How to make a barbecue with a smokehouse, barbecue and grill from gas cylinders? Instructions for making a smokehouse from a gas cylinder with your own hands A smokehouse from a gas cylinder and a barrel.

What you need to build a smokehouse from a gas cylinder:

A do-it-yourself smokehouse from a gas cylinder or a brazier can be either portable or stationary. For manufacturing you will need:

• Gas cylinder with a capacity of 50 l;
• sheets of iron with a thickness of at least 4 mm for the installation of a firebox; if it is planned to manufacture only a grill for frying, a firebox is not required;
• metal corners;
• pipes for the chimney and connection to the furnace;
• pipes of smaller diameter for the stand;
• hinges and rivets for hanging the door;
• bars for grating;
• wooden pad for making a handle;
• Bulgarian;
• welding machine;
• electric drill;
• hacksaw for metal.

We remove the gas and open the bottle

Before starting work on the construction of a smokehouse from a gas cylinder, the workpiece should be inspected. It makes no sense to use a bottle that is too rusty: such a smokehouse will not last long.

Attention! To avoid explosion of gas residues, it is strictly forbidden to cut and weld the cylinder without first cleaning it. After the gas is completely released, the container is additionally thoroughly washed with running water.

Inspection and cleaning should only be carried out outdoors away from sources of fire, preferably in a draft. The cylinder is turned upside down and gas is released from it.

Using soapy foam applied to the outlet valve, you can check whether the gas has completely escaped. If the soap continues to foam, it means that it is still coming out.

To remove residual gas with a hacksaw, the neck is carefully sawn off. To prevent the possibility of fire, during operation, the saw cut is poured several times with water.

After opening, the cylinder is thoroughly washed with water from a hose. You can add a small amount of ammonia, ammonia to the water and let it stand for several hours: they are able to remove the remaining gas condensate on the walls.

To clean the balloon, you can use another method. It is necessary to completely unscrew and remove the valve, release all the gas and connect a thin tube to the hole formed, through which the cylinder is filled with water to the very top. Since the hole is very small, the liquid will be poured for a long time. To speed up the process, you can carefully drill a small hole in the upper part and pour water through the funnel. Cutting off the neck of a cylinder filled with liquid will already be safe. You can proceed to further work only after re-rinsing the container with running water.

The bottle must be completely filled with water.

Let's start making a smokehouse

A do-it-yourself smokehouse from a gas cylinder or a brazier is a ready-made design, so no drawings and diagrams are required. Before starting work, it is necessary to put the cylinder on its side and make markings for the door with chalk or a pencil along the entire length of the cylinder, stepping back from the edges of at least 10 cm. It is undesirable to cut off the side rings of the cylinder: they will serve as a support for the structure.

cut out a part of the balloon with an angle grinder

It is not yet necessary to cut the door to the end: in order to determine the exact location of the hinges, it is slightly bent, hinges are welded onto it, and only then the door is finally cut out.

The places where the hinges will be installed and the stand will be mounted are cleaned. This can be done with an iron brush or grinder. Hinges for hanging the door can simply be bolted, but it is best to use welding.

Loops are better to put on welding

To the side of the smokehouse-cylinder, in which the neck has already been cut down by the grinder, a knee is welded into which the chimney will be inserted. A damper is attached to it to control the exit of smoke. It can be either built-in or mounted on top of the pipe with a metal bolt or be completely removable.

We weld the chimney with a damper. The damper helps regulate traction.

A hole is cut in the second side part through which smoke will flow into the smokehouse from the firebox. If it is planned to make a barbecue or barbecue, in which a firebox is not provided, this hole will serve to regulate the draft. To increase it, several holes are also drilled in the brazier in the side part.

We cut out a hole that will connect the firebox and the chamber

So that the cut part of the cylinder does not deform when heated, a narrow pipe or strip of metal can be welded along the perimeter of the cut to reinforce the section. For tightness, a thin strip of metal can be made around the entire perimeter of the lid. So that when opening it does not recline completely backwards, it is advisable to fasten a horseshoe-shaped loop of iron bar, which serves as a stopper, from its reverse side.

In the upper part of the structure, holes can be drilled to insert a skewer or pipe, on which small fish or small pieces of meat will be hung on hooks.

