Home smokehouse with water seal

[shnor]

shnor, give not an active link, I do not see something electric from them. I have a different brand of electric, so I'm not happy. Electricity eats a lot, but until cooked, you still need to bring the meat separately, otherwise it is raw. The fish is smoked normally.

Here: hanhi-

Damn, I want such a thing. But something is scary for me to buy it for induction. Moreover - portable for 1 burner (((

Less than a year later, Hanhi appeared))) I still did not wait for my friends last year.

Original HANHI smokehouse made of stainless steel with a water seal

and in Ukraine already. I'm sitting, thinking ...

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 there are different from ours. And so we took a 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 casket just opened, just wrap it in a rag.

I, except fish, smoke everything in gauze - from the very beginning, as my husband ordered)) like, there are fewer carcinogens))
I doubt it about "less", but I don't like to argue.)

Girls, what good fellows you are! I read the second day ... Exactly two years ago I saw a video on YouTube, how a resourceful (and economical) muschshchina smoked bacon in a cauldron and so wanted to ... why, I aired the kitchen for six hours (the window and the door to the street were wide open), and my husband just laughed at my naivety. I got angry and sat down at the computer, in search of a smokehouse ... and among other things, Alvin-combi turned up (electric and on an open fire, Mias), chose the stainless steel version, 20 liters. I am very happy, fish, poultry, sausage - 25-30 minutes, underwire - about an hour, I am reinsured. And after studying all the posts, I thought about it, but if you try to insert the smoke exhaust pipe into the hole in the lid?
As long as I watched her, the smoke no longer comes from anywhere, and in a severe frost it is somehow not comfortable in the yard ...
Maybe someone uses such a smokehouse at home, or I was "carried away" again?

[Catherine]

Catherine, so if the smoke is not coming from anywhere, why bother with a pipe? If I understand correctly, your smokehouse is already well sealed ...

Elena, this is how the smoke comes from the pipe on the lid, it doesn't matter on the street, I think about the possibility of adapting it for smoking in the house when it's frosty. It can also be put on a gas stove, there is a removable bottom. With an electric one, it will be high ... I've read a lot about the tubes, and got thoughtful ...

I went and looked ...
I don't see the tube, but I see the hole in the lid.
Well, probably, if you stick a silicone hose into it, then you can easily blow smoke either into the hood or through the window.
But this, of course, if you are sure that the smoke will not leak from anywhere else. Or arrange a "gas attack" at home.

If there were a pipe, it would be easier - put a hose on it ... this is a flaw, from the manufacturer's side There is a thought, but the technical side ... the hole may remain very small and the smoke will look for other exits ... and find it!

Yes Yes...

[Elena Tim]

Because of this strong smell, I don't even want to smoke.

My husband, too, does not eat because of this. We must try it in fabric.
Elena Tim, Flax, I ate and praised your chicken, and my smoked products smell great. I already put in 3 whispers. All the same: "Beeeeee." At work, I fed the people, everyone likes it.So far I have removed the smokehouse away, but I'll try again with a rag.

I, except fish, smoke everything in gauze - from the very beginning, as my husband ordered)) like, there are fewer carcinogens))
I doubt it about "less", but I don't like to argue.)

Judging by the fact that carcinogens are found in more resins, and it settles on gauze, in fact, yes, less.

We bought gauze in Auchan, it is folded in two layers there. And it is very convenient to wrap meat in it for smoking. Only a little moist should be the meat before winding, otherwise the gauze then sticks a little to the meat.

Elena Tim, Len, I ate and praised your chicken

Thank you, Svetul! Yes, I myself was stunned by him. I liked my chicken so much that almost in the middle of the night I rushed to get the smokehouse (I remember your adventures). And then suddenly rrraz and how it cut off, although you did everything exactly the same. I'm just at a loss ...

[Elena Tim]

Elena Tim, so can you imagine what a chick

[Smile]

turned up Alvin-combi (electric and on an open fire, Mias), chose the stainless steel version, 20 liters.

Smile, it is without a water seal, not sealed, it seems that the smoke will not go anywhere. The house will still smell like. The smoke still seeps down between the cap and the brazier, it's just not so noticeable on the street, the bulk of the smoke comes out upward through the hole in the cap. You put the cap almost evenly and you can see that it comes out slightly from below. I have the same bandura 20 l. In winter, I rarely, but I smoke on the porch, of course, not as conveniently as in summer, and it also consumes electricity. Such leaky smokehouses are usually laid around the circumference with non-combustible ropes moistened with water so that smoke does not penetrate. I smoked in a Soviet pressure cooker, there was an elastic band on the lid and a hose on the pipette, so everything stank anyway without a water seal.

