Convenient hot smoking smokehouse: cooking homemade delicacies will be easy and enjoyable
Smoking is one of the oldest methods of preserving different types of meat, fish, lard, fruits, vegetables and nuts.
Thermal treatment with smoke, which is the basis of the technology of cooking products, gives them appetizing aroma, attractive taste and significantly extends shelf life.
The choice of smoking modes depends on the features of the equipment intended for this purpose.
Content
How does a home hot smoking device work?
The essence of the hot smoking process is the long-term treatment of products with smoke, which has temperature from 42°C to 120°C.
The duration of the smoking process depends on the type and size of the product, the design of the equipment and is from 2 to 24 hours.
Home hot smoking installations are available stationary and portableSome smokers can be installed on gas or electric stoves.
Traditionally, heating of structures is used wood chipsThe taste of the finished product depends on the type of wood selected.
Attention! For hot smoking it is recommended to use only deciduous trees wood.
Operating principle any device for hot smoking is based on heating the chips to a temperature that causes the wood to smolder. As a result of this process, smoke is formed. Under its action, raw products are brought to readiness, acquire a brown color.
Construction of a portable smokehouse on wood and gas
The device is metal box with a lid equipped with a seal for tightness and a branch pipe with a rubber hose for smoke removal.
Wood chips are placed on the bottom of the smokehouse, and the products are placed on a grate fixed inside the structure. The temperature in the smokehouse is regulated by the strength of the fire.
To control the temperature, a temperature sensor is cut into the side wall of the device. thermometer.
The difference hot smoking method from cold smoking - in the temperature difference smoke used in the process of cooking products. Cooled smoke is fed into the chambers intended for cold smoking. A special cooling system is installed in the device. In the absence of thermometers in the smokehouses, the modes of the cooking process are determined empirically.
Materials and tools
The best material for creation stationary smokehouse — brick or natural stone. Portable the designs are being carried out made of metal. The following are used for their production:
- welding machine:
- grinder with discs for cutting metal;
- carpenter's angle;
- roulette.
Main materials: sheet metal, reinforcement and sealant.
How to Make a Do-It-Yourself Smokehouse
You can quickly and easily make a device from metal buckets, barrels or pots any size. A grate is installed in them, and a hole is made in the lid for the smoke to escape. Firebox for smokehouses are made of brick or metal. When making such structures does not require great physical effort or special skills.
Photo 1. Preparing chicken thighs for hot smoking in a saucepan, using a colander as a grate.
Selecting a project
When choosing the design of a smokehouse for home cooking, the following factors are taken into account: device dimensions, his appearance and operating conditions. The firebox in the device is located under the smoking chamber. The productivity of the smokehouse depends on the size of the chamber.
Attention! For cooking medium portions of fish or meat, chambers are used. size 50x50x30. The most reliable material for creating cameras is steel sheet, having a thickness 3-5 mm.
The structure is assembled in stages. The process begins with the development of a drawing and calculation of the amount of materials.
Manufacturing of the case
The elements of the structure are cut out of a metal sheet using a grinder. They are connected to each other at an angle of 90 degrees using drop welding. A carpenter's angle is used to control the accuracy of geometric proportions in the work. Internal seams are carefully welded. This welding method ensures the highest level of quality and reliability of the device. Handles are welded to the side surfaces of the box.
Photo 2. The production of the smokehouse body from sheet metal is almost complete, the seams are already welded.
Preparing the bottom and lid
The bottom elements are cut out of a sheet of metal, taking into account that it will be put on the body with an overlap. The lid is cut wider than the bottom by the thickness of the seal. Height walls of the lid and bottom - 2.5-3 cmTo remove excess smoke from the chamber, the smokehouse lid is equipped with a pipe.
Firebox
The firebox is made from ordinary bricks in the form of a fire stand or from the bottom of a metal barrelThe structure is heated using an open fire.
Lattice
It is installed inside the box grill and drip trayFor ease of cleaning and washing the structure, the tray and grate are made removable.
To make them, a corner is used. 25x25 or 30x30, mesh and metal sheet thickness 1.5-2 mm.
For smoking meat or lard, they are used hooks, which are suspended on special rods that replace the grate.
Smokehouse assembly
Before assembling the structure, all its elements are thoroughly washed and ventilated. Not recommended keep parts of the device closed, and also use one smokehouse for cooking both meat and fish.
Possible difficulties
Welding the box requires special skills. It is especially difficult to work with steel sheet. It is very important maintain correct form constructions.
A smokehouse with incorrect geometric dimensions does not provide complete tightness cameras.
This leads to a violation of the requirements of the technological process of food preparation. The problem is eliminated with the help of additional sealing.
Useful video
A video showing the manufacture of a smokehouse from a sheet of metal: marking, assembly, welding, as well as tips for use.
Rules for using a smokehouse in an apartment
- When hot smoking not allowed overheating of wood chips over 90 degrees.
- The surfaces of home smokehouses have high temperatures. When working with them, you need to observe safety precautions.
- Cannot be used for hot smoking raw wood chips.
- Optimal size woody chips - 2-3 cm.
Comments
But the installation of a tray for collecting liquid and fat is mandatory for both hot and cold smoking methods.