Barbecue with smokehouse with their own hands drawings

The smell of barbecued meats filling the air on a hot summer day is simply irresistibly unique. It’s a seductive aroma that makes you feel happy, content, and at ease with each other. If you’re a fan of barbecue, you know how important it is to get just the right amount of smokey flavor in your food. And what better way to improve your grilling experience than using a smokehouse to build your own barbecue?

Whether you’re a novice to outdoor cooking or a seasoned do-it-yourselfer, building your own barbecue with a smokehouse can be a fun and fulfilling project. It gives you the opportunity to personalize your setup to fit your unique requirements and tastes, and it also gives you a sense of accomplishment and fulfillment knowing that you made something yourself.

However, where do you even begin? It can be difficult to decide which design or plan to choose with so many available online. Here’s where we get involved. This post will provide you with all the information you need to construct your own barbecue and smokehouse, including step-by-step instructions and intricate drawings.

We’ll cover everything, from selecting the appropriate supplies and equipment to building the frame and adding the finishing touches. We can construct a larger, more permanent structure for entertaining friends and family, or we can build a small, transportable barbecue for weekend get-togethers. So spark your creativity and get set to go on an unforgettable culinary journey!

Brazier with a smoker made of bricks

You must get the following supplies ready in order to create a brick brazier with a smoker:

It will be necessary to use multiple containers to prepare the mortar. It is advised to purchase cement, sand, and bricks ahead of time.

The foundation must be built before an outdoor oven mangal-smokehouse made of brick can be built. The following kinds of work are made possible by its erection:

• Digging a hole up to 40 cm deep.
• Installing a formwork and metal reinforcement in it.
• Covering the formwork with roofing felt.
• Pouring the construction with concrete.
• Waiting for the concrete to fully harden, which happens within two days.

The brazier-smokehouse’sdimensionscan be:

• Length – 1 m
• Width – 0.5 m
• Depth – 0.25 m

It is best to use fireproof or red bricks to build an oven with a brazier. It is advised to use the first iteration of the material if at all possible because it is more fire resistant.

There are various peculiarities to the neat bricklaying process:

• The first row should be created without mortar, in order to carry out the correct marking of the brazier. Use whole bricks.
• On the first row, the places for the grill and rotisserie are determined.
• Bricks are wet with water before laying and left for 24 hours. This will allow the material to absorb water, making the oven stronger.
• Prepare a mortar, which includes lime (slaked), cement, sand. The consistency should be very thick, for this purpose 3 parts of sand, one part of cement and lime are mixed. Pour water at discretion, so that the mortar is thick.

The construction of the brazier in sequence

Schematic diagram for building a grill-smokehouse with your own hands out of bricks

• 1st row – laying bricks is carried out so as to create a gap between the seam and the second row of stub bricks. 2-8th rows – laying bricks starts from the corner, observing the principle of horizontality. For this purpose, the quality of the masonry is checked with a level. The corners are reinforced with metal wire. Between the second and eighth rows, the place for the firebox is determined, for which only thick-walled material will be needed. Such nuances should be taken into account as creation of open air holes, determination of places for the table top, chimney, firebox, household niches.
• The 9th row – after bricklaying it is necessary to install plywood formwork. The thickness of the material should be 10 mm.
• 10th row – fireclay brick is used, which helps to form a firebox. The bricks are laid on the ribs.
• 11th row – the surface of the firebox is leveled.
• 12th row – the table top is formed. The row should overlap the construction niches, the bricks are laid in such a way that they have an outlet on the quarter.
• 13-15th row – the firebox is created.
• 16th-19th row – the formwork is formed, which will cover the firebox. To create a formwork will need fireclay brick.
• 20-24th rows – the bricks that are inside the stove are trimmed, which is necessary to create a masonry chimney. On the 24th row, the bricks are laid out along the perimeter with a ¼ outlet. This is the last row, after which the formation of the outer pipe begins.

The brazier can be tiled once the brickwork is finished.

Bricklaying

Let’s go into more detail about the bricklaying process.

1. After the foundation has hardened, it is laid out with a layer of toly or roofing felt. This is done so that the moisture absorbed by the concrete from the ground does not enter the brick structure.
2. Then the initial row of the base of the structure is laid of clinker brick.
3. From the second row onwards, the following is laid ash pan and the space under grate. In the central part of the barbecue, the base of the lower tier is laid out barn. Ashtray door and other hardware to be installed during construction.
4. Next, the combustion chamber of the stove is laid out of refractory brick.
5. Then the construction of the base of the clinker brick, in accordance with the project layout.

Take note! It is recommended to place fire-resistant insulation between the stove’s combustion chamber and the walls of its supporting structure. Its presence will allow the combustion chamber to expand when heated and prevent the stove from cooling down too quickly.

1. The base of the stove is finished by installing cooking plate cauldron. Also on this level is installed partition wall over the barn barbecue.
2. Next, the combustion chamber of the barbecue is laid out of fireproof brick.
3. Then the rest of the structure is completed from clinker brick. If desired, radius vaults can be laid for the firebox and brazier. This helps to keep the heat in and direct it to the center of the firebox. To make the vaults neat, it is necessary to prepare radius templates from boards and give the bricks a wedge-shape. Then fix the templates with wooden blocks to the sides of the firebox and cover with prepared bricks. After the mortar hardens, the template is dismantled.
4. The last stage is laid out pipe.

Crucial! It is advised to inspect the draft in the stove complex once the main structure is constructed. Newsprint is burned in the combustion chambers for this reason.

This needs to be completed before the solution has a chance to solidify. In this instance, the construction can be disassembled for error correction if errors are found.

Within about ten days, the oven is ready for use.

Stoves should be fired up several times in the "sparingly" mode before use. Until "white coals," only then would I stoke with wood.

Laying out the chimney

Any size or internal structure of a smokehouse can be built using the same basic principles. Initially, the primary functional component of the design, the chimney, is arranged.

Create a trench in the ground beneath the chimney with the following measurements:

• width – 50 cm;
• depth – 30-40 cm;
• length – 25-30 cm.

After completely tamping the trench’s bottom, several bricks are placed there using clay mortar.

It is crucial that two bricks are pressed up against one another all the way along the chimney. The smoking chamber and the firebox enclose the chimney channel on opposite sides.

Take note! The smoking chamber ought to be situated above the furnace at all times.

