Do-it-yourself electric hot smoker. Electric smokehouse

Most smokers require an open fire to heat the sawdust or a smoke generator to operate. But there are smokehouses that do not need fire. The device is heated by electricity. If there is no desire or opportunity to purchase a branded device, then you can make an electric smokehouse with your own hands.

Combined electric smokehouse

These installations are convenient to use in a city apartment. They have advantages over conventional devices:

installation on a balcony is possible;
no need for a gas stove;
heating the device using electricity allows you to automate the process by installing temperature sensors and time relays.

In factory-made home smokehouses, heating is carried out using tubular electric heaters. In DIY devices, in addition to heating elements, electric stoves are used.

Reference! A heating element is a heating device in the form of a straight or curved tube filled with insulating material. Along the axis of the tube there is a nichrome spiral. It is connected to the network and heats up when electric current passes through it.

Eat different variants location of heating elements:

under the bottom of the smokehouse, while wood chips are poured onto the bottom of the smoking chamber;
at the bottom of the chamber, and sawdust falls directly onto the heating element;
at the bottom of the chamber, but a tray with sawdust is placed on the heating element.

In the latter case, if the dimensions of the device allow, it is possible to use a conventional electric stove as a heater.

An electric smokehouse for sausage is no different in design and principle of operation from an electric smokehouse for fish. In an electric smokehouse, regardless of its design, you can smoke any product; the temperature and processing time vary.

Before smoking, products must be salted or kept in a marinade, and sometimes boiled. After processing, smoked meats need to be left to mature for 30 minutes to several hours.

Hot smoked electric smokehouse

Most electric smokers are designed for hot smoking. They have smaller dimensions and consist of one block - a smoke generator and a smoking chamber. Usually they are combined in one building:

there is a heating element at the bottom of the smoking chamber;
sawdust is poured onto it, which emits smoke when heated;
a tray for collecting fat is located at a distance of 5 cm from the sawdust;
at a height of 10 cm from the pallet there are grates with products;
the entire installation is covered by a front door or top cover.

Such settings are higher than usual. To the size of the device installed on gas stove, the height of the heating element is added - 2-3 cm. When independent design hot smoked smokehouses, this must be taken into account in the drawing.

Reference! To turn a regular hot-smoked smokehouse into an electric one, you just need to place it on an electric stove.

On following diagram the main dimensions are visible and internal organization electric smokehouses.

Converting a vertical smokehouse into an electric smokehouse

Vertical electric smokers have enough space to install an electric stove with a container for sawdust inside. The easiest way is to convert it into an electric device made from a 200 liter barrel or make such a smokehouse from a refrigerator.

Step-by-step assembly instructions consist of the following points:

at a height of 20 mm from the bottom, a Ø 10 mm hole is drilled for the wire;
the plug is disconnected from the electric stove;
the tile is placed on the bottom of the barrel, and the wire is passed through the hole;
the plug is connected to the wire;
A frying pan without a handle is placed on the electric stove, onto which sawdust will be poured.

Cold smoked electric smokehouse with smoke generator

Cold smoked smokehouses have a more complex structure. In these devices, smoke is produced separately, in a smoke generator, and enters the smoking chamber through the chimney. Passing through it, the smoke cools and enters the smokehouse.

Its structure is no different from conventional installations. This DIY smokehouse can be made from any smoking cabinet and an electric smoke generator.

It is a hermetically sealed cylinder with a capacity of 3 liters. At the bottom of the body there is a heating element, and in top part 2/3 of the volume is filled with sawdust and wood chips.

When heated, the wood chips release hot smoke, which enters the chimney and then into the smokehouse to the products. The temperature of the smoking process depends on the length of the chimney.

The power of such a device is 0.1-2 kW, and the average electricity consumption is 4 kWh per day. The greater the power of the heating element, the faster the heating occurs, but at the same time hotter smoke is released. Therefore, it is advisable to install a thermostat in the smoking chamber that turns off the heating when the temperature is exceeded. There is enough smoke inside the chamber to keep smoking going.

A type of electric smoker is. Like other devices, you can make it yourself.

Interesting! In the first half of the twentieth century, some cars had similar installations installed instead of a gasoline tank, only the wood chips were heated not by electricity, but by firewood.

