I love cold smoked fish and meat and have long dreamed of buying or making myself a smokehouse for these purposes. I hatched these plans for about a year. Smokehouses mostly came across "universal", for hot and cold smoking, and the price turned out to be simply cosmic. Nevertheless, there is still a desire to have on the table your own smoked ribs (I mean cooked by yourself, and not what you think), fish, cheese wings, etc.
It was decided to make a smokehouse for cold smoking with our own hands, but there were a number of restrictions:
- I have a small suburban area, where there is no place to place a stationary smokehouse on wood and dig a long trench to cool the smoke. After all, we all know that with cold smoking, the smoke temperature should be in the range of 15-40 ° C.
- The smokehouse should be relatively inexpensive, for obvious reasons.
- At the same time, it should be mobile (you can move it) and not too scary (I'm not a carpenter).
- The smokehouse should be small. I'm not going to smoke half a pork carcass or anything like that.
Smoke source for cold smoker
The study of information and drawings on the Internet showed that mainly ordinary firewood is used as a source of smoke. The smoke is very hot and therefore requires a long pipe or underground trench to cool sufficiently.
I used an electric stove and a pot filled with sawdust as a source of smoke. The smoldering temperature of the sawdust is not so high and therefore it is easier to cool it. A flexible aluminum duct of relatively short length is sufficient.
Then I found on the Internet a special stainless steel device that is designed to smolder sawdust in it. They write that in such a smoke generator sawdust can smolder up to 10 hours. It should be very convenient. Found on Amazon but expensive.
Cold smoked smokehouse device
The case for the smokehouse was a plywood cabinet I hastily put together. Doors were attached to the cabinet, also made of plywood, and several holes were made for ventilation. Wheels were screwed to the bottom so that the smoker could be moved. Unfortunately, I did not make a video or step-by-step photos of the production, but I think everything is clear from the general photo. Such a design is within the power of everyone.
This is where the smoke source is located: an electric stove and a pan with sawdust or the smoke generator I described above. To be on the safe side, I sheathed it with metal sheets from the inside.
Attention: The design has not been tested for fire safety in any way, so everything is done at your own peril and risk. It didn’t cause any concern in this respect, since I didn’t. the temperature in the lower section is relatively low, but it is better not to leave the smokehouse without control.
This is a smoke cooling chamber. I placed an aluminum duct with a length of about 4 meters in it. Placed the sleeve vertically so that the smoker meets the requirements of compactness and mobility.
A chamber in which products are directly smoked. It has an adjustable smoke outlet at the top. For your convenience, you can make shelves and hooks there, depending on what you plan to smoke.
From what is not visible in the photo: there are latches on the doors for locking, later a thermometer was built into the upper section, a seal was glued in the lower section around the perimeter of the door to avoid smoke leakage.
UPDATE: If the smoke is not cold enough, you can remove the sides of the cabinet and / or increase its height to accommodate a longer duct.