Do-it-yourself smokehouse from the pan

It’s getting warmer outside, it’s time to open the season of barbecue and family outings. One of the most important attributes of such a holiday is a smokehouse. With its help, you can smoke meat, fish and other products. However, it is not always possible to buy a good model because of its high cost.

If you don’t have the time and money to find the right option, you should consider creating your own smoking equipment. We will share how to create a compact version, which is very convenient to take with you on hikes. You can prepare small portions for the whole family, while the product will not take up much space - it is easy to put it in the trunk of a car or just bring it in your hands.

It is worthwhile to think over the plan of the future product in advance and to acquire the necessary set of tools and materials. For convenience, use the following list:

1. A saucepan of the appropriate size in which the products will be smoked. It is advisable to use old cookware, as it may change color during cooking.
2. A lid that fits snugly to the pan and closes it to prevent smoke and heat from escaping.
3. Barbecue grill or old grid for placing products on it. You can make several tiers to speed up the process.
4. Campfire grill or specially designed fire place equipped with bricks.
5. Stand for the pan, you can make it out of bricks or put skewers under the bottom.
6. A special metal pan for the accumulation of fat from food during smoking.
7. Set for a campfire: coals, firewood, matches, ignition fluid.
8. Alder wood chips and small branches of apple trees, cherries, currants to create fragrant smoke. The branches should be young and cleaned from bark.

This set is enough to start cooking. If you wish, you can improve the design, increase it, supplement it with several tiers, or make an electrical version.

Attention! All structural elements must be made of refractory material and have a high melting point. It is also not recommended to use aluminum utensils, it interacts with food and spoils its taste, and also negatively affects the body.

It will be useful to learn the principle of operation of the smokehouse in order to further improve its design and speed up the cooking process. The highlight is the heating of chips and twigs located inside the main body.

Under the influence of the heat emanating from the fire, the chips moistened with water begin to smolder. Smoke emanates from them, which, under the influence of high temperature, processes food and ensures its smoking. Therefore, it is important to observe several important rules:

1. Spread the chips evenly across the bottom of the pan.
2. Lay products on a grid, make a distance between them.
3. Soak chips and branches well so that they do not burn, but smolder at the bottom, producing smoke.

If you have acquired everything you need, the smokehouse is almost ready, you just have to place it correctly and prepare it for smoking food. To do this, do the following:

1. Make a bonfire in the designated place. Brick it or use the barbecue.
2. In a pan, place soaked chips, then a pan for accumulating fat, a net with food laid out on them.
3. Set the pan over the formed coals, use special supports.
4. You can make a small fire around the hull to speed up cooking.
5. Wait until the food is ready, then carefully remove the smokehouse from the heat and remove the food.

In the process of cooking, monitor the uniformity of smoking products, turn them over during cooking.