In winter, I rarely, but I smoke on the porch, of course, not as conveniently as in summer, and it also consumes electricity.

She smokes quickly, and I moved her away from home, to the shed, but inside there is a lot of smoke, and it's chilly outside
I read it, I thought ... the smoked meats are over ... the holidays are just around the corner, which means the guests ... and we love ourselves too ..
vopchem, tomorrow I'm going for the "hydra" And the faithful said that it will be street, and this - home: "You, all the same, buy!"

Lena, good afternoon! Tell me those 10 minutes that are needed to warm up the smoke are included in the total smoking time? I cook the fish for 10 minutes high heat + 15 minutes on average = 25 minutes, did I understand correctly?

[Yuri]

Yuri, no. It takes 10 minutes to heat up the smokehouse, and after that I turn on the timer. If 25 minutes seems like a lot, try smoking 20 minutes. Here it also depends on the size of the fish. But we must also remember that the fish is cooked over low heat, and in less time it may simply not cook.

Thank you very much for your reply. So I did everything wrong, but surprisingly the fish turned out to be tasty, but with a burst skin. By the way, I installed a thermometer on the smokehouse, you can adjust the cooking temperature precisely. Your advice on the haze (so that it was a thin trickle) is very correct, thanks to this advice, in the absence of a thermometer, you can cook everything deliciously.
And another question - is it always necessary to wet wood chips?

If the chips are not soaked, it will simply burn out in five minutes and that's it - there will be no smoke from it. And when wet, it smokes for a long time, giving us normal smoking.

Thanks for the answers. There are no more questions for today.

You're welcome!

Elena Tim, Lenochka, thank you for a very detailed review of this unit. The smoking went well, my husband liked (respects powerful iron) both the smokehouse and the finished products. I saved it up, looked and thought: how much can it be stored, especially if it is done for the future? So a vacuum cleaner appeared in the house ... While she hid it, you cannot immediately "please" then there will be a surprise ...

Oh, Katyusha, I'm very glad that the smokehouse made you happy. I am especially happy for my husband.
At the expense of storage: if you simply store in the refrigerator, without vacuuming, it is better just in a saucepan so that there is air access, then the smoked products will not suffocate. Stored for three to four days - it was impossible to check longer.
If, after the food has cooled down, vacuum them, then they can be stored in the refrigerator for quite a long time, but again, for more than a week I could not keep them un-eaten.
But when I really smoke a lot, I put everything in regular bags, tie it tightly and put it in the freezer. The whole thing is kept there until you remember about it. The main thing is to defrost it later, not at room temperature, but in the refrigerator, transferring the goodies from the freezer there in the evening. In the morning they will be as good as new.
And properly defrosted and then slightly warmed up in a micro-micron, a chicken leg is, I can tell you, citizens, the same juicy delicacy, as if it had just come out of the smokehouse. That's it, I want to eat, like from a cannon ... I have irritated myself.

Maybe it was, Noah probably overlooked, so I'll ask: did someone inject the meat before smoking, or shouldn't this be done? I just saw a syringe special for meat in the internet, so I got an idea - why not try to sprinkle it with the same pickle brine before smoking.

You know, if you are interested in my opinion, then it is for smoking that I would not squirt meat. There, then, a hundred of liquid will run into the smokehouse - horror. After all, it is not for nothing, before smoking, it is recommended to thoroughly dry the meat and even let it weather for several hours.
But if this is not important for you, then, of course, you can try. It's just that in my smokehouse, if a lot of liquid is collected, then I cannot get the pallet so as not to spill it all throughout the kitchen. So I try to avoid it.

Thank you, Lenochka, I will defrost it, NZ is simply necessary for the holidays - some of the guests prefer to appear at the end of the holidays,: rose: when the prepared food has already been eaten and canned food and preparations are used, and here - a pleasant variety can be quickly defrosted in the micro ...
But about excess moisture, picking it up with a sponge from the pallet, I agree to hang the next batch in a box for dry-cured sausage, just put the pallet ...

