Grill and smokehouse

So we decided to buy a smokehouse, but we don't know which one is better, my mother wants another grill, but as for me, these two large devices will occupy the entire lodge. I saw a grill with a smokehouse on the internet, but I don’t know if it’s good and is this grill really needed? Tell me if you use a grill and how often, and which one is better to take a smokehouse. What I found on the internet on coals, but I would like an electric one (it seems to me that it will be faster than until you melt these coals) In general, I ask you to express your opinion on these units
This is how this unit looks

Tell me if you use a grill and how often, and which one is better to take a smokehouse. What I found on the internet on coals, but I would like an electric one (it seems to me that it will be faster than until you melt these coals) In general, I ask you to express your opinion on these units
This is how this unit looks

For me, so why clutter the balcony with an electric grill, if you can use an oven or microwave with such success.

and not that it will be ... when on the coals the taste is completely different, the smell of smoke, again

All clear! What about the smokehouse?

and I bought an air gun, and it smokes and does a lot of things, it's certainly not coal-fired, but it's suitable for home, you can see the photo here. what did I do
🔗
there are also just electric grills, which can also be used in the apartment, and if, of course, you only want to be outdoors .. then I won't help here ..

At one time, I also wanted to buy a smokehouse. Didn't like the price and volume.
Made it myself. I took a stainless steel tank for 30 liters (I got it for nothing, as it flowed along the bottom rolling). Inside a wire stand, on it a cup for collecting fish juice. Removable cross bars at the top. I hang a large fish on them, or 2 grates for small fish. The cover is sealed with a window insulation. Which self-adhesive profile D. Screwed the fitting into the cover. Hose to the fitting. Hose to the street through the air vent, or into the ventilation window.
Cooking procedure.
Salt the fish for 2 hours. Rinse, dry a little. I hang it on the beams or lay it out on the lattice. (7-8 large fish are included on the pericladines, on the grates 2 kg of medium perch.) I put two handfuls of sawdust on the bottom of the smokehouse, and a plate on top of the stand for collecting liquid. I insert the crossbars. I close the lid. I put all this on the stove. (divided into both electric and gas). I bring the hose from the fitting in the lid to the street. I keep it on low heat for 2 hours. Towards the end of smoking, I open the lid for a minute. Let the steam come out. It turns out hot smoked fish. There is almost no smell in the kitchen. Sometimes smoke breaks through the gaps of the seal, so only the smell of smoked fish spreads around the apartment. If there is a normal hood, then there will be no smell at all. And even more so on the balcony. I did it almost for nothing, because the tank was already there.

When choosing a smokehouse, be sure to look at the drip tray. It should be. And it is located at some distance from the smoldering sawdust. Otherwise, all the juice will drip onto the sawdust and burn there with a nasty smell. Only all the buzz from good smoking will disappear. That's the way it is.

[Antoine]

and I bought an air gun, and it smokes and does a lot of things, it's certainly not coal-fired, but it's suitable for home, you can see the photo here. what did I do
there are also just electric grills, which can also be used in the apartment, and if, of course, you only want to be outdoors .. then I won't help here ..

On the other hand, I only want for an apartment so that you can put it on a lodge. And how does your airfryer look like, can you show a photo? Is there a smokehouse in it?
Antoine Thanks for the explanation, but it's probably easier for me to buy a ready-made captilka than to do it myself

This is how this unit looks

This is an ordinary grill. I have this on my balcony for many years. He smokes absolutely nothing

As I read it, I involuntarily remembered a plot from a film where Dzhigarkhanyan, or rather his hero, came to Moscow to visit his relatives and decided to fry a real barbecue on the balcony of a high-rise building, the surrounding people decided that it was a fire. A wonderful film, but for the life of me I forgot the name. This I mean, will not all the neighbors come running to the smell of smoked food? We have a smokehouse at our dacha, so if we smoke something there, it smells all over the neighborhood.

[roytberg]

roytberg
I have this:
they constantly have discounts and I bought it 1000 cheaper. they immediately give a discount card, you can buy books from them, and more at a discount. If you are from Moscow. then you can visit their master classes. where they cook and tell, and then maybe you want to decide if you want it (it is 2 times cheaper), because there are more advantages, and there is a service center, and there is more guarantee and bells and whistles can be bought, there is a hotline. The airfryer itself is also better than the Spanish ones, 3 speeds, temperatures from 60 to 260 degrees, in short, read on the website.

