Smoker and smoking of products (from vegetables to meat and fish)

kubanochka, tell us about the smokehouse. The photo shows - at the bottom there is a foil with chips. Where do you smoke on the street or at home? Thanks for the answer.

My smoker is "Anuka". That's it.



Stands on a table on the porch, under a canopy. I smoke there both in winter and in summer. I wouldn't risk it in the house, the smell is strong.
In the smokehouse, you can smoke on two wire grates.



Sawdust should be poured into the groove at the bottom.



It washes perfectly, but much more convenient when I cover the bottom with foil. Then collect and discard.





I have had a smokehouse for several years. I smoke and sausages, and lard, and shrimp, and fish, and some vegetables.











I usually smoke for 30 minutes (meat, fish). You can set the time up to 60 minutes. If the shrimps or vegetables are smoked, then as soon as the smokehouse warms up and the sawdust begins to smolder, I immediately turn it off and keep the product in the smokehouse for another 10-15 minutes

[Smoker and smoking of products (from vegetables to meat and fish)]

Smoker and smoking of products (from vegetables to meat and fish)

What a beautiful sausage ... and meat ... and a fish
I've seen enough and I already want to buy a smokehouse)))

[Lena]

Lena, is the smokehouse not cold outside in winter? Or do you have no severe frosts?

Thank you for the detailed report. I will try.