Smoking in an airfryer - techniques and smoking preparations

I have not had liquid smoke for almost a month, and I just smoked with shavings. By the way, we specially went out into the countryside and smoked it in a small smokehouse, so the sawdust was gone there ... and it also closes more tightly, due to this, condensation forms and it settles on the product. I think Liquid Smoke does just that.

At least there is nothing to object ...

In many recipes, they write that you need to lay out sawdust moistened with water! So are they needed in the AG? What good are they if they are wet and do not smoke!

[and also fast smoking, close in effect to baking.]

Here's what Wikipendia thinks about this:

Smoking is a type of heat treatment of products that imparts flavor and preservative effect. Smoked products are impregnated with bacteriostatic substances of smoke and partially dehydrated, due to which their shelf life is increased many times over.
The substances that give smoked products a special taste and aroma include phenols and their derivatives, as well as some fractions of aldehydes and resinous substances, formic and acetic acids.

Distinguish between cold and hot smoking, and also fast smoking, close in effect to baking.
In hot smoking, the product is processed with smoke at a temperature 45 - 120 ° C for several hours until cooked through.
With cold smoking, the treatment is carried out with a colder smoke with a temperature 19 - 25 ° C for hours, often days. The product is usually pretreated before cold smoking, such as salting. Complete culinary processing (without additional measures) does not occur with this method. Thus, cold smoked meats and fish are not suitable as food for those who observe religious food taboos on raw meat.

This is the actual temperature regime of real smoking and answers the questions!
At least in AG we are dealing with an imitation of the process by imparting aroma with the preparation "Liquid Smoke", and as a maximum, it has a quick smoking, close in effect to baking.
In our country house there is a smokehouse in which my husband constantly smokes fish. As far as I can see, he also sprinkles sawdust with water (if they are dry) or uses fresh shavings (from only cut branches). This is done so that the sawdust (shavings) do not ignite, namely, they give a fragrant smoke.

Well, I don’t have a smokehouse And I really want to smoke something And maybe all the same these sawdust can be set on fire

And here is my fish. Unfortunately, we don't have a trace of liquid smoke, I used seasoning for smoking and shavings

[Schapirinka]

Schapirinka

How do you like the effect of the shavings?
I tried it, felt nothing.

and photos Super!!!!

Unfortunately, I have nothing to compare with, this was my first ever smoking. The smell of the finished fish was like smoked fish. But it came out a little dry, or maybe it should be, I don't know. But next time I'll try to take a fatter fish

As for me, you just overexposed it in time. if only a little less was everything. I usually set it by 10 to 95 degrees by the end of cooking. This temperature will not overcook, but if it was not yet completely ready, then it will come.

I agree with marinal, when you overexpose it a little, it turns out rather dry. It will take time to regulate.

Today I tried to smoke my sausage, anointed it with smoke, stood it for 1 hour and on an average wire rack t * 260 for 30 minutes.First I put 2 sausages for a sample - and it was not in vain After a while my sausages began to shoot just shorter, they all burst. The next batch was first steamed in a frying pan for 10 minutes, once again smeared with smoke and on the wire rack. This is what happened - and the smell

nut, this is a provocation, tempter
on the weekend I'll go for meat, I'll make sausage on Lepse, if the guts where I can find the thread ... in Moscow, can you buy them at all?

Today I tried to smoke my sausage, anointed it with smoke, stood it for 1 hour and on an average wire rack t * 260 for 30 minutes. First, I put 2 sausages for a sample - and it was not in vain. After a while, my sausages began to shoot just shorter, they all burst

And when I cook kupaty or homemade sausages in the oven, I always prick the shell with a fork in several places - then nothing bursts, and the excess fat escapes through the holes.

I wonder: if you pour the shavings with liquid smoke, and smoke something, what will happen? I read on one site that one uncle uses wet tea leaves moistened with liquid smoke instead of shavings.

Personally, if I use sawdust, then before cooking I pour a little water on them, this makes the sawdust more aromatic.

Girls, I still do not understand - shavings together with the preparation for smoking should be used or one thing: either wet shavings, or smoking seasoning?
Just with shavings - well, just do zero effect! Just fried fish or meat.

By the way, if anyone comes in handy, in Kharkov there is a seasoning for smoking in the "Tavria" market, which is on Gagarin Street.

