its relevance since time immemorial:

● smoked products retain a large amount of useful microelements and vitamins if they are not exposed to very high temperatures;

● food supplies prepared in this way can be stored for a long time, since smoke has a preservative effect on them.

The taste of the finished dish depends on properly selected firewood. This is due to the fact that each wood burns differently and has an individual taste. Manufacturers of special sawdust recommend choosing their type depending on the product that will be processed:

● alder - it is suitable for preparing any meat and vegetable products;

● oak - intended for pork, beef and other red meat;

● willow - suitable for specific types of meat and game, such as bear, elk or deer. You can also smoke fish, which mainly lives in swamps;

● cherry - I use it for smoking vegetables, nuts, and berries.

Cold and hot smoking

The smoking process can occur at different temperatures. The temperature regime directly depends on the distance at which the products are located from the source of smoke. There are the following types of smoking:

● cold - the most delicious smoked meats are obtained when prepared in this way, but the product must be prepared in advance. The temperature during cold smoking is 25-45 degrees, and the process itself can take several days. Such food reserves can be stored for a very long time without losing their taste, although drying out a little;

● hot - the fastest and most convenient way for cooking meat or fish at home, because ready dish can be served immediately. The process takes about 4 hours at temperature conditions 50-100 degrees. However, it is worth noting that with such processing, food quickly deteriorates.

Types of smokehouses

A DIY smokehouse can be different types and have your own design features, which directly depend on the needs of the user and his construction capabilities. The most popular are 3 types of smokehouses:

● shaft (vertical);
● tunnel (horizontal);
● chamber.

The mine smokehouse is the easiest to install and does not require a specific installation location. Its structure resembles a canonical hut, with food hanging at the top. However, this type of smokehouse has a number of significant disadvantages, among which some of the most significant are the inaccessibility of smoking by fumigation, as well as limited possibilities for adjusting smoke production.

A tunnel smokehouse requires a fairly large amount of work, most of of which land. It is also necessary to find a suitable site for its installation - it must be on a slope. The smoke generator in such a horizontal device is located in a special semi-closed chamber. Thanks to this, the smoking process can be carried out in any weather conditions. Depending on the length of the channel, both hot and cold smoking can be performed.

The chamber smokehouse is quite primitive in its design, but it is large in size: the height is 1.5 meters and the diameter is 1 meter. During construction, it is important to ensure the required angle of inclination, which varies from 10 to 30 degrees.

Schemes and designs of smokehouses

For each type of smoking, there are also certain types of smokehouses, the design features of which are fundamentally important.

A do-it-yourself hot smoked smokehouse is a container that has a lid that must close tightly. This device can be constructed from a metal box, barrel, or bucket. The main components of the smokehouse are:

● firebox - it is located directly under the chamber and performs the heating function;
● sealed smoking chamber - responsible for uniform heating of the air and achieving high temperatures. Since the hot smoking process generally occurs at a temperature of 100 degrees, there can be several chambers;
● a water seal - its installation will help reduce the amount of carcinogens in smoke, as well as create a barrier to air flows inside and outside;
● gratings - products that can be processed are placed on them;
● tray - fat and juice are released from the products, which, falling to the bottom of the chamber, begin to burn, negatively affecting the taste of meat, fish and vegetable products. The removable tray should be easy to remove.

The main diagrams of hot smoked smokehouses are shown in the figure below:

A do-it-yourself cold-smoked smokehouse is built on the principle that the smoke that reaches the product must have time to cool. She may be arbitrary sizes and, as a rule, consists of the following main parts:

● firebox - it can be made of brick or made of metal plates. Since the food processing process lasts quite a long time, the firebox should be equipped with a convenient ash pan, as well as a smoke door that regulates the main flow;
● smoking chamber - the temperature during cold smoking is low, so you can use various materials, including wood. The most convenient way would be to use a barrel;
● chimney - it connects the firebox and the chamber. Metal is suitable for its construction. The chimney can also be dug in the ground. It is not recommended to use brick, which is a porous material.

The smokehouse diagram is shown in the figure below:

How to make a smokehouse with your own hands. Step-by-step instruction

In order to build a smokehouse yourself, it is not necessary to have professional builder skills and have expensive equipment in stock. For quite primitive designs, ordinary tools and materials are suitable, which can be bought in a store for little money or even found in the country.

Depending on your capabilities and desires, you can build the following smokehouses:

Our own smokehouse, located on a slope near the dacha, is very convenient and practical to use, because it is suitable for cold smoking of large quantities. species diversity products. The main material for its production is wood.