The smoke channel should ascend from the firebox at an angle of 8 to 9 degrees, according to the chamber location rule. The brick is laid on the rib when laying the chimney, and all joints are dressed identically. The chimney’s vertical walls are built to a height of 25 cm. Brick also makes up the chimney’s upper ceiling. It is advised to perform it as a house for convenience’s sake.

After the chimney is arranged, the mortar must be allowed to dry. After that, an earthen layer is applied only to the smoking chamber of the chimney.

Take note! The chimney should only extend 25 to 30 centimeters into the smoking area. A layer of 12–14 cm of earth should be poured over the chimney.

Heating and insulation should be given top priority for anyone wishing to improve the comfort and energy efficiency of their house. In addition to lowering energy costs and improving overall comfort, proper insulation makes sure that your house retains heat in the winter and stays cool in the summer. It can be quite beneficial to invest the time to upgrade insulation, whether it is for walls, floors, or roofs. Moreover, spending money on energy-efficient heating appliances like heat pumps or furnaces keeps your house warm while also lessening its environmental impact. Homeowners can save money over time and create a more comfortable and sustainable living environment by concentrating on heating and insulation.

Important points

Building any kind of smokehouse requires careful planning and thought through every step before beginning construction. This will make the design process much simpler and ensure that nothing is overlooked. Therefore, the location of the brick smokehouse will need to be considered. Recall that neither you nor the neighbors on the other side of the fence should feel uncomfortable or that it infringes upon their homestead territory. Next, consider the selection of content. Of course, a lot of people can construct a smokehouse nowadays using the same tin barrel. But, the best choice if you want to smoke for a long time is a brick smokehouse.

Let’s determine whether you want a smokehouse to be cold or hot. Drawings will be made based on this, so carefully think through the type you prefer. Additionally, consider the products you plan to smoke, as the construction will be done beneath them. Additionally, a lot of products have smoking features and are highly demanding.

Additionally, there are certain distinctions and quirks in this region. A hearth must be placed directly beneath the chamber of a hot smoker. The ignition hearth is positioned aside in cold smoking designs, and an elongated chimney leads straight to the chamber.

An illustration of a brick smokehouse schematic

One of the most crucial aspects of building a quality smokehouse is coating the wood parts with clay mortar rather than cement mortar. This is because the smell of products cooked in the smokehouse is affected by clay, a naturally occurring material.

Though the metal version will be less expensive, brick is the best material to build the chimney. It is worthwhile to cover the pipe with a metal cover to protect it from precipitation. Meat or fish will also taste and smell different as a result.

Installing a detachable tray in the smoking compartment is a smart solution. By doing this, the leftover fat that drips off the food during cooking can be eliminated. If this isn’t done, stale burning fat will eventually be added, along with other disagreeable flavors and odors. Rather than hanging food pieces on hooks, you can create protrusions to install removable grates.

Smokehouse for hot smoking according to drawings and photos

We use reinforcement and sheet metal that is 1.5–2.0 mm thick for the smokehouse. We will require a bolgarka and a welding machine from the equipment. Following the removal of the smokehouse’s walls, a sheet of metal was used to create the bottom and lid.

The bottom of the resulting workpiece is welded to it after the walls are welded together in pairs. Every joint needs to be carefully welded from the inside of the product outward to ensure tightness. Reducing the number of welds can be accomplished with a metal strip that is long enough. The bending points on the metal need to be cut with a bolgar 1/3 deep in order to bend it.

The smokehouse box’s dimensions should be greater than the lid’s. The lid should close firmly once the reinforcement is welded to the sheet’s edges. We build the stops for installing the grates and the tray for collecting fat out of rebar inside the smokehouse box.

Diagram depicting a brick smokehouse

The grates themselves can be fabricated by welding together stripped electrodes with varying diameters. Using drawings or photos to guide you, it is preferable to equip the smokehouse lid with a water trap if it will be used in a closed space. On the other hand, it limits the amount of oxygen that can reach the chip’s combustion zone, keeping the chips from catching fire while also preventing smoke from actively escaping the smokehouse.

An image of a basic brazier

A U-shaped fitting with an upward notch should be welded to the edge of the smokehouse box. The formed groove accommodates the edges of the lid. This groove fills with water. To let the smoke out, a hole is cut in the lid. The lid can be made to be convex. In this instance, the products stay dry because the condensate that forms during smoking drains into the hydraulic seal’s groove. Fish and chicken wings can be sampled after 30 to 40 minutes of hot smoking, and a whole chicken after an hour.

An image of a gas cylinder-based smokehouse

Smokehouse for cold smoking with your own hands

Since only smoke—not combustion products—gets on the products, cold smoking is thought to be less harmful than hot smoking. The method for assembling the smokehouse box is the same as for hot smoking. Attach a pipe to the bottom of the smokehouse so that smoke from the furnace can enter. The pipe needs to be at least 2.5 meters long and 25 to 30 centimeters in diameter.

As per the drawings and photos, there should be a minimum of 80 cm height difference between the smokehouse and the firebox. to make sure the pipe has a draft. The smokehouse is raised on rebar legs for this purpose, and the firebox is set in a pit.

Create a firebox hole that is 70 by 70 cm. and between one and 1.5 meters below the surface. You have two options for building the firebox: build it out of a metal box or cover its walls with bricks. Enough pressure should be applied to the firebox lid to keep smoke from escaping. Attach the chimney pipe to both the smokehouse and the furnace. The food still needs to be placed in the brazier, the firebox needs to be filled with fruit tree sawdust, lit, and the lid needs to be closed. Products that are exposed to cold smoke take longer to cook than those that are exposed to hot smoke—roughly twice as long. Remember this, particularly if you are smoking meat products.

Make your own metal smoker brazier and use illustrations and pictures to make it simple. Make a cheap smokehouse for the dacha out of improvised materials. Make the most of the space by setting up a barbecue in a corner; your friends and family will love it there for relaxation. You can now learn how to smoke meat and fish at home and wow your guests with mouthwatering new recipes.

Related articles:

• Simple smokehouses at home for summer cottages
• smokehouse for meat from a barrel with your own hands
• How to make a cold-smoking smokehouse with your own hands
• Making a mini smokehouse for the house
• Smokehouses for gas stove made of stainless steel with their own hands
• How to make a smokehouse with your own hands

Possible options and ways of realization

Not every dacha plot has the space required to erect large structures, one of which would house a professional smokehouse complete with a cauldron, and another, a brazier that is equally well-equipped. The location of these devices is related to distance from residential buildings and specific fire safety regulations. Usually, free space cannot be set aside for this use. Built by hand, the smokehouse on the brazier is a practical use of both space and fuel materials, which are typically supplied from outside and can be costly in today’s market.

