Original HANHI smokehouse made of stainless steel with a water seal

[Original HANHI smokehouse made of stainless steel with a water seal]

Original HANHI smokehouse made of stainless steel with a water seal

For all stoves and barbecues
No smell in the kitchen

10 years service life
3 cm height of the grease tray
2 mm bottom thickness
60 min average smoking time
up to 8 kg smokehouse capacity



The smokehouse is based on food grade stainless steel AISI430 GOST 5632-72.



HANHI Smokehouse Working Principle



1. Pour sawdust or wood chips on a pallet for chips, distributing them in an even layer, at the rate of 100-150 gr. for 1 hour of work (for a smokehouse of 10 liters, put the chips directly on the bottom of the container).

2. Place the drip tray on the bottom of the case, then install the drip tray.

3. Raw food, pre-salted (pickled) and slightly dried, lay out on the grates. If you want to smoke vertically (eg fish), use hanging hooks instead of grates.

4. After the products are placed in the smokehouse, put the lid on the body and tighten the handle, and pour water into the water seal, about 5-8 mm.

5. The assembled smokehouse with products is installed on the heating source. The source of heating can be: gas stove, induction stove, electric stove, charcoal. A breather is provided on the cover, which is necessary for the removal of smoke. When smoking, you can put a hose on the breather to remove the smoke to the atmosphere.

6. Within 5-10 minutes, intensive heating of the base is possible, after which it must be reduced: when smoking fish - to an average level, and when smoking lard and meat - even weaker so as not to melt the fat.

Smoking time depends on the weight of the food, temperature, humidity, portion size, heating intensity.

A bimetal thermometer installed on the lid of the smokehouse allows you to accurately control the entire cooking process. As a result, the prepared dish is obtained strictly according to the recipe.
The smoking time depends on the weight of the products, temperature, heating intensity, respectively, for fish 30-60 minutes, for lard and meat 60-90 minutes.

[Admin]

Admin,
Tatyan, what a beauty - it looks like it will suit me))

Posted Saturday 19 Nov 2016 12:54 PM

A breather is provided on the cover, which is necessary for the removal of smoke. When smoking, you can put a hose on the breather to remove the smoke to the atmosphere.

I can't watch the video right now - it turns out that the hose is optional? I'm not close from stove to window

I have such a smokehouse.

[Cvetaal]

Cvetaal,
Tell, Svetlan, about her, please))

I have such a smokehouse.

And mine!

it turns out that the hose is optional? I'm not close from stove to window

As I understood the information from the site - a 4 meter long hose is attached, this is a very good length, you can bring it out to the balcony
And apparently you can't do without a hose

I also thought about buying a small one by 10 liters

Lena, we discussed her in this thread Home smokehouse with water seal.
There are photos of smoked meats and other girls. Lena, what kind of stove do you have? I have induction, but this smoker is still more suitable for gas. To bring the product to readiness, it takes a twofold increase in cooking time, it is better to pre-cook the meat sous-vide, and then smoke it. I liked the smoked products very much.

I cut a piece of 30 cm from the hose and insert it into the hood.

[Sveta]

Sveta, and if here you make a detailed review with pictures for us, eh? We ask you very much!
I am also a contender for the purchase of this smokehouse

[Sveta]

Tanya, thank you, teach

Sveta, it's not difficult, but you need to do several operations on your computer, in Picass
Will need to do this on purpose

Tanya, I will do it if necessary, only I have already used it, not so beautiful inside And I can insert a photo of what was prepared here

Zhdemsssss ...

[Cvetaal]

Cvetaal,
Poyuzannaya is even more interesting)) I have an ordinary electric stove, but glass ceramics. The idea is good about the hood, but my hood is purely nominally worth it - it does not go out into the ventilation hole (who builds this way - ventilation is completely at the other end of the kitchen - at the entrance and through the door (() It turns out that for me it is easier and closer to the window) )
There is no happiness in life - everything is for gas stoves))

Sveta, we will wait for a photo))

While there are only old photos, I plan to start smoking next week, then I will document everything in detail
- cod

[Sveta]

Sveta, it's not difficult, but you need to do several operations on your computer, in Picass
Will need to do this on purpose

At my leisure, I will describe in pictures for an amateur how to do it

And we have one. We throw the hose out of the window. There is no pallet for chips, foil on the bottom. I just don't understand the need for a thermometer. It never gets too hot. True, the instructions do not say what it should be

[kirch]

kirch, and why not gaining, if put on the stove? I want to attach an external smoke generator, for a hot one the unit suits me.
But maybe there is already something ready? Or cheaper. Although the thing is cute.

