8 types of smokehouses: advantages, disadvantages, a device function

Hot smoking in the home - a fascinating and interesting process, which allows to receive food of excellent quality and taste.

How does it work

Smoking is carried out in a special apparatus - smokehouse. The principle of operation is identical for all types of smoking equipment - to the bottom of the sealed container are poured chips or sawdust of hardwood trees over them on lattices, hooks or skewers placed products.

To melted fat and meat juices do not end up in the dust and the smoke of their burning was not absorbed into the future dish, tray mounted under the meat. When heated over an open fire or electrical tenah, sawdust smoldering and smoke impregnates products secreted by them, and the temperature is 90 ° C or higher inside the smoking accelerates cooking vessel.

When smoked meat, fish or seafood obtained juicy and tender. This is achieved by cooking term - from 20 minutes to several hours, during which time the moisture and fat do not have time heated with meat until tender moment.

Another advantage of this method of smoking - the availability and simplicity of cooking food, to smoke meat or fish can be in the garden, in the yard of a country house, fishing or even apartment. But that the result met expectations, it is important to choose the right equipment. In this review, the types of devices for domestic hot smoking.

Mini smokehouse

A popular and common form. They are compact, weigh little and are easy to operate. Another name for this species - "portable". Demand for mini smokehouse tourists, fishermen and hunters, are used in country houses, private houses and city apartments.

Smokehouse designed for continuous heating, so the demands on the quality of the material from which it is made high. The material used to manufacture - a stainless steel thickness of 2 to 3 mm.

Stainless Steel Smokehouse lasts an average of ten years and made of black metal - one - two years. The thickness of the steel for its production is not less than 2 mm, otherwise it will be subject to fading and distortion. At the same time, the thickness of 3 mm is impractical - it will increase the cost and weight of a portable smoker, does not improve its performance.

mini smokehouse universal design - a sealed box, the bottom of which is filled chips or sawdust; within the set: collection tray, melted fat from meat, but does not prevent access to the products of smoke; above it, in one or two rows on the grid or skewers from the same stainless steel products for smoking.

simple structure makes it possible to produce mini smokehouse at home. For this fit the pan, bucket, roaster and the like.

Heated mini smokehouse a fire, gas or electric stove. The temperature within - 90 ° C and above. Therefore, the preparation of meals, depending on the type of meat, takes time from 20 minutes to one hour. In fact, this oven inside which the product saturates the smoke, and the preparation is due to the heat treatment.

However, the shelf life of products made in this way is limited - in the field, they suitable for immediate consumption, and at home the meat smoked stored in the refrigerator a few days.

Electric mini smokehouse, appearance and size resemble the microwave. They are intended for smoking in the home.

The advantage of this type of device - the compactness and ease of operation.
Disadvantage - a small amount of products that are prepared in a single download.

Smokehouse for apartments

The simplicity of design and dimensions of smokehouses for smoked allow to cook smoked meat or fish, even in the kitchen of a city apartment. With their help, favorite food being prepared regardless of the season, the presence suburban area or the possibility to go on nature.

The operating principle of "housing" is similar to other types of devices - sealing the container for smoking, external heating - in this case gas or electric, the mandatory presence of the pan to collect the fat and juices from the meat, grill skewers or inside to accommodate products.

But, there are a number of mandatory features that are intended to eliminate the inconveniences in the process of design used in the smokehouse apartment:

• Dymootvedenie. To smoke during smoking did not get into the apartment and apartment neighbors, it is given outside the room - on the street. For this purpose, the cover is provided the union, which puts on a rubber hose, which is displayed in the window. With this structure, once the smoke from the tank goes to the street, rather than in an apartment. The use of hose for output of smoke on the street necessarily, because if a household hood, the smoke getting into the ventilation on it will be held in apartments of neighbors that will take them inconvenience.
• water seal. Another feature of the design of equipment intended for use in the apartment. It is needed to prevent the ingress of smoke from the smoke into the room capacity. Odor trap is a trough between the cover and the wall of smoke container filled with water. The water layer prevents the smoke to penetrate between the lid and the wall.
• pressure cap It is used in the construction of residential smokehouses. In its cover "tightly" lapped up against the wall with gasket and screws. This eliminates leakage of smoke between the cover and the wall and makes the presence of a water seal structure optional. But even in such devices is necessarily present one smoke outside.

