Making a mini smokehouse from bix for sterilizing medical supplies

The basis for a mini-smoking device can be taken as a container in which medical material is sterilized and stored, it is called a “bix”. With the help of such a smokehouse, dishes are obtained that are distinguished by a special aroma and unique taste. Thanks to the mobility of this device, you can smoke food in it both at home and outdoors.

How does medical bix work and why is it suitable for a smokehouse?

Medical Bix is ​​ideal for a smokehouse:

1. Made from durable stainless steel that is heat resistant. There are also nickel-plated biks, but for a smokehouse it is better to use stainless steel.
2. Thanks to the manufacturing material, this smokehouse can be easily washed from soot and grease using any detergent, without any consequences.
3. The lid of the bix is ​​hermetically sealed and is held on the body by a special hook, so marinated products prepared for smoking in such a container can be carried without fear.
4. There are holes for steam to escape, which in this case will be adapted to remove smoke.

Beaks can be round or rectangular; any design solution is suitable for a do-it-yourself bix smokehouse.

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Smokehouse from a medical sterilizer

A medical container is a container with a lid in which surgical instruments, gowns and other devices are sterilized. They are made in various shapes and sizes from stainless steel. Such a device can be used as a camp smokehouse.

In addition to the sterilizer itself, one or two grates for food are needed. They are made from a dumpling maker, a dumpling maker or the racks of an old refrigerator. They must be installed on stands at one or two levels. The convenient design is made from stainless electrodes or thick stainless wire. This grid is assembled using electric welding.

Some models of sterilizers are made of nickel-plated steel, but the service life of smokehouses made from this material is limited - the bottom burns out.

Construction of a hot smoked smokehouse made from medical bix

A mini smokehouse made from bix has many advantages:

• medical steel is durable and can withstand high temperatures;
• Stainless steel can be easily washed from grease and soot using detergents and steel wool without damaging the surface;
• the lid closes tightly and is secured with latches, which makes it safe to carry the smokehouse;
• on top of the lid there is a handle for carrying the device;
• There are holes on the sides for steam to escape during sterilization, and when smoking, smoke comes out through them.

Sawdust is poured onto the bottom of the smokehouse, and a tray must be installed on it to collect fat. Instead, you can put a cabbage leaf with the convex part down.

The following figure shows a drawing of such a smokehouse.

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.

Features of bix smokehouses of different designs

There are different types of sterilizers:

• for several syringes up to 10cm high - not used due to insufficient height;
• with holes on the side;
• with holes in the bottom.

Smokehouse made from medical bixa with holes on the side

Most sterilizers have holes in the side walls. Through them, air enters the combustion zone and smoke comes out. In some models, the size of the holes is adjusted by a movable ring.

The operating principle of such devices is no different from processing products in other mini-smokehouses. The following figure shows a diagram of the installation of a metal mesh grill into the apparatus with bolts screwed into the walls.

Smokehouse made from medical bixa with holes in the bottom

In such sterilizers, the holes are not in the walls, but in the bottom and lid. You can make such a mini smokehouse with your own hands in a few minutes. Step-by-step instructions for making a smokehouse consist of several points:

1. cut 2 circles from metal 2-3mm thick and 10mm smaller than the inner diameter of the bix;
2. attach one circle to the bottom with bolts inside the body, and the second to the lid;
3. at a height of 25mm from the lid, drill 5-6 Ø8mm holes for smoke to escape.

A sterilization device with holes in the lid and bottom can be installed in the chimney of the barbecue on a specially made stand or directly on top of the chimney if its height is low. The smoke generated when frying kebabs will pass through the holes and smoke the meat and fish.

Possible problems and their solutions

You can cook natural and tasty dishes in a mini-smokehouse, but not always everything goes as you would like.
Sometimes during the smoking process some problems may arise that can be easily resolved on your own. If the finished smoked meat has a slightly bitter taste, this means that too many branches or other fuel were put into the design. The problem is solved by reducing the amount of wood chips or sawdust.

If we talk about cooking fish, then you should choose less fatty varieties. Otherwise, the taste of the finished smoked meat will be very unpleasant. It is best to smoke completely low-fat varieties of fish at home.

If the food begins to burn, then it is worth adding a small amount of burdock, cabbage or rhubarb leaves to the fuel.

The taste, smell and appearance of the resulting smoked meats are not much different from store-bought ones. In addition, such products do not contain harmful additives or preservatives.

How to make a smokehouse from medical bix with your own hands

If it is possible to get unnecessary medical bix, then its best use will be found in the home kitchen. It can be easily adapted to your own small smokehouse, which will look aesthetically pleasing and have good performance.

To make a smokehouse from medical bix, it is better to take a box measuring 39 cm x 19 cm.

An excellent option for assembling a smokehouse

In order to make a smokehouse, you will need:

1. Bix himself. If you can’t find it on the farm, you can buy it at a medical equipment store (the cost will still be cheaper than buying a ready-made smokehouse).
2. Grids for laying out products and a tray for draining fat, which will be installed at different levels.
3. Second option: instead of a secondary grille, a tray “on legs”, smaller in diameter than the bix body.

A bix smoker can be assembled in a few minutes if you quickly find a suitable grate and tray.

How to choose grates for a smokehouse

The main conditions that must be met when selecting gratings:

• heat resistance;
• strength;
• suitable sizes.

