Conversion of a failed one household appliance into a functional smokehouse is not just a way of recycling, but also an opportunity to get an excellent unit for preparing delicacies.
Old refrigerator has an ideal design: hermetic walls, tight seals and sufficient internal volume, which makes it the best candidate for remodeling.
In this article we will analyze all the technical nuances of creating a smokehouse, from choosing the location for installing the heating elements to the correct arrangement of the chimney for cold smoking.
Selecting and preparing the refrigerator body
To create a high-quality smokehouse, old Soviet models such as “ZIL” or "Saratov", since their metal body is thicker, and the internal coating is more resistant to high temperatures.
Modern plastic refrigerators can also be used, but they require more careful handling of temperature so as not to melt the internal liner and avoid toxic fumes.
First of all, it is necessary to completely empty the chamber of all internal components: shelves, drawers, compressor and pipe systems.
Pay special attention to dismantling thermal insulation if it is made of foam plastic, which is highly flammable; in older models, glass wool was often used, which must be carefully removed in a respirator.
It is better to clean the internal walls of glue residues and dirt, and then calcinate with a burner to burn out all organic residues that can give off an odd odor when smoking.
- 🔧 Remove the rubber seals from the doors if you plan to heat up inside the chamber, since the rubber can melt.
- 🔧 Seal or weld all unnecessary technological holes, leaving only those necessary for ventilation.
- 🔧 Check the tightness of the doors, if necessary, install additional spring ones locks.
⚠️ Attention: Never use refrigerators in which chemical reagents or toxic substances were stored in the chambers for remodeling, since it is almost impossible to remove the smell from porous metal structures.
If you have chosen a model with a plastic interior, consider lining the internal walls with thin sheet iron or stainless steel steel to protect the plastic.
Necessary tools and materials
Assembling a smokehouse requires a certain set of tools, without which high-quality rework is impossible.
You will need grinder with metal discs for cutting the body, an electric drill for drilling holes for fasteners and heating elements, as well as a welding machine if you plan to create a stationary structure with a metal chimney.
For the electrical part, heat-resistant wires that can withstand heating up to 200-300 degrees, and a reliable thermostat are required.
☑️ Preparation for assembly
Materials for heating element can vary: you can use ready-made tubular electric heaters (TEHs) from electric stoves or assemble a structure from cast iron “pancakes”.
For the tray in which the wood chips will smolder, you will need thick-walled steel or cast iron, since thin metal will quickly burn out from the constant heat.
Don’t forget about a metal grate or stainless steel hooks for hanging products inside the chamber.
Installation of the heating element and hearth
Installation of the heater is the most critical stage that determines the efficiency of the entire structure.
There are two main ways to organize heat: an electric heating element installed directly at the bottom of the refrigerator, or an external hearth with a supply system smoke.
When choosing the electric option, the heating element is mounted at a height of 10-15 cm from the bottom on special insulators or brackets made from corners.
It is important to ensure reliable isolation of the mounting points from the body to avoid short circuits, and use heat-resistant insulators.
If you plan to use the option with an external hearth (for cold smoking), then a hole with a diameter of 50-80 mm is made in the lower part of the side wall or in the bottom (if the refrigerator is raised).
A metal pipe leading to the firebox is welded or hermetically joined to this hole, located to the side or below the level of the chamber.
Such a system allows the smoke to be cooled before entering the chamber, which is critical for obtaining high-quality cold smoking.
Calculation of the power of the heating element
For a chamber with a volume of 200-300 liters (standard refrigerator), the optimal power will be 1-1.2 kW. A more powerful heater (1.5-2 kW) will be required if you plan to smoke in the open air at low temperatures in winter, but in this case it is necessary to install an accurate thermostat.
To control the temperature, be sure to connect a thermostat with an external sensor that will control the heating inside the chamber.
The thermostat sensor should be placed at the level top shelves, where products are usually placed in order to control the actual smoking temperature.
Ventilation and smoke removal system
The quality of smoking directly depends on the air circulation inside the chamber.
