The structure is easy to transport:

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after you have smoked the lard on your site, put it away in a dry place.

The smoker is easy to clean, as the design is very simple. It is advisable to clean the business owner data after each cooking. Such fumigation will preserve the taste of fish and poultry.

Smoked products from stores, on the contrary, are treated with liquid smoke, which is of no use. According to nutritionists, smoked products prepared without synthetic ingredients and preservatives are healthy, but in moderation.

Home smokers quickly smoke products. In them, you can prepare a lot of meat for future use, which is especially convenient for those who like to hunt and fish.

Adviсe
Additional recommendations:

Shavings from branches left over from pruning trees or old firewood are suitable for lighting the smokehouse. A pleasant smell comes from the smoke of pear, cherry and apple trees.
Large logs are only needed to get coals. Put the wood in the stove and make a fire. Then install a tray with shavings.
To get thick smoke, close the damper on the pipe when the coals appear. At this time, the shavings will begin to smolder and smoke will appear.
For good smoking, follow these simple rules. Large pieces take longer to smoke, small pieces take less time. The main thing is that the smoke is constantly coming out while the bird or fish is cooking. Add more chips to the tray, and the temperature will remain at approximately the same level.
Keep to the limit. Long smoking will spoil the taste of smoked dishes. Check from time to time whether the products are ready.
To speed up smoking, boil the lard in salted water.
Smoked meats will add variety to your daily and festive menu. Prepare delicacies yourself and surprise your guests with delicious dishes. Your friends will appreciate the piquant aroma and pleasant taste of homemade bacon or river fish.