How to make a smokehouse with your own hands, if there are drawings and dimensions. Do-it-yourself cold-smoked brick smokehouse Do-it-yourself brick smokehouse construction

Artem Shavelsky

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Many owners of dachas and private houses are acquiring smoking installations. They may be different design and size and made from various materials. As a stationary smoker the best option is a brick smokehouse. With your own hands, you can build it on any personal plot.

Such a structure has many advantages over smokehouses made of other materials:

brick is a durable material that ensures the service life of the device in tens of years;
such an installation will decorate any gazebo and recreation area;
Most brick smokers are multi-functional units that allow you to process food in a variety of ways.

However, in addition to the advantages, the brick smokehouse has disadvantages:

the construction requires the skills of laying bricks and working with concrete;
a brick smokehouse cannot be moved to another place;
most of these devices are large and need free territory for comfortable operation.

Design features

A brick smoking device can be of any model and functionality, but they all consist of the same elements:

the furnace in which the combustion process takes place;
a grate on which firewood is placed;
smoking chamber;
grates or hooks for products;
a chimney that removes smoke from the furnace and provides draft in it.

Depending on the design, skewers, a barbecue grill, a boiler stand and other elements are added to these nodes.

Information! In cold-smoked smokehouses, the firebox and chimney are located separately from the main structure and are located below the smoking chamber.

If you want to build a brick smokehouse with your own hands, then you need to consider the following factors:

Performance. Depends on the number of family members. The simplest models have a smoking chamber 1x1x1.5m.
Place of installation. Such a building should be located at a distance from other buildings and trees.
Necessary functionality cold or hot smoking, grill, oven or drying chamber. When preparing products, it is necessary to provide a water supply and a place for a cutting table next to the smoker.

Smokehouse design

Brick smokehouses for different types of smoking

The design of a brick smokehouse depends on the expected processing temperature of the products. Any of these installations can be built independently.

Smokehouse made of hot-smoked bricks

In these structures, the firebox is located directly under the smoking chamber. The simplest option installation is a brick box with a door. From above it is covered with a sheet of metal. In the walls there are guides or fasteners for installing grates with products and a drip tray for collecting fat.

When smoking, a pot or pan with smoldering coals is placed on the bottom of the chamber, on which wet sawdust and wood chips are poured. They heat up, emit smoke and enter the products.

In more complex structures, the firebox is separated from the chamber and located under it. The fire heats the bottom of the smokehouse filled with sawdust, and the smoke from the combustion of firewood exits through a separate chimney.

It is made not only of brick, but also of metal, preferably stainless steel.

Scheme of a smokehouse made of hot smoked bricks

Brick cold smoked smokehouse

built separately from the smoke generator. The smoke, passing through the chimney, cools down and enters the chamber cold. There are several options for building such structures:

a hole is made in the wall of a brick box with a door through which a chimney and a smoke generator with an ejector are connected;
the firebox is built separately and connected to the chamber by a horizontal brick channel;
the smoking chamber is built above the chimney outlet.

Smoking plants with a chimney in the ground are built at the top of a hillside or ravine:

below, at a distance of 10m, a firebox with grates and a blower measuring 50x50x50cm is being built;
a ditch 15x15 cm is dug in the ground, one of the ends of which is adjacent to the chimney of the firebox, and the second is under the smokehouse;
from above, the ditch is covered with sheets of metal, slate or boards, leaving the upper end uncovered at a distance of 15 cm;
when wood is burned in the firebox, the smoke passes through the ditch, cooling down at the same time, and enters the chamber to the products.

it is made not only from brick, but also from other materials, including boards and plywood.

Important! Firewood must be used only deciduous trees, except for birch.

Scheme of a cold-smoked brick smokehouse

Simple and small do-it-yourself brick smokehouse

In order to quickly and easily build a smoking oven, you need:

400-500 pieces (depending on the height of the smoking chamber) ceramic (red) or refractory bricks;
clay;
firebox door;
smoking chamber door;
brackets for gratings and gratings themselves;
valves;
metal sheets for the lid and for the cooking chamber;
roofing felt for foundation waterproofing, steel mesh, cement, crushed stone and sand.

A simple brick smokehouse

Optimal dimensions

The dimensions of the smokehouse are determined by the size of the smoking chamber. In devices larger than 1x1m, the gratings turn out to be too large, so they have to be made of thick metal, which makes the whole structure heavier.

It is necessary to be of such a height that it is easy to get the upper tier of products from the chamber. For people of average height, the upper grating should be at a height of 1.8 m from the ground, and the ceiling of the chamber itself at a height of 2 m. To increase the height and volume of the smokehouse, it is allowed to install a wooden platform in front of the device.

Preparatory work

Preparation for the construction of a brick smokehouse includes the following steps:

Selecting a model drawing. It depends on the required features of the device.
Determination of the installation location. It should be located at a distance from buildings and trees, it is advisable to place the structure next to the gazebo and make a water supply.
Purchase necessary materials. Their number is calculated according to the ordinal scheme of the project.

