Home smokehouse with water seal

Tanyukh, Schaub again you didn’t think that I’m hanging around and don’t want to tell you, I say right away, I’m reading the topic, but, unfortunately, I’m not special in fish. I smoked the whole fish only twice: rainbow trout (just a dump of the head turned out) and a completely stupid mackerel (I took it straight and threw it all away afterwards, it got some kind of stinking, with rancid fat, beee!)
So I'm mentally with you!

Virgin, I made it! While there is no way to insert pictures (I have them), I will describe the process in words. Smoked two carps and four mullets. Mullet cleaned and gutted, removed gills. The carps were mirrored, that is, almost without scales, I just gutted them and washed them thoroughly. Marinade cooked at the rate of 2 tbsp. spoons with a slide of salt, 1 tbsp. l. sugar per 1 liter of water plus spices (coriander, pepper, lavrushka, juniper), after cooling, I added a strong tea infusion for color. Salted day. I will say right away - there is not enough salt Smoked, as Lenka ordered - heating for 10 minutes and smoking for 35-40 minutes. Sawdust - alder, this time the color is gorgeous: victory: My husband liked the result very much, especially the carp. But next time I will definitely make more cuts on the back - in the thickest place near the ridge it was a little reddish ..... Tomorrow I will give my husband to work with me - let the tama FSE be jealous
: secret: I liked sea fish (capelin and herring) more - but I generally don't like river fish
I forgot to add - the skin on the carp is like that, my husband said - it is quite possible to sew boots

in the thickest place near the ridge it was a little reddish.

Tanya, congratulations! You did it!
The duration of smoking depends on the size of the fish. I had a rainbow trout, it’s small, so it’s less time. And for carp, yes, either increase the time, or make cuts.
Come on foty, I was already all tired of waiting in tears! Already more air in the ridge typed, Schaub began to sigh and admire!

Lenus, my ports on my computer flew .... I was waiting for my master to free myself, so that the system unit itself would not be dragged around, and the second laptop should be connected to the Internet, in general, I always have something different. Yes, and recent events have knocked me out of a rut a little ... Today I will try to run to him myself, we can, I will agree. Well I have already accumulated pictures - mom do not cry, already itching In one place guide everywhere
But for mackerel - our price has become straight space. In shops like "Silpo" there is an action right now - they write hryvnias, but taking fish there is more expensive, more than a hundred times frozen. And mackerel is generally a capricious fish, because it is very fatty, and fish oil we go rancid quickly, and then it stinks unbearably when cooking, although it smells slightly fresh

Girls, tell me what is the temperature in the smokehouse, is it possible to smoke homemade sausage there? According to the recommendations, the temperature should not rise above 80 degrees

I smoked ready-made. It turned out very tasty!

I want to cook all the cooking, without cooking or oven, to smoke, hung up for 1-2 hours and took out the finished one. I have a stainless steel cylindrical smokehouse with a water seal, dating back to Soviet times. I smoked bacon, the brisket is excellent, but I don't really like the smell of smoking, it’s specific, maybe it’s in my oak sawdust and from fruit trees, it smells very strong of smoke. Respond, who smoked home-made sausage, such as a delicious Moscow one.

[Olga]

Olga, for the first time I smoked on an apple tree (according to the inscription on the label) - no color, and it smelled strongly of smoke, now I have a bag of beech trees and I literally add a pinch of cherry ones - my husband sawed it himself, I like it.In general, the product should settle for at least a day after smoking - the pungent smell should go away. I made the sausage like this: first, 2 hours at a temperature of 80 in the oven, and then smoked it a little. I tried without cooking - I personally feel a little dry

I was here the other day a delicacy in a sausage collagen casing with a diameter of 22 - smoked for 2 hours. without preliminary processing, it turned out delicious. juicy - but 2 hours is an overkill for such a diameter. Well, the smell is killer - the refrigerator was weathering for 2 days. And I bought home-smoked bacon on the market - the smell is completely different. more familiar. pleasant.

I would like to know the real temperature inside these smokehouses. and what determines the smell of the finished product.

smokehouse. though different. but the cooking principle is the same.

Did not wait for an answer By trial and error, I changed the sawdust. I smoked my sausage, pre-treated in the oven for 1.5 hours at 80C. - 1,5 hour. In total, the full processing cycle is 3 hours - a bit too much of course, but it turned out super. The taste and smell can be stunned. Sorry I can't upload pictures

It is advisable to wrap the product in cheesecloth, it will not smell like that and the soot will hold back. We smoke the sausage for one hour, we do not cook it and so it turns out tasty and juicy.

We smoke the sausage for one hour, we do not cook it, and so it turns out tasty and juicy.

