Home smokehouse with water seal

Give the meat a rest and air, the truncated will be okay

That is, keep it open for a while?

Yeah, should help

[Gayane Atabekova]

Gayane Atabekova, how much you gave me practical advice, but I did not see. All in notes, and will definitely use it next time. This time I won't be able to eat meat, it is very sensitive to smells. The husband said he would eat.

Girls who have not bought a smokehouse yet, found a website today and ordered there: a smokehouse with a water seal, Good Heat, size 400 * 300 * 200, at a price of 3900 + 350, mail delivery, I think it is quite cheap. If anything write in a personal.

[celfh]

Gyyy, and you all smoke until blackening. Well, I'll come to you. So I smoked goose eggs, we got a lot of them, ate-ate boiled-fried, tired. Eat one, like 3-4 chicken, do not waste the good.

Added Sunday 02 Oct 2016 04:59

celfh, Tatyana, and how many fish can you cram into your 10-liter? Pink salmon and mackerel are average. And more chickens-2 pcs. fit in?

yaaaycyyyyyyy? and from this place in more detail?

celfh, Tatiana, and how many fish can you cram into your 10-liter? Pink salmon and mackerel are average. And more chickens-2 pcs. fit in?

I will be responsible for my 20-liter. I liked smoking both meat and fish in a suspended form more. 4 medium sized fish can be hung on the hooks entirely, the length should not exceed 25 cm. I cut large fish into pieces. The whole chicken fits on the pallet, only in the center you need to make a hole for it to put the chicken on the pin. There are two pallets in mine, theoretically, you can hoist 2 chickens at once, but I somehow tried it and the rez-t did not please me, the chicken on the upper tier turned out to be raw. True, I have an induction cooker, maybe there is enough heat on gas for full cooking.

In the photo cod:

[Svetlana]

Svetlana, so if in a 20-liter, only 4 fish are not longer than 25 cm in a suspended state, then in a 10-liter one it is generally problematic to hang something. And probably only one chicken will fit and that's it. Until now, I still have not chosen to smoke on gas in the kitchen, but they also began to sell a 10-liter one to my meal of choice. And there is nowhere to "feel" live.

Ludmila, boiled eggs without shells no more than 15-20 minutes. you smoke at 50 * C or below even on the upper tier, otherwise they are too "vigorous". I have a healthy 3-tier electric smokehouse, here I am at the very top, where the temperature never gets higher. It tastes like nothing, like smoked eggs. And so, if you cut and salt an egg on a fried bar with butter and add salt on top, then it looks like a sandwich with smoked pate.

I liked smoking both meat and fish in a suspended form more.

I also like hanging more. It fits more, pieces can be hung larger, eliminating the touch of products to the walls of the smokehouse.

I have a question, is lamb smoked? Or is it a perversion, meat, and so specifically aromatic. ))

I do not know for sure. For me, meat and meat will not fall from above to you anyway. Try a piece next to something else
And the stories and then

[Rarerka]

Rarerka, it’s funny over herself, as they say - "rzhunimagu", but soon not half a bird, but two carcasses will fall on my head, two rams, and alive. Well, I don't really graze them in the city center. ... The poor things will have to do something with them, and it’s a pity, and it’s not to let them go into the forest, since they are giving them. I didn't even think that this could happen to me.

two carcasses will fall on the head

yes laaan?
Will you become twice as happy?
Kruuuut
I could not resist, I put it in the smokehouse

I could not resist, I put it in the smokehouse

So I'll shove it, probably, if everything goes well, I will report back, if that. But something tells me that to smoke a lamb, only spoil it, I haven't really heard anything about smoked lamb so that it would be in demand.

I would still try

put it in the smokehouse

LIVE? !!!

yeah, the carcass

And I here the other day thought that I hadn’t eaten something smoked for a long time. That vacation, then blanks. And now I was honored yesterday

[Olga]

Olga, name day of the heart, or rather the stomach.

[Asya Klyachina]

Asya Klyachina, there is already nothing left. Somehow everything was eaten so quickly

Who cares and needs chips, and there is Uuterra. Uuterra has apple, cherry, plum, apricot, beech, oak, alder. I don't seem to have forgotten anything

there was nothing left somehow everything was eaten so quickly

And then! All claims to Elena Tim, it was she who muddied such an enticing topic.
Recently, I fed everyone with smoked mackerel to the dump, so no one could believe that it did not get so dear to me, in our times.

[Asya Klyachina]

Asya Klyachina, and I still won't get ready to smoke the fish in it. And in vain, probably

Eh! Something zasverbilo at me in one place to buy a smoke generator, so that cold smoked products to do. Something I can't find a suitable topic, where such people are discussing. Maybe someone pokes his nose in the right place?

[Olga]

Olga, we have a Countryman about this TOLD... Maybe knock on him?

I also read about sweets and bought them with a water seal, but now I want cold smoking too. Ordered
Smokehouse of cold smoking "Smoke Dymych" 50l capacity for smoking, smoke generator (Russia).