Foundation laying

The foundation of this structure is a concrete slab. You don't need to be a pro to build it:

dig a hole 10cm deep and 10cm wide more than the first a row of brickwork;
concrete is mixed from crushed stone, sand and cement in an old trough;
the solution is poured into the pit to half the depth;
steel mesh is laid;
the pit is filled with concrete;
a few days after the foundation has dried, it is covered with roofing felt to waterproof the brickwork.

Laying the foundation of a brick smokehouse

Ordinal bricklaying

After the completion of the construction of the foundation, bricks are laid according to the ordinal laying pattern.

Scheme of serial laying of bricks for a smokehouse

The step-by-step instructions for laying bricks are as follows:

1 row is laid twice. The first time without a solution, for marking, and the second on a clay solution.
Row 2 is laid in the same way as the first. To dress the seams, the bricks are placed in a checkerboard pattern.
In the 3rd and 4th rows there is a place for the ash chamber. An ash pan door is inserted into the wall and fastened with wire. The gaps around the door are sealed with asbestos cord impregnated with clay mortar.
5 row completes the ash chamber. The masonry above the door is reinforced with steel corners or a metal plate.
A grate is installed above the ash pan. To do this, a groove is cut out in a brick along its contour 2 cm wider than the grate.
The 6th row is laid in the same way as 5. For the strength of the masonry, the bricks are placed in a checkerboard pattern.
In the 7th row there is a gap for installing the firebox door. This gap is also in the 8th and 9th rows.
In the 8th and next rows, a chimney is formed. Its inner walls must be cleaned of the solution.
The laying of the 9th row is carried out in the same way as the 8th. The bricks are laid in a checkerboard pattern.
The combustion chamber door is inserted. Gaps are sealed with asbestos cord with clay mortar. The firebox is covered with a steel sheet with a hole Ø100mm in the middle for smoke to escape into the smoking chamber. It is allowed to install a cooking pot or a cast-iron pan with sawdust and wood chips on this hole.
In the 10th row, the firebox door is closed. In the same row, the chimney is separated from the smoking chamber.
11 and subsequent rows form a smokehouse. The number of rows depends on the required height of the smoking chamber.
After installation required amount rows, the door of the smoking chamber is installed. It is also sealed with asbestos cord.
The penultimate row covers the door. The masonry above it is reinforced with corners.
The ceiling is made of metal sheets. He is pressed against the last row of bricks.

From above, the stove for giving is covered with a lid made of galvanized metal sheet or corrugated board. The edges of the sheet are bent so that a trough is obtained.

Examples of serial laying of smokehouse bricks

Chimney

After the do-it-yourself brick smokehouse is built, a chimney pipe is installed. It can be made of galvanized metal or asbestos-cement pipe Ø160mm. To install it to a depth of several rows, a round hole is cut in a square chimney.

The pipe ends with a spark arrestor made of galvanized steel. It also protects the firebox from rain.

smokehouse chimney

Smoking chamber

Steel staples are laid in the walls every 2 rows. Grids with products and a pan for collecting fat are installed on them. For more durable fastening, the staples are hammered into holes drilled in bricks.

Brick smoking chamber

Firebox

The firebox is laid out from ordinary, and preferably refractory bricks on clay or fireclay mortar. The bottom of the ash pan is made with a slight outward slope to facilitate the removal of ash.

Advice! Instead of brick, it is allowed to use a cast-iron firebox from an old furnace.

Brick smokehouse firebox

Smokers of other models

In addition to simple smoking devices, there are models with more functionality. They allow not only to smoke products, but also to cook. Any of these installations can be built independently.

Brazier - smokehouse made of bricks

In these devices, firewood and coals burn in the firebox or directly in the grill, under skewers with meat, and the smoke from them enters the smoking chamber. This allows you to cook food in two ways at the same time.

Advice! For more efficient smoking, it is advisable to cover the brazier hole with a steel sheet.

Brazier smokehouse made of bricks

BBQ with brick smokehouse

The principle of operation of this installation is similar to the brazier smokehouse. The difference is that the meat is not cooked on skewers, but on a wire rack and covered with a lid. This makes them more juicy and eliminates the need for pre-marination.

Installing a hinged lid and a removable grill in the barbecue smokehouse allows you to cook in any of the ways - grill, barbecue or barbecue to choose from. Assembly is carried out after the construction of the structure. The part of the installation in which smoking is performed remains unchanged.

Refinement of the brazier-smokehouse in the barbecue

Smokehouse - brazier - barbecue with a brick cauldron

For comfortable rest and cooking, multifunctional devices are being built. may with finished project or develop it individually, based on the characteristics of the territory and the needs of the owners of the house.

Scheme of a barbecue smokehouse with a brick cauldron

Smokehouse of cold - hot smoked bricks in the garage

A small smokehouse can be built not only in the backyard, but also at home, in the garage. She will cook food and heat the room.

For fire safety, this structure is built near the wall so that the firebox door is on the street. The chimney is arranged on the side of the firebox and exits through the roof or garage wall. In cold mode, smoke is generated by a separate smoke generator.

Scheme of a smokehouse of cold and hot smoked bricks for a garage

A brick smokehouse, as a stationary structure for cooking delicacies with a smoke flavor, is one of the most sought-after elements of a summer kitchen. Basically, a smoking chamber is provided in the barbecue complex along with other devices. Fans of cooking mouth-watering dishes on a fire prefer to have a brazier, a hearth with a cauldron, a grill on hand. A hot-smoked brick smokehouse will also fit well into this ensemble.

