Elena Tim
Quote: Ledka
and secondly, it would be nice to have an extra 5cm in height
I did not get that! So you have twenty height ???
selenа
Svetlana, and you have 20 height and 25 width?
And I would not refuse your salty and over-smoked ones now
I found a very small one "Smokehouse home KP-1" Profi "with a bag 350 * 200 * 200, 2.0 mm, with a water seal, steel 430"
Ledka
Quote: Elena Tim
I did not get that! So you have twenty height ???
Yes, I wrote that only this one was 400-25-20, and the rest are larger (well, 400-20-20)
Ledka
Quote: selenа
And I would not refuse your salty and over-smoked ones now
leave
Elena Tim
Quote: Ledka
I wrote that only this was 400-25-20
I thought it was just a mistake! Damn! Today, we were just discussing the height, and said that the low one will fit in! This means that it makes no sense at all to take a smokehouse with a height of less than 25 cm. In my case, even turkey legs were not sealed to the upper grill.
Listen, can you just return it and not change it? Since they still don't have two, it is better to take it where it is.
selenа
Girls, is the wall thickness 1.0-1.5-2.0 mm very important?
Elena Tim
Quote: selenа
Girls, is the wall thickness 1.0-1.5-2.0 mm very important?
YES!!! One and a half - still all right, but 1 mm ... give me the money better than throw it away!
selenа
yes, my general (smiley: me and a little puddle)
Elena Tim
Quote: selenа
smiley me and a little puddle)

In general, if it is serious, then a thin-walled smokehouse from heating can lead and the water seal will open, do you need it? That is why I didn't give a damn about the weight and ordered 2mm thick. She crossed herself seven times, praising herself that she did so. Because even 2 mm manage to get a little lead, about 1 mm. So, here it is necessary to approach with all seriousness.
selenа
Lenochka, thank you, dear,
Elena Tim
Yes, not at all!
Ledka
Quote: Elena Tim
then a thin-walled smokehouse from heating can lead and the water seal will open, you need it
the seller boy told us that 2mm is the best. Especially for gas.
Ledka
I reportHome smokehouse with water seal
Yesterday we went and exchanged. I tested it only today, because yesterday we were visiting (we went with our smoked chickens, everyone liked it).
I smoked mackerel early this morning. And later, more chicken thighs. The husband made a noise so that they were not over-smoked, but pale. Do it yourself
He put some sawdust on, put it on the tiniest light (after the smoke had gone) and began to happily wait. After 40 minutes they were completely rawHome smokehouse with water seal I raked out the sawdust, and in a smokehouse, like in an oven, I brought these chickens to mind. The fish is delicious, no chickens have been tasted yet.
Usually I quickly find common language with various bells and whistles. But this smokehouse doesn't like me. Not only did I run around with her, but I also cut all of her hands. She has such sharp edges (5 cuts, so far) And her husband is buzzing in his ear: "Look, if it is heavily smoked, then I won't eat from this smokehouse either. Be-be-be." Uh Home smokehouse with water seal.
But! I hope that I will make friends with her (I ate fish, it cracked behind my ears)
Len, thanks!
Elena Tim
Quote: Ledka
After 40 minutes they were completely raw
Quote: Ledka
this smokehouse doesn't like me.
Quote: Ledka
I cut all of her hands.
Quote: Ledka
if it is heavily smoked, then I will not eat from this smokehouse either
After all of the above, Light, yours:
Quote: Ledka
Len, thanks!
sounds like a "where to go" message!