The following can be enumerated as the most popular choices for a smokehouse’s DIY device:

• absolutely simple construction from auxiliary materials (buckets, barrels, an old refrigerator);
• A more complex design, arranged with the help of a welding machine made of steel or stainless steel sheets;
• capital brick building, where you can cook almost any meat and fish dish and even bake bread;
• complexes, which are sold ready-made at construction markets;
• a project of original design, which is developed by the owner of the site from what he has at hand, but does not resemble anything seen before and combines several functions.

Certain designs do not necessitate complex manufacturing processes, project development, the acquisition of costly materials, or even the requirement for welding work. While building a barbecue brazier with a smoker and a barbecue, traditional artisans make due with metal, cutting scissors, bending tools, and bolts to secure the structure. The selection of an appropriate project is contingent upon several factors, including the makeshift materials at hand, the anticipated frequency of use, the financial situation that permits regular purchases of meat and fish for mini-holidays, and the plot’s area designated for the barbecue.

Stages of construction of the oven barbecue complex

Regardless of the size, let’s go over each step of the building process for a barbecue complex in order.

Choice of project

The project selection is the first step in building a barbecue complex. The following barbecue complex projects are the most well-liked ones:

We would like to alert the reader in advance to the fact that the masonry sequence that is attached to the drawing will be very helpful in making the project come to life, regardless of the type of barbecue complex that you decide to build out of brick.

Barbecue-mangal with a cauldron stove

There are two modules with two combustion chambers in this outdoor stove complex. It can be constructed with or without outside finishing. The length of the complex ranges from 1.5 to 2 meters. The height does not account for the chimney and begins at two meters. It will take about two square meters for the foundation.

Barbecue-mangal with a cauldron stove and a cooktop with an oven

The barbecue brazier is located in the center of the complex, with the cauldron stove and oven situated on the periphery. Adjacent modules’ chimneys are connected to the central pipe. This construction is at least 2.5 meters long. Without the pipe, the height of the barbecue complex begins at two meters. Three square meters make up the foundation’s area.

Barbecue, with two ovens, oven, worktop and sink

Capital buildings and summer kitchens can accommodate such a complex. The stoves emit enough heat outward to warm a small room.

Photo 2. A sizable brick barbecue complex featuring a cooking stove, multiple ovens, and a sink. It is constructed on top of a summer pergola that is covered.

The enclosure is 3.5 meters long from the beginning. In the absence of the pipe, the height reaches two meters. Similar to the previous project, this complex features a chimney system and three combustion chambers. Four square meters of floor space are needed for the foundation. Ovens surround the barbecue brazier in the center of the structure. Countertop and sink modules can be positioned at an angle with respect to the main body.

Poryadovka, or a comprehensive bricklaying diagram, will come in handy if you have selected a complex with numerous project modules and decide to construct a barbecue complex complete with a smokehouse, brazier, and cauldron.

The project "Barbecue – brazier with a cauldron stove" serves as an example for the following construction stages.

Additional elements of the stove with a smokehouse

In addition to the previously mentioned smokehouse and barbecue, a brick brazier with its own hands can also have a cauldron. The installation should be done so that the entire surface is heated uniformly. To do this, dip the cauldron two thirds of the way down into the hearth vent. Such a device requires a chimney of its own.

On top of the hearth is a special cast iron or steel plate that is at least 2 cm thick. However, the plate needs to have a hole in it so that the brazier can have a cauldron. It can be enhanced with various-diameter iron rings. As a result, the brick brazier can cook with other utensils in addition to just one cauldron.

Design for a covered smokerhouse/brazier.

A cast iron cauldron with a porous surface is ideal for cooking real pilaf because it will tighten the fat film during cooking and prevent the food from burning.

Decorative tiles should be placed on the floor in front of the brick brazier to make maintaining the barbecue more comfortable and convenient. Use stone décor, metal fittings, and large wooden elements to incorporate as many decorative elements as possible into the design of the garden stove with a cauldron and smokehouse. Wooden doors are another way to adorn the brazier; however, keep in mind that the wooden components need to be placed as far away from the firebox as feasible. You also need to consider the overall design of the yard and recreation area, in addition to your personal preferences for the smokehouse’s layout.

If the pergola includes a brazier, the smokehouse can be used in inclement weather. Plaster or flat riven stone can be used to finish the structure’s exterior. It is important to follow this guideline when selecting the brazier’s design: a lot of decorative elements suggest a quiet, uniform background.

Squat, robust proportions are suggested by both country style and the classic design style of construction. Bricks that have been artificially aged or broken stone can face the barbecue. Garden stoves are made even more beautiful and elegant by the addition of old European-style decorative elements. It is possible to use high roofs with complex profiles, such as those found on French chateaus, quite successfully. If the brazier’s design calls for it, they can also be used to adorn the exhaust pipe.

The main secrets of a barbecue with a smokehouse

Many people who are not into smoking or frying meat consider the term "barbecue grill" to be synonymous with "brazier." At first glance, there appears to be no distinction between the two methods; in both, the products are cooked over smoldering coals in a large cauldron-hearth barbecue or in a metal brazier box.

In reality, a lot of experts will tell you that barbecues vary in a few ways:

• In a charcoal grill, meat is cooked on skewers and placed very close to the surface of the glowing coals. In a barbecue and smokehouse, the main tool for frying or steaming on the smoke is a metal grate;
• Unlike a barbecue grill, cooking on a barbecue grate, as well as in a smokehouse, uses low temperatures, so meat or fish is mainly subjected to mild heating. If the process is properly organized, they almost never burn down.

Crucial! As a result, the kebab comes out extremely fried and even dry; the cook must use vegetables and sauces, as well as skewer pieces of lard and fat, to soften the flavor.

Lean steaks, pork, veal, vegetables, and seafood can all be fried on a barbecue grate without burning or overcooking to the point where the soles of your boots get scorched. Even though it takes longer, the cooking process is even gentler in the smokehouse because flue gases provide the majority of the heat there.

As a result, the majority of home smoking enthusiasts prefer to construct their own barbecues and smokehouses using blueprints that have been tried and true time and time again.

