There are few people today who have never tried smoked meats or are not fans of them. When purchasing a product of this type in a store, it is difficult to be sure of its high quality. Some people use liquid smoke to speed up the process, while others, instead of high-quality sawdust, use what they have on hand. To save money and have exactly what you want, you can assemble a smokehouse from a barrel with your own hands. The article will provide several options for both hot and cold smoking.

Why smoke

Smoking not only improves and makes the taste of meat and other products unique. Thanks to smoking, pathogenic bacteria are destroyed, which reduce the shelf life of meat and fish. A cold smoked product can remain fresh for several months or more. There are adherents of hot smoking. During this process, the meat is baked to a greater extent than dried. This is due to the temperature inside the smoking chamber. It can reach 100 degrees. The taste of meat and fish is slightly different than in the case of cold smoking. In this case, the temperature inside the smoking chamber barely reaches 30 degrees. The meat undergoes deep processing. This smoking process can take several days or even a week. Everything will depend on the piece of meat that is being smoked.

Pay attention! Prunes are obtained only by cold smoking. When hot smoked, it will lose its properties, vitamins and simply deteriorate.

For hot smoking

The smoke temperature during hot smoking is achieved due to the proximity of the fire source. Most often, such a smoking chamber is installed directly on the fire, electric stove, gas or gasoline burner. That is why such a smokehouse cannot be made of non-heat-resistant materials. Ideal option There will be a metal base that will quickly release the resulting temperature.

Vertical option

The vertical version of a hot smoked smokehouse is one of the most common; it is easy to make with your own hands. The main element that will be used for the smokehouse is a 200 liter metal barrel. Most often, such containers are used for some purpose, for example, for storing automobile oil and other liquids. This means that before you build a smokehouse out of it, you need to take care of the initial preparation of the barrel. First, you need to wash it well with various soaps and disinfectants. This may not take a single day. If the surface of the barrel is painted, then the paint must also be removed. This can be done in a long-term way using construction hair dryer and a spatula or grinder. Some people prefer to do everything faster. Enough to kindle good fire and burn the barrel in it.

During this treatment, the paint will fade and fall off in rags. Also suitable blowtorch, which is capable of producing high temperatures. After temperature treatment of the future smokehouse, it is necessary to allow it to cool. The next step is to clean the barrel using a vibrating or eccentric machine. This will make it possible to get rid of carbon deposits and rust. The outer walls of the barrel can be stripped down to metal if you further plan to cover it with fireproof paint. Further assembly of the smokehouse will require the following tools and materials:

• welding machine;
• Bulgarian;
• roulette;
• chimney pipe;
• marking tool;
• metal fittings;
• sheet metal 4 mm thick;
• sheet metal 10 mm thick.

Usually the barrel is sealed at both ends. You will need to get rid of the end in which there is a hole for collecting oil or other liquid. The barrel for the smokehouse is placed on its side, fixed so that it does not roll and trimmed upper part with lid. It is better to apply markings using chalk to ensure a uniform cut. There is no point in throwing away this part, as it can be used later. It is most convenient to place the firebox directly in the barrel. In this case, you will not have to constantly install the smokehouse on the fire source. The door is marked at a distance of 5 cm from the bottom. It can be 25x20 cm in size or larger. Using a grinder, cut out a marked rectangle in the barrel. It will serve as a door for the firebox, so it must be made movable. The door is tried on in place and fixed. The loops are applied and secured with a welding machine. The functionality of the door is checked and the hinges are fully welded. A handle is also mounted.

To maintain combustion, air must enter the firebox. For these purposes, it is necessary to drill several holes in the bottom for inflow. The firebox must be structurally separated from the chamber where smoking will take place. To achieve this, it is necessary from the prepared sheet material cut a circle that will fit inside the barrel. It must be secured with welding machine at a height of 25 cm from the bottom. You can level it using a short level. Several tacks are made, adjustments are made to the level, and then it is boiled in a circle.