Smokehouse for use in a city apartment are factory-made and home made. Factory made of stainless steel, medical or food purposes, a thickness of 2 to 3 mm. Their lifetime - 10 - 12 years. The most affordable equipment of conventional design with a water seal.

With airtight lid - are positioned for cooking gourmet meals. Independently can be manufactured smokehouse for apartments of suitable available material - buckets, pots, gusyatnitsy. In this case, the production of water seal - a complicated procedure, it is much easier to take care of the tightness of the cover, using rubber gaskets and screws.

Applied in urban apartments, and electrical home smokehouse. These devices, due to their popularity, a separate section of this article.

electric smokehouse

Application of an electric smoker - a convenient and quick way to prepare smoked meals in a city apartment or in any other room.

The advantages of this type of hot smoking are:

• Compact design. Household electric smokehouse is small in size and easily fits in a cupboard. Used in cafes and restaurants are also compact and does not occupy much space;
• Ease of use. To cook food in the electric smokehouse, optional special skills or experience. It is enough to select the desired temperature conditions according to the instructions;
• Fast cooking. The products are prepared in such devices an average of 30 minutes. This is ensured by rubbing tight lid to the container walls. This design ensures full preservation of heat inside the smoker;
• Full equipment manufacturer smokehouse necessary supporting equipment, including dymootvedeniem;
• The provision of guarantees by the manufacturer;
• Preparation of the product is carried out without the uncontrolled temperature fluctuations. If necessary, the temperature is adjusted manually or automatically;
• Affordability of household electrical options smokehouses.

This makes this type of equipment is optimal for use in the preparation of home-smoked dishes in a city apartment.

automatic smokehouse

Automatic smokehouse smoked - modern machines for smoked meat, fish, sausages, cheese, seafood and vegetables. thermal energy source for them - electricity.

They are used in food production and restaurant business. This is due to the fact that an effective mode of use of such equipment - disposable loading volume of 40 - 200 kilograms of products in the domestic environment is inappropriate. But there are models of household automatic smokehouses:

• Only smoked;
• Universal smokehouse for cold and hot smoked;
• Multivarki - smokehouse;
• With outdoor electric Tan.; Sawdust or chips - just a small heater material suitable when using a household appliance
• Closed-Tan. Has a wide heating surface. These models are less demanding on the size and quality of the heating material.

An industrial automatic smokehouse include:

• Multifunction device. They smoked foods cold and hot methods and used as a cabinet ovens;
• Smoking furnace. These devices can operate continuously, carrying out multiple processes.

All that is required to work with this equipment - is filled with sawdust or wood chips, set the tray for collecting the fat and moisture, place the skewers on the grill or products for cooking. After that, select the desired program and enable the smokehouse.

Depending on the selected mode, the preparation of meals will take a short time - from thirty minutes to one hour.

In terms of ease of use, automatic smokehouse - the best option for making sausages at home.
Disadvantage - the high cost of domestic models.

Smokehouse with water seal

Home smokehouse with water seal is designed for smoking foods over an open fire. This universal Smoking equipment - it is used in the open air, and the water seal allows its use in any room - even in a city apartment. The very same design of this type, except for the water seal, no different from the standard smokehouse smoked.

It consists of:

• A rectangular container made of stainless steel 2 mm thick;
• Flat pan made of the same steel for collecting dripping juice and fat from the meat during cooking. The tray is installed inside the tank over-thermal material, sawdust or wood chips, such as not to hinder access to the products of smoke;
• Grids skewers or stainless steel inside the pallet smokehouse. They offer products for smoking;
• Tightly adjacent to the walls of the lid;
• Fitting on the lid. It is designed to remove excess smoke. The operating conditions in the room for fitting rubber hose wear and display it on the street.

What is a water trap, and what is its purpose?

When closing the smokehouse, the cover rests in the trough edges. Before the start of the heating trough filled with clean drinking water. The water does not reach the edges of two - three centimeters. When heated smoke tank, the water begins to boil and evaporate, so you need to monitor the level and top up the chute.