Factory-made electric smokehouses

There are many companies that produce electric smokers. Among them are the electric smokehouses “Dymka” and “Solinger”.

Hot smoked electric smokehouse “Dymka”

The Russian-made electric smoker “Dymka” is made of food-grade stainless steel with a thickness of 0.8 mm and is capable of smoking 7 kg of food at a time. Inside the housing there are grates and trays for wood chips and fat. The lid is sealed with a water seal, and there is also a smoke exhaust pipe. This design ensures that there are no odors in the room.

The smokehouse has a built-in heating regulator and a thermometer mounted on the lid. This allows you to maintain the required temperature during the smoking process. The power of the heating element is 1 kW, which ensures heating of wood chips to 250-300°C.

Some models are equipped with an additional tank, which is installed instead of the lid. According to the manufacturer’s description, this allows you to smoke fish and sausage up to 80 cm long in a suspended state.

The installation has the following parameters:

smoking chamber capacity 20 l;
diameter 25 cm;
height 41 cm;
structure height 63 cm;
weight without food and wood chips 7.8 kg.

Smokehouse "Solinger"

The Solinger smoking chamber is made of stainless steel. The tank capacity is 20 liters, which is enough for simultaneous smoking of 5-7 kg of products.

The smokehouse has a flat bottom, 2 mm thick, which ensures even heating and is suitable for use with stoves different types- gas, induction and conventional electric.

The lid is sealed using a water seal; it also contains a tube for connecting a smoke exhaust hose.

We all know that smoked products are not dietary products, especially those sold in stores, because they contain a lot of harmful preservatives and additives. This is where a completely reasonable question arises: how to reduce the potential harm of your favorite products, while maintaining their taste and aroma? There is a solution - home smoking. Tasty and, most importantly, absolutely safe for health products can be obtained even at home. And an electric smokehouse, assembled with your own hands, will help with this.

Today there are a lot of drugs that can replace natural wood smoke with synthetic liquids. At the same time, a self-made electric smokehouse allows you to get a tasty, aromatic smoked product prepared on the basis of natural smoke. Which type of wood to choose for smoking is a personal matter.

Experienced experts assure that the most successful meat is obtained if you use oak and aspen for smoking it, while it is better to smoke fish on branches fruit trees: cherry, apple, pear, peach, etc. In turn, conifers are not suitable for smoking, since they contain resins that spoil the taste of the finished product.

When making an electric smokehouse with your own hands, it is better to give preference to the cold smoking method, and here’s why. Hot way characterized by temperature treatment in the range of 60-120°C, while the process itself does not take much time (2-3 hours). Of course, it is very convenient, and the taste of the product is excellent. In an electric cold smoked smokehouse, you can get a product with a longer shelf life, because thanks to the maintained temperature of 20-25°C, the product is better preserved.

Let's take a closer look at how to make a cold smoked smokehouse with your own hands.

Smokehouse from a 200-liter barrel

To do home smokehouse cold smoking with our own hands, we will need a metal barrel, it will be good if it is made of heat-resistant steel. As a rule, chemically harmful substances and liquids are stored in such barrels. If in your household If there is no such item, then you can easily purchase it from your hands by flipping through advertisements either in the local newspaper or on online platforms. The main condition is that the barrel must come with a lid, the functionality of which you will learn a little later.

In addition to the barrel itself, you will need the following items:

an electric stove, through which the air inside the smokehouse will be heated - even the most primitive “potbelly stove” or heating element will do

4 small wheels with which you can move the electric cold smoker from place to place - they can be purchased both at a flea market and in any hardware store;
a thermostat with which you can regulate the temperature inside the device - it is better to give preference to devices with an adjustment range of 20-90°C;

thermometer;
a container for collecting fat that will be released from products during smoking - this can be any round or rectangular shape;
metal drill - Ø10 mm;
pallet for flammable materials;
mesh, grid or hook system on which the product will be placed.