Several legs need to be welded to the bottom of the smokehouse. They will create a gap between the smokehouse firebox and the ground so that air can flow freely. WITH opposite side another hole is made from the door through which the chimney will be brought out. It must be raised to a sufficient height to support the firebox. good combustion, but so that its intensity is average. Otherwise, this will cause the temperature in the smokehouse to rise and fat will drip off the meat, which will dry it out.

Pay attention! If you want to increase interior space the smokehouse itself, then there is no need to take away one third with the firebox. You can build a small brick pedestal for the smokehouse, which will serve as a firebox.

During the smoking process, fat will accumulate in any case. If this happens to the wood chips, then at some point it will simply flare up and ruin the entire product in the smokehouse. To prevent this from happening, you will need a pallet. It can be made from the top part, which was cut from the barrel. Stands are attached to the pallet, and it simply falls to the bottom of the smoking chamber. This will allow you to clean it if necessary. Now you should take care of the smoking grill or holders. If this is a smoking grate, then you need to make several loops for it that will hold it at the required level. To do this, several holes are drilled and a bent wire is threaded through them. You can do it differently and, after drilling holes, insert metal rods into them on which the meat will be hung for smoking.

One of the difficult stages will be making the lid. It should not only close the smokehouse, but also create conditions under which air will not leak inside. To do this, you will need to make a water seal on the smokehouse. To implement it, you need to use a grinder to cut a strip of metal 5 cm wide. It is welded closer to the top of the barrel, along its perimeter at an angle of 45 degrees, to create a small groove where you can pour water. A cover is cut from sheet material 4 mm thick. Its diameter should be 1 cm larger diameter barrels for the smokehouse. A 10 cm wide strip is cut from the same sheet material. It is welded to the lid to create a bowl-like structure. A handle is attached to the top of the smokehouse lid.

Advice! You can install a special thermometer in the lid, which will monitor the temperature inside the smokehouse. He will tell you about the need to add firewood or let the structure cool down.

Horizontal option

The smokehouse can also be made in a horizontal version from a barrel. It is not possible to provide a water seal here, so smoking in it will occur at a lower temperature. The processing of the barrel is no different from the previous version. In the horizontal version there is no need to cut off the top wall. The barrel is laid on its side and fixed well. After this, the smokehouse opening is marked, which should occupy 80% of the barrel wall. For example, it can be made with dimensions of 70x40 cm. A rectangle is cut out. Using a welding machine and hinges, it is fixed so that it can be opened. To prevent the smokehouse lid from falling inward, it is necessary to make stops. To do this, two strips with a width of 3 cm are cut out of 4 mm sheet metal. They are bent along the arc of the barrel and welded along the edges of the smokehouse opening.

From metal rods or a structure is assembled from refrigerator grates on which meat will be placed for smoking. The resulting structure is fixed approximately in the middle of the barrel. It should be removable so that you can freely add wood chips for smoking. A tray is installed under the grate, which will collect the fat dripping during smoking. From below you can make small legs on which the structure will be installed on the fire. You can also build a brick firebox under such a smoking barrel. The advantage of this solution will be faster heating and even distribution of meat during smoking.

Advice! You don't have to cut a hole in the barrel. Instead, the barrel can be halved so that the top of the smoker opens and serves as a lid. This will save you from unnecessary hassle. This device can also be used as a barbecue.

Two barrels

A two-barrel smokehouse is very interesting option not only in terms of convenience, but also functionality. In appearance it will resemble the letter “T”. In order for the upper horizontal barrel in which smoking will be carried out to lie down without any particular difficulties, it will be necessary to make seat. To do this, you can draw on paper two semicircles of a barrel in life size and place them strictly opposite each other to the barrel, which will stand vertically. Then, using a jigsaw into which a metal file will be installed, a cut is made according to the drawing. Smokehouse barrels must be cleaned of paint, which can be done using sandblasting or fire.

