Home smokehouse with water seal

[Svetlana]

Svetlanawell you keep us informed

Olya, be sure

Added on Tuesday 30 Aug 2016 09:27 AM

This morning I contacted the manager again, they put the pallet in the parcel, I expect the parcel on September 1. It's time to marinate the meat

[Svetlana]

SvetlanaHow many liters did you order 10 or 20 ??? Exactly suitable for induction ??? Svetlana, are you good at them "tortured \ tried" with questions ???

The fact that we are on "You", I remember Svetlana!!!

Olga, You used to buy from them ... Now the prices are really discounted or is it a publicity stunt ???
Chionodox, Olga, how many liters do you have ???

Lyudmila, good afternoon! I ordered for 20 liters, bribed exactly the opportunity to cook at induction. Several times I asked the managers if it was exactly suitable for my stove, they said EXACTLY. I'll check how I get it. The only hitch was with the chip tray, but now everything is resolved, the pallet will be.

By the way, about the discount, I ordered yesterday and the promotion was up to the 29th, now I'm looking - the promotion until the 30th

[Ludmila]

Ludmila, in fact, this is their trick about the discount. I also bought at a discount. I have a 20 liter one. It could have been larger, but larger round ones are not produced.
Svetlanahow good that the pallet will be! I'm very happy for you

Girls, where did you order the smokehouse?
Here is hanhi-finlandia. ?
There are only round, and the author's is not round at all
Oops, just realized the author's smokehouse is not hanhi.

[Olga]

Olga, Sorceress, well, everyone chooses what suits him best. Rectangular smokehouses are not recommended for glass ceramics. There may be loose surfaces.

[Olga]

Olga, the Enchantress, well, everyone chooses what suits him best.

Thank you Olga, I understand this perfectly, but the question was the place of purchase and the shape of the smokehouse.

[Sorceress]

Sorceress, Olga, ordered hanhi-finlandia here. I needed a smokehouse for an induction hob, and this model has a ferromagnetic bottom, so the choice fell on it.

Chionodox, Olga, thank you, I'm glad too

[Cvetaal]

Cvetaal, Thank you.

[Girls]

Girls Cvetaal and Chionodox, great for the answers !!!

P.S. I'll be back from a business trip and then I will decide ... just Svetlana will conduct field tests of his smokehouse ...

[Olga]

Tanya, celfh, will you have a pallet or not?

They just brought it. Unfortunately no pallet. I looked on the website, there is also no pallet in the complete set of a small smokehouse (And there is no suspension for fish, but this is understandable, the saucepan is small, for 10 liters.
Olga, thank you for the recipe !!! If everything goes well, tomorrow I will buy everything and make meat on the way))

Girls, yesterday I smoked bacon, or rather brisket! I tried a piece, although I am not a fan of smoked, but this is ..... thank you all for the advice. Today I bought a chicken and salted it. The question arose, how much to keep in the brine? A week?

Tatyana, congratulations! And they promised to deliver to me tomorrow, I ordered for 20 liters. Meat, brisket, yesterday set to marinate.

Elena, I, of course, am not a specialist, but it seems to me that a week for a chicken is too much ...

[Catwoman]

Catwoman, Lena's enough to keep the chicken in brine for 12 hours. I cut the chicken into 4 parts so that it does not remain raw. Then 10 minutes high fire and 30 minutes low. Open the smoker after 40 minutes. The smoke will be gone.

Light, and if there is enough until Friday-Saturday? And that is not patience ...., smoked brisket on apple sawdust. I liked it very much, but I don't like alder at all, it tastes bitter.

Gayane, if he stays there until Friday, nothing will happen? Tomorrow will not be up to her.

[Catwoman]

Nothing will happen?

Catwoman, Elena, Nothing will happen in a refrigerator... Correctly Gayane said !!! Don't tear your heart !!!

[Catwoman]

Catwoman, The refrigerator will be fine. I kept it for three days. I waited for the ham to ripen. To get rid of at a time.

