Smoking in an airfryer - techniques and smoking preparations

[Mona1]

Mona1
I bought my first smokehouse (portable for fishing) in 1979. Since then there have been all sorts. Both purchased and homemade. This homemade one is already the seventh in the general list.


So that's it. About sawdust.
Conifers as shavings, sawdust will not do anything good. I even (tried) juniper, from which, by the way, I once made a scented lampshade for my mother-in-law.
Birch is also not very desirable - there is a lot of tar, there will be black color and bitterness. I haven't tried beech in the smokehouse, but during the tobacco crisis we made pipes from it at the landfill ( 🔗), probably also bad - the taste was disgusting then. (To protect against tar condensation dripping from the non-insulated top cover, it is best to cover the product with thick (kraft) sheet paper).
Now from good ones.
Alder is good. Willow follows in quality. Cherries are not bad. I haven't tried the apple tree, it's too hard.
Sawdust is generally slightly worse than shavings. More precisely, medium-sized shavings, those from under the machine.
*****
I don't know how it will be in AG, mine - Viconte has never used it for that. But the glass there (if repeatedly) will probably "remember" the smoke. With thermal sublimation of wood, there is a whole bunch of fractions. And they settle not only in meat or fish ...

In general, I am not enthusiastic about the whole idea of ​​smoking in the AG.
A specialized tool is anyway better than a combine.

[dopleta]

In general, I am not enthusiastic about the whole idea of ​​smoking in the AG.
A specialized tool is anyway better than a combine.

So this is understandable, but if there is no summer cottage in nature or your own house, then in the conditions of a high-rise building, your smokehouse, no matter how good it is, will not work. We can't smoke much here, otherwise the neighbors will immediately call the firefighters. Here or go broke on a smokehouse, a photo of which dopleta put it (and I don't need this, there is nowhere to put it, especially if you consider that it will not be used too often) or to be sophisticated, as will come out with the AG. I am not going to smoke often and heavily, liquid smoke is not immediately, no matter how convinced it is natural, and sawdust is what you need. If they give at least a light aroma - and then thanks. Smoked is generally harmful to use often.
And about the description of the properties of different sawdust, thanks, I will take into account. By the way, we had such a thunderstorm in the city (I'm from Donetsk), just when the Euro 2012 match was delayed in the Donbass arena. Our Ukrainian team played, if you are an amateur, then you watched and remember what hurricane I am writing about. So, under the window there was an old apricot, branches - up to the 3rd floor. So it broke in half. It collapsed right in front of my window. She was dragged away. So I think, can I cut twigs for smoking? just tell me what thickness and length are suitable?

"For smoking, it is recommended to use firewood and sawdust of deciduous trees: oak, beech, birch, alder, peeled from bark. Smoked products of excellent quality are obtained by using wood of dried fruit trees (apple, cherry, apricot, etc.).

Tanya, so I know what sawdust is needed
Unless, to make an acquaintance in some carpentry ... They already know what kind of wood they are dealing with and sawdust from them, for sure, heaps

So this is understandable, but if there is no summer cottage in nature or your own house, then in the conditions of a high-rise building, your smokehouse, no matter how good it is, will not work. We can't smoke much here, otherwise the neighbors will immediately call the firefighters.

There is almost no smoke. Only a slight smell.
When we were still living in the Zelenograd 4-storey building (thank Luzhkov with that reconstruction!) I smoked in a smokehouse right on the balcony of the 3-storey. And even putting her on tour. Primus "Bumblebee". So sometimes the neighbor from above, Vitka, smelling a delicious smell, said:
-Now I will lower a bag on a string for you so that you will not forget me!
And I shared with him. And then he gave me a half-meter U-shaped heating element. Electricity is safer than a primus. I then even took this heating element on business trips. Instead of tiles. You will always find two bricks to put it on ... It's still intact.
So the issue with neighbors (at least theoretically) can be solved.
But still better on earth. As I am in my father's house. Fortunately, there are only three train stops from the apartment.

.... under the window was growing an old apricot, branches - up to the 3rd floor. So it broke in half. It collapsed right in front of my window. She was dragged away. So I think, can I cut twigs for smoking? just tell me what thickness and length are suitable?

In my experience, fresh wood is even tastier than dried wood for smoking. Branches can be taken in any size. Having cleaned the bark. The question is how and how to process them. The simplest thing is to cut it into thin chips with a sharp knife - we did this right on fishing. Better yet, a hand plane. Then long spiral shavings can be chopped across. Although this is for a smokehouse, where they are warmed up through the bottom, in the AG they can cut and do not need to, there is all-round heating. Need to try. A chain (benzo) saw also gives a good chip size.
In general - bolder. It should work.

