How to make a homemade smokehouse for a gas stove with your own hands

Smoked products have always been in high demand - they decorate the festive table, filling the room with aromas that stimulate a serious appetite. Without a special device - a smokehouse - poultry, fish and pork ham cannot be smoked. There are several quite nice options for such products on sale, but you can try to make the unit yourself if you have the skills to work with welding and metal, and most importantly, a place where to do all the work. We will tell you how a home smokehouse on a gas stove works, look at the most successful options for finished products, and learn how to make such a device yourself.

Operating principle

To smoke various products at home, various factory-made and home-made products are used - they come in different modifications and are designed for one or two burners. The shape also varies: square or rectangular, sometimes as a large cylinder, but the principle of operation is the same for all.

For use in apartment conditions, there are two main types: with smoke exhaust through an additional hose and with a water seal, when a special water seal does not allow smoke to leak out. Finely chopped wood chips are placed at the bottom, which begins to smolder due to the temperature and emits smoke that envelops meat products or fish hung on a special device.

Smoking connoisseurs use twigs or small shavings of wood from fruit trees, cherry trees are especially prized. A home smokehouse for a gas stove can work perfectly on wood waste from the following trees:

alder and aspen;
ash or beech;
oak chips (considered a classic).

Coniferous trees are not used for smoking, because the resin gives the products an unpleasant taste, and hard-to-clean soot forms on the walls of the smokehouse.

The smokehouse is filled with everything necessary, installed on the stove, and the gas is turned on at a minimum - smoking does not like haste. If the product has a smoke outlet, then a hose that comes with the kit is put on a special fitting, and its second end is led out into the ventilation system. The bottom of the device gradually heats up, the wood chips and then the twigs begin to smolder, the container is filled with aromatic smoke and hot air, from which the products are brought to the desired condition. The entire technique is described in detail in the instructions.

The temperature inside the product can be adjusted - it is displayed on a special thermometer. The main thing here is not to rush, smoking is a long process, each type of product has its own deadline:

fish smokes the fastest;
in second place is poultry meat, where there is the same gradation, first chicken, then duck, goose, and turkey completes the list;
Meat takes the longest to cook, especially pork.

Cooking times, as well as recipes, are in the instructions, but over time, each user gains experience using his own personal smoking recipe.

Principle of operation

First, let's look at the general principles regarding the operating principle of smokehouses. All models have a common characteristic - the processing of products placed in the chamber occurs due to exposure to smoke.

In order to turn a previously salted piece of meat into juicy balyk, you need to use sawdust.

Some models allow you to work with liquids with a smoke aroma, but the effect from natural materials will be much better.

The structure of a home smokehouse is as follows. Chips or sawdust are placed at the bottom of the chamber. The best option is wood waste from fruit species. Heating occurs according to different principles, depending on the model in question, but the result is the same - it is necessary to achieve smoldering of the wood chips and the release of smoke. It is this smoke that creates the desired effect when cooking meat or fish.

Note: Products are placed above the sawdust or in the side chamber, depending on what type of smoking is intended: hot, semi-hot or cold. To catch melted fat, a special tray is installed under the grate.

In order to smoke food indoors, the chamber is equipped with an additional device that traps smoke and prevents it from leaking outside - this is a water seal.

It is a groove around the perimeter of the upper compartment, which is filled with water. A lid is placed on it and a sealing effect is created.

We advise you to read in more detail the article about a smokehouse with a hydraulic lock in addition to this material.

The principle of the water seal

Advantages and disadvantages

When thinking about the feasibility of a purchase, you should take into account all the advantages and disadvantages that apply to different equipment models. Since mini-options for home use are most often considered, the following positive qualities should be highlighted:

Compactness. Some samples are the size of a regular household saucepan.
Portability. Such compact smokehouses can be easily transported from place to place and even taken with you on a trip.
Multifunctionality. Some models support the functions of a pressure cooker, multicooker, are divided into different types of smoking and have a lot of additional features.
Ease of use. The principle of operation is extremely simple, so even a beginner in this matter can handle it.
Safety. High-quality models are absolutely safe for home use.
Thoughtful design. Since the equipment emits a large amount of smoke, in most products the manufacturer provided ways for its removal and methods for blocking the spread in the room. A striking example is a home smokehouse with a water seal.