The key element of the device is the smoking chamber. It processes products with hot smoke or chilled streams. It provides a system of hooks for hanging fish and meat, gratings and nets for laying out blanks. The temperature in the chamber is regulated depending on the type of structure. In a cold-smoked brick smokehouse, a regime of 30-40 ° C is assumed. For processing meat products in a hot way, a high-temperature environment is created in the range of 70-120°C.

Structural elements of the building:

smoking chamber with a wooden door;
firebox system with grate and ash pan;
chimney.

The principle of operation of the smoking device involves the following algorithm:

with the help of firewood, small chips and sawdust are heated on a metal pallet;
sawdust smolder, thick smoke is released, the streams of which are directed to the workpieces;
the process of smoking lasts from 30-40 minutes and up to several days, depending on the technological features of the processing of products.

The intensity of smoke flows is regulated by means of a chimney damper.

Types of brick smokehouses and their features

There are two types of devices for the preparation of meat products, fish and poultry by the method of smoke treatment:

hot smoked design - allows you to cook delicacies with a rich smell of smoke and a delicate tissue structure;
cold smoked device - meat products are obtained with a delicate aroma and a denser structure than in the previous version.

Devices are also used for smoking vegetables, fruits and fruits, nuts. When planning a barbecue smokehouse with your own hands, it should be borne in mind that each of the construction options is distinguished by design features and the temperature of the working environment in the smoking chamber.

For cold smoking

In the brick construction of cold smoking, a special supply is provided for supplying smoke to the smoking chamber, the hearth is located at a distance. Direct influence of hot streams on products is excluded. The smoke formed during the smoldering of sawdust and shavings moves along a channel 1.5-2 meters long and enters the smokehouse.

Features of the design of cold smoking:

two main blocks of the structure in the form of a chamber and a firebox are connected by a chimney, the length of which varies from 1-2.5 m;
smoke flows enter the chamber in a cooled state;
harmful substances in the composition of the smoke settle on the walls of the supply channel.

The key design feature is the complete combustion of flue gases in the process of moving flows along an elongated chimney. For processing products in a cold way, it will take time from a couple of hours to several days, depending on the recipe. Finished products have a long shelf life. If at preparatory stage the conditions of the technology are observed, taking into account the characteristics of salting, cold-smoked products are stored for up to 12 weeks in a cellar or refrigerator.

For hot smoking

The design provides for a smoking chamber directly above the hearth. On the upper tier of the brick chamber, a system of gratings and hooks is being constructed, bottom surface performed using a metal sheet.

Features of hot smoking:

a fire is made in the hearth under the chamber;
sawdust, shavings and chips on a metal base in the chamber are heated under the influence of a flame in the furnace;
hot smoke is formed, which is directed to the blanks and penetrates into the structure of the fibers.

The process of processing products in a hot way lasts depending on the recipe and provides for a period of 30 minutes to several hours. Finished products are distinguished by high taste qualities with a rich smell of smoke and a delicate structure. Hot smoked products are not stored for a long time, the shelf life is limited to 2-3 days in a refrigerator.

Features of a multifunctional dual-mode smokehouse

One of the key advantages of a brick smokehouse is the ability to adapt the structure for both hot smoking and cold smoking. Craftsmen manage to design a device as part of a barbecue complex with the supply of smoke streams from a brazier or hearth under a cauldron, if a cold smoking process is planned. For processing products in a hot way, a separate firebox is provided under the smoking chamber.

Another way to create a dual-mode design involves the ability to adjust the draft in the chimney pipe. To create a high-temperature processing mode, with the help of a valve, the traction force in the smoke exhaust channel is limited, and intensive burning of firewood is ensured in the furnace. If cold smoking is planned, a small fire is provided in the hearth, with a wide diameter of the chimney, conditions are created for sufficient cooling of the streams.

Material selection criteria

Materials are selected taking into account the functionality:

in the furnace, the temperature of the medium varies in a high range; refractory bricks are required;
in the chamber, the maximum temperature is within 70-120 ° C, mainly used ceramic brick, although not only heat-resistant versions of the product are relevant;
the base is made of a concrete slab, which is able to withstand the impressive weight of a brick structure. If a small smokehouse is planned, a brick foundation with a pillow of sand and gravel is allowed;
mortar for masonry is mixed from cement with sand in proportions of 1: 4.

The hinged chamber door is made of wood. The inner surface of the canvas is finished with a layer of clay to ensure heat resistance. The firebox is equipped with a grate and a metal door, like an ash pan.

Algorithm for building a brick smokehouse

The construction of a brick structure is carried out taking into account the requirements of technology. The sequence of creating a smokehouse involves simple manipulations based on the selected diagrams and drawings.

Materials and tools

To work, you need a set of tools and fixtures:

shovel - bayonet and shovel;
level, tape measure;
cord, stakes;
spatula, trowel;
container for mixing the solution;
steel mesh for the foundation;
metal sheet for the base of the smoking chamber.

Before starting work, it is necessary to have on hand a consumable amount of brick, cement mixture, components in the form of doors, a grate. It also requires the presence of an umbrella and valves for the chimney, foundation components.