Unit assembly process

It is not difficult to assemble a cold-smoked smokehouse for fish or meat with your own hands, it is only important to follow the detailed instructions:

If the barrel was previously used to store fuels, lubricants and other chemicals, it must be thoroughly rinsed. In most cases, for these purposes, use soda with a stiff brush, then wash it with detergent and rinse thoroughly. Thanks to such manipulations, you can avoid possible contact with harmful substances for smoked products.
We place an electric stove at the bottom of the barrel so that it does not fall on either side. To do this, you can fix it with metal plates.

Next you need to make ventilation, for which you need to drill 5-8 holes Ø10 mm in the bottom of the device. Now you need to secure the area on which the products will be placed - this can be either a grid or a system of hooks.
After all the above processes have been completed, take an armful of brushwood or firewood, put it inside the barrel and set it on fire. This will eliminate any remaining oil and will promote additional hardening of the walls of the apparatus.
As soon as a trial smoking attempt has been carried out, we remove carbon deposits from the walls of the barrel. You can use a wire brush for this. And then we carefully rinse the cold-smoked smokehouse, made by ourselves, using detergent. And don’t forget to get rid of the detergent itself.
We install the device on the wheels, screwing them to the bottom of the almost finished smokehouse.

VIDEO: How to make a smokehouse from half a barrel

Let's move on to electric stove, from which, according to by and large, we only need a heating element. And even if you have never encountered such devices, you can easily cope with this task. So, when removing the heating element from the electric furnace, you just need to remove the heating disk and disconnect the wires of the heating element. Or you can do it even simpler, do not “gut” the electric furnace, but buy a heating element on the market or in a specialized store.
Using screws, we fasten the heating element in the center of the smoking unit and next to it we place a thermostat with a serial connection. It is advisable to use copper wire, with a cross section of at least 2.5. Now we place its sensor in a place where it will be convenient for you to look at it.
The next stage of assembling the electric smokehouse will be the arrangement of the upper part. At the top, a small hole is drilled in the wall through which it is necessary to secure the thermometer so that it is located inside the device. And in the lid you should make a hole Ø5 cm, which will act as a chimney.
We install a tray in the middle of the smokehouse to collect fat. This can be an old baking sheet or any other container that is most suitable in size for this design. And a little higher we place a grate on which the products will be placed.

If you plan to use a hook system instead of a lattice, you can also make it yourself. Taking rods Ø3-5 mm, twist them with a hook and attach them to a metal strip in which holes of the corresponding diameter were previously made. This design is screwed to the walls of the barrel using screws.

The hole in the lid of the device is closed with a flap and must be closed at the beginning of the smoking process. Otherwise, the efficiency of the unit will be extremely low.

You can use a mesh or a regular pan as a tray for flammable materials. As a rule, a five-liter pan of fuel is enough for the installation to operate for 8-10 hours at a temperature of 20°C or three hours in accelerated mode.

It is advisable to carry out test heating for a third of an hour in order to “warm up” the installation, after which you can safely put smoking products into the device.

Here, in fact, are all the subtleties of assembling a smoking device. Of course, you can buy a cold smoked smokehouse in a store, but you will have to pay a lot of money for it. And the very fact that you make such a device yourself will make the finished product even tastier.

VIDEO: DIY smokehouse for cold and hot smoking

“Oh, I wish I could go out into nature with barbecue!” - sometimes you can hear the enthusiastic exclamations of the people around you. And then you yourself want to experience the happiness of a green lawn next to a lake or river, so that rosy meat smokes on the grill. Lovely, and that's all. Therefore, usually on weekends you can see how vacationers make such forays into nearby forest plantations, taking with them kebab makers, smokehouses and barbecues. Everyone wants to enjoy the magnificent delights of freshly smoked food. But what yummy food and smoking equipment is best to take with you, let’s talk about it.

What can you cook in smokehouses?

When going on vacation, you need to prepare the ingredients in advance and, of course, the smoking apparatus itself. Where will you spend time - on the forest edge or on the veranda country house, it doesn’t matter, the main thing is to have pickled foods and a fire or electric smokehouse near you. This concludes the arrangement, and you can move on to cooking. And smoking the delicacy to a brown crust and juicy pieces will not be particularly difficult.

Meat of any living animal, poultry and fish is suitable here. These are chickens and turkeys, veal and horse meat, pork and lamb, rabbits and geese, trout and carp, and even perch and crucian carp with any vegetables to taste. The list can be endless. But making specific dishes out of them, so much so that you’ll lick your fingers, is already the highest skill.

