Home smokehouse with water seal

Flax, and the bottom is smooth, right?

Like my knee! Once again I drive it away, I pass ...
Yes, absolutely flat and smooth!

Light, if you order, please clarify this question just in case. Manufacturers are different. Fig knows, can someone make some kind of concave bottom. Unlikely, of course, but still ...

Uryayayayaya! tahda nada run look where we have such good

Come on, good luck to you! Whistle then, how are you!

Yes, concave, why in the smokehouse? I thought maybe there are such special kakbe pads for the burners, how here the girls were exiled to our man who smoked on an electric stove with comforts

Yes, concave, why in the smokehouse?

Well, this is purely hypothetical! And then you buy the wrong faq, and I'll be guilty!

Come on, good luck to you! Whistle then, how are you!

oh, this will not be a buit soon, because I still do not define "++++" and "-------" for myself, then I will not dare, in!

Len, you are already guilty! Half of the forum is on the ears - they want a smokehouse, and they sit in the bushes, choking on saliva

A very necessary and useful thing, such a smokehouse !!!

I have a question. And why exhaust the smoke through a pipe into the hood? After all, other smokehouses work tightly closed. There are pluses ...
And a thermometer can be inserted into the outlet tube on the lid through the seal to maintain the desired temperature, because this is a necessary thing in proper cooking.

[igorechek]

igorechek, in a smokehouse with a water seal, you can't plug the tube. Otherwise, the smoke will go through the odor trap. I discovered it by accident. When I finally got a hose, it was long. Look at page 34, where you can see that in the very middle the hose is almost horizontal. So in this very place condensation accumulated, and then with all the foolishness fell down into a tube. And, apparently, this water created a steam pressure in the smokehouse and the smoke, with a whistle and gurgling, burst out through the water seal. Therefore, if the tube is closed, then the smoke will have nowhere to go and it will break through the water layer. The lid is not secured with any locks, as in other smokehouses. At first, I was going to buy a smokehouse at such locks, but after sifting through a lot of information and reviews, I realized that they still let smoke through. Although not a lot, but still ... But for me this question is of paramount importance! Therefore, the choice fell on a smokehouse with a water seal. So, it all depends on personal preference: if you are not afraid of a slight haze, then the usual one may well do. But here you have to approach with full attention. They are all different too. Our neighbor had a smokehouse with locks, it also closed tightly. So, when he began to smoke fish, for example, the smoke stood like that, even if you take out the saints. Apparently, everything depends on the manufacturer. I didn't risk it.

Clear. I had such an assumption. Still, albeit small, but the excess pressure from moisture will throw air through the water seal. Now it has been confirmed in practice.
Yes, some craftsmen smoke even in a cast-iron pot without sealing the house. I can imagine what's going on there.
I will not talk about another type of smokehouse in this topic.
But, after all, I would have installed a thermometer in your place. Let the husband drill a hole and insert it through the seal. The thing is very useful. It is not for nothing that some manufacturers do this to order upon purchase. And you have such a beautiful smokehouse, I think it will look even more solid and more comfortable.
Yes, and I tried to read the topic from the beginning, but stopped at pages 15-20. Hard to read.Now the passions have subsided, I think there will be a conversation on the topic ...

Well, here's my smoked creation





and the description is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=374573.0

Delicious!!! Elena Tim, thanks to the topic for the impetus to smoking! It's deliciously insane, especially the ribs - incredibly tasty, you can't come off!

Lenka I have an idea, and smoke the sterlet, it will probably be delicious

it will probably be delicious

Oh, buuuudet! They smoked more than once in an ordinary street smokehouse, and in an in-house electric one! Delicious!

Bliiin, but I didn't guess the sterlet!
But to be honest, I really love them, they have such cute mordulences, I can't finish her off, that sterlet!
That Irka is a sadiuga, and she killed a sterlet and teased me !!!
How did you cook something, fascist? It looks pretty hefty!

I feel so sorry for them

Give it up! They feel comfortable there! And in the smokehouse! And in your ventricle!