Location selection

When erecting a permanent structure on suburban area Special attention is given to the choice of location:

due to smoke, it is recommended to maintain a certain distance from the house, taking into account the prevailing wind directions;
for comfortable operation, it is important to provide a convenient location for the smokehouse near the house or allocate space within the summer kitchen;
choose a place taking into account fire safety, a site away from wooden buildings and structures made of flammable materials is suitable.

Also, when choosing a place for the construction of a brick smokehouse on garden plot it is necessary to provide a fence from the playground, for example, in the form of a hedge or a decorative and functional fence.

Drawings and masonry schemes

Basically, ready-made brick smokehouse schemes are used, choosing the option for hot or cold smoking. At the same time, some craftsmen make their own drawings, depending on the landscape of the site. Ready schemes are presented below. It is worth remembering that the key to success lies in the strict observance of the technological features of the construction process.

Scheme of a cold smoked smokehouse

Foundation construction

If the concrete slab foundation option is selected, the work algorithm consists of the following steps:

marking is carried out using a level, stakes and a cord, taking into account the dimensions of the future structure. The base parameters should be slightly more sizes smokehouses;
a rectangular pit is dug according to the specified parameters with a depth of 40 cm;
at the bottom of the pit, a pillow of sand and gravel is created with careful tamping and leveling of bulk material;
reinforcement mesh is installed;
then the concrete solution is kneaded and the pit is poured to the outer perimeter.

After complete drying concrete composition perform waterproofing from roofing material. Further, based on the chosen scheme, they begin laying brick rows, observing the dressing.

Laying out the chimney

An important element of a cold-smoked brick smokehouse is the smoke supply:

they dig a trench 0.5 m wide and 0.3 m deep. The length of the tunnel is from 1 m to 2.5 m, moreover, the channel enters 0.3 m deep into the smokehouse;
tamp the bottom, lay out a row of bricks with mortar, form a wall with a height of 25 cm;
the trench is covered from above with a house.
after the mortar has hardened, the smoke supply from above is covered with a layer of earth.

The channel connects the furnace and the smoking chamber. Moreover, the focus is located below the level of the chamber at an angle of about 9 °.

Construction of a smoking chamber

During the construction of a barbecue complex with a smokehouse made of hot smoked bricks, the lower level is equipped with a firebox, an ash pan and niches for storing firewood and utensils. At the upper level, a smoking chamber is being erected, which provides for walls made of brickwork with wooden door on hinges. On the upper perimeter under the roof, a system with hooks is installed on which workpieces are hung, and several tiers of a lattice stand for laying out products. The base of the chamber is made of metal sheet.

Furnace arrangement

The firebox is made exclusively of refractory bricks and is equipped with a metal door. A grate is installed inside, and the lower sector is an ash pan. The latter is necessary as a structural element for providing and adjusting traction, it is also a tank for collecting ash.

decorative trim

Brickwork looks presentable even without finishing, however, for the quality operation of the structure, it is important to have a protective coating. When building a brazier with a smokehouse made of bricks, craftsmen prefer to use clinker tiles for decoration, sometimes they use tiles or other options for heat-resistant cladding. The area near the barbecue area is being trimmed paving slabs, perform a mosaic of fragments of corrugated clinker using stone.

Modification options

When choosing models of structures for the preparation of homemade delicacies with the aroma of smoke, most often they prefer universal structures with several functional zones. Do-it-yourself brazier smokehouse made of bricks perfectly complements the barbecue complex in summer kitchen. At the same time, it is appropriate to build a hot smoking chamber next to the Russian stove, on lower level equip a firebox, a niche for storing firewood, shelves for storing utensils. A barbecue area with a smokehouse is also complemented by a hearth with a cauldron for cooking oriental dishes.

Nuances in the construction of a brazier with a brick smokehouse

The main difficulty in the construction of multifunctional structures is to ensure the tightness of the smoking chamber and the high-quality operation of the smoke exhaust system. It is important to carry out the construction stages taking into account technological requirements. It is also necessary to correct the shortcomings of the structure identified during the test run of the smokehouse.

A do-it-yourself brick smokehouse is a great opportunity to regularly pamper yourself and your family with natural smoked products, the quality of which you can rest assured. Juicy meat, crispy bacon or fragrant mackerel for beer, cooked in a smokehouse, have a unique aroma and taste that cannot be compared with store-bought counterparts. However, before enjoying natural smoked meats on outdoors, you need to properly build a smokehouse, taking into account the smallest nuances. This is a rather complicated and time-consuming process, but the result is really worth it.

Before proceeding directly to work, you need to consider the following points:

Location. The smokehouse is best placed so that its smoke does not interfere with either you or your neighbors. The smell of smoked meats is quite persistent and can be strongly felt for a long time.
Materials. Today, a smokehouse can be made from anything, even an old refrigerator. but best material for construction - refractory bricks. Such a structure is durable and has an aesthetic appearance.
Types of smoking. Decide which type of smoking you want to use - since each of them requires a special building design.
Products. The design of the system depends on what you are going to smoke. Please also note that under certain types smokehouse products need to be adapted.

Cold or hot?

