Home smokehouse with water seal

Dear smokers! How to store it correctly? For example brisket? It's very fragrant in the refrigerator.

Temperature, by the way. did not rise above 80. Everything is being prepared. I cook according to your recommendations, Len

Oh how! Then finally it's not clear what kind of things are going on.
Maybe the thermometer is showing the wrong temperature? ...

Added on Tuesday 26 Apr 2016 02:09

Dear smokers! How to store it correctly? For example brisket? It's very fragrant in the refrigerator.

Yes, I just keep it in a saucepan. And what we don't eat - in a bag and in a freezer.

Girls, I need advice. I bought an Indigirka smokehouse (small, with a water seal), tried to smoke pork ribs, legs and sea bass. I smoked ribs for 45 minutes, pear + alder chips 0.5 liters. Chicken legs 30 minutes, the same amount of chips. Perch 25 min, alder chips only 250 ml. In principle, everything is fine, but everything is painfully smoky, to a dark brown color. And I want gold. What am I doing wrong?

[epson950]

Lord, where are so many chips?
epson950, this is sooo much, just very much!
I measure it in handfuls. At the very beginning of the topic, I described everything in detail.

In fact, the first time I had chips like you, the second a little less, the third even less. But I also have a smokehouse twice as small (3 legs fit on one grate). I will further reduce chips and time.

3 legs fit on one wire rack

Oh, yes, she is quite a little girl! Reduce the amount of wood chips, of course. There you need half a handful.

The little one is an exact remark. I decided to smoke two whole chickens. I spread them like for tobacco and still the upper and lower merged in an embrace and these places did not get smoky (and they were damp). But he reduced the chips and took the cherry - the color already delivers much more

[epson950]

epson950, and your smokehouse with a thermometer? I only find small ones on sale without a thermometer.

The thermometer can in principle be purchased separately. It is in the form of a spoke at one end, and at the other a dial with graduations and an arrow. The spoke is inserted into the measurement point and secured with a nut.

[Elfia]

Elfia, well, this is understandable, I just really want to buy everything at once and not bother. I have a large three-tiered electric smokehouse, it turned out that I don't need it so big. This bandura consumes a lot of electricity, and the meat in it cannot be brought to readiness, only fish. Then the meat has to be brought to mind in foil or a sleeve. And you just need a baby to eat once.

Well, this is understandable, I just really want to buy everything at once and not bother. I have a large three-tiered electric smokehouse, it turned out that I don't need it so big. This bandura consumes a lot of electricity, and the meat in it cannot be brought to readiness, only fish. Then the meat has to be brought to mind in foil or a sleeve. And you just need a baby to eat once

Probably everyone wants this all at once and, accordingly, do not bother. It's just that our desires do not always coincide with the possibilities and hence all sorts of troubles. A three-tiered electric smokehouse I think with a perspective. Many are not enough). I have the same as Elena Tim. First I tried on which tape measure to take. Tormented by the throes of choice). I came across Elena's story and immediately decided. The smoker does not seem to be large and not small. And you cuddle and don't want to let go). I think that the format of the smokehouse like Elena's is optimal (for all occasions) if without fanaticism and not for sale.Can you smoke the meat in large pieces? Is it fish? Or maybe you haven't gotten used to your smoker yet? I'm talking with technique) She listens to me). Here my wife sometimes has problems with the laptop, she calls me. Grit help, let's not load, it does not open here ... More problems. I just go to the laptop and the problems with the laptop disappear). My wife is surprised)) Grit, stay close and don't leave)) This was repeated many times. At first I didn't believe it myself. And now I understand that there is something ... inexplicable in this cho. Can He can drive the smokehouse in different modes. Choose the optimal regimen and use it for health?

Oh, girls and boys, what am I going to tell you ... Three days ago I had a jam day. The son asked about his mother's desires, and without asking stupid questions like why, where and where, he brought a miracle box. What is important to the son? please mom, so that it is not very expensive. Therefore, my smoker has dimensions 40x20x20, in general, the smallest.
I decided to start with chicken thighs. Yesterday at night I marinated, in the morning I prepared a smokehouse and began to lay in rows. Only my greed marinated as many as 18 pieces, and they did not want to fit in any way. I had to put it tightly, so I was very worried about how they smoked.
At the same time, there was almost not enough foil for the roof. Well, I think I'll have to eat a chicken with black soot. However, everything worked out
In general, I prepared it. She stood firmly until almost complete cooling, and opened the lid. Wonderful smoked thighs appeared before my eyes, delicious. I almost choked with pleasure.
Now about the sad things. I had to wash the plate, now it resembles a "nigger." I just think that my husband will polish her to shine for such a tasty treat.
Tomorrow I'll take a delicacy to my son, let him appreciate his gift and my efforts.
There is a photo, but I cannot insert it.

