Smokehouse Hanhi: designs for hot and cold smoking

People try to give a special taste to the products or extend the shelf life of people in various ways. One of the most popular is smoking. Smoke can be meat, fish, cheese, as well as vegetables and fruits. The main thing in cooking in this way is to have reliable smokehouses at hand.

Smokers lovers know that there are two types of production of products with smoke: cold and hot smoking. The key differences between them are the temperature at which smoking is carried out, the duration of the process, the duration and form of pickling before cooking, the taste and texture of the product at the exit.

Hot smoking is carried out at temperatures of 90-110 degreesbut it takes from 40 minutes to several hours.Meat or fish, in addition to the smoky flavor, is baked, which makes them especially juicy and tasty. Store such goodies can be short-lived, for several days and only in the refrigerator. Marinate in salt and spices before cooking can be an hour or two.

Smokehouse for hot process should have a number of characteristics:

• tightness (but must have a chimney);
• the ability to maintain a stable temperature;
• the absence of foreign odors and tastes (burned fat).

Cold smoking is a long process for any product. Fish or meat are cooked for 3-5 days. Marinating should be carried out not less than within 2-4 days. The dry product is processed with low-temperature smoke (up to 30 degrees), continuously fed into the oil lamp for at least 14 hours, and a maximum of up to 3 days. Store prepared in this way sausages, meat can be up to a year in a dry place.

Smokehouse for cold smoking should:

• maintain a constant supply of smoke;
• maintain a stable smoke temperature.

Craftsmen hot smokers make of barrels, large pans, and cold - from brick, stone, wood.Cooking quite tasty foods with the help of such “homemade” may well turn out.

Of the minuses of the artisanal method, one can call the laboriousness, the presence of too much smoke or burning odor, the draining of fat, the uncontrollability of temperature, and most importantly, the binding to a particular place (most often outdoors).

Factory-made innovations from the Finnish company Hanhi help to cook any smoked meat without handicraft minuses.

The unifying quality for all types of Finnish smokehouse is their versatility in terms of the place of use (picnic, cottage yard, apartment), ergonomics, reduction in the amount of resources spent on cooking (minimum time and materials), safety (lack of open fire).

The procedure of cold smoking can be carried out with the help of a technical novelty - a smoke generator. The device is capable of producing smoke for 12 hours (the temperature at the entrance to the smokehouse is 27 degrees) without adding chips. Through the hose, smoke can be supplied either to the Hanhi brand cabinet or to any other device that stores food in it. The owners can only pickle smoked properly,once fall asleep chips and turn on the machine.

Hot smoking is carried out using a device that looks like a pan. Chips are placed on the bottom of the container, then a baking sheet for collecting fat and smoked pans are placed. The lid is equipped with a temperature sensor and a chimney. Heating of the tank can be carried out on an open fire, gas burner or electric stove.

It is important that the basis for the device is steel grade Aisi 430, providing the correct and uniform warming up. In addition, this type of "stainless steel" is completely safe for use in the kitchen: dishes do not have bitterness and extraneous flavors. Due to the fact that the steel does not rust and does not oxidize, it can serve up to 10 years and maintain its attractive appearance.

The bottom of the steel device withstands heating temperatures up to 800 degrees and is equipped with a special ferromagnetic coating. This allows it to be used on stoves of various types and on open fires. The package of all models from Hanhi also includes a fat tray with sides of 3 mm high. All the melted fat (and it is usually allocated a lot in the process of smoking) is collected in this pan.

The amount of food placed in the smokehouse can be different - from 3 to 10 kg. When choosing a smokehouse, it is worth considering this moment: small volumes (up to 10 l) make it easy to transport the product, but at the same time they hold only about 3 kg of fish (for a large company of tourists this is hardly enough).

Among the best-selling models of Hanhi smoking sheds, two are noted: for hot smoking the smallest volume and weight (food weight is 3 kg, total volume of oil lamp is 10 kg) and a smoke generator with an additional tank of 7 liters for chips. Consider both options.

The walls are made of food steel with a minimum thickness, which ensures a low weight of the structure. The bottom does not stick, chips can be poured directly on it.The tray is placed in a tray of aluminum, which drains fat. A simple precaution allows you to remove the smell of burning fat from dishes. The number of trays and their configuration can be selected by the user himself, specifying at the purchase what specific accessories he wants to receive.

Special attention should be paid to the hydraulic lock. Water is poured into a small hollow at the edges of the pan and, when the lid is lowered, the moisture turns the container into a fully sealed container. Excess smoke and heat comes out through a special opening with a spout in the lid, to which a smoke pipe is attached. You can bring it to the window or ventilation holes, if cooking takes place in the apartment.

Temperature control is carried out using a temperature sensor on the lid. If you reduce the fire under the smoker in time, you can help keep the smoked whole structure. The device is suitable for cooking any products for a small company in the conditions of an apartment (using a gas, induction, electric stove), cottage, camping (open fire will not damage the process of smoking or the device).

It beats all records of popularity.Probably, the fact is that the device can be connected to any home-made cabinet (saving on the purchase of a branded cabinet), installation efficiency (a small amount of wood for smoking).

The device consists of a flask in which the chips are poured, a special filter to drain the tar (minimizes unpleasant smells in smoked products), a metal tube that cools the smoke to 27 degrees. If you still have concerns about too high temperature, the temperature sensor will help to correct the process. Smoke under pressure is supplied by an electric compressor. Warming up of wood chips is carried out through an electric stand, which makes the process of smoking itself safer (no need to watch the open fire around the clock). The smoke generator may have different volumes to fill the chips, which allows you to buy the device in strict accordance with the needs of the customer.

The small size of the device allows it to be installed in any place where there is a smoke cabinet. Duration of work without adding chips to the container - up to 12 hours. This moment essentially changes the matter in terms of the laboriousness of the process, because you can not constantly throw up firewood and stay awake for a day, but simply fill the flask with fresh chips once every 12 hours.

Both devices (hot smokehouse and smoke generator) in the configuration have instructions in Russian and a book of recipes, which means that any user can understand the intricacies of the device. However, the company’s consultants will always be able to help.

As a rule, people who like smoked meat are their favorite type of dish and want to have a personal smoking box. Experienced users say that both types of smoke lamp make the taste of dishes more delicate, and in appearance the finished products are very different from the store. Most likely, the differences are triggered by the fact that a huge number of smoked meats on the markets are cooked with the help of a chemical composition - “liquid smoke”, which has nothing to do with the use of natural smoke processing.

Among the advantages, buyers note the following points:

• dimensions of the device (can be used in the kitchen of a small apartment and in a fire near the river);
• low costs of wood and electricity;
• A small amount of time to create a billet (you can have time at a picnic, and fishing);
• easy pleasant taste of products without impurities.

The disadvantages of installations include:

• a small amount of smoked meats that can fit in them;
• the smell of smoke in small quantities is present in the room where cooking takes place.

Some buyers are trying to maximize the life of the smoke with foil or sand, which cover the bottom of the container under the chips. This technique does not reduce the heating temperature of the bottom, but makes cleaning of wood residues more simple. The most convenient are devices with a volume of 20 liters. Their weight is only 4.5 kg.

On the constructions for hot and cold smoking Hanhi, see the following video.