Smoking is one of the oldest and well-known methods of cooking. With it, you can effectively reveal the taste of meat and fish, using the process of burning wood. The smoking itself can be carried out hot and cold. When the dish gets a richer taste and aroma, but it is more expensive, but allows the products to be stored longer.

The main difference between smokehouses for cold and hot smoking is the type of construction of a brick oven. During hot smoking, the ignition source is placed directly under the chamber, and during cold smoking, it should be placed to the side, while the smoke is fed into the chamber through a special supply.

More complex in design is a universal smoking oven, which can be used for both cold and hot smoking. It is often installed in 27 brick rows. If you like smoked fish and other seafood, the cold smoking method will make the finished product firmer and last longer.

What you need to know when building

Regardless of the size and type of smoking, almost all do-it-yourself brick smokehouses have the following elements: a firebox, a fireplace, a grate and a metal grate for products with hooks and a lid. When building a smokehouse, it is necessary to use not only bricks, but also clay, which is a completely natural product and does not give food odors. If clay is not found, it can be replaced with ordinary earth, but cement mortar should not be applied.

Although many use metal chimneys because they are cheaper, it is best to build this element out of brick. To protect food from precipitation, install a metal cap over the pipe.

When erecting, do not forget to install such an important element as a metal tray in the smoking compartment. In the process of smoking, the remaining fat will drain into it, which will avoid the appearance of bad smell and taste. Instead of hooks for hanging products, you can install ledges for mounting removable gratings.

How to build a brick smokehouse: stages of work

Before proceeding directly to the construction, you need to accurately calculate all the details, prepare a work plan and drawings. Pay enough attention to the preparation so that you do not miss any important details later.

The construction of a smokehouse consists of several important stages:

Preparing a place for a smokehouse.
Procurement of materials and tools.
Foundation installation.
Installation of brickwork.
Construction of a smoke supply (for cold smoking).
Checking the work of the finished structure.

After choosing a place, proceed to the work plan and drawings of your future smokehouse with the necessary parameters. Check out several typical options for ready-made hot and cold smokehouses and choose the one that suits you best. Write step by step plan actions, after which you can proceed to the next stage, namely, the collection of material and the necessary tools.

What will be needed for construction?

To install a smokehouse with your own hands, you will need:

Brick (ceramic or refractory type, silicate is not recommended).
Clay (can be replaced with dry mixes).
Common building tools.
Container for mixing solution.
Wooden door.
Metal grate and rods for products.
Metal cover.
Level.
Rubber mallet.
Spatula and trowel.
Foundation components.

Installing the foundation for the smokehouse

The first stage is the construction of the foundation. For it, prepare components such as crushed stone, sand, concrete and steel mesh. Ready-made concrete slab may be suitable. In the manufacture of a concrete pillow, you must do the following:

Prepare a hole of the required size.
At the bottom of the pit, lay and level the mixture of crushed stone and sand.
Lay on the bottom metal mesh and then pour concrete on top.

After the concrete has completely hardened, you can proceed to the next stage - the installation of brickwork.

After preparing the foundation, you can proceed to the construction of brickwork.

Apply concrete mortar to the surface of the foundation with a trowel. After that, attach a brick, which should not reach the joint a little.
Coat the poke of the brick with mortar to fill the vertical joints. Each of the bricks needs to be pressed down a little and pressed tightly against each other to prevent the appearance of cavities.
Remove excess mortar that protrudes above the seams with a trowel. To install the brick correctly, you can lightly tap it with a rubber mallet. When installing each row, check the row with a level to prevent displacement of the masonry angle.
The ideal thickness of vertical and horizontal seams is 12 mm. Minor deviations from this norm are permissible.
To make the structure stronger, dressing is necessary. In each of the corners, the bricks should completely cover the seams of the previous row. For this reason, it is better to start ordering bricks from the corner. In bricklaying, the most important thing is to correctly install the first rows, which need to be given special attention.
After installing the masonry, it is necessary to grout the joints so that the structure acquires a more aesthetic appearance.
In general, brickwork not such a simple matter. If you doubt your skills, it is better to invite a specialist.

Installing a smoke inlet

For a cold smoked smokehouse, be sure to consider the smoke supply. For the construction of such a structure, it is necessary to dig a trench about 2 m long, about 50 cm wide and 30 cm deep. Near the walls of the trench, it is necessary to lay bricks on the ribs, and when making the mortar, clay and sand must be mixed in a ratio of 3 to 1. The finished structure must be filled with asbestos or covered with a metal coating.

After laying the walls, it is necessary to perform such a stage of work as overlapping the top of the smokehouse. This can be done with a regular red brick. The installation of the smoking chamber itself should be carried out quite carefully, while the depth of the chamber should not exceed 30 cm for greater convenience.

The chimney channel in the smokehouse should be between the firebox and the smoking chamber, which is located slightly above the firebox. The optimal ascent rate is about 9 degrees.

If desired, a filter can be placed in the smokehouse oven. It is quite simple to make it - a metal circle covered with burlap is installed under the wire rods at the very bottom. A place for the filter must be provided initially, since four metal rods must be prepared for its fastening. After installing the system and immediately before use, the filter must be moistened with distilled water.

