For different products

Exists several options for making homemade smokehouses hot smoking for lard. Their distinctive feature is the obligatory using a drip tray to collect fat.

Without it, soot forms and the unpleasant taste is absorbed into the food being cooked. You can make a similar design yourself.

Smoking sausage is one of the oldest methods of food preparation, a simple and tasty way to make a quality product from raw meat.

There are two types of smoking: hot and cold. Cold smoking is carried out with smoke at a temperature 25–30°C in between 6-24 hours depending on the amount of meat.

Hot smoking is carried out at a temperature about 100°C, takes from half an hour up to 4 hours.

Sausages can be smoked either hot or cold. In the first case, the product will be stored about a week, in the second up to a month.

Smoking meat products requires special conditionsFor this purpose, it is better to use a wood smokehouse - other equipment will not be able to give the dish a rich taste and aroma.

The design of the smokehouse includes pallet, as a lot of juice is released from the pieces of meat during cooking. If it gets on the wood, it will worsen the taste of the product.

The tray should not interfere with cooking and at the same time not allow liquid to leak out. It is not advisable to wrap meat in foil., as this spoils its taste.

Smokehouse for fish is fundamental no different from those devices in which other products are prepared: meat, lard, mushrooms.

But there are still some recommendations, which allow you to repurpose the smoke cabinet directly for smoking fish.