The horizontal barrel is placed in place and tacked with a welding machine to secure it. The metal of the barrels is quite thin, so you will have to use electrodes with a diameter of 2 or 3 mm. In a vertical container that will act as a firebox, a door is cut out according to the example described above, but it can be made large sizes. To prevent the door from becoming deformed from constant exposure to fire, it must be reinforced around the perimeter with a corner or sheet metal. It is also worth making a backing from a strip of metal in the place where the hinges will be attached. A handle is also attached to the door.

Pay attention! Strictly speaking, this smokehouse is not such in the classical sense. It also includes a barbecue.

In a horizontal barrel, a door is made according to the scheme, as described above, and a grill for meat is mounted inside. Additionally, several holes with a diameter of 10 mm are made. They are necessary so that smoke from burning wood leaks into the chamber where smoking will take place. Three holes are made on the side edge of the horizontal barrel, which are located side by side. A circle is cut out of sheet material that can cover them. Holes are also made in it so that when it is displaced, it can close the holes in the side wall of the container. To give good appearance The structure is coated with black fireproof paint.

For cold smoking

The designs of barrels for cold smoking, which you can assemble with your own hands, are in many ways similar to those used for hot smoking. The main difference is that the combustion chamber is moved away from the smoking chamber so that the smoke has time to cool. A greater variety of materials are available for cold smoking due to the lack of high temperatures. Smokehouses can be made from metal or wooden barrels.

From a metal barrel

This smokehouse design will require some free space in your backyard. The first step is to dig two holes and connect them with a small trench where the pipe will be laid. The bottoms of both pits are filled with concrete. The walls are reinforced with masonry fire bricks. One pit will serve as a firebox. The pipe is inserted into it and the joint is made airtight so that the smoke does not escape. If the pipe is not metal, then boards can be laid on top of it and covered with earth so that it does not get pressed while walking. Separately, you can buy a cast iron door, which is usually used in stoves, and embed it into the firebox. A hole is made in the bottom of the barrel for a pipe that will come from the firebox. To connect the barrel and the pipe, you will need to weld a corner to the pipe at 90 degrees. The smoking chamber is mounted on a prepared brick base.

The smokehouse is equipped with a tray for collecting fat, as well as grates or rods on which the meat will be placed for smoking. The lid should not be sealed. Instead, you can use burlap. The fabric is quite thick, so the smoke won't escape too quickly. Additionally, you can install a thermometer to monitor the situation. In exactly the same way, a smokehouse is made from a wooden barrel. The latter will add a pleasant aroma to the meat, especially if alcoholic drinks have been stored in it before.

Universal smokehouse

The universal smokehouse for cold and hot smoking is made only from metal barrel. Everything is done in it as in the case of vertical option for smoking from one barrel, but without a firebox. Additionally, a hole is made in the wall through which the pipe from the smoke generator can be inserted. A hole can also be made from below if you plan to install the smokehouse on a prepared area, but you will need to come up with a way to tightly close the hole during hot smoking. Another example of the design of such a smokehouse can be seen in the video:

Conclusion

After reading the article, you now know how to make a smokehouse for cold or hot smoking from a barrel. Of particular interest is universal option, which will allow you to enjoy two types of smoking with only one device. You can always make a camp version of a smokehouse from a small barrel, which you can take with you when going outdoors with friends or family.

Smoked meats are liked by a huge number of people. Even if someone is not a die-hard fan, it is still very nice to invite a group of friends and treat them to something like this. The same applies to gatherings in a narrow family circle. But buy finished products from the store is very expensive, and there is no complete confidence in their safety for health - rather the opposite. But a simple and quite effective smokehouse can be made with your own hands from publicly available materials.

Features and Benefits

A barrel smokehouse is a very popular thing, and there are many options for making it. It is not at all necessary to limit yourself to one old water container; it is often complemented by various accessories. Moreover, even a wooden barrel can be used just as effectively as steel structure. This does not change the essence: smoke heated to a certain temperature is supplied inside, and under the influence of this smoke the products change their properties.