We recommend that you study the article DIY electrostatic smokehouse on our website.

In such chambers you can cook a wide variety of products

If we talk about disadvantages, you should pay attention to the following aspects:

High price. A high-quality smokehouse will cost a lot. The cost of a stove can reach more than 300,000 rubles. However, you can get by with the simplest, small-volume model, which will cost you up to 3,000 rubles.
Imperfect design. Low-quality material and errors made during product assembly from unverified manufacturers can negatively affect the quality characteristics of the product.
Small volume. For equipment that is rarely used for personal purposes, this is not a problem. If you need to cook a lot of meat or fish, it is more advisable to purchase large chambers, which will save you effort, time and consumables, but they are more expensive and take up more space.

Advice: If you plan to often cook food in a smokehouse, and in large volumes, then it makes sense to consider semi-professional and professional chambers or stationary outdoor models.

Main varieties

There are a huge number of different models of smokehouses on sale. They differ in design, function, material and purpose. There are professional and similar semi-professional products, miniature home and other variations.

Types of smoking

First of all, you need to pay attention to the fact that there are chambers for hot, semi-hot and cold smoking. Let's consider all three options in order.

A home hot smoked smokehouse is the most common option and the most compact. The principle of the process is that products are exposed not only to smoke, but also to hot air.

Cooking takes place in one compartment. The temperature in the chamber should be between 60 and 140 degrees, depending on the product you choose. The whole process takes on average several hours.

The principle of hot smoking

For cold smoking, it is necessary to maintain temperature control, since the air should not be hotter than 40 degrees. To do this, you can choose equipment with this function or use more traditional and larger designs.

They provide for the presence of an intermediate chamber or pipe. The smoke, passing through it, cools to the desired temperature. Cooking using the cold method takes at least 2-3 days.

The process is labor-intensive and time-consuming, but such products have a special taste and aroma, and can also be stored slightly longer than those prepared by hot processing.

Important: with semi-hot smoking the reduction in degrees is smaller; this is a kind of intermediate option between the two cooking methods.

Main components of a home smokehouse

Execution options

The next classification feature: the principle of structure placement. There are stationary and portable smokehouses. A dacha street structure made of brick can please you with an excellent result.

You can build it yourself or order it from professionals. This is a rather expensive option, since the work costs a lot, plus the materials used are also not cheap.

It is more profitable to order a stove complex, which also includes a barbecue grill, a Russian stove and other amenities.

Stationary country house model made of brick

However, most home models are portable, as they are designed for occasional use in an apartment. An example is a home smokehouse for an electric stove or gas surface. Such products are made primarily of stainless steel.

Mini smokehouse for use in an apartment

If you prefer a smoky home smoker, you should pay attention to portable outdoor models. They can also be made of stainless steel, but cast iron is rightfully considered to be of higher quality. Some options are installed on an open fire, while others involve building a fire directly inside the product in a special chamber.

Types of structures

Let's take a closer look at models for indoor home use. These smokehouses have the largest range. There are three main categories:

electrical;
coal;
gas.

The first type is a full-fledged camera that runs on mains power. It does not depend on the presence of auxiliary heating sources, since all processes occur directly in the smokehouse itself. There is a heating element inside that raises the temperature to the desired level.

Smoke is supplied separately, which is produced from special wood briquettes or through the use of liquid smoke.

Such stoves cost a lot, but they can regulate the temperature with an accuracy of +/- 10 degrees, and also set the automatic mode of cold or hot smoking, the start and end time of cooking.