Assigning water seal - sealing odors, fumes, and smoke inside the container for smoking. Water does not allow them to get out. Lock leak smoke meat gives better prokoptitsya and become more fragrant and delicious.

And if smoking is done in the room, the entry into it of smoke and odors from the container for smoking is highly undesirable. For this reason, the water seal - a must when operating smokehouses similar construction in urban apartments.

Water trap prevents the penetration of oxygen into the smokehouse in the course of its operation, preventing ignition of chips heated to high temperature.
It performs the function of a water seal ribs on the container for smoking. It strengthens the structure, preventing deformation when heated.

stainless steel smoker

The material from which made the smokehouse, must meet the requirements of operation - multiple heating necessary to high temperatures, insensitivity to moisture, the ease of purification of the combustion products, food standards compliance security.

From the materials under these conditions suitable stainless steel. Its brand should fully comply with food safety standards. From this point of view, for the manufacture of any type suitable smokehouses stainless steel used in the food or pharmaceutical industry (as an option mark 12X18H10T; GOST 5632-72). The advantages of stainless steel products include:

• Resistance to corrosion. This quality stainless steel valuable when operating in nature. Susceptible to moisture ferrous metals corrode, "eats" the product through the wall. And the frequent heating accelerates burn-rust walls;
• Immunity to the formation of soot. In contrast again from ferrous metal, for articles of stainless steel does not form a deposit that does not create difficulties in removing the products of combustion;
• Stainless steel with heating does not release any harmful substances;
• Over time, made of stainless steel smoke box does not lose their external aesthetic properties.

Capacity for smoking with a wall less than 2 mm exposed to frequent deformation under heating and strong and as a result, rapid wear. Steel thickness of 3 mm did not improve the functional properties of the smoker, but increases its weight and cost.

Internal structures, flat tray and the lattice on which products are laid out, also made of stainless steel.

Stainless steel construction smokehouses varied. Popular is a rectangular smokehouse with water seal. It is easy to use, compact, suitable for use in hiking, fishing, cottage and apartment. Stainless steel manufactured and homemade smokehouse with a tightly fitting lid without hydraulic, they have a cylindrical shape.

Stainless steel is used in the manufacture of electrical and automatic smokehouses.

Smoke generator

Smoke generator - a device for continuous supply of smoke in smoking chamber. Advantageously the use of the smoke generator during cold smoked, with the length of the preparation period, the stretch sometimes for several days. But when smoked use of this device is superfluous.

The advantages of using the smoke generator:

• The uniform and uninterrupted supply of smoke in smoking chamber;
• Saving of fuel material to produce a sufficient amount of smoke;
• Constant temperature of the smoke;
• Automatic operation mode of the smoke generator, which does not require constant human intervention.

smoke generator device is quite simple.

This connection takes place via tubes or flexible hoses, and smoke is blown into the chamber via household compressor. Continuous smoldering sawdust in the combustion chamber and uninterrupted supply of electricity - that's all that is needed for the smoke generator. This work is based on smoke generators factory production and home-made.

Simplicity of design makes it possible to manufacture such a device at home, thereby saving money for purchasing the factory model. And the effect of its use will exceed all expectations.

Smokehouse with thermometer

Special thermometer - an essential attribute of a home smokehouse. Without it difficult to control the temperature of the meat in the smoke chamber, but because of it the quality of the final product depends. The thermometer is intended not only to measure the temperature inside the smoking chamber, but also for measuring the temperature inside the product - beef, pork or chicken.

The construction of the thermometer probe is inside the heat-resistant tube, length 15 cm, which is stuck in the meat is being prepared or lowered inside the container smoke. At the other end of the probe is attached electronic display or indicator. temperature measuring range in such a thermometer to 400 ° C.

has a degree of readiness of the temperature for each type of meat:

• Beef ready meat at an internal temperature of 75 ° C;
• Pork and lamb - 85 degrees Celsius;
• For quite ready bird 90 ° C.

It is advisable to have in their arsenal two thermometers - one for the stationary fastening of the lid, the second - to measure the internal temperature of meat by hand.

In the process of smoking every smoker develops its own secrets of cooking specialties. And in this process, the thermometer will be an indispensable tool, allows you to choose and control optimum temperature, both in the smoking chamber, and inside brewed product.