Hot smoked smokehouse

Smoked fish and meat are exquisite delicacies for any picnics or country gatherings. At the same time, in order to feast on them, it is not necessary to run to the nearest supermarket for finished products, but it will be much tastier and healthier to smoke food in a homemade or purchased smokehouse. About what are the smoke-cured smokehouses (KGK), as well as their design and varieties will be discussed in this article.

Hot smoked smokehouse

Such a design for cooking smoked fish or meat in its device is quite simple and represents a small (often rectangular) container, inside which one or more wire racks are placed - the main products are laid on them during cooking. In order to reliably fix the location of the grids, special corners are welded to the inner walls of the tank.

Reference!For "multi-level" devices with several gratings, the design also includes a pan, the main function of which is to prevent the ingress of fat flowing from cooked products to open charcoal and causing the material to ignite, which, in turn, often leads to spoilage of the dish.

The classic smokehouse includes:

  • capacity itself;
  • lattices with corners for fixing;
  • tank cap with breather;
  • hydraulic hose with water;
  • drip tray.

Depending on the features of the design and creativity of many "folk craftsmen", the design structure can change significantly, but in most cases its main components remain unchanged. Currently, more and more people prefer to buy ready-made smoking appliances from eminent manufacturers - Suomi, Bravo or Kasseler.

The principle of operation of the smoke-cured smokehouse

In order to start the cooking process, small wood sticks or chips (or another substance capable of emitting smoke) are usually placed at the bottom of the smokehouse. For a "cook" working with KGC, it is necessary to learn to carefully calculate the amount of material that is necessary for the complete preparation of the product. After the bottom is filled with raw materials, the following algorithm of actions is performed:

  1. Above the chips and bars place a pallet.
  2. One by one on the corners put the grill with fish, meat, or other products.
  3. KGK closes and a fire is kindled under it, or another heat source is used.
  4. With the correct temperature conditions, the wood chips smolder, releasing the smoke necessary for cooking, which, passing through the grates, thermally processes the products located on them.

Reference!The most suitable material for KGC are bars of alder, cherry, apple or oak. Alder wood chips are considered the “standard” option; moreover, it is not as expensive as an apple tree or cherry. The latter, by the way, help to give the dish a special flavor, but the cost of one kilogram of such wood chips starts at about five hundred rubles. In addition, you can find a mixture of several breeds. Such mixtures undergo special tests and are guaranteed to improve the taste of the dish.

Contrary to popular belief, you can cook not only fish or meat at KGC, but also many other tasty and healthy dishes, for example, lard, cheese, poultry, mushrooms, vegetables and other foods.

Varieties of smoke houses for hot smoking

All smokehouses, working on the principle of hot smoking, experts are divided into two large groups:

  • devices for external use;
  • devices for mounting on a stove.

The first ones are great for picnics and relaxation in the country, but when using them, you should take care not only of the availability of a suitable source of fire, but also of the area for installing a smokehouse. However, as an external source of heat, many use an ordinary burning barbecue.

As for the KGC working on stoves, they have recently become more and more popular. Dishes cooked in such smokehouses do not actually differ from those prepared "in the air." In addition, such a device can be used throughout the year, and not only in the short spring-autumn period.

Watch the video: Smoking Meat in Smokehouse (March 2024).

Leave Your Comment