[Tutta]

Tutta!
There are two methods of smoking:
1. Natural with shavings in the smokehouse. They try to imitate it in airfryers and pressure cookers. I can't try it in a pressure cooker, there are not enough dishes, but in the airfryer ... The shavings should smolder, but in the airfryer they cannot smolder;
2. Unnatural with added liquid smoke.

Conclusion. Or shavings, or liquid smoke (smoke preparation).

Today I decided to cook a vegetable soup with smoked brisket. In the store I bought a vacuum package of uncooked smoked brisket .... when I opened it, before slicing, with surprise, I realized by the smell .... that it was smoked with what I have in a bottle called "Liquid Smoke" ... absolutely identical smell and look ...
that is, the type of brisket is absolutely the same as that of raw meat ... only the smell of the drug indicates the presence of at least some kind of processing ...
That's it, they won't fool me anymore! I will smoke everything myself! I have enough of this drug ... why pay 75 rubles for a 100-gram substrate ??? ...

[Veronica]

Veronica
This is a very correct decision !!!!
When you choose the meat and the spices yourself, you can almost always count on a good result (in any case, it will be much tastier than from the store)!

[Veronica]

Veronica
This is a very correct decision !!!!
When you choose the meat and the spices yourself, you can almost always count on a good result (in any case, it will be much tastier than from the store)!

And certainly more natural! The composition of the product will always be known for sure ...

Do you think that if you coat the meat with liquid smoke, it will be useful? Unlikely.

I think that it will be many times more useful than what is sold in the store (in any case, there will be definitely less preservatives) !!!

And it certainly will not be spoiled and sprinkled with the same preparation to remove odor

In Ukraine, the TV program "Quality Mark" is on, and so there in one program they tested 5 samples of sausage. Those sausages that were processed with liquid smoke were removed from the vote altogether. And they said that a quality product, namely smoked meats, should be smoked only with sawdust, since liquid smoke is harmful.

I wonder: if you pour the shavings with liquid smoke, and smoke something, what will happen? I read on one site that one uncle uses wet tea leaves moistened with liquid smoke instead of shavings.

Here's what I read on the Internet:
1. "I spray the shavings with liquid smoke ..The aroma is more natural than when you marinate meat in it and you don't have to worry about the harmfulness. "

2. I found 2 recipes where the shavings are placed not on the bottom of the AG, but on the upper grate. so it warms up more and gives off a scent stronger. Here is one of them:
"Smoked chicken
Method of preparation: Rub the chicken with salt both outside and inside. Soak in the refrigerator for about 6 hours. Place foil on a low wire rack and put chicken on it.
Place the alder shavings on the high wire rack. Bake for 10 minutes at high speed and a temperature of 250 ° C, then another 40 minutes at a temperature of 160 ° C. The chicken is ready when its skin turns chocolate color. Cooked chicken can be served hot or cold with fresh vegetables and herbs. " It is not clear here, however, whether the sawdust was moistened with water or not. But in the second recipe found, it was emphasized that it was dry and on the top rack. But where I put this recipe, I won't find something yet. It is only interesting how these shavings do not scatter if they are dry.

Today I tried to smoke my sausage, anointed it with smoke, stood it for 1 hour and on an average wire rack t * 260 for 30 minutes. First I put 2 sausages for a sample - and it was not in vain After a while my sausages began to shoot just shorter, they all burst. The next batch was first steamed in a frying pan for 10 minutes, once again smeared with smoke and on the wire rack. This is what happened - and the smell

Or maybe you can just beat them with a toothpick so that the sausages do not burst?

"Smoked chicken
Place the alder shavings on the high wire rack.It is not clear here, however, whether the sawdust was moistened with water or not. But in the second recipe found, it was emphasized that it was dry and on the top rack. But where I put this recipe, I won't find something yet. It is only interesting how these shavings do not scatter if they are dry.

But it's not entirely clear to me:
1) Who is a chip steamer? To know what it looks like.
2) And the chips do not fly over the airfryer during the blowing?

But it's not entirely clear to me:
1) Who is a chip steamer? To know what it looks like.
2) And the chips do not fly over the airfryer during the blowing?