[lira70]

This is an ordinary grill. I have this on my balcony for many years. He smokes absolutely nothing

If you go to the manufacturer's website, then it says in the description that he just eats a brazier, but with a smoking function, it is a little more expensive
lira70 Thank you, I have already looked at the site, but for me it is too small in size, I would like something more
Andreevna Our neighbors are friendly and we will gladly accept a run

If you go to the manufacturer's website, then it says in the description that he just eats a brazier, but with a smoking function, it is a little more expensive

To be honest, I just can't imagine how you can smoke something in it? To cover with a lid? In my opinion, manufacturers will write anything to increase the value of the product ...

As I read it, I involuntarily remembered a plot from a film where Dzhigarkhanyan, or rather his hero, came to Moscow to visit his relatives and decided to fry a real barbecue on the balcony of a high-rise building, the surrounding people decided that it was a fire. A wonderful film, but for the life of me I forgot the name.

The film is called Runaway September. Philosophical tape.
All my knowledge of barbecue cooking comes from this movie. Only added a bit of experience.

The title of the film with the participation of Dzhigarkhanyan is "When September comes" Mosfilm 1975. But, this is a film - if you want to repeat the experiment, then at best you will get off with a fine. If you want to smoke fish at home, then use Antoine's design. A wonderful thing.
For over 15 years I have been using an ordinary iron bucket for hot smoking, but I do it away from the apartment only in the fresh air.
In a bucket at different levels I cut out three nets on which I put the prepared fish. On the bottom of the bucket I pour about a liter can of sawdust and close it with an ordinary lid. It is possible and not very tight. I put the bucket on the fire and the process started. After the smoke comes out from under the lid after 25 minutes for small fish and up to 1 hour for large (more than a kilogram) fish, the product is ready.
This is our signature dish.
Bon appetite.

At one time, I also wanted to buy a smokehouse. Didn't like the price and volume.
Made it myself.

My parents smoke fish in small portions in an old-regime (that is, Soviet times) vessel for sterilizing surgical instruments (I forgot what it is called).
Of course, a lot of fish will not go there, but enough for a small company.

Hairpin, I agree with you 100 about smoking in the airfryer, but if I still smoke it, I'm sorry, it will be a complete piper

Although the idea, of course, You can put it in the garage, where you can at least see it - is it big or not?

Although the idea, of course, You can put it in the garage, where you can at least see it - is it big or not?

There are small smokehouses. I don't know if you can find it now or not, but there were excellent Finnish electric smoking houses.At one time, I even fired up to buy one, but the price then (2 years ago) of 9 thousand rubles for me was biting.
The dimensions were something 40 centimeters in length and 25 centimeters in diameter, they were cylindrical in shape. I have to look, maybe I'll find an image.

Here, I found a Tu-Finnish smokehouse. But the price got even higher, naturally
🔗
I lied a little with the size
Diameter - 28 cm
Length - 55 cm
Voltage - 230 V / 50 Hz
Power - 1200 W
Cable length - 2 m

I boast about my "rarity". Small but heavy case. The "smokehouse" is called:

Consists of the actual suitcase and lattice:

This year celebrated the 25th anniversary of the year of release.
Pour sawdust, put fish or meat, close, heat. You can put on a gas and electric stove, it was written - you can even cook over a fire.

Result:

I need this too !!! Urgently!!!

I boast about my "rarity". Small but heavy case. The "smokehouse" is called:

Is it steel or aluminum?

Is it steel or aluminum?

Not steel for sure. It looks like an alloy of cast iron with the addition of something, perhaps aluminum.

Clear. Cool thing ... Congratulations

There is also such a Finnish electric smokehouse OPA, but dear. When I studied the question, I reread a lot of good reviews about it.
🔗

If it comes to the smokehouse, then I will put in my 5 kopecks, and if they give me a warning, it will be deserved, because it’s a little off topic.
At the dacha, you can always make such a smokehouse, you just need to find a barrel


and you can smoke at any time of the year, but firewood, well, in the country in the spring, branches from fruit trees are always cut off, here's firewood.
smoked everything for Easter and even chicken

What you need !!!
1. What's on the bottom of the barrel?
2. How long should you smoke?
3. Is there a fire? Or is something just smoldering?

[Hairpin]

Hairpin, in the evening I will consult with my husband, I will ask how the smokehouse is done correctly and I will write to you. Although I can answer one question.
2. A little long, my husband leaves for the dacha at 6-7 in the morning and at 12-13 it's already ready. sausage a little earlier.

