Hot smoking smokehouse device
Metal box with a tight-fitting lid, containing one lattice (or more), capacity for collecting fat with the presence of the bottom zone. If you use the terms, then included in the design:
- smoking chamber;
- pallet;
- lattice;
- wood combustion chamber.
Fundamental device of hot smoking smokehouse
The placement of elements has the following principle: at the bottom is placed a smoke generator - wood chips, on the lattice - products. The hot smokehouse is placed on the fire, which will provoke the formation of smoke when heating the bottom surface. Experts advise to use alder sawdust, have a good ability to smoke. The whole canning process takes place with the lid closed, to create certain conditions inside. The main difference from the hot type of smoking is the rapid process of conversion of raw materials (fish, meat) into the finished product. While the cold type requires a lot of time - up to several days, vice versa, with the help of hot smoke canning you can cook a dish through 2-3 hours or even earlier.
What you can cook
All raw meat products are beef and pork, poultry and offal, sausages and sausages - acquire a pleasant smoky taste during cooking. You can even cook a whole chicken, however, it will still have to be boiled beforehand. It is not forbidden to smoke and fatty foods in the smokehouse of hot smoking, such as lard (the pan will collect excess fat). Pre-marinated seafood, such as shrimp and mussels, often used to obtain a golden crust and incomparable taste.
Smoked seafood is especially delicious
Vegetables are exposed to smoke in order to further prepare snacks, most often take tomatoes, sweet pepper, zucchini, eggplant. Softness and aroma are superior to other cooking methods, attracting connoisseurs of delicious food. Pears, apples, plums - a spicy dish for gourmets, who know a thing or two about delicious food.
Varieties of smokehouses
Make and buy different types of smokehouses for hot smoking, focusing on their needs.
The simplest homemade smokehouse
Barrel with lid, in which the meat is placed, is an example of a common version of the smokehouse for hot smoking, made with their own hands. The principle of operation is simple: near the barrel is a source of fire, smoke from which is transmitted through a metal pipe. However, the lack of knowledge and practice of most amateurs leads to the result, when the smoking process is low. This is due to the distance of the fire source to the barrel. The longer - the colder the smoke will be. The result can be undercooked product.
Simple hot smokehouse with a metal barrel
Stationary smokehouse
It has a fixed design, located on the foundation. Such solutions can be found in the yards of country houses, often fenced, and in some outdoor recreation complexes. A stationary smokehouse for hot smoking is often required in the presence of increased smoking needs, so it is equipped with a large furnace. Many smokehouses are created by their own hands or with the help of specialists.
A brick smokehouse will decorate your plot
Portable model
Practical and mobile option - inexpensive and compact removable design. This smokehouse is a rectangular metal mini-box, in which the process of hot smoking takes place. The most common compact smokehouse for hot smoking has dimensions (in centimeters): width - 50, length - 40 and height - 30. Such options are easy and able to take them with you on a hike, to the country, you can also travel. It is enough to place a smokehouse on a brazier or a fire, to start the heat treatment process.
Such a smokehouse can always be taken on a hike and fishing
Applicable use of these models at home: they can be placed directly on the gas stove in the apartment with the conclusion of the hose in the window for flue gases and vapors. Importantly, that the model had a water seal, which eliminates the smell in the room.
The source of fire can be gas or electric
Home smokehouse hot smoking is able to smoke small pieces, which can be cooked in less than 1 year. It is often sold in large hypermarkets and specialty stores.
How I bought a Hobbi Smoke smoke generator
Great smokehouse
People, actively engaged in fishing, and companies, selling smoked products, do not do without dimensional devices. The increased capacity of the container ensures fast cooking of a large amount of raw product, reducing time costs. You can easily put a whole catfish in the enlarged loading hopper, mutton or pork leg. In a day such a smokehouse of hot smoking can give more 50 kilograms of products. Given the high performance, manufacturers of some models equip them with exhaust umbrellas, simplify the use of equipment indoors.
Smokehouses by type of download. The structure can have a vertical load (height increases) and horizontal (the width increases). The first type of smokehouse is convenient to use in rooms with high ceilings, and the second - with low.
Electric smokehouse
No need to light a fire - the main advantage of this solution. Having access to a power source, the smokehouse is simply connected to the socket, and the rest of the process starts automatically. Users of such systems free up a lot of time, which would be needed to light a fire and stove. A special advantage is the ability to regulate the heat to regulate the work.
All electric smokehouses are divided into devices with closed and open heaters. The big surface of heating is provided with options with the closed ten, they can be called more functional. Some models can be connected to an automatic battery.
Coal and gas smokehouses
Modern ready-made solutions are represented by closed cooking systems, which include a door for adding briquettes, branches and sawdust. The devices are characterized by increased convenience and efficiency. Given the relatively low cost of gas in Russia, gas options are also of interest, the principle of operation of which is based solely on the combustion of this natural raw material. A propane cylinder is all you need to get a delicious smoked dish. Gas and coal models of hot-smoked smokehouses are convenient to use practically in regions with frequent interruptions with power supply. A feature of the gas solution is more frequent maintenance of the device.
Home smokehouse
This group includes as portable options, and electric, which are able to function at home. Sometimes all devices are understood as home cooking devices, which are used exclusively for individual household.
Advice: when choosing a smokehouse for hot smoking, consider the dimensions of the room, volumes of processed products, power supply conditions and purpose of use of the device, to buy the best option.