The instructions for building a camp smokehouse are as follows:

● dig a shaft for a chimney, the width of which is 0.3 meters, length - 6 meters;
● lay a pipe, the diameter of which is 0.2 meters, into the resulting ditch and run it from the location of the fire to the entrance to the smokehouse;
● make the firebox out of brick or weld it out of metal. Its shape should be in the form of a cube with sides of 4 meters;

● install a valve on the firebox on the other side to create draft;
● knock down a sealed smoking chamber from the boards;
● install gratings, a valve, or a panel for collecting products inside the chamber.

In order to equip such a unit on a summer cottage, you will have to spend not only time and effort, but also money. However, the result will be worth all the effort, because the design will not only look aesthetically pleasing, but also work efficiently.

To install it, follow step by step instructions:

● pour a foundation 0.4 meters deep with reinforced wire, metal rods and pieces of reinforcement;
● in advance, make a channel for the chimney in the foundation hole at a distance of 1.5 meters from the smoking chamber;
● lay the pipe along the trench to the firebox;
● build a sealed firebox out of brick or use a metal box;
● connect the firebox to the pipe;
● after the foundation hardens, begin bricklaying the walls;
● make metal rods during the laying process;
● equip the building with a lid.

The simplest hot smoked smokehouse.

A similar design can be purchased at any specialized store, but in order to save money, you can build it yourself:

● choose appropriate place for a smokehouse on a hill;
● equip the area metal sheet, on which the fire will burn;
● lay the brick base on both sides of the sheet;
● install a metal box on top of the brick posts. You can use a saucepan or bucket;
● equip the box with shelves on which food will be smoked;
● install a tray that will be needed for sawdust;
● equip the box with a lid through which the process of placing products will take place;
● install the valve.

When you suddenly want smoked meats on vacation, but you don’t have a special unit at hand, and don’t see it in the near future, you can build a smokehouse from a barbecue. The construction of such a cunning and simple structure will take at least an hour, or even less, and ready-made and delicious-smelling food will appear on the table in the near future.

To make a smokehouse on the grill, follow the step-by-step instructions:

● find a piece of pipe or a small metal barrel;
● place the find on the grill;
● equip the pipe with a grill;
● add sawdust;
● seal the pipe tightly;
● light a fire.

A simple smokehouse made from a barrel.

A very simple smokehouse can be made from a metal barrel and electric heater. To do this, follow the instructions:

● make a hole in the bottom of the barrel;

● install the heater on the bottom by pulling the cord through the hole;

● place a container with sawdust on the stove and cover it with a cap;

● hang food on rods or place it on a wire rack;

● cover the barrel with a lid.









Another interesting option smokehouse - a smokehouse built in the attic. It is connected to the chimney from home fireplace or stoves. This way you can not only heat your home, but also cook delicious smoked meats. The photo shows a diagram of such a smokehouse.



The advantages of your own smokehouse.

Building a smokehouse with your own hands is a completely feasible task for every man who knows how to hold ordinary tools in his hands, wants to acquire a similar unit and loves smoked meats. It’s worth making a smokehouse yourself for several reasons:

● price - specialized stores offer a wide selection of smokehouses, which can be either primitive or equipped additional functions and opportunities. However, the cost of such devices is always high and not everyone can afford it. A DIY smokehouse requires virtually no financial costs. Available materials and means can be used;

● time - it will take very little time to make a smokehouse. Depending on the type of construction, the unit can be built in either a day or an hour;

● ease of use - primitive smokehouses are quite functional and easy to use and maintain. They will allow you to prepare delicious and aromatic meat, fish, cheese and other food products without any effort. great effort;

● service life - devices built according to instructions and using recommended materials will serve their owner for several years;

● ease of installation - the design of the smokehouse is elementary, therefore it is easy to install. It easily adapts to existing materials and capabilities.

In the process of building a smokehouse, in fact, as with any other construction work, safety rules must be followed. So, you should get work gloves, make sure the tools are in good working order and the materials at hand are reliable. You should also not neglect basic safety precautions when operating the unit.

How to make a smokehouse. Video reviews

Smoked delicacies are an integral part of any festive (and sometimes everyday) table. Can be purchased finished products in the store, but with a 90% probability you will buy a fake prepared using a flavoring: the so-called liquid smoke.

In addition to differences in taste and aroma, these additives are a source of carcinogens, especially if the temperature is incorrectly selected.

And most manufacturers, in pursuit of profit, try to prepare the product as quickly as possible, precisely by increasing the temperature.

There is only one way out: prepare delicacies yourself. To do this, you need to purchase a smoking unit. However, this will result in additional costs.

To delicious products cost the cost of raw meat (fish), a hot smoked smokehouse is made with your own hands. This is not at all difficult to do, especially if you have a garden area.

Moreover, in the kitchen apartment building You can also smoke fish without harming your neighbors. But more on that later... Before learning how to make a smokehouse, you need to understand the basic principles of cooking smoked meats.

Hot smoking basics

There are practically no restrictions on the choice of raw materials. Fatty and lean meat smokes equally well, on the bone and without it, river and sea ​​fish, poultry and game.