THANK YOU. I will definitely try to reduce the time)

Elena, thank you very much, ph
I am attaching the report !!!

Elena, thank you very much

Irina, to your health!

I attach a photo report !!!

And where, if not a secret?

Yesterday we bought a smokehouse thanks to you and your work. The first pen test was successful.




I just figured out how to insert a picture. Once again, a big THANKS!

CLASS !!!
I love the wings!
Irina, I congratulate you on a great purchase!
You have a very nice smoker!

CLASS !!!
I love the wings!
Irina, I congratulate you on a great purchase!
You have a very nice smoker!

Thank you, only I overexposed them a little, from the moment of turning on for 1 hour, the smokehouse was heated for a long time, it seemed to me that yours is less and accordingly it needs less time, and mine is more, but apparently not

Is your smokehouse much bigger than mine?

Dimensions of a stainless steel smokehouse with a water seal: 550 x 350 x 325 mm.
Smokehouse volume: 33.1 l.
Stainless steel: 2 mm.
Smokehouse weight: 15, 250 kg.

The smokehouse is made of stainless steel - 2 mm thick. The weighted round lid is inserted into a water seal - a groove in the body of the smokehouse, filled with water, which ensures tightness during smoking (excludes the ingress of oxygen into the smokehouse). The round lid collects all moisture (condensation) which accumulates in the smokehouse during smoking of products and rushes into the water seal, and does not get on food, thereby does not form black dots on the smoked product from a smokehouse with a round lid, smoked products look more appetizing and beautiful.

Elena, do you think I should also heat it up for 10 minutes on high heat or increase the time?

It seems to me that nothing needs to be changed, Ir.
There, at the end of the very first post, I gave something like a plate with cooking and salting times. Try not to change anything and do as I do - it's easier to follow the finished product than to experiment yourself. And from there you will already be guided by your taste.

ok, I'll try Thanks

[Irina]

Irina, good luck!

I don't know if I'm in the subject or not, but I bought this thing today:
https://www.youtube.com/watch?t=45&v=C4U1Qsih14k
I haven't tested it yet.

[Caprice]

Caprice, it will be interesting to read about the test results.

Homemade sausage was smoked today. I like it.

[Caprice]

Caprice, and the sausage was pre-blanched or smoked raw ?? How did the shells behave? Didn't they burst?

Smoked raw. This is hot smoking. The shell did not burst.

[Elena Tim]

Elena Tim, Elena, good afternoon! I am facing the choice of a smokehouse with a water seal. Weighs about 13 kg from 2mm stainless steel. The seller has a distance in the smoker between the bottom and the pallet of 2 cm. What do you think about the distance in yours? I believe that for better smoke convection, a distance of at least 3 cm is needed. Plus, there is an opinion about the water seal that the smell in the kitchen will still be strongly manifested. ... Like it's all overnight pampering. Your opinion is very necessary. Here 🔗 from the seller.

I'm not Elena, but I'll tell you on my own. When using a smokehouse with a water seal, there is no smell at all. In addition to that tiny portion of smoke that you release, through a pipette to remove smoke, while you wait for the chips to smolder (after a couple of preparations, when you determine the time and power of the gas to ignite the chips, you can release everything into the hood at once ... Then, in general, there is a smoke smell when cooking is not and cannot be)
2 cm is quite a sufficient gap for chips (it can be anything and 3 and 4 cm, but this is all at the expense of the useful height of the smoking compartment), you will not cover the entire bottom area of ​​the smokehouse with chips, but throwing a handful or two ... Places for air circulation are blocked
Good luck

[Pavel K]

Pavel K, don't worry about those two centimeters. Marina correctly says - distance doesn't matter there. I will say more, even if the pallet was just lying on the chips, and not standing on its legs, the smoke is smoke, it will leak from anywhere. Sometimes people even just wrap chips in foil - the effect of smoking is the same.
Further, the smoke DOES NOT PASS through the water seal! This can happen only if steam pressure builds up in the smokehouse, but for this you need to shut off the tube, which you, like any normal person, will not do. Feel free to buy your smokehouse, get a hose and go.
I have already re-smoked so much that if during this time something happened to the smokehouse and it, say, purely hypothetically, began to let through smoke, I would definitely tell about it.

Elena and Marina, pa-Belarusian "dzyakuy to you for dapamogu"! And our stove - glass ceramics - is also an untouched path!

Yes to health!
But at the expense of glass ceramics, I'm not sure ... here we already had a discussion on this topic, but we never came to a certain conclusion, such as "can-not" ...

Hello everyone, there are desires to buy or order a smokehouse, please advise where you can find a normal option in a price-quality ratio, preferably in Kiev or the region, I will be very grateful.

