Home smokehouse with water seal

How can this be?

Oh, I don't know, Ol ...
Mine, too, after the very first cooking changed the color of the bottom from shiny to just iron gray. But I do not remember that at least once rust appeared, although my smokehouse is only in the dishwasher, moreover, at the highest temperature and on the longest program. Interestingly, the color of the bottom changed only inside the smokehouse, but outside it is still the same shiny.
I don't even know what to advise you, zai ...
In any case, the rust must be removed so that it does not corrode the metal further. Try Komet "Antirust", it will instantly remove this mess. Then rinse thoroughly, wipe it off and put the smokehouse on the fire for a minute to warm up the bottom. In theory, after drying, rust should not appear while the smokehouse is idle.
In general, since there is such a problem, when you are going to put it away for storage (there will be such a moment when you overeat smoked and for some time the smokehouse will be put aside), so, after washing and thoroughly drying, smear the bottom with a little a layer of vegetable oil, and then wipe with a dry cloth. After this manipulation, rust should not appear.
Such a viper from zhezh, eh!

[Elena Tim]

Elena Tim, thanks for the advice. So I will. I wrote on their website and attached a photo. While they are silent. We'll have to put up with it probably.

Well, where to go ...

[Olga]

Olga, write me a nickname please, where you ordered. I will order such a smokehouse soon, I would not like it with a hole or rusty ... although I have my hefty smokehouse and is covered with powder enamel, but after washing, there are also rust spots.

Good day!
Please help with advice: you bought a home smokehouse with a Fansel airlock for 21 l (round), suitable for all types of stoves, BUT here's a bad luck - glass ceramics and induction heaters after 20 minutes of operation start to give an error (overheating!), Just an electric stove - works in the mode of constant and frequent start-stop and does not heat anything., the house is not gasified, but electric.
Maybe someone knows a specific tile model that can be smoked on (round bottom smoker for all types of stoves)?

[Mouse-Mouse]

Mouse-Mouse, yes, it is unpleasant, however.
But you know, I saw all sorts of videos on YouTube where the smokehouse is placed on the most ordinary spiral tiles (well, I mean, the heating element itself is twisted in a spiral), and everything works out great.

[Chionodox]

Chionodox, Olga, And you can find out the name of the higher smokehouse, otherwise I am also going to order and would not want to run into such a thing.

[julia007]

julia007, YuliaThe original HANHI smokehouse made of stainless steel with a water seal. Nobody contacted me about rust. So I use it. Of course, this does not affect the quality of the product. It is very easy to use. I took her to the dacha, where even a hose is not required for smoking. My kitchen is summer, the smells dissolve by themselves. And it is easy to carry, after all, 6 kg is quite a bit. The only thing I regret is that I have not bought another third lattice. Necessarily one piece does not fit. But if there were a third lattice! Then everything would fit. This weekend I smoked 2 rolls of undercap on apple chips. Story! Delicious! You can't pull it by the ears.

Yeah! I also hoped that FANSEL is pure Germany, but alas, it does not pull, the handwriting of the Russian Federation is noticeable very clearly ...

[Mouse-Mouse]

Mouse-Mouseprobably the answer is not for me. I have no problem with surfaces that can be used for a smokehouse. I have only one complaint about the smokehouse: after washing in the PM, the bottom of it was covered with rust on the outside.

Added on Tuesday 19 Jul 2016 10:52 am

Mouse-Mouse, ugh! What an obsession? Where has the text I answered in the previous post disappeared?

Mouse-Mouse is probably not the answer for me.

Yes, sorry, please, I got in without reading!

[Mouse-Mouse]

Mouse-Mouse, it's okay.

[Chionodox]

Chionodox, Olga, Thank you!

