Do-it-yourself smokehouse made from medical bix: how to make it, grill dimensions, video, photo

Why is the container suitable?

You can create an excellent smokehouse from medical bix without any problems thanks to its cylindrical shape and some other design features:

Size. It is sufficient to place racks (shelves) inside, on which a variety of products for smoking and a container for collecting dripping fat will fit.
Device. The presence of a convenient hinged lid with a lining that fits onto the body eye and closes with a hanging chain hook.
Heat-resistant material. It is able to withstand fairly high temperatures when used, so there will be no problems with burning sawdust, leaves and branches.
Corrugation. The walls have lattice openings designed to admit sterilization steam.

What is medical bix, aka sterilizer

Medical Bix is a special container that is closed with a lid. Sale of medical equipment at lkmed.ru .
It sterilizes surgical instruments, gowns and other medical materials. The devices are usually made of stainless steel and can have different shapes and sizes. Bix is often used as a camp smokehouse. Designs of this type are very convenient to use and have a fairly long service life. To make such a simple smokehouse, you only need a few minutes and a few additional materials. Also, several grates are additionally used on which food is placed. Dumpling pans, dumpling pans or racks taken from an old refrigerator are suitable for this purpose. They are installed using stands on one or two levels. Particularly popular are stainless electrodes or fairly thick stainless wire. They are assembled into a grid using electric welding and installed inside the smokehouse.

The device of a medical bix and why it is ideal for making a smokehouse

A small smokehouse, which is made from a sterilizer, has a huge number of advantages. The main ones include the following.

Medical steel has excellent strength and can easily withstand even very high temperatures.
Stainless steel can be easily washed from grease or soot using the simplest detergents. It is acceptable to use metal wool, which will not leave scratches on the structure.
The lid closes tightly enough and is additionally secured with latches. Thanks to this, the smokehouse is convenient to move from place to place.
There is a special handle on the lid of the sterilizer that can be used to carry the device.
Bix has special holes in the bottom or sides through which steam escapes during sterilization. During smoking, smoke will escape through these holes.

Materials and design elements

To make a smokehouse you will need:

Unused metal medical band.

It is a box for sterilization and storage of dressings, gowns and surgical linen, consisting of a cylindrical body and a hinged lid, which has a cover that fits onto the eye of the body and is secured with a hook suspended on a chain.

There are lattice-type holes in the walls of this device to allow steam to enter during sterilization. The dimensions of the medical box can be different, but for making a smokehouse it is better to use a box with a height of 390 mm x 190 mm.

Stainless steel gratings - 2 pcs. One of them should be slightly higher, and the second should be lower by about 80 mm. (You can also use an old dumpling maker or a metal mesh with cells for this purpose). It’s even better to take one grate and a metal tray to collect grease.

The basis of the smokehouse is a medical bix, its walls are equipped with lattice holes. The dimensions of the box may vary, but for the purpose in question, a specimen with dimensions of 39x19 cm is best suited. Dressings, surgical linens, and gowns are stored and disinfected in it. The device consists of a cylindrical body with a hinged lid attached to it. The design includes a cover that is placed over the ear of the case; it is secured with a hook (the latter is hung on a chain).

Medical Bix

You also need to select two stainless steel grates, one will be installed higher than the other, with a distance of about 8 cm left between them. They can be replaced with a strong mesh or an old dumpling maker. Dripping fat will accumulate on the drip pan.

Before you start making a smokehouse with your own hands, you need to thoroughly wash the medical bix.

Design, diagrams and drawings of a bix smokehouse

A medical bix (sterilizer) is a sealed metal vessel, so it is suitable for creating a smoking apparatus. The basic diagram of this device looks like this: the design consists of two levels - a tray for draining fats from meat and fish and a working surface (mesh) on which to cook. Both the products and the container are placed on stands. Sawdust to create smoke is placed in the lower part, and the structure is covered with a lid on top.