In addition to the availability of raw materials (physical and price), great value has also:

• ease of independent work;
• high characteristics of the finished structure;
• minimal operating costs.

But there is one thing weak point, which must be kept in mind - such a smokehouse cannot be placed in the room of a country house or country house. It must be installed strictly outdoors. There is, however, a reason to consider this fact even an advantage. It’s so nice to gather around the fireplace where meat or fish is being cooked and enjoy a leisurely conversation in the fresh air.

Species

Many years of experience of the “craftsmen” have allowed them to create many options for barrel smokehouses. The lightest ones (in every sense) are even mobile; they can be brought by car to a picnic site or to a fishing or hunting base. The basis for such products are beer kegs or small-sized wooden barrels. If you want to make a camera with a grill effect, it must have a frame.

There is a wide variety of stationary products, some of them are designed for hot smoking, others for cold smoking, and others can perform both of these functions harmoniously.

It is necessary to provide analogues of devices present in industrial smoking chambers:

• chimney;
• smoke generator;
• hoods.

The specificity of hot smoking is that the smoke must come from below, covering a minimum distance. Technically this can be solved by two in various ways. In one of the schemes, a window is cut so that you can throw in sawdust and light it. In the other, they place a smoking chamber above a separate firebox. The firebox itself is made in different ways: it can be a simple excavation in the ground, or a small barbecue lined with bricks.

A different approach is practiced when creating a cold-type smokehouse. Here you already need to cool the smoke, sometimes you even have to lay a chimney several meters long. It is carried out in the form of trenches, pipes buried in the ground, and so on - there are a lot of options. If suddenly there is very little space, you have to install a double chamber with artificial cooling, in which there are two compartments and a wet cloth separating them.

The most economical and practical of all is the home smokehouse, which allows you to combine hot and cold processing modes. A double horizontal chamber is made from a pair of barrels of equal size, which are connected by chimneys. When using a wet filter at the top, you can organize semi-hot smoking; The combustion chamber is always located below.

Some home craftsmen prefer traditional look smokehouse - the so-called cabinet. The base is made of wood, key elements- timber with a section of 40x40 mm. Whatever body is chosen, it is sheathed on three sides with boards, the thickness of which is 25 mm, and the greatest width is 100 mm.

Deciduous wood lining would be optimal:

• aspen;
• alder;
• fake.

Only in extreme cases is it permissible to use coniferous parts, especially since it will be quite easy to find wood from the three listed species. Regardless of the specific type of material, you need to achieve maximum tightness of the housing. This problem is solved by using thermal insulation materials, such as hemp rope, placed in even the most minor joints.

The door must match the dimensions of the front wall, planks measuring 25x100 mm are used for it. The perimeter of the opening should be sealed with food-grade rubber, similar to the one that covers refrigerator doors. The roof of the smokehouse is made either single or gable. In the first case, it should be directed back; such a product is formed from boards that are 40 - 50 mm longer than at the base. In the second - it is formed rafter system, the slope of which can be from 0.55 to 0.65 m; The joints are always sealed.

Stationary outdoor smokehouses are primed and painted on top oil paint. Since the roof will not heat up anyway, there is no need to worry about peeling; it is much more important to focus on protection from water. The chimney is always supplemented with dampers and scraper mechanisms (only such a solution ensures high efficiency of the smokehouse).

Dimensions

A miniature smokehouse is easily made from an old beer keg. You need to connect a tube to the container through which smoke will be supplied, and cut a hole in the keg itself where the grate with food will be placed. It will be even easier to put an ordinary barrel on top of the grill, and not have to deal with additional pipes.

A larger option is a vertical smoking chamber with a capacity of 200 liters. Having chosen this solution, you will have to equip the base and a special firebox in the lower part of the structure. Meat, fish or poultry can be loaded both vertically and horizontally. When using a hydraulic shutter, the recommended dimensions of the smokehouse are 45x30x25 or 50x30x30 cm. The lid in which the shutter is present should not be thicker than 0.2 cm.