[Natalia]

Natalia, with a new thing, happy boiling day and bon appetit

[Tatunya]

Tatunya, my stove is ALWAYS covered with foil, because I hate washing it Maybe it doesn't look aesthetically pleasing, but you hardly need to wash it

Why did the stove get smoked? I did not get that

Lyudmila, the stove was not perfectly clean. The smokehouse stood on two burners, the high heat helped the food leftovers to fry, and not smoke.
I cleaned and washed myself

I read you and also bought myself a smokehouse
Since I still did not fully understand how much I needed all this, I bought a smokehouse for an easier way - 🔗

The smokehouse was all covered in machine oil - it took an hour only to clean it of machine oil, and then another hour to turn it from a pan for 1600r into a decent smokehouse - I cut in a smoke outlet and a thermometer. So whoever has the opportunity to do simple manipulations with metal - keep in mind for 1600 rubles. after minor alterations, you can get a smoker of a much higher level.

First of all, I tried to smoke the fish, as usual the first time I came out lumpy))) I was too lazy to tie the fish up, just hung it up by the eye, as a result, of course it all fell down ... I had to stop the process, somehow tie up the bream and mackerel and start the smokehouse again. The fish is not very beautiful, but very tasty!
Taking into account all the shortcomings of the last time, I did everything according to my mind with the chicken. Quartered the chicken, for a day in brine according to the recipe of the hostess of the topic, tied it up and dried on the balcony for a couple of hours -

Then loading -

and after an hour and a half unloading -


Both the fish and the chicken turned out super! now the brisket is salting

[maxsim]

Oh, what a fine fellow, eh!
I read directly and stared at the pictures! All the nafik were jealous!
maxsim, tell me, and in your, such a long hose, condensate does not accumulate in the "lowest" place? The fact is that if there is too much moisture in the smokehouse, then the condensate can turn into a large puddle and it will block the smoke outlet.
Oh, I had a death here once ...
At first I also had a long hose, though not as long as yours, but still some part of it was completely horizontal.So, at some point, so much condensation accumulated there that it could not resist in the hose and dropped with all its mass back into the smokehouse ... Oh, what a mulberry! The smoker is hot ... how about it stinks! The release of steam was such that the heavy lid was lifted, and the steam, together with the smoke, broke through the water seal - navonyaloooo all over the apartment.
Well, I quickly cut the hose, now, although it is not strictly vertical, it is at an angle, and the condensate does not accumulate, but in small droplets, slowly flows into the smokehouse, without any consequences.
Of course, this does not threaten you, since water in such a long hose will collect in any way below the fitting, but a large amount of it can turn into a plug that blocks the smoke outlet. Although ... you dry the chicken on the balcony so thoroughly and efficiently that you may not have too much moisture in the smokehouse ...
I decided to warn this, just in case.
It was necessary to spoil the smart one.

The long hose is still stuck into the cold smokehouse, for a photo session, before starting the smokehouse, I, of course, cut it off, made it only lasted until the hood.Although my head is spinning, I will adapt it there to drain condensate in order to avoid any condensate getting back.
By the way, the smokehouse turned out to be useful in my case in a completely unusual perspective - in order to adapt the hose, I had to take out the hood grille. And having already taken it out, I had to wash it in one thing, which for a year I could not get ready to do it.

Aaaaaaaaaaaaaa!
It's the same story - if you like it or not, you will wash it.

Len, we have a long hose, but we throw it out the window. Liquid accumulates in the long horizontal section. But, remembering your case, I'm afraid, I'm afraid and I constantly follow

People, well, in your case, there's nothing you can do about it, since you have to use a long hose, which you can't attach in any other way.
But I think you shouldn't worry too much, the hose is big - wait, it will accumulate there ...

the hose is big - wait, it will accumulate there ...

Well, that is a given. I just don’t understand this. Our hose runs approximately parallel to the floor and water accumulates in a straight section. And if the hose is put into the hood, from the same it goes vertically and the liquid should seem to roll down. Not?

That's right - when the hose is vertical, condensate collects in small droplets, and they slowly drain back into the smokehouse, without creating excess pressure, simply because they are not able to form a large emission of steam with such a small amount. But if a really decent puddle accumulates in the hose and it flows into the smokehouse ... it will turn out what I did - vonischcha for the whole veil.

[maxsim]

maxsim, I envy rukastoy = normal people To me, if I have to drill in a stainless steel, "attach", then perhaps the most. Alas to us, alas ....! "(C) Elena Tim, smoke WITH SALUTE.

Elena Tim, smoke WITH SALUTE.

And what a zhezh!

My next smoking experience is brisket. Pickle from the first post of the topic, the brisket in the brine lay for three days. I boiled two pieces slightly before smoking, I decided to smoke two like this.
Weathered an hour and into a smokehouse

Result -

[maxsim]

Lord! Why am I stuck here in the middle of the night ?!
How to sleep now ?! I'll dream about it!
maxsim, what a gorgeous brisket!
Well, which one did you like better - pre-boiled or "uncooked smoked"?

Lena, both are good! Which I boiled - a little softer, more tender, which is not boiled - it turned out juicier. After all, I still poured garlic into it from the heart, although it lost its taste after smoking, it gave a certain shade to the brisket.

but gave a certain shade to the brisket.

Oh, I have no doubt about that! Garlic is a great thing! ... I can imagine how delicious it turned out.