The most popular variants of building a barbecue with a smokehouse

The concept of fusing the cooking process in a smokehouse with a barbecue grill has been around for a while; home smokers came up with many of the most bizarre concepts and layouts. There are currently only a handful of the most effective models remaining out of the many that were created:

• A vertical metal barbecue oven with the function of a smokehouse;
• Double-decker oven with barbecue roaster and smoking compartment;
• Barbecue with a smokehouse made of two propane cylinders;
• Stone oven with smoking chamber and barbecue roaster for cooking.

Just in case! The three primary components of any of the aforementioned models are a smoking compartment, a chamber for smoldering coals, and a gas generator.

A smoking chamber and a gas generator make up a traditional smokehouse.

A separate compartment was used by enthusiasts and self-modelers to remove the smoking box, turn it vertical, and add a coal chamber to heat the smoke. The end product is a design that realizes multiple possibilities for cooking meat:

1. Provided with a barbecue grate over glowing coals, it is enough to open the lid to lay meat, fish, vegetables over the coals to use the device as a roaster;
2. There is a compartment for cold smoking. It is usually a vertical tank or container with a grate on which you can hang products to be smoked;
3. A compartment for hot smoking of products is installed, in fact, it is a grate, through which a large amount of hot smoke flows.

Consequently, you get three devices in one design at once: a grill, a barbeque, and a smoking area.

The vertical stove appears very intriguing, shaped like a box.

The roasting chamber, located in the lower section of the box, is where wood is burned to heat a cauldron, smoke, or fry food in a barbecue mode. Raising the grid to the very top allows you to roast meat over an open flame, just like you would in a brazier.

Brazier smoker made of metal

This kind of brazier is rectangular in shape, stands on legs, and has a lid along with an integrated tray and grid.

To build a brazier on your own, you must first establish the dimensions. Determine how many dinner guests there will be in the future and how much food will feed the entire family. First, sketch a brazier on paper based on these parameters. Next, create the components of the future brazier by cutting out strong, heat-resistant material.

The brazier should have two longer walls than the other and have a rectangular shape. A hole must be made in the side partitions to allow oxygen to pass through. While grilling, air will blow over the coals.

There should be a notch in the upper corner of the walls where the skewers will be fixed. Remember to install a spot for the grate and bottom on the inner partition if you plan to use the brazier as a smoking room. It is necessary to place specific corners in the hole where the grid will eventually be attached. A tray that allows extra fat to drip down should be built in on the level below.

Add a lid that keeps smoke from passing through the grill to turn it into a smokehouse. It will continue to cook while remaining in the container. Because food is cooked in its own juice, the entire family can enjoy delicious and healthful food. The lid may appear as follows:

1. The lid, short, will open, dividing into two halves.
2. Classic hinged lid.
3. Normal removable top. Only make it wider than the bottom of the brazier. Thus, the lid will cover it tightly and will not let air in.
4. Retractable lid.

The smoker’s legs ought to be cozy for you. They can be made to be wide or narrow, tall or short. Use sturdy metal, rebar, iron angles, pipes, or other metal products of your choosing to install them. Remember to weld hooks to the walls so you can hang your poker or grill on them later.

Laying the oven nuances

Bricks that are fireproof and red can be used to make braziers and barbecues. The latter is used to make a grill and a chamber for cooking kebabs, in addition to a furnace and smokehouse. Never use a material that has holes in it. Bricks made of silicate are also inappropriate.

There is no mortar used in the first row of the smoking oven. They obey the orders, of course. Making its photos and printing them out is worth it if you want to always have a line-up under your own control.

To mark the spot and modify the brick’s size, the first row is laid out without mortar. This will prevent the material from being cut. This step also lets you decide on the location of the spit and grill.

The day before the oven is built, wet the brick with water to strengthen the masonry. Don’t let it soak in, though. Water will seep through the material because of the wetting. The surface will have time to dry in this scenario. This method of preparing the bricks prevents the mortar’s water absorption.

There should be a clay foundation for the mortar. Cement mortars aren’t meant for use. An oven-specific mortar is the best choice. It is important to keep in mind that two distinct mortars are required for the installation of red and fireproof (fireclay) bricks. It won’t work to use one and the same.

Bricks are laid with their middles meeting at the intersection of the bottom row’s bricks. Every row begins at the corners. Use a level to make sure the material is laid out flat. The corners are reinforced with wire to increase their strength. Observe the ordering when arranging each row, as demonstrated in a number of videos.

Metal smoker

An alternate form of the massive brick model is a smokehouse made of metal for barbecues and charcoal. It can be much simpler to do with your own hands, and the design can be surprisingly inventive. Although there are many functions available here as well, the product’s simplicity and relative affordability are what matter most.

You can select the model that best fits the brazier’s specifications thanks to the variety of models available.

Advantages and disadvantages

Brick samples and metal samples work according to the same principles, but their constructional designs are different. This leads to the manifestation of both advantages and some drawbacks.

Make sure you read the suggested readings on the subject.

Three different ways to create a metal barbecue that you can cook with your hands

Benefits of using metal charcoal grills and captilers:

• relatively small size;
• functionality;
• availability of finished products and materials for their manufacture;
• variety of execution variants;
• possibility of moving;
• simpler self-manufacturing
• convenience.

The primary benefits of metal braziers are their portability and compactness.

Note that a rough appearance may occasionally be viewed negatively, but only for specific models. Because there aren’t any significant drawbacks, metal products are more widely used.

Because of this, there aren’t any very significant flaws, and metal products are more widely used.

Drawings and necessary materials

These kinds of structures can be made with entirely different materials and design strategies. For the water filter, you can use sheet steel, metal profiles, barrels, used gas cylinders, boilers, etc. д.

The design’s operating principle is based on how smoke behaves in a closed space.

For a particular model, they draw their own drawings of a barbecue and smokehouse. A grill with a cover and an air supply is the most basic version. It’s only possible to smoke hot here. A more sophisticated model outputs to a sizable barbecue area and has a separate chamber for firewood. An extra third section is installed specifically for the cold method, and this is where the pre-cooled smoke enters.

Principle of making a barbecue from a gas cylinder

It is easiest to use an old gas cylinder to create a metal brazier by hand. You can use it to prepare a little hot smoking barbecue.

