Home smokehouse with water seal

Girls I have the same smokehouse as Lenochka, without a thermometer. Who has a built-in thermometer, tell me what is the temperature in the smokehouse, on the smallest fire. I want to make raw smoked sausage. The maximum temperature should be 80 g. Boiled smoked meat 35 min. It takes three hours to get raw.

Smoked carp. Husband smoked

BEAUTIFUL !!!

Girls, help! I ran through the topic, but didn't find something, maybe someone smoked the quail. Tell me, whole or cut? Need to soak in brine? How long did you smoke? It's birthday on Monday, I really want to surprise the guests with smoked quails. There is also a desire to smoke mackerel, so I’ll ask a stupid question: can we put quails and fish together in the smokehouse? And it is also imperative to wait for everything to cool down in order to get it out of the smokehouse, or you can get it hot, otherwise I'm afraid I won't have time to do everything. Thank you in advance!

Good afternoon! Thanks to your theme, everything worked out the first time). Everything is very clear and step by step.)
And I have a question - how to smoke capelin, she is a small fish, she needs very little, how to navigate in time?
10 minutes only warming up goes, and plus how much smoked itself to do, so that it does not fall apart into pieces?
Thanks in advance )

Something Temka has calmed down! And here I am with my cartilage

You always have noble cartilage!

night. I plan to buy a thermostat

I can give
There are several on the farm, there is a professional, and there are simpler ones.

[Vlad_Ru]

Vlad_Ru, Vlad, thank you very much. I already bought it on Ali.

Girls, Merry Christmas everyone and Happy New Year. And I ask for advice, we live in Ukraine, I want myself a smokehouse for hot smoking. But the network is a problem we live in a high-rise apartment and in our city only electric stoves I want to have a smokehouse and a water seal, but I don't know how it will behave on an electric stove, but this Hanhi model cannot be bought from us

But the network is a problem we live in a high-rise apartment and in our city only electric stoves, I want a smokehouse and a water seal, but I don't know how it will behave on an electric stove

Here I am the same ((

Here I am the same ((

For that day I have been looking in the internet and there is zero information on this matter. As if we both have electric stoves with you and we want to smokehouses and sho give

Girls, why is there a problem with the electric stove? I have a gas one, put it on two burners and turn on a small heating. I smoke mostly ham, already faithful in the souvid, 40 min. Hose to the hood. I also live in a high-rise building. In my opinion, you can also smoke on the electric stove.
I immediately stopped doing strong heating. Ham with nitrite and I don't want to raise the temperature too much.

Girls, why is there a problem with the electric stove? I have a gas one, put it on two burners and turn on a small heating. I smoke mostly ham, already faithful in suvid, 40 min. Hose to the hood. I also live in a high-rise building. In my opinion, you can also smoke on the electric stove.
I immediately stopped doing strong heating. Ham with nitrite and I don't want to raise the temperature too much.

So we also add nitrate salt to meat for smoking and drying. It's just that it's not written anywhere what can be used on an electric stove and I would like to take home from a stainless steel and not a black man, but whether it is possible to put a stainless steel on an electric stove I have no idea. I just thought maybe someone has an electric stove at home and has experience

but is it possible to put a stainless steel on an electric stove

It depends on what kind of stove, if induction, then the stainless steel should be specialized (for induction), if ordinary or glass ceramics, then any.

It depends on which stove, if induction, then the stainless steel should be specialized (for induction), if ordinary or glass ceramics, then any will go.

this is Hans' simple glass-ceramic

this is Hans' simple glass-ceramic

Well then, no problem, take any.

Well then, no problem, take any.

Thank you Vlad, and one more question, I correctly think about purchasing from a stainless steel, it is easier to clean and I think a deuce will be more beautiful or it will be possible.

[lybovm]

lybovm, Lyuba, take a stainless steel deuce. Even she sometimes leads.

[lybovm]

lybovm, Lyuba, I can say with confidence that Gayane will not advise bad

[lybovm]

lybovm, Lyuba, take a stainless steel deuce. Even she sometimes leads.
But what drives it I understand a little

[Vlad_Ru]

Vlad_Ru, Vlad, thank you for your trust.

Elena, I have a question.
I am an old smoker, since 1976 I have had my seventh campfire smokehouse. It came to this summer, finally, and before buying the eighth for work in the kitchen already with a water seal.
I started trying it at the end of November. Sometimes too much experience is harmful, the results were very different from the fire for the worse, although my relatives approved of it, but I did not like it. In general, I had to throw out all my knowledge and start adjusting from scratch. As a result, somewhere on the sixth attempt it began to work out. And fish and chicken.

And the question is.
When I smoked in it (twice) homemade sausage in the womb, it turned out well for me, but it burst both times. Although the temperature inside the unit (I started the thermometer) was somewhere around 98C. It shouldn't have boiled inside the sausage, it seems.
Now, at the third swim, I think - should I pierce it before the bookmark or reduce the heat? Where do you recommend to start?