The shape of the smokehouse is a small cylinder

Essentially, it is a large “pan” with a lid that is placed on the fire. The hot smoking process takes place inside the bix. This occurs by maintaining smoke from sawdust from aspen or other trees.

A diagram of a medical bix will help you understand its structure

Required materials and tools

There are various schemes for independently constructing smokehouses. Some of them require quite a lot of material, but when using medical bixes you will need only a small amount of auxiliary elements:

Two bars on legs. They should be easily placed inside the box in terms of volume. The gratings should be selected so that they are not subject to corrosion and are based on heat-resistant material.
A container (tray, plate, etc.) where fat will be collected. Selected according to the amount of fat released during smoking and resistance to high temperatures. Such utensils can be the tray included in the set of bins.
Bix grid. You can use a metal mesh or a so-called dumpling maker.

Necessary materials

The bix smokehouse is made from the following components:

A tray designed for the accumulation of fat masses.
Metal medical bix.
Two stainless steel grates.

All listed devices must be pre-prepared and thoroughly washed. These are necessary steps in the process of constructing such a useful device in the household.

The basis of a homemade hot smoked smokehouse is a medical bix, which is made of metal. It should have dimensions of 390 x 190 millimeters. The tray in which fat masses will accumulate can be either metal or ceramic. The gratings are selected in accordance with the dimensions of the container used.

Manufacturing process

To make a convenient and functional unit, you should use the following guide:

We cut the edges of the grill so that they can fit tightly into the sterilizer.
We insert the grates and place a ceramic or metal tray on the lower tier, which is necessary to collect the fat that drains from the processed products. On the grill that is located higher, poultry, fish and meat will be laid out.
We fill the bottom of the device with wood chips and small pieces of wood. The optimal filling is formed from fruit trees, especially apple trees. If you use alder chips, the products will acquire a characteristic sour aftertaste. Coniferous wood cannot be used as kindling material, as it releases resin intensively.
To protect the edible filling from saturation with harmful components from the smoke, the wood chips must first be soaked and brought to a semi-dry state. Thanks to this measure, smoke coming from the lower layers will pass through the upper moistened wood, thereby being cleared of carcinogens.

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Do-it-yourself smokehouse from bix
Using such a design does not imply the use of a large volume of kindling material; an excess of smoky mass will cause bitterness in the products.

The gratings are cut out in accordance with the dimensions of the box; they must be aligned so that the minimum gap does not interfere with their retention on the walls. Metal scissors, wire cutters, and pliers will come in handy here. The cells of the stainless steel workpiece must be small in size so that products do not fall through them.

Before you start assembling the smokehouse, you must:

Rinse all structural components so that no harmful impurities along with the smoke end up on the products intended for smoking.
Adjust the grates so that they fit well in the sterilizer. The top grill will contain meat, lard or fish. It should stand approximately 8-10 cm above the bottom one, on which there will be a container for fat that drains during smoking.
Do not forget about the holes on the walls of the device, which will serve to release smoke during smoking. As a rule, they are present in every similar medical item; they only need to be released by unscrewing the screws and screws.

You can use standard racks with stainless steel legs; they can easily be found in the section of a hardware store that sells microwaves.

You will need a grate to put the bix on the fire if you are going to smoke outdoors. It should be larger in parameters than the smokehouse itself, and have legs of approximately 15 cm, so that it can be placed on coals or firewood, and a bix placed on top.

