DIY

Smokehouse cold-smoked from 200 liter barrels

  • The how to build a smokehouse for cold Smoking from the barrel
  • Processing of meat or fish with smoke, the so-called Smoking, is very popular among the people. When properly selected consumables and decent equipment, after processing the products are just excellent. Most importantly, this procedure is not very expensive.

    We offer to your attention a budget option smokehouse cold-smoked, which you can do with your hands and set anywhere in the country, the plot or just in the yard.

    Коптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочки

    Materials:

    • Iron barrel with lid under the ring on the 200L;
    • The smoke generator;
    • A small piece of a metal pipe for pipes of 32 mm;
    • Pipe sanitary sewer ППх50 mm (extension);
    • Metal rod/rebar for the frame of the exhibition stand.

    Components for homemade smoke generator:

    • Flue pipe for gas boiler stainless steel with a diameter of 100-130 mm;
    • A small piece of a metal pipe for pipes of 32 mm;
    • The clutch coupling 32 mm – 1 PC;
    • Tee metal 32 mm – 2 PCs;
    • Normal valve tap brass adapter-pipe under the compressor;
    • The condensation;
    • Aquarium.

    Tools that will be needed in the manufacture of:

    • Hand and bench marking tool.

    The how to build a smokehouse for cold Smoking from the barrel

    The smoke

    This element of the smoke house ready for sale, and it is suitable for use in the full specification. It designed everything from cameras, stainless steel, holes for ignition, injection compressor injection system and air supply on smoke in the chamber of the smokehouse.

    Such a unit, if desired, it is not difficult to collect and most. In the list of materials contains all the components of a homemade smoke generator, with the exception of consumables. The essence of his work is quite simple. Filled with chips, the tube is a furnace on top of which a tight-fitting lid. In the bottom of the removable plug with bulkhead under the ash pan.

    After igniting the chips smolder for a long time. Depending on the species of wood, 60 cm pipe filled with wood chips, enough to run the smoker for 8-10 hours. If you need a longer online of time, the pipe is easily increased by the height of the next pipe.

    The injector is screwed into a tee faucet with inserted into it a tube through which is pumped the air from the compressor. Inner tube diameter is 6 mm.

    In this system there is one important element. It is almost imperceptible, and it seems superfluous, but it’s not. A vertical pipe extending from the first horizontal output from the smoke generator to the next, within the chamber of the smokehouse. This small nozzle, equipped at the bottom of glass container is a cooler. In a container merges the cooled condensate with the woody resins and the smoke is cooled to the required temperature 30-40oC. This element is so important, that in standard trim under it allocate a separate pipe to the wide pipe, and the smoke generator is called “double-pipe”, and is considered more advanced and correct technology.

    Коптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочки

    Camera smokehouse

    As the loading compartment of the smokehouse will use sealed iron barrel with a removable lid under the ring. It is quite spacious, and allows you to place it convenient to download the a frame rack. It hooks hook products for Smoking.

    The removable cover is necessary to make the ventilation, for example, to secure nut or coupling threaded elbow tube 32 mm. Below the chimney does not interfere in the process, the flue easily extended, throwing on top of the sewer pipe.

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    Practical tip! Like the smokehouse is suitable for use at temperatures below 5oC, because in them there is a condensate, impeding the process of Smoking. However, this problem is easily solved by warming the vessel body with insulating material.

    This design smokehouse cold-smoked is not new. However, the simplicity of the design and availability of components, making it quite popular among the people. And most importantly, it can be done by hand, spending on standard parts quite a bit of money. And the benefits from it quite tangible, because you will be able to afford natural meats at any time you want!

    Here’s a smoker we did it literally in the field. Did you know that you can prepare in a real field kitchen? Military cuisine is not only porridge, but also many other dishes http://www.beefreef.ru/Военный-кейтеринг-полевая-кухня/

    Коптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочкиКоптильня холодного копчения из 200 литровой бочки

    Video production smokehouse cold-smoked from the barrel with their hands:

    https://youtu.be/Mr9t87xjtwk


    Source:

    rukikryki.ru

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