Electric model for home use

An alternative option is a charcoal smokehouse. It looks like an elongated sphere. Inside there is a tray for generating heat, a grease trap, and grates for placing food. Sawdust is placed on the coals. The chamber practically does not allow air to pass through, and therefore there is a uniform circulation of smoke inside it. This also allows for slow smoldering of wood chips and less consumption.

Carbon vertical design

Tip: Coal models are best used outdoors. Otherwise, ensure there is a stable platform and no flammable objects. The base must also withstand high temperatures, since some of the heat spreads to the floor.

The most affordable option is a home gas smokehouse. This is the name given to models that are designed for use on a hob. The camera is installed on the burners, which provide its heating. You can also use an electric stove, the main thing is to calculate the permissible load on its surface.

Compact model for gas stove

There are rectangular-shaped chambers on sale, similar to a box or tray with a lid. They are larger and usually occupy two burners. Vertical smokehouses are more compact. They are like a pressure cooker. Here the products are not placed on the grid, but are hung on special holders.

How to choose the right model for your home

In order not to make a mistake when choosing a home smokehouse, you need to highlight the main requirements and requests that you put forward for a future purchase. For convenience, they can be represented this way:

Cooking volumes. For personal needs, a mini-smokehouse is sufficient, since products prepared using the hot method can be stored for no more than 3-5 days, and cold - a little longer.
Location. The best choice for an apartment is a gas smokehouse. At home, it is convenient to use as needed, and after that it can be easily stored in the pantry. On a private plot, it is quite possible to set up an outdoor cooking area with a stove complex.
The principle of smoking. Consider in advance whether hot smoking is enough for you or if you plan to use other methods.
Availability of additional functions. For ease of monitoring the process, be sure to check the presence of a thermometer. A timer would also be helpful.
Price. Even if you want maximum returns and capabilities, the price of the product does not always allow you to realize this idea. Focus not only on your needs, but also on your available budget.

Features and types of smoking

Smokehouses for use in city apartments have long been produced by the domestic industry in several variations - each individual model has its own characteristics, so when purchasing, carefully study the included instructions. Experts divide all smokehouses into two main groups.

Hot smoking - the products are small in size; the products placed inside are cooked faster, since they are exposed not only to smoke, but also to temperatures from 60 to 140 ° C. The shelf life of such products does not exceed 5 days, but from experience they are destroyed by the family within three days. Experienced experts do not recommend purchasing a large smokehouse for a small family.
Cold smoking - here the temperature is much lower, experienced smokers advise not to raise it above 40 ° C, although it will take much more time (sometimes up to 3 days), but you can store delicacies much longer than those made according to the first option. The dimensions of the smokehouse are significantly larger, because the products must be located much further from smoldering branches and wood chips. But you can add more products to cover the entire volume of the product.

Beginner smokers will find some tips and subtleties of working with smoking products useful. Fish meat is much more delicate in structure, so before smoking, each carcass must be tied with strong twine so that it does not fall apart inside the smokehouse. Experienced users use a special mesh that ideally protects the delicacy from falling apart into separate parts.

To avoid the hassle of cleaning the tray from burnt fat, cover it with foil. It conducts heat perfectly and will not interfere with the process - smoking will be ideal, and when finished, remove it and throw it away. Your pallet remains as clean as before you started.

Design and characteristics of a gas smokehouse

The smokehouse comes in two configurations: rectangular and cylindrical. Made from stainless steel. Because it was she who showed herself well when interacting with open fire.

The smokehouse itself consists of the following elements:

An ash box in which the ashes of burnt wood chips are collected. This helps avoid contamination of all surfaces and the house as a whole.
Grate.
Chip tray.
Smoking grate or smoking hooks. Depending on the product being injected, either the first or the second is used.
Chamber smoke exhaust damper.
Chimney damper.
A chimney or pipe for removing flue gases. It is best to place it in a powerful hood. If there is none, then a window will do. However, this is impractical and not always safe. This should only be used as a last resort.

What does a gas smokehouse look like
? The smokehouse sizes vary from small to large.