If you want to build simple design, the installation of which does not take much time, then the ideal option for you is a four-wall smokehouse with one door and holes for mounting metal poles. Under the slate roof, it is necessary to provide space for gaps where the traction will be installed. Don't forget to install a blower or leave 1 brick space at the bottom of the smoker to increase the draft during smoking.

After completing the installation of the chimney and smoke channel, it is necessary to let them dry, and then cover everything with earth to the place where the smoking chamber begins (the height of this layer should be around 15 cm).

Commissioning

When the smokehouse is ready, it's time to test it. To do this, do the following:

Pour sawdust into a special compartment. The ideal option is alder, a wood traditionally used for smoking products. Fruit tree species are also good - apricot or cherry, for example.
Fire up the stove.
Place on the grill or fix on the hooks the products to be smoked - fish or meat.
Close the outlet pipe on the lid and wait for the device to warm up. From the inside, the oven should be filled with smoke. To keep the process under control, provide a thermometer in the design.
When the temperature rises to 60 degrees, you need to open the outlet at the top of the smokehouse.
Wait half an hour for the products to be properly saturated with smoke. After this time, you can open the door and carefully remove the contents. Meat or fish should be hot and acquire a characteristic golden color.
If during the test of the smokehouse you see smoke coming out of the walls, it means that the bricks in the masonry were not smeared tightly enough. Thus, you can see the weak points of the structure and fix the problems in time.

How to make a large brick smokehouse?

If you plan to make a large brick smokehouse, it must be built like a small house. Such a design may include not only the main elements, but also an additional place for firewood, as well as a fat tray. Often, large smokehouses are complemented by a barbecue, which makes the building not only beautiful, but also allows you to cook more options. delicious meals Outdoors.

At the top of the smokehouse, it is necessary to install a chimney equipped with a valve to adjust the temperature and speed of the smoke flow. Do not forget to grease the doors and other wooden elements with clay to avoid fire during the cooking process.

Large smokehouses can be made one or two-tier, horizontal and vertical type. On the Web, you can find many drawings of various smoking ovens, with which you can delight yourself and friends with real homemade smoked meats with a unique taste.

Output

As you can see, it is not easy to build a smokehouse out of bricks with your own hands, but it is quite realistic. If you carefully work out the design plan and strictly follow all the stages of work, you can build a reliable and convenient furnace that will last you for many years. If you encounter any difficulties during the work, you can always watch the video about the installation of the smokehouse carefully or seek help or advice from professional installers.

Many of us simply adore all kinds of smoked foods - meat, fish, even vegetables. However, sometimes not only prices in stores scare, but also quality. It has long been proven that quite often in stores they sell not smoked meats at all, but an imitation of such products. Special mixtures allow you to give the same fish a smoked aroma and taste. Alas, the quality leaves much to be desired.

So why not make your own smokehouse? Find really good products smoking is not difficult, and the cooking process itself is nothing complicated. But you will be sure that your smoked meat or your favorite beer mackerel will be natural and safe. But most importantly - incredibly tasty.

But first you need to build this very smokehouse. That is what we are going to talk about today.

Things to consider before building

Consider the following points:

Location. It is necessary to find the optimal place where you can place the smokehouse. It should not cause discomfort to you or your neighbors. The smell of smoked meats, of course, is pleasant, but not everyone wants to feel it 24 hours a day.
Material. Now the smokehouse can be made from anything, up to the old refrigerator. However, the most the best way is a brick. Please note that the brick is extremely refractory.
Type of smoking. There are two of them - cold and hot. The design of the device depends on the type chosen. Therefore, think in advance what exactly you want to get as a result.
Products. You probably already thought that you were going to smoke. Different products have their own requirements for this. The construction of the smokehouse largely depends on this. For some products, you need to adapt the device. Learn it.

Types of smoking

Smoking is a very ancient way of cooking. It allows you to effectively use the possibilities of the tree. When a certain temperature is reached, the wood slowly smolders, emits the necessary smoke, due to which the smoke occurs.

The very same smoking is of two types:

hotter;
cold.

Cold is considered a more expensive method, but the cooked dish itself is stored longer.

Hot smoking does not allow the dish to be stored for so long after cooking, but the products are more aromatic and tastier.

The main difference between them lies in the design. So, if hot smokehouses have an ignition center directly under the chamber, then a cold one means placing the hearth aside, and a special device is supplied to the chamber where smoking takes place - a smoke supply.

Location selection

brick smokehouse is located permanently. Therefore, it will not be possible to move it from place to place. This suggests that the place should be chosen with great care.

To begin with, we select a convenient site located at a certain distance from the house itself. You will be dealing with a lot of smoke and it is not desirable for it to fall into living spaces. In addition, this smoke can harm trees, your plantings. Therefore, finding a suitable place will not be so easy.

It all depends on each house individually. But you already know the main points for choosing a place.

Design

As we have already noted, smokehouses in our time are made from almost everything that is at hand. But brick devices can also have different schemes, depending on the size, type of smoking, and so on.

One way or another, the main structural elements remain unchanged:

Fireplace;
grate;
Firebox;
Grid or holders (on which products are smoked);
Lid;
Bricks.