[Admin]

We throw the hose out the window

So if the window is closed, the hose will be blocked? or something else?
Admin, Tan, you have a red smoker. Do you want another one? Is the red one not satisfied with something?

[Cvetaal]

Cvetaal, and which one can be suitable for induction?

I just don't understand the need for a thermometer.

This is if cooking probably? 2 in 1 such a device, you want to pour water, you want to put wood chips. Or just in order not to overheat if the product is already ready. Although I am still the sausage maker, I mainly focus on smoked fish. Hot smoked. I can tell you such a charm to eat it warm and when it cools down into a salad. Now I don't buy ready-made ones.

Cvetaal, and which one can be suitable for induction?

Here is one-on-one in Yulmart Smokehouse with Master Smoke 455370 water seal, 10l, stainless steel, the description says "At the same time, electric, gas, ceramic, induction cookers and open fire can be absolutely equivalent as an energy source." But there is no photo of the bottom, for some reason it seems to me that it should be flat for induction? And in the video came across with a side.

Smokehouse HANHI, stainless steel with a water seal, volume 20 l, height 40 cm without lid, with lid 45 cm

• - the bottom of the smokehouse, D = 25 cm;
  ... The photo shows that the bottom is flat, it adjoins the slab without visible gaps.

• - view from the inside, the rod has a height of 38 cm, a tray for chips is put on it, then a tray for collecting fat, grates-shelves for products and a hook for smoking in a suspended form. If we use hooks, then the working height of the rod is 27-30 cm, that is, you can smoke fish or pieces of meat no more than 26 cm long (hanging at the lower bend of the hook) or no more than 29 cm (hanging at the upper bend of the hook, in this case the product will touch the rod);

• - hook;
  

• - chip tray, D (diameter) = 20 cm, side height - 1 cm;
  

• 
  - a tray for collecting fat and juices that are formed during the smoking process. D = 23 cm, side height - 1.5 cm, total height, including the tube for attaching to the central rod of the smoker - 13 cm;
  - the reverse side of the grease tray;

• - lattices. Theoretically, it is possible to smoke on two levels at once, but the smoking is uneven, on the upper grate the products have a "pale appearance", you have to rearrange the grates in places, but this is not good, because when you open the lid, smoke blows past the hood.
  

And now I will show you yesterday's smoked meats
- fillet of chicken breast and turkey before smoking (marinated for 3 hours), and under the spoiler one of the ways to pull the mesh over the meat:

- fillet on three twists, trout on the fourth.Smoked on apple chips (these are my favorite chips) for 40 minutes., The first 10 minutes at the maximum power of the stove, the remaining 30 minutes slightly above average (7 out of 9). The smoke begins to go out of the silicone hose, approximately at the 4th minute. The fish is completely ready, and the bird fillet is wrapped in foil and held in the oven for 10-15 minutes at T = 100 degrees.



Then she smoked pork belly and pork roll. The roll and brisket were pre-salted in a hot way, I took the recipe on our forum (salting bacon).
I smoked the pork on the wire rack. Photos before smoking:

and after: (the bird got in)

And this is after a night in the refrigerator:


I don’t know if I coped with the review or not? If anything, Tanya (Admin) will correct

so if the window is closed, the hose will be blocked? or something else?

The window is plastic, you can also open it and throw the hose into the slot

This is if cooking probably? 2 in 1 such a device, you want to pour water, you want to put wood chips.

I didn't understand why pour water

[Vika]

Admin, Tan, you have a red smoker. Do you want another one? Is the red one not satisfied with something?

Vika, everything suits me, especially when I buy ... and children use this good
Here, this red stoker is in her daughter's kitchen, her son-in-law really likes

A new pribluda appeared in the open spaces of trade, so I brought it to your attention
Hope you find it useful

I didn't understand why pour water

To cook, it is all the same for hot smoking. Well, I assumed so. And how it really is ... It turns out if it is not so simple to delve into: the temperature, humidity, and the smoldering temperature of sawdust, and the flow rate matter.

both temperature and humidity, and the temperature of smoldering sawdust, and the flow rate matter.