Mini smokehouse oven

In such a product, a dish can be prepared in just one hour - this becomes possible because the products are located much closer to the smoldering wood chips, and the volume of the smokehouse is only 10 liters. The operating principle is similar to any model - products are hung on vertical rods above the pallet, the top cover is screwed to the central pin.

Such compact smokehouses are produced in the city of Kirov, Ulyanovsk region and are simply called “Selmash”. They can be ordered directly from the factory by mail, the product will arrive packaged in compliance with safety regulations. The diameter of the smokehouse is only 26 cm and fits on one burner. Cost - from 2.6 to 3 thousand rubles.

Features of operation

Like any other household item, a smokehouse requires its own care; there are rules for use and tricks for preparing smoked dishes.

Rules for using the smokehouse:

The first and most important thing is that you need to monitor the fire under the smokehouse so that it does not go out or get too hot.
Next, it is important to clean the smokehouse from any remaining fat and smoked meats. So that the new batch does not become saturated with unpleasant odors.
If the smokehouse is on gas, then the wood chips must be packed in foil, in which holes must be made. It is important that the chips do not come from pine or spruce trees. Because when exposed to high temperatures, they will release resin, which will spoil the taste of the food. The best tree species are: cherry, apple, oak and others. Many people use another trick. In a smokehouse with a water seal, various herbs are added to the water: rosemary, basil, and so on.
Next, you need to heat the smokehouse to 200 degrees Celsius, then cool to 100. Then smoke in accordance with the temperature specified in the recipe. The same should be done with the smoking time.
The next important point is to constantly monitor the fuel. The fire should not be very strong and not very weak

Read also: How to find out the tightening torque of bolts

You need to constantly monitor your gas smoker

Cooking tricks:

To cook large pieces of meat, the temperature should be slightly higher than indicated;
Fish is cooked at lower temperatures and in less time;
Every 1.5-2 hours it is worth coating the meat with marinade for a richer taste and aroma;
It is not recommended to open the lid again, this cools the smokehouse and disrupts the smoking process;
It’s worth checking the readiness of the product in an hour and a half. So that it is not spoiled by long smoking.
It is better to smoke food for a couple of hours a day for a week.

Smoking does not tolerate fuss and haste, so it is necessary to approach this matter with all responsibility.

A gas smokehouse is an ideal option for those who live in an apartment, but at the same time love fresh and home-cooked meat, fish, lard or cheese.

Smokehouse with water seal

The process is similar; such smokehouses are available in three types:

Small - 30 liters, with dimensions 400x300x250 mm.
Medium - 500x300x250 or the last dimension is 300 mm.
Large size - 60 liters and an impressive size, 600x300x300 mm.

The first option is for a small family, it is designed for a small amount of food, the rest are used for a large family. The user must remember that when heated, the bottom may deform - bend and bend inward, because of this, contact with the burners may change.

Important! Under no circumstances should you place such products on a hob with a glass-ceramic coating - the consequences of such contact are very unpredictable.

For successful smoking, it is important to install the product in such a way that the heating of the bottom is uniform, since this is the main guarantee of a quality process. To start the device you need to perform very simple steps:

a mixture of chips and small branches of various trees is poured onto the lower container, their composition is developed with experience;
then install a tray to collect fat; it is better to cover it with foil;
place food rubbed with salt on the grill; some experts add various seasonings;
pour water into a special container - this will be a water seal for smoke;
close the lid and place the smokehouse on the burners, turn on the gas;
We put a hose on the fitting located on the top cover of the product and lead it into the exhaust system above the stove.

Such products can be used not only in the kitchen, but also when traveling outdoors; they are produced by many factories in various parts of Russia. For example, mini-smokers of the Astrakhanka brand - Alder smoke are produced with three tiers for smoking different types of meat at the same time, the kit includes a spacious carrying bag, thick walls of 2 mm, a decent supply of wood chips for the first time, dimensions 800x500x500 mm, so there will be enough delicacies for a large company. Cost 14 thousand rubles.