🔗

Hmm! Well, she talked it out! Okay, as soon as I get it, I'll buy it and smoke it!

Oh, yes! The sterlet is delicious !!! I ate something on coals when cooked, so you can swallow your tongue !!!

Bliiin, but I didn't guess the sterlet!
But to be honest, I really love them, they have such cute mordulences, I can't finish her off, that sterlet!
That Irka is a sadiuga, and she killed a sterlet and teased me !!!
How did you cook something, fascist? It looks pretty hefty!

Yes, just steamed in the oven, because let's go ahead, they are always in the Crossroads, though they call them there sturgeons, Toko always smell

Irk, and Irk! Did you stick it on sticks there? I'm sitting at midnight, looking through a telescope - I don't understand nifig!
Still life - hurt yourself!

But, after all, I would have installed a thermometer in your place. Let the husband drill a hole and insert it through the seal.

And where exactly should you put it in the middle or can you put it on the side?
And with what to compare the readings? What temperatures need to be maintained when smoking?

I put it smoked, but purely for the scent, a juicy pork leg, I wonder how it will turn out!
I have a question, are intestines sold only in online stores, or can you search somewhere in stores?

Yes, it seems, you can buy the identity on the market. That's what I'm going to do. The truth is not going to get together. Did you want some sausages too?

Did you want some sausages too?

I did, delicious! Guts (freeze-dried) are sold in Myasnov stores ...

Irk, and Irk! Did you stick it on sticks there? I sit at midnight, look through a telescope - I don't understand nifig!
Still life - hurt yourself!

Lenaaa what a still life,: Yes, what I found in the bins, pickled mini onions, mini corn, olives, mushrooms ... in a hurry, in short, everything from jars.

And where exactly should you put it in the middle or can you put it on the side?
And with what to compare the readings? What temperatures need to be maintained when smoking?

More convenient at the top. If made by the manufacturers themselves, then they make a tube that looks like a smoke outlet. You yourself can simply make a tiny hole and insert a thermometer through the seal.
Temperature is important. After all, you always look at the cooking time, setting T when cooking in the oven is the same. And the temperature and cooking time are interrelated. There is no visual contact and you cannot touch the degree of doneness during the cooking process. Overexposure-underexposure during cooking affects the taste.
And I copied the recommended temperatures from various sources, compared them. There is a lot of information on the internet. Read, there are many interesting things, it will tighten. They are given with some scatter. There should be approximate guidelines, if you cook with a large indent from the recommendations - it turns out not right.

I put it smoked, but purely for the scent, a juicy pork leg, I wonder how it will turn out!
I have a question, are intestines sold only in online stores, or can you search somewhere in stores?

Guts are sold in the markets, I don’t know how it is now, but some time ago sellers of guts in the Belarusian markets were "bullied" from inspection organizations, so they sold a few under the counter. I bought "in bulk".
Now I buy in i-stores. There, in addition to ordinary intestines, they also sell other interesting casings. Experiment.

Who can tell. On an induction cooker, will such a smokehouse work? I do not mean that it is suitable for the material of manufacture, but that it is of an irregular shape for 2 burners.

So it is usually put on two burners. I just have a very large double row and I bet on it. There is enough power. And so, as far as I know, such two-burner smoke lamps work. The main thing is that the temperature is the same.

[igorechek]

Although you know igorechek, I'm not entirely sure about induction. If I am not mistaken, the principle of operation is not the same as for conventional electric stoves, for example, with a glass-ceramic coating. There the burner will work anyway if you turn it on. But the induction unit, correct me if I'm wrong, it works from direct contact with the dishes, right? So, what if the metal leads a little, well, let's say, half a millimeter invisible to the eye? Then there will be no full contact with the surface ?! How then to be? This is enough temperature at the electric stove to reach the metal and warm it up, but the induction unit may not work ?!

Thanks for the info about the guts, I'll go look!
Here is the old pea soup from her creations - well, delicious autumn !!! The aroma is incomparable !!!

