DIY do it yourself
Master classes, instructions, useful tips, recipes.
» » » »Cold smoked electric smokehouse from a barrel
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Control block.
Cold smoked electric smokehouse from a barrel

I wanted to make myself a simple and large cold smoked smokehouse so that I could smoke whole sausage, cheese, chicken and turkey whole. Moreover, I wanted to do something automatic, so as not to constantly monitor the temperature and the whole process went on by itself.
Searching the Internet, I got acquainted with many smokehouses, and found a suitable design, where a heating element is used as a heat source. That design could work autonomously for 12 hours in a row, and the temperature in the chamber did not rise above the melting temperature of the cheese.
Then i searched and found suitable for an oven or barbecue. I also noticed a controller for controlling temperature with a thermocouple, for controlling a heating element.
Everything is decided: I will make a smokehouse from a regular metal barrel of 200 liters. I ordered all the components and while they went by mail, I got down to business.

Production of cold smoked smokehouse


Door marking


First you need to bring the barrel in the appropriate form. To do this, wash it and clean it of all unnecessary. You can burn the barrel with a burner, and then clean it with a brush for metal.
Cold smoked electric smokehouse from a barrel

Next, masking tape mark where the doors will be. I will make two doors. One large at the top is for food, and the other is small at the very bottom for sawdust and coal removal.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

I will cut the grinder.
Cold smoked electric smokehouse from a barrel

But there is a trick to making it easier. To do this, make a cut on the left side of the future door. Then we drill and we fasten loops.
Cold smoked electric smokehouse from a barrel

And after that we are already sawing the rest of the door. As a result, you will get an already clearly suspended door, exactly in the middle.
Cold smoked electric smokehouse from a barrel

Everything opens perfectly.
Cold smoked electric smokehouse from a barrel

Installing a chimney and chimney


We drill a hole in the top of the future smokehouse.
Cold smoked electric smokehouse from a barrel

Screw the chimney with a flap. The barrel lid is removed and therefore there is no problem to show you everything.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

The damper and chimney can be bought without problems in the store of boilers and stoves. There are many choices of different diameters.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

The chimney pipe looks very beautiful.

Magnetic Velcro Metal Seals


In order to close the gaps between the body and the doors, it is necessary to make gaskets.
It will take thin metal. We mark and cut.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

We fix temporarily.
Cold smoked electric smokehouse from a barrel

We drill holes and fasten with rivets or screws with nuts.
Cold smoked electric smokehouse from a barrel

We also attach the guide racks on which the grates with products inside will lie.
Doors will be protected against accidental opening by magnets. To do this, we install any magnets that you have in the farm in the corners.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Now the closed door will hold securely and will not open from wind or vibration.
The rack bracket looks like this:
Cold smoked electric smokehouse from a barrel

Fastens at a small distance, given the diameter of the barbecue grill.
Cold smoked electric smokehouse from a barrel

Try on the lattice.
Cold smoked electric smokehouse from a barrel

We make several protrusions at different distances.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

If you can’t find such gratings in the store, you can do them yourself by cutting a circle with a grinder from an elastic metal mesh. Or weave from the wire yourself.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Exterior finish


He painted the whole smokehouse with heat-resistant paint, such as the exhaust pipes and collectors of cars.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

I drilled a hole for installing a thermocouple on top, so that the electronics can track the temperature.
Cold smoked electric smokehouse from a barrel

Thermocouple itself:
Cold smoked electric smokehouse from a barrel

The element itself is very small, and this massive metal case was made by me.
Cold smoked electric smokehouse from a barrel

The whole set of electronics for controlling the smokehouse, namely its heating element.I bought everything here - .
You will need:
  • PID controller.
  • Thermocouple.
  • Solid-state relays.
  • Radiator for solid state relays.

All this can be bought in a set of course, as I did.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Installed an additional thermometer in the oven. Look for .
Cold smoked electric smokehouse from a barrel

Screwed the door handles.
Cold smoked electric smokehouse from a barrel

TEN is installed at the very bottom, though I have not really fixed it yet.
Cold smoked electric smokehouse from a barrel

And this is a pallet for sawdust and modern pressed briquettes for smokehouses.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

Smokehouse stand


The whole smokehouse is installed on a wooden stand.
Cold smoked electric smokehouse from a barrel

On the bottom shelf is electronics.
Cold smoked electric smokehouse from a barrel

Cold smoked electric smokehouse from a barrel

The smokehouse is ready. Costs, in my opinion, are minimal for such a device.
come back
Comments (4)
  1. Lazy paul
    #1 Lazy paul Guests March 16, 2018 11:02
    4
    It is unlikely that the products will be cold smoked, because the sawdust will smolder directly in the chamber and, accordingly, the temperature in it will be above 30 ° C ... But it is made with the soul! blush
    1. Roller
      #2 Roller Guests March 16, 2018 11:50
      1
      Well 30 degrees for cold smoked is quite normal! You can even 60 and nothing.
      1. Lazy paul
        #3 Lazy paul Guests March 16, 2018 12:15
        3
        This is the upper limit, of course, it can be 60, but it will be semi-hot smoking, by the way, according to the technological instructions, when the temperature in the body of fish or meat reaches 72C, the process is completed, and the product is called, for example, hot smoked mackerel.
  2. goga
    #4 goga Guests April 17, 2018 19:51
    0
    of course everything is super, but you should think about a tray for juice or fat

Read also

Error codes for washing machines