Smoking in pots Zepter

Category: Meat dishes
Smoking in pots Zepter

Ingredients

Turkey shank
Pork ribs
Chicken fillet
For the marinade
Water 1.5 l
Provencal herbs 1 tbsp
Liquid honey 3 tbsp
Salt 4 tbsp
Garlic 4 cloves
Yellow onion medium 1 PC
Star anise stars 2 pcs
Rosemary 2 twigs
Pepper mix 1 tsp
Dill approximately 30 g
Parsley 30 g

Cooking method

  • Having seen enough of delicious smoked meats, I thought about purchasing a smokehouse. But unfortunately, I have no place to store and keep such an assistant. And I remembered that Zepter pots were hidden in my closets nearby, I safely removed them when I acquired MV, SV, yes, not one! I tried to smoke a fish in the distant past, but it was herring and cut into pieces - I was not particularly impressed with the result. And so I decided to try, because the principle of the smokehouse is respected, the only thing is that there is no tube and hole for smoke and steam to come out, but there are also smokehouses without a water seal and tubes.
  • So here's my makeshift smokehouse:
  • it consists of :
  • -main pan
  • -pot steamer (bottom in the hole)
  • -double boiler
  • -a bowl
  • -cap
  • -mantovarka (my improvisation)
  • Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter
  • Before starting the smoking process, marinate the meat for about 8-10 hours.
  • We put spices in the pot, pour water and put the washed meat in the marinade. We close it with a film or a lid and put it in a cold place (balcony, refrigerator).
  • Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter
  • Dry the cooked, marinated meat with a napkin and put it in an impromptu captile.
  • First, put 2 handfuls of alder sawdust on the bottom. Wrap the mantle cooker with foil so that the juice does not drip onto the sawdust. Place it on the bottom of the pot on sawdust. Then put a steamer pan, put the meat. then install a flat steamer - place the meat and cover with a bowl, and put the lid on top.
  • Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter
  • Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter
  • To begin with, we heat the system over high heat and as soon as we smell the slightest smell of alder, turn the fire to medium. After 3 hours of smoking, here's the result:
  • Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter Smoking in pots Zepter
  • Smoking in pots Zepter
  • Smoking in pots Zepter
  • Bon appetit and good mood!

Time for preparing:

3 hours + preparation time

Note

The smoked meats turned out to be incomparable! The result was very pleasing! The chicken is soft, tender, juicy - but like all other meat! And the ribs are insanely tasty and juicy !!!

Everything is washed in the PS. Where it turned black from smoking, I smeared it with the Amway stove - after washing everything shines again! Fast and not time consuming!

Rarerka
Ma-ri-na, struck down, killed, knock-out Well you, mother, gave it !!!!!!!!! Well, this is .... well, you .... I'm delighted. What, and there was not even smoke at home? and no tubes are needed?
Mar_k
Rarerka, Thank you!
About the smoke ... I forgot to write. What can I say, there was no smoke, there was a smell, but not so much to run and wash the curtains in the kitchen! The only thing is to put all the saucepans exactly so that the smoke does not come out. In general, I have no doors in my kitchen - there is an arch, so I was worried about how the children would perceive and how it would be in the rooms! But everything is OK! The smell is no more than when you cook in a pressure cooker, normal, not disgusting - my head did not hurt or dizzy, although I am very susceptible to smells. After opening the lid, there was a smell, but it disappeared very quickly (considering that I did not have a hood either), I did not open the windows on purpose.
hasia
Mar_k, Fuck. I have a lot of Zepter's frypots - I love them, but I never thought of smoking in them. Thanks for the idea. I will try . And only alder sawdust? Why put a lid on top of the bowl?
Mar_k
Therefore, I urge Everyone who does not have a smokehouse - take a closer look at your pots, maybe they will adequately replace the smokehouse !!!
Rarerka
Class !!! With initiative, Kulibin
Mar_k
Quote: hasia

Mar_k, Fuck. I have a lot of Zepter's frypots - I love them, but I never thought of smoking in them.Thanks for the idea. I will try . And only alder sawdust? Why put the bowls on top of the lid?