1. First, it is necessary to depressurize the cylinder and finally get rid of possible gas residues. Work should be extremely careful, especially when sawing. All work on metal processing is carried out with the help of a bolgar and a welding machine.
2. It is necessary to cut a piece of metal with a small indentation from the edges and leave the sides about 2/3 of the total size height.

After being cut to size, the metal piece is fastened to the hinges and used as a lid.

1. A grate is installed inside, and a window is cut in the side for feeding firewood and providing ventilation.
2. It is also necessary to install handles on the lid and on the sides of the brazier.
3. The role of legs is performed by bars of rebar or metal profile. It is better to connect them two by two at the bottom for greater stability.
4. The cylinder itself can be welded directly to the legs or a frame can also be arranged.

Advice: As with the stove-burzhuika, you can weld a pipe to the side of the cylinder for smoke extraction.

Any household will find a barbecue smoker useful, but if you live in a country home in particular, one of these options is well worth taking into consideration.

Examine further resources on related subjects.

Perfect smokehouse in a home setting for an apartment

Review of gas and electric stove options for home smokehouses

Working principle of a water-trapped stainless-steel smokehouse

Types of constructions

Metal braziers-copilenos appear considerably more straightforward from a design perspective than capital brick samples. Furthermore, this kind of brazier doesn’t require a lot of room. Changes and additions can always be made, even after the design is complete.

The following is a summary of the benefits of a metal brazier-smokehouse:

• convenient operation;
• increased functionality;
• The design is quite compact;
• ready-made factory options are available, as well as materials for their manufacture;
• simplicity and ease of assembly, a large number of variants of appearance.

When assembled by hand, these designs really have no drawbacks other than the need for additional external processing. Not all replicas have an axe-like appearance, but occasionally you can hear them sounding like homemade braziers.

It’s also important to keep in mind that metal heats up quickly, so be careful or risk getting burned.

Over time, people who live in private homes or own dachas and prefer to spend most of their time on their plot start to consider constructing a multipurpose building for cooking. During parties, hosts and guests may find that outdoor stoves designed in the "three in one" version—which combines a barbecue, smokehouse, and brazier in one stationary unit—become their favorite hangout.

Building such a structure can provide you with invaluable experience in the stove and fireplace industry.

The information acquired now could come in handy later on when outfitting a stove or fireplace inside the home.

The brick project, which was constructed by hand, will soon turn the homestead site into a sort of outdoor kitchen. Then, if time and energy permit, you can work together to add a small household stove, a sink-equipped cutting table, a place to store firewood, and an Asian tandyr stove. It is advised to install your oven in a pergola beneath a roof or under a canopy to better shield it from the elements and yourself from the elements. Neighbor annoyance and fire safety precautions should also be considered.

There are a lot of stationary grill models available today, including coptic grill models. However, it is also acceptable to use your creativity to create a unique project that satisfies all the specifications.

Individual elements should still be present, though:

• optimal cost and quality of material and work;
• the longest possible service life;
• The presence of several functions in operation;
• competent project and location;
• weather protection.

Let’s talk a little bit about the benefits of a brick barbecue now:

• Brazier made of brick will last a long time, because this material, unlike metal, does not succumb to corrosion.
• Brick masonry perfectly retains heat, which allows you to save on fuel and cook a well-fried dish.
• Brick, of course, also comes at a cost, but it is cheaper and easier to acquire. In addition, it is more convenient to work with it without having special tools.

Its inability to be moved to another location and its size can be highlighted as drawbacks.

On the other hand, one of the greatest choices for the layout of the homestead site will be a brick smokehouse if working with metal is not an option.

Installing a grill grate in a smokehouse

The layout of a built-in smokehouse for barbecuing ought to incorporate the subsequent fundamental components:

• pipes of square cross-section (1.9 cm);
• metal grate;
• 3 mm steel rod for handles.

It is not difficult to equip a high-quality grill with a two-level grill that can be moved to the right or left by taking advantage of the aforementioned details. Handcrafted barbecue always allows you to select the height at which the grill grate is to be placed beneath the grill. You can get the tastiest dishes without starting the fire by moving it closer or farther away from the flame. Use a barbecue smokehouse specific thermometer for optimal cooking results.

One can always improvise fittings for steel doors using readily available materials. The arrangement of their attachment is predicated on the existence of springs, which enable the structure to function as intended. The door’s latches should make sure the door is securely shut. The thermometer that is installed ought to be simple to read.

Smokehouse needs a damper because their hands are made of brick. This particular detail is required to control the airflow. Turning the knob should make it easy to move the flap. This controls the warm air flow.

The grill needs to be tested once everything has been finished. To accomplish this, start a moderate fire. This will guarantee that smoking occurs gradually.

Maintaining the smokehouse’s temperature for an extended period of time is crucial. While working on the stove in test mode, it’s important to confirm that the design doesn’t require updating.

The brazier is deserving of praise if it heats up quickly.

Smokehouse brazier with its own hands from metal drawings

The first kind is a fairly straightforward design that doesn’t call for extra time or labor expenses. What can be done with your hands to make a basic metal smoker brazier? To put it briefly, it’s a rectangular box with a lid that stands on legs and has a tray and grill installed inside.

Let"s dwell on the description in more detail. In order to make a brazier, you need, first of all, to determine its dimensions. It is necessary to take into account the number of people who usually gather for a picnic, and the volume of products to be cooked; the length of skewers and the size of grill grates also matters. Based on the evaluated data, make a drawing of the details. From a sufficiently thick metal we cut out quadrangles – the bottom and four walls of the future device. As a rule, the brazier has the shape of a rectangle, that is, two walls will be longer. At the bottom of the long rectangles you can make holes for better air access to the coals. On the upper edge of the long walls are often made notches for better attachment of skewers. To be able to use the brazier as a smokehouse, on the inside of the long walls just above the middle, fixings for the grate and the tray are arranged. It can be as narrow metal corners, or just small pins, on which the grate with the product to be smoked will safely lie, and below – stand a tray for dripping fat.

Additionally, a lid is a must for setting up a mini-smokehouse in order to prevent smoke from escaping and to keep it contained. There are various ways to make the lid:

• Lid of two hinged halves. In the brazier mode, the halves can act as table-stands.
• Ordinary hinged lid.
• Simple removable lid. It is made on the principle of a brazier, but instead of walls there are narrow sides. A handle is welded on top. The canvas of the lid should be slightly wider than the bottom of the brazier, so that the container can be closed completely.
• Sliding lid. This variant is more complicated. For it, you need to make grooves in the upper part of the long side walls, in which the closing plate will be inserted; in this case, for it, the sides are not needed.

