Original HANHI smokehouse made of stainless steel with a water seal

[Sveta]

Sveta, Thank you. So you have to take it for 20 liters ... Okay. I will collect money.

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

Tanya, do you have enough 10-liter? Not very small? I want to replace my 20 liter with 10. Is there a chip tray in it? And if not difficult, where I bought the link.

It has all the equipment you need. And I also typed on the site additionally.
True, I have a Russian model, which is in no way inferior to the Finnish - one to one is called. And plus a little book on smoking fish and other things.
The fish can only be smoked "lying down", a couple of pieces will include large mackerels.

The 10-liter cost me about 5 thousand with all the good.

It is necessary to take a photo, so it is probably not clear I will give a link - you need to look.
Sorry, it's time for me to run away - I'll do it by evening - ok?

So they are all made in Russia, mainly in Kirov. I have an idea, I have a 20 liter one. It only lacks a tray for chips, which is not very convenient. So that's enough for two of us. Tan, what else did you buy additionally?

Girls! I am thinking of giving a smokehouse with a water seal to my husband for another. Here I am tormented in doubts, which is more convenient, round or rectangular. Who thinks about this?

Last year I wanted a round one, but all the Khankhs and other analogues then evaporated, they were nowhere to be found. And I was impatient. Therefore, I took a rectangular one. In a rectangular one, it is convenient to smoke spread chicken and chicken parts. In a round one - a whole chicken and fish are more convenient, it seems to me. It is more convenient to wash a rectangular one, it is more difficult to wash a flask, kmk.



The ribs can not be pickled for a long time. The day before, bring them to a boil, let stand for a couple of minutes, remove the pan from the stove, and let cool in the broth. Get it out, dry it, and smoke it. Will be very soft and smoked)

In a rectangular one, it is convenient to smoke spread chicken and chicken parts. In a round one - a whole chicken and fish are more convenient, it seems to me.

Do you think a whole chicken in a rectangular shape is inconvenient to smoke? Or will she just not fit?
And the fish can be put whole on a grid in a rectangular one. Or am I misunderstanding something?
So far, I'm leaning more towards rectangular. I think it is more comfortable than round. But there are vague doubts. Girls who have round smokehouses, what do you say, are they comfortable?
I feel that Mushsh will kill me for such a gift

Zhenya, you can whole. But then it needs to be placed on the lower tier (there are two of them in total). And the temperature will be higher there. Probably, on a gas stove this is insignificant, but on my electric one you have to get a tambourine)) It turns out to be more inert, the temperature level cannot be changed instantly. And if it was round, I would just hang it under the lid.
If the fish is 500-600 grams each (mackerel, trout, sea bass), 4 pieces intermeddle it - two up and down. But I also try to smoke the fish upstairs.
I have read a sausage site, and even in the smokehouse I try to maintain the correct temperature, and not just bake with the smell of smoking. Hence dances with tambourines))

And I took a simple smoker for myself on Ozone:

🔗

to try and understand whether or not she is to me.

to try and understand nat or not nat she to me

Anya, read the reviews on ozone, they are very critical

[Admin]

Admin, Tan, I meant whether we are going to use smoked meats in such quantities that will require the acquisition of a real good-quality unit. My husband sometimes buys a store, but I am somehow cautious.But I myself will definitely not smoke very much, so I hope that the whole family, including me, may like homemade smoked meats.

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?

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

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 ...

endured for a year ... dissuaded myself ... not Shmogla desire to eat delicious won)))
A 20 liter smokehouse is already at home, waiting for the perches to thaw and salted)))

the smoker is already at home

CONGRATULATIONS !!!! Success in learning!

A 20 liter smokehouse is already at home, waiting for the perches to thaw and salted)))

And we are waiting for the result Great purchase

Girls, tell me, please. The husband was very fired up with the idea of ​​buying such a smokehouse. We have a large rectangular barbecue, he wants one so that he could smoke gas in the rain in the rain, and in the apartment in winter. BUT - in Moscow we have glass ceramics. All the same - it will turn out to fully smoke on it or is it not worth bothering?

[monmo]

monmo, I have an induction hob, but I rarely smoke

[Svetlana]

Svetlana, but in time - how long does it take? Longer than on fire?