Thank you! I put the lid in order to roughly navigate in the temperature regime! And have a little idea of ​​what is happening inside!
Natali06
Marish, well, you are an inventor! Great idea! It's a pity I only have one pan
Omela
OUR PEOPLE ARE INVINCIBLE !!!!
Caprice
Oh, how interesting it turns out! Is there a lot of smoke in the apartment at the same time?
Elena Tim
Quote: Omela
OUR PEOPLE ARE INVINCIBLE !!!!
And don't say, godfather! I am stunned by Marishkina's ingenuity!

Marishka, I have already expressed my enthusiasm to you, but again: BRAVO !!!
Omela
Quote: Elena Tim
I am stunned by Marishkina's ingenuity!
We urgently need to patent the invention before the Zepter finds out.
lana19
Mar_k, Marina! Taking off my hat! Great invention.
"Many had a bath. But only one took it brilliantly" - this is about you!
Mar_k
Natali06, Omela, Caprice, Elena Tim, lana19, THANK YOU! We try, we invent!

Omela, and that good is idle, it takes a place - oddly enough it sounds !!! And the Zepter offers to cap it, but only they have only herring fillets at the presentation - this surprise the visitors, but there is really no meat !!!! Let's think about a patent

Caprice, there is no smoke at all, but the smell is present. I wrote there at the beginning that everything is within reason!
gala10
Marina, Please accept my respect and delight!
Quote: Omela
OUR PEOPLE ARE INVINCIBLE !!!!
Here, on the forum, you read a lot ... and you will definitely come to the same conclusion. Then lana19-Sveta creates a vacuum with a vacuum cleaner, sous vide in the smokehouse and makes ham in shades, then Mar_k-Marina arranges a smokehouse in pans ...
The ingenuity of our girls can only be amazed ...
GOOD MEN !!!

Ninelle
Marinka, well, just super.
Mar_k
Ninelle, gala10, Thank you! We try
Esfir
Mar_k, Marina, stunned, no words! Bravo!
Marin, does meat smell strongly of smoked meats? I just have no one with a strongly smoked smell of foods, but I can't eat this now, except to try a little. I have a set of pots, but no mantool. Oh, how I want to try! Maybe try the fish.

Girls, where are the chips sold?
RybkA
h-yes ... but I have etawa gutalina there is a whole cupboard of these pots No, well, I'm far from physics, so I take off my hat And the main thing is that everything is then clean !!! Marine, how many liters do you have in the lowest pot?
Anna1957
And I'll put in my 5 kopecks, maybe it will come in handy for someone. I read about 3 years ago on our forum about smoking in an ordinary pressure cooker. I tried it - mackerel turned out. She inserted an inverted metal sieve into it, on the bottom - foil and a handful of sawdust. I was very afraid that the pressure cooker would explode without water - no, everything went well. The smell of smoking was moderately present. Opened on the loggia. And, of course, time is spent several times less.
Mar_k
Quote: RybkA