The price of more compact versions of mini-smokehouses for gas stoves and outdoor trips starts from 10 thousand rubles. The cost depends on the size of the box, the thickness of the stainless metal, and the warranty is the same for all products - no more than 12 months from the date of purchase. According to users, the products are of quite high quality, work perfectly at home, and in nature the aroma of cooked dishes spreads far. If you doubt it, watch the video:

Smoked mackerel recipe

Mackerel is well suited for hot smoking on gas. Before placing fish carcasses in the apparatus, you need to prepare them:

You need to take 2 mackerel with a total weight of about 800 g. Clean the carcass and rinse, rub with salt outside and inside. Leave the fish for 5 hours to salt it.
The salting time can be reduced to 2 hours if you use brine. To prepare it, you need to take 250 g of salt per liter of water, stir everything and place the mackerel in the brine.
After the allotted time for salting is completed, the carcasses must be removed, wiped off any remaining salt, placed on a cloth or wire rack, and left to dry for half an hour.

While the fish is airing, you can prepare the smokehouse:

Soak the alder chips, then blot them with a cloth so that they are slightly damp. Place foil on the bottom of the smoking apparatus and wood on it. It should be evenly distributed, in a layer of 2 cm.
Place a tray on the wood chips to collect grease, which should also be covered with foil.
Place the mackerel on the grill. Close the device with a lid and fill a special container with water.
Place the smokehouse on a gas stove, the heat should be medium.
When smoke comes out of the fitting (this will happen in 5-7 minutes), put a hose on it and take it out into the hood or window so that the smoke does not escape into the room.

The smoking time for mackerel is 25 minutes from the start of smoke formation. After the specified time has passed, turn off the heat, but do not open the smokehouse for another 25 minutes. It is recommended to consume the finished smoked meat after 5 hours, keeping it in the refrigerator.

Making a smokehouse with your own hands

Many readers are interested in whether it is possible to make a durable smokehouse for a gas stove with your own hands from scrap materials? Yes, and the easiest way is to weld a specially designed box with a water seal. For a product with dimensions of 300x300x600 mm you will need the following materials and tools:

gas or electric welding;
electric drill and grinder;
1.5 sq. m. stainless steel sheet 2 mm thick and 0.2 sq. m of a similar sheet, but no more than 1 mm thick;
stainless steel wire with a diameter of 0.3-0.5 mm - about 10 m;
stainless steel pipe with a diameter of at least 40 mm, wall thickness 2.5 mm, length 10-15 cm;
channel 30x30 mm - 2 m - for water seal.

A rectangular body is made from a 2 mm sheet, the top is scalded with a channel to get a continuous groove, which will be used as a water seal - during the smoking process, no smoke or smell will escape from inside the product. The lid is made in such a way that the channel welded to it falls exactly in the middle of the groove with water. Make a hole at the top of the lid, weld a tube into it so that 10 mm goes inside, grind the upper edge at an angle - a hose will be screwed onto it to remove smoke from the kitchen. Two handles are welded to the body of the device for ease of carrying and installation on the hob surface.

A structure is welded separately, consisting of a tray for collecting fat and two grates on which the products will be placed - here you need to work with a level, since everything must be strictly horizontal. The design should fit freely inside the case and be pulled out without effort, so as not to damage the delicate finished delicacies.

Smoking on an electric stove

If you don’t have a gas stove, you can use an electric stove or electric smoker.

A do-it-yourself electric smokehouse is made with a heating element or for cold smoking with a smoke generator from an electric motor. In addition, the electrostatic smokehouse circuit includes a voltage multiplier.

Smokehouse for induction cooker

The design of a smoker for an induction cooker is determined by the operating principle of this device and corresponds to the rules for choosing cookware for induction cookers:

the bottom must be level;
the metal should be 2-6mm thick;
bottom diameter is at least 12cm.

Important! The device must be made of cast iron or steel, but not aluminum.

Smokehouse for electric stove

The requirements for devices intended for electric stoves are similar to the requirements for cookware:

correspondence of the diameters of the burner and the apparatus;
flat bottom;
bottom thickness 5-8mm.