[maxsim]

maxsim, And I was also interested in what the hooks are on attached attached, which is above the sink? I usually hang everything on the balcony, but the season does not always suit ... There is also nothing to hook in the refrigerator

I don't bother with hooks. First, I wipe the product with a rag from the brine. I immediately spread the product on the stands from the smokehouse. Then all that remains is to take the coasters and put them in the smokehouse for smoking. And on the contrary, I put a regular fan. I blow a couple of hours along the coasters. I do this on the kitchen table with oilcloth so that it doesn't drip onto the floor. I wipe the oilcloth after and voila. And the product faded and there is little trouble.

[Oleg]

Oleg, I, too, before smoking, first put it in trays, laying cotton with a rag, after an hour everything is dry, but sometimes, especially sausages, you need to hang it up for precipitation, so I thought ... in cold weather I hang it on the balcony on .. .. a mop placed across the balcony itself - the husband makes fun of so as not to hang it from above, the balcony is being robbed by envious people

both are good! Which I boiled - a little softer, more tender, which is not boiled

Well, it turns out that smoking pre-cooked smoke is even nothing. This method must also be tested.

in cold weather, I hang it on the balcony on .... a mop placed across the balcony itself

All the time I make sure that we will not be digitized, we always come up with something of our own))) Bourgeois rest

Added Monday, 06 Jun 2016 11:13 pm

Well, it turns out that smoking pre-cooked smoke is even nothing

It seems to me that it is better not to cook, but to darken, without bringing to a boil for 20-30 minutes, depending on the thickness of the product. And of course, without fanaticism. Leave some dampness in the product. And then catch up with what is missing in the smoker. Vkusoaromatic but will be the best). Although certainly not for everybody. I always do it without cooking, paying more attention to pickling and drying before smoking. Having withstood marinating and drying is always a positive result. The main thing is not to rush. After all, smoking is bad on a wet product. I am sure this will give the best smoking effect. Recently I am constantly convinced of this.

Results of my experiments.
I smoked duck wings for 40 minutes - it turned out a little harsh for me, but my husband is just delighted, he likes to tear the meat off the bones with his teeth. Maybe he should have held it longer?
Then I used apple chips for smoking. I did not understand at all what it influenced.

[Natalia]

Natalia, for me, only what kind of wood chips you like, it affects the taste (softer, rougher, etc.) And it also depends on the bird, its own bird or store-broiler, how it is fed and under what conditions. They gave us ducks from their own farm, so it took twice as long to cook them, but they were also tastier. And the Hungarian ducks from the store were ready very quickly. To me, if the meat is rubbery after smoking it seems, then in its thermal sleeve and until cooked in the oven or airfryer.

[Elena Tim]

Elena Tim, Lenochek, tell me, do you need a built-in thermometer in the smokehouse, or can you do without it?

Lenusik, it didn't even occur to me that I needed him, honestly. I'm not even worried about him.

And how do I know that everything is ready, I want to buy purely so that I can slightly smoke the finished sausage.

Flax, well, if the sausage is already ready, and you only need to overtake the smoked perfume on it, then 10-15 minutes is enough.

[Elena Tim]

Elena Tim, hello! I read the topic to 55 pages. There was no strength to read further. Hands are shaking with impatience. Well ... I ordered ... Finnish ... Now I sit and tremble all myself. They'll probably be kicked out of the house ... Only recently I bought Martha. And here for three days there is no rest with your topic. They promise to deliver next week. Here I will be in your ranks. Yesterday I even got the mantle. I thought to smoke in it. But the bottom there is still thin. And it's scary to put one like yours on glass ceramics.
And the topic is killer. Well, the monitor smells, at least plug your nose

[Olga]

Olga, Congratulations! And welcome to one of the most delicious themes!
You know, if, when I was choosing a smokehouse for myself, I came across this Finnish one, I would most likely buy it. She is compact and cute. It's easy for her to find a place. So, she would have seduced me, that's for sure. And although I just like mine sooo much, I still think you will not be disappointed in yours either. Moreover, yes - glass ceramics (it is not known how it will behave).
Well, I wish you to get your new assistant as soon as possible and start already enjoying homemade smoked meats.
Come brag then!

[Elena Tim]

Elena Tim, you can come to me on you I have been sitting here for so long in topics that it feels like I know everyone firsthand
What do you think, and sous-prominent products can then be smoked? It seems that it should turn out well

What do you think, and sous-prominent products can then be smoked? I think that it should turn out well

I'm sure it should turn out awesome!
The main thing is not to overexpose, so that it is not dry afterwards.

Boom to try. If only to wait And crawl home stealthily, so that no one noticed anything. Well, when the smells creep, you can not be afraid

And crawl home stealthily so that no one notices anything.

Aaaaaaaaaaaaaa! Introduced this picture!

And I have such a smokehouse, only not for the house, but for the street.
I was lazy. Now there is always smoked bacon at home.
I buy a piece of ready-made salted (or undercorns, or a back, or ... whatever I like) about 700g - 1 kg and for 40 minutes in a smokehouse. Time to count down as soon as the smoke from the pipe started

Lenk, I am also a Timurovite

Lenk, I am also a Timurovite

Shit! He is!