There is almost no smoke. Only a slight smell.
When we were still living in the Zelenograd 4-storey building (thank Luzhkov with that reconstruction!) I smoked in a smokehouse right on the balcony of the 3-storey.

Eh, so if I had a balcony ... I have a 1st floor. There is only a glazed loggia filled with all sorts of rubbish.
And tomorrow I'll go on the trail of apricot. I'll pick it up for a week I don’t want to tomorrow, people are walking there, I’ll gather onlookers around, I don’t like to put on a show, I just like to watch.

I am spreading the result of yesterday's fishing, smoked in an airfryer, using the above method.
It should be noted that the result is similar to purchased fish - in appearance and taste, and differs from a conventional smokehouse.
Here the fish is even more juicy or something.
Especially yesterday they smoked part in a smokehouse, part in a grill. To unequivocally say that some way is clearly better,
impossible, but of course the smokehouse has a big plus, it is not necessary to wash it

impossible, but of course the smokehouse has a big plus, it is not necessary to wash it

And you will buy separately a metal pan, of a suitable diameter and with a protrusion on top, so that the AG cover fits on it and that's it. Do not wash it, it will happen to it, and when you do not smoke, then use your own glass.

I was in Amstor today and bought chips for smoking like this:

The wrapper is pulled together, and there is a tray of foil. She removed the cap from it. This is the inside. She put the match to estimate the amount of wealth:

Of course, according to the instructions, they are intended for charcoal grilling. There are such methods:
1) Lift the foil and place the container on the coals.
2) Remove the cover, pour water so that it covers the chips (shavings). Written in Ukrainian - friends. In 20 minutes. drain the water, put the tray on the coals.
Now I'm thinking how to be in the airfryer.
These friends are oak + rosemary. There were no others, even though they wrote here that the oak is not so good. well, as it is gritting, for fishlessness and cancer - fish.
Yes, the package costs 14 UAH 70 kopecks. (about 60 rubles). Weight not specified, specified volume - 450 cc.

Well, it turned out to be an expensive pleasure. In Okey, a 400 gram package cost 17 rubles.
True, judging by the photo, you have selected chips there, without bark and trifles. It's much easier for me - like a chainsaw and they are immediately wet.
I did not try to smoke completely wet, but they should not be dry for sure.
For smoking, for example, "that" fish - from the photo, about 2 tablespoons of sawdust without a slide were taken.

[Spirit]

True, judging by the photo, you have selected chips there, without bark and trifles.

Spirit, and in our Petersburg they are sold

🔗

In addition, if desired, you can order such tablets.

🔗

Dopletochka, you have everything as in Greece!

I totally agree - you won't be able to smoke on sawdust if you do it as written in the official recipes. The sawdust must be very heated to release the smell. And this is possible only if the sawdust is located NEAR THE TEN. I also put them in foil, roll them up with sausage and make small holes. I roll it up with a sausage and put it in the gap between the glass lid and the perforated grate that covers the heating element itself. They will not be able to catch fire - the ignition temperature will not be enough. Yes. before laying, I sprinkle sawdust with water, And yet, if there is hot smoking, then I put it a little further from the heating element, and if it is cold, then closer to the heating element. The heating element itself works in a pulse mode (on-off), but the turn-on time is different and the intensity of the smell on cold smoking will be less.

[igorechek]

igorechek, thank you for the successful way of smoking! We tried it. It turned out delicious! We will continue to smoke this way.
We have not used liquid smoke for a year now, and sawdust just in a bowl with a product gives very little aroma. "Cigarettes" turned out to be much more effective!

[Spirit]

Dear Colleagues! Tell me, please, is the smoke from the "cigarettes" really coming out?
I've also tried to smoke in this way, the first experiment turned out to be effective, but not positive. I twisted a cigarette as described above by a colleague Spiritohm, shoved it between the glass lid and the grill, as in the photo. When heated, there was a very distinct smell of delicious smoke, but there was no smoke itself ... It cannot be that the smoke from the switched on fan inside dissipates without a trace. Or maybe the problem is in the material for smoking: I have chips, not sawdust. And after smoking in foil, it did not burn to ash. I'll try to grind wood chips, maybe this is the case?

Urrrah! It works!

Cigars rule.
Photo report: hot smoked chicken legs.


Disadvantages of the method: the smell of smoke in the apartment. Better to smoke on the balcony or loggia.