With the help of the crossbar you can hang products

To collect fat, a metal sheet is installed at the bottom of the smokehouse. The grate for products is made of thin metal bars.

We collect a stand for a smokehouse

A stationary or portable do-it-yourself gas cylinder smokehouse should be as stable as possible. There are several ways to attach the frame (smoker or barbecue stands). It can be welded to the bottom of the cylinder or made removable. To do this, holes for bolts are provided in its lower part, and nuts are welded to the upper part of the stand. It will be possible to quickly disassemble and assemble a smokehouse or barbecue if 4 pipes 4-5 cm long are welded to the bottom of the cylinder, which will be inserted into the wider pipes of the stand. For stability, corners or wheels are attached to the bottom of the legs.

Hooks for hanging the table are also welded to the frame. In its lower part, you can make a shelf for firewood or kitchen utensils.

Firebox manufacturing

To make a brazier or a barbecue with your own hands, a firebox is not required: the fire in them will be lit directly at the bottom of the cylinder. The products are smoked not on an open fire, but due to the hot smoke emitted during the smoldering of slightly damp sawdust, which enters the smokehouse from the furnace.

The firebox of a smokehouse from a gas cylinder can be made with your own hands from metal with a thickness of at least 4 mm or a gas cylinder of a smaller capacity. Two holes with doors are cut out in it: one in the upper part for laying sawdust and the second in the lower part for the blower device.

The thickness of the metal for the firebox is 4mm. All parts of the firebox are welded together. We weld the door through the hinges for ease of use. The blower has a very simple design.

A grate of a suitable size is installed between the blower and the firebox. To prevent open fire from being thrown into the smokehouse, it is better not to connect the smokehouse and the firebox directly, but to provide a small transition in the form of a pipe between them.

Hot smoking of products is carried out at a sufficiently high temperature. You can get cold smoked products with the help of such a smokehouse if you slightly improve its design and lengthen the pipe connecting the smokehouse with the firebox.

Hot smoke, passing through a long pipe, will gradually cool down to a temperature of 19-25°C. If you provide for the dismantling and replacement of pipes connecting the smokehouse and the furnace, this design can be used for both cold and hot smoking.

Do-it-yourself smokehouse or barbecue is ready. You can start preparing food for frying or smoking.

If for some reason it is not possible to make a firebox from iron sheets, there is an option to make a smokehouse from two gas cylinders:

The taste of homemade smoked meat, bacon or fish is much different from the taste of those products that are sold in stores or markets. After all, the current producers of smoked meats have long mastered an easier and less expensive technology for processing meat products - the so-called "liquid smoke". The essence of the technology is simple: salted ready-made delicacies are lowered for 2-3 minutes into the smoke liquid, and then dried in special cabinets.

Making real smoked meats at home is very simple by making a smokehouse from a gas cylinder with your own hands. In this article, we will try to describe in detail the process of manufacturing a smoking unit, and for clarity, we add step-by-step instructions and several videos.

Usually in the store on the labels of smoked meats it is indicated how the product was prepared: hot or cold. To get a visual idea of ​​their essence, take a look at the proposed drawings.

Scheme: comparison of hot and cold smoking technologies

During hot smoking, the products put into the smokehouse reach the condition much earlier than during cold smoking, due to the fact that they are under the influence of high temperature and smoke. But the shelf life of products prepared by such smoking is short and, as a rule, is 2-3 weeks.

With cold smoking, products in the smokehouse can be processed from 1 to 3 days. This provides meat or fish with a long shelf life of 2 to 6 months. By the way, prunes, beloved by confectioners, are also prepared using cold smoking technology.

The design of a homemade smokehouse will depend on the technology you choose. As shown in the drawing, with cold technology, the firebox is separated from the smoking tank by a long pipe (about 3-4 m). This is necessary so that the smoke has time to cool before reaching the products.

Preparatory work

Today, in many large hardware stores, you can easily buy a ready-made smokehouse, but its cost is sometimes too high. It is much cheaper to make a smokehouse with your own hands from improvised materials, for example, as in our case from a gas cylinder. The quality of the products cooked in it will also be high.