Well, I certainly do not delve into this. I bought meat, fish, bacon, salted - smoked

And I can do without these difficulties. I just read it when I was going to make raw smoked sausage. So far, the purchase of a smoke generator has not gone further. I look angrily either at the refrigerator (all the same, from the unit that stores everything smoked in it), or at the microwave, because the prices for the copiers with a water seal are not encouraging.

children use this good

All clear! the children took away .. well done! Mom needs another smokehouse now.

Plastic window

yes ... you can open the window ...
probably you need to want this smokehouse

the children took away .. well done!

They did not take away, but modestly made it clear that they need to share good with children
And I don't mind, because I don't really like a lot of meat, especially smoked

Girls, good evening! I ended up describing the smokehouse in a previous post. Ready for questions, corrections, etc.

[Cvetaal]

Cvetaal, questions? There are.
1. Here they asked about the thermometer. Is it in demand or would it not be easy to use? Although the models cost about the same, the rise in price is not noticeable.
2. The term of use and whether it affected the quality of steel (rusting stainless steel happens in nature).
3. Where do you store it? Although there are no silicone parts like in a pressure cooker, I could not wash the bowl of the smokehouse with a lid to the end, I stopped trying.

Products are set off, especially a roll and is asked for a sandwich. Thanks for your review.

1. Here they asked about the thermometer. Is it in demand or would it not be easy to use? Although the models cost about the same, the rise in price is not noticeable.

The thermometer is about nothing at all, it measures the temperature under the lid, the last time I didn't insert it at all.

2. The term of use and whether it affected the quality of steel (rusting stainless steel happens in nature).

I have had a smokehouse since the beginning of September, there is no rust anywhere, the bottom has not been deformed from heating, it is the same plane-parallel as when buying.

3. Where do you store it? Although there are no silicone parts like in a pressure cooker, I could not wash the bowl of the smokehouse with a lid to the end, I stopped trying.

There are no problems with storage, I have a pantry, and it’s there.Washing this bandura is not very convenient, but my sink and the retractable hose on the mixer allow you to do it in the kitchen. I wash it with a regular sponge and detergent, I don't even try to wash the chip tray.

Anna, thanks for the praise

Washing this bandura is not very convenient, but my sink and the retractable hose on the mixer allow you to do it in the kitchen.

Oh, this is very important for me - it turns out that I can only do this in the shower stall

I don’t know if I coped with the review or not?

I really, Light, liked both your description and sweets. But for now I will think)))

Lenochka, thank you

it turns out that only in the shower stall this can be done

And then you will wash the cabin? I put the smoker on its side on the countertop so that about a third of it hangs over the sink, I soap it with a sponge, and then rinse it with a shower from the mixer

[Cvetaal]

Cvetaal,
I don't have a douche in my kitchen - that's the problem))) I can put it in PMM

My husband washes in the bathroom.

I don't have a douche in my kitchen - that's the problem))) I can still put it in the PMM

I wash only in PMM, otherwise I don't want to smoke, as you remember this whistle with washing.
And from PMMshki she leaves as good as new.

The girls recently bought a 20 liter Hanhi smokehouse. We smoked mackerel yesterday. I liked it very much, the device is not very heavy, it is easy to operate it. But, I think, it will be too small for 10 liters, you cannot smoke the whole fish, if only chicken parts, meat. Or fish in chunks.

Well, I just decided that I have everything !!! Who pulled me to go into this topic!
Everything, ordered! wait for goodies now !!!

Sveta, she, this smoker, is cool! You will not regret having purchased! The quality is even nothing.

hope! we wait!

The transport company sent SMS that they would deliver only on 01/30/19 And then on my birthday on 01/27 an SMS came that the order can be taken already !!! They probably decided to give me a gift
I just have marinated meat since yesterday ... And there is salted bacon in the freezer ... In short, I tried it on the same day!
She put the shavings one and a half zhmenki on 10 liters of Hanhi. I put it on the maximum, after 5 minutes the smoke went, after another 10-15 minutes I switched it to a minimum, for 30 minutes. I left it in the smokehouse for an hour. There was no smell in the kitchen at all, a cool invention "Hydro lock" !!!
Everything was tasty, but in my opinion, it was very smoky, there were dark pieces everywhere.
Yesterday I also tried chicken thighs and wings. They were pickled overnight in brine (for 1 liter of water - 100g of salt, plus spices, garlic). The time was the same. But there are fewer shavings, one piece. All the same, it turned out very dark ...
The instructions said that 25% of the time should be cooked at 70-80 * C, the rest of the time - at 40-50 * C. And I got 70 * C only after 15 minutes, when it was already necessary to reduce the heating. Reduced to a minimum, but the temperature was still increasing and by the end of smoking was about 70 * C. That is, "the rest of the time - at 40-50 * С"I couldn't stand it ...
No, everything turned out deliciously, but doubts about the temperature remained. Anyone have any experience with the 10L Hanha? How do you cook?