Here is what the sellers of my smokehouse replied to me: "Olga, in our practice (more than 10 thousand pieces were sold) there were no such cases, we buy stainless metal from trusted suppliers, the steel has passed all the checks, there are the necessary documents. Most likely, corrosion has arisen due to improper washing and drying, after use. Wash the smokehouse again with a stiff brush (sponge) with a "ferry", and then wipe dry. Thanks for your understanding. "
I understand. But I don’t understand: how STAINLESS metal can rust?
At this point I will end up butting with them, I will use and will not to pay attention look at the bottom of your smokehouse

Added Wednesday 20 Jul 2016 11:38 am

brisket smoked on alder flakes; a roll of undercap, cooked using sous-vide technology and slightly smoked on apple shavings; dry-cured tenderloin.
Everything is VERY tasty!

Girls, dear, help out! Has joined your slender ranks for 2 weeks already. (I have the same as Lena Tim (almost) - 50x30x30, metal 2, with a water seal). But I still have it, shiny and unbroken. Now I have a tomato-squash-cucumber epic. But mushshsh, then all in tension already. Yesterday in Ashan I take 5 chickens, and he asks in such a hopelessly sad voice: "Is this for smoking?" In general, I ask for help from the collective mind. What I have: a smokehouse for 7450 re, frozen chickens (but they bought them chilled), nitrite and simple salt, wood chips (I don't remember which one, I bought it on occasion) and an almost offended husband. I want to smoke a couple at once. But I don’t know how best, whole or disassemble them on the spare part? If intact, then flatten or not? And how to salt them in nitrite salt? If all this has been discussed once, forgive me, and repeat it in a nutshell.

Mouse-Mouse, why do we need alkonaut it is not understood if everything on the first page is clearly "chewed" by Lena.

Why do we need an alcoholic who is not understood

Is it imposed on you? Or, besides the forum, there are no more authorities?
The person asked, I gave him advice of a recommendatory nature and did not force him to be guided only by it ...

The man asked, I gave him advice

Thank you so much! I looked.

if on the first page everything is clearly and clearly "chewed" by Lena.

And thank you, Galya. Of course, I have already studied this page for a long time.
I am specifically interested in smoking whole chicken and using nitrite salt. Okay, I’ll get them to defrost for now, and there maybe people will catch up

I'd love to help, but I never use nitrite salt anywhere. The sea is enough for me.
In any case, the whole chicken should be salted for at least 10-12 hours, and smoked for more than an hour so that there is no blood near the bones.

[Elena Tim]

Elena Tim, do you know what temperature you have inside the smoker during smoking? Then I talked to my colleagues at a meat expert. So they say that if, after smoking, the product is not subjected to additional heat treatment, then it must be smoked at a high temperature of 120 grams. S. And in my manual for the smokehouse it is written at 60-80 gr. S. And for some reason I'm all in thought

what is the temperature inside the smokehouse during smoking?

Ol, I have no idea, and I don't even remember ever being interested in this. I came to everything empirically. And she wrote everything down. There has never been blood inside my smoked products, which means that the product is ready. And I advise you not to bother with it. Anyway, over time, you will come to your own recipes for the preparation of certain products.You will know exactly what kind of fire is needed and how long your delicacies should be smoked. And you will be deep purple, what is the temperature there. You will see, all this whistle is exclusively for meticulous users who, I have the impression that there is nothing more to bother with. Well, you, cooking, say, soup, do not run around with a thermometer around the pan. And you don't run around the oven, even if, for example, it is old and gas, and does not show any temperature at all. But you know what kind of fire should be when baking meat, and what kind - when baking pies. This I do not specifically mean your oven, I don’t know what kind of oven you have, but simply to show that the nifigulechka smoker does not differ from any other method of heat treatment.

a nifigulechka smokehouse does not differ from any other heat treatment method.

In! And I think so! No blood! It tastes perfectly ready! I will not bother anymore. Yesterday I caught up with smoked ribs in sous-form. Thank you, Len!

To your health!