Smokehouse from gas cylinders

To make a smokehouse, as in the photo, you will need an AG-50 gas cylinder. Its capacity should be more than 50 liters.

Important! Do not use old, severely corroded or damaged cylinders. A smokehouse made from them will not last long.

All preparatory work can be combined into three stages:

Attention! Do not neglect personal safety - it is forbidden to cut or weld the cylinder without first cleaning it from gas residues and other substances. All work should be carried out only after the complete release of gas.

Cut out the smoker lid

After complete cleaning, the cylinder becomes safe. Now it can be cut. Lay the can on its side and mark with chalk where the doors should be. Using a grinder in the balloon, cut a hole, leaving only those places where the loops should be intact. Please note that the side parts (rings) must remain intact. You can speed up the process a little by using various metal cutters.

You can cut the balloon with a grinder

Now you should attach the hinges to the door. You can use any iron door hinges. Ordinary bolts are quite suitable for fastening to them. But it will be more reliable to weld the loops with a welding machine. After that, the door is finally cut out and all sharp edges are cleaned. Attach a handle to the outside of the door. For greater convenience, the handle is covered with refractory non-heating material. You can buy it at a hardware store.

We make legs or a stand for a smokehouse

As a rule, the height of the smoker rarely exceeds the standard kitchen table and is 85-100 cm. At the first stage, you should decide whether you will have a stationary smoker or with a portable function. Both the stand and the removable legs can be made from metal corners.

Attention! The weight of a smokehouse loaded with products is much greater than an empty one, therefore, in order to ensure the stability of the smokehouse, in the manufacture of the supporting structure, all parts must be properly fixed and welded.

The easiest and fastest way to make a stationary structure. For the manufacture you will need 4 corners and a welding machine. Connect the corners perpendicular to the cylinder and weld them to the bottom of the smokehouse by welding.

The smokehouse is installed on metal legs

Portable legs are made differently. Drill holes in the bottom of the cylinder, insert bolts into them so that they are threaded outward. And weld nuts into the legs. If necessary, the legs are simply screwed to the cylinder.

The lower part of the legs, both in the first and in the second case, for greater stability, must additionally be equipped with corners or metal supports.

Manufacture of the firebox and chimney

As we said above, the technology of cold and hot smoking is different, so the designs of smokehouses will be different. Consider step-by-step instructions for making a hot smokehouse. For a more visual representation, we suggest watching the video.

So, weld an iron knee to the neck sawn off by the grinder. Insert a chimney into it. Make a damper at the top to control the amount of smoke. It is attached to the pipe with a bolt or made completely removable.

Cut a hole in the other side. Through it, smoke from the furnace will flow into the smokehouse. The furnace tank can be made from sheets of metal (4 mm) or a slightly smaller tank. It is made with two holes for laying sawdust and for blowing. Install a grate between the firebox and the smokehouse tank, as an open fire can spoil the food. The best solution would be to provide a small transition in the form of a pipe. Remember, hot smoking is carried out at high temperatures.

Chimney for smokehouse

For a cold smokehouse, the pipe connecting the firebox and the tank is extended as much as possible so that the smoke reaches the products already chilled to 19-25 degrees. The design of the smokehouse may include two removable pipes: one for hot smoking, the other for cold.

At the bottom of the food tank, place a metal sheet wrapped in foil to collect excess fat. You will need to change the foil after each use. Attach a metal pipe to the upper part, on which pieces of meat or fish are hung.

The assembled smoking unit can be additionally equipped with a food table from the outside.

General recommendations for using a smoker based on a gas cylinder

The finished smokehouse is usually covered with dark-colored enamel. However, this is not necessary, since gradually it will still be covered with soot. Before using the smokehouse for the first time, the firebox should be heated at least once “idle” in order to finally get rid of foreign odors.

For cold smoking, you need to extend the chimney

When making smoked meats at home, use only hardwood sawdust. Wood from fruit trees and shrubs is excellent for smoking. It will not be superfluous to have at your disposal a small wood chipper.

When placing meat or fish preparations in the smokehouse, wrap them with one layer of gauze. It will retain excess resin, which gives bitterness to smoked meats.

