Home smokehouse with water seal

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

Bitterness from the fact that fat or juice from food dripped and burned on the chips
Before laying, the products are dried and the temperature is kept low.
The skin also burst from busting in temperature mode

Bitterness from the fact that fat or juice from the food dripped and burned on the chips Before laying, the food is dried and the temperature is kept low

Not necessary! Keep it in a draft for a couple of days (on a glazed balcony, for example) - and everything will go away. Well, if not completely burned. By technology - this is how it is done, we don’t burst right away, we wait a little. My skin (in the sense of mackerel) bursts every other time, but I have a smokehouse without a thermometer. But saury behaves decently - the skin there is thinner and, apparently, more elastic

It should be wrapped in cheesecloth, there will be less soot, the taste will not change and the color will be good. We always do this.

I never wrap anything, my grandmother did not do that either. Everything is clean and beautiful. Mother-in-law wraps in old cotton tulle, and everything is always in soot

So I think I can pin a thermometer to the smokehouse, so that everything is buzzing. Tell me what?

My husband puts his hand on the lid. If the hand is calm, not hot, then it has not overdone it with heat

I ordered a Finnish flask. Something I doubt about her origin, of course. Why are all the few advertisements for the sale of these smokers (and a couple of sites of the same content) - clearly far from St. Petersburg. and where, if not in St. Petersburg, do they respect everything Finnish?)))
Well, let's wait, they promise to deliver it by courier in 4 days.
Subscribed to the topic.

It's a pity that cold smoking cannot be portrayed. But I will try to keep t-ru at a minimum, 40 degrees.

Svetik, tell me later what kind of animal this Finnish smokehouse is.
She also liked me.

I don’t know the taste, but five is not happy with the beauty, that I don’t understand so well, then the color will not take, then very dark

Do less fire, you can see on the skin that the paws are overcooked. The volume of the smokehouse is small, so the temperature picks up quickly and remains high, or reduce the time

Thanks, I will take your advice next time.

Svetik, tell me later what kind of animal this Finnish smokehouse is.
She also liked me.

Flax, I think I broke off with this smokehouse. still not delivered. Yesterday I called the number from which my order was confirmed to find out when to wait for delivery. The lady on the other end promised to find out and call me back. Nobody called back. An hour later I dial it again - does not pick up the phone.
Then I wrote on the ad (in total, I found two sites with smokers, which turned out to be one store, and an ad on an online board), from which they also promised me this smoker last week. The girl answered that she checked my order (in general, it turned out that this is an ad of the same store, only one seller sells this smokehouse for the entire googling Internet), and WHEN THE SMOKERS ARRIVE IN THE WAREHOUSE, they will send it to me. According to them, they are expecting admission next week. Hard to believe.
Upset. And my husband was so upset! He already had a schedule every day of the week what to smoke)))
I don't want a rectangular one. And I don't want a flask without a water seal. And I fell in love with this Suomi.

I couldn't look for a flask, I ordered a rectangular one. With a water seal, but without a thermometer. The husband assured that to insert a bimetallic thermometer into the lid - 500 rubles and 20 minutes of time.
I ordered the rectangular one already in St. Petersburg, I hope they will take it)))
Outwardly, like Lena's, only smaller - 30x25x24.

I couldn't look for a flask, I ordered a rectangular one. With a water seal, but without a thermometer. The husband assured that to insert a bimetallic thermometer into the lid - 500 rubles and 20 minutes of time.
I ordered the rectangular one already in St. Petersburg, I hope they will take it)))
Outwardly, like Lena's, only smaller - 30x25x24.

Good day!
I also live in your area and would like to tell you to look at the smokehouses in the car market on the street. Fucik. We bought it there in the fall, the quality is good (the price was lower than in online stores) and there are a lot of different sizes, we have a rectangular and domed lid, in this thread I showed it (p. 46). You may need my information

[Fotina]

Fotina, here is restless!
As soon as I was going to calm her down at the expense of the Finnish smokehouse, she already ordered another!