Tack, the twig has gotten a bit stuck. I will revive with today's sweets: marinated pork belly for 2 days in salt, 1 day in hot pepper jam, according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=81078.new#new
Mode: 235 gr 30 min, 180 gr 10 min, another 30 min in a closed airfryer, with the program turned off, but the fan is running. Cigar 15 cm with plum chips, poured boiling water for 15 minutes, then in foil and closer to the tenu. The meat is still being kept in the refrigerator, when it comes completely, I will bring a photo of the cut.

Photos of workers taken on the phone, do not judge strictly.

She regretted that she had not thought of something else to take for smoking: it is more profitable to smoke a larger volume at once, so as not to once again weather the smell of smoking. It is still there, because I smoke in the kitchen.
But in any case, for those who do not have a summer cottage and have absolutely no place to smoke fish, meat and do not want to buy chemical smoked products in the store - this is a great way out!

I bought alder sawdust. Only now, in the Nordic smokehouse, smoking is probably better than in the airfryer.

If there is a smokehouse, then most likely yes.
And for those who have no smokehouse, it is possible to use the airfryer, and it is also successful.

[Tricia]

Tricia, amazing! Nastya, the brisket turned out - lovely sight! Congratulations!
Question: does the smell of smoking remain in the airfryer? I bake pies in mine, so they won't come out with a smoked flavor later?

[plasmo4ka]

plasmo4ka, Thank you!
I have the magic Sanita anti-fat (in an orange bottle). I gently smear the lid from the inside: glass, a slightly perforated plate that covers the shade, below - a flask, I leave it for several. min. I wash it off, let it dry open. Or, if I’m completely lazy, I wipe everything with soda, I also wash it off and let it air. The smell of smoking goes away, because it has nothing to catch on to - almost one glass around.
There were no problems with the smell, but I don't bake in the airfryer, maybe that's why I don't notice.

[Nastyush]

Nastyush, Thank you for efficiency.Yes, and there is a lot of smoke-smell in the kitchen? I was exhausted with this smoker-wishlist. Hoods are not yet expected, we can try on the balcony I hope vigilant neighbors will not call a fire

There is a smell of smoke, but not burnt, namely smoked. I don't have smoke in my kitchen. But I also soak a chip and twist cigars from foil that are not very thick ... I picked the best option.

I lay the sides of the airfryer on top with foil, since the lid does not fit snugly, there is a small backlash, with foil it is more airtight.
If possible, it is better to smoke on the balcony - definitely! We have a loggia, recessed inside, narrow and uncomfortable, the windows do not open well, otherwise it would smoke there.
Neighbors will not mistake this fragrant smoke for the smell of burnt, rather they will come running with plates!

If I had a gas stove! then I would buy a smokehouse with a water seal, I took a hose with smoke into the hood or vent ...
Or I would smoke in the country! But, alas, while this is all in the plans, we smoke with a light smoke at home. Neighbors have not yet come running, only the cat is very worried - she does not like the smell of smoking and haze ...

Aha, now I will make up my mind! Otherwise, I collect and collect all the theory and recipes, and moved the smoker to the last place in my cherished list ..
By the way, can't a smokehouse be used on an electric stove? I figured it out for myself that if I couldn't use the smokehouse without a hood in the kitchen, then I wanted to buy an electric / tile and put it all on the balcony, but then the skeptics reminded about the neighbors, so I slowed down with this matter for now

Eh, I generally have glass-ceramic ... So far I don't know anyone who would smoke in such a smokehouse. I would first study someone else's experience, and then suddenly what.

And what about the neighbors ?! These neighbors regularly arrange a gas attack, burning either buckwheat or some kind of milk porridge! Such a stench is worth it, it starts to feel sick. And nothing, I'm not calling a fire.
The maximum is to take a small handful of sawdust, chips, distribute evenly over the cigar, then the chips will burn out in 30 minutes, and the rest of the time it will be possible to bring the meat to the desired condition without smoke even inside the airfryer.
In any case, you need to try and find your own algorithm!

[Nastyush]

Nastyush, thanks for the instructions and moral support! Smoked meats are now in the house!

I declare categorically that using liquid smoke is not smoking.
For those who still want natural smoking in the apartment, but have not done it themselves: this is trash, this is hardcore.

