Aromatic, smelling of smoke and spices meat or ruddy fish hot smoked decorate the holiday table, bring variety to the daily menu and make a picnic in nature truly unforgettable.
The device and the principle of operation of hot smoked smokehouse
Prepare a method of hot smoking can be a large list of products: lard, meat, poultry, fish and vegetables. Preparation takes place under the influence of smoke and temperature, issued with a good warm-up of wood chips. The process of hot smoking lasts from one to six hours, depending on the selected product.
At the bottom of the smokehouse fit suitable wood, pre-chopped, above it is a special pan, where the juice secreted by the product is smoked. At a distance, the gratings are located where the selected product is placed. In the smoking shed there are holes for smoke. The fire under the smokehouse should not be too intenseThe optimum temperature for the process is from 45 to 55 ° C. In essence, the tree should not burn, it should smolder.
Advantages and disadvantages of hot smoked smokehouse
Smoking - it is not only the heat treatment of the product, but also partial preservation. In the process of smoking products partially lose water, which contributes to long-term storage. Smoking products in a hot way does not take much time, it is convenient for non-fat products. Smoke-cured smokehouse can be installed in any convenient place by taking security measures.
The designs of such smokehouses are not complicated, they can be made from scrap materials. Mobile smoke smokers can be used outside the home, when going outdoors. Smoking does not require any additional processing of products. Self-made smokehouse fit to those parameters that are more convenient, not difficult to operate and do not require large financial injections.
Judging by the reviews of the happy owners, the defects in the structures themselves were not found. The only thing that can be said in comparison with the cold way of smoking is that the products have a shorter shelf life and a greater amount of carcinogens during smoke processing.
Important! If you decide to use birch wood when smoking, be sure to remove the bark from it, otherwise the products will have a bitter aftertaste.
Choosing a place for the smokehouse
When placing a smokehouse on the site, it would be good to arrange it in such a way that the aroma and smoke do not penetrate your house and the neighbor's one. Convenient location option - on a small hill, and if there is a slope on your site, it can be used as the basis for a smokehouse.
Place under the smokehouse choose a spacious and at some distance from the house. First, the smell will not soak things in the house, and secondly, you will not have to breathe the products of combustion. High temperatures and smoke will prevent the plants, so when choosing a place, take into account the degree of closeness of the plantings. Do not make a construction under the trees, they can dry out from the constant exposure to high temperatures. Also take care of fire safety: there should be no flammable objects near the smokehouse.
The process of making a smokehouse, the necessary tools and materials
Home-made oil lamps can be created from almost nothing. Both a barrel and a bucket can be adapted under the body of the smokehouse, and you can weld a box out of the available metal sheets.
Smokehouse from the refrigerator
If you have an old refrigerator lying around, do not rush to throw it away. It is easy and easy to make smoked smokehouse out of it. Materials and tools, in principle, will not be needed, with the exception of metal sheet for patches, if there are holes in the body. Refrigerator free from all plastic parts and plating.
Internal metal grates should not be thrown away: they will be located products. At the bottom of the case, install the electric stove, let it heat the coil for about three minutes. Then turn off the stove, pour sawdust on the spiral and copy the food with the door closed. For fish, the time will be six hours, for meat longer.
Smokehouse bucket
The easiest method of making a smokehouse is to make it from an old bucket. This lamp is suitable for a small amount of products. For work you will need: a bucket, a lid (from it or suitable in size), a grate (corresponding to the bucket in diameter so that it does not fall to the bottom), wire for making rods with a hook, pliers, a nail 120 mm and a hammer.
At the bottom of the put wooden sticks, then grate. In the upper part of the bucket you need to make holes for the wire with hooks on which products will hang. Also make holes on the top of the bucket for smoke. Smokehouse is ready. After laying the chips, put on the fire, as soon as the chips are well warmed up and begin to fester, place the products on the hooks.
Attention! It is highly undesirable to use coniferous trees for smoking. There is a lot of tar in their wood.
Barrel Smokehouse
Before making a hot-smoked smokehouse from the barrel, you must first prepare the container itself. Metal barrel need to get rid of paint. To do this, warm it for an hour on the fire, the paint will come down. The wooden barrel needs to be washed and completely dried.
You will need such tools and materials: plywood sheet, metal pipe (0.6 cm in diameter), metal hacksaw, wire for rods, grates, hammer and thin chisel, metal sheet.
From the pipe make a glass that is inserted closer to the bottom of the barrel. It is needed when using a blowtorch as a source of fire. In the case of the barrel, make holes for the rods to which the grille will be attached. Depending on the size of the barrel and the number of products, you can install several grills. From a metal sheet make a pan for fat, install it, and above it grilles.
Put a load on the top cover made of plywood sheet for stability and a snug fit. In such a smoke-cured smoker, you can smoke not on the grill, but vertically, hanging fish or meat on hooks.
Mangal smokehouse
Smokehouse from the barbecue requires a ridiculously little effort to manufacture. The greatest convenience in such a device - it will combine several functions. For manufacturing, you will need a barrel with a bottom, a welding machine, a metal sheet for the door, a grill.
Install the food grille inside the case; weld the door instead of the lid. The barrel must be installed on the brazier lying, so that it was immovable. At the bottom under the grate lay sawdust. In the grill make a fire. Smokehouse from the grill is easy to disassemble and use the grill for its intended purpose.
Did you know? According to historians, the Jews were the first to smoke fish and meat. They believed that smoked poultry cleanses from sins.
Brick smoker
For construction, you will need brick, mortar materials, metal gratings, fittings, metal corners, wires, boards and clay.
For the whole structure, first of all, a reliable foundation is needed. When determining the size, please note that the smoking chamber should be twice the size of the firebox. When building it is better to use ceramic bricks. Begin laying with corners, reinforcing them with wire, try to follow the even sequence of laying. For the arrangement of the furnace is better to choose a heat-resistant metal.
Before installing the firebox, make sure that it is well fixed with corners and fittings. When building do not forget about the duct, it must correspond to a quarter of the height of the structure. Place the joint cover "collar". The cover is made of wooden planks. Subsequently, under it you can lay burlap for tightness. The process of smoking in hot-smoked brick smoking shed is the same as in other devices.
Interesting! In the process of smoking for the heat treatment of products does not require the addition of fat, therefore, such food does not carry cholesterol, which is characteristic of fried food. Therefore, eating smoked food, the body receives only the primary fats contained in the product.
Operation Tips
Many experts believe that the light smoke that occurs during the incomplete burning of firewood, significantly improves the taste and color of products. It is not recommended to inflate a fire in a roasting pan: it may cause a fire. The shade of smoked products depends on the wood you choose.
For example, a golden yellow appetizing color will give the products alder and oak chips. For the brazier, the wood is finely chopped and covered with sawdust, so they do not burn, but smolder, which is what is needed for smoking. To obtain aromatic smoke after the formation of coal, tightly close all the openings. For quality products, keep an eye on the temperature, sawdust must be poured as they smolder. It is undesirable to constantly open the lid to check the readiness.
Make the first sample forty minutes after the start of the procedure. To determine the temperature in the oil lamp, you can splash water on the lid, at the most suitable temperature for the process, the water will silently evaporate. As firewood, it is better to use wood from fruit trees: apples, cherries, and sea buckthorn.
Putting the smokehouse on your own site, you will be able to delight your household with tasty, and most importantly, without harmful additives, with food both on weekdays and on holidays, as well as to treat friends and neighbors.