Hmmm ... if we leave for the dacha at 6-7 o'clock, then, at best, 12-13 o'clock will be already there ...

[vishenka_74]

I also want at least a barrel!vishenka_74 , I'm waiting for details.

[Hairpin]

Hairpin we are exactly 10 km from home to dacha
asked her husband on the phone from three to six hours (not counting the time for the firewood to break up and burn up) it all depends on what to smoke. The rest in the evening so as not to introduce you to Oman

[Tatulya]

Tatulya!!! We already have a transparent barrel. It is called an airfryer flask !!!

I understand so. We confuse the roasting / grilling process with smoking. For smoking, you need to put sawdust in the water at the bottom, and put the airfryer on a low temperature !!! That's just what it is ... this small temperature ...

We will argue from the opposite. Cherry 74 wrote the time - 3-6 hours. That is, if we stretch the process up to six hours so that the same chicken does not burn, we can get it smoked !!! This is the difference between the smoking process and frying. If the husband Cherries 74 will make the fire in the barrel bigger, then they will not smoke there, but fry !!!

[Wiki]

Wiki!!!!!!!!!!!!!!!!!!!!!!!!!!

How long do you make your fish? (screaming very loudly to Wiki heard).

[vishenka_74 !!!]

vishenka_74 !!!How lovely!!! Of course, no device in the house can replace cooking on the street !!!! And the barbecue, no matter how hard I try, will not work in the apartment in anything, the same as on the fire ... But here I am a child of the city and there is no dacha, what to do ??? So I'm looking for an alternative.
vishenka_74 !!!A recipe for the sausage itself will not give ???

Hairpin, I live in the village, I need about a barrel. In AG, this is not smoking, but cheating.

[vishenka_74]

vishenka_74
or in more detail, I have a barrel exactly the same.
and there is firewood in the yard.

And you can have a recipe for how to smoke chicken.

[zvezda]

zvezda, I buy sausage already made but raw and then I smoke.
And since I lived in the village before leaving school, as far as I can remember, my mother always smoked meat and sausages for the holidays (like Easter and other table holidays for Christmas), she prepared everything and dad smoked.
I can lead mother's sausage recipe... But I don’t know the exact proportion, it all depends on the amount of meat. Mom always took half of the beef / veal, half of the pork, and the fatty pork.I ground all this in a meat grinder with a mesh that had large little hands, then squeezed out the chasnok, added salt and pepper to taste, mixed it well and added a little boiled water to the mixing process so that the filling was a little thin, but not too much. Then, through the same meat grinder, I made sausage, a special attachment was put on, knives were taken away, thin pig intestines, cleaned for some reason, were put on the attachment and the sausage was filled.
My mother-in-law makes sausage slightly different (different region). the recipe is also approximate. Meat half beef / veal half pork, pork is also fatty, sometimes she just added lard, and the difference is that she cut it all into small cubes (it's tiring, but the sausage is delicious) adds garlic, salt, pepper and mustard, not ground, but in peas, I I would even say a lot of mustard, the first time I saw her doing I was already horrified, I think it was but delicious. And in the same way he stuffs and smokes, or bakes in the oven (also very tasty). That's all what I know .

Sorry for my russian

natamylove, everything is possible, only in the evening I will go to the dacha after work, I will take a picture of everything, I will consult with my husband and describe everything

[Wiki]

Wiki!!!!!!!!!!!!!!!!!!!!!!!!!!

How long do you make your fish? (screaming very loudly to Wiki heard).

Oh and wow !!! I heard you already in Odessa!
Which of the two? The one in the smokehouse? Minutes 30 - 35. It is necessary "for sure", I do not open it until it cools completely.

Girls who knows where you can get pork intestines to make sausage at home?

[nut]

nut, in our market where they sell meat, they are, you have to go and ask. You can even buy them for use and freeze them.
Well, I'm going to the dacha, and if it doesn't start raining, I'll take a picture and then tell you

I took pictures I will try to explain how we smoke
here is the smokehouse completely


I will describe roughly how to build it. You need a barrel without a top and a bottom, several pieces of tin, an iron grating in shape or a round or square grate size should be slightly larger than the diameter of the barrel or several iron rods, and a shovel.
Initially, you need to dig a ditch, the depth is 50-60 centimeters, the length is 1 or 1.5 meters (this is individual), the width depends on the material with which you will cover this ditch from above, well, no more than 50-80 cm
on this photo the beginning of the moat is already covered with earth, this type of passage should turn out

at the end of the ditch, a circle or square should be dug as deep as the ditch. on this circle or square we put a grate or rods and put a barrel on top, and cover the moat with a piece of tin or something else suitable, but such that it would withstand fire and temperature. sprinkle with earth on top and around the barrel too, so that there are no cracks. In total, we have a type of mine that ends in a barrel.