Do-it-yourself smokehouse from a gas cylinder: video

Updated:

2016-10-03

A gas cylinder smokehouse is an excellent solution to get your own device for smoking products using improvised materials. Getting a balloon is not difficult, and the process of making it yourself does not require special skills.

Photo of a smokehouse from a gas cylinder

Before you make a smokehouse from a gas cylinder, you need to decide what type of smoking you want to get - hot or cold.

The difference between them is quite serious. The process of smoking of one type or another requires a different approach to organizing the design of the smokehouse.

1. Hot smoking means faster cooking because the temperature of the smoke is high. The disadvantage of hot smoking is that the products after cooking are limited in terms of storage - no more than 20 days.
2. Cold smoking takes 1-3 days, depending on the recipe, design and products. But you can store smoked meats for up to six months. The main difference between a cold smokehouse and a hot one is that the firebox is located at a distance of 3-4 meters from the container where the products are located. They are connected by a pipe - a smoke generator. The temperature is much lower, so the process takes longer. Hence the name - cold smoking.

Working with a balloon

A balloon is an excellent material for creating any type of smokehouse. Gaining great popularity grill smokehouse from a gas cylinder, which allows you to smoke food or barbecue on one device.

To make a do-it-yourself smoking device from a cylinder, you first need to work on this container.

1. Take a gas cylinder that is not rusted and is in good condition. Finding them is not a problem. The capacity of the cylinder should be from 50 liters.
2. Remove gas. Even though the gas was completely used up, and the stove was no longer working, there are certain residues there. To do this, unscrew the valve, install the cylinder upside down. The gas must come out.
3. Apply lather from dishwashing liquid to the valve. This will ensure that the gas is completely out. If bubbles appear, the gas has not yet completely vented.
4. After removing any remaining gas, rinse the container thoroughly with clean water. Inside there are all kinds of precipitation, particles of gas. To rinse the container, saw off the neck. Be sure to wet the instrument in cold water, as the elevated temperature can cause the balloon to burst.
5. Fill the container with water through the hose. Shake it, drain the water. It is advisable to repeat the procedure several times, otherwise, during cooking, an unpleasant odor will come out, transmitted to the products.
6. The next step is to make the cover. Closing such a lid, you turn the cylinder into a smokehouse, and with the lid open, you can cook a barbecue.
7. Make markings on the sidewall of the container, along which the grinder will be cut. Leave room for attaching the lid hinges. Never saw the side rings of the cylinder.
8. Now install the hinges, sand all the cut areas so as not to cut yourself. And the smokehouse itself will look more attractive.
9. On the outside of the doors, install handles that will not heat up.
10. Connect the doors to the balloon.
11. The smokehouse should not just lie on the ground. For it, legs are installed or rest on a stand.
12. The stand and legs can be assembled from improvised materials. It is not uncommon for a smokehouse to take an old table, cut out part of the countertop.
13. If you want to get a more sophisticated design with your own hands, assemble a table from metal profiles, a new countertop.
14. The smokehouse must be securely supported, not loosen when cooking.

Firebox and chimney

It is difficult to imagine a smokehouse or a combined smokehouse-brazier without a chimney and a firebox. Here begins the main difference between cold and hot smoking.

• The chimney is connected by a special metal elbow-pipe through a cut-out neck. The height of the chimney depends on the size of the structure, but it is advisable to make it higher than your own height. So the draft will be more efficient, and you will not suffer from smoke going into your eyes when cooking;
• Be sure to provide a damper on the pipe, which will allow you to control the amount of smoke coming out;
• If we talk about the firebox, then it can be welded from sheets of metal 4 mm thick, or you can take a gas cylinder of a smaller volume;
• The smokehouse and the firebox are connected to the side opposite from the neck, where a hole is also made. It allows you to combine the design and ensure the flow of smoke from the furnace;
• A grate is installed between the firebox and the smokehouse, otherwise an open fire will not allow food to be cooked properly;
• The length of the pipe from the smokehouse to the firebox directly affects what type of smoking you get. Some make two removable structures with their own hands. According to the principle of the designer, they change places when you want to cook fish, meat, cold or hot smoked vegetables;
• A firebox a few meters away from the smokehouse will allow you to cook food by cold smoking. When passing smoke through the pipe, it will cool down to 20-25 degrees;
• Place a sheet of metal at the bottom of the smokehouse, wrap it in strong foil. This design will allow you to collect fat. It is recommended to change the foil after each preparation so that the old fat does not spoil the taste of a new batch of sweets;
• If the smokehouse is stationary, it makes sense to additionally build a table where you can prepare products for the smoking procedure.

