Place selection
The construction of a backyard smokehouse must begin with choosing the right place. It is important that the smoke does not disturb anyone's rest during smoking and that the building is safe in its operation. Then we should think about how we will smoke. I planned to build a cold smoking room.
The ground is the foundation
Once I had chosen the right place, I started digging the foundation (1 m long and wide, 60 cm deep) and the smoke channel. In it, at a depth of about 30 cm, I placed two meters of stoneware pipe with a diameter of 20 cm.Then I made horizontal insulation using thermal insulation felt.
Smoker chamber
The next step was to build the walls and chimney of the smokehouse and attach a chimney to it. I used clinker brick for the construction. The smoking chamber is 60 cm wide, 80 cm high and 50 cm deep. This size of the room is enough to hang 10 kg of meat. An important element of the smokehouse is the 120 cm high chimney, which should have an adjustable damper. In this way, the smoking temperature can be controlled. I installed the damper at the exit from the chamber. You also need a thermometer, which is attached to the door in my smoker, at the height where the meat hangs inside. I used an ordinary thermometer for the central heating installation (cost about PLN 20).
I placed the two poles for hanging the meat approx. 15 cm apart. They are made of a copper pipe ø 18. In the lower part of the chamber I also embedded steel flat bars, which are used to attach the grill grate.
Finishing work
After grouting and washing the wall, I started finishing works on the smoke channel. Above it and in the hearth, I poured a layer of concrete and put granite slate. I have covered the hearth with curbs (also granite ones). I think that the stoneware most likely cracked under the high temperature, but this does not adversely affect the entire structure or the smoking process. The pipe is held together thanks to the granite surface.
The art of smoking
I spend the whole day smoking meat, adding wood and guarding the hearth. I generally use alder and fruit wood. Cherry is especially valuable. An hour before the end of smoking, I add a few such fragrant logs to the fire. This ensures an excellent smoked meat aroma and a really unique taste.
It is important that the initial smoking phase takes place at a maximum temperature of 40 degrees, because when it is too hot, the protein on the surface of the meat is curdled. This creates a barrier for smoke, which does not penetrate, for example, into a ham to an appropriate depth.
We also use our smokehouse for grilling on the plot. A grate is mounted on the aforementioned flat bars, which serves two functions. During smoking, it protects the meat from falling into the smoke channel. However, when grilling food, it is used to arrange the products.
Grilling is like smoking. However, it takes less time, up to two hours at a temperature of 90-100 ° C.
Marcin Chyra