h-yes ... but I have etawa gutalina there is a whole cupboard of these pots No, well, I'm far from physics, so I take off my hat And the main thing is that everything is then clean !!! Marine, how many liters do you have in the lowest pot?
Thank you! This is the largest saucepan from the set, which comes with the steamer, and the diameter along the inner wall is 24 cm - it is 6 or 5 liters!
Mar_k
Anna1957, yes, I smoked the same in a pressure cooker, only in an electric headquarters. But the taste is not at all the same, very different !!! So I think that it is possible to do GOURMET in Pans, they are similar to the Zepter - there is such a pan at home. And they cannot explode, as candensate is formed and juice is released!
Anna1957
Well, I have nothing to compare the taste with, only with industrial preparation of mackerel. And I didn't have any juice, I didn't smoke meat, but mackerel. Nevertheless, nothing exploded. And even more your structures will not explode, there is no high pressure.
Mar_k
Anna1957, well, yes, I forgot to say, when the fish capital is herring, there is practically no juice, but there was still condensate. So you can also capitalize in SV.
I'll try to smoke the fish, I think it will be delicious!
filirina
You are living well, comrades! Smoke in Zepter .... here it costs so much that it's scary to buy for ordinary cooking! For those who do not have a septor or for those who pity him for such purposes: about 5 years ago, I read on cooking that girls in Israel adapted an ordinary shovel mantle for smoking and did the same.Mantle cooker + tray for collecting fat (tin can from herring) + stand made of thick wire under the tray + foil on the bottom of the pan for sawdust, a couple of paper towels moistened with water on the edge of the pan under the top cover (something like a water seal) and a couple bricks onto the lid for a snug fit. The design is cheap but very effective. Smoking in several tiers, there is practically no smoke smell (I turn on the hood), and the smoking process is as described by the author of the post.
Mar_k
filirina, that's what I wrote about above, you can cap it in similar devices, such as Gourmet, they are thickened to our bottom and heavy pots !! And in theory, nothing will happen to Zeptor, he will withstand, let him work out his cost !!! My already more than 20 years old, so it will still plow and plow and grandchildren will be able to !!!
In general, in this design, the main thing is the lower pan with a thick bottom, and everything else is clothed!
PS Gourmet is many times cheaper, and the quality is excellent, I like to cook in them and the heat lasts for a long time!
In general, I think the bottom plays an important role and it is important whether it is encapsulated or whole !!!
filirina
I have never met a saucepan Gourmet, but wrote about a mantle cooker for the most economical (well, like me) - it has remained in almost every house since Soviet times! It turns out such a "saucepan" of dual purpose. Our wonderful site is always a storehouse of folk wisdom and exchange of experience!
Esfir
Girls! Well, tell me where to look for these alder sawdust?
filirina
Nadezhda, do not get hung up on alder sawdust, there can be any sawdust, except conifers, but best of all fruit (cherry, apple). Again - not necessarily sawdust, there may be thin twigs. Also, when you are completely sad, you can use drunk green tea (dried) + a couple of juniper berries (a very good taste is obtained - no worse than alder).
Mar_k
filirina, I bring the pots for example, as I saw and felt them! And so yes, if you think about it, then you can come up with
RybkA
Quote: filirina

Nadezhda, do not get hung up on alder sawdust, there can be any sawdust, except for conifers, but fruit (cherry, apple tree) is best. Again - not necessarily sawdust, there may be thin twigs. Also, when you are completely sad, you can use drunk green tea (dried) + a couple of juniper berries (a very good taste is obtained - no worse than alder).
That straight cherry twigs are also suitable? And tea asleep is like ... Drank and dried?
filirina
Yes, thin twigs from a cherry or apple tree (you don't even need to dry it, but take it straight from the tree - there will be more smoke). And drink tea, dry the leaves, it is very desirable to add a couple of juniper berries and use this mixture for smoking (not my idea - from the tyrnet, but I tested it in "hungry times" with good results). But I prefer cherries and apple trees for smoking.
Admin