What kind of delicacies can be prepared in home smokehouses? Let's list:

Grilled chickens.
Poultry legs and breasts.
Turkey thighs and wings.
Pork shoulders and tenderloins in their own juices.
Lamb carcass with vegetables.
Pork, lamb and beef kebabs.
Any red and white meat.
Hot and cold smoked trout.
Any types of red, river and high-quality fish without a specific lake smell.
Cheese, sausage, semi-finished products.
Vegetables with mayonnaise - tomatoes, onions, cabbage, horseradish with garlic, eggplant and others to taste.
Fruits - apples, melons, bananas and the following are preferred.
There are many other delicacies sold in stores, running in paddocks and pastures, and growing in garden beds and trees.

We won’t delve into the intricacies of restaurant and cuisine menus, but we’ll decide important question: “How and where to choose and buy, and perhaps even make your own smokehouse for home use?”

Types of electric smokehouses

As we figured out, there are two types of smokehouses. This:

Fire pits with “smoke” - the same barbecue, fireplace and stone, brick and metal stoves. They are sometimes made at a quick fix from iron buckets and barrels, boxes made of thick stainless steel and simple “chernukha” or laid out from improvised materials building material with built-in grill for placing and smoking game. You can also build such a miracle smoke maker from an ordinary piece of steel pipe.
Electric smokers are ovens with versatile functions, connected to 220 or 380 volt outlets and cooking food at a certain temperature.

Everything is clear about homemade and outdoor smokers, but with mains smokers alternating current need to get to know each other better. After all, in order to eat beautifully and tasty, you need to be able to understand them correctly. To do this, just study the functions of the electric furnace and choose the right one when purchasing. Consider the following brands of electric smokers:

RoyalSmoke - for both home and industrial use.
"Sikom" is a kebab maker with a grill and electric rotating skewers.
Fansel - for homemade dishes of any complexity of smoking.
Iterma - both for hot and cold cold working meat and fish in the apartment.
Istoma Big Smack is an oven for processing and smoking food using electricity in the apartment and in the office dining room.
Alto Shaam is a smokehouse with several sections for home use and in catering kitchens.
Napoleon APOLLO is a grilling and smoking unit from a Canadian manufacturer.
Green Glade - for barbecue and grilling in small spaces.

Also on the market are all kinds of ovens and cabinets, barbecues and stainless steel caskets, blowers and grates, coal, oxygen and wood, multi-tiered and single-level, with and without fillers. A huge number of Russian and foreign electric smokers can be purchased in specialized online and offline stores.

Cooking in an electric cold smoker

To subject game to quick or long-term smoking processing, you need to know the rules and technology. And today we will discuss two methods of cooking. But first, electric hot and cold smokers must already be installed and connected in the kitchen. With their help, you can develop an entire industry in the field of small business, preparing meat and fish not only for yourself, but also for people.

The first, most time-consuming and responsible method is cold smoking of products. It implies Long procces processing for 7 days chopped pieces of meat from 2 to 4 kilograms at a low temperature of up to 20 degrees Celsius. Carcasses in an electric box are dried slowly, freed from moisture and saturated with smoking substances, due to which the product is preserved.

The smokehouse itself requires proper supervision during operation. It is necessary to maintain and regulate the regimes so that they remain normal and monitor the products. Thus, after cooking, the food will be stored for a long time in the refrigerator or freezer and used as intended.

Cooking in an electric hot smoker

Everything is much simpler with hot processing. The factor plays a huge role here instant cooking, and you don’t have to wait long. Naturally, the temperature in the oven is set much higher than during cold smoking, approximately from 50 to 100 degrees hot.

The game should already be marinated, cleared of hair, hard skin and rubbed with spices. After about 2-6 hours, depending on the meat, such food is taken out of the oven and immediately served. If you fry poultry or fish, the smoking process takes from 20 to 40 minutes. At home, with a quick hot cooking method, you also need to monitor the products and turn them over on tiers-grids every 10-15 minutes, sprinkle them with water or wine (to taste). Accordingly, the parameters of the grill cabinet also need to be monitored.