Stages of creation

A variety of step-by-step instructions for making barrel-based smokehouses include several basic manipulations that always have to be done by hand:

• select suitable materials;
• draw up plans and drawings;
• assemble the structure;
• install it and try it out.

And the fact that the smokehouse is homemade does not reduce the demands on either the design or the materials used.

Making a stationary smokehouse buried in the ground is quite simple: pre-dig a trench connecting two remote parts. The firebox in this design can be represented by both a fire in a pit and an autonomous stove. The working chamber must be buried in the ground; a hole is left in the barrel body for smoke to enter. To keep hot gases and the heat they bring inside longer, the barrel is lined with bricks.

To avoid digging it in, you can use a smoke drive from an outdoor stove. To do this, weld a pipe connecting the smokehouse and the stove box, or flexible hose and a device that injects smoke. The attractive thing about the second type is that the overall footprint is reduced. It is very convenient when the working chamber is equipped with a thermometer, which helps to follow the recipe instructions. A viewing window and means for regulating traction will be of great benefit.

Important: it is possible to use even barrels that previously contained lubricating oil or other chemicals. To do this, they are filled with firewood (chips, sawdust), burned, and the ashes are thrown into the trash. The resulting layer of soot is first removed with metal brushes, and then the surface is brought to a shine using any detergent composition.

Materials

In the process of creating a smokehouse you will need to use:

• stainless steel or wooden (oak) barrel;
• or stainless steel keg;
• bricks;
• cement mortar;
• slate sheets;
• rod and grate;
• sheet metal

The most practical size is considered to be 200 l, and all auxiliary materials to the barrel must correspond to the selected project. In a minimal version, you can use a set of a lid or bag fabric, rods for securing products and a filter cloth.

There is not always a need to use a welding machine, but you will definitely need:

• bayonet shovel;
• grinding machine;
• roulette;
• building level.

Make a smokehouse as clearly and competently as possible from old barrel or even a plan made from two barrels will help. Usually they simply make a schematic representation of the future structure in a longitudinal projection and show internal parts. If the smoking chamber is buried in the soil, it is necessary to draw lines separating the chambers from each other and show the nuances of each compartment. In cases where the device will be stationary, it is recommended to show the relative position of the elements, their size and methods of fastening.

A cold-type smokehouse means that the firebox goes into the ground approximately 0.5 m, a chimney is taken out of it in the direction working chamber. The chimney entry is organized either at the side or at the bottom (if a pedestal is designed). Total length chimney with natural cooling is from 300 cm, and if the smoke is forcedly cooled, the minimum length will be 1 m. If equipped hot smokehouse, the smallest permissible gap is 0.3 m, it avoids overheating of products and clogging them with soot. The width of the chimney is made at least 0.6 m, this is taken into account when digging a trench.

It is imperative to install a filter barrier and provide for catching grease with a metal tray; both are periodically cleaned, that is, they must be removable. In addition, free access to the tray should be provided during the smoking process. It is advisable to place the barrel not directly on the ground, but on bricks. Many craftsmen recommend making fireboxes from smaller (compared to the main) barrels or using welded steel boxes.

It is not at all necessary to use the traditional fire method of smoking meat or fish. Solutions based on electric stoves are simple and easy to use. Heating element transfers heat to sawdust. They smolder, and hot smoke enters the processed products, causing the food to become dehydrated.

Benefits electric smokehouse it turns out:

• autonomous work;
• the ability to adjust the temperature using a thermostat;
• creation from publicly available components;
• no need for complex culinary knowledge.

Smokehouse in the country - very useful device. For hunters and fishermen, this device is absolutely priceless. How nice it is to enjoy smoked meat, fish or game in nature. A smokehouse can be purchased at a store or built from an old barrel with your own hands. To do this, you will need to decide on the drawings and follow the step-by-step instructions with photos.

Hot and cold smoked smokehouses differ significantly from each other in structure.