Well done, Marish! And I didn't have to buy a smokehouse!

Thank you! That's for sure !!! I'm as happy as an elephant:
Here is my soup

Delicious!

[Elena Tim]

Elena Tim, tell me, if you smoke lard, then how to soak it beforehand!

I spent a day in brine in the refrigerator.

Thanks for the info about the guts, I'll go look!

Just ask "on the sly" and from different sellers. Otherwise, they may not "pass" the point of sale, or not everyone knows who is selling. In any case, it happened to me more than once. Ask the seller not only a gut, buy a blueberry.

[igorechek]

Although you know igorechek, I'm not entirely sure about induction. If I am not mistaken, the principle of operation is not the same as for conventional electric stoves, for example, with a glass-ceramic coating. There the burner will work anyway if you turn it on. But the induction unit, correct me if I'm wrong, it works from direct contact with the dishes, right? So, what if the metal leads a little, well, let's say, half a millimeter invisible to the eye? Then there will be no full contact with the surface ?! How then to be?

The fact of the matter is that the induction system works differently. This is an electromagnet. It does not heat the glass ceramics itself, but only the dishes are heated. Close contact is unimportant, and the ceramics itself will only be warm. If you put a spacer between the glass ceramics and the boiling dishes, the surface will be cold and boil in the dishes. Very cool, but precisely because there is a different principle, no one wants to test and put at the same time to heat one large container on 2 different burners. The sellers of the equipment and the smokers themselves do not know how the stove will react. We must go to the special forum,
But it's just that it is not recommended to cook on glass ceramics in such a smokehouse. Close contact is very important for her. Even with a metal thickness of 2mm, a slight deformation of the bottom still occurs and it will not be completely flat. This can damage the glass ceramic heating element. The service life of the plate is reduced. So be careful.

[igorechek]

igorechek, Thank you! I will look for !

Here, I was smoking chicken wings and hams - as soon as my husband saw, he rushed for a beer, was ready to jump into his damp pants (I washed everything for him) and run to the store! I ran away for beer anyway! Very tasty! Now a pork brisket capsule, without skin from the bottom, I think it should work!
That's why I haven't done this before !!!

The brisket turns out to be cool, I also accumulated in bulk. Very, very tasty! Marin, and you salted it in advance or right before smoking!

Not ... I made a pickle with different herbs (mint, rosemary, peppers, garlic, cheek laurel, torn herbs ...). all the wings ate, they have not had time to cool down, and already no .... Tasty ..... Oh ..... chen!

I'm talking about brisket! It will turn out unsalted if it is kept in brine for less than a day. So I ask.

But it's just that it is not recommended to cook on glass ceramics in such a smokehouse. Close contact is very important for her. Even with a metal thickness of 2mm, a slight deformation of the bottom still occurs and it will not be completely flat. This can damage the glass ceramic heating element. The service life of the plate is reduced. So be careful.

I killed ... it looks like only an electric smokehouse shines on me, but I just don't want it

Or maybe try to buy a simple 1-burner stove with a conventional heating element for smoking, a Simple one for 500 rubles and put the shavings in the center. It seems to me that it will be enough for smoking. After all, the volume is not very large at the smokehouse. Should "stretch" and not scary to use. It does not take up much space when crap.

Yes, now we will think, consider all the options, so to speak ...
but in general, thank you, Igorechek, for the information, I doubted, and you finally convinced ... it's good that I didn't have time to buy, then there would be tragedy and disappointment ...

Sveta, I mean that you can buy a smokehouse, and in order to save a good ceramic plate, it is better to buy a separate tile with conventional heating elements,
I myself have one just for this kind of cases.
I also do not like smokers with built-in email. heaters.

By the way, I saw on YouTube how they smoked at home in a smokehouse with a water seal on an ordinary small electric stove. Everything worked out great.
Then he threw the tile somewhere on the mezzanine and let it lie on demand, it doesn't take up much space. So, Igorechek is right, it's a good idea!