As you understand, assembling a hot or cold smoked smokehouse with your own hands, or combining a barbecue and two types of smokehouses in one device is not a difficult task. The main thing here is to be patient, to decide on the design before they began to prepare the balloon.

In the process of building a smokehouse with your own hands and its operation, certain questions may arise. We want to give you answers to some of them.

1. After completing the construction of a do-it-yourself smokehouse from an ordinary gas cylinder, cover it with black enamel. It will give the design a finished look.
2. As you use the smokehouse, the body will definitely get dirty with soot. It does not affect the quality of cooking, so you should not worry about cleanliness.
3. Washing the smokehouse out of the cylinder with metal brushes, you will remove the enamel and provoke the formation of rust. So it is better to let the smokehouse be covered with soot.
4. Before the first preparation of smoked products in a new do-it-yourself smokehouse, be sure to conduct an idle firebox. So you completely remove all extraneous odors, because the first portion of fish or meat will definitely not disappoint you. Many do not clean the cylinder, they begin to smoke. The taste is disgusting, which is why a person is disappointed in home-smoked. And all you had to do was wash and heat the device.
5. Sawdust from deciduous and fruit trees is suitable for perfect smoking. No needles. Its resin will make foods bitter when smoked.
6. Clean the firebox and the bottom of the smoker periodically so that old combustion products do not spoil the taste of the products.

A gas cylinder lying around is not just scrap metal. If desired, you can build a magnificent smokehouse from it. Homemade smoking is tasty and cheap when compared with current prices for smoked meats in stores.

Homemade smoked meats have always differed from purchased ones in rich taste, smell and naturalness. Even in recipes, the goal is not to bring home-made smoked dishes closer to those sold on the market.

The thing is that at present, many manufacturers have completely abandoned natural smoking, believing that this increases the cost of the product. They prefer to use the cheaper method of treating meat, lard or fish with liquid smoke. As a result, the salted semi-finished product will be ready for use after an hour of soaking.

Natural smoking can be found, perhaps, in private, when the product is prepared in a homemade smokehouse. This smokehouse can be made from improvised means. A propane tank works great as a container for a smoke box. We will not hide, in order to fully use the device, you will have to work hard on its design. But the step-by-step implementation of the instructions will lead to high-quality manufacturing of the product.

Nuances of cold and hot smoking

Before proceeding with manufacturing, you need to decide what type of smoking your design will be used for. Hot smoking should take place at a high temperature. This can be achieved only by placing the firebox and the smokehouse in one container. A schematic drawing of such a smokehouse shows how to implement this with a horizontal cylinder.

Such a device will be universal, since it can also be used to cook a barbecue. At its core, this is a brazier with a smokehouse in one design. Blower holes are made in the lower part, due to which the firewood placed on the bottom will burn with the access of oxygen. If you want to transform the barbecue into a smokehouse, you just need to close these holes, for example, with a sheet of iron.

When hot smoked, the product is boiled and friable. Therefore, it should not be hung on hooks, as it will fall down. The best option would be the manufacture of special sieves. A few words must be said about the benefits of the product. Everyone knows that under the influence of temperature, many dishes lose their vitamin value. And the shelf life of such a dish is very limited.

For cold smoking, you will have to make two containers, because the firebox and the smoking box should be separated. A chimney 1.5 to 2.5 meters long is organized between them. In this area, the smoke should have time to cool to 25 ° C degrees.

Under the action of smoke and salt from pre-salting, the product is dehydrated and preserved. Accordingly, the proportion of vitamins preserved after smoking, compared with hot smoking, is greater. Cold-smoked products can be stored for up to several weeks. To make a smoke box, you will have to upgrade a vertically mounted cylinder.