And who has information about the temperature regime in the smokehouse when cooking meat, fish, etc.? I asked above, but no one answered. The bimetallic thermometer was already attached to the lid, it took only 5 minutes

Irina, thanks for the information!

[Fotina]

Fotina, here is restless!
As soon as I was going to calm her down at the expense of the Finnish smokehouse, she already ordered another!

Am I HPShnitsa or where?
Why soothe? Have you abandoned yours yet?

And who has information about the temperature regime in the smokehouse when cooking meat, fish, etc.? I asked above, but no one answered. The bimetallic thermometer was already attached to the lid, it took only 5 minutes

oh, and I saw the information somewhere .. If I find it, I will definitely post it. But if my memory does not fail me, then something like 85C for all types of meat.
But I can also be confused.

Irina, did your smokehouse come with a hose? The one I ordered without a hose included. I'm going to buy an infusion set and cut the hose there. I hope that will fit) the diameter of the nozzle at the smokehouse is 7 mm.

have you abandoned yours already?

Choyta, abandoned, not at all. Can't you throw such a weight. She terrifies me as much as I like.

Choyta, abandoned, not at all. Can't you throw such a weight. She terrifies me as much as I like.

husband for a long time did not accept anything as enthusiastically as a smokehouse))

That's right! In it, such awesome smoked meats are obtained that you can't imagine better. I have never had such that something did not work out. A great thing, especially considering that everything is smoked in a natural way, but there is no smoke.

Light, fat turns out to be just ferdiperdous! Highly recommend.
I take the brisket (there was a Schaub with meat streaks) - um ... OTPAD !!!

Irina, did your smokehouse come with a hose? The one I ordered without a hose included. I'm going to buy an infusion set and cut the hose there. I hope that will fit) the diameter of the nozzle at the smokehouse is 7 mm.

Fotina, no, my smokehouse came without a hose, in the next pavilion we bought it for a penny.

oh, and I saw the information somewhere .. If I find it, I will definitely post it. But if my memory does not fail me, then something like 85C for all types of meat.
But I can also be confused.

If I post it I will be grateful, otherwise I will not find it.

A quick-fit smokehouse hose can be taken from the shower hose by pulling it out of the metal braid

Len, you killed me with an entoy smokehouse. The identity was thoughtful and immediately questions. I have an electric stove, how will I smoke on it? And where do you get the chips?

I have an electric stove, how will I smoke on it?

Natasha, we have already had conversations about electric stoves, but, to be honest, I have not figured out which ones are allowed and which ones are not. I watched a video on YouTube, where a guy puts such a smokehouse on a "two-burner" electric stove, and everything turns out fine for him. I don’t know about glass-ceramics, but if you have an old-style stove with heating "pancakes", then you can use this one.
And the chips were first brought to me along with the smokehouse, and then Manka brought another bag. Oh, how long it will last for me.
In general, it is sold in the same place as all sorts of things for barbecue (well, there are skewers, barbecues, everything for picnics), in Ashan there are such departments.

It's not a problem to find chips, Lenuska has already suggested
And we use electric stoves with success even for an old smokehouse without a water seal. We put it in the courtyard of the house, we like to smoke. It works great on the tile too

In general, it is sold in the same place as all sorts of things for barbecue (well, there are skewers, barbecues, everything for picnics)

Chips, many and different can be ordered in ozone

It works great on the tile too

In, I gru, I saw how they do it on the tiles.
But here, somewhere in the subject, there was a conversation that it seems impossible with glass ceramics. So I mentioned it just in case.

Chips, many and different can be ordered in ozone

Thank you, Tanyusha, I didn't think about Ozone. Although I should have got used to it long ago that everything is there, as in Chrezia.

About glass ceramics - I don't know

I have this. And now I don't have a smokehouse?

On ordinary glass ceramics, you can use a smokehouse, but we use stainless steel pots. Here is the same saucepan, only a large one)
Maybe the induction hob has some special features?

