Alternative smokehouse options

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To move smoke from the generator into the smoking chamber, a forced-draft fan mounted in the smoke channel is used.

More traditional (and effective) industrial smoke generators are designed with a smoke filter and smoke temperature control.

A homemade adaptation of such a generator with a regular glass jar as a filter is shown in the photo below.

In addition to the independent device, there are a number of combined devices for smoking.

In this version, a compact mobile smokehouse is combined with a barbecue, and the process of smoking and cooking on coals can be carried out simultaneously.

Here, in addition to a wood-burning stove with smoke exiting into the business owner data chamber, there is a tandoor.

And here is a complete set for preparing almost any food - from porridge and soups stewed in a Russian oven to shashlik and smoked sausage.

Important: if the production of a simple smokehouse requires only a relatively small investment of labor and time, then complex devices are best left to professionals.

Additional accessories
The cold smoking process takes – depending on the preparation of the products and the size of the pieces – from 8 hours to 7…12 days. It is necessary to constantly maintain a uniform smoke temperature and, accordingly, control the combustion of the chips or the operation of the smoke generator. Thermoregulators are used for this. They are mounted on the facade of the smoking chamber so that the metal pin that senses the temperature is inside a hermetically sealed space.

In industrial products, the thermometer is usually already built into the lid or wall; in homemade products, it has to be installed independently.