Our miraculous roaster’s legs will be just as comfy as we are. In order to avoid bending over and setting up a second table in between them, you can make them both high and short. Use iron angles, thin tubes, thick rebar, or other appropriate rolled metal products for them. Welding handles for carrying, tiny hooks or pins for hanging poker, and grates to the thin walls will be practical.

A few spare hours, the required number of metal sheets the right thickness, iron components for the stand and handles, a portable welding machine, a tape measure, a ruler, a felt-tip pen, a grate and tray fit for the smoker, and a finished metal brazier smoker will make you happy for years to come!

Brazier smoking brazier with its own hands from metal video.

A more intricate variety of multipurpose, homemade barbecue exists as well. It is made up of two or three series-connected containers, which are the roaster, the smokehouse chimney, and the firebox. Tanks can be made cylindrical or rectangular, like the design shown above. For instance, used household gas cylinders are frequently used to create a brazier with a smoker fashioned of metal and assembled by hand, complete with cylinder-shaped containers. To construct this kind of brazier, you’ll need:

• two empty domestic gas cylinders;
• a long wick made of cloth;
• special degreasing agent for processing the wick (it burns slowly);
• iron elements for legs – stands, handles;
• hinges for the lids;
• pipe for the chimney;
• welding machine;
• bolgarka with metal disks;
• drill, bolts and nuts;
• felt-tip pen;
• heat-resistant enamel;
• unoccupied day.

Smokehouse from a gas cylinder video

It is crucial to watch a thorough video of the cylinders being prepared for processing by cutting and welding because the process is not safe. It’s pretty pricey to build such a smokehouse and have a great vacation at your dacha, but we think you can do it with our advice!

Construct such a smokehouse, then take a vacation at your home. summer residence Even though it’s highly expensive, we think you can do it with our advice!

Additionally, you should consider

Laying a barbecue with a smokehouse

Building the most basic barbecue construction is not required. These days, there are lots of creative ways to create multipurpose barbecues that include a smokehouse, utensil storage, and other features. An example of a multipurpose barbecue with a brazier, smoker, and even a sink is shown in the picture.

As previously mentioned, fireproof and facing brick must be purchased in order to construct a barbecue. It is not advised to construct a stove out of regular bricks as these will rapidly deteriorate while in use.

You also need to purchase a mixture to lay the fireproof brick on top of the bricks. Because cement mortar is not made for high temperatures, it is not appropriate. Clay or a specific fireproof mortar should be used to lay fireproof bricks. When it comes to clay mortar, it is inexpensive and simple to make.

The clay must be soaked for three days in a metal container in order to prepare the clay mortar. After that, tamp the clay gradually while adding sand with the aid of a homemade tamper. The mortar shouldn’t contain any lumps of clay or stones. You need to use a shovel to pick up a small amount of mortar to check the consistency. Instead of spreading across the shovel’s surface, the clay mortar should slide off the tool a little at a time. Table salt is added to the composition of the clay mortar to increase its strength.

However, there are some drawbacks to clay mortar that should be considered when building. For example, building an extraction chimney is not a good use for clay mortar. Usually, limestone or cement is used in its place. Clay also needs to be shielded from moisture because it is afraid of water.

Numerous mixtures intended for laying a barbecue stove are available for purchase. It is important to ascertain the ideal temperature range for the mixture prior to purchase. For masonry walls, fireboxes, or fireplaces, for instance, mixes are available on the market.

Drawings must be made in order to construct a brick barbecue with a smokehouse. The image below shows drawings of a smoker and barbecue. Bricks should be ordered precisely in accordance with the drawings. You must adjust the roaster and grill’s height to suit your own height.

The hot method is typically used to make smokehouse. In certain models, the chimney needs to be taken out of the roaster to guarantee a cold smoking method. You must construct a chimney with a damper and a unique vault over the roaster in order to vent the smoke. This chimney will give the construction an enormous, unusual appearance.

Smokehouse from improvised materials

Shops have an enormous assortment of smoked fish and meat, but the products are more manufactured than prepared. If we take a little longer, we can obtain naturally smoked goods that are cooked in your own smokehouse and have an amazing flavor and aroma.

Using old iron barrels or buckets, the simplest smokehouses are manufactured in accordance with drawings and photos. Inside the container, a drip tray and one or two grates are placed, if at all possible. Place wood shavings from various fruit species at the bottom. We cover the barrel with a lid or a metal sheet, set it over the fire, and then remove the hot smoked goods.

Picture of a barrel-shaped brazier

Constructing a smokehouse out of an old refrigerator or metal box is a great way to repurpose and give improvised materials a second chance at life. The refrigerator must have the top cut off and the inner plastic lining removed. Inside the body, a tray and grates are installed on fixed corners. Place a pan of sawdust and an electric stove on the bottom of the refrigerator.

You can also use an old refrigerator to smoke cold food. To achieve this, the above-described refrigerator body is elevated, a hole is drilled in the bottom, and a pipe measuring two to three meters is connected. The firebox is reached by the pipe’s second end. In the event that the site lacks a natural slope, the chimney pipe must be laid in the trench with an appropriate angle of inclination. As wood and sawdust burn in the firebox, smoke is produced. This smoke rises through the chimney and enters the product chamber.

Layout of a brazier with a smokehouse

Strip brazier variations for a grill-smokehouse foundation.

A smokehouse-equipped barbecue will have a brick foundation. Draw a schematic of the stove on paper, showing where each major component is located, before you begin any work. This will make more installation work easier. Red kiln brick should be used; refractory brick will suffice in its absence. The second kind of material is less resilient to changes in temperature, though. Silicate bricks are an inappropriate material for oven construction because they contain cavities.

The smokehouse staging’s first row should be installed initially without mortar. This will save the builder from having to resize the brick by creating markings for the purpose of carrying out additional tasks. You can only use whole or half bricks. Furthermore, you can precisely ascertain the grate and rotisserie landing locations by laying the first row dry. The blocks should be wet with water one day prior to the commencement of construction. The material will become damp inside and dry from above as a result. Because it won’t take in moisture from the mortar, the construction will be exceptionally sturdy.