Honestly, I don't know what it will be. But my men have their hands from where they need to grow, they will finalize, if that.
Well, look for recipes on our website.
Will come and try.

[Fifanya]

Fifanyaand when will it arrive? Unsubscribe then what and how. I am considering three options: Bravo, Koptil and Ki

[Chionodox]

Chionodox, Of course . I hope our members of the forum who have experience in cold smoking will help newcomers.
And if Lena Tim allows you to stay in this thread for now?

Yes, for God's sake, hospad! Well, I'm most damn interesting.

The wood chips in the center have turned into a coal, as a result of which the smell of smoking is too intense.

Because of this strong smell, I don't even want to smoke. And then my husband had seen enough of smoking videos on the internet and in many videos they wrap the product in a white rag before smoking. Today we tried it. this taste is simply fabulous, the look is drop dead, light and slightly ruddy. And the taste is juicy. The only thing, the time was added and the chicken parts were cooked for 1.5 hours.

into a white rag the product before smoking

Before smoking? And then take it off? And how much to keep in a rag?

I took out the chicken from the brine, for three hours it lay dry, then they twisted the spare parts in rags and put them straight in the smokehouse. After 1.5 hours, the husband pulled out and swaddled the meat.

[Stafa]

Stafa, Light, now I understand. Thank you. The first time I heard this from you.

Added on Friday 14 Oct 2016 7:44 PM

The chicken looks like fried

We have had a smokehouse for many years, but I do not like this wild smell from smoking, reduced wood chips, soaked. But I can't eat this hefty fragrant from the smokehouse. Today, for the first time in many years, it is juicy, fragrant and not bitter.

Posted on Friday 14 Oct 2016 07:48 PM

The chicken looks like fried

We tore my husband's T-shirt, only they are white. And there was a sympathetic campaign of synthetics. Or because of the foil placed on top of the decomposed meat, from the soot from the lid. I don't know what influenced it, but there is a slightly fried look.

in many videos, the product is wrapped in a white rag before smoking

Zhannptica in topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=459335.0 covers food with wet gauze in 2 layers

To report, gauze is also great for wrapping before smoking. Today we made brisket. It turned out just gorgeous. Since it was already too late to cook, they pulled it out in the dark. And the husband brought home the wrapped one. The gauze is dark, slightly sticks to the meat. But she acts well.

[Svetlana]

Svetlana, and also increased the smoking time?

Pork brisket was also cooked for 1.5 hours. It turned out juicy and golden.

Sveta, thank you. We will definitely try

And what a gorgeous chicken was cold. I almost ate it with my hands. I ate such a chicken 20 years ago in Poland, their smoked products are different from ours. And so we took the chicken on the road, it was huge, light golden with a smoked aroma and melting meat in the mouth. The three of us chased her without noticing how it ended. And when we bought it, I grumbled that why did we need such a huge one, we would never eat it. Yesterday, 20 years later, I ate the same. For so many years I remembered that taste with longing. And the chest just opened, just wrap it in a rag.

Dear, tell me who uses it (a stainless steel smokehouse with a water seal 1.5 mm 400x250x200) is it convenient for giving? I would have chicken wings a couple of kilos to beer, lard and fish
stumbled upon Hanhi, but this is IMHO: from the category of magician. on the couch...

[sas_000]

sas_000The size is up to you. But take 2mm. I have 400x250x250. Everything fits. Take a look at the first page. Helen Tim has everything written in detail.

Good day. Tell me how to care for a smokehouse? I started to wash the pallet, and it rusts, an infection

Good day. Tell me how to care for a smokehouse? I started to wash the pallet, and it rusts, an infection

If it is made of pure stainless steel, then the big question is, what kind of devil it rusts. And of course I'll tell you about myself. My smokehouse is covered with powder enamel and it rusts after the 3rd wash. An aggressive environment for this smoking. I just wash it with boiling water with any detergent and most importantly, wipe it dry then, then wipe it with refined vegetable oil and store it in a dry place. And many do not bother at all, they leave it so smoky, only biological traces of smoked products will somehow be brushed away and that's it. Well, that's not our option.

Finally I tried to smoke the brisket on cherry twigs. It turned out divinely. You can chew meat straight with your lips. And the color is awesome.

[Olga]

Olga, stunned by the beauty of delicious
Suspended? Did you soak the twigs, chop them?
Come on in details

[Rarerka]

Rarerka, Ludmila, did not soak the twigs. I brought them from the dacha, peeled off the skin from them, smashed them finely, like matches. And she hung the brisket. I like to smoke more in limbo. And larger pieces can be hung, well, it turns out more evenly.

Recorded, taken note

Hello everyone.
I wanted to buy a Hanhi smokehouse and saw an electric version of the "Hanhi Electric Smokehouse" in their store (unfortunately, the forum rules do not allow linking). Has anyone used this? I can not find reviews for it anywhere Is it worth taking it?
Thanks in advance for your reply.

I think this is a novelty. When I bought my own, this was not