If we are talking about cold smoking, a smoke supply is necessarily added to the design, and the firebox itself is located not under the grates, but on the side, in order to avoid the direct influence of smoldering wood on products located above.

Construction stages

Having decided to make your own smokehouse, you need to clearly distribute the planned work, dividing them into stages in the correct sequence. It is better to prepare thoroughly, and not act instinctively from step to step. So you can miss important points and make serious mistakes.

The construction of a smokehouse can be divided into several main stages:

preparatory activities.
Selection of tools and materials.
Laying the foundation for the future structure.
Brickwork.
Organization of a supply for smoke (if we are talking about a cold smokehouse).
Putting the device into operation.

Preparatory work

Without preparatory measures, making a really high-quality and effective smokehouse is quite problematic.

Preparation consists, first of all, in choosing the type of device. Whatever one may say, hot smoking differs from cold smoking not only in the result of cooking, but also design features the device itself.

After you have decided on the type of smoking, you need to carefully consider the place to place the structure. We have already told you about the selection rules, so there should be no problems.

Don't forget the importance of quality materials. The better the brick and related elements are, the longer and more reliably your miracle device will serve you.

By preparing the drawings, as well as making step-by-step notes for future construction, you will make it easier for yourself. So you can act strictly according to the plan, do not deviate from what was planned. As a result, there are fewer errors, the result is better.

As an example, we offer one of the drawings of a smokehouse when combined with an oven and a stove for cooking - the most popular option.

Drawing of a smokehouse with a brazier.

Required Tools

Of course, without the appropriate tools and materials, it makes no sense to start work. And for the manufacture of a smokehouse, you must have:

Brick (ceramic or special refractory, but not silicate);
Clay (it can be replaced with ready-made dry mixes);
Shovel;
Solution container;
Doors made of wood for a smokehouse;
Metal lattice or rods on which the products will be placed;
metal roof (if a small device is being made);
Hammer;
Building level;
Trowel and spatula;
A set of components for the foundation.

Foundation

The foundation must be discussed separately. For its organization, you can use a metal mesh with concrete, gravel and sand, or a concrete slab.

If you decide to make a concrete pillow, then the sequence of your actions will be as follows:

First, a hole of the required depth is dug.
After that, sand with crushed stone is poured onto the bottom of the resulting pit. Try to compact this layer tightly, make it even.
Then a metal mesh is laid in the pit and poured with concrete.

All that remains is to wait for the concrete to harden, and you can begin the construction itself.

If available, use reinforced concrete slab instead of filling, be sure to use it. It's much easier and faster, plus there's no extra work to do.

masonry

Pastel, spoon and poke at the brick are indicated in the following figure.

After the foundation has been completed, the laying of bricks begins.

To begin with, a solution should be applied to the foundation with a trowel. It should be slightly larger than the pastel area. After that, the brick itself is applied. He should not reach the joint.
Now a poke is smeared, which will fill the vertical seams. The stone must be pressed down, which will allow you to "crush" the solution that is under it. Move it to the joint.
If, as a result of pressure, the solution comes out of the seam, the excess is removed with a trowel. In order to ensure the correct position of the brick, you can simply hit it a little with a rubber mallet. Try to regularly monitor the laying angle using building level. You can do this when laying each row. Do not forget to measure the wall with a plumb or level.
Vertical and horizontal seams should be about 12 millimeters thick. This is ideal.
An important point is the overlapping of the vertical seams of the bottom row with bricks when laying corners. This creates a bond. Please note that it is best to start laying from a corner so that there are no problems later.
The final stage of masonry will be grouting. This will give the design a more attractive appearance.

Smoke inlet

If your smokehouse is cold smoked, then a smoke supply will become an obligatory element of it.

To build such a chimney, it is necessary to make a special trench. Its width is approximately 0.5 meters, depth - 0.3 meters, and length - about 2 meters.

At the wall of the trench, bricks are laid on the ribs. The solution for this site is chosen in the ratio of clay to sand 3 to 1. The resulting structure is covered on top with a metal element, or filled with asbestos.

Commissioning

We test the smokehouse:

The corresponding product is poured into the sawdust compartment. It is best to choose sawdust from cherries or apricots.
Light the firebox.
Place the selected products inside the smoker. It is best to test the device on meat or fish.
The outlet pipe closes on the lid and waits for the device to warm up, inner space filled with smoke. You can install a thermometer so that you can keep an eye on what is happening inside.
When the thermometer reaches 600 degrees, open the outlet. It is located on the roof.
The next step is to wait for 30 minutes. The device should work.
Now open the door and take out your products. The color should come out golden, the meat or fish itself should be hot.

During the test, it is quite possible to notice how smoke comes out of the device. This means that some of the cracks were not tightly sealed. Testing allows you to find errors, quickly eliminate them and begin the full operation of the smokehouse.

Features of the construction of a small smokehouse

Making a small smoking device is not difficult even on your own. Just follow the recommendations and proceed step by step.

