Electrostatic smokehouse with their own hands

For any homeowner who wants to improve their cooking abilities, building their own electrostatic smokehouse can be a fulfilling project. You can build a smokehouse that enhances the flavor and depth of your favorite meats and vegetables with just a few basic materials and electricity. You will be able to take charge of your home cooking experience by following our step-by-step instructions in this guide on how to build your own electrostatic smokehouse.

Smoke is produced through the combustion of wood chips or charcoal in traditional smoking methods. Although these techniques work well, they can be laborious and need continuous observation to keep the smoke and temperature at the right levels. An electrostatic smokehouse is a contemporary substitute that produces a steady and regulated smoke output via the use of electricity. You can build an eco-friendly smokehouse that is both effective and efficient by applying the principles of electrostatics.

Making your own electrostatic smokehouse allows you to tailor it to your own requirements and tastes, which is one of its main benefits. With a homemade smokehouse, you can customize the design and functionality to suit your needs, whether you’re a beginner chef experimenting with flavors or an experienced BBQ enthusiast looking to perfect your technique. Every element of the smokehouse can be customized to get the desired outcomes, from the size and form of the smoke chamber to the kind of wood pellets used for smoking.

Constructing an electrostatic smokehouse on your own not only allows you to express your creativity but can also save money compared to buying a pre-made unit. You can build a workable smokehouse for a small portion of the price of purchasing one from a store by using easily accessible materials and simple tools. Furthermore, it’s impossible to overstate the sense of accomplishment and satisfaction that comes from creating something by hand. Construction of a smokehouse is a project that anyone can take on, regardless of experience level with do-it-yourself projects or lack of experience in home remodeling.

Types

When choosing a smokehouse, it is worth finding out which models are suitable for hot smoking and what is the peculiarity of cold smoking. It is necessary to determine which model is suitable for cooking sausage or lard in the conditions of an apartment or private house. In hot smoking, the temperature can be up to +120-150 degrees Celsius, and the cooking time can be up to several hours. For cold smoking, the cooking process will be much longer. Cooking a dish will require not one, but several days. Products are smoked at low temperatures up to +25 degrees Celsius. Mini-convectors are more suitable for home, in them you can cook up to 3 kg of aromatic dishes with smoke.

Hot smoking

It is worth considering the advantages of smoking meat or fish in a hot way. In this method, dishes are more juicy, because during the smoking process, moisture is retained in the products. But having prepared the dish in this way, it should not be stored for a long time. Without the use of preservatives or stabilizers, hot smoked dishes are not stored for a long time, it is worth eating these products within a few days. Smoked products at temperatures from +35 to +150 degrees, more often choose the optimum temperature for cooking +90 degrees. In the unit for home smoking put at one time up to 5 kg at a power of 500-600 watts. If the products are loaded a little, the cooking time is reduced and can be a few minutes, and with the maximum load should wait longer – up to about half an hour.

Cold smoking

The food can have a far longer shelf life when cooked using this method. Meals made using the cold smoking technique can be kept in storage for a few months. Meat is fumigated at a low temperature of +25 degrees for several hours during the cooking process; for fish, the processing temperature must be raised to +40 degrees. Make sure the food is well salted before fumigating it. Cold smoking models are typically more intricate. They ought to be attached to a hood. Although they are frequently immobile, cold smoking units can have extra features like a liquid smoke generator.

One could describe combined design as successful. You can cook food both hot and cold with this kind of model. There are models with a detachable power unit available. You can use it to cook food over a fire while on picnics. The products are arranged on grids inside the two-level model, allowing you to cook different recipes or combine ingredients like meat and vegetables.

Working principle

The following elements are part of the electric smokehouse’s design:

• Dielectric, plastic or wood base;
• Electrostatic grid-suspension made of steel, copper or brass;
• Smoke generator (smoke regulator);
• Smoke stream cooling system.

The principle of operation of the electric smoker is as follows. Food must be hung on hooks inside the chamber. The smoke control unit produces smoke using sawdust. After the entire chamber is filled with smoke, the electrostatic field starts to work and the smoke is ionized. This smoke, directly passing through the grid with positive voltage, is recharged. Ions hit the billets, which are placed on the negative pole, evenly along their entire length. While the unit is running, excess smoke is exhausted through the smoke vent. It usually takes from 30 minutes to several hours to cook foods. After the products are processed, the voltage is turned off, the smoked products need to be ventilated for 6-12 hours and put in the refrigerator or cellar for further maturation. Smoked product can be consumed after 3-4 days.

• The maximum temperature threshold is 25 degrees Celsius;
• Humidity less than 70%;
• Do not touch food placed in the mains-operated smokehouse;
• Observe safety precautions when working with electrical equipment (do not get wet, remove flammable elements, etc.).д.);
• Products should not be hung near the body and with each other, it is better to leave small gaps between pieces;
• Isolate live components;
• The appliance must not be plugged in when chips and food are stacked;
• The structure itself must be placed on a non-conductive dry base (preferably on a rubber mat).

Types and classification

Based on the potential for transferability, the following are differentiated:

• Portable;
• Stationary;
• Folding models.

1. Household devices;
2. Industrial for production companies.

Through the use of heat treatment—cold, hot, and semi-hot smoking.

Typical cold-smoke smokehouse types include:

• With smoke regulator;
• With water lock.

1. Digital smokehouse. Sawdust is placed in the device, cooking parameters are set, the device fulfills them and switches off automatically. Can be monitored and regulated during operation. The device is designed for apartments, summer houses.
2. Smoker for stove. The electric heating element is a stove, the smoke should be discharged through a pipe into a ventilation hole. The appliance is hermetically sealed, fully equipped. Suitable for restaurants, cafes.
3. Smokehouse for apartment. Small-sized device equipped with all the necessary functions. Maximum weight of immersed goods 3.5 kg.

Electrostatic smokehouse

An expedited method of smoking with static electricity is electrostatic cabinet smoking. It basically means that because smoking products and smoke have different electrical charges, smoke is drawn to them more strongly. The electrostatic smokehouse is not very different from a typical smoking chamber, though. Foods should be arranged so that they are not in contact with the metal casing during the smoke treatment. This method of smoking is most commonly used for high-fat meats and fish.