I ordered on an ad on the CFM. A man sent mine from Zaporozhye, the quality is excellent. There are no contacts left for frying, but private traders have a significantly lower price than buying, for example, on Kiy-V. I saw it back in Kiev at Epicenter, in the department where everything is for tourism (kettles, burners).

I would be very grateful if you discard the link to the store or give the manufacturer's contacts ... and as for the Epicenter, I looked there, there are only small ones, but I need a large one for the production of smoked meats for sales.

[Vladimir]

Vladimir, google industrial smokehouses, but the price is there - mom, don't worry
take a look for example 🔗smokehouse/

Happy everyone! I have had a smokehouse for a long time, I tried to smoke but it didn’t work perfectly. A couple of days ago I came across your forum, read all 47 pages. Elena you are well done! Thanks to you and your advice, I finally got the legs for the first time, but the fish did not take color a little, but I think I know the reason I needed more sawdust.
If you buy a smokehouse, then take the lid to be a house or a sphere, then the fumes and condensation will not drip onto the food, but if with a regular lid, then put small plates or something else under one of the stools, then the lid will be tilted and condensate will not drip onto the product

Good day!
We bought a smokehouse without a water seal, Kirov, with a cord. It is made of ordinary steel, so it quickly rusts, but the price is appropriate.I liked the result very much, but there is still a smell during the smoking process. You may need to use more cords when smoking. I post a photo. I apologize for being a little crooked.

The plans are to buy a smokehouse with a water seal. And in the future we want to use this one for smoking fish.
I liked the cylindrical shape very much (it takes up little space on the stove and during storage). Therefore, I am trying to find the same one with a water seal.
An advertisement for the Finnish smokehouse Hanhi came. Outwardly, everything is beautiful. Certainly not cheap. Maybe someone used it?

[Yuri]

YuriThank you very much, I am very glad that you did it!
At the expense of the lid ... Now I do not put a foil roof, as it turned out, there is no dripping burning. It was me who was once frightened in some video, so I undertook to play it safe.

[bobule]

May need to use more cords when smoking

bobule, to be honest, I did not understand what kind of cords we are talking about ...

An advertisement for the Finnish smokehouse Hanhi came. Outwardly, everything is beautiful. Certainly not cheap. Maybe someone used it?

She left to see what a beast ...

Looked, IN!

I, too, do not make any foil lids, there was no burning on the products. I only put the foil on the bottom, and sawdust on it ... It's just easier to wash it, removed the foil, and then into the dishwasher or with a cloth. And then earlier ... Until I scrape out the burnt wood chips, up to the elbows like a dirty Cinderella
For the new year I made kurofile, chicken quarters (I like to do them more than thighs and drumsticks ... Quarters cannot be overexposed and they always come out juicy, and ready-made and cooled ones can be cut into drumsticks and thighs for ease of eating), wings and I tried for the first time to make a pork balyk ... Balyk came out MEGA credit salt with dry salting using nitrite salt. All the meat and cuts were made with our own hands ... "Praise me, my little sponge." Soon I will only go to the store for raw meat, finally there is nothing to buy there, I can do everything myself

Identity, stoll, go accumulate something ...
Teased.

[bobule]

bobule, I, frankly, did not understand what kind of cords we are talking about ...: pardon: I left to look what kind of animal ...

Looked, IN!

In my smoker, to prevent steam from escaping when smoking, asbestos cords are used as a seal between the lid and the base. But the smell is still there.
I really liked the Finnish smokehouse. In our city they sell homemade stainless steel smokehouses (square and rectangular), but welding spots are visible, but they cost 1.5-2 times cheaper than the Finnish one. Therefore, I would like to know the reviews about the Finnish, whether it is worth the money or not. And in appearance, of course, a beauty

When I smoke mackerel, my skin bursts on it. Probably I can't please with the temperature. Based on this problem, an idea arose - can I put a thermometer on the lid of the smokehouse to observe the temperature regime of cooking? What do the experts say?

I smoked chicken giblets today, I wanted to post a photo for evaluation, but I didn't figure out how, tell me!

I wanted to post a photo for evaluation but did not figure out how, tell me!

Now I'll throw it in a personal.

[hiace75]

hiace75, you definitely need to reduce the heat under the smokehouse, and also .... 80% of hot smoked mackerel that is sold in stores is tied with threads. Somewhere I came across information that this is not just a manufacturer's whim, but a technological necessity so that the fish does not fall apart until it cools down and that the skin remains intact.

It tastes a little bitter, and so even nothing, but bitterness spoils the whole taste, maybe it was necessary to ventilate

Tied, but still bursts.