Special attention We pay attention to product preparation:
If you take fresh raw materials, no preparatory operations are required. The humidity is natural; during the smoking process, the consistency of the water will return to normal naturally. As well as the “extra” fat will be melted away.

But you will have to tinker with defrosted foods, especially fish. A large number of water, on the one hand, makes the product juicy (although this is a controversial issue, many gourmets do not like smoked meats that are too soft).

Sometimes there is so much moisture that you will not be able to smoke the product at all, the food will simply cook. On the other hand, humidity seems to dilute the taste benefits.

In addition, draining water requires constant monitoring of the process: it can flare up open flame. And then your food will simply burn.

Therefore, after defrosting, the workpiece should be thoroughly blotted. paper towels or cotton cloth. It will not be possible to overdry the product; natural moisture will remain inside.

To salt or not to salt. A matter of taste: you can pre-marinate raw product with salt and seasonings (optional), without adding liquid.

Please note that salt retains moisture. Some preparations are smoked ready for use, for example, dry-salted lard.

Another way is to rub the product with salt immediately before smoking. Ideal for preparing fresh fish.

Little secret: Fish (especially small ones) should not be cleaned or cut up. This applies only to fresh product. Then all the juices and fat will remain inside.

Now about firewood, more precisely about wood chips or sawdust.

The configuration and size depends on the furnace design. You can use small and large sawdust, wood chips of any size, whole branches or chopped firewood.

Main question not this. It is important to choose the right type of tree. Conifers discard, otherwise the resin will smoke not only the container, but also the product.

The exception is non-resinous varieties of juniper (remember that this is a plant listed in the Red Book). Again, this exotic scent is not for everyone.

Incorrectly selected material can ruin high-quality meat (fish). Any deciduous varieties with a low burning rate (alder, oak, beech) are suitable.

In central Russia, smoking with birch wood is practiced. Here it is important to properly prepare the raw materials: during the period of sap flow there is a lot of tar in the trunk, and an unpleasant odor is possible.

Once you understand the basics, it will be easier for you to make your own smokehouse.

Types and methods of manufacturing smoking installations

The variety of homemade smokehouses can confuse even the most experienced home handyman. Drawings can be found in popular magazines, numerous online publications, and even in my grandfather’s home “archive.”

A lot of people love hot smoked meat. In addition to the fact that the cooking process itself is quite interesting, it produces many of the most delicious dishes. Of course, in order to prepare a delicious dish, you need to have certain culinary skills. However, this is another question. Today we will look at how to make your own smokehouse for hot food.

So, what does a smokehouse consist of? Of course, the smokehouse must have a chamber in which the meat to be smoked will be located. There must also be a combustion chamber where the fuel will burn. Most often, a smokehouse has a combined combustion chamber and space for food. Now, let’s look at how to make simple smokehouses with your own hands.

Hot smoked smokehouse from a pan

You can take a regular enamel smokehouse from a saucepan. Wood chips are poured into the bottom of the pan. A mesh is placed in the middle of the pan on which the meat will be placed for smoking. If there is no grid, then you can take a dumpling maker that is no longer in use.

Hot smoked smokehouse diagram

Actually, that's all. The primitive smokehouse is ready. If everything is done correctly, then such a smokehouse will produce very tasty meat.

This is the simplest option, on the basis of which other smokehouses are made with your own hands, including.

Video: DIY smokehouse from a pan



Now we’ll tell you how to make an improved smokehouse. There will already be a special baking tray on which the fat will collect. Externally, the baking tray resembles a lid, which is located on the side. A smoker with a baking tray has the advantage of allowing you to smoke fattier meats. During the smoking process, fat can get onto the coals, which interferes with normal smoldering.

As soon as the baking sheet appears, the problem with normal smoldering coals immediately disappears.

It looks like there is nothing difficult about creating a hot smoker. As a rule, the presented options are used by tourists when hiking. But we also need to talk about those home smokehouses that can be stationary. However, the principle of operation of a home stationary smokehouse is not much different from previous smokehouses.

Those smokers that are used at home may be larger in size. This is because they do not need to be moved from place to place. The most common version of the smoking chamber is a product that is created from two barrels. It is worth noting that to create such a structure you need to have skills in welding and iron processing. In order to create a smokehouse from barrels, you need to find the barrels themselves and cut them correctly with a grinder. By connecting the lid and the main part, you can get a normal smokehouse.

Video of a hot smoker made from two barrels

If there is space on the site, you can build a brick smokehouse. This is already considered a professional smokehouse. This building can be built at your dacha. In addition, it should be noted that a DIY stone smokehouse will allow you to retain the heat longer. The firebox will already be located separately from the roaster.

Brick construction scheme

So to create hot smoker, you need to show not only imagination, but also certain skills.