Electric smokehouses at home

Electric smokers for home smoking are loaded with features and are easy to adapt to any feast. Some brands of such devices are suitable for installation not only in the kitchen, but also with the help of extension cords on balconies, verandas, country loggias and even on outdoors, where you can smoke food.

The electric barbecue has an automatic timer that starts for a certain time, after which it turns off and signals about food intake. Also, ovens and smokehouses from the mains have setting toggle switches temperature conditions, in which pickled relish is prepared.

Industrial electric smokehouses

Industrial electric smokehouses have much more energy than home smokers and require greater power. Food is loaded into them in large quantities, up to almost 200 kilograms at a time. But such cabinets exist in order to process a lot of meat, poultry and fish.

They are supervised by trained operators during operation. That's why technological process cold and hot smoking does not stop for an hour, only in those minutes when it is necessary to load fresh carcasses into containers to continue heat treatment.

More details about factory and home electric smokehouses

And, of course, let’s take a closer look at the differences between home and factory ovens for preparing smoked delicacies. In terms of direction and method of work, there is practically nothing. But their characteristics differ very much.

Firstly, industrial smokehouses are mostly stationary, that is, not mobile or portable, and take up much more space in specially equipped workshops. There are transportable models on wheels if the farmer cooks while traveling to his residence. And home electric smokehouses can be carried in your hands and moved from place to place. Also, home stoves huddle on small space, without blocking the passage, somewhere in a corner or on the kitchen table.
Secondly, the service life of stationary boxes is regulated for tens of years and is designed for huge loads of manufactured goods. But for budget home appliances, the warranty lasts no more than a year, and here everything depends on the ability to handle them and on the responsibility of the owners.

What is a grill and how do you cook on it?

With this approach, the food is evenly doused with heat on all sides, heated excess moisture with fat, and the meat becomes juicy and soft. A grill is also a name for food sandwiched on both sides by grates, which is located close to the heat source and is processed almost simultaneously on all sides. Over the fire, the shmat pressed between metal grates is turned every 10 minutes, changing top and bottom. The barbecue was taken from here and repeats the complete design of classic grill cooking, only smaller sizes. In nature, this method uses coal and firewood, and in kitchens, propane or electricity.

Where is it more comfortable - in nature or in the kitchen?

Well, here it is better to choose personally, based on convenience, receiving guests and personal desire - who and in what place would like to have delicious gatherings with fried meat. In nature, of course, there is romance and the specific effects of smell and taste. In stone and iron smokehouses on wood or coal, they say the food is much softer, juicier and tastier. Based on experience, we can agree with this statement, but on the other hand, the electric smokehouses that exist today are equipped with everything necessary to cook chicken legs or pork in the same rosy and appetizing way.

What are the advantages of home electric smokers?

After reading reviews about electric smokers on the Internet, we can conclude that if you take good model in the middle price category and adapt it for constant cooking of meat and fish dishes, then it will not only be tasty, but also economical. There is no need to prepare coal with firewood, and immediately without preparing the heat, after connecting such a device to the AC network, you will have a wonderful breakfast, lunch and dinner on the table.

Which electric smoker should I buy for my home?

It’s better to spend money once, but buy a valuable item for the home - this rule applies specifically to home electric smokehouses for an apartment. The more expensive and significant the brand, the more likely it is that this device has passed a full and accurate test at the manufacturer and is capable of smoking for you for a day and night a variety of the most delicious food.

For hot smoking, the temperature ranges from 45 to 120 °C, and the cooking time lasts 2-3 hours. When cold, the readings do not rise above 25 °C, and the process continues for several days.

Hot smoking technology is most often used due to the fact that it requires less cooking time. However, such a product has a short shelf life. After cold smoking, food looks fresher much longer and is never covered in mucus.

Making your own electric smokehouse

Even a non-professional who does not have deep knowledge of electronics can build such a device.

To create an electric smokehouse with your own hands, you can use a small old refrigerator and an ordinary electric stove. First, the cooling system is removed from the device for storing perishable products, and all insulating elements are removed. Then several holes are made in the housing to allow steam to escape. The tray where the fat will drain must be made of sheet steel. It can be replaced by a heat-resistant baking sheet, preferably from an old gas stove.