Beginning of work

The reason for constructing a smokehouse with your own hands is the unusually high cost of the finished structure, if you buy it in a store. It should be noted that with the proper implementation of all the tips for implementing the scheme, you will get a smokehouse in which you can cook products that are no different in quality from those that are smoked in purchased devices.

The most optimal cylinder capacity for homemade products is 50 liters. This is an ordinary gas cylinder in which a propane-butane mixture is stored. Old and rusty cylinders for making smokehouses at home are not suitable, as the temperature has a devastating effect on the metal.

• First you need to empty the cylinder from the remaining gas. To do this, the valve is opened, and the cylinder is turned upside down. To make sure all the gas is out, make some soapy water and apply it to the faucet and fitting. Any gas leakage will be accompanied by the formation of bubbles. In this case, all of the above work must be carried out at a sufficiently large distance from the residential building and, of course, from open flames.
• After that, the balloon is filled with water to rinse it thoroughly. The neck should be cut with a hacksaw. In parallel with this, it is necessary to water the hacksaw blade and the neck itself with cold water in order to prevent excessive heating of the metal, otherwise there is a risk of fire.
• Rinse the bottle again with water, while periodically shaking it. It is necessary to pour water away from buildings, as it can smell unpleasantly of gas. Do not neglect rinsing the balloon with water. If you skip this step, then cutting or welding it becomes potentially dangerous. The slightest spark can cause a gas explosion.

Cover making

After the cylinder has been thoroughly washed with water, any actions can be performed with it. The smokehouse lid is made by cutting out a body segment and then attaching it with hinges. First you need to outline the contour of the lid of the required size with chalk. The dimensions of the lid should be such that it is convenient to load products into the smokehouse and lay them out on sieves or hang them on hooks.

Welding seams can be found on each cylinder. They are rings that have thickenings. The lid must be marked so that the rings are not damaged during the cutting process.

The loops themselves, which our smokehouse from a gas cylinder will be equipped with, depend on the possibilities. They can be welded, riveted or screwed. In this case, both forged hinges and ordinary door hinges are used, of which there are plenty in any hardware store.

Do not forget to mount the handle, because a hot smokehouse will sometimes have to be opened. The door cut off by the grinder along the edges must be processed, all notches removed and the ends smoothed so that the device is not traumatic.

Stand for smoker

Usually, a smokehouse for hot smoking is installed on a brazier or on bricks. Our device is bulky enough to be moved around, so we can make a neat stand. It will be convenient to cook dishes with it, because its height is optimal. If you need to move the smokehouse to another place, then this can be done in parts: first the box itself, and then the stand for it.

First, let's decide on the height. It must be chosen so that the cook standing up can create his masterpieces. Usually, a height of about one meter is taken as an example. There is nothing better than metal corners for constructing a bed or legs for a smoker. You also need to pay attention to the reliability of the support. Since, after filling with products, the smokehouse will significantly increase in mass, all corners must be welded to each other with high quality, and the frames must contain diagonal struts.

For those who first decided to do homemade, it is advisable to turn to more experienced mentors. We propose to weld the frame from the corners in the form of a rectangular parallelepiped. The side faces contain diagonal reinforcements. Note that with this manufacture, the stand can be transported separately from the smokehouse. In some sources, there are tips to weld four legs directly to the cylinder. You must choose the option that suits you best.

Firebox and chimney

Above, we indicated the design features of smokehouses for cold and hot smoking. Now we will consider a smokehouse specifically for high-temperature processing.

In the place where the neck was previously cut, an L-shaped elbow is welded into which the pipe will then be inserted. It is advisable to make a damper in the pipe. This way you can control the amount of smoke. The fact is that very dense smoke can give the product excessive bitterness.

The firebox can be made in two ways:

1. The first way is that sawdust or wood chips are poured onto the bottom of the smokehouse. In fact, the firebox is located inside the cylinder.
2. The second method involves moving the firebox outside the smoke box. It is welded from iron sheets and takes the form of a box. The firebox is attached to the cylinder from the side opposite from the chimney.

You can connect the firebox to the smoking box using a piece of pipe. It is necessary to provide for the possibility of laying firewood and create conditions for oxygen access to the furnace.

A cold smoked smokehouse will differ in that the pipe connecting the firebox to the tank has a length of more than 1.5 meters. If this piece of pipe is made removable, then one type of smokehouse can be easily transformed into another.