Svetlana, thank you. You gave me hope. And then some are teased, but they have not studied all aspects of the use, and the people choke on saliva.

On ordinary glass ceramics, you can use a smokehouse, but we use stainless steel pots. Here is the same saucepan, only a large one)

So I think so too, but here they tried to dissuade me ...
Therefore, I simply do not undertake to assert anything, Schaub will not buy a new stove for Natasha later.

The problem with glass ceramics may be different ... If the thickness of the metal is not thick enough and when heated, your smokehouse is called "lead", but for gas, changing the geometry of the bottom by a couple of millimeters is still not scary, but if there is no full touch the bottom, then either the chips cannot smolder or glass ceramics may not be good. Well it is .... Assumption.

I didn't even think about Ozone. Although I should have got used to it long ago that everything is there, as in Chrezia.

But I, for a whole week, have searched the entire Internet ... and nowhere for me this smokehouse Anuka ... And it's all your fault, so to speak ..., you know how to seduce ..., At first I saw enough of electric pans ... I got Travola, then her sister with a hinged lid, and then she began to sausage a bunch of guts I typed different ..., now the ham has come and does not keep up with our appetite. How to live, how to live then without smoked meats

How to live, how to live on without smoked meats

Oh, straight sales and I don't know, huch lie down and die.
I do not know how things stand with the quality of the smoked meats sold, but we definitely cannot eat them - it is life-threatening.
And the taste cannot be compared with homemade ones.

[Yuri]

Yuri, I do not have a separate table about temperature conditions, but there are books with this information (it is necessary to read)
Mezenova O. Ya., Kim I. N., Bredikhin S. A. - Production of smoked food products - 2001 (pdf)
Zonin V. - Modern production of sausage and salted-smoked products 2006 (pdf)
links to Yandex disk:
yadi.sk/i/VqLmIy2Lnv8us
yadi.sk/i/Iee9NtFMnv96A

[Yuri]

Yuri, I don't have a separate table about temperature conditions, but there are books with this information (you need to read it)
Mezenova O. Ya., Kim I. N., Bredikhin S. A. - Production of smoked food products - 2001 (pdf)
Zonin V. - Modern production of sausages and salted-smoked products 2006 (pdf)
links to Yandex disk:
yadi.sk/i/VqLmIy2Lnv8us
yadi.sk/i/Iee9NtFMnv96A

Thanks, I'll look.

[Yuri]

Yuri, but why look for them - copy the links, paste into the address bar and take away

Got it, thank you, read it already, everything is clear and accessible, but only for large-scale production and industrial smokehouses. The smoking process in our smokehouse differs from industrial ones, and therefore the question arose about the temperature regime of the smokehouse with a water seal. Comparing everything I read, the optimal temperature should be 70-100 degrees, more accurately you will have to find out by trial and error

No thermometer yet. At the maximum, I brought it to the appearance of a haze, turned off the power by half, and held out for half an hour. Then another 10 minutes without fire. I overexposed myself a bit.
The wood chips were too much, because I wanted to try it right away, and not stand it until the smoke fizzled out.
Therefore, the fish is light yellow.
Coho salmon, fish 600 g each, 4 pieces are included. It is possible and 6, but we do not need so much))

Wow, beautiful!
Well, how do you like the smokehouse, Light? And the fish?
My rainbow trout turned out - to die without oil, how tasty and juicy!

what is this called?

Smokehouse for 2 burners "Voyager."

We bought a Finnish smokehouse Suomi, which is round. I don’t know about the fact that she’s Finnish, but she looks presentable. We decided to try it on pork belly. And I have a question for you, Lena: is it not enough for salting a day? I looked - salting everywhere for three days or more

We bought a Finnish smokehouse Suomi, which is round. It is very interesting to hear about this smokehouse. Only today I looked at her in the internet. I am especially interested in whether there will be a strong smell.

[Ludmila]

Ludmila, I always have enough days