To begin with, the bixa and grates need to be thoroughly washed. Then we move on to “assembling” the device:

We cut out the grates with our own hands so that they fit tightly into the sterilizer.
We install gratings. At the bottom there will be a tray into which the fat that melts during heat treatment will drain. We install a grate a little higher in which the smoking products will be located.
Place wood chips and small pieces of wood at the bottom of the smokehouse. It is best to use an apple tree or other fruit trees as backfill. When using alder wood chips, smoked meats will acquire a unique, sour taste. Softwood kindling material is not suitable for these purposes due to the release of resin.
To prevent harmful substances from getting into the food being prepared, it is recommended to soak and lightly dry the wood chips before use. In this case, smoke from the lower layers, passing through the upper moistened layer of wood chips, will get rid of the carcinogens present in it.
Smoking in such a smokehouse does not require the use of a large amount of wood chips, since its excess will lead to an increase in the smoky mass and the appearance of bitterness in the prepared products.

general information

What is bixa? A reasonable question, since not everyone is familiar with this word. So, a bixa is a metal round or rectangular box in which already sterilized linen and medical uniforms (gowns, shirts, etc.) are sterilized and stored. The design feature consists of small holes on the walls of the container through which steam escapes during the sterilization process. In most cases, they are made of stainless steel, which is ideal for future smoking.

A hot smoked smokehouse made from a medical sterilizer is an extremely convenient device where you can not only store food, but marinate and transport it to your destination. This container is, in principle, very convenient and can be used even at home.

Selection of tools

So, to make a smokehouse from medical bix with your own hands, you will need the following items:

Medical bixa, which it is advisable to buy from medical equipment so that it is previously unused. Despite the fact that everything is “killed” during the sterilization process, it is still better to work with new equipment. It is better to give preference to stainless steel devices rather than a nickel-plated box, since sooner or later it will begin to rust.

Two stainless steel grates - high and low with a difference of about 80 mm. If you have a dumpling grid on your farm, on which you roll dough with meat, great, if not, you can find rectangular stainless steel grids. The difference in height is fundamental. The most ideal option is a grate and a stainless steel bowl so that the fat does not drip onto the fire, otherwise all the food will burn instantly.

After watching the video, you can make a smokehouse with your own hands without much effort.

VIDEO: How to adapt bixa to a smokehouse

Step-by-step assembly instructions

Assembling a smokehouse from medical bix with your own hands is easy and simple; to do this, you must adhere to the following procedure:

Before assembling the structure, you should thoroughly wash the sterilizer itself and the grilles along with the tray.
We insert the grates tightly so that they do not collapse or slide on top of each other, otherwise the smoking process will drag on for a very long time.
We add wood chips and small pieces of wood to the bottom of the apparatus. It is recommended to use either fruit trees or deciduous trees as firewood, with the exception of alder. For unknown reasons, it gives products a specific taste with a sour aftertaste, which not everyone likes.

Conifers are not suitable for these purposes, since the resins contained in them can significantly spoil the taste of the finished product.

The main problem that accompanies smoked products is the concentration of carcinogens during the cooking process. A few minutes before loading the food, soak some of the wood chips in water, remove them and place them on the surface. After 5-7 minutes it can be placed in the bixa on top of the dry one. During smoking, the smoke will first pass through a layer of damp wood, which will retain such harmful carcinogens.
We place a metal bowl on top of flammable materials, where the fat will drain, and then we place grates on top of it. It is on them that they lay out what they plan to smoke - meat, fish, vegetables.

It is not recommended to use too much wood chips, branches and other wood fuels. There should not be a lot of smoke, otherwise the taste of the food will be disgusting. It should be in moderation - the bottom layer is densely filled, on top of which a certain amount of wet shavings or wood chips is placed.

Here, in fact, are all the subtleties of assembling a smokehouse from bix with your own hands. Now you need to figure out how to use such a device.

Wood selection

When using a smokehouse from a medical sterilizer, you should take into account the characteristics of the wood material that will be used for preparing smoked meats. Such care is necessary for the simple reason that the taste and aroma of prepared dishes depend on wood.

Thus, each individual type of wood gives a special taste and smell to the finished smoked product:

aspen will give meat and fish a delicate, pleasant flavor;
birch will give smoked meats a good aroma, but the taste will be a little tarry (it is important to use birch branches without bark);
oak will saturate dishes with a strong, pronounced aroma;
fruit branches and wood chips are ideal for preparing food; moreover, this type of firewood is also recommended for use for barbecue or shish kebab.