But at home you can smoke in the airfryer. However, there are nuances:
1. Smoke under an exhaust hood so that all the smoke is immediately removed, or on an open ventilated balcony (much worse - on an open loggia, not all the smoke is blown out there). Otherwise, the smell of smoked smoke will haunt you for more than one week (it is VERY persistent), and you will not get the pleasure of eating smoked vusnyat (rather, an aversion to smoked meats for several weeks).
2. In the airfryer, it is necessary to raise as much as possible any metal container (tray, bowl) as close as possible, almost close to the heating element in order to achieve sufficient temperature to heat the chips to smoldering (charring). The smoke will be really a lot.
3. It is necessary to understand that after smoking you will have to sweat a lot, washing the airfryer ...
4. After smoking, the product should "wind up".

Smoked bacon and meat are just as tasty as from any hot smoked smokehouse.
He personally smoked at home in the airfryer and in the home smokehouse.

In the airfryer, it is necessary to raise as much as possible any metal container (tray, bowl) as close as possible, almost close to the heating element in order to achieve a sufficient temperature to heat the chips to smoldering (charring). The smoke will be really a lot.

Chips will not scatter all over the airfryer? Should it be covered somehow? For example, with foil in the holes from toothpicks.

Chips will not scatter all over the airfryer? Should it be covered somehow? For example, with foil in the holes from toothpicks.

At first, the little thing will fly apart. In principle, this is not important, because.when smoking on the product, both soot and other components of smoking are deposited. It makes no sense to bother. IMHO.

[about]

You can smoke in the airfryer if you use it only as a smokehouse for the entire remaining period of operation.
And still it will not be a smokehouse, but onlyaboutfight for smoking.

I know. Since 1971 I've been smoking.

[about]

You can smoke in the airfryer if you use it only as a smokehouse for the entire remaining period of operation.
And still it will not be a smokehouse, but onlyaboutfight for smoking.

I know. Since 1971 I've been smoking.

Don't be so categorical!
The glass bowl is washed. This is even easier with detergents. The lid with the heating element lost the smell of smoked meat with the very first baking of meat or kupat.
The airfryer is really not a smokehouse. Do not put on coals and all that ...
But. The temperature is maintained. The smoke is coming.

Pys. It is more appropriate to measure personal belongings in another topic.

There is no time to read the whole topic, but I am FOR smoking in the airfryer !!! I have several recipes with a detailed description of all the stages. Chicken and sausage are perfect !!!

There is no time to read the whole topic, but I am FOR smoking in the airfryer !!! I have several recipes with a detailed description of all the stages. Chicken and sausage are perfect !!!

with liquid smoke?

On what basis did you make this conclusion ??? I smoke exclusively on apple or pear chips.
Click on my avatar and read at least one recipe, and then trample with your hands and feet)

Added Wednesday 11 Jan 2017 6:03 PM

I write from the tablet and cannot insert the link

On what basis did you make this conclusion ??? I smoke exclusively on apple or pear chips.
Click on my avatar and read at least one recipe, and then trample with your hands and feet)

Sorry, I didn't mean to offend you !!! Unfortunately, most recipes for "smoking" involve the use of liquid smoke, it is not so easy to find information on the use of wood chips.
For myself, I bought an airfryer only for baking and the possibility of smoking.

recipe

femininely clever and neat
hen

[Irina]

Irina, oooooooo, thank you very much !!! For a reference !!!!

Added Wednesday 11 Jan 2017 06:31 PM

Stradivary, I'm so good, I'm sorry

[Stradivary]

Stradivary, I'm so good, I'm sorry

I would have such a kind heart !!!

[Stradivary]

Stradivary, on the second page of the recipe there are pictures of all the elementary devices for wood chips. Take a walk)))))

[Stradivary]

Stradivary, on the second page of the recipe there are pictures of all the elementary devices for wood chips. Take a walk)))))

Thanks, but no longer relevant.
I got used to smoking in an airfryer after buying it))) And with a home, campfire, and barbecue smokehouse I've known for a long time

So all the more interesting !! How do you smoke? Where are the chips?

So all the more interesting !! How do you smoke? Where are the chips?

Nothing new, everything is according to the classics of the genre)))
In the airfryer, chips are close to the heating element, in smokehouses - under a tray for collecting fat; at home - smoke in the hood, in nature - towards the hungry)))
Meat and lard are classics, the stripier the puff, the tastier))) Before smoking, you can boil for 10 minutes.
Smoked pike, pike perch, perch - well, very tasty !!! Especially by the river, after a thick broth of fresh meat ears, and with moonshine, and under the August Milky Way, and in an embrace with a beauty (in my case, my wife) ...

, about moonshine I'm weak, but devour delicious food, this is always!

For myself, I bought an airfryer only for baking and smoking.

What, in fact, I was talking about.