Another detail is important. When smoked, liquid is released, and in the case of meat, lard or fish, fat. If it gets on the wood chips, the latter may ignite. In addition, the smell of burnt fat will be absorbed into the product. To collect it, a tray should be built at the bottom of the smokehouse. Now the smoker from the gas cylinder is ready.

Some craftsmen try to give their offspring a presentable look by painting it black. There is no particular need for this. In a few cycles, the smokehouse will be covered with soot and will turn black itself. But you still have to get rid of extraneous odors, so you need to heat the device without laying food.

As a material for smoking, conifers or birch with bark cannot be used. This wood contains a lot of resin in its composition. It will stand out and be absorbed into the fibers of the product, which, of course, will not have the best effect on its taste.

Make sure the lid is airtight. In extreme cases, the smoking box can be covered with burlap on top. Usually hot smoking is carried out for 20-30 minutes. With such a long process, it is better not to open the box at all. Smoking meat takes much longer. For him, it is supposed to open the smokehouse every 30 minutes and release wet steam.

A do-it-yourself smokehouse will work well in any case. If you are not satisfied with the temperature regime and need to be regulated, remember that any type of wood has its own specific heat of combustion. Changing breeds can significantly affect the temperature in the smoke box. It is useful for yourself to make a table depending on the type of wood from the product that you are going to smoke.

Barbecue smokehouse (M-K) can be built from brick or stone. It turns out grandiose multifunctional buildings. If you do not need such greatness, you can create an M-K with your own hands from gas cylinders.

Of course, you will need the necessary materials, tools and drawings, as well as skills and abilities.

Since a combined apparatus is being conceived, its main specificity is the difference in the conditions of product preparation.

Smoking technique

You can smoke products using the following methods:

• Cold. The cooling of the smoke takes place inside in a long pipe. The smoke follows into the compartment with the product. It arrives there within 1-2 days. This guarantees the safety of products for 2-6 months.
• hot. The smoke generator is located at the food section. The smoking doesn't last long. But you can store products for no more than two months.
• Semi-cold. The process takes 1-1.5 days. There is a pipe between the smoke generator and the food compartment. Its length is 1.5 - 2 m.

The schemes of these methods are outlined below:

Depending on the preferred technique, the apparatus will, in fact, have the same design. Only its components will be concentrated from each other at different distances.

Parameters of the device and barbecue

The most common parameters of such units are:

• Free length. It determines the number of skewers. The distance between them is as follows: 8-10 cm.
• Height: 15-20 cm. This is the optimal interval from the product to the coals.
• Width depending on the length of the skewer. The standards here are 25-40 cm.

An example of a drawing from a real cylinder:

A less critical indicator is the height from the ground line. Usually it is 80 - 120 cm. Grids are used for barbecue. The hearth does not change in height and length. The width is affected by the size of the lattice.

For grilling, the parameters of the roaster are less significant. But here you need a lid to keep a stable temperature in the brazier itself.

Advantages of a gas cylinder as a basis for M-K

The cylinder has a number of advantages over the barrel and sheet metal version. They are:

• Wall density - 2.5 mm.
• Reasonable prices for used cylinders.
• Compact dimensions.
• Practical readiness of the body. This makes the job less labor intensive.

The planned barbecue smokehouse from a gas cylinder will be endowed with many functions. And here one capacity will not be enough. It can be used for barbecue. The second balloon is activated. Its volume is 50 liters. It will make a smoke generator.

Design questions

One design can combine 4 devices. In addition to the basics: barbecue and smokehouse, here you can arrange a grill and barbecue.

The classic version of the brazier is the ideal solution for the food compartment of the smokehouse. An important condition here is the presence of a cover with excellent sealing.

A smoke generator is added to the brazier. It can be connected with it directly, so the hot technique will work. Can be connected with a pipe of the required length. This is how the other two methods work.

It is impossible to make a multifunctional device from gas cylinders with your own hands without initial design. Ideally, use modern computer technology - draw a 3D drawing. At a minimum, you should have a sketch on paper. It is important to at least roughly represent the upcoming costs of materials: corners, pipes, etc.