Smoking process

Once you have assembled the structure, you can begin to use it. First, we pour wood chips onto the bottom of the device, on top of which we place a tray to collect fat. Now we place the grill for smoked meats and lay out fish, meat, sausage and other products that you want to smoke on it.

You need to know this! It will take about half an hour to cook fish in this setup. Poultry cooks in 45-50 minutes, while beef, lamb and pork will take no more than one hour. The cooking time must be counted exactly from the moment smoke appears from the container (through the holes). And thanks to the closing/opening of the holes in this box, you can regulate the smoking temperature and the amount of smoke in the smoking unit.

Terms of use

The box with the filling is placed over the fire; when the wood chips begin to smolder, the smoke will have the expected effect on the taste of the products. Coals, firewood or a gas flame should be 15 cm below the bottom of the sterilizer (for example, you can place it on a grill grate or provide 3-4 legs). The structure must have holes through which smoke will escape.

As a fireplace, you can use a gas burner or a small fire lined with several bricks. If necessary, the grease tray can be replaced with a few fresh cabbage leaves, overlapped on the bottom rack; rhubarb can also come in handy here. Plant “helpers” will keep meat juice from getting into the sawdust and, to some extent, clean the smoke from harmful substances.

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When using a homemade unit, it is necessary to take into account the specifics of the wood material, as it will determine the aroma and taste of the finished dishes. Experiments are appropriate here: by combining sawdust and several types of wood chips in different proportions, you can obtain an exquisite culinary technology.

It's worth keeping in mind:

thanks to aspen, you can achieve a delicate consistency and mild aroma of products;
oak also produces a pleasant, but stronger aroma;
Birch can give a good smell, but it may leave a tar aftertaste. Such wood must be cleared of bark.

Sawdust and small branches of apple and cherry trees will give smoked dishes a very pleasant tart taste. If you want a more piquant combination, you should add mint and juniper to the bottom layer.

The operational life of a bix smokehouse is determined by the intensity of its use, the thickness of the metal and the specifics of the base material. Nickel boxes burn out quickly, they will last a couple of seasons at most. Stainless steel sterilizers with a thick bottom prove to be more durable solutions; here, the heat-resistant alloy is able to cope with the effects of heat from below and smoldering sawdust inside for several years.

To ensure that the device lasts as long as possible, it should be washed thoroughly after each use and should not be exposed to heat when empty.

When using a home-made smokehouse, it is necessary to take into account the characteristics of the wood material that will be used for smoking, since the taste and aroma of the prepared dishes will depend on it. To achieve the best effect, wood chips and sawdust of different types can be combined in different proportions.

Aspen will give products a delicate, pleasant taste.
The oak will give them a strong but very pleasant aroma.
Birch will saturate them with a good smell, but will give them a slight taste of tar. However, it must be used without bark.
Cherry and apple tree branches and sawdust will give smoked products very good taste. You can also use juniper and mint to add some spice.

Preparing the required components

Before using a home smokehouse for hot smoking, you must stock up on dry wood, coal, wood chips, twigs or sawdust in advance. The fuel material should be selected especially carefully, since the taste and aroma of the resulting product will directly depend on it.

Without the right fuel, a homemade smokehouse will not work. Preparing the branches is an important step in the smoking process. Experts in this field advise using stumps and wood chips from various types of trees. Depending on individual preferences, you can select one type or another to achieve certain taste qualities:

the use of aspen will give the products a unique and mild flavor;
oak will saturate the products with a pronounced and strong aroma;
Birch will give a fresh, honey smell.

An excellent solution would be to use apple or cherry branches. When smoking, be sure to take into account that it is not recommended to use coniferous wood chips for these purposes, as they emit resin. In order to minimize the content of harmful substances in the branches, it is necessary to first soak them and dry them thoroughly. Otherwise, the product will not only smell unpleasant, but may also cause poisoning.