Advice. Two smokehouses on one site are an unreasonable waste of space. It is much easier to build one multifunctional barrel. If there is no connection between the firebox and the barrel, then it can be moved to different sources smoke.

Required tools and materials

You don’t need any expensive materials to create a home smokehouse. So, prepare everything you need:

• barrel (you can even use it) with a volume of 200 liters;
• fittings;
• hard wire;

Barrel for making a smokehouse

• fireproof metal that will be used for the bottom of the smokehouse (at least 0.4 cm thick);
• a metal corner for the legs of a future design;
• loops;
• pipe part or fitting;
• Bulgarian;
• bolts and nuts;

Bulgarian

• grinding machine;
• gun and rivets;
• handle for fastening on the lid;
• welding machine.

Attention! Before you start work, prepare drawings, watch popular videos of making a smokehouse and follow all steps of the step-by-step instructions with photos.

Making a smokehouse with your own hands: step-by-step instructions (photos and videos)

The drawing is one of the most important details start of any work or construction. You can easily find the necessary options on the Internet. The drawings provide a clear delineation of actions. Those who know how to use this information undoubtedly know how to properly organize work and build a sequence of actions.

You can make a smokehouse from a barrel in one day

There are several ways to make a smoking structure. It is important to consider that not everyone has summer cottage There is a welding machine and the necessary knowledge on its use. Let's look at some of the most popular options for DIY smokehouse barrels.

Option #1. Making a smokehouse without using a welding machine

The advantage of this method is that you do not need a welding machine. The initial stage of work is cleaning the surface of the barrel.

Advice. Use protective equipment to prevent dust particles from getting into the eyes and respiratory tract.

1. We mark the side of the barrel and use a grinder to cut off a part. This will be the hatch of the future smokehouse. How to cut a barrel is everyone's business. You can cut a small rectangular hatch or cut the barrel in half. It all depends on the option and drawing you choose.

Most economical option BBQ grill - homemade. This design is easy to make with your own hands at home, if you have the materials, tools and step by step instructions with photo. If the first two points are yours, then the third is my prerogative. In the resulting unit it will be possible to smoke, fry and simmer meat. You can assemble it in 6 hours continuous operation, but the result will please you for many years. A barbecue grill made from a barrel is an indestructible and very useful thing.

By the way, the step-by-step assembly of a smokehouse from a barrel is located.

First, let's decide what we need:

• A 200 liter barrel is the best option for car oil famous manufacturer. The advantages of this barrel: large wall thickness, the oil barrel does not rot. Read below for information on how to wash;
• Welding, mask, protective gloves. Kempi welding machine (a welding machine that performs welding with a special wire in an environment protected by gas). It is possible to use an inverter welding machine, but it requires significant skills in welding thin metals;
• Little Bulgarian;
• Grinder discs – grinding and cutting;
• Hammer;
• Hacksaw for metal;
• Welding corner;
• Roulette;
• Drill;
• Bimetallic crown for drilling holes;
• High temperature heat resistant paint;
• Hinges;
• Thermometer;
• Steel rod 8-10 mm;
• Steel strips;
• Square pipe;
• Double-sided rivets.

Don't forget to take precautions. When working with metal, always wear gloves, because metal edges have razor-sharp burrs. When working with an angle grinder, you need glasses, otherwise hot scale may get into your eyes.

Cleaning the barrel and welding the chimney

1. Make sure there is no fuel left in the barrel. Rinse it with water. Insert into the grinder grinding disc and sand the work surface free of paint.
2. The inside of the barrel must be cleaned of oil. Dishwashing liquid is suitable for this. You need to wash the barrel 3 times, rinsing off the foam with hot water.
3. We calculate the chimney pipe so that its upper end is higher than the top point of the barrel (for draft). To create a chimney, a thick pipe with a diameter of 50 mm is useful. We cut the ends for the connection angle at 45 degrees and weld them together.
4. We look for and mark (vertically on the lid of the barrel) a suitable place for the chimney on the barrel, so that the top point of the chimney is 5 cm above the barrel. After this, we create a hole with a 50 mm bimetallic crown. Then we weld the pipe.