First, we find a place to install a chimney on the ground. The intra-channel section should have a size of about 30 centimeters or a little less, its width is 0.35 m, and its height is 0.25 m. The optimal material is clay brick.
The combustion chamber is located in the extreme part of the created channel. Please note that the height of the chamber should not be more than 1.5 m. Bricks must be laid on the ribs.
To lay the channel, you need a trench. Its depth is about 0.35 m and its width is 0.55 m. Do not place the firebox higher than the chamber. If you put the device on a hill, then no additional measures will have to be carried out. If not, then it is better to make the chimney with a slope of about eight degrees. Press the bottom, and then make brickwork.
A new stage is the laying of the walls in the chimney channel. The wall is mounted on a base laid of bricks. The elements are also stacked on the edges. Make sure the dressing is the same everywhere. The resulting wall should include several rows of bricks, that is, its height is about 0.25 m.
After that, you need to block the upper part of the channel using a brick. Overlapping should be done with a house, because flat design won't fit.
At the end of the resulting channel of the created chimney, chambers are installed where smoking will take place. Mount it in such a way that the channel goes deep, no more than 0.3 m.
The final stage is the topping of the soil layer to the level of the chamber. Please note that the height of this layer should be approximately 0.15 m.

Features of the construction of a large smokehouse

If you want to make a large smokehouse, then it is built like a small house.

During the construction process, be sure to lay down the elements on which, in fact, the products you have chosen will be smoked. A chimney is mounted on top, complemented by a valve. This valve will help regulate the temperature as well as the speed of the passing smoke flow.

Smoking is not only tasty, but also one from the universal ways of preserving meat products and fish for a long time. Most commercially available portable smokers allow you to cook meat or fish only by hot smoking. Quickly, but such products are stored without a refrigerator for 2–3 days.

In order to be able to enjoy smoked ham or delicious muksun at any time, it is necessary to cook them by cold smoking. And this is possible only in a stationary smokehouse or a very expensive imported one, which imitates the process of smoking with electronic hardware.

What is this article about

Design examples

It is advisable to build a stationary brick smokehouse on a garden plot if you have a subsidiary farm or you get a significant amount of fish or meat.

Simple outdoor smoker for hot smoking

To do this, you can build the simplest, free-standing structure, which will perform only one function - smoking.

With a hob in the house for hot smoking

More often, in order not to waste time on heating the stove and smokehouse separately, they build a stove with a hob, in the chimney of which they arrange a smoking cabinet. The benefit of such a structure is obvious - at the same time, on one laying of firewood, in the process of cooking, the process of hot smoking takes place.

Scheme Appearance

Large universal ovens with hot smoked smokehouses

Lovers of big companies and noisy feasts, unthinking rest in nature without kebabs or barbecues, they build whole oven combines: stove-fireplace-barbecue-smoking shed.

From economic points of view, such a design is beneficial, as it is united by common walls and has one chimney.

Despite the massive structure, this stove with barbecue and smokehouse does not require a lot of wood. The design is located on the street, so the walls do not require heating.

Brazier, cooking and smokehouse are heated separately. In fact, all of them are independent ovens connected together, and can be rearranged or supplemented at will.

The simplest cold smoked smokehouse

Such a smokehouse is actually made from improvised materials, its device is completely clear from the drawing.

Smokehouse for hot and cold smoking

If desired, you can build a smokehouse out of bricks, which will simultaneously cook hot and cold smoked products.

The principle of such a smokehouse is extremely simple. It contains one smoking chamber, in the photo it has the largest door. One of the furnaces is located directly under the smokehouse and from it the smoke enters a short distance into the smoking chamber, thereby creating conditions for hot smoking. The second furnace is located at some distance - from 1.5 to 3 meters. The smoke from it, before getting into the smoking chamber, travels a long distance, has time to cool down and exposes the products to cold smoking.

Construction of a smokehouse

The combined furnace is quite heavy construction, so the arrangement of the foundation is mandatory.

Foundation

In general, this type of oven is no different from ovens without a smokehouse and described in a separate article.

You will definitely need two types of bricks - ordinary ceramic (red) and fireclay (refractory) for laying out the combustion chamber.

Masonry mortar: clay with sand and the addition of salt or cement. You can use local clay. But it’s better not to take risks and buy packaged oven clay and fireclay for the firebox at a hardware store.

Project selection

In more detail, we will describe the following combined oven with hob and smokehouse for hot smoking.

masonry

When preparing the solution, be guided.

Each row of bricks is laid out previously on a dry one. In the necessary places, they are cut with a grinder. After that, 1-2 bricks are removed from the row and lowered for several minutes into a bath of water. They wait until air bubbles stop emitting from the brick, and only after that they apply the masonry mortar and install the brick in place. Jointing is recommended to be done immediately after laying the next row, otherwise it will then be difficult to achieve a beautiful, natural look of the masonry.

The laying of arched structures: a brazier firebox, a woodshed under the stove, is carried out according to a pre-made template made of wood and plywood.

Hardware installation

Particular attention is paid to the installation of firebox doors, a blower, a smoking chamber.

To do this, use annealed steel wire d 3-4 mm, 1-2 m which is folded in half, passed through the eyelet in the frame of the oven door, twisted. The ends are bent at an angle of 90%. After installing the door frame in place, the wire is placed along the masonry of the side walls of the furnace and laid with bricks. Such a fastening system does not allow the doors to loosen during operation.

The service life of such a smokehouse oven can be 25 years or more. If desired, you can attach a barbecue, cutting table and other elements to it.

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