when we look into the barrel we should see the end of our mine

here it is not very visible because for some reason I did not remove the stick.
on the barrel you need to make something like a visor, bend a piece of tin into a corner and it will be just that. For smoking, you need to cut out a couple of sticks that are a little thick and not dried and make several hooks that cling to the meat on one side and hang on a stick on the other side. the sticks are laid out on the barrel and must be covered with a visor.
roughly like this:


We start a fire at the beginning of the mine, in my photo you can see traces of a fire, firewood must be taken from fruit trees, an apple tree, a plum, a pear, but the best thing is a cherry, if you take ordinary firewood, then the meat will be bitter. Firewood must be set on fire so that they burn a little bit it is necessary to poke a hole, then there will be no fire, only smoke and it will smolder for itself there, but not burn. As a result, the smoke passes through the dug and covered ditch, comes out through the barrel and smokes the meat that is hung on hooks and the hooks on a stick.
When all the meat is laid, we cover with our visor lid and watch the fire, then the meat
The principle is like in a chimney, we burn a fireplace and the smoke comes out through the chimney.
This can be seen in those photos that I posted earlier. You need to watch the fire so that it is not full, and put firewood.

Now about the meat:
the fastest way to smoke is a riba like a la mackerel, you need to grate it with spices (this is individual) and hang it on a hook or on such a grill in the form of a fish, if you just on a hook, you need to make sure that it does not fall (we had cases) with good smoke
15-25 minutes and the fish is ready.
Sausage: we tie the two ends, make a circle and hang it on a stick, the readiness can be determined by the color, and it will wrinkle a little, by the time it is about 3 hours.
Chicken: Cooked roughly like sausage. Once I bought a chicken not grated with spices, I rubbed it myself like on a grill and the second time I bought it already pickled, (this is optional) The pickled chicken should be wrapped in 2-3 layers of gauze, the ends should be tied and hooked on the hook, the hook should be hooked not to the gauze but to the chicken otherwise the gauze may just crumble from the temperature and your chicken will fly down. cooking time is about 3 hours, but also depends on fire and smoke, you need to look at the circumstances.
Meat: fillet, barrel, just lard, pickle to your taste and also wrap the ends in several layers of gauze, tie and hang on hooks and hooks on a stick.
How to describe in order to understand that it is ready, I don’t know, my husband says that this is all individual and depends on many factors, we must try and understand once. And be guided by time.

If I did not write something correctly, then sorry, I described the process in my own words

Girls who knows where you can get pork intestines to make sausage at home?

Today my husband at the meat market asked me. The saleswoman gave her mobile and promised to bring it at the end of October. There was no market price.

And where will we share the sausage recipes? I also decided on sausage.

[Natamailav]

Natamailav, and you ran into the ham? Probably there.

[Cherries]

I read the report carefully Cherries (I put it off so that I could carefully) and ... well, where am I going to dig a moat ...

But the story itself ... that is purely a cake!

Yesterday I showed my husband pictures with a barrel, he said that he would do everything.
The question remains - where to get the meat?
We decided to smoke in a year, I will bring out more geese, I will have chickens and ducks, and we will smoke for Christmas. This year, the livestock does not allow. It will not be enough.

to smoke 5 pieces at once, while I play with the Airfryer.

[Hairpin]

Hairpin, that yes in the city it is difficult with this, but if there is a summer cottage or cottage, then a place for this can be found.

The question remains - where to get the meat?

natamylove I will hardly help you with this, and so what I could
I dreamed about this smokehouse all night, I forced my husband to do it all over again so that I could take a picture, that's what I was imbued with

[vishenka_74]

vishenka_74 , you did a very big job by sharing with us the pictures of the smokehouse, I will definitely make this smokehouse, especially since I breed an animal house myself.
And I showed it to my husband, and this is important.
Thank you.

I dreamed about this smokehouse all night, I forced my husband to do it all over again so that I could take a picture, that's what I was imbued with

Cherry, thank you so much for the smokehouse! 🔗 🔗 🔗Everything is intelligible, everything is clear and as always - everything ingenious is simple!