I continue to experiment with 10L Hanhi!
Yesterday I smoked chicken wings, pre-marinated for 10 hours (for 1 liter of water, 3 tablespoons of salt and 0.5 tablespoons of sugar, spices and half-lemon juice). I dried it, let it lie down to dry for a couple of hours on the grill from the AG, then hung it on hooks in the smokehouse. She put very little wood chips, 2/3 of a handful
At maximum fire on a gas stove for 10 minutes. Then 25 minutes on slightly less than medium heat. She turned it off, left it in the smokehouse for another hour so that the smoke settled. I opened it, there was no longer a strong smell, only from the meat itself. The kitchen was not at all saturated with smell.
Finally, it turned out as I wanted! Smoky, but not too dark! Tasty! Salt is normal, sugar and lemon are not felt at all

[Sveta]

Sveta, great wings! And the pickle is interesting. And 1 liter for how many wings?

There were about 1 kg of wings. I have a small smokehouse, for 10 liters in total, so a lot will not fit at once

Today was another limb day in our family!
The experience is not very successful, but they still post a report so that others can learn from my mistakes!
I found a recipe for smoked pork ribs on the Internet, made it according to it. I rubbed the ribs with salt and ground spices, left to marinate for a day and a half in the refrigerator. The ribs were two pieces of 400 grams each, not very thick, 1.5-2 cm thick.
After pickling, I washed it well with clean water, dried it, left it to dry for a couple of hours on the grill from the AG:

After that, I hung each one on two hooks:

There was one small handful of chips. I put it on a strong fire, after 5 minutes a smoke went out. Then I lost my guard and went "for a minute" to the Internet .... In short, I reduced the fire to medium, not after 10 minutes from turning on the fire, but after 15-17
Since the pieces were not thick, then after 35 minutes from the beginning I turned off the gas. I didn’t get it right away, but let it cool in a smokehouse for about an hour.
The meat turned out to be very smoky, after all, heating at a maximum for more than 10 minutes made itself felt!
In principle, the ribs were not dry, they did not melt much fat from them. But for some reason it's pretty tough! I sin on dry meat salting, because before that I marinated in brine 4 times and were not hard. As an option yet - maybe the unsuccessful meat got caught?



In the second photo, the cut is poorly visible, but you can understand that not overdried meat, you can see fat.
For the future - at the beginning of heating, do not leave at maximum for more than 10 minutes!
Smoker Hanhi 10l

No, I’ll leave the bread machine ... I just dissuaded spba from buying ... no, I saw a familiar word !. I want to again, how can I go on living without a smokehouse, eh?

[AlenKa]

AlenKa, I, too, after buying a smokehouse decided that I have everything! So you won't believe, husband CAM (!) said that we need such a thing to bake thick waffles! Like in childhood, he did not eat so much and he must also be fed with waffles!
How harmful it is to watch all sorts of programs like "gastronomic travel", where one type hangs around the world and tastes drinks / food in different countries!
FSE, now we also need the Redmon Multi-Baker! There, thick waffles can be baked and sandwiches can be cooked and how to use a grill for meat / vegetables /DRANIKOV... In our case, the word DRANIKI was magical, after that the amount of 3t. R. easily found a new gadget in the kitchen! I plan to order one of these days. So wait for reports!

[Sveta]

Good day! Sveta, tell me, where do you wash your smokehouse? Does it fit in the dishwasher? I want a smokehouse. Thinking about what I need ... For 10 liters or 20 ... Bliiin.

For 10 liters or 20 ...

I have 10 liters - this is not enough for a family! And you can't hang fish in it. Only lying on the grate.

[Tatyana]

Tatyana, Thank you. So I will take 20 liters.

[Sveta]

Good day! Sveta, tell me, where do you wash your smokehouse? Does it fit in the dishwasher? I want a smokehouse. Thinking about what I need ... For 10 liters or 20 ... Bliiin.

I was lucky that the sink is deep and the tap is high. No dishwasher. I bought 10 liters, but now I would buy 20 liters. Still, 10 liters is small, although there are only two of us in the family ...