A steamer is such a thing with holes for steaming. I came with the AG. And about scatter, then yes, I'm also interested. Especially dry. Maybe somehow press down from above, too, like a grid of some kind. I remember explaining why it was dry. Like if wet, then the aroma that it gives off is much further from the smell of haze, as when dry. Plus, they placed it not at the bottom of the AG, but at the top, so that it warms up more and the air, passing through it, directs the aroma immediately to the prepared dish.
I'll get some sawdust, I'll definitely try. Or maybe go even further and first set fire to some of the sawdust not in the AG, and then as soon as they burn, extinguish and then - in the AG. But this, I think, can only be done in those AGs, where the heating element, and not a halogen lamp, otherwise if the lamp gets smoked with smoke, then this is not a buzz.
Here on our forum I found a post from user Medusa:
"Even Wikipedia warns:" Halogen / halogen lamps are very sensitive to grease contamination, so their bulbs should not be touched even with clean hands. Due to the high temperature of the bulb, any surface contamination (for example, fingerprints) will quickly burn out during operation, leaving blackening. This leads to local rises in the temperature of the flask, which can cause its destruction (therefore, due to the high temperature, the flasks are made of quartz glass). When installing them, you should hold the lamp bulb through a clean cloth (or with clean gloves), and if you accidentally touch it, carefully wipe the bulb with a cloth that does not leave lint (for example, microfiber) with alcohol. "
It was here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145236.0

I didn't have a steamer in the AG kit. What does it look like?

I didn't have a steamer in the AG kit. What does it look like?

Like this:

In principle, any something perforated can be adapted or mesh, such as a metal sieve with low sides. Or, if a steamer is needed according to the recipe, but it is not, then you can simply wrap the lattice with foil and stick more holes with a knitting needle.

But this, in any way, will fly away from the turbocharging! Maybe cover with foil with holes on it?

But this, in any way, will fly away from the turbocharging! Maybe cover with foil with holes on it?

You can, of course, but the best thing is a fine mesh. Otherwise, it won't blow much through the holes in the foil. I will look among the sieves of a suitable diameter. Buy 2 pieces, maybe one a little wider than the other and insert one into the other, as the boxes are usually closed. It turns out such a special. sawdust box. If the sides of the screens are high, then you can cut off the excess with a metal file. Well, of course, here you need a man with hands and a file. Mine here was recently called to make from large skewers, which are sold everywhere, small ones that fit into my AG. There is a file. It is necessary, together with skewers and sieves, to urgently find and slip him. So that there was something to do in the evenings. And then he just sits and watches TV. And so let him saw and look. Everything is good for the family.

Well, the other day I had an obsession - smoking sawdust in an airfryer, even bought 2 airfryer and still achieved the result.
A friend has a hotter, he claims that he smokes with moistened sawdust located on top of the pallet and says that they darken in the process and there is smoke in the tank. I listened, read, realized that the halogen heater warms more powerful, bought one ...
Where he did not put the sawdust, they did not darken in any way and did not smoke, but if they were not covered, then a tornado of sawdust appeared inside and covered the food with them.
I made an envelope of foil with sawdust, punched it several times with a fork, and put it on top. - There is no result, apparently the foil reflects the entire infrared spectrum and does not heat up to the desired temperature.
I also read it and bought an airfryer with ten. With full confidence that now everything will turn out without effort, I went to check. I repeated all the above processes, with the same result (zero).
And finally he got it all, took a strip of foil, poured sawdust, twisted it into a cigar, bent it with a crescent moon, poked a few holes with a knife and shoved it into the gap between the lid and the protective circle with holes (right along the spiral). It turned out great! At a temperature of 240, a uniform smoke poured down and everything began to smoke, including the pan. The result is excellent, the smell of meat and fish is very pleasant, the only negative is to wash the pan.
The variant works on both shade and halogen. It makes no sense to make a cigar with sawdust long, about 7 -10 centimeters is enough. It is not necessary to press it against the spiral, it is enough that there is a gap of about a centimeter, so the sawdust smolders evenly and slowly, and the air blowing of the spiral is also not disturbed.
In general, who cannot achieve results from sawdust in another way, try this one. Curiously, the Internet is full of photos with charred sawdust on a pallet, there is still something to strive for further

Where he did not put the sawdust, they did not darken in any way and did not smoke, but if they were not covered, then a tornado of sawdust appeared inside and covered the food with them.

It was this very moment that interested me greatly when I was told that sawdust was put into the airfryer. I just could not understand how they do not scatter during the turbocharging in the airfryer?