Detailed instructions for using an electrostatic smokehouse to smoke:

• The rods or mesh of the smokehouse where the food will be hung are fixed. They should be made of a material that does not conduct electric current well.
• A positive charge is connected to the grid or rods using an insulated wire.
• The food is hung on the grid by metal hooks, and connected to the negative charge.
• Close the lid on the smoker, then ignite the chips or sawdust at the bottom of the smokebox.
• Turn on the voltage.

It’s crucial to keep in mind that you should wait until the smoke built up in the smoking chamber starts to exit the chimney before turning on the electrostatic charge after burning sawdust. In a smoking cabinet like this, cooking takes no longer than two hours. This is dependent upon the products’ moisture content, the strength of the static field, and the density of the smoke screen.

Known safety precautions must be followed when making and using a smoking chamber at home.

As this appliance is not one of the common household appliances used on a daily basis, you should keep the following guidelines in mind when handling one of these smokehouses:

• the smoker must be installed on a base that does not conduct or does not conduct current well;
• all parts of the appliance and the products must be well insulated from the walls of the smoking cabinet during the smoking process;
• If the electrostatic smokehouse is located indoors, the air humidity in the room must not exceed 70%;
• Do not turn on the smoker while putting chips and food into it;
• it is not allowed to touch the casing or remove the products during the operation of the appliance.

Your favorite products can provide health benefits in addition to taste pleasure if you handle them carefully and pay attention to every detail of the smoking process.

Electrostatic smokehouse for yourself, the simplest option

It is relatively easy to smoke meat and lard in a city apartment since there is no way to install or start a smoke generator and, moreover, there is no way to remove the combustion products from the chips. As a result, electrostatic smokehouse home models are designed to be small and low-powered.

The following are the primary benefits of the electric smoking chamber variant:

• Very simple construction;
• Minimal amount of materials and parts required to make the smokehouse;
• Easy maintenance.

Just so you know! To achieve superior smoke treatment of the products, the smokehouse needs to use a regulated electrostatic field.

The video explains the key features and working principle of the smoker with a controlled electrostatic field.

Chamber design

The smokehouse is a housing that measures 300–350 mm in diameter and 600–700 mm in height. It can be filled with a cardboard or plastic pipe that is the right diameter. A metal base, or sleeve, is constructed in the lower body, ideally from a steel or aluminum container.

Instead of using a separate remote smoke generator, this design makes use of an integrated one. Basically, it’s just a tray with an electric heater integrated into it. Because the electrostatic chamber is small in volume, no more than 70 milliliters of fine sawdust from alder or beech should be added to it in a single session. You can use a Chinese soldering iron without a handle as a heater by laying a spiral-bent copper wire in place of the stinger.

The primary source of smoke in the smoker is the combustion of dry wood shavings that come into contact with a 350–400°C heating spiral. Consequently, the smoke produced by electrostatic smoking is wetter, colder, and more saturated than when wood is thermally decomposed. On a cone plate at the smokehouse’s base, the majority of the smoke is cooled.

To prevent smoke leaks, a small fan and a condensate collecting tank are positioned atop a tee spigot that is positioned in the upper portion of the lid. To create a vacuum and stop odor and smoke leakage, part of the air and smoke from the electrostatic chamber is pumped out through a PVC tube.

Design of the electrostatic unit

Three components make up the smokehouse’s electrical system:

• Electrostatic high voltage generator;
• The suspension for meat and fish;
• A guide grid.

There is a grate in the upper section of the smokehouse on ceramic insulators, which is where the product suspension is placed. The grid is connected to the electrostatic generator’s negative electrode. The positive electrode is a paperboard with wire that has been glued along the smoker’s walls. The flow of charged molecules is directed towards the food by the wire-soldered pointed sections of the same wire.

Generator circuit

The electronic circuit of the continuous high voltage generator is the most intricate component of the electrostatic smoker. The electrostatic generator’s schematic is displayed below.

The circuit is built around the TDS17 high voltage transformer. We utilize a circuit built on NE555 from a potent field-effect transistor IRF3205, which allows us to create rectangular pulses. The circuit’s operating frequency is approximately 10 kHz, but it can be changed by varying the resistor R5. Consequently, there can be a 10% variation in the potential of the electrostatic field on the smoker grid. Utilize the EN 8 142 series assembly to supply the circuit.

Ten turns of stranded copper wire with a diameter of one millimeter are wound directly onto the magnetic core as the primary winding. It might be necessary to switch the connections while assembling the high-voltage field generator in order to provide the output with the proper polarity for the smokehouse.

Materials for assembling the smokehouse

An oscillating electrostatic induction circuit is the primary characteristic that sets apart the electrostatic type smoker. A voltage of 10–20 kV is needed to replicate it. Transformers are used in smokehouses at industrial facilities that are intended to load big quantities of goods. It should be sufficient to use an old TV set transformer if you build this mechanism yourself. Additionally, the following materials must be prepared:

• mains cable;
• cascade generator (voltage doubler);
• metal mesh

It’s critical to understand! It is not practical to install a cascade generator when using a three-phase transformer of the TKDS type because the generator is already integrated into the device’s chip. The connection to this kind of transformer is the same as that to the TV board.

Photo 6: The electrostatic smokehouse’s component parts, which include old TVs, refrigerators, and stoves, are frequently located among the assortment of makeshift appliances.

• electrical insulating rings made of ebonite;
• semiconductor device – transistor;
• resistor.

Using an existing circuit is preferable for correctly assembling the cascade generator; there are plenty of them available on the internet. To make a smokehouse for smoking at home, 5–10 kg of raw materials can be used in a single procedure. This kind of work will be easily handled by a high-voltage generator. More time will be required if the load is more intense.

Electrostatic smokehouse functional scheme (photo 7).

In the smoking compartment, in addition to the cascade generator, there are other crucial components:

• smoke regulator;
• smoking compartment;
• power supply unit.

A controller that is added to pre-made installations and allows for comfortable use is used to adjust the cooking process.

