How to choose a smokehouse?

Smokehouse is a special device used for the heat treatment of meat, fish and other food products. In most cases, it is a rectangular or cylindrical container in which there is a grill or baking tray for laying out products and a drip pan. So that the products that have undergone such processing get tasty and useful, and the process of smoking was carried out without any particular difficulties, it is very important to choose such a device correctly.

Kinds of smokehouse

All smokehouses can be divided into several types depending on some basic characteristics.

By work technology:

  • hot smoked - carry out the processing of hot smoke (the duration of such processing can range from 40 minutes to several hours);
  • half-cold smoked - function using a temperature range from 30 ° C to 80 ° C;
  • cold smoked - carry out the processing of products with smoke, the temperature of which is 15-25 ° C.

By type of fuel:

  • coal - they have an elementary device (they resemble a compact box with a tray with chips and a tray for fat inside, and grates with products are placed in the middle);

  • gas - volcanic stones heated by a gas burner are used as a heat source (there are horizontal and vertical models);

  • electric - compact devices that can be used in the kitchen, balcony or even in a room (close attention of a person during the processing of products in this way is not required, since the process is carried out according to a given program).

Reference! The highest quality process of smoking products is carried out in coal appliances.

By purpose:

  • professional - have larger dimensions and are characterized by increased productivity;

  • household - quite popular devices used in urban apartments;

  • mini smokehouse (hiking) - the most compact, lightweight and easy to operate, are greatly appreciated by tourists, fishermen and hunters.

By material:

  • from heat resistant steel - rather short-lived devices;
  • stainless steel - light, strong and durable smokehouse with low soot susceptibility (suitable thickness of the walls of the tank to get the best result from smoking - 1.5-2 mm);
  • from cast iron - heavy enough devices.

Reference! Stainless steel, thanks to its corrosion resistance and constant heating to significant temperatures, is more durable compared to ferrous metals. The average service life of devices made from such materials is 10 years.

Rules for the choice of hot smoked smokehouse for the house (cottage)

To purchase the most suitable smokehouse, it is recommended when choosing pay special attention to such nuances:

  • manufacturing material. A quality device should be made of stainless steel AISI 304.
  • wall and bottom thickness. Since in the process of smoking the device (especially the bottom) is experiencing significant temperature loads (over 100 ° C), its thickness should be at least 2 mm.
  • smokehouse depth. The device should be quite deep. Between food and fuel should be plenty of free space.
  • Availability in the smoke chamber hook and shelf attachment points. This will greatly simplify the cleaning of the device after smoking.
  • Fat pan depth. During the processing of products, the pallet may overflow with hot grease, which will begin to drain into chips. Because of this, the smells will mix and the dish will get an unpleasant bitter taste. To avoid this, the pallet must be high enough sides.

Fuel selection

According to the recommendations of experts, it is best to use for home smoking wood garden trees. Perfectly fit plum, apple and bird cherry. Experimenting a little, you can achieve original flavor combinations. It is advisable to purchase chips in specialized stores. Such wood is already well dried and fully ready for use.

Tip! It is desirable to add alder sawdust to any type of fuel, giving the processed products an original flavor. If there is no alder, you can use mint, juniper and cedar for this purpose.

Useful tips

When choosing a smokehouse for hot smoked it will be useful to check with the seller, Is the selected device equipped with the following devices and functions:

  • thermostat, thanks to which the temperature inside the smokehouse will be evenly distributed. This eliminates the need to constantly monitor the process;
  • automatic decontamination. This feature makes the use of smokehouse the most convenient and hygienic;
  • water lock. With it, the lid will close very tightly. Due to the formation of an additional stiffener, the strength of the device case will increase.

Hot smoked coal smoker.

Reference! A hydraulic lock is a chute made of the same material as the smokehouse and located along the perimeter of the upper edge of the tank.

Hot smoking products at home is an exciting process, with which you can get dishes of excellent taste and quality that can please anyone, even the most fastidious gourmet. Knowing the subtleties of choice, it will be easier for you to decide which smokehouse to buy for your home.

Watch the video: Which is the best BBQ Grill or Smoker to Choose and Buy - Charcoal, Briquettes, Wood, Barbecues. 4k (March 2024).

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