The girls, of course, are in the fridge. Then one more question, can you smoke chicken and mackerel in one go? Or not worth it? And how much mackerel should be salted?

Elena, I would not risk it, mackerel is already very fragrant, maybe with some other fish and you can combine chicken ...

About salt, I will not tell you (

[Catwoman]

Catwoman, Lena cannot be together. Otherwise, the chicken will smell like fish. Make the chicken first. Then throw out the burned-out chips, Pour new chips on a new sheet of foil, change the foil on the pallet too. The smokehouse itself does not need to be washed. Wash the mackerel, dry it and rub each fish with a teaspoon of salt. Place 1 bay leaf in the belly. No more washing is needed. After 40 minutes, remove the bay leaf. Dry the fish with a paper towel and smoke. ... 10 min strong and 15 min low fire. Remove after 40 minutes. But it is advisable to cool the mackerel in the refrigerator and carefully cut it with a sharp knife. Then it won't fall apart. I forgot, first cut off the head and gut the fish.

[Gayane Atabekova]

Gayane Atabekovathank you dear for the very detailed briefing! Then fish next time.

[Tatyana]

Tatyana, celfh, to your health! Eh! You should have taken 20 liters! Mine already seems small to me

[Gayane Atabekova,]

Pour new chips on a new sheet of foil, and change the foil on the pallet.

Gayane Atabekova, did not understand about the foil, where should it be laid? What kind of smokehouse do you have, round?

[Cvetaal]

Cvetaal, I have Svetlana exactly like Elena Tim. Rectangular with a water seal. I lay the foil on the bottom of the smokehouse, put chips on it, (the chips are removed along with the foil) then put the pallet, which I also lined with foil, to make it easier to wash. Then I put the grates, I make a convex foil roof on top of the products so that condensation does not get on the products, and then I cover with a lid from the smokehouse

[Gayane Atabekova]

Gayane Atabekova, thank you very much for the quick and, as always, the most detailed answer

[Cvetaal]

Cvetaal, Svetlana is always happy to help in any way I can.

I got my bandura, washed it, loaded the meat, put it on the induction hob, spread a paper towel under the smokehouse, I always cook like that, induction allows it. But, when the smokehouse warmed up, the paper began to char, so I did not risk my expensive panel and put the smokehouse on a regular electric stove, it will be exactly longer in time, we are waiting for the result in 1.5-2 hours

waiting for the result

we wait...

This is something with something, extraordinary deliciousness !!! Of course, I had to tinker with the unit, at first I did not dare to put it on the induction hob, put it on the electric stove, realized that I could wait for the result until the morning, returned it back, periodically lifted the smokehouse and watched how my panel felt, TTT, everything worked out. It smoked, of course, longer than the girls wrote here in the subject, but the cut on the brisket is excellent, but the chicken (entirely) did not reach the desired condition, maybe it was lying on the second tier, put it again, but already down, we wait



One piece is no longer there, I was smashed with my husband, almost swallowed my tongue

Thank you all for your advice and recommendations !!!

Now freeze a piece and cut it sooooo ... powder it with freshly ground black pepper on top ... and with your homemade bread ... mmmmmmm

[Svetlana]

Svetlana, I'm here in the bushes watching you Congratulations on the update! Nice meat turned out.

You should have taken 20 liters! Mine already seems small to me

Yes, there is really no one, children are rarely, but how much is needed for two?))

Yes, there is really no one, children are rarely, but how much is needed for two?))

we are together too. However, smoked

[Chionodox]

Girls thank you

the promised chicken


fish tests are planned today

ChionodoxOlga, what is your smoking temperature, it barely reaches 70 degrees, so I increase the cooking time.