Types of electric smokers

electric hot smoker

Hot smoking method is the temperature treatment of products at high temperature (over 100 degrees). This method of cooking preserves the right amount of moisture in the ingredients, which gives the products a rich flavor and juiciness. Cooking time directly depends on the power of the device, the maximum power for a small smokehouse is 400 – 500 watts. Also an important factor in the time frame of cooking is the complexity of the product (lard, homemade sausage) and its quantity. The fastest way to cook vegetables and fish in a hot smoker is to cook them in 10 – 15 minutes. If no shelf-life extenders are used, food cooked in a hot smoker will keep for no more than 3 to 4 days.

Cold-smoking electric smokehouse

Because food products are processed at low temperatures—meat products are only heated to 30 degrees, and fish and sea delicacies are only heated to 45 degrees—cold smoking takes longer than hot smoking. Technically speaking, the electric cold-smoking smokehouse is more intricate. A type of fumigation called cold smoking involves treating products uniformly, takes a lot longer, and necessitates a high enough salinity level for food products, with pre-soaking lasting up to six hours.

There are some models that combine two smoking techniques, but these are fairly uncommon due to the high electricity consumption of these devices.

A wide variety of smokehouses exist.

1. 1. Smokehouse with a smoke generator. Device for fumigation at low temperature. The smoke generator includes an ejector, an air pump, and a combustion chamber. Smoke generator is mostly removable and can be purchased separately from the smoke chamber. This device turns smoking into fumigation, a bit like the method of cold smoking.
2. 2. Smoking cabinet with a water seal (water lock). Provides a safe mode of operation of the smoking device in a closed room. Water shutter of a kind captures the odor and prevents its penetration into the house, apartment or other type of construction. All accumulated odors are removed with the help of a connector, where a hose or tube is connected. Electric smoking cabinets with a water trap are widely used both indoors and outdoors in nature.

Composition of electrostatic smokehouse

Building an electrostatic smokehouse by hand is not difficult. Its principal components are:

• Enclosure. Metal or wooden (alternatively plywood) sheathing is acceptable;
• High voltage unit (up to 20 kV);
• Smoke generator.

The basic device of the smokehouse is presented on the scheme, with the help of which you can imagine the future design of a homemade unit.

Casing

The enclosure’s primary function is to produce and maintain a dense smoke layer. This justifies the selection of a hermetically sealed box that is then fitted with a smoke extraction connector. Provide for the presence of a branch pipe (tube) if the device will be operated indoors by them.

You shouldn’t be concerned about smoke in the room because electrostatic smoking does not contribute to significant smoke emissions. It’s a great gadget for smoking goods in the kitchen.

The size of the pieces to be smoked determines the size of the casing.

It’s crucial to keep in mind that a large smokehouse requires a strong smoke source, and a small smokehouse cannot hold a lot of products when designing the dimensions. The ideal smoking chamber measures 600 inches in height and 400 inches in width. Volume: 100 liters or more

High voltage unit

Its purpose is to produce high voltage that can be supplied to the grid. The video provides additional information:

Dielectric rods, a type of special fastener for semi-finished goods, are used to isolate the product from the metal housing. They also have grid supports attached, if the design calls for them.

It is possible to remove the voltage generator from the TV line transformer. Coils for vehicle ignition are also utilized. The hook and the high-voltage chamber need to be connected to one output wire each for the connection to work.

An indicator is installed so that the electrostatic potential can be seen.

Smoke generator

Its goal is to burn fruit tree chips, producing a dense cloud of smoke. To enhance the flavor and taste of the delicacy, adding aromatic materials to the generator is acceptable. The smoke pipe’s length can be changed to control the temperature of the smoke.

Wood chips will smolder because the unit is electric and will do so if they come into contact with an electric stove’s heated surface or another appliance’s ceramic coil. If you choose the latter, you must prepare for connection and insulate the heating element:

• Place in a pan;
• Place pieces of brick in a dish (pan). Their size should be the same as the spiral or slightly larger;
• Fill the spaces formed between the brick and the spiral with sand;
• Fix a plate on the edge of the pan, which serves to connect the spiral to the power supply;
• Place a cast iron skillet on top of the sand heater on which the wood chips will smolder.

A pan of the appropriate size is used to hold the heating element and the sawdust pan, and a lid is added.

It is not advised to use electronic thermometers to regulate temperature. The appliance quickly shuts off due to the electrostatic field. Its reading is distorted as a result.

The smokehouse’s body is attached to the smoke generator.

The active diffusion process, in which practically all of the smoke from the smoke generator is consumed, enhances the flavor and reduces the cooking time of delicacies, is an advantage of cold smoking the product in the electrostatic smokehouse.

How an electrostatic smokehouse works

The electro-smoking unit functions in a manner that is essentially identical to a traditional cold-smoking chamber:

1. Inside the smoke generator is loaded with sawdust of fruit trees, which are heated in a closed volume in the absence of air, when decomposition emits hot smoke, saturated with water vapor and decomposition products of wood – acids, aldehydes, alcohols and resins;
2. In the cooling chamber, the smoke stream is cooled and purified from the most toxic part of the smoke – tar and tar tar. If you do not do this, the electrodes of the electrostatic smoker will quickly become covered with black hard scale, and the effect of the electric field will disappear;
3. Cleaned and cooled smoke is directed by a fan into the working chamber. Under the action of a high-voltage electrostatic field, water, aldehydes and alcohols are charged and attracted to the surface of meat products.

Advice: For the best smoke, use fruity wood only, such as cherry or plum. Avoid using conifers, walnuts, or birch wood to fuel the smokehouse’s smoke generator as these types of wood release a lot of tar and give off an awful rubber-burning scent.

What is an electrostatic smokehouse

Smoking devices come in two varieties: traditional and electrostatic. The products have the same flavor; the devices’ operational mechanisms are the only variation. The electric smoker differs from the other devices in that it has a high-voltage unit that speeds up and deepens the smoke’s penetration into the food. The diffusion rate of smoke is accelerated by electrostatics, cutting the cooking time of smoked food to a few hours. In a traditional smokehouse, product preparation can take up to a week.