Drawing:

Security Question

Before the main work, the cylinder must be prepared and made safe. For this:

1. Completely etch out the remaining gas, or rather propane and butane, if they are preserved in the tank.
2. The valve is carefully unscrewed.
3. The entire cylinder inside is filled with water. In this position, it remains for 12 hours.
4. Then the liquid is drained where it is not planned to plant plants.
5. The balloon is cut. An angle grinder with a disk for metal is used. This tool must be used correctly:

• the disk is located on the left side of the body, so the abrasive part will be on top of the workpiece, and sparks will fly under the user's feet;
• the cut is directed away from itself along the rotation of the disk,
• when welding and edges are polished, the tooling surface is at an angle of 15 degrees with respect to the machined plane.

Failure to comply with these criteria can result in serious injury.

Manufacturing process

For the intended hybrid, a 50-liter cylinder is required. The following notations and cuts are made on it:

Lid. It has a length corresponding to the entire height of the cylinder from the sealing ring (it is located at the bottom) to the initial line of the rounding section of the neck. The approximate width is one third of the length of the entire circumference of the container.

The cover to the cylinder must be mounted by welding on the hinges

landing zones. They are needed for skewers. These are vertical slits on one side of the formed bowl.

Through holes are arranged opposite them.

Hole for chimney. It is cut in the upper side from the position of the neck.

Inlet. It may vary depending on the method. With the hot method, the smoke generator enters the machine from below. The shape of the hole is an oval, horizontally elongated.

With the cold method, for the pipe following from the smoker, the shape of the hole is a circle. Sizes are smaller

To conveniently use the dampers, corners should be welded to the bodies of both cylinders. Handles can be mounted on dampers

Creating a smoke generator

Its design is somewhat more difficult to work with. Action algorithm:

The balloon is cut to 50 cm in height. The bottom or neck is mounted back

A hole is prepared in the upper part for connection to the barbecue.

A grate for fuel (sawdust) is installed

The cover for access to the smoke generator is cut out

During the smoking process, there should be an ideal sealing of the brazier. When cooking a meat product on coals, air must penetrate to them. For this reason, instead of the standard side holes, a hatch should be cut out in the lower part. And part of the body in this situation is converted into a gate valve.

Chimney and supports

The methods for creating legs for M-K are as follows:

1. Brick layout.

2. Welding. A corner or profile pipe is used.

3. The use of a used stand from a sewing model.

Cutting of a vertical located tank for 50 liters of landing zones. Their shape is a semicircle. They correspond to the diameter of the device.

To guarantee the necessary draft, it is required to use a pipe whose height reaches at least 150 cm. The calculation is based on the smoke generator furnace. Wetted fuel is placed in it

Laying several rims for a car. They lie on top of each other. Caught by welding.

You can invent some of your own, innovative, version of the supports. A lot depends on your creativity here.

For chimney, it is better to use steel pipes. They must match in diameter.

The chimney does not need to be inserted into the hole where the balloon valve was previously located.

It is better to mount the pipe at the top of the cylinder.

When the cover is open, the efficiency of the chimney disappears. It is used only when smoking original dishes - delicacies.

At the culminating stage, you need to assemble a smokehouse from the resulting blanks:

1. The brazier is placed on the supporting elements.
2. A smoke generator is mounted to it from below. It is based on its legs.
3. The chimney is attached to the top.

This is how M-K is created, it is also a grill and barbecue from gas cylinders

Unlike the brick version, the device can be operated immediately. A traction test is carried out at the same moment.

Decorating questions

The created device can be endowed with additional functionality and decorate its design in an original way. For example, you can arrange:

1. Cutting table. Its convenience lies in the laying of products in the smokehouse. It also facilitates the work with skewers and packaging of cooked dishes.
2. Canopy. This is rain protection.
3. Woodpile. You can put the necessary firewood in it. And you don’t have to leave behind them during the culinary process.
4. Forged components. They will give the design a more valuable look.

If you make wheels in such an apparatus, it will become mobile. It can be freely moved around the site.

Thus, using only two cylinders per 50 liters, you can create a multifunctional useful hybrid unit. It will allow you to please yourself, your family and friends with delicious barbecue, shish kebabs and smoked meats all year round.