A bix smokehouse will turn out to be very practical if you use an old metal dumpling maker as a grate. But this will become acceptable if the sizes match. You can try to adapt the oven grate from an old gas stove for this purpose. In order to adjust it to the size of the bix, use metal scissors to cut off the excess rods around the perimeter. In this case, at least three rods are left, which are used under the legs of the grate, bending them down.

As a last resort, you can also take aluminum grilles from an old refrigerator. However, this design will not last long. The ideal grill should be steel or stainless steel.

How to install gratings correctly

The upper grid is intended for laying out food. Depending on the size of the box, it is installed in such a way that there is space between the products and the lid. This is necessary for high-quality smoking, so that the smoke screen envelops the food from all sides.

The lower grate is installed approximately 8-10 cm further. A smaller metal bowl is placed on it to catch the dripping fat from above, but not to prevent the passage of smoke from below. You can immediately install a pallet on “legs”, respectively, smaller in diameter than the bix.

Filter for boxes KF, KSKF steam

Filters for cylindrical medical containers of the KF and KSKF series provide the ability to sterilize medical objects and materials in steam sterilizers under a pressure of 0.2 MPa (2 kgf/cm2) at a temperature of 132 degrees. C for 20-22 minutes. Or under a pressure of 0.11-0.13 MPa (1.1-1.3 kgf/cm2) at a temperature of 120-122 degrees. C for 45-48 minutes. The filters are made of dense cotton fabric - filter diagonal (technical filter fabric) article 2074/100 GOST 332-91, specially designed for filtering solutions in the medical, food, chemical industries, and non-ferrous metallurgy. Filter diagonal fabric is produced by weaving equilateral four-shaft twill. Filters made from this fabric are suitable for reusable use and can be easily disposed of by incineration. The filters are guaranteed to withstand at least 60 sterilization cycles, after which they must be changed. To complete the boxes, a set of filters is used (the kit includes two filters), installed on the bottom and lid of the box using a clamp and a bolt-nut threaded connection, which ensures reliable fixation of the filter between the clamp and the lid (bottom) of the box. When changing filters, you need to unscrew the wing, remove the clamp, remove the filter and replace it with a new one.

Terms of use

Before using the device, especially one taken from a medical institution, it is necessary to wash it, and lubricate the grilles made of carbon steel or from an old refrigerator with vegetable oil and heat them over the fire until smoke begins to emit. After this, you can begin the smoking process. The operating instructions for this device are the same as for the bucket smokehouse:

1. put sawdust on the bottom of the bix;
2. Place a tray on top of the stand to collect fat or place a simple cabbage leaf with the convex side down;
3. install grates and place food on them;
4. A smokehouse made from bixa is installed on a gas stove over a small fire or the coals of a burnt-out fire or barbecue.

The taste of the finished products depends on the type of wood from which the chips are made:

• aspen - gives a delicate flavor;
• oak - strong smell;
• birch - gives a strong smell, but the tar has a bitter taste, so the bark must be removed;
• cherry and apple tree - with woodchips from these trees, high-quality tasty products are obtained;
• juniper and mint - add an unusual flavor.

The prepared products should be placed on the grill in one layer so that the pieces do not touch each other or the walls of the smokehouse.

Operating rules

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.

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.

A few tips that may come in handy

1. It is not advisable to take fish or meat with a strong fat content, since the smokehouse is small, the volume of sawdust is small, and it is not advisable to “fill” them with fat. The volume of the installed pallet should be sufficient for it.
2. It is better to immediately divide the meat into small portions. When laying out, leave space between them.
3. The vegetables are very tasty. It is advisable to smoke them whole so that the juice does not leak out.
4. Sometimes smokers use cabbage leaves instead of a tray for fat on the road, which are placed under the food.

Materials required for production

How to make a smokehouse from bix? You need to find a container and a grid on which you will place it.

A smokehouse made from medical bix is ​​the easiest and fastest option. Look for a medical bix and two nets, light a fire and get a hot smoked dish for the table. Choose a material for smoldering - better than sawdust from fruit trees. One mesh is for the container, and the second is for the fish or meat that you decide to cook. Sawdust is placed in the container, on top of which a stainless mesh is installed with products laid out on it. You need to count down the cooking time when smoke appears in the holes. It is these holes that serve to regulate the amount of smoke and cooking temperature. Literally 35 minutes for fish and 50 for meat - and everything is ready, all that remains is to wish everyone a bon appetit.

Video on how to make a smokehouse:

It couldn’t be simpler: it’s so easy to install and so quick to prepare. Learn recipes and instructions on how to make your own smoked meats. Stock up on materials and implement ideas using your own imagination.

In medical institutions, dressings and linen are stored and sterilized in a special metal box called a medical box. But this device can also be used at home. You can easily make an excellent smokehouse out of old bix. How exactly? Let's look at it in our article today.

What can you smoke in such a smokehouse?

Medical bixa can be used for smoking any products that can be cut into small pieces:

• Fish - all types, with the exception of the fattiest varieties. Fat is rendered during hot smoking, which worsens the taste of the finished product.
• Meat - sausages, chicken pieces, lard, pork tenderloin. You can smoke small sausages in a large pot.
• Vegetables - smoked vegetables are used as a side dish. Sliced ​​eggplants, peppers and young corn work well.
• Fruits are used as dessert. Plums, pears and apples are most often smoked.

The smoking time depends on the size of the smoked meats. Large pieces cannot be placed in a medical sterilizer, so the process takes 25-35 minutes.

Such a smokehouse can replace a multifunctional purchased device, such as a multi-cooker smokehouse.