Sand, cement, and slaked lime are combined in a 3:1:1 ratio to create mortar for bricklaying. Water is added until the mortar has the consistency of thick sour cream. The smokehouse staging’s subsequent rows are laid in a sliding pattern after the initial row. The gaps between rows are gradually filled in as each new row is laid starting from the corners. A plumb line and a level should be used to verify the masonry’s horizontality. To strengthen the corners, wire reinforcement is necessary.

Row-by-row arrangement of the brick smoker grill.

The brazier-smokehouse needs to have reinforcement and metal corners installed in the space between the furnace walls in order to have a roaster. The firebox is composed of metal with thick walls. Vents are designed to let air flow into the furnace but are not sealed with a solution. Several bricks with projections into the interior space are positioned to make the grate installation easier. The bases for the exhaust pipe and table top can be made while the stove is being installed.

Rows 1-8 make up the firebox and niches for various household utensils. If the design of the brazier, which includes a smokehouse, will have arched ceilings, the 9th row involves the installation of formwork from plywood 1 cm thick. The fireclay wedge brick is used for laying the firebox. On the 10th row the overlap of the firebox is formed. For this purpose 18 cm long cut fireclay bricks are used, laid on the edge. The 11th row levels the surface of the firebox, and the 12th row forms the table top and covers all the niches received during construction. On the perimeter of the bricks are laid with 1/4 of the brick outlet. Rows 13-15 are the formation of the firebox.

Formwork covering the firebox is formed once the fifteenth row has been laid. Here, fireclay wedge brick is used, though regular bricks can also be used in its place. Trim the inner bricks on rows 20–24 to make the masonry the correct size for the chimney. The 24th row’s outer bricks are spaced 1/4 apart. This will draw attention to the firebox’s end.

It’s now time to install a pipe, the height of which will depend on the pergola (if any) next to it. We can now declare the brazier’s construction with the smoking compartment finished, and we will begin tiling its surfaces. The visible bases of the niches blend harmoniously with the external wall details because brick-styled tiles are typically used for wall cladding.

Returning to the contents table

Possible modifications of smokehouses

As mentioned previously, there are many different types of smokehouses, and building one yourself is not difficult; the most important thing is to be motivated and not to be lazy. You probably knew how to construct something for smoking. In particular, you can now obtain sufficient information to accurately depict how smokehouses are constructed, owing to the availability of online resources.

It’s true that you can build a single- or multi-tier smokehouse on your homestead plot, which will enable you to smoke a variety of goods yourself rather than acquiring them from the store.

There are also easily constructed horizontal and vertical varieties. You can construct something with a design that is not only visually beautiful but also highly useful. Furthermore, it is quite simple to construct with your hands; all you need to do is prepare a work schedule and keep basic tools, building materials, and drawings on hand.

It is important to keep in mind that the smokehouse structure will require testing after it is constructed. If, upon initial use, you observe smoke emanating from the apparatus, there appears to be areas where the tightness is inadequate. Once the issues are fixed and the smoker operates properly, you can delight your family with flavorful and succulent smoked meats made from either fish or meat.

Laying out the smoking chamber

The smoking department can be built once the chimney is ready. You can use your creativity to create a square, rectangular, or circular chamber here. The Internet is a great resource for step-by-step instructions, drawings, photos, and videos. The most crucial thing is to lay the bricks carefully rather than hurriedly. For a home smokehouse, a chamber measuring 1 x 1 m and 1.5 m high is adequate.

It is preferable to carry out the masonry with clay mortar, placing bricks on the perimeter. Since clay is a natural material, it does not release any toxic gases when heated to high temperatures.

Construction of smokehouses

Metal pins were drilled into the upper section of the chamber, where a grate or bars with product hooks would be installed. Burlap serves as a smoke filter, so fasteners for it must be provided in the lower section. There are mounts for a detachable grease tray in the center.

A unique lid covers the top of the chamber and controls the density of smoke. Make sure the smokehouse has openings for ventilation if it is designed with a roof. The doors and the apparatus for arranging the food can be assembled once the smokehouse’s frame is prepared.

Mounting the grill door

A grill door can be made by you or purchased already constructed. Steel sheet is used to make it. Taking into account all the dimensions, the door must be cut out of it. You may get assistance in a specialized workshop to make the top covers under the grill and the chimney umbrella.

Tiles can be used to finish the oven off, with the most appropriate color selection. They are necessary to line the barbecue smokehouse’s top. You can place plates on it while the oven is operating.

It’s important to prepare hardware in addition to steel doors when furnishing a grill. It is advisable to weld the hinges beforehand and secure the door handles. To avoid heating up the spring components, they ought to be composed of stainless steel. Sturdy handles (such as hinges) shouldn’t rust.

A roasting pan is an essential tool for any smokehouse when making barbecue. For this, a metal container works well. It needs to be mounted on specific fixtures after being sawed off to the necessary dimensions. To guarantee the stability of the structure, metal plates welded to car jacks may be necessary.

Operation

The smokehouse can be used once it is constructed and the bonding mortar has completely dried. Initially, all fireboxes have a built-in fire to warm the building and check for drafts.

If you have separate fires, it’s best to use smoldering willow or alder branches to heat the hearth for smoking because their smoke is more suitable.

Ready-made coals are melted in the barbecue’s hearth and then doused with an igniting liquid.

Outside-installed brick structures are covered from the winter elements by snow to prevent melted water from penetrating the pores and prematurely destroying the bricks. An iron sponge is used to remove soot from the product hooks before every use of the smokehouse.

Universal brick version

When it comes to saving time, installing and assembling outdoor cooking equipment by hand is the ideal solution. Brick versions require specific abilities and knowledge to assemble. It appears to be a traditional stationary barbecue covered by a canopy, of course. The smoking chamber or container is the primary distinction. This procedure needs to happen in a designated area. By building a brick model, you can plan ahead and consider the area for the grill and kebab.

• Very beautiful.
• In operation quite a long period of time.
• Reliable brazier-smoker.
• Thoughtful multifunctionality. It is not difficult to fry, smoke, heat, boil and stew foods.

An additional feature or option is a brick smokehouse brazier. Brazier figure:

Drawings or measuring the future installation’s dimensions are always the first steps in the assembly process. Here, the layout and every practical configuration have also been considered. Traditional models have a section for wood and are put together on a pedestal. After that, the brazier itself has one or more smoking chambers and the fireboxes are formed. The chimney came next. We sketch out the plan, mark the precise locations for the assembly of every component, and consider the brickwork layout for each level.