Schemes and drawings

To spend a minimum of time making smokehouses from old gas stoves, craftsmen should prepare in advance.

Let's start with the question of whether a stove can become a basis for smoking. Of course, it is only desirable that the structure is not outright rusty. Otherwise, restoring the tightness will be difficult and expensive.

It is not necessary to make drawings from scratch. There are many ready-made projects. It is advisable to print them out and compare them with the dimensions and design features of your old stove.

If everything fits and matches, then this item is considered completed.

Operation and cooking process

A gas smoker is convenient for home use because it can be used on gas, and the cooking process does not take much time. It is enough to prepare the wood chips by first moistening them in water and placing them on the bottom of the device. Next, you need to place the product on the grill and close the lid tightly. The last step is to put the device on fire. If using a water seal, fill it with water.

To remove smoke, a special hose is used; it is installed in the device (on the fitting), and its other end is led out of the window (or vent).

Chips can be replaced with sawdust, and fruit tree chips can be used to add a refined aroma. It is prohibited to use coniferous trees; in this case, the products will become bitter due to the presence of resins in the needles. Birch is also not recommended.

The size of smokehouses varies from small ones - 400x300x250 mm. up to large sizes 600x300x300 mm. For home use, the best solution would be to choose the “golden mean”. Medium-sized smokers are approximately 500x300x300 mm, they are able to smoke the required amount of food with minimal energy consumption. Smoking occurs at a temperature of approximately 100 degrees, and the device occupies two burners on a gas stove.

A special place for gourmets is occupied by a smoking oven. The cooking process is almost no different. The main difference is the use of pins instead of a grid. The products are hung on these pins, the device is set on the fire and after 30-50 minutes (depending on the complexity of the dish), the aromatic smoked meats can be served. The oven consists of three main parts - a tray with a vertical rod, a cylinder (installed on the tray), and a lid, which is attached to the rod and secures the structure.

Advantages of a home smokehouse

We briefly described how to make a smokehouse with your own hands. This task is within the capabilities of any owner who is accustomed to using tools and wants to prepare delicious poultry and fish dishes.

Your family and friends will appreciate your efforts and will happily enjoy the smoked meat. Experts advise making a smokehouse yourself for the following reasons:

Price. Smokehouses that are on sale can be simple in their design or supplemented with functions. But the prices for such devices are usually high. A DIY smokehouse will not require you to spend a lot of money. To make it, simple materials and inexpensive tools are suitable.
Fast production. The work is carried out quite quickly. Much depends on what type of design you choose. It can take a day to make your own smokers, but some units can be completed in a couple of hours.
Convenient use. Smokehouses are easy to maintain with your own hands. You can cook delicious meals without having to spend a lot of effort.
Long service life. Units made according to the advice of masters from reliable materials will serve you for many years.
Quick installation. The designs are extremely simple, so they are easy to assemble.

Contrary to popular belief, DIY smokehouses are not massive structures that take up a lot of space. Installing the unit on a personal plot is quite possible.

Place it near the guest area and cook smoked meat and fish in the open air. Home smokers are compact, easy to use and last a long time. With them you can add new dishes to your diet.

Creating this design is not difficult. You and your loved ones will be able to try smoked meat at any time, which retains many beneficial properties.

Moreover, it will not contain preservatives, unlike store-bought products. Build a smokehouse from a steel container: you can even find one in a country shed or pantry.

The design is easy to transport: after you smoke the lard in your area, put it in a dry place.

The smoker is easy to clean because the design is very simple. It is advisable to clean the container after each cooking. This fumigation will preserve the taste properties of fish and poultry.

Store-bought smokes, on the other hand, are treated with liquid smoke, which has no benefit. According to nutritionists, smoked products prepared without synthetic ingredients and preservatives are healthy, but in moderation.

Home smokers quickly fumigate food. In them you will prepare a lot of meat for future use, which is especially convenient for those who like to hunt and fish.