A tray is placed on the electric stove, onto which sawdust is first poured. With minimal air flow, the likelihood of wood particles igniting is reduced. Therefore, there is no need to constantly monitor the operation of such a smokehouse.

Before you start using the device, it is recommended to test it. This will help you more accurately determine the distance between the food and the installed grill, as well as the amount of time required for cooking.

Making an electric smokehouse is not easy, but it can be done. Below we will look at ready-made options.

Review of factory models

ThermMix

The maximum power of such an electric smokehouse is 1.25 kW. The kit includes the following items:

working tray – 2 pcs.;
container for fat;
a powerful heating element of the unit (1.25 kW), equipped with a heating regulator, which makes it possible to smoke food in any weather (the tray in which fat is collected is located directly above the heating element and fits tightly to the walls of the device body).

The structure is made of cold-rolled steel sheet with a thickness of 0.6-1 mm. The outside of the metal is powder coated.

Before you start using the smokehouse, you need to wipe internal surfaces alcohol solution, then turn on the device for 60 minutes.

Smoking time is directly dependent on several factors:

number of products;
air temperature outside.

For fish it may take 20 minutes, for meat - 2 hours.

The price of an electric smokehouse is 2.3 thousand rubles.

Greentechs

Even a beginner can use this two-tier model. The products are prepared very quickly and are incredibly tasty. This smokehouse does not require a fire. All you have to do is add sawdust, hang the food, snap the lid on and turn on the electricity. Fish is smoked in 30 minutes, lard in one hour. The body is made of cold-rolled steel sheet with a maximum thickness of 0.7 mm. The outside of the metal is powder coated.

The device is equipped with special protection for the heating element against grease. The device can simultaneously smoke up to 5 kg food products. Half an hour of work requires 1.5 cups of sawdust. The useful volume of such a smokehouse reaches 16 liters. System dimensions – 310x285x450 mm, total weight – 5 kg.

The complete set of the unit includes the following elements:

lid;
tray;
fat collector;
secrets of smoking;
instructions

The steel body of the smokehouse has polymer coating. The heating element is built into the very bottom. Above it there is a tray that protects against grease. To install the grilles, metal corners are welded to the body. To make it more convenient to transport the smokehouse, the structure together with the lid is equipped with special handles.

In stores, the price of an electric smokehouse starts from 1,500 rubles.

An electric smokehouse is a device with which you can cook meat and fish in the shortest possible time.

The device has quite simple design, his really do it yourself, using available materials.

What does a smokehouse for cold and hot smoking consist of? Use in the house, apartment

The smokehouse is metal container, securely closing the lid:

Chips are poured onto the bottom, which when heated begin to smolder and produce smoke.
Inside there are grates for semi-finished products and a tray for collecting fat.
In order for the device to work, you need to connect the transformer wire to the grid at the bottom.
You need to hang food at the top that need to be smoked. In this case, each of them must be connected to the opposite pole of the transformer.
The smokehouse must be closed with a lid and ignite the fuel in the smoke generator.

Attention! The transformer must be turned on after smoke appears from the fitting on the cover.

There are smokehouses two types, namely: working on the principle cold or hot smoking They differ in that the latter disinfect food using heat treatment, and the former due to the long exposure of food to smoke.

Photo 1. Electric cold smoker made from an old refrigerator.

Another difference is the cooking time. The cold smoking device must be operated for 1-2 days, the smoke in this device is supplied through a special pipeline. The hot smoking device will cook food in 2-4 hours. Here, the smoldering sawdust is at the bottom, and the smoky masses simply rise.

The operating principle of an electric smokehouse is charge action. With its help, the smoke rises and envelops the food, after which it exits through the outlet pipeline.

A cold smoking smokehouse is not suitable for home use. Within the walls of an apartment or house it is better to use electric mini smokehouse for hot smoking.

On sale you can find models in which both smoking modes are present, they are complemented by the function oven. Making a smokehouse yourself is not difficult if you follow the recommendations.

Stages of making an electric smokehouse with your own hands

Anyone can create such a device if they have a barrel of the required diameter and other components on hand.