Smokehouse offers benefits and drawbacks. The ease of use and compact design of the electric smokehouse are two factors that contribute to its benefits. Because Smokehouse only weighs 10 kg, it can be used in garages or on balconies even in small apartments. Because the smokehouse is constructed of stainless steel, it is safe to use. The high cost of smokehouses is a significant drawback, but the appliance can be made on its own using homemade materials that are readily available in the garage.

Electrostatic field to ensure smoking

Cold smoking requires a lot of time to smoke food. Food in normal rooms is smoked for longer than seven days; therefore, it’s important to keep the temperature at 25 degrees Celsius and make sure that smoking is continuous. However, technology is advancing in this area as well, and smoking is now done using an electrostatic field. The elements of the design are as follows:

• first install a box of galvanized iron, on one side fix the doors on the hinges;
• vertically there are hangers, which are sections of stainless steel, they can also be wires with a diameter of three to four millimeters;
• A high-voltage wire is connected to the racks (you can take it from an old cell);
• The power supply can also be taken from an old TV set;
• In the lower part we install a motor with a power of 300 to 350 volts; on the axis we fix a disk of cast iron material with a diameter of 80-100 millimeters and a thickness of 20-30 millimeters.

Next, place the salted product on hangers and activate the reamer unit and installed motor. The ready-smoked goods are removed and the electricity is turned off after a few hours.

Prepare the electrostatic smokehouse for work

Install the device on a level surface before using it. Then, place a rubberized fabric sleeve on the smoke outlet, which leads to the window and the outside via the window vent. We can now repair the smokehouse. Two thirds of the water in the water shutter should be in the installed cooler. Hang the goods from the brackets after removing the high-voltage unit. The high-voltage unit can now be lowered into the chamber. Link the high-voltage and control units to the electric current.

It is now required to add wood (preferably apple or cherry) to the smoke generator. The particles’ maximum size is 10 millimeters. the smokehouse’s electrical network connection. Every thirty minutes during the smoking process, the sawdust volume needs to be checked. Disconnect the high-voltage unit in accordance with safety regulations. After the smoking process is finished, the moisture collector must be taken out, the brackets must be cleaned, the smoke generator’s ash must be cleaned, the cooler must be taken out and the water must be poured out, and the shutter must be dried.

Cleaning the cooler, hooks, and nets on a regular basis is part of the maintenance process that goes along with installing electrostatic smoking. The cooler can be disassembled and reassembled as needed.

These devices typically have a 10-year service life, but they frequently have much longer lifespans. This is a wise and extremely profitable investment. You have the option to start your own company that will deal with product preparation related to smoking. Because a homemade electrostatic smokehouse cooks food quickly, all that is left to do is assemble it and enjoy the outcome. The goods made in this manner are safe for human consumption and kind to the environment. The abundance of recipes available online for cooking in an electrostatic smokehouse is not accidental.

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How the electrostatic smokehouse works

The basis of electrostatic smoking is a basic physical phenomenon. The high voltage source in the smokehouse creates a constant potential difference that enables smoke to quickly infiltrate the product that is to be smoked. The positive pole, or anode, of the smoker must be linked to the grid that the smoke travels through in order for it to function properly. The smoke is positively charged and ionized as a result. The product being cooked, the cathode, receives a negative charge.

The positively charged smoke swiftly disperses throughout the negatively charged products as it rushes towards them. Electrostatic smoking differs from conventional smoking in that the product is uniformly saturated with smoke particles, whereas in conventional smoking, the product’s surface layer is more heavily smoked.

It is crucial that the product remains partially unfinished following electrostatic smoking. The processes of denaturation and hydrolysis are solely initiated by the deep diffusion of combustion products, so following smoking, the processed products must be stored for a few more days in a cool environment.

Building an electrostatic smokehouse in a home workshop is not hard. You will need a basic understanding of electrical engineering and locksmithing in order to assemble the device yourself. Online, there are a ton of schematics available for building a smokehouse at home.

The electrostatic smokehouse’s general layout consists of four primary components:

• Smoking chamber. Care must be taken in the installation to ensure that the food is well insulated from the enclosure. If the body is made of metal, the fasteners must be made of dielectric material. Ebonite is well proven, but wood can also be used: oak, hazel, ash. The casing should be equipped with a tightly closing lid, in which a thermometer can be integrated. For indoor smokehouse operation, it is worth taking care of the smoke extraction system. The optimal volume of the chamber for home smoking is 50-100 liters.
• Smoke generator. For electrostatic smoking, the same sawdust and wood chip designs are used as for conventional cold smoking. Smoke should be abundant and cold, with a temperature of no more than 35 ° C. For smoking, it is best to use wood of fruit and hardwood species, with the exception of birch, to produce smoke.
• High voltage source.
• Control unit.

Possible smoking problems and their solutions

1. Possible electrical breakdown. The products should be hung at a distance from the bottom and walls of the smoking chamber to avoid breakdowns. Breakdown is also possible if there are problems with the insulation.
2. Most of the problems in which the smokehouse does not reach the desired temperature or does not emit smoke are due to a malfunction of the heating elements. In this case, they should be replaced.
3. Incorrect choice of wood chips. You need to know how to choose the right wood, otherwise the flavor of the product can be spoiled. Trees with resin (spruce, pine, etc.) can not be used in the smokehouse.), as it will be released together with the smoke, poisoning the product. The best choice would be pear, apple, beech and other fruit trees. Take dry wood chips.
4. Bitterness. The bitterness of the product is caused by the wood chips – either too much fuel was put in during cold smoking and it emits highly concentrated smoke, or it is too moist. In hot smoking, the products should be removed when the sawdust has burned through (no more than an hour). When smoking starts on coals, the cooked products can turn black and become bitter.
5. To prevent part of the decomposition products from depositing on the walls of the smokehouse, the potential level of the electric field must be adjusted.
6. Before placing in the smokehouse, the products should be dried and blotted with a napkin to remove excess moisture. If this is not done, electric field breakdown may occur.
7. The product should be ventilated after cooking, otherwise a pungent odor may remain. Meat or fish should spend at least 6 hours in the fresh air (12 hours is better).
8. The unit must not be made of synthetic materials. Under the influence of high temperatures, poisonous substances are released and penetrate into food, having a negative impact on health.

