Home Smokehouse: device and varieties

Smoked meat, fish, and even more so sausage is quite expensive if you buy it all in the store. Fans can spoil themselves with tasty items and get out of position by building a home smokehouse. At the same time properly equipped unit does not take up much space. Your home smokehouse, made with current technologies, will allow you to cook dishes according to new recipes, even within the walls of the apartment.

In order to determine the features of this device, let us examine the methods of smoking sausages, bacon or fish. Recipes suggest a hot or cold way. Experienced experts prefer the hot method of smoking. A homemade device will make it tasty to cook many varieties of meat and fish.

At the same time, the smokehouse itself has several advantages:

• simple configuration, because the unit is easy to do at home;
• lack of high financial costs in the manufacture;
• the ability to cook in any place: at the cottage in the campaign, at home in the kitchen;
• quick and easy smoking process;
• there is no need to process smoked products.

When using the technology of cold smoking products need to be further prepared, for example, salt. The salting of products will take from one to two days depending on the volume. The process of smoking itself will take a longer period of time. However, cold smoked products can be stored for a long time without a refrigerator. One of the disadvantages of hot smoked products is the short shelf life of the product.

The manufacture of both types of units is not particularly difficult. The construction of home smokehouse varied. When creating it, it is important to ensure the correct smoking of the product, therefore the unit must meet certain requirements.

The device of some successfully operating home smokehouse makes it possible to smoke products in different ways.All visible diversity can be combined into several basic schemes.

Installations are:

• vertical type;
• horizontal;
• chamber

Homemade smokehouses can combine elements of several schemes. Before analyzing the device diagrams, you need to know how the units work. To do this, see what happens inside the device.

In the course of smoking, the products are soaked with substances, as a result they get a specific taste and aroma. The action of the acids contained in the smoke makes the products resistant to long-term storage. Moreover, smoked products are not even recommended to freeze, because after defrosting they lose their original taste.

Smoke processing and so reduces the amount of natural bacteriawhich are in all products. The development of microflora is thereby reduced, as is the content of various microorganisms in the product. Therefore, the longer the method of smoking is used, the better the storage result is achieved. If we consider the internal processes occurring in the unit, then we can compare them with the process of canning.

Each version of smoking has its own characteristics and subtleties. The taste and aroma of the finished product will be directly related to the way the raw materials are processed before smoking with the use of one or another type of wood.

The principle of operation of cold and hot smoked machines is different. If the unit is of a hot type, then fuel is placed at the bottom of the hermetic container, and above it, on the grates, products. So that smelted juices and fat do not drip onto wood chips, a pallet is placed under the products. The fuel is heated by open fire or, in the case of an electric smokehouse, by tenami. Smoke is generated from smoldering fuel. The higher the temperature inside the tank, the faster the products will be cooked.

If the device is cold smoked, then the products in it are smoked at low temperatures. Smokehouse device implies that the smoke reaching the product should already be cooled.

The principle of operation of a cold-smoked device is different from hot. Fuel must be placed in the firebox compartment.Depending on the type of wood chosen, the flavor of the finished dish will change. It is believed that fruit species of wood (apple, pear) contribute to a better taste. The most commonly used wood is willow, alder, linden. Coniferous wood is not recommended for use at all.

Smoke should flow into the chimney under the action of natural draft. In the chimney, it partially cools, and only then enters the chamber.

The greatest variety received apparatuses from steel. A popular option - a rectangular shape with a water seal. This unit is easy to use, compact. It can be used in field conditions, on fishing, and also in apartment conditions. To reduce the volume of homemade smokehouses are often cylindrical. The stainless steel is applied on productions to automatic and electric options of designs.

One of the most universal smokehouse is a mini version. This is a sealed box with sawdust and chips at the bottom and a pallet mounted in the middle. In this case, the pallet must be made of a material that does not prevent the access of smoke to the outside.

This configuration is easiest to implement independently from a bucket, pan or similar items. You can heat a mini smokehouse on a fire or on a stove. There will be enough cooking temperature inside. The process will take from 20 minutes to an hour.

Standard designs include the following basic components:

• smoke chamber;
• smoke generator or furnace;
• chimney.

The device may be a single closed container. The smoke from the fuel envelops the products, and then is discharged outside, as in a stove.