How to use

If you are going to use bix outdoors using a fire, then you need to stock up in advance:

dry firewood;
coal;
wood chips, twigs or sawdust from trees and shrubs.

When using the device, you need to carefully select the smoking material, since it will affect the aroma and taste of the product.

Preparing branches

To achieve the best results, it is recommended to use wood chips and cuttings from different types of trees in all possible combinations. Properties of some plants when smoked:

aspen gives smoked meat a soft and unique flavor;
oak is able to imbue the product with a strong, pronounced aroma;
Birch gives a fresh “honey” smell, but the impression is slightly spoiled by a drop of tar in the taste: the bark must first be removed from the branches.

Cherry and apple tree branches are excellent for smoking. Experienced smokers add mint and juniper branches to them for an original taste.

You can also use dry branches. To minimize the content of harmful substances in them, it is recommended to soak them and then dry them. This will allow the smoke to remove carcinogens in the upper moist layers of the branches.

Preparing the smokehouse

The algorithm of actions is as follows:

We place smoking material at the bottom of the bix - when it smolderes, smoke is released.
We put a net with legs, and on it - dishes for fat.
On the top grid we place the products prepared for processing in one layer and at some distance from each other. They must be placed so that there is a gap from the wall of the device.
Upon completion of the preparatory procedures, tightly close the device and place it on the fire using a grate on legs or bricks. At home, we place the smokehouse on a gas or electric stove.

After everything is assembled and put on fire, you need to watch for the appearance of smoke in the holes on the side of the bix. They can also serve as temperature regulators when they open and close. From the moment the smoke appears, namely from where the smoking time is recorded, the following must pass:

for the fish to be ready – half an hour;
for chicken and lard to be ready – about an hour;
for pork to be ready – 2 hours.

Among the fish and seafood that are well suited for smoking at home, trout, perch, bream, capelin, salmon, carp, cod, flounder, crabs and shrimp. You should not place very fatty fish in the sterilizer; it may acquire a rancid taste due to burnout of oils.

In addition to the traditional ribs and pork tenderloin, the grill can accommodate meat products such as sausages, sausages and lard, as well as chicken legs, fillets and wings. Craftsmen recommend smoking whole vegetables so that they retain their juice - bell peppers, corn on the cob, eggplants, young zucchini.

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The bottom of the sterilizer must be evenly covered with a thin layer of small chips, a tray should be installed on the lower lattice tier, and raw materials on the upper one. Fish will be ready within half an hour, game and poultry will be smoked 15-20 minutes longer. Any red meat should be exposed to smoke for at least an hour.

Smoked fish made in a bix smokehouse

The smoking process starts only after smoke pours out of the holes provided on the body. To regulate the cooking temperature, you need to open or close these vents (the intensity of filling the container with smoke will change). The correct algorithm for laying raw materials: you need to place the pieces in one layer so that there is some distance between them and the body.

After filling, the sterilizer is tightly closed with a lid and the structure is placed on low heat. In particular, this could be a fire, a blowtorch, or a gas stove. In personal plots, they usually lay out a barbecue so that the smokehouse stands level on it, make a platform stand, or take a large metal grate.

Before use, the fish must be gutted, but the scales must be left; the inside is rubbed with a mixture of salt and spices. Large specimens are divided into two parts so that it is convenient to process each of them separately.

Poultry and meat are also prepared: washed, cut, salted to taste and the appropriate spices are added (so that the dishes are not bland, it is better not to skimp on either one). Many people pre-marinate medium-sized pieces, keeping them in the active mixture for a couple of hours. After use, the container must be freed from any remaining wood chips, fat, food, burnt pieces and washed thoroughly.

Owners of such modernized boxes note that the efforts will pay off in full: the device is fuel-efficient and easy to use, allowing you to enjoy the smoking process and fully enjoy the aroma and taste of home-cooked dishes. Delicacies turn out tastier, more beautiful and healthier than factory-prepared ones.