In general, I can assume that they do not fly away in special airfryers - for which the "SMOKING" function is specifically marked. Probably there is a different direction of air flow, and there is also a fan speed control. In smoking recipes, as a rule, it is written that you need to set the average speed. At the moment, I have 2 airfryer and you can compare something. For example, one takes most of the air from the outside and directs the air in the center of the protective grill down, and also blows in a circle along the lid and further along the walls to the bottom of the pan.The second, in the center of the protective grill, on the contrary, sucks in and disperses all the internal air along the lid and walls. So in the first, sawdust was blown down immediately and collected at the bottom in the center of the pan in a slide. The second sawdust was sucked into the center of the grate like a vacuum cleaner and thrown out on the sides, forming a whirlwind.
Meanwhile, now, using the "cigar with sawdust" method, the third tab of sweets is being smoked. The first was a piece of meat on the ribs, then a whole chicken and now a fish. Such a "cigar" lasts for 10-15 minutes of smoke formation, which is quite enough for a confident smoking film and at the end a pile of ash remains inside it. By the way, it turned out to be easy to wash the pan, after the self-cleaning cycle.

[Spirit]

Yes, that's persistence. Buy 2 airfryer to achieve the goal! Very interesting. I really don't know how to put this cigar in there, it is necessary to unscrew something in the lid, and after use, unscrew it again to take it out?
But there is a result - the smoke and taste of the product is like on a fire, like that? A little confusing 2 points:
1) I wouldn’t risk using such a method in a halogen AG. Lamps will lose their working properties if they become dirty or smoke. I quoted an excerpt from Wikipedia above. I, of course, have nothing to worry about, I have heating elements, not lamps, but those who have a halogen need to think about this moment.
2) If there was smoke, and, as I understood, it was not a light smoke, but in reality, before the pan was smoked, then could these sawdust ignite near the heating element. And there the wiring, the electrician, is somehow scary.
Please develop my doubts, master experimenter Spirit... But your experience, no doubt, is invaluable and I really liked it. I like such punchy and forward-thinking people. Respect and respect to you. Not that we are exchanging assumptions or what we have fished out of the Internet. And here - the real movement in this issue blew, although not everything seems indisputable.

Well, if in order, then of course you don't need to spin anything, it would be too much.
I didn't quite understand how to post pictures here, so here is the link 🔗
It is enough just to slightly stick it into this gap between the metal discs, without pushing it deeply, so that it is kept simply and not blown away.
The taste is not like on a fire, the taste is exactly smoked! In the case of, for example, barbecues on the grill, we do not get smoking with smoke from a tree, but with smoke from fat and juice, which dripping onto the coals creates the aroma of barbecue. In our smokehouse, it is the smoke from the tree that is smoking.
With regards to the halogen spiral, I dare to philosophize: Everyone saw water balls rolling on a hot frying pan without touching the surface.
Also, in order for smoke or steam to condense on something, it is necessary that the surface is colder than the smoke (steam) itself, and our spiral is the hottest thing in the airfryer. I suppose that here the effect will be similar - the smoke mixed with the steam from the products is unlikely to settle on the spiral, but I could be wrong!
The ignition of sawdust is practically impossible, due to the very structure of the sawdust. For example, it is impossible to light a cigarette, it will only smolder, even with intense airflow. This "cigar" itself will not be able to become hotter than a spiral (from the temperature tables in physics - the smoldering temperature of sawdust), so there is no need to worry about the wiring, given that the wiring there is heat-resistant with glass fiber braid.

Well, everything seems to be scientific. Although about the fire ... For some reason I remembered how at school they talked about primitive people, how they inserted a stick into a piece of wood, rubbed and somehow smoldered and burned. Riddle.

Yes, that's persistence. Buy 2 airfryer to achieve the goal!

2) If there was smoke, and, as I understood, it was not a light smoke, but in reality, before the pan was smoked

And where did this smoke go after opening the lid?
Isn't it easier than making such sacrifices to buy a normal home smokehouse, fast and smokeless? It cannot be compared with smoking in an airfryer. Already about to appear.

For some reason I remembered how in school they talked about primitive people, how they inserted a stick into a piece of wood, rubbed and somehow smoldered and burned. Riddle.

The riddle has a clue, they rubbed and got a smoldering spark, then this spark had to be placed in moss or dry grass and fanned.
As a result, we have one material that creates a spark - sawdust, and the material of combustion is another - easily flammable, we do not have this in our airfryer.

And where did this smoke go after opening the lid?

The smoke settles on the food and the pan, almost all long before the end of cooking and opening the lid, slightly seeps out, but it does not interfere, but gives a pleasant aroma that quickly disappears.
I am sure that if you open the lid in that smokehouse while smoking, there will be many times more smoke. In general, I have nothing against a real captilka, but in the airfryer this is an additional function, and there is the only one. I really needed a universal unit - to cook and smoke, like I achieved my goal.
In general, I prefer to smoke over a fire in a smokehouse, but is the topic of the forum thread about the best version of the smokehouse? We kind of forced to smoke the airfryer.

