A home smokehouse on a gas stove will help you prepare healthy and tasty food
There are products on sale for smoking products. various models portable smokehouses.
The best option for smoking at home is a compact smokehouse installed directly on the stove.
The range of such devices is quite extensive; there are models that allow both hot and cold smoking.
Content
What is the advantage of a home smokehouse?
The advantages of using smokers for kitchen stoves are:
- Availability. Smokehouses for gas or electric stoves are significantly cheaper than professional and semi-professional units equipped with built-in heating elements.
- Convenience and safety of operation. The design of such devices is specially designed for use at home in tandem with a kitchen stove. Depending on the model, such devices can occupy one or several burners. Smokehouses for stoves are equipped with a smoke exhaust, which prevents smoke from entering living spaces.
- Compactness. Smokehouses for stoves have relatively small dimensions, do not take up much space during storage and are easy to transport.
Important. The undeniable advantage of smoked meats prepared by hand is no preservatives and other additives used by manufacturers and sellers of smoked products.
General information
The most common types of smokers for kitchen stoves are smokers with a water seal and smoker-ovens. What is important to know about them?
Appearance: rectangular and round
The appearance of such devices varies depending on the features of a particular model. Regardless of the type of device, home smokers are closed containers arbitrary volume (from 10 to 60 l), round or rectangular cross-section.
Compatibility with kitchen stoves
Most of the models available for sale can be compatible with both electric and gas stoves. Gas smokers are the most popular among consumers.
Attention. Home smokehouses it is forbidden place on hobs with glass ceramic surface. When exposed to temperature bottom of the device insignificantly deforms, which can damage the cooking surface. In addition, deformation of the base reduces the area of contact with the stove, thereby reducing the uniformity of heating and the overall efficiency of the smokehouse.
Products for smoking
Smokers for kitchen stoves differ versatility in terms of cooking various dishes. They can be used to smoke meat and fish products, as well as cheeses and vegetables. The most common models are those that allow you to cook hot smoked dishes. There are also options for cold smoking devices.
Features and specifications
All stovetop smokers operate on a single principle: wood chips poured into the lower part of the smokehouse begin to smolder due to external thermal influence.
At the same time, the products fixed inside the smokehouse are exposed to the emitted smoke.
Hot and cold smoked
Depending on the cooking method, smokehouses are divided into two types.
- Hot smoking devices. They are compact due to the lack of need to provide a large distance between the products and smoldering sawdust. When hot processing meat and fish prepare faster due to additional thermal exposure.
- Cold smoking devices. A distinctive design feature of such units is the increased height of the body, due to the need to maintain a stable temperature in the smoking chamber, not exceeding 40°C.
Important. Selecting a unit that supports cold mode smoking is primarily due to the presence connections to the gas mainCold smoking takes longer, so using an electric stove can lead to a significant increase in electricity consumption and utility bills.
Smokehouses with a water seal
The main feature of this type is the presence of a special water seal at the junction of the body and the lid, smoke blocking inside the smoking chamber. The smoke is exhausted through a hose, which is put on the lid nipple and is led out into the window.
Smokehouses-ovens
Smokehouse ovens are compact in size and take up little space. only one burnerThe principle of hot smoking, implemented by such devices, helps to significantly reduce the time required to prepare dishes.
Dimensions of smokehouses
The sizes of home smokehouses vary depending on the type and model of the device. The most compact are smokehouse-ovens, comparable in size to a large saucepan. The average volume of such smokehouses is ten liters.
The sizes of smokehouses with a water seal vary depending on the model. The following options are distinguished:
- Small. The volume of the inner chamber of such a mini smokehouse about 30 l. Approximate dimensions: 400 × 300 × 250 mm (length, width and height respectively).
- Average. Volume of the inner chamber: about 45 l. Approximate dimensions: 500 × 300 × 300 mm.
- Big ones. Volume of the inner chamber: from 55 to 60 l. Approximate dimensions: 600 × 300 × 300 mm.
Photo 1. Semi-professional smokehouse model CVU-980/E, manufacturer ENVIRO-PAK – a massive and impressive unit that would be very difficult to use at home.
In greatest demand smokehouses with a medium-sized water seal, occupying two burners, are used. In addition to ease of use, this feature ensures maximum uniformity of heating of the bottom.
What to look for when buying?
The choice of a particular model of home smokehouse is made based on the technical characteristics of the device, the possibility of its use in existing household conditions, as well as personal preferences.
Among the main characteristics of smokehouses, there are parameters that have a direct impact on using the device:
- Dimensions. The base area affects the efficiency of the device depending on the dimensions of the kitchen stove. The height of the device determines the possibility of cold smoking.
- Weight. Affects the ease of transportation. Compact versions are available, complete with carrying bags.
- Volume of the smoking chamber. Affects the capacity of the smokehouse and the amount of finished product.
- Compatibility with slabs. Not all smokehouses are universal, this characteristic largely influences the choice of a particular model.
- Additional functions. Some models are equipped with built-in thermometers and timers.
Important. Regardless of the type and design features, the kit includes any smokehouse there are pallets for chips and fat released during smoking, internal fixing equipment products (special hooks or nets), as well as lid.
Material of manufacture
The main material used to make smokehouses is stainless steel. This circumstance is due to the high resistance of stainless steel to external physical and chemical influences. Food stainless steel does not emit harmful substances when exposed to heat or chemicals. Food prepared in stainless steel products safe for human health.
Photo 2. Smokehouse Fansel made of stainless steel with a hydraulic lock, manufactured by the company "Vein". This model is much more convenient to use.
Selection and correct operation
The choice of a specific model of smokehouse should be made taking into account the material opportunities consumer, personal gastronomic preferences, and also requirements, presented to the device.
The optimal choice of a smokehouse for a stove depends not only on the characteristics and features of the device, but also on the available living conditions, the number of family members, planned intervals of use and the required volumes of finished products.
Using a Smoker for a Gas Stove
The smokehouse with a water seal is operated by installing it on the stove surface. Preparing for the smoking process proceeds in the following order:
- Into the lower container sawdust is poured in fruit trees. It is also permissible to use alder, aspen, oak, beech and ash sawdust. Birch and coniferous sawdust are not permissible.
- Above the sawdust tray the pallet is installed for the released fat and juice.
- Pre-prepared products are fixed inside the smoking chamber.
- Smokehouse closes with a lid, into the water seal water is pouring in.
- Unit installed on a gas stove, the smoke exhaust hose is led out through the open window.
Smoking time and temperature conditions depend on the chosen cooking method.
Reference. Grease pan cover food foil before smoking will prevent fat from burning when it gets on it. After smoking, the foil is thrown away and all that remains is to rinse the tray with water.
When using smokers for kitchen stoves compliance is important How recommendations manufacturer specified in the instructions for the device, and recipes preparation of the selected dish.
Useful video
Check out the video review of a home smokehouse made of stainless steel: what it looks like, is it convenient to use.
Comments
I bought one, very light, for cooking smoked delicacies outdoors. But the first time I used it, the smoker warped so much that it is now impossible to bury the lid.
Now I want to make a homemade one. I just don't know what thickness of metal to use?
First heat it up on high heat and when smoke appears, reduce the heat to minimum. Otherwise, instead of a normally smoked product, you will get a thoroughly fried and burnt product.