[Countryman]

Countryman, Konstantin, while Lenochka answers, I will share my own experience. The sausage must first be cooked in the oven until tender and then smoked. For more details, see the sausage shop in the home kitchen.
Place the cooked sausage in the smoker for 25 minutes, at the lowest temperature. After the oven, do not refrigerate (in cold water), otherwise the casing will burst during smoking.



Hang to air after smoking. But I prefer to smoke with cold smoke. The sausage is more tender.

[Gayane]

Gayane, Thank you. Need to think.
I have cold smoking only in the summer version. There I missed the sausage after the Suvid-cooking, everything worked out fine.


Nevertheless, tomorrow I will try to smoke immediately in a colder version. Or something else I'll come up with in the morning. Today and tomorrow, Suvid, I have regular processes, I just have to keep a close eye on them, but I can't leave, so there is time. Today, for this case, I stuffed sausages. I wanted to put them in the smokehouse tomorrow.
Thank you.

[Countryman]

Countryman, Constantine to health. I only cook ham in souvid. Then I hang the ham for the night to dry on the balcony. We have a plus. Smoked hot over low heat for 40 minutes. I cook sausage, even the doctor's, in a small electric oven. (bought specifically for sausages)
Stage 1 drying at 60g to 45 inside.
Stage 2 roasting at 85g to 60 inside.
3 stage cooking at 80 with steam (at the bottom of a baking sheet with boiling water) to 70 inside. Then you can not smoke or smoke in any way.
Lenochka, forgive me for digressing from the topic.

[Countryman]

Countryman, Konstantin, I would be glad to suggest, but I have never smoked sausage.

Gayane, thanks for sharing your experience!

[Gayane]

Gayane, after the suvid, at first I also hung it, and now I blow it on the grill with a technical hairdryer, as soon as I take it out of the bag. A cool way - the fat boils on a piece, caramelizes, but does not char. And you can see everything very well.

At first I blew it with a suspended one, and then I remembered that I had a grate in my stash from a printer from Soviet computers.
Elena, I'm sorry too.



I report the results.
Before laying, pierced each sausage with a thick needle in different places 8-10 times.
This time, I installed a non-native higher stand on the gas stove, as before I put the flame diffusers on it.

One burner was used medium, the other was reinforced. He worked in the lower third of the flame on both. The smell of smoke (periodically undocking the exhaust pipe) felt only at the end of the process.
The average temperature inside was 60-70C. Towards the end of 97C. The duration of the whole process is 55 minutes. After turning it off, it stood for another 30 minutes until it dropped to 60C, then it was taken out onto a cold terrace and opened after 10 minutes.

He immediately took one (six remaining in the picture) and tried it. The taste is excellent, but not much smoke. More baked than smoked. But none of them burst.
There is still work to do, but it is clear where to move.

Good all the time of the day! So I decided to show off my purchase. Yesterday we received our long-awaited smokehouse from the manufacturer Bondarev. A smokehouse came from the city of Kharkov, Ukraine, since we live in Ukraine. Completely made of stainless steel with handles, here are its parameters Capacity - 4 kg, Steel thickness - 1.5 mm Dimensions - 420x240x300mm, a lid with a house in the house, a bar for hooks. I took a few pictures https://Mcooker-enn.tomathouse.com/ga...icon=info#cpgMessageBlock

https://Mcooker-enn.tomathouse.com/ga...=134145#top_display_media

#,

pid = 350443 & message_id = 2e8f3d75a5d91ffa9348f43d884dc5d9 & message_icon = info # cpgMessageBlock
https://Mcooker-enn.tomathouse.com/ga...icon=info#cpgMessageBlock
- in this photo you can see how the transparent hose is brought out into the hood to the street and there is practically no smell like when smoking with a smokehouse, there is practically no cold smoking, but in this photo you can see that we overexposed the wings, they fell apart but did not become tough , and in the next photo they smoked pork brisket # pid = 350451 & message_id = e366ce3071f000578d033e5cba5d8aa7 & message_icon = info # cpgMessageBlock is raw, and then smoked https://Mcooker-enn.tomathouse.com/ga...icon=info#cpgMessageBlock

and the next picture shows how the hose goes into the ventilation https://Mcooker-enn.tomathouse.com/ga...icon=info#cpgMessageBlock

I apologize, but I forgot how to wet the photo, so I put in how it happened

[Lyuba]

LyubaThose who smoke for the first time like it right away. And who, like me, has more than forty years of experience, a state of incomprehensibility. Until now, since November, I have not been able to achieve the state of the product cooked in a smokehouse on a fire in a kitchen smokehouse on a gas stove. It seems that the family approves, but in my opinion, it's still not that.

Summer will come, I'll try and start it on the fire. Although the prospect of washing it outside is not very inspiring. And then the same original in another smokehouse, campfire. And I will compare.

[Lyuba]

LyubaThose who smoke for the first time like it right away. And who, like me, has more than forty years of experience, a state of incomprehensibility. Until now, since November, I have not been able to achieve the state of the product cooked in a smokehouse on a fire in a kitchen smokehouse on a gas stove. It seems that the family approves, but in my opinion, it's still not that.