Cutting out the cover and welding the side strips

1. We draw an even line along the barrel, slightly below the chimney pipe, and a second, parallel line, just above the middle of the barrel from the end. Then we connect the lines to the edge, at a distance of about 3 cm from the end of the barrel, on both sides. You need to cut out the door with a jeweler, using a thin 2.5 mm disc. First we cut the ends, then the top, and finally the bottom.
2. We carefully bend a strip of metal 0.7-1 mm into the shape of a barrel. The more precise the fit, the less smoke will come out. Side stripes are the key to door rigidity. We weld spotwise every 5 cm so that the side strips fit more tightly onto the barrel.

Creating grill legs and attaching hinges

1. The legs will fold like scissors. They consist of two rectangles, one of which is smaller than the other. They are connected to each other by bolts on both sides slightly above the middle.
2. Door fit is the most important stage, so we measure seven times and cut once. Place the door on the barrel so that it fits tightly into place. The opening where the hinges will be located should be tiny - 2-3 mm. To achieve this, you need to move the door up as much as possible and try to open the door. Make sure nothing is snagging or getting in the way. Only then make marks for the hinges.

Door construction

1. Once you understand and double check that the door is working correctly, weld the bottom strip. You can do it as in the photo, but it is better to bend it in shape and fit it to the stiffening ribs of the barrel. Weld it so that the structure does not move at the base of the barrel’s stiffening ribs.
2. We weld the lid handle from metal and place it in the center of the door, but ideally you need to build wood covering. It will reduce the likelihood of burns.

Grill guides

Guides are iron pins that hold the grate or meat onto the hooks. They also make the barbecue structure more durable. We will connect the lower guides so that they act as handles. For guides we use 8 mm wire rod or 1 cm rod. Drill 50 mm holes from the bottom on both sides and make.

The role of the grille will be played by a stainless steel mesh. It is resistant to high temperatures, meat does not stick to it.

Final

At the end, we make a few important touches to complete the work:

1. Insert the thermometer.
2. We paint with fireproof paint.
3. We make a hook to secure the lid.

A barrel smoker is an ordinary smokehouse that is made to cook excellent barbecue on your own. In this article you will learn how to make a hot smoked smokehouse from a barrel.

Good cold smoked smokehouses in the store cost around 15-20 thousand rubles, and the price for smokehouses top quality reach 60-70 thousand rubles, although in quality they are not much different from a homemade smokehouse from a barrel, which we will build with our own hands for 5-6 thousand.

Step 1: Required Materials and Tools

For the main barrel:

• The barrel itself: can be found for 1-1.5 thousand, it is better to look for a restored one, it will be cheaper.
• Lid: I used a grill lid that someone threw away. Any one with the same diameter as the barrel, or a little larger, will do.
• Ball Valve: I used a 1/2" forged brass ball valve. If you do not use a supercharger, then such a tap may not be enough. In this case, it is worth taking a larger faucet. (300-400 rubles)
• A 1/2-inch cast iron bushing that connects to the ball valve from inside the barrel. If your faucet is a different size, then you need to take the appropriate bushing. (100-120 rubles)
• M20 washers: to strengthen the connection between the tap and the barrel - 2 pcs. (40-50 rubles)
• Brass guide rails: 2 pieces are enough because they can be cut in half. Note: if you use a different barrel, you need to calculate required quantity guides - 2 pcs. (300 rubles)
• Clamps that are inserted into the guides from above - 12 pcs. (1 package) (150-200 rubles)
• Nuts and bolts: for attaching the guides to the inside of the barrel - 9 pcs. (3 for each guide) (100 rubles)
• High temperature paint: any will do. Some craftsmen paint flames or various logos on their barrels. (300-400 rubles)
• Handles I used a metal handle with screws. (200-300 rubles)
• Steel grating(s). Grill grates with a diameter of 50cm work great. You can find it in the store for (800-1000 rubles)