[panarino]

panarino, For chicken, nitrite salt is not needed. Marinate as Elena advised. I cut the chicken into 4 pieces and smoked 10 m over high heat and 30 minutes on low. After 40m, I opened the smokehouse. The chicken was cooked and not very dark.
.

Added Saturday 23 Jul 2016 01:37 PM

My truth is already overeat. Therefore, I made Olivier with smoked chicken. It turned out very tasty.

For chicken, nitrite salt is not needed.

Thank you, Gayane! I still pickled them in a nitrite solution. (well, a cockroach started up in my head, and this salt is like shoe polish). Track. the party will certainly be like that of Lena T. The hammers will be salted for 5-7 days. And during this time I will at least pick up my vegetable tails. If I live and don't die, choked with saliva, I'll bring a report

Girls and boys, but all the people! Help me out ..., ,, I burn with all my body and soul ... ,, I want a smokehouse with a water seal !!! But the problem is that in our wilderness, that is, Germany, I cannot find them on sale / NO /, I rummaged the whole Internet ... !!! I wanted a round one, and after all, they write that it was made in Germany and even a link to an email address (they wrote there ... no answer, no hello), but I found only a square one with dimensions 30/30/25.with two grates and a tray for collecting fat, 1.5 thickness of steel. Do you think it will fit 6 pieces of trout? And I also have a glass-ceramic stove, it is probably better to buy a tile with a simple round heater. I would be grateful to everyone for advice, or if someone points to an online store that supplies to Germany.

[Nikitosik]

Nikitosik, I found the only online store for the tourist world, which supplies to the CIS countries. But Georgia is not included in the CIS. I called them and asked them to send them to Tbilisi. True, the shipping is expensive, but they brought this bandura straight home. Ordered with a water seal 2 mm 40-25-25. 6 fish breaks in. Call them and they can take pity on you. I also took 5 packages of wood chips. Just exactly fit inside.
.

[Nikitosik]

Oh, and I missed something in the thread ...
Nikitosik, 30x30x25 - how's that? Length, height, depth? Or the height is 25, and the depth and length are 30 cm? If the latter, then 6 trout (rainbow trout, and not sea trout) will fit.
Well, in any case, I would not advise taking a steel thickness of 1.5 mm. It will completely lead from heating. Even mine, two-millimeter, leads a little. Otherwise, you will run to check the water level in the water seal.
At the expense of a separate tile, I support it. It seems like they say that you can't smoke on glass ceramics.

[Elena Tim]

Elena TimSo, here it is not clear itself ..., is it the height or what ...? But from the photo above it seems like a flat square, along the way, probably all the same height 25cm. On account of the fact that I can, say, I am also worried now ..., or all the same, I’m looking for a round one ... ,, story ,,.And after all, what is interesting is the same smoking lamps, I mean round, but the names are different and there are so many, and the manufacturer in many is Germany, or Finland. And we can't find it with fire during the day ... But I don't give up !!! I will continue to search! And then you will see enough of such mouth-watering sweets and you want so much ... and have a snack with a fish, or a chicken leg

I have a round smokehouse, they wrote that it was Finnish. I smoke on glass-ceramics, although it is not very tightly placed, as if it led somewhere, but on the whole I am very pleased with the purchase!

[Elena Tim]

Elena Tim, what is the gap between the drip tray and the smoker itself? I have somewhere, probably about 1 cm. And the lattices are larger in size than this pallet. It turns out that some of the fat flows down to the tray with chips.

Ol, my gratings are no larger than a pallet, they are installed directly on it, so down to the very bottom, if something flows down, then only condensation.
If you are afraid that moisture will get on the chips, then just bend the edges of the foil up, you will get something like a baking sheet with sides, and nothing will be poured into it.

Len, I did it without foil. But you need to somehow get used to making foil in a circle. So there will be less washing. And then the edges of the foil should not be vertically, but slightly bend them towards the walls of the smokehouse. Probably so. I'll do it today. I'll try. Just about to smoke pork skin rolls

the edges of the foil then need not be vertical, but slightly bend them towards the walls of the smokehouse

Yes, it doesn't matter, Ol. You can at least build an envelope, all the same, smoke will stretch out of it into the smokehouse. Or make a saucer out of foil.