Practical part

It is now necessary to construct the actual high-voltage smoking unit, also known as the HV unit. We use parts from Aliexpress for this. We’ll require:

1. Any 12 – 16 volt power supply. 16 volts allows to develop the maximum power of the BB unit and this is the power limit for the NE555 chip on which the PWM operates.

1. Voltmeter – ammeter for visual control of the strength of the smoking process. Using a voltmeter – ammeter allows you to select the current and voltage of smoking, which is optimal for the smoker you are using. It also allows you to adjust the smoking voltage at different humidity, for example in winter and summer.

1. The PWM unit itself. It can be different, but must produce pulses with a frequency not higher than 1500Hz. This is the maximum effective frequency for operation of the used high-voltage diodes from microwave oven. And also have a power of at least 4 amperes, more reliable. For example, I am quite satisfied with this one from Aliexpress. But it needs to be modified to lower the frequency, it is necessary to replace the capacitor indicated by the arrow to the nominal 103 (or 001μF).

1. Ignition coil. I can"t say for sure which one will work best, I used a 12 volt coil from a Toyota car. I assume it is better to use a coil to work with electronic ignition.

1. Diodes used from microwave oven to 0.35A 15000V. They perfectly withstand the load, even a short circuit. Generally there are diodes up to 2.5 amps is for very powerful smokers.

1. And capacitors. Preferably at 15000 volts and about 560 pF. The variation of parameters up to 25% in both directions will not deteriorate the quality of the rectifier assembled on them.

How to make a homemade smoker with electrostatic circuit

The design can be classified into three sections based on conditions: the electric chamber, the high voltage field generator, and the smoke generator.

The smoking unit’s body is a metal box that measures 0.6 by 0.5 by 1 meters. If you are unable to construct the body by hand, you can modify an old refrigerator or a metal or wooden cabinet. Electrostatic smokehouse variations with frame constructions covered in wagons can be found online. In a matter of hours, you can construct them yourself, even if you lack the advanced skills of a master carpenter.

The body is not the focal point of an electrostatic smokehouse because there are no extremes in temperature or humidity within. The most important things are to make sure the body is grounded and that all electrical parts are consistently insulated.

The electrostatic cold-smoking smokehouse has three sections for convenience of use. The upper section contains a 45 x 45 x 50 cm smoking chamber. This makes it simple to hang smoking products and gives you control over the process.

A vertical divider divides the bottom portion into roughly two equal-sized sections. The electrical equipment is in one box, and the smoke generator is in the other.

Smoke generator

Any homemade smoke generator can be the source of the smoke. Smoldering type installations with an ejector or an electric heating element are the most common. The second version is better for an electrostatic smokehouse since it is more portable and produces a sufficient amount of smoke quickly. The burning in the heating element stops when the current is disconnected, but the chips do not burn in vain. Making it by hand is not difficult at all.

The electrostatic smokehouse’s smoke generator location

As previously stated, smoking in an electrostatic field occurs very quickly, negating the need for a long-lasting generator.

Without the use of a fan, smoke naturally enters the smoking chamber through convection flows from the generator’s chimney, which is located in the upper section. The smoke path has a detachable labyrinth-style filter installed on it to remove resinous materials and moderately cool the flow. The filter works on the straightforward principle of dense fractions condensing on cold metal. The custom filter is put together using steel pieces that are assembled in accordance with the smoke channel’s size.

Type of labyrinth filter

A diffuser, which is a hemispherical cross-section perforated plate, is placed above the chimney outlet to ensure even smoke distribution throughout the chamber. The electrostatic field is turned on ten to fifteen minutes after the generator is started. The smoke level is only maintained after this period, during which the entire chamber is filled with enough moderately cold smoke for smoking.

Electrostatic field

Three grids are installed, one in the center and two on the chamber’s sides, to create an electrostatic field inside the smoking chamber. They are linked to the DC generator’s cathode. The grids and electrodes for hanging products need to be dependablely insulated from the housing because the generated voltage can reach 20,000 V.

The electrostatic field created by the grids

On the grids, homemade needle electrodes are welded or fixed using another contact technique. You can install them using nails, tin triangles, and pointed steel wire sections.

Ensuring their uniform distribution throughout the cathode grids is crucial.

The products are suspended from the hooks, which are connected to the anode. The current generator’s scheme is simple, and gathering it with their own hands can be done so without much trouble. Anyone with a basic understanding of electrical engineering can install the electrostatic smokehouse drawings and generator options found online.

The grid has an even distribution of needle electrodes.

The parts are reasonably priced. The electrical component will cost roughly 25% of the total installation cost, along with the temperature sensors, cables, and switches.

Step-by-step instructions for assembling an electrostatic smokehouse

The raw material will be suspended on dielectric rods, which need to be secured with specific fasteners. If the body of the smokehouse is made of metal, ebonite rings are used to insulate the raw material.

Advice: If metal pins are available, use insulating ebonite rings instead. Dielectric wooden rods are an additional option.

Photo 6: Dielectric materials like plywood or wood can serve as the foundation for a smoker with an electrostatic circuit.

It is necessary for the smokehouse’s body to have a cover. The spigot for attaching the thermometer and smoke exhaust hose (pipe) is fixed further on the lid. The ventilation system is connected to a hose that is fixed in the spigot.

Photo 7: An electrostatic circuit-powered smoke generator within a smokehouse.

Advice: Materials that are laminated or have plastic added to them are not thought to be appropriate for the body. They will release toxic substances when exposed to high temperatures.

Installing a cooler from the water supply system is thought to be the best way to control the smoke temperature. A serpentine hose, either made of plastic or metal, can be used as the cooling element. One end of a 1.5 cm-diameter hose is wrapped around the chimney and connected to the water tap, while the other end is connected to the drain.

Photo 8: The chimney aids in clearing the smoking chamber of extra steam.

In the bottom of the smoking chamber is a metal grid. It is connected to an anode by means of an insulated mains cable. Separate hooks are used to hang the prepared raw materials. The cathode is linked to the semi-finished goods.

Photo 9: Every item that is connected to the pole needs to be negatively charged.

Combustible materials are ignited and the construction is insulated with a lid. A visual cue that the transformer needs to be plugged into the socket is provided by the smoke that is being released.