Look, well, I'm just stunned! What kind of smokehouses do they have there - they leak, or they cut their hands ?!
You write the name of the store in large letters so that everyone knows that you cannot buy there !!!
Further, at low heat, you can only cook fish and seafood, just so as not to dry out. But the chicken needs medium heat. Now: if the husband wants lighter meat, then it is not the amount of sawdust that matters, although this also takes place. Just don't soak the wood chips next time, but put them directly dry. It will burn out very quickly and will no longer smoke during cooking, so you will only get slightly smoked meat. And naturally, the degree of smokiness also depends on the amount of meat. If you have, say, a full smokehouse of all kinds of meat, then one handful of wood chips simply cannot handle the whole thing properly with smoke, and the meat will be lighter. Conclusion: take half the chips and do not soak them before smoking.
Ledka
Quote: Elena Tim
sounds like a "where to go" message!
You will not get it
Quote: Elena Tim
You write the name of the store in large letters so that everyone knows that you cannot buy there !!!
🔗
Yes, it seems like a normal store: they come running at any time, and show, and exchange. They said that for the first time they had a leaking smokehouse. But the edges are cut terribly - both the lid and the pallet.
Quote: Elena Tim
Now: if the husband wants
Is it better to exchange it for Lyova?
Quote: Elena Tim
Conclusion: take half the chips and do not soak them before smoking.
Boom to try.
Flax, the chicken legs transferred by you are the standard. I can't reach him yet. But I will try.
And without you, I would not have known about such a good paw cutter (my husband promised to file the edges)
Elena Tim
Quote: Ledka
And without you, I would not have known about such a good paw cutter
Well duck!
Konesh, let him go through the rasp and that's it.
Well, I hope you can overcome her, Svetul! It cannot be that it does not work out.
Ledka
Len, with such help, I don't even doubt it.
Ledka
Quote: Elena Tim
And naturally, the degree of smokiness also depends on the amount of meat. If you have, say, a full smokehouse of all kinds of meat, then one handful of wood chips simply cannot handle the whole thing properly with smoke, and the meat will be lighter.
The husband does not understand this. There will be a lot of smoke ...
Elena Tim
Well, he seemed to like mine. And there were already two handfuls of wood chips!
Scarlett
Quote: Ledka
And the husband is buzzing in his ear: "Vooot, if it is heavily smoked, then I will not eat from this smokehouse either. Be-be-be." Uh.
Svetik, have you ever wanted to bite him?
Rarerka
Quote: Ledka
The husband does not understand this
Therefore, I say to my own: "I do not give advice in the garage. Please allow me to retire in the kitchen."
The garage is sacred !!!! Works
Ledka
Scarlett, and wanted to bite, and exchange for Mankin Lyova ...
Rarerka, "I do not give advice in the garage
Need to try
Asya Klyachina
I read, I love it. I need a pot with a water seal.
Rarerka
Quote: Asya Klyachina

I read, I love it. I need a pot with a water seal.
Check the current immediately
Some of them have to change the leak
Jouravl
Girls! Take to your ranks! I also bought a smokehouse with a water seal. Pushed me Ivanych with their carp. A Helen Tim, gave here such detailed instructions for preparation and use that no questions arose.
Smoked in the country, in the kitchen. I threw the hose with the smoke out the window. A neighbor who ran in for a second asked, what kind of moonshine you have! We precipitated
She, like me, have never seen this unit ..
Home smokehouse with water seal
Home smokehouse with water seal
Elena Tim
My God, what a ryyybaaaa!
Nadia, this is just a dump of the head, what a beauty!
The whole thing went straight into saliva! Nadyush, tell me, I identified the distant one - tse, it seems mackerel, but closer to me - who?
Rada-dms
What are you smoking here? Oh, would rather summer! WILL BUILD !!!
Elena Tim
No, well, you saw, Olk, what kind of fish ?! Yes, and, I suppose, delicious, bastard ?!
I’ll die with envy!
Rada-dms
Elena Tim, Flax, damn it, I haven't made river fish yet, imagine how envious you are !! let's take half, painfully beautiful?
Elena Tim
Come on, come in on the left, and I - ask I'll stand on the naughty ...
Rada-dms
Quote: Elena Tim

Come on, come in on the left, and I - ask I'll stand on the naughty ...
I'll go straight !!! And I’ll say: “Give me half, because I’m tired of choking on crayfish!” And I will sob .... Oh, I felt so sorry for myself!
And my Rusya knows how to look like that that they give everything to her at once!
Indeed, what kind of fish is so pot-bellied?
Jouravl
Quote: Elena Tim

My God, what a ryyybaaaa!
Nadia, this is just a dump of the head, what a beauty!
The whole thing went straight into saliva! Nadyush, tell me, I identified the distant one - tse, it seems mackerel, but closer to me - who?
Girls, smoked fresh-frozen mackerel, raspberry and chilled trout. Everything is very tasty, I especially liked the trout (globe, 399 rubles per kg)
Terpug took it on trial, wanted to find the crucians, but they said that now is not the season ...
I liked Terpug, unexpectedly discovered this taste for myself, they say it is still very useful
And here is the trout