In the upper part of the refrigerator, usually at the exit point of the freon tube or a specially drilled hole, it is necessary to organize hood.
The diameter of the exhaust hole should be 20-30 mm; a hole that is too large will lead to loss of heat, and a hole that is too small will result in excess moisture and bitterness in the products.
To adjust the draft, a damper or damper is installed on the exhaust hole, which allows you to change the intensity of the smoke circulation.
Some craftsmen install a small fan on the top hole for forced exhaust, but in the classic design, natural draft is sufficient.
In the lower part, opposite the heating element or the entrance of the chimney, there must be holes for the flow of fresh air, ensuring smoldering of the wood chips.
| Type of smoking | Temperature (°C) | Process time | Requirements for ventilation |
|---|---|---|---|
| Cold | 20-30 | 2-5 days | Minimum, long chimney |
| Semi-hot | 50-70 | 12-24 hours | Medium, humidity control |
| Hot | 90-120 | 2-4 hours | Active, fast warming up |
Correctly setting the dampers allows you to create a “languishing” effect when smoke lingers inside, but not stagnates completely.
Hot and cold technology smoking
The versatility of a homemade smokehouse from the refrigerator allows you to use both methods, but the design must be adapted to a specific process.
For hot smoking it is enough to place the wood chips directly on the bottom (on a baking sheet) or above the heating element, tightly close the doors and turn on the heat.
The temperature quickly rises to 90-100 degrees, and the product is cooked under the influence of hot smoke and high temperature.
This method is good for cooking fish, chicken and meat that need to be eaten in the near future.
Cold smoking requires more complex preparation: the products are pre-salted and dried.
Smoke for this method must be supplied cooled, so the length of the smoke pipe from the firebox to the chamber must be at least 2-3 meters, or a special cooling system must be used.
The temperature inside should not exceed 30-35 degrees, otherwise the product will simply will cook.
⚠️ Attention: When cold smoking, it is critical to use only hardwood; Conifers (pine, spruce) contain resins that will make the product bitter and unsuitable for food.
The cold smoking process can last several days, so make sure that your structure is sealed and safe for long-term unattended operation.
Safety rules and first launch
The first launch of a homemade device is a stress test for all components of the structure.
It should be carried out outdoors, away from flammable objects and buildings.
Turn on the heating element at full power and leave for 30-40 minutes without food to burn off the remaining factory oils, paint or technical fluids.
At this time, check all electrical connections for heating of the wires and sparking.
Be sure to check the stability of the structure: if the smokehouse stands on legs, they should not wobble, and if suspended, the fastenings must withstand the weight of the products plus the weight of the chamber itself.
During operation, make sure that the electrical wiring does not touch the heated body of the refrigerator.
If you use an open fire in the firebox next to the refrigerator (for cold smoking), make sure that the firebox materials do not transfer direct heat to the walls of the chamber.
Regularly clean the tray from carbon deposits and resins, as their ignition can lead to an uncontrolled increase in temperature inside the chamber.
Frequently asked questions (FAQ)
Is it possible to use an aluminum refrigerator for smokehouses?
Can be used, but with caution. Aluminum has high thermal conductivity, so these smokehouses heat up and cool down quickly. However, thin aluminum can warp at high temperatures of hot smoking, so it is recommended to strengthen the body or use modes with less heat.
Which wood chips are best suited?
Alder, apple, cherry and beech are considered ideal. Alder gives a classic golden color and soft taste. Fruit trees add sweet notes. It is strictly forbidden to use oak (it gives bitterness and makes the meat tough) and any coniferous species.
Do you need to remove rubber seals from doors?
When hot smoking (above 80°C), it is better to remove rubber seals or replace them with heat-resistant ones, as they can begin to melt and release harmful substances. For cold smoking, standard seals are excellent, providing the necessary tightness.
How to get rid of the smell of plastic in a new smokehouse?
It is necessary to carry out a “idle” burning procedure. Load the chamber with sawdust, turn on the heating to maximum power and leave for 1-2 hours with the door open or good ventilation so that all volatile compounds are ventilated.