How to make gratings?

It is recommended to make them from stainless steel. The size of the gratings must fully correspond to the diameter of the bix. They must also be tightly secured inside the device.

When choosing a grate, you should take into account that the stainless steel rod should be small. The smaller it is, the better. Otherwise, food may simply fall through large cells.

It is not recommended to use a grate made of ordinary metal, as it is susceptible to rapid rusting. As a result of this, it will have to be changed frequently, since rust has a detrimental effect on the products during smoking. After making the grates, you need to install them correctly in the smokehouse. To do this, you should adhere to the following recommendations:

The first grate is installed in the smokehouse so that food can be laid out on it. It is recommended to mount it inside the cylinder at a height of 10-15 centimeters from the bottom.
The second grate is necessary in order to install the smokehouse on the fire. In this case, it is very important to maintain certain distances. The length of the legs on which the grate is located should ensure relative proximity to the smokehouse. Usually 15 centimeters is enough.

If the listed recommendations are not followed, the smokehouse will not work properly, and the quality of the prepared products will be low.

Possible problems and their solutions

When smoking in a bix mini-smoker, not everything always goes smoothly. You should find out the cause of the problem and fix it:

The product turns out bitter. Perhaps they put too many twigs in the bix. Try to reduce the amount of fuel - such devices are not designed to emit a large volume of smoke.
Smoked fish does not have a very pleasant taste. Most likely, you used too fatty an individual. Place only low-fat varieties in the smoker.
The meat or fish product burns. Typically, rhubarb is used in such cases. If this plant is not available, then cabbage or burdock leaves are quite suitable.

It is quite easy to make a smokehouse from medical bix at home, since it requires minimal costs and very little time for assembly. The result will be amazing and will exceed all expectations, and you will be able to enjoy aromatic smoked meats while preserving almost all the beneficial substances. At the same time, in terms of quality they will not only be inferior to store-bought smoked products, but will also surpass them.

Do-it-yourself smokehouse made from medical bix

To properly make a smokehouse from medical bix, you need to adhere to the following algorithm:

We make gratings so that they fit tightly into the bix.
We mount the grates just above the tray, in which fat will accumulate during heat treatment.
Chips are poured onto the bottom . Before use, it is better to soak them and dry them a little. This way you can prevent unwanted particles from penetrating into the food you are cooking.

Smoking in this way does not require a large amount of shavings. This is explained by the fact that its excess can cause bitterness in prepared food due to increased smoke emission.

Step-by-step description of making a smokehouse from medical bix

Making your own smokehouse from bix is quite simple.

This does not require special knowledge or tools. The range of materials used is also minimal. It is only important to strictly follow the step-by-step instructions.

Scheme and drawings

On the Internet you can find quite a lot of diagrams and drawings that are used to make an effective smokehouse from a sterilizer that has a long service life. Unlike many other smokehouse options, this one is one of the simplest. Even a person who has never cooked smoked meats at home using a homemade smokehouse can make it.

Required materials and tools

DIY devices can sometimes require quite a lot of different materials. In the case of using medical bix, you only need to prepare a few basic elements:

two grates with small legs, which will be of such a size that they can be easily placed inside the structure. It is worth choosing those gratings whose material does not corrode and can withstand a fairly high temperature;
container for collecting fat. You can use a small tray or plate. Some people use a special tray that comes with the bix in the kit. It is worth noting that the container must withstand high temperatures. The volume is selected depending on which products will be smoked and how much fat they will release during processing;
grid for the sterilizer. You can use, as mentioned above, a dumpling maker or something similar.

Medical equipment comes in different sizes.

In order to design a high-quality smokehouse, it is best to choose a device that has dimensions of 390 mm by 190 mm.

How to make smokehouse grates

When choosing gratings, it is worth considering how heat-resistant and durable they are. The size is also carefully selected, which should correspond to the size of the future smokehouse.