Home smokehouse with water seal
Girls come in, I'll just be glad. I also have a dream - to ask to visit you, and also to Tanyusha-Admin! Before your talents, I bow my head. I will never master this! Thank you!
Byaka zakalyaka
Girls, since yesterday I have been with you. In exchange for my small smoker I bought one like Lena's.
satisfied. They say the truth will be mastered by the walker, I collect, and it rises in price, I rob, and it rises in price, and now ... I have it
I want to cook a lot of things for my birthday, I have a question about making a pocherevochka. Do you need to boil it first? In my little one, I always boiled. It's just that if you smoke for a long time, won't the skin become oak?
Rarerka
Marina, nooo, what are you, it melts in your mouth with sweat
Smoking is hot. Any meat has time to cook
Byaka zakalyaka
Thank you, this greatly facilitates the task.
Has anyone tried to smoke homemade sausage? How will the womb behave? It will not break, or is it better not to spoil the sausage?
Rarerka
HERE, eg
Byaka zakalyaka
Thank you, I'm just worried about the skin, that they would not be torn apart. And time is needed somewhere 30-40 minutes. Tanyulya cooked under pressure, but here everything is different.
Rarerka
Well, if it didn't burst under pressure
I gave the recipe offhand. If you look well, you can find the exact recipe.
In the search box, type "smoke sausages", for example
Scarlett
Girls, I am buying a smokehouse Urgent question - beech wood chips + oak and apple tree - normal? The seller should call me now !!!!
Rarerka
Usually I take alder, apple and cherry
Scarlett
Ludmila, here you are - a real druh! And Timkina greedy is asleep and does not want to respond: girl_cray: Monopolist I read somewhere that it depends on what to smoke - like for fish one thing, for meat another. The seller has unsubscribed, will ship on Monday, there is no shipment on weekends. I’ll go for the vtrechka to buy fish and meat
Rarerka
Claass !!! Tan, we have an alder - a station wagon. We also tried on others, like alder more
Here are the girls smoked their thighs
They come to us specially for smoked food From a full current smokehouse TWO things left for dinner What we didn't finish for lunch with the guests, we distribute it with us (they don't leave without smoked)
Elena Tim
Quote: Scarlett
I read somewhere that it depends on what to smoke - like one for fish, another for meat.
More fooling around. Although, of course, everyone has different tastes, but for me - smoke is like smoke, one fig, that alder, that apple tree. The main thing is that the shavings are not coniferous.
As long as I have not come here, there are already so many incandescent ...
Scarlett
Thank you girls!
Scarlett
Virgo, and I am again with questions I'm already sick of everyone I smoked chicken wings - delicious, but for some reason it turned out pale, almost like raw in appearance. But 2 kg flew away imperceptibly Rybka - capelin and herring, those a little more golden. I liked the Baltic herring more, although it seems to be drier than capelin. I made sandwiches with homemade sprats - dump my head, next time I plinate with oil and sterilize it in a pressure cooker so that real sprats in a jar would turn out.
And the question is - I want to smoke a mullet, do I need to clean it or can I just gut it and cut off my head?
Ledka
Scarlett, I don't know about mullet, but I smoked whole carp
Vinochek
Quote: Scarlett
And the question is - I want to smoke the mullet, do I need to clean it, or can I just gut it and cut off my head?
I would just gut (though not necessary). Leave your head (it is more convenient to get it later)
Scarlett
Virgin, I have already bought fish and boiled the marinade, it is cooling down. I'll still clean the fish - I bought 4 mullets and two mirror carps, still alive, they make a merv in a bowl
Vinochek, and since when are we "on you" At the expense of the head - I have a small smokehouse, horizontal gratings - you think it will be better to donate Although I myself think - maybe the fish will just spread its head - well, shob
Vinochek
Quote: Scarlett
and since when are we "on you"
soori, it was me in the working mood)
I prefer to leave the head, since 1) it is easier to pull out and 2) the fish does not disintegrate then
It is advisable to clean the scales, but not necessary, since the skin is easier to remove with it.
but it is not worth spreading - it will be less juicy.
Scarlett
Do you think? The whole problem is that the fish initially loses weight during salting - but in water (brine) it does not happen like The fact is that I already have orders for smoked meat, but I don't want to bend the price ..... So I'm looking for an opportunity reduce the cost

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