Smokers for the apartment, made by yourself, can be made of roaster or bucket. At arrangement it is important to think over tightness of a cover, applying for this purpose rubber linings and screws. Materials for the manufacture of home smoke can be completely different sources.

Special requirements are imposed on the properties of the material of the smokehouse. Usually it is a stainless steel up to 3 mm thick.If you use steel with a thickness of less than 2 mm, the smoking container will deform, and as a result, will quickly become unusable. If you choose steel with a thickness of more than 3 mm, then the functional qualities of the unit will not increase, but its weight will increase.

In general, materials for the manufacture of smokehouse should meet the following requirements:

• possibility of repeated heating;
• moisture immunity;
• ease of cleaning;
• compliance with food safety requirements.

Stainless steel is the most suitable material for smokers. If the construction is made independently, then the steel should be of a brand that meets the standards of SES. For any kind of aggregates, you can safely consider the steel used in medicine or in food processing plants. For example, type 12X18H10T, GOST 5632-72 or other similar options.

Products created from such a stainless steel will have characteristic features.

• Resistance to corrosion. This property of a stainless steel is especially valuable if the structure is planned to be operated outside. For example, ferrous metals are very susceptible to moisture, and therefore more often corrode.Moreover, if there is rust on the product, it will accelerate the burning of the walls.

• On the surface of stainless steel does not form carbon. If you compare with the production of ferrous metals, then they will be carbon. It will create difficulties in cleaning the products of combustion.
• The food stainless steel does not emit harmful components when heated, unlike other materials.
• External aesthetic qualities of food steel can remain unchanged after several years of intensive use of products.

This is a popular and common option. The devices are compact and light weight, as well as easy to use and make their own hands. Such devices are often hiking or portable.

Devices for smoking in the apartment differ in a number of characteristics that eliminate the inconvenience in cooking. The main feature is the smoke exhaust system. To prevent the ingress of smoke into the rooms or to the neighbors, a fitting is provided in the lid of the apartment smokehouse. It is placed on the rubber extension, which is displayed through the window. The design allows excess smoke to be on the street.The inclusion of household exhaust hood for smoke output is not always acceptable, as it will get into the ventilation, and then to the neighbors.

Apartment models are equipped with water lock. This item will not allow smoke output from the device.

This unit is designed to output smoke into the smoking chamber. Its use is convenient in the process of cold smoking.

The advantages of using the following:

• smoke uniformity;
• economy in terms of fuel consumption;
• constancy of temperatures;
• no observation of the process is required.

The smoke generator device looks like an element connected to the camera. Tubes or hoses are used as connecting elements. In the injection of smoke involved a conventional compressor. The simple design makes the craftsmen take on the manufacture of this element with their own hands. The effectiveness of the design is quite high.

Devices equipped with a thermometer, allow better control of the temperature of smoking. The taste of the finished product depends on this parameter.Some thermometers allow you to measure the temperature inside the cooking meat or fish.

The design of the device is a probe inside the tube of heat-resistant material. The probe can be inserted into the cooked product. The range of temperature measurements of factory devices is up to 400 degrees. Outside the smokehouse remains a display by which you can determine readiness. For pork or lamb, for example, it is 75 degrees, for poultry it is 90. In the process of preparing each product, the specialist has his own secrets. In any case, such a thermometer is an indispensable attribute for a smoke chamber.

Smoking people engaged in a long time. Both in the sale and among home-made options there are a variety of smokehouses, differing not only in the principle of action, but also in appearance. The appearance of these devices is often associated with the terrain and regional traditions.

Modern manufacturers to attract customers come up with smokehouses in new designs. However, experts advise to prefer traditional species. Designer models are usually chosen for exclusive smokehouse cafes.In them, beautiful devices for smoking are located in a prominent place, and the owners thus increase the interest of visitors to their establishment and menu.

Kitchen models usually do not differ designer delights, as this factor does not affect the result of cooking. Round it will be a smokehouse or a mini-version, the main thing is to take into account the production chain and the method of operation.

You can consider an interesting modern solution - a combined grill-smokehouse. The device allows not only to smoke, but also to cook a traditional kebab. A large assortment of options for freshly cooked finished products is very important for a catering business.