It's not even important at all, I just think to experiment, my chicken brisket turned out to be dry (like rubber, one might say), which I did not like, and I think about how to achieve the perfect taste

But about the excess moisture, picking it up with a sponge from the pallet, I agree

Up what speech.
I don’t know what, sorry, the idiot came up with to make the trays for the liquid so small! Sometimes even foil bumpers don't help. So I stand and soak it with a sponge until stupid ...

my chicken breast is dry

Oh, chicken breast is so capricious in terms of cooking. Here, straight five minutes can be decisive. Therefore, I never smoke it, but prefer to dry it. Then it turns out to be simply delicious. I'll show you ...
Here (the one on the right, of course):

Therefore, I never smoke it, but prefer to dry it. Then it turns out to be simply delicious.

Good, she was already drooling ... the recipe is possible?
But for salad, nevertheless, I want to make it smoked ... I'll wrap it with gauze wet, I've already done it - it's pale, but the smell and taste are present

[Kat]

Kat, go here:

Meat in marinade, dried in an electric dryer (Admin)

I appeared in that topic from the fourth page, and on the sixth gave my dosage. But I strongly advise you to read the whole topic (there are not very many pages) in order to accurately determine the time and temperature. Already after a lapse of time, and having blended a lot of different meats, I came to my conclusions: salt should not be "with a small slide", as I wrote there, but with a large one. It is better to marinate for 1.5-2 days. And dry at 60C for 7 hours. All.
I wither whole chicken breasts, and if I cook meat, then I cut it into steaks 2.5 cm thick. Everything is prepared the same way.The exit is a delicacy!

Lena, so I read this whole topic when I got a dryer, I dried everything, dried it, but it didn’t come to chicken breasts - I live in a private house and I had a pink-bed season, so I cooked only fruits and vegetables so that the work would not gone ...
Thank you, great! I'm going to refresh my memory.

Oh, yes, not a question, hospadya! Welkam, taksyazyat!

To your health, Katyusha.

If I came across your topics before making my own smokehouse, I would definitely make a pallet of 4-6 cm ane 2 like mine. Now I will tinker with a new pallet in an old smokehouse.

Yes, I also thought about the new pallet (under the order), but, frankly, I have no idea who to run to with this idea.

I think that you can turn to private traders who make smokehouses, work there if you have material and tools for an hour, you need to take the material 1 mm thick stainless steel

Why take them, private traders? Tea, they are on the road, not lying in the middle of Moscow.
But I, of course, will joke on the turn. Maybe I'll find someone ...

[Elena Tim]

Elena Tim, Lenochka look at youtube Ivan Chugunny, but did not understand where he lives.

Gayane, thanks, I will definitely look.

: girl_mad: a

Why take them, private traders? Tea, they are on the road, not lying in the middle of Moscow.
But I, of course, will joke on the turn. Maybe I'll find someone ...

In the construction market, I think you have tinsmiths in Moscow, you can approach them with the size of a pallet, for them it is not an arduous task

And the handle in the pallet must be made not one, in the middle, but two, along the edges, like this:! ________! - it will be much more convenient to take out

And the handle in the pallet must be made not one, in the middle, but two, along the edges, like this:! ________! - it will be much more convenient to take out

I completely agree with you, I completely forgot to write by the handles exactly the same as you drew only for me to the entire height of the smokehouse, taking by the handles you can simultaneously pull out both the pallet and two grates from it

They won't fit in my tall ones, there is simply no room, but seven centimeters, it will be very nice if the sides are 4 cm ... I'm already thinking where I can order
and from what metal

For metal, I wrote, 0.8-1mm thick can be up to 2mm more, so that the corners do not leak, it is advisable to boil either a semiautomatic device or argon arc welding

For metal, I wrote, 0.8-1mm thick you can

I did not mean the thickness ... stainless steel, you can hardly find it, steel - rusts, painting is out of the question, galvanizing is harmful ... however, you shouldn't put food on it, but the thermal environment ... aluminum would be ... dreaming is not harmful

Better stainless steel as for me, but I think you can find it at the acceptance of scrap at a reasonable price or at a metal warehouse, but there the price will be different and most likely they will not want to cut the sheet, but only entirely

Added Thursday, 22 Dec 2016 5:55 pm

I am haunted by the thought of a deep pallet, today I was on the market 7 km and I came across to check deep for the oven, and then pallets such as bone settings are also of different sizes. This is an alternative and budget solution for replacing a small pallet, the issue price is 3-5u. e, though it may be necessary to modify it for a smokehouse (cut down the collar), but these are trifles compared to ordering or making a new one

Today I was going to prepare the brine and several questions arose at once: how much bay leaf to throw, how much pepper, if one liter is not enough to cover the product, then all the ingredients must be increased as many times as liters of water?