Girls, Ozone has ready-made CHIPS for smoking different, the packages are large and not expensive
Esfir
filirina, Admin, Girls, thanks!
RybkA
Marina, I boasted to my husband about your invention. He twisted his nose incredulously and bombarded me with questions to which I did not know the answers: girl_red: but I know that you did it !!! So ... he examined the pan and saw blackness there, which I did not notice. How are you? laundered?
Then ... about the smoke ... was it there or not? What about a water seal? It turns out he is not needed nafig?
In general, your idea impressed me a lot, since my pans are now also more idle than they work. Secondly, there is no need to buy another aggregate, which has already been installed ... and we will not smoke so often, mainly on holidays))) Well, in general, what should I say to him?
mur_myau
Need some advice. Mom has amway pots and is now wondering if they can smoke in them. She doesn't want to buy a pressure cooker like mine. She is not friendly with technology.
mur_myau
Quote: filirina
girls in Israel adapted an ordinary scoop mantle for smoking and did the same.Mantle cooker + tray for collecting fat (tin can from herring) + stand made of thick wire under the tray + foil on the bottom of the pan for sawdust, a couple of paper towels moistened with water on the edge of the pan under the top cover (something like a water seal) and a couple bricks onto the lid for a snug fit. The design is cheap but very effective. Smoking in several tiers, there is practically no smoke smell (I turn on the hood), and the smoking process is as described by the author of the post. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=374573.0
An interesting option ... but ... you have to buy a mantool. And the saucepan - here it is, standing idle in the cabinet.
There is a Soviet aluminum kaskan manti in the pantry, but the lid does not fit snugly at all. Grandmother, when cooking, put a damp towel under the lid. I think the smoke will seep out. And the new ones, I think, fit better with the lid. You wrote advice about the new mantis, didn't you? (seen on sale)
Mar_k
RybkA, my husband is straight-eyed what
So, I answer: the blackness after washing in the dishwasher has gone! I made it with the Amaeevskaya stove for insurance, but you can also just wash it by anyone (a manto-cooker, a basket that I twisted with a falg, did not smear it, the legs were washed, they shine). So it shines like new!
About the odor trap - it turns out that it is not particularly needed, there is definitely no smoke !!! The aroma of smoking is present, but within acceptable limits, the children did not complain, and for me it seemed not annoying, it smells no stronger than the SV! In general, the temperature of the pots was such that you could touch them and not get burned badly!
On my weekend salts and fish I plan to cap!
Mar_k
mur_myau, in general, Amway and Zepter are basically similar! As the manager explained to me that the Zepter originated from Amaei in the distant past ... Moreover, when ready, their lids form the very same water seal - although this may not happen when smoking! I think I should try!
Mar_k
RybkA, that's just about what blackness we are talking about! If we mean the bottom of a large saucepan, then this defect is already more than 10 years old! Once we boiled water, fell asleep, and when we woke up there was no water in the pot and the bottom turned black like that, from strong overheating !!!
And in this case, there will be no overheating, since there is candinsat inside the system - humidity!
filirina
Elena, the mantle is not new and the lid does not fit snugly, but I wrote how to deal with it: a couple of paper towels moistened with water on the edge of the pan under the top lid (something like a water seal) and a couple of bricks on the lid for a snug fit. I fold the towels like a handkerchief, and then fold them into a wide tube, then moisten them with water and wrap them around the entire edge of the pan with a little overlap, then push the lid tightly (because of the towels, you also need to apply a little force) and put the bricks on top. There is a slight smell of smoke due to the leaks of the lower saucepan from the upper one. I don't know what manty kaskan is. We call an aluminum pan a mantle, as it were, of two: the lower one for water, and the upper one without a bottom with grates and a lid is inserted into the lower one.
By the way, about the blackness at the bottom of the pan: cover the bottom with foil and sprinkle chips on the foil - and there will be no blackness and it is easy to remove the burnt chips.
Mar_k
filirinaThanks for the idea with the foil on the bottom !!
Anna1957
Quote: Anna1957
to the bottom - foil and a handful of sawdust.
I wrote about this on another page:
to the bottom - foil and a handful of sawdust.
Mar_k
Anna1957, I missed it, it was not postponed! Thank you!
mur_myau
Mar_k,
Quote: Mar_k
in general, Amway and Zepter are basically similar! As the manager explained to me that the Zepter originated from Amaei in the distant past ... Moreover, when ready, their lids form the very same water seal - although this may not happen when smoking! I think I should try! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=374573.0
The water castle has a place to be.
But if without water, then hardly. Only if steam is generated from the products that we will smoke. But I haven't tried it, I don't know.

Need to try. She said to my mother - what will you give to be torn apart? We will experiment on the weekend.There is an 8 l saucepan for pasta with a sieve insert (colander). You can probably smoke something large in it. I even thought about boiled-smoked chicken or duck.
And there is also a 4.5 liter pan, but there is not enough space (insert-steamer, only 5 cm deep).

In general, we will decide before the weekend.

Quote: Mar_k
In general, the temperature of the pots was such that you could touch them and not get burned badly!
And if raw foods are laid, will they surely be cooked until cooked? Or is it better pre-salted / boiled?
Mar_k
mur_myau, generally tried raw in SV, but the taste is not the same !!! Therefore, it is better to put it in a pickle! In general, Tim got it from Elena, looked at how she smoked and made a pickle !!
mur_myau
Mar_k,
Thank you! Can you link to this pickle?
Rarerka
from Elena Tim
Standard brine: For 1 liter of water - 100 g of salt, bay leaf, black pepper. It is recommended to boil the whole thing for three minutes, cool to room temperature and then immerse the food in it. But, since I had a lot of those "products", it took 5 liters of water. Boil it all, and then wait for hours until it cools down - not for me. I just poured half a liter of water into a ladle, added a mixture of 5 peppers, lavrushka, and boiled it. And then in the sink, in cold water, cooled for 5 minutes. In a large saucepan, I diluted salt in cold drinking water and added the contents of a ladle. Thus, it took just a few minutes to prepare the brine More: ] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=370139.0
mur_myau
Rarerka,
Thank you very much!
Mar_k
I did not boiled pickle, the same good!

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