Smokehouses with a sterilizer turn out to be very practical if you use a dumpling maker. But this is only permissible when the sizes match. You can also use an old oven rack. In order to choose the right size, just bite off the excess rods using metal scissors. In this case, you need to leave at least three rods that will serve as the legs of the grate. They bend down.

The most extreme option is aluminum grilles, which are used in old refrigerators. But it is worth remembering that this design has a short service life. For a smokehouse, it is best to choose grates that are made of steel or stainless steel.

How to use this smokehouse

Before you start using a medical sterilizer, you must wash it thoroughly. The prepared grates are generously greased with vegetable oil and heated over the fire until smoke appears. Only after this can you proceed directly to the smoking process.

Operating a mini smokehouse made from bix is very simple.

Sawdust, wood chips or twigs cleared of bark are placed at the bottom of the structure.
Next, place a tray or other container on the stand where the fat will drip. You can use a cabbage leaf, which is placed with the convex part down.
Then the grates are installed and the prepared products are carefully laid out on them.
The smokehouse needs to be installed on a small fire on a gas stove, on the coals of a fire that has already burned out, or in a grill.

The taste of the resulting smoked meats will be influenced by the selected fuel.

Aspen chips will allow you to obtain products with a very delicate taste.
Oak makes smoked meats very flavorful.
Birch sawdust gives off a strong smell, but to prevent smoked products from having a bitter taste, you must first remove the bark.
The most delicious smoked meats can be obtained if you use wood chips from old cherry or apple trees.
The finished product will have an unusual taste if it is smoked with juniper and mint.

What products can be smoked

You can smoke a wide variety of products in such a simple smokehouse, but only those that can be cut into small portions before cooking.

Fish. All varieties except fatty ones. Due to the fact that at high temperatures the fat will quickly melt, the finished smoked meat will have a bitter aftertaste.
Meat products. These include lard, sausages, poultry, and pork tenderloin. If the bix is large in size, then you can even smoke sausage.
Vegetables are ideal as a side dish. Ideally, in a sterilizer-smokehouse you can cook young corn, eggplants and peppers, which are pre-cut into pieces.
Fruits are an ideal natural dessert. Usually plums, apples or pears are used for smoking.

A smokehouse made from medical bixa, which you can make yourself, is an excellent option that allows you to quickly prepare delicious smoked meats.

The design is very simple and does not require any special knowledge to assemble or use.

Features of bix smokehouses of different designs

Today there are several different options for sterilizers, which differ in design.

For storing syringes. The height of the device is 10 cm. Due to their small size, such structures are not used as smokehouses.
With holes in the bottom of the bix.
With holes on the sides.

Sterilizer smokehouse with side holes

Most modern models of medical sterilizers have holes that are located in the side walls. During the smoking process, a sufficient amount of air will flow through them and excess smoke will escape, which will allow you to control its density. An interesting thing is that in some equipment models, the size of the holes can be independently adjusted using a special movable ring.

The operating principle of the structures is exactly the same as during processing of products in other types of mini-smokehouses. For example, meat or fish will be covered in smoke from all sides, which is emitted by wood chips buried at the bottom of the structure.

Model with holes in the bottom and lid

In order to assemble such a mini-smokehouse, it will take only a few minutes.

The instructions for manufacturing the structure consist of only three steps.

You need to cut two circles from metal, the thickness of which will reach 2-3 mm. The size of each circle should be approximately 1 cm smaller than the diameter of the sterilizer used.
One circle is attached with bolts to the bottom of the structure, the other to the lid.
You need to step back about 2.5-3 cm from the lid and make 5-6 holes, the diameter of which will be 8 mm. Smoke will escape from the structure through them during the smoking process.

Smokehouses with holes in the lid and bottom are usually installed in a grill or on a specially made stand. If the height is small, then you can install a mini-smokehouse directly on the chimney of the barbecue. While the kebabs are frying, the smoke will flow through the holes into the smokehouse, which will allow you to additionally prepare delicious smoked meats.