In recipes for smoking, as a rule, it is written that you need to set the average speed. At the moment, I have 2 airfryer and you can compare something.

And tell me, otherwise you did not write, in your AG the speed is regulated? And then in mine there is only one - high. Maybe you can't smoke at all with this?

The speed is also one, on each AG. Logically, a lower speed with the same power of the spiral, gives hotter air with less intensity.
This will just allow you to char the sawdust without blowing them over the pan. I think the speed control is probably the only thing that turns an ordinary AG into a smoking one.
I have an airfryer with ten - a copy of a hotter, the only difference is the lack of fan regulation. At the same time, the hotter can smoke, according to the instructions. The conclusion suggested itself.

I am sure that if you open the lid in that smokehouse while smoking, there will be many times more smoke there.

You are mistaken, there is no smoke at all, which is the beauty of using it at home, in the kitchen - I know what I am talking about, having extensive experience in using both the airfryer and the smokehouse. And, however, you are right - I will not litter the topic of the airfryer.

In general, I can assume that they do not scatter in special airfryers - in which the "SMOKING" function is specifically marked. Probably there is a different direction of air flow, and there is also a fan speed control. In smoking recipes, as a rule, it is written that you need to set the average speed. At the moment, I have 2 airfryer and you can compare something. For example, one takes most of the air from the outside and directs the air in the center of the protective grill downward, and also blows in a circle along the lid and further along the walls to the bottom of the pan. The second, in the center of the protective grill, on the contrary, sucks in and disperses all the internal air along the lid and walls. So in the first, the sawdust was blown down immediately and collected at the bottom in the center of the pan in a slide. The second sawdust was sucked into the center of the grate like a vacuum cleaner and thrown out on the sides, forming a vortex.

I don't even know what to say. I have a halogen airfryer with a bracket that holds a lid, like a hotter.
This is his panel:



There is a fan regulation, 3 speeds. Does this mean that you can smoke in it?

If the question is - is it possible to smoke on this AG, to me, then I would not unequivocally assert that the presence of speed control precisely gives the function of smoking. But I really got this opinion based on the articles I read and some of the available instructions for different AGs.
If I were you, I would just try to put a handful of sawdust on a pallet, higher to the fan and see if the sawdust does not fly away at low speeds, if not, then leave them there at the maximum temperature, for about 25 minutes and observe whether smoke appears and whether the sawdust darkens ...
And at the same time to tell us, I would be very interested in such an experience.

But it is interesting, if the speed is one, and if you smoke the hotz, will the average air speed be obtained if you lift the lid, for example, with the help of an expansion ring?

If I were you, I would just try to put a handful of sawdust on a pallet, higher to the fan and see if the sawdust does not fly away at low speeds, if not, then leave them there at the maximum temperature, for about 25 minutes and observe whether smoke appears and whether the sawdust darkens ...
And at the same time to tell us, I would be very interested in such an experience.

It remains to find these very sawdust, which for some reason are not sold in Israel. Unless, in pet stores, as a bedding for guinea pigs And then: I don't know what kind of wood they have these sawdust from

It remains to find these very sawdust, which for some reason are not sold in Israel. Unless, in pet stores, as a bedding for guinea pigs And then: I don’t know what kind of wood they have these sawdust from

Your pigs are lucky - they put sawdust on them, but in the states, they say in stores, guinea pig meat is sold and someone can eat these hearty ones. And I didn't see sawdust either, but I seemed to read that you need to look for them in supermarkets in the departments where they sell grills (not aero), all kinds of smokehouses and accessories for them like charcoal, sawdust, etc.

No, in our supers, at best, you can only find charcoal for barbecues. And there is no sawdust for smoking.

"For smoking, it is recommended to use wood 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.). aromatic smoked products, juniper with berries, pine needles and cones, fragrant grass (sage, mint, thyme, wormwood, etc.) are added to the burning firewood. smell and dark color. "
Taken from here and there the sawdust and smoking twigs they sell:
🔗
But, of course, this is Ukraine, in Israel there is a problem with apples and cherries. Well, come to visit, friends stayed here and buy yourself some sawdust. True, I don't know how to explain it at the customs ... At our customs, they will understand, but at yours, they will think isho, maybe it's drugs ...