Summer will come, I'll try and start it on the fire. Although the prospect of washing it outside is not very inspiring. And then the same original in another smokehouse, campfire. And I will compare.

Thanks for the comment. I certainly understand that smoking on a fire cannot be compared with smoking
in an apartment on a stove .. Because I know how to smoke on a fire, we had our own smokehouse ... Yes, there is a big difference, but since there is no opportunity to smoke on a fire, it is necessary to smoke, but everything is better than purchased ..

Yesterday we bought a hankhi for 20 liters, today a chicken on hooks. Delicious!

I have a question, probably, in Gayane (she is a big specialist), maybe someone else will tell me. I want to smoke brisket after suvid. You need to cool it after suvid and let it lie in the refrigerator, or you can immediately get it, dry it and smoke it

I want to smoke brisket after suvid.

Or maybe it's better before, and not many minutes 10-15. Smoking is still heat treatment, just a smooth transition will turn out, and after that you need cold smoke.

[kirch]

kirch, Luda, I say 3 hours at 70 gr. In winter, she tied up and hung out on the balcony for the night. The meat is completely dry. Be sure to dry the meat well. It is possible in the room. You need to smoke warm meat. Then I smoke in a smokehouse with a water seal on dry wood chips, over a minimum heat for 1 hour. It turns out not strong, but slightly smoked. I like it that way. Naturally pre-marinate for 3 days. Based on 1 kg of meat 20 g of nitrite salt and 1 liter of water 80 g of sea salt. Well, bay leaves, allspice and black pepper.Although I was criticized, but I add GostFs 1 pack. When smoked, the meat does not lose liquid and the ham is soft and juicy. If you wrote something incomprehensibly, ask. Good luck.

[Gayane]

Gayane, then you do not need to do shock cooling, but immediately get it and dry it? And smoking one hour is not a lot? I have a brisket of 800 g. I cut it into 2 parts, now I salted it with spices and nitrite, vacuum it up and put it in the refrigerator. I want to withstand 2 weeks

Luda, if you smoke immediately after drying, then you don't need to refrigerate. If on the second day, then refrigerate, but before smoking, hold for three hours at room temperature. No, 1 hour is fine. Since the chips are dry and the temperature is minimal from the very beginning. If you want heavily smoked, then wet chips and at the beginning of 10 minutes high heat and 30 minutes medium. It all depends on taste preferences. I even take a slightly smoked one to the air so that the pungent smell goes away.

[Gayane]

Gayane, Thank you. I also do not like heavily smoked, I did not know that dry chips were needed for this, I always wet

Lyuda, Pavel, says that from wet wood chips there is more harm. Cold smoked with dry wood chips. So I came up with a cross between hot and cold. Well, this is purely my fantasy.

Hello, here I also have a question about wood chips - this summer I had to throw out the food twice - chicken giblets and herring skewers - we soak the wood chips, and it burns with us, everything turns out to be horror bitter ... And earlier, as soon as we bought the smokehouse, the chips were not soaked - everything turned out fine. It is all the more insulting that it seems not the first time married we try to smoke, but it looks like ...

The husband smokes on dry wood chips. Have not tried on soaked. From the garden, he cuts thin fruit twigs finely, we like it. Everything is dry

I smoked it on dry and on wet - I didn't see the difference, but bitter, the final product was never. And it's not clear why the chips burn? - it smolders, turning into coals ... Almost the same result in a smokehouse with a water seal and in an electric one.

[Elena Tim]

Elena Tim, Lena, many thanks !!! finally got what she wanted. I read carefully all your recommendations and read what I had not paid attention to before - the third sheet of foil. It turned out very tasty, the color is beautiful, no bitterness.

[Tatyana]

Tatyana, well done

Tatyana, it turned out well

Marina, that's not the right word! It turned out great. The meat is beautiful, not black, not bitter, there is no obsessive smoking smell.
This time, I inattentively reacted to the advice to dry the meat after the marinade with a cloth, and after all, it was a baby diaper, a real cotton cloth, next to it. But no, it cost paper towels. From excess moisture, the meat turned out to be boiled-smoked. This option suits me very much, but my husband wants to be denser - uncooked smoked. Next time I'm using a diaper, I'll tell you about the difference

Tanya, good health, dear!
Congratulations on your successful result! Well, it looks sooo delicious!

Well, it looks sooo delicious!

Lena, how delicious it is!

Hello everyone. That I have not written in this thread for a long time. My husband and I are not calm souls speaking in unison. Although our smokehouse was small (for one comfort), it was hard for me to wash it, I had to carry it to the bathroom. And so we came up with the idea of ​​making a smokehouse out of ..... a pressure cooker (the need for invention is tricky). Super, small, comfortable. The quality did not suffer a bit. Well, in general, my brags. Lena's marinade recipe is unchanged.

[Olga]

Olga Interesting idea. I also have a pressure cooker, they haven't used it for a hundred years.
And the big smokehouse with a water seal is really dull. Well, the house is private, I take it out into the street and scrub it with a broom. Both it and its individual fragments. But all the same, then you need to wash it with homemade wooden grates for her.