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A simple smokehouse, which even works in the apartment
Do you like to eat something smoked for dinner? If Yes, this article will be useful to you at 100! Today I will tell you how to make a simple smoker that is easy to use at the cottage and in the apartment. We use a similar device in summer and winter.
How and what is done in the smokehousea Smokehouse is very simple in manufacture. This configuration, a standard metal box with a tight lid. Better stainless steel. Size define themselves — it all depends on the available materials, the places where you will be installing the smokehouse and the planned volume of products.
On the side walls, approximately in the middle of the sky you want to pin or weld the stops to put a removable latticed (also stainless steel) for packing products that you will smoke. Cover must be tight.
Smokehouse dressed like this: on the bottom put demobrowser. Best, generally considered to be the alder-wood. But it is possible to take a cherry, Apple, pear, peach and even pine. Despite all the prejudices, smoked on pine shavings also work well. Demobrowser take the form of large chips or sawdust. Form does not matter.
Then set in its place latticed, is placed on her products to be smoked, tightly close the lid.
Next, the bottom of the box is heated to such an extent that the wood chips began to burn and give the smoke for Smoking. Since the box is dense, all that appears, the smoke will go where we need to Smoking.
Heat the bottom of the box can be different. For example, in the country can be set on
in advance resorty a fire or on an electric stove, and the house or apartment to put on a normal gas stove.
Duration of Smoking is caused by the thickness of the products, their pre-treatment, combustion of wood and temperature in the drawer. If the products are pre-cooked a little, the smoke will last about an hour, if raw (salted or soaked in brine) — from 2 to 5 hours. This is set empirically. Periodically check the smoker and check the availability.
Important! Do not heat under the bottom of the smokehouse too strong. High temperatures will speed up the process of cooking, but they will get baked rather than smoked. Agree, we need a very different result. Do the heating such that the drawer is well heated and the chips began to smoke.This kind of smoker is recommended for small portions of Smoking. For larger portions it can be improved: increase the size of the box bottom (below lattices) to acquire
stops, so you can set them on a tray for draining grease and moisture from the smoke products. In this case, the flowing grease will not burn and smoke will be produced only by the smoke of wood.
Carrying smokehouse on the end sides, it is expedient to weld or fasten with screws to the metal handle. This smoker can take with you anywhere, for example, to the country or to the village to parents. It is easy to use in both summer and winter. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: usadbaplus.ru/koptilnya-kotoraya-rabotaet-dazhe-v-kvartire/
How and what is done in the smokehousea Smokehouse is very simple in manufacture. This configuration, a standard metal box with a tight lid. Better stainless steel. Size define themselves — it all depends on the available materials, the places where you will be installing the smokehouse and the planned volume of products.
On the side walls, approximately in the middle of the sky you want to pin or weld the stops to put a removable latticed (also stainless steel) for packing products that you will smoke. Cover must be tight.
Smokehouse dressed like this: on the bottom put demobrowser. Best, generally considered to be the alder-wood. But it is possible to take a cherry, Apple, pear, peach and even pine. Despite all the prejudices, smoked on pine shavings also work well. Demobrowser take the form of large chips or sawdust. Form does not matter.
Then set in its place latticed, is placed on her products to be smoked, tightly close the lid.
Next, the bottom of the box is heated to such an extent that the wood chips began to burn and give the smoke for Smoking. Since the box is dense, all that appears, the smoke will go where we need to Smoking.
Heat the bottom of the box can be different. For example, in the country can be set on
in advance resorty a fire or on an electric stove, and the house or apartment to put on a normal gas stove.
Duration of Smoking is caused by the thickness of the products, their pre-treatment, combustion of wood and temperature in the drawer. If the products are pre-cooked a little, the smoke will last about an hour, if raw (salted or soaked in brine) — from 2 to 5 hours. This is set empirically. Periodically check the smoker and check the availability.
Important! Do not heat under the bottom of the smokehouse too strong. High temperatures will speed up the process of cooking, but they will get baked rather than smoked. Agree, we need a very different result. Do the heating such that the drawer is well heated and the chips began to smoke.This kind of smoker is recommended for small portions of Smoking. For larger portions it can be improved: increase the size of the box bottom (below lattices) to acquire
stops, so you can set them on a tray for draining grease and moisture from the smoke products. In this case, the flowing grease will not burn and smoke will be produced only by the smoke of wood.
Carrying smokehouse on the end sides, it is expedient to weld or fasten with screws to the metal handle. This smoker can take with you anywhere, for example, to the country or to the village to parents. It is easy to use in both summer and winter. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: usadbaplus.ru/koptilnya-kotoraya-rabotaet-dazhe-v-kvartire/