Using such materials, you can make a device for hot smoking, subject to the following algorithm:

The hull is being prepared. It needs to be checked for leaks. A hole is drilled in the upper element of the housing. In the future, a chimney pipe will be installed in it.
Below you need to place electric stove , on which the tray for smoldering sawdust will stand.
A tray designed to collect fat is installed. It can be made from sheet metal. To be able to place food, you need to install grates or hooks.

Important! Knowledgeable people It is recommended to check the smokehouse before use. It is worth assessing the level of smoke concentration, the absence of open fire in the sawdust tray, the location of the food grates, and how efficiently the heating element works.

A high-quality check is the key to long and trouble-free operation of the smokehouse. If you ignore this step, you can ruin all the products along with the smokehouse. With good assembly and high-quality testing, the service life of the device is significantly extended and the quality of its work is improved.

How to properly prepare for assembly?

To properly assemble such a device you do not need to have big amount construction skills, but worth preparing certain components, such as:

Metal container with a lid. The best option in a similar situation is a metal barrel with volume 200 l. It is better to take a container in which various oils or chemical substances. You can get rid of any remaining contents by thoroughly washing the barrel before use. If oil was previously stored in it, you need to put dry firewood in it and set it on fire. After everything has burned out, you should treat the inside of the container with floor or dishwashing detergent.

Electric thermostat regulating the temperature from 20 to 90 degrees Celsius.
Special tiles.
Pallet, made of metal. Fat will drain into it.
Thermometer.
Metal grid.
Cable, through which electric current will be supplied.
Wire rack or old sawdust pan.
Can be screwed furniture wheels to the bottom of the smokehouse. Moving heavy equipment becomes easier and the mobility of the entire installation increases.

Reference. It is worth remembering that no matter how high-quality the assembly is, a homemade smokehouse is inferior to a professional one in terms of cooking power and speed. Devices from the store have a more beautiful appearance, but you will have to pay for them from 10,000 to 20,000 rub.

Do not forget that the manufacture of the smokehouse must be carried out under certain conditions:

Room temperature should not exceed 25 degrees Celsius.
Humidity above 80% is not allowed.
If the products are located in a running installation, you can't touch it.
All components that perform their functions under voltage are needs to be insulated.

Additionally, it is worth preparing:

Drill for drilling holes in the housing.
Furniture wheels.
Screwdriver or screwdriver.
Tin snips or wire cutters.

These tools will come in handy during assembly.

How to make, photo of the process

When creating a cooking device, you must adhere to the following algorithm:

You need to decide which project an electric smokehouse will be made. When creating an installation, you can use 4 different schemes . The choice remains with the person doing the assembly. A smokehouse can be made from a bucket, metal sheets, barrels, bricks and stainless steel.

Photo 2. Drawing of an electric smokehouse. The order of the elements from top to bottom: mesh, thermometer, bowl of water, grease tray, sawdust container, electric stove.

Let's get started case manufacturing. Are looking for metal barrel and prepare as described above. Furniture wheels are mounted on the bottom. To do this you will need to drill several holes. Holes should be made at the bottom to allow smoke to escape. Their optimal diameter is 10 mm.
The installation base must be made of dielectric material, such as wood or plastic.

Photo 3. Cutting metal mesh with metal scissors. You can use it to make grates for a smokehouse.

Need to make gratings. They must correspond to the width of the body and be securely fixed in it. Worth choosing metal mesh and, if necessary, trim it using wire cutters or metal scissors.
You can use an ordinary one as a pallet. pan, but you need to make sure that the diameter allows it to be in the housing.

Photo 4. Grid and tray, which is made of a pan, in an electric smokehouse.

After everything preparatory procedures completed , let's start assembling:

Need to fix product rods using fasteners. They must be made of dielectric material.
Need to put on a smoke exhaust hose to the nozzle and remove it to the ventilation.
Connecting the cooler. To do this, take a plastic or metal hose of small diameter and wind it around the chimney in a spiral. Then one end of it is connected to the tap, and the other to the sewer.
Hanging products, set fire to the fuel and when smoke appears, connect the transformer to the network.

If everything is done efficiently, then you don’t have to worry about the service life of the smokehouse.