Cart for charcoal:

• Expanded steel. If you take two pieces of 60x30cm expanded steel, the result will be a large basket. You can take one such sheet and cut it in half to get two pieces 60x15cm. Then the basket will turn out to be small, and it may not be enough for 10-12 hours of operation of the smokehouse.
• Smaller mesh. It is well suited for making a coal basket. It should be smaller than the grate on which food will be cooked.
• 100mm bolts + nuts. For basket legs.
• Washers that will fit 100mm bolts.
• 12mm bolts, nuts and washers for fastening the ends of expanded steel. Any size/caliber. I used 8mm hex bolts and nuts.
• Wire. Used to attach expanded steel to the edges of the grating. You can try using paper clips. I also used wire to create handles.
• Drill and bit to drill 22mm holes.

Step 2: Remove old paint and apply new paint

If your barrel has a permanent top, it will need to be sawed off. You can use a saw.

The next step is optional, but if the paint on your barrel is not heat-resistant, then when cooking it will peel, crack and give off a pungent odor. This will ruin the wonderful BBQ flavor from your smoker when it is running.

There are several ways to remove paint. I used paint remover, then burned the barrel with a torch, and then sanded it with a sanding wheel. Once the coating is removed, you need to apply a couple of layers of your heat-resistant paint.

Step 3: Cut a hole and install the ball valve

Use a suitable drill bit and drill a hole in the side near the bottom of the barrel. The hole should be as close to the base as possible. Be sure to leave enough space for the washers.

Attach the ball valve by screwing it to the bushing through the hole using an M20 washer on each side. The washers will help hold the faucet in place and seal the seal.

Also attach the handles.

Step 4: Installing Shelves

In my smokehouse of 200 liter barrel They use adjustable shelving so I can change the height. This way, I can add multiple racks at once if I want to make a lot of ribs, or remove them if I'm cooking multiple pork butts, which take up a lot more space. The downside is that I have to be careful when removing the grill or charcoal basket so I don't drop the staples. It's very annoying when the staple falls right into the middle of the burning coals.

Cut the rack rails to the size of the barrel and install them into the smoker, then insert the racks.

If you don't need to adjust the grates, you can make one and nut and bolt it directly to the barrel.

Step 5: Charcoal Basket

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Let's make a basket for charcoal:

1. Take one piece of expanded steel and bend it until it matches the curvature of the lattice.
2. Cut 6-10 pieces of wire and bend them into a "U" shape.
3. Use the cut pieces to attach the trim to the grille. Twist the wire several times to make it tight.
4. Bend the second piece of expanded steel and bolt it to the first.
5. Using a large piece of wire, attach the second piece of steel to the grill.
6. Screw the legs using 100mm bolts.
7. Attach the wire as a handle and you're done!

Step 6: Where's the thermometer?

Every smoker needs a thermometer, and you may have noticed that my build doesn't have a built-in one. I designed my own automatic thermostat with thermometers you can build. If you don't want to create one, you have two options:

1. Buy a wireless thermometer, such as the Maverick ET732. It shows the exact temperature and has an additional thermometer to monitor your meat. It also has an alarm and wireless communication, so it's perfect for late-night gatherings. If you end up using your smoker frequently, this will come in handy. The disadvantage is that it costs about 4,000 rubles. If you decide to get one, the easiest way is to make a small notch on the top edge of the smoker and run the wires through it under the lid.
2. Use an on-board thermometer like the one shown. I don't recommend getting one because they are not accurate and the temperature at the edges can be higher than in the center. The thermometer needle can also interfere with the grates. The only advantage is that they are inexpensive.

If you go this route, drill a hole in the side just below the top grate and insert a thermometer.

Step 7: What to do if you don't have a grill lid with a spout

If you don't have such a cover, you need to make one. The best option would be to buy a barrel of removable lid and attach a pipe to it.