Yesterday I was still smoking the brisket, hanging it on hooks, this way I liked it more, more even smoking, as it seemed to me

Yesterday I still smoked the brisket, hanging it on hooks, this way I liked it more, more uniform smoking, as it seemed to me

I also like hooks better. I hang long plates straight. So it fits more.
I don't follow the temperature. At first I jumped with a thermometer, and now I even stopped inserting it into the nest of the smokehouse. I determine the smoking temperature by hand. And also, so that the smoke must come out of the tube. And since I already had to smoke quite often, there is a certain position of the heating element switch on my stove. I don’t jump around the casserole anymore, as in the first place. And to be honest, I don't even remember what temperature I had when the thermometer was standing. In general, I have a stationary smokehouse at my dacha to smoke on the street. For many years I have also adapted to determine the required temperature by hand. So there is experience, so it's easier for me. But smoking meat and chicken, somehow I didn't work out in that big smokehouse. There we make more and more fish. When the guests gather, we take 3-4 kilogram salmon or trout. It fits there. And in my new one I have not tried fish yet.

I also like hooks better

Olya, did you tie the brisket with twine? When we smoked mackerel for the first time, we hung it by the gills, so it fell off our hook

Lyudmila, I tied the brisket with twine and hung it up by the twine, yesterday 4 pieces were smoked like that at once

Thank you, Svetochka.

I mixed everything, put the meat in the refrigerator for 1 day

Girls, and put meat in a hot or cold marinade?
And another question, is it very critical to use alder sawdust? Today they looked around the city, only alder. Fruit must be ordered on the Internet. And the husband demands meat)))

Tatyana, I used pear sawdust, for me alder is too sharp, I also like apple. I bought it in Auchan.

[celfh]

celfh, Tatiana meat in a cold marinade. I only have alder chips. It's just that they don't sell it at all. I ordered it with the smokehouse. I put 2g of nitrite salt per kg of meat. I have a high concentration from Amazon. If the usual nitrite can be 20 gr. I squirt the meat with this brine .. I put 85 grams of ordinary salt per liter of water. I keep it in brine for 3 days. Then I wrap it in foil and keep it in hot water for 1 hour in hot water at 70-75 gr. The water should not boil. then I smoke 10 minutes high heat and 20 minutes. small. After another 40 minutes, I open the smokehouse. This makes a funky pink ham. I sprinkle chips on one handful for each comfort. The chips must first be soaked in cold water for 30 minutes. Before cooking, the meat should be kept without brine at room temperature for 3 hours. And before cooking and before smoking, the meat must be dried.

Added Friday 02 Sep 2016 08:33 PM

Within three days, the meat must be turned over several times and it is advisable to sprinkle it one more time. I have a 20g syringe, only a thick needle.

Today in Okey I bought such chips

[Cvetaal]

Cvetaal, Svetlana please tell me how many grams are in the package and how much it costs

Added Saturday 03 Sep 2016 09:43 PM

I saw the gram.

[Gayane Atabekova]

Gayane Atabekova, 39 rubles for 200 g

[Cvetaal]

CvetaalThank you Svetlana.

I sit, suffer))) Subtracted: 1/4 of the time the meat is smoked at a temperature of 70-80 degrees, the rest at + 40-50 degrees. I have no idea how to lower the temperature. I have 75 degrees at the very minimum. Open the smokehouse?
Maybe they discussed, but then there are pages, as in War and Peace)))

[celfh]

celfh, Tatyana never mind. Smoke as it is. 40-45 minutes are enough after 10 minutes of warming up.

Added Sunday, 04 Sep 2016 04:41 PM

On the first and second pages of Elena, everything is described in detail.

[Gayane]

Smoke as it is. 40-45 minutes are enough after 10 minutes of warming up.

Gayane, it's too late to drink Borjomi, when the kidneys fell off)) I over-smoked (((I warmed up for 10 minutes and then another 1 hour 50, but I did not boil it, only pickled it for a day. The kitchen has been changed a few days ago, I still can't figure out where, what and how, until I found where to turn on the hood, all the smoke, after the lid was opened, crawled throughout the apartment.

too intense smoking smell.

This is at first Give the meat a rest and air, the truncated will be okay