Field smokehouse: drawings and design diagrams

Going fishing or hunting, you should think about what to do with the prey. It is not always possible to immediately bring the fish or game home, and in the warm time of the day they can quickly deteriorate. When you just don't want to salt your prey, a portable smokehouse comes to the rescue.

Today you can find on sale a lot of smokehouse of various variations, and on the Internet a lot of tips on how to make a smokehouse on your own.

Regardless of the type of product, all smokehouses consist of the following elements:

• boxes with four walls and bottom;
• grids or hooks for smoking;
• pallet;
• cover, which has a handle and smoke pipe.

The number of grids that fit in the housing of the smokehouse indicates the number of tiers.For example, in a two-tier model, products are prepared simultaneously on both grids. Grilles in smokehouses can be replaced with hooks, which are used for hanging. The tray is necessary so that the fat flowing from the smoked meat does not fall on sawdust located at the bottom of the smokehouse. Otherwise, the quality of smoke will change, which will negatively affect the taste and aroma of smoked meats.

Market options often become unusable very quickly due to the fact that they are made from thin metal, which tends to burn through. To make high-quality smokehouse alone, it is better to take sheets of stainless steel with a thickness of more than one and a half millimeters.

Before you do the smokehouse, you should pay attention to the characteristics of smokehouse.

• Resistance to fire.
• Size and weight. For hiking you need a portable and mobile model. Smokehouse to give can be cumbersome, very heavy and multi-tiered. For road trips suitable intermediate option.
• Easy to assemble. Elements of folding smokehouse can "lead" when heated on fire. It is worth considering whether it will be possible in this case to disassemble and assemble.

Marching smokehouse can be made of various materials.

A cylinder with a diameter of 30–45 cm is required for this type of smokehouse. There should be a hole with a plug in a tightly closing lid. At the corners, fixed inside vertically, put a removable grill on which to place the products for smoking. Sawdust or shavings fall asleep (under the grate). The cylinder tightly closed with a lid is transferred to hot coals or to a fire (all also on the side).

This option is suitable for heating tents. For this, coals are poured from the fire into the hull and covered with a lid. The hole should be sure to close the cap. After that, a kind of "camp stove" can be taken into the tent.

In this case, take a bucket (pan, vyvarka). The last option will be quite cumbersome, but the number of smoked meat in it will be more. Such options have an advantage. They are multi-tiered, so you can install multiple grids on top of each other. For use, you only need to make an insert of the gratings and a pallet, as well as to make a hole in the lid. The insert is usually done in the manner of a double boiler.This means that the grilles and the pallet are not attached to the body, but are mounted on each other on special legs. The pallet can be replaced with a stainless steel bowl. It should be slightly smaller than the inside diameter of the body so that the smoke from the sawdust will freely rise up.

Lattices can be made of stainless steel wire. To do this, you first need to make a frame-bezel, and then from the same material to stretch the crossbar and twist them in the manner of the lattice. On the basis of the frame with crossbars you can make hooks for fish. To do this, you need to attach hooks to the crossbar. After all the components are ready, you can assemble the insert on the frame.

On the cover it is necessary to make the attachment for a snug fit. Or equip it with "weights". After that, you need to make a hole for smoke. This smokehouse can be used in the kitchen. To do this, insert the tube into the hole and bring it to the street. Or put a smokehouse under a powerful hood.

This is a more "holiday" option. You will need a stainless steel box 60 cm long, 40 cm wide and 50 cm high. The depth of the barbecue in this case will be 20 cm.A drawing of such or similar option can be found on the Internet in the public domain.

The steps to manufacture a mangal smokehouse include the following steps:

• the box can be welded from sheet metal;

• the cover for it is made according to the dimensions of the product with a hole for smoke and handles;
• from the inside they fix the corners for a removable metal sheet that serves as the bottom of the barbecue. In this case, the distance from the top is 20 cm;
• all other circuit elements (grids, pallet or something else) are made independently of each other. This will allow the use of elements in various combinations.

Sometimes it happens that the catch was too successful or just wanted to treat yourself to smoked meats. In this case, the smokehouse is done with your own hands on the spot from scrap materials.

You can create this option yourself if you do the following:

• you need to choose a place (preferably on a slope);
• dig two notches, located two steps away from each other. One should be higher in the slope, the other - lower. The depth of the first one should be 15–20 cm, fish will hang in it, the second 30–40 cm in depth is intended for a fire;
• Both pits need to be connected with a narrow gutter (10–15 cm). To do this, the turf must be removed carefully, and then dig up clods of earth;
• in the fire pit, a gently sloping slope opposite to the oxygen inlet chute must be made;

• after that the ground must be compacted so that it does not crumble;
• with the help of the bark, you need to close the chute from above and two thirds of the deeper pit;
• from above bark is closed by the removed turf;
• over a smoke pit a pipe is erected from the ground and sod about half a meter high;
• rods with fish strung on them are set into it;
• top pipe must be closed with burlap;
• in the fire pit they make a fire, the smoke from which goes along the chute to the “smokehouse”.

This is the so-called cold version of smoking.

To create it, you must perform the following steps:

• find a flat place and dig a hole 10–30 cm deep;
• at the edges of the pit, it is necessary to drive in the pins, which are fastened together with crossed sticks. This will be the frame of the smokehouse;
• strands with pre-salted fish are suspended on stakes;
• from the top up to half stretched film or plastic bag of a suitable size;

• hot coals are poured at the bottom of the pit, they are covered with grass and the film is lowered to the end. It must be pressed to the ground so that the smoke does not go out;
• smokehouse will fill with smoke in about 10 minutes;
• if the fire has made its way through the grass, it must be extinguished and more grass must be added;
• the bag can be removed in 1.5–2 hours;
• After cooking, the fish must be ventilated and dried. The procedure is repeated several times.

Seasoned anglers give some advice.

• Sawdust or twigs of apple, alder or spruce should be used to give the fish a special flavor and taste.
• Do not forget that you can only store hot smoked fish for a couple of days.
• It should be removed before salting the gills and allow to drain.

On the views of the drawings and schemes of structures of the outdoor smokehouse, see the following video.