Positive feedback from owners is common with electric smokers. In their opinion, they are convenient, since for their launch it is not necessary to make a fire. To operate the device, it is enough to place sawdust and food inside, close the device and connect it to electricity.

Advantages of electrical options:

• compactness;
• ease of use;
• quick cooking;
• affordability.

The advantages of the device for a gas stove are compactness, portability and ease of use. In addition, high-quality models are safe for home use. One of the main drawbacks of such options is a small volume. However, if the equipment is supposed to be used for personal purposes, then this is just a virtue. A small smokehouse will save both time and effort, and consumables.

Automatic smokehouses are modern machines that allow you to cook tasty foods at home. An automatic unit is a multifunctional device that allows smoking in various ways. Also, the device can be used as a conventional oven. Smoking furnaces can operate in continuous mode, performing several processes simultaneously. Given the diversity of species, it is worthwhile to consider in more detail the criteria for selecting such an aggregate.

The best models are of German and Russian production. The most popular are the devices of the following manufacturers, which can be represented in the form of a small rating:

Plus models - in quality performance.They make delicious smoked homemade products. The device is versatile, suitable for meat, fish and even vegetables.

The company produces good units of quality steel. Some devices require revision. For example, you need to replace the pallet, and many complain about the lack of handles.

The company's devices are suitable for use in nature. The main product range is a combined smokehouse grill. According to user reviews, all components of the units are made of quality materials.

The company's devices are quite large, suitable for use in the country. Users mark not very neatly welded seams of the device. However, the price-quality ratio corresponds to their quality.

The company offers versatile devices suitable for both hot and cold smoking of various products. Units can be used both on the street and at home.

The advantages of the units of this company in ease, mobility and roominess. The company offers budget options without any frills.

The company is known for devices made of thick and durable iron.You can cook at the same time a sufficient number of products for a large company on several levels.

Domestic manufacturer, which offers good devices for home use.

The company offers options for devices that are suitable only for hot-smoked. They are quite budget, do not differ design delights. Devices of this company are suitable for use by beginners.

Smokehouses Doorz are distinguished by reliability and good workmanship. You can cook a large number of products, arranging them on several tiers. Smokehouse firms rather heavy, but differ in refined design.

As already noted above, units for an apartment are structurally different from those used on the street.

For an apartment, devices with built-in autonomous elements are more convenient. (thermal sensors, thermometers, etc.). Apartment devices must be portable. Well, if the home unit does not produce smoke at all. In configurations for rooms, systems are usually provided that provide external heating with fuel smoldering without oxygen.Another way to divert smoke will be a special chimney.

Devices for home smoked use only dry fuel. Wet chips will spoil the taste of products.

Variants of household units should include an insulated compartment with chips. In case of violation of this meat, lard, cheese or fish will be saturated with components of burning fat, and not the smoke from wood.

Self-made smokehouse should include the following elements:

• housing;
• bumpers on the sides of the case;
• removable element;
• lattices for product placement;
• cover with a tube that will play the role of the chimney.

Drawings of devices with a water seal can be made on paper. This will help determine the choice of suitable materials for the product. Sources can be purchased at a hardware store. Begin assembly of the elements from the body. A simple option is a regular box with side handles. Choose the hull options to suit your needs for smoked products. Practice shows that the optimal size is 500 * 300 * 300 mm. Choose a thicker steel sheet for the bottom of the box.

The main component of the device - water seal. This is a small groove placed along the entire upper perimeter of the casing with a width of approximately 2-3 cm.

The cover of the unit must exactly match its parameters. The sides of the lid should fit easily into the water seal. A smoke pipe is needed in the lid. A flexible hose can be easily put on the tube.

The second bottom is also performed with the sides curled upwards. This is the pan to which the fat will drain during cooking. The second bottom can be made with legs and provide handles. So it will be convenient to install and get it.

When cooking in a home smokehouse, consider the following points:

• sawdust and special chips should be placed on the bottom of the device;
• Place a second bottom over the chips (fat container);
• on top of it, install a special barbecue grill on which products will be placed;
• pour water into the side of the water seal and close the lid tightly;
• do not tear off the lid for 30-40 minutes of cooking.

How to make a smokehouse with your own hands for 30 minutes, see the next video.