The amount of raw materials to be loaded, the temperature of the smoke, the voltage used, etc., will all affect how long it takes to cook smoked meat.

1,5 mm stainless steel smokehouse (500x300x300)

Cost: 11,000 ¦

Brazier with a roof professional simplified (steel 4 mm)

Cost: 16,850

Brazier with a roof professional on wheels "Gothic" (MPK 2, steel 4 mm)

Cost: 21,500

Garden brazier with a roof and a fire-box (MSDN2, steel 4 mm)

Cost: 14,400

Stainless steel smokehouse

Cost: 19,500 ¥

brick brazier for restaurant

Cost upon request

Questions remain? We are happy to help!

How electrostatically smoked products differ from conventional smoked products

We can confidently say that we have no response. Apart from the cooking period, naturally. The biochemical reactions that take place in billets when smoke interacts with it all happen in the same manner and for the same duration as in traditional smoking. A careful person might wonder, "So what does this have to do with decreasing the smoking time?"

Only the smoke’s penetration into the food’s thickness is accelerated by the strong electric field used in smoking. Unlike conventional smoking, when the outer layers smoke better than the inner ones, the entire volume of the billets is equally soaked in smoke. We’ll go over how this occurs below. The same recipes that work for a traditional smokehouse also work for food preparation for smoking.

Billets that have been impregnated with burning chips or sawdust are allowed to ripen for several days. You can store them in the refrigerator or cellar at home. After electrostatic treatment, smoked products can be consumed right away in a smoke-filled environment, but it takes them two to three days to develop the proper flavor.

Electrostatic smoking not only expedites the cooking process but also ensures complete eradication of all pathogenic microorganisms from the meat. After turning on the high-voltage generator, the electric field’s bactericidal effect starts right away and peaks 10 to 15 minutes into the food processing process. They are removed from the chamber almost completely sterile after the smoking is finished. This adds even more benefits to electrostatic smoking.

We explore cutting-edge strategies to keep your home warm and energy-efficient in our guide to heating and insulation. The construction of an electrostatic smokehouse, a do-it-yourself project that blends science and artistry, is one fascinating strategy we examine. You can design and construct a smokehouse that efficiently extracts smoke particles from the air, guaranteeing a healthier and cleaner interior environment by utilizing the principles of electrostatics. This practical project not only makes your house more functional, but it also provides a fulfilling way to interact with technology and support sustainability.

Cold smoking cabinet with your own hands

Cabinet for smoking made of wood. It is not required to construct it using Hetinax or Textolite. These polymers include substances that are harmful to human health, such as cyanide and phenol. Metal The enclosure will cost more, and organizing the insulation will be more challenging.

Photo 2: An internal photo of the electrostatic smokehouse chamber device accompanied by an explanation. upper (left) and lower (right) sections.

Putting together a wooden cabinet that is roughly 70 by 50 by 100 cm. The cabinet door should close firmly on its hinges. Galvanized tin is used as the positive electrode (anode), and it needs to have a point protruding toward the meat. Maximum electric field strengths are produced in the direction of the meat at these points. The perfect smoking environment is produced by the smoke particles’ consistent adherence to the meat due to their varying electrical charges.

Triangular cutting is used to bend the tin at right angles in order to create the spicules. You can use a metal grate made of wire yourself in place of tinplate. The points are spaced out by 5-7 cm.

Spike-adorned anode panels are positioned left and right of the center (cathode) rod at a distance of 30-35 centimeters. A wire connects the anode’s two components. The circuit’s plus portion is grounded.

The materials used to make insulators are non-conductive. The insulator hole’s diameter should be at least 10–12 cm. This will stop current from leaking to the ground.

Cathode rod is fastened using a hanger of the proper length made of non-conductive material. The high-voltage generator’s minus terminal is linked to the cathode.

How to master yourself

As hard as it may seem, building your own smokehouse is not that hard. You can quickly prepare delectable meals on the electric smoker. The cold smoking method works better for fatty products because the excess smoke flows downward while the product is being cooked and is fumigated. The hot smoking method works best for cooking fish, chicken wings, and vegetables. The products will develop a crust at high temperatures, but their interior will still be juicy.

While electric smokers are not particularly costly, their growing popularity contributed to an increase in their cost. It is worthwhile to attempt building a smokehouse by hand as a result. Take an electric stove or refrigerator as a common starting point. You can build the appliance yourself if you have broken appliances at home. It is worth making a drawing in order to construct a smokehouse out of a stove or refrigerator.

A thorough design plan will assist the inexperienced master in creating a homemade gadget.

You will need the following in order to become proficient with the device:

• remove the cooling system device, remove the cladding;
• Drill a hole in the top of the casing in order to install a smoke exhaust pipe. You can connect a chimney to the pipe, then lead it closer to the hood. If done correctly, you can smoke foods indoors without the smell of smoke;
• At the bottom of the body is placed an electric stove, on it is placed a tray, where sawdust will slowly smolder;
• Over the tray with sawdust, a sheet is installed, where the fat from the products will run off;
• in order to put or hang food for cooking, it is necessary to install a grate or hang hooks.

The heating element and the housing are the two functional components of the handmade construction. Heat and smoke are released from the container containing the wooden sawdust, which is heated by the heating element that gets electricity directly from the network. It is worthwhile to fasten a thermometer to the exterior of the building so that you can keep an eye on the temperature while smoking.

Step-by-step process of assembling a homemade smoking mechanism

The prepared raw materials will be installed using dielectric rods as a support. Special fasteners are used to secure them firmly. Installing dielectrics—ebonite rings—to insulate the products is required if a metal object is selected for the smoking appliance’s main body.

It’s important to understand! This variation is not found everywhere. Ebonite rings are only utilized in conjunction with metal pins.

Another option is to use wooden rods. An excellent dielectric material is wood. The same method is used to select the material for the metal grate supports.

Picture 8 A wooden structure is the most suitable choice for the smokehouse’s body. Because of its dielectric qualities, wood offers greater operational safety.

A cover for the body is required in order to secure the connector. It is employed in the installation of a temperature measuring device as well as a chimney. After being fixed to the connector, the prepared tube is installed in the ventilation outlet.