Len, thank you Unsubscribe later, what happens

Good luck, Olchik!

[Elena Tim]

Well, in any case, I would not advise taking a steel thickness of 1.5 mm. It will completely lead from heating. Even mine, two-millimeter, leads a little. Otherwise, you will run to check the water level in the water seal.

Elena Tim, and I read that this is why it "leads" the smokehouse, because the water level is not monitored. Do you think this is true?
Girls whose meat comes out half-baked from the smokehouse may come in handy with my advice. I have an old electric smokehouse, hefty and without a water seal. So the meat is already all smoked, but still half-baked in it. So I put it in the baking sleeve and for 15-20 minutes. in the airfryer at 250 degrees or in the oven, microwave. And truncated, all the equipment is clean and from smoked there is no smell in the devices, and electricity is saved, otherwise in my smokehouse you can smoke for a hundred years, drive kilowatts and still be half-baked.

Elena Tim, and I read that this is why he "runs" the smokehouse, because the water level is not monitored. Do you think this is true?

No, no, no, As. There water plays absolutely no role, because the heating of the smokehouse goes from the bottom, and the water - at the very top. There is an insignificant amount of it in comparison with the size of the smokehouse. Moreover, if the smokehouse is driven, the water, being previously evenly distributed over the entire gutter, can flow to one edge, while on the other, the lid will not be dipped in water and the smoke will pass through.
So, here everything is quite the opposite - it is not the smokehouse that depends on the water, in terms of skew, but the uniform water level depends on the skew of the smokehouse. Therefore, it is necessary to choose a thicker metal, so as not to run and not follow, de there, my water flounders.

[Elena Tim]

Elena Tim, thanks, everything became clear, it is difficult to object to the facts.))

Yes, not at all.

Girls ... I threw off your Temko to my husband with the words “we don’t need it” ... On Tuesday I threw off on Friday they already brought us the smokehouse))))
They did: chicken legs, pork ribs and cheese. Everything is very delicious!!!!!! Straight big human THANKS Lena for this.

Now the question is:
how to smoke cheese? here it melted (
And is it possible to undercut (those purely aroma to make) on the meat neck (after su-feed for example)? How long does it take to give the smell ... (10 minutes?)

[Evgeniya]

Evgeniya, congratulations on a great purchase! Welcome to our "smoked" rows!
As for cheese, I can't tell you, I never smoked it, because I knew it would melt. It, if smoked, then only using cold smoking, which is absolutely impossible in our smokehouse, unfortunately.
As for the sous-vide neck, if it is completely ready after the sous-vide, then you can smoke it over high heat: it will take 10 minutes to heat the smokehouse + 10 minutes to smoke, and then let it stand in a closed smokehouse for at least half an hour. I think it should turn out great.

And we don't have such smokers. I keep looking and looking .. but ...

Poor thing.

Poor little

Oh yes ...

Lena, what kind of sawdust gives a beautiful color and does not taste bitter?

They say apple and cherry are very good. But alder doesn't taste bitter to me either.

[Catwoman]

Catwoman, a very tasty product is obtained from apple sawdust. Now I try to smoke only on them. And the color is very beautiful, so delicate. But I haven't tasted cherries yet. Gotta fix it

[Elena Tim]

Elena Tim, my color is not very beautiful, yellowish, but delicious. So I ask, maybe I put a little of these sawdust? : girl-th

[It should not get juice from cooking products!]

All sawdust sold for this purpose (cherry, alder, pear, apple, even oak ...) do not taste bitter, except for conifers (of which only juniper gives aroma without bitterness). If any wood chips are used incorrectly, any will taste bitter. It should not get juice from cooking products! These drops are terribly bitter then