Homemade from an old pan, or DIY homemade smokehouse

Do you like smoked meats? Who doesn't love them! And if they are also made at home, then it is simply impossible to come off! Smoked sausage, brisket, fragrant chicken and golden fish are all delicacies that can be made at home. This requires only one device: a smokehouse. The design is rather primitive, but it is not cheap in the factory version. And here's the trouble: sooner or later it burns out and you have to buy a new one, and this is again an expense. That is why making a smokehouse from scrap material is a very topical issue. The author of the YouTube channel shared his idea on this topic Musiy4uk. He found a simple and elegant way out of the situation, using an old saucepan for this.

Read in the article

1 We drill holes in addition to the existing ones
2 Homemade Smokehouse Filling: Nuts, Bowl and Net
3 Smoking, whatever one may say, is a creative business

We drill holes in addition to the existing ones

So, really, a hole in the pan will not prevent you from making a smokehouse out of it. But the whole point is that the holes must be located in the right places, and the holes in the bottom are better still to be repaired, at least with the help of cold welding. It consists of two components, kneads like plasticine, and hardens, clogging up unwanted holes in the metal.

Homemade from an old saucepan — Therefore, dear hostesses, do not rush to throw out this container, even if a hole has formed in it.

You need to prepare your drill to make holes where you really need them.

You need to drill in two levels, with four holes in each. The first level is about 15 cm from the edge of the pan

The second level is 10 cm from the bottom of your container

You need to immediately make a reservation that to make a smokehouse you will need a large saucepan with a capacity of at least 12 liters. It makes no sense to take a smaller volume, but a larger one - please.

Homemade Smokehouse Filling: Nuts, Bowl and Net

So, after drilling, you have an even more leaky pan on your hands. Now you need to equip it with filling or equipment.

First of all, you need barriers that will support the grease trap and the mesh on which the product will lie. Their role will be played by nuts, which should be fixed precisely in the drilled holes, 4 at each level. Use bolts and washers to fit snugly against the sides of the pot

The smoke will be emitted through the hole in the lid. You need to equip it with such a fitting, which is easy to find in any store with plumbing goods. Trace it along the contour and drill a corresponding hole in the cover

Attach the part to the washer and large nut

Smoke will come out through this fixture, but it will also tend to leave the pot and through the lid. It needs to be pressed very tightly against the container, but how to do it? You can, of course, just put a brick or stone on top, but remember that the author was looking for an elegant solution.

You need to prepare two such steel hooks. The size of the bend must match the thickness of the pan handles

You also need a small spring with two rings around the edges.

Tie two pieces of rope to the rings and hooks - and you have the clamping mechanism for the smokehouse lid ready.

Place a bowl to catch the grease on the first level of the protruding bolts. It should not touch the bottom so that its contents do not burn. There should be a place between the bottom of the bowl and the pan, which is then filled with fragrant sawdust for smoking

Place a mesh on the second level of bolts. You can look for a suitable diameter for the pan, or you can cut it out of a piece of ordinary metal

When the structure is assembled, the lid is closed and pressed tightly against the pan by a spring device. Hooks are fixed to the container handles

Smoking, whatever one may say, is a creative business

And indeed it is! There are many nuances in this process, and a journey of the experimenter is full of discoveries. First of all, the products are salted in brine before smoking. If you do not want them to fall apart after smoking, they should be slightly dried after salting, and this is especially true for fish, it has very tender meat.

The prepared product is laid out on the wire rack, and sawdust is poured into the bottom of the pan: alder or from fruit trees. Food is not smoked on birch or pine: this wood gives a lot of soot and bitterness

The smoking time also depends on the characteristics of the product: lard and meat take more time, fish less. The size of the pieces also matters, the larger the longer the processing

When everything is ready, do not rush to put smoked meats on the table. After hot smoking, the product needs to "breathe", otherwise it will taste bitter. Put it in a ventilated place for at least an hour and only then try.

And all this - thanks to the old leaky saucepan. Agree, an interesting and very practical idea! And most importantly - economical, after all, you were going to throw this container away anyway. And if, after some time, it burns out, then it's not a pity, because there are other options for the materials at hand. Smokehouses are made of everything! For example - from a washing machine, as in this small video:

Be sure to write in the comments how you liked the author's idea. Is this a sufficiently effective device, or maybe you can suggest any improvements? If you yourself made a homemade smokehouse and recorded the process in a photo, send us your description, we will certainly publish it. And if someone says that a woman cannot make such a smokehouse, you are deeply mistaken, you just need to be able to handle a drill, and otherwise a child can cope with such a design. And what do you think?

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Homemade from an old pan, or DIY homemade smokehouse

We drill holes in addition to the existing ones

Homemade Smokehouse Filling: Nuts, Bowl and Net

Smoking, whatever one may say, is a creative business

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