A homemade smoking mechanism’s vertical box can be constructed from plywood, boards, or high-density cardboard. The dimensions are 400*400*600 mm as standard.

It is not unusual to find a smokehouse with additional cooling equipment. If you are building a stationary device, this model is appropriate. This saves space because it is not required to extend the chimney structure.

It’s important to understand! The enclosure should not be made of plastic panels or laminated materials. It is not advised to subject these types to high temperatures, t.к. They start to release toxic gases, which the raw materials in the area will absorb along with the smoke.

It is preferable to use a cooler that is connected to a cold water line in order to control the smoke curtain’s temperature. One way to replicate this device is by using a metal or plastic serpentine hose. Its diameter should be 15 mm. During the spiral, a tube needs to be wrapped around the chimney. Connect the water tap to one end of it, and the sewage drain to the other.

It’s critical to understand! By adjusting the chimney’s length from the smoking compartment to the generator, the temperature mode in the smokehouse can also be changed. However, this method is rarely used because of space limitations.

Photo 9: Mounting the chimney allows you to control how much smoke you smoke at a time. All production models come with integrated control sensors that enable the temperature and smoke level to be adjusted manually or automatically.

The lower portion of the chamber has a grid installed. It must be connected to the positive pole of the current source using an insulated wire.

Foods are hung separately from one another on hooks to prevent wet spots from forming where they touch. The workpieces then need to be attached to the negative pole.

Photo 10: The negative pole is attached to the food hanging pin.

A lid keeps the smokehouse sealed off from the outside air. To arrange the system of gathering the fat dripping from the products, a tray must be placed two to three centimeters above the bottom of the appliance. The ideal distance to prevent burning fat in the base is this one.

After that, the flammable materials are ignited. The transformer needs to be connected to the power source in order to see the smoke screen.

The weight and size of the raw material to be laid, its temperature values, and the power of the apparatus all affect how well a cooking session works on average.

Fireplace portal Caryatid White Marble

Cost: 85 700 ¥

Caryatid Crema Nova Fireplace Portal

Cost: 85 700 ¥

Caryatid Fireplace Portal Imperador Dark

Cost: 85 700 ¥

Fireplace portal Caryatida Imperador Light

Cost: 85 700 ¥

Caryatid Rosso Levante fireplace portal

Cost: 85 700 ¥

Fireplace portal Ampire Crema Nova

Cost: 73 200 Φ

Questions? We are happy to help!

Types of homemade smokehouses

All things considered, the three most well-liked options that are created by hand are as follows:

1. From a refrigerator. It is possible, using an old refrigerator, to make a homemade smokehouse from it. In this case, the design of such a device will be very simple, and the device itself will not take up a lot of space. To do this, you will need an old refrigerator that has already failed. First, it is necessary to remove the cooling unit in it, as well as all insulation materials. Next, you need to make a hole in the refrigeration chamber for further smoke removal through it. The tray is made using sheet steel. It is also necessary to get an electric stove, after which a tray with wood will be installed on it. In such a unit, smoke will be formed on average for up to 8 hours.

Remember that the amount of air present determines how long the wood will smolder. It will just catch fire if there is a lot of it. from multiple roasters. Such a variant is reasonably simple to put together yourself.

This variant’s primary benefit is that no parts need to be welded together. Firstly, it is best to buy multiple roasters. The only requirement is that they have a flat bottom, but other than that, they can be any shape. That means you have to take the handle off of the lid of one of the ducklings and put it on the underside. After making threads, install the second roaster onto the bottom mounts. Drilling holes is also required for the extraction of smoke. You can remove the grid from the refrigerator and use it to hang the products.

1. Several roasters.It is relatively easy to assemble such a variant on your own. The main advantage of such a variant is the absence of the need to weld any parts. To start with, several roasters should be purchased. They can have any shape, the main thing is that they have a flat bottom. So, on one of the duck pans you need to remove the handle from its lid, after which it should be installed on the bottom. To the bottom mounts, install the second duck pot, having previously made a thread. In addition, it is also necessary to drill holes for the smoke outlet. The grid itself, on which the food will be hung, can be taken from the refrigerator.

1. Hot smoking.The easiest way to make a smokehouse is to equip a bucket for this purpose. Quick and very convenient. The essence of the design is as follows:

• First of all, the bucket must have a lid, which must be fitted as tightly as possible for smoking;
• inside the bucket, place the grate on three legs and then fix it at the desired level;
• It is also possible to make the grate double (in this case, productivity will increase).

First, the bucket’s bottom is covered with sawdust. The salted fish is then put on a grate that has been placed. The bucket is then placed on the fire and the lid is shut as tightly as feasible. The smoking will end in about thirty minutes.

Electrostatic smokehouse with your own hands

The chimney outlet has a rubberized fabric sleeve installed. It is guided through the shutter and out to the window. You can then affix the smokehouse to it after that. In the installed cooler, two thirds of the water is filled in the water shutter. Following the removal of the high-voltage unit, the products are suspended from brackets. Afterwards, it will be possible to lower the high-voltage unit back into the chamber. The high voltage unit and the control unit are also connected to the electric current.

Put the wood inside the smoke generator after that. Taking fruit species is desirable. The mains are connected to the smokehouse. The water collector is taken out and the brackets are cleaned as soon as the smoking process is finished. However, let’s learn how to generally construct one of these electrostatic smokehouses by hand.

The electrical circuit is the only area where the electrostatic smokehouse is designed differently. Ten to twenty volts DC are the voltage range at which smoking occurs. Industrial installations use specific transformers. Enough to remove a transformer from an outdated television set.

Apart from the transformer, you will require a voltage multiplier, a resistor with a maximum value of 7 kOhm, an insulated mains cable, an KT 817 or KT 836 transistor, insulating rings made of ebonite or another refractory material, and metal mesh made of any metal.

If you choose to use a vacuum kinescope with a transformer from a new TV set, the multiplier is already there in its integrated form. It emits a direct current as a result. Nothing new needs to be invented. Transistor and limiting resistor serve as the foundation for the construction of the power supply. They are linked to the counterclockwise transformer leads 9 and 11. The output stage is free of the high voltage. In any case, one must not confuse the polarity. This is the reason it’s important to keep in mind where the positive and negative leads were connected when disassembling the transformer.