Private parameters are implied by an individual project. In order to make working with each compartment as convenient as possible, you must visualize everything.

Take notice of a person’s height. If a roaster is present, it is consistently bigger than the smoking sections.

It is imperative to place the furnace beneath the smoking chamber when smoking hot tobacco to prevent the warm fumes from cooling down. The smoke will have time to cool down because the cold method needs a tunnel.

By constructing a vault, smoke extraction is provided. However, the chimney needs to be fixed first because it has a damper. This component alone adds a great deal of weight to any stationary brick building. It should be noted that the production process for a stationary grill-smokehouse involves extensive work cycles, frequently requiring over a week. We compute the time of year for the completion of each item or step in addition to the plan.

The foundation or its setup is the first step. A plane that matches the future size of the brazier must be dug out of the ground in order to form the foundation. Up to 40 centimeters is the proper depth. This area must be filled with a concrete mixture that includes reinforcing mesh. The first layer of bricks must be laid after they have dried. It is consistently made solid. The displacement of half of the building materials—in this case, brick—is accompanied by subsequent layers. It is desirable to have reinforcement in those types where there is little to no heating.

Lintels are used to create openings for cooking and spaces for firewood. They are required to provide more rigidity. Installing a special spacer grate inside the furnace is necessary because the system’s air draft quality greatly depends on it.

Finally, we carry out the cladding. Using steel sheet for the task is more correct. In addition, measure and install grill grates, mount the shutters, and add other components. Everything, including clay, that will come into contact with embers or flames must be constructed of fire-resistant material. Firebox bricks accurately select the best one. The fireclay variety is best.

And let’s consider the appearance. Fireproof tiles now adorn every work surface, a clinker finish is occasionally purchased, and an arched vault is occasionally constructed.

The principle of operation of a smokehouse and barbecue

Anyone who has cooked meat on a barbecue at least once is aware that the heat from the wood’s bottom indicates when the meat is done. The skewers must be turned over frequently to ensure even cooking because the upper portion of the meat is continuously blown by air.

However, the principle of operation for a barbecue smoker is entirely distinct. The grate, which is situated 25 cm below the side walls, is where the products are placed. Additionally, the barbecue’s metal coal plate is made entirely of solid metal with no traction holes.

In contrast to a brazier, the fuel in a barbecue smolders rather than burns. The products are evenly smoked from all sides because the barbecue’s walls reflect heat. As previously mentioned, a hot air and smoke cushion forms because of the 25 cm gap above the grate, giving the smoked products a distinct flavor.

While you should only choose tender meat for a barbecue, if your barbecue has a smokehouse, you are not limited in any way. According to the proprietors of these designs, the meat is evenly baked, succulent, and soft. There are numerous examples of brick barbecue construction from the modern era. Let’s examine more closely how to make a barbecue using a smokehouse by hand.

Materials for manufacturing

Those who love the outdoors and prefer dacha vacations typically cook meat and other foods outside. A brazier can be manufactured by you or purchased from a store. In any event, there will always be debate regarding the material selection used to create this device.

Typically, the following materials are used to make braziers:

• metal;
• stone or brick;
• concrete.

Brick is most frequently used for stationary structures, though mixed variants are also permitted, and metal construction is most frequently used for mobile braziers.

A metal brazier can be welded from steel components or made of a cast iron alloy.

Falsified samples are frequently found, and they are distinguished by exquisite ornamentation. A brazier that is forged is less vulnerable to extreme heat.

Nevertheless, metal structures have certain shortcomings. In the context of the dacha plot, metal kebab grills that are made independently appear much worse if we do not take into account the cost of the artistic models. Furthermore, because metal is more prone to corrosion, it is advised to either use stainless steel during manufacturing or to coat every component of the brazier with a fire-resistant material.

Stone smokehouses look more polished and, of course, blend in better with the dacha plot’s architecture. However, it should be remembered that using a device like this too frequently severely limits the terms under which it can operate. Experts advise using metal inserts and special bonding mortars during the first stages of building a brick brazier to provide stability to the structure. Fireproof bricks should be used for masonry; silicate bricks should never be used.

Furthermore, artisans at home provide an additional intriguing design.

Choosing a homestead plot that fits within the dacha’s overall interior can be challenging because they come in a variety of sizes. Thus, in addition to metal structures that collapse, there is a gas cylinder brazier/smokehouse variation. This version of the barbecue is inexpensive and straightforward.

Every material that is utilized to make braziers has benefits of its own:

• stone is characterized by its durability;
• bricks retain heat for a long time;
• metal brazier-smokehouse heats up very quickly.

Therefore, it is best to follow your own preferences when selecting a material.

Barbecue drawings	Smokehouse drawings
Simple brick barbecue design	DIY wooden smokehouse plans

Building your own barbecue with a smokehouse can be a rewarding project that not only adds functionality to your outdoor space but also enhances your culinary experiences. By following detailed drawings and plans, you can customize your barbecue to suit your preferences and needs.

Controlling the materials and the structure’s design is one of the main advantages of building your own barbecue with a smokehouse. This enables you to put durability, safety, and aesthetics first, making sure your barbecue lives up to your expectations and looks good with your house.

In addition, building a barbecue with a smokehouse can be entertaining and instructive. It provides an opportunity to develop new abilities, do manual labor, and comprehend these outdoor cooking appliances on a deeper level. As a novice builder or an experienced do-it-yourselfer, taking on this project can be gratifying and demanding.

Additionally, you can experiment with different cooking methods and flavors when you have a custom-built barbecue with smokehouse. To get the ideal amount of heat and smoke for your preferred meats, vegetables, and other dishes, you can modify the temperature, airflow, and smoking wood. You can wow your friends and family with this level of control and improve your outdoor cooking game.

To sum up, creating a barbecue from scratch with a smokehouse has many benefits, such as customization, educational opportunities, and culinary exploration. You can design a custom outdoor cooking setup that improves your house and your outdoor dining experiences by adhering to meticulously drawn and planned designs.

Video on the topic

Layout of a smoker, brazier and cauldron made of brick

19. Barbecue with Smokehouse, Brazier and Brick Oven for Cauldron with Brick with Your Own Hands! (size 2.47х1.04)

BRAZIER IS NO LONGER NECESSARY! The old chain is still useful!