Models of high-voltage generators are intended for use in smokehouses that can hold five to ten kilograms of meat. The large smokehouse is still operational, but the smoking process is done at a distance.

The smoking chamber, control unit, high voltage unit, and smoke generator are the parts of the smokehouse. Within the smoking chamber, three grids are installed to create an electrostatic field. On either side of the chamber, there are two of them. One is found in the middle. They are linked to the DC generator’s cathode. This creates voltage that approaches 20,000 volts. For this reason, all of these hanging product electrodes need to be properly insulated from the housing.

Other contact methods can also be used to fix homemade needle electrodes. They can be installed with nails and sharp steel wire segments. On the hook where the food is stored, the anode is connected. The current generator’s circuit is not difficult to understand. Because of this, assembling it with your hands won’t be too difficult. Many relevant drawings for electrostatic smokehouses are available online, making it easy to assemble for anyone with a rudimentary understanding of electrical engineering.

Overview of finished products

It’s important to consider the various models available, read customer reviews, and select the most practical and appropriate option for each buyer when selecting a smokehouse. Customers seem to think that stainless steel universal models are better suited for domestic use because you can cook a range of foods at different temperatures with them.

One should carefully consider a model’s volume, ventilation, and how tightly the lid fits the body.

Hanhi smokehouse has received good reviews. The Finnish Hanhi smokehouse is available in 10, 20 and 30 liters. The 20-liter model is equipped with an electric heating element. The material for this model is stainless steel with a thickness of 2 mm, all products have a special tray, where the fat will be collected. On the lid of the design there is a thermometer, which allows you to adjust the temperature during the operation of the unit. Using a special smoke vent, you can not be afraid of the smell of smoked meat in the room during the operation of the unit. Although judging by the reviews, the smell of smoke in the room is still a little present. Food is smoked in the Hanhi Finnish smokehouse for an hour.

For cold and hot smoking you can choose the electric smokehouse "Idyllia". The product looks like a cabinet, on which a control panel is installed. The unit stands vertically, which allows it to take up a little space, not less than a medium-sized refrigerator will take up. The unit works from the mains, you just need to plug it in. The smokehouse has dimensions of 500x600x1300 mm, the weight of the device is 9 kg. Products weighing 25 kg can be loaded into the unit at a time, and up to ten loads can be made in one day. It takes up to 3 hours to cook hot smoked dishes. Using the method of cold smoking, it will take 2-3 hours to cook meat products and up to 90 minutes for fish products.

Requirements, advantages and features of the electrostatic smokehouse

Such a device functions in particular weather conditions. The following conditions must be met for a microclimate to exist: air humidity cannot exceed 80%, and temperature cannot rise above 20–25 degrees Celsius. The best performance will be ensured by these parameters. To get smoke out of the room, point the smoke outlet—a special pipe—in the direction of a window.

The device of electrostatic smoking is not complicated, it is easy to understand by yourself. Before starting work, the products are fastened to the hooks. You can find calculations on how much of a certain product can be stored at a time in the special literature or take into account the requirements of recipes. To get smoke, it is enough to use one piece of wood. This can be ordinary sawdust or special purchased briquettes, which are put into the smoke regulator. The electric heater will heat them up to the formation of smoke. The smoke will rise up and create a positive charge, which is the basis of smoking. Thanks to this feature, the smoke will be in much better contact with the products, because they are charged with opposite charges, and, accordingly, the smoking process is reduced to one day.

Compared to traditional smoking, electrostatic smoking happens much faster.

The chimney is where excess smoke is expelled outside. Additionally, the smoke effect is avoided. Try to abide by the safety instructions when using the electrostatic smoker to prevent issues and mishaps. You should never touch the food in the smokehouse while the appliance is operating. Before beginning any food-related operations, turn it off. Food should not come into contact with the smokehouse walls when being stacked.

Making sure that moisture does not get on the socket is a must. It is advisable to avoid touching the device while it is turned on and to maintain a safe distance from it. Its operation doesn’t consume a lot of energy.

Of course, you can purchase this device from a store or online. However, it will yield far higher profits.

Materials Needed

Step-by-Step Instructions

Galvanized Metal Sheets, Metal Grate, Insulating Material, Heating Element, Fan, Thermometer, Power Source

1. Cut metal sheets to desired size for smokehouse structure. 2. Assemble metal sheets into box shape, leaving one side open for access. 3. Attach metal grate inside for shelves. 4. Line interior with insulating material. 5. Install heating element at the bottom and fan at the top for air circulation. 6. Connect thermometer to monitor temperature. 7. Ensure proper ventilation and safety precautions. 8. Power up and enjoy smoking your own food!

A satisfying and useful project for homeowners hoping to lower their heating expenses and enhance indoor air quality is building an electrostatic smokehouse. These do-it-yourself smokehouses efficiently capture smoke particles and other pollutants by using the power of electrostatic precipitation, keeping them from spreading throughout your house.

Building your own electrostatic smokehouse has several benefits, one of which is that you can tailor it to your own requirements and space limitations. You can create a smokehouse that performs exceptionally well and blends in seamlessly with the design of your house, regardless of the size of your basement or utility room.

In addition, inexpensive substitutes for industrial air purification systems are homemade electrostatic smokehouses. For a fraction of the price of pre-built units, you can build a highly efficient smokehouse using easily accessible materials and simple electrical components. A greater number of homeowners looking for environmentally friendly heating and insulation options can afford it.

Beyond the immediate advantages of lower heating costs and cleaner indoor air, building an electrostatic smokehouse can also make a house greener and more ecologically friendly. You’re contributing to the reduction of air pollution and the mitigation of the environmental effects of residential heating systems by minimizing the release of smoke and other pollutants into the atmosphere.

To sum up, there are a lot of benefits to building an electrostatic smokehouse yourself, such as better indoor air quality, financial savings, customizable options, and environmental sustainability. You can build a smokehouse that complements your commitment to eco-friendly living while also improving the comfort and health of your house with a little do-it-yourself effort and some simple materials.

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