Natalia, I didn't save on the fire, so I can't compare. Smoked pork belly, pre-marinated and boiled sous-vide, fish, chicken. Since the meat after the sous-vide is ready to eat, I do not smoke it for long, until it has a light smoked taste. The fish was smoked from a raw state for about 30-40 minutes.
Here I shared the results:
Home smokehouse with odor trap # 1379
Home smokehouse with water seal # 1384
Home smokehouse with odor trap # 1406

[Svetlana]

Svetlana, thanks, we will think again !! And with pleasure I'll go and look at the topic with the smokehouse, I haven't been there for a long time))

And we are waiting for the result

I praise ...

salted with dry salting for 1 kg tablespoon of salt
washed, dried with a rag, not a paper towel
tied up, hung up

put it on glass-ceramics))) turned on the stove ... about 10 minutes a smoke started ... she couldn't adapt, rushed about .. as a result, the temperature was gaining very slowly ..
withstood at 70 degrees for 15 minutes
turned it off and left it until morning ... at night you need to sleep, not eat ...
and in the morning such a fragrant plate was formed ...

[AlenKa]

AlenKawhat an appetizing plate! Is that a sea bass?
Thinking about buying))) Is it possible to smoke sausage in it? I set up to try to do it.

Alena, what website did you buy on? And then for three shares, and everywhere of. representatives), which one to choose?

[AlenKa]

AlenKa, thanks for the reports, just all in reflections on glass ceramics. Now we will definitely take it !!

[monmo]

monmo, Natasha, through which site will you buy? or no difference? Same item?

Is that a sea bass?

Yes, Inna, sea bass ... I bought it in Red Caviar, frozen ... defrost it, as usual, for a day in the refrigerator ...

Is it possible to smoke sausage in it?

there will be hot smoked sausage)))
I have already read it ... for the sausage, the following stages are recommended - salting, stuffing - boiling for 30-40 minutes on medium fire - smoking for 30-50 minutes from the appearance of smoke, removing the lid and fatigue on the same fire for 15-20 minutes - cooling and holding in refrigerator for about a day ..

on which website did you buy?

Inna, I almost have Hanhi))) Fansel ... but I don’t think it matters ..
I bought in the Russian haze ... I didn't look at the courier, and the smokehouse was without a thermometer ... I wrote a claim, reacted quickly ... they sent a thermometer by mail in 5 days ...

thanks for the reports, just all in reflections on glass ceramics

to be honest, yesterday's question about glass ceramics baffled me and drove me into despondency)))
but everything was dispelled in the evening)))
thanks to all

[Mark's mom]

Mark's mom, Inna, to be honest, I completely laid this purchase on my husband - he was the first to find it and caught fire, so I haven't even delved into it yet. I just instructed him to buy before my DR ...

[AlenKa]

I realized thanks!



AlenKa, Thank you! I think that the sausage will work out)
I will place an order in the evening)

[Inna]

Inna, so I looked through a couple of sites with a specialist - I don't understand what the differences are .... So I think you shouldn't bother too much.

[Natalia]

Natalia, and I've been looking for two days already) I'll order by typing)

[Mark's mom]

Mark's mom, Inna, I'm leaning towards this promoter:

🔗

, they have additional things cheaper and payment is also after receiving.
Above I wrote that I bought a simple one on Ozone for testing. I threw it away, it turned out to be a rare ge. Now I'm staring at this, but still in thought.

The most interesting thing is that we were thinking about the smokehouse before February 23. Then there were ads on the sites: discount for only 3 days !! Now I look - nothing has changed, also 3 days, only the numbers are different))))))))))

[monmo]

monmo, Natalia, this is a marketing ploy.

[Anna]

Anna, I understand, but personally from me - although I may even buy from them later, it's funny and some sediment remains))
And I'll also ask the owners - hasn't anyone tried to smoke cheese?

[Ivanovna5]

Ivanovna5, Anya, and I look at them the same

And I'll also ask the owners - hasn't anyone tried to smoke cheese?

I've tried it. True, my smokehouse is like Elena Tim's. Smoked for 10 minutes. She laid slices of halloumi and homemade (like Adygei) on foil. Adyghe turned out better, it is porous and better saturated with smell

[Julia]

Julia, thanks, I also have one in the country, I really want to try. And 10 minutes is from the haze ??

You could say that. They just smoked the ears and 10 minutes before the end of cooking, I put another grill with cheese. No exchange of smells

Good day. I would like to clarify on a complete set of 10 liter Hanha. On the sites in the pictures there is a baking sheet and a cross with hooks. But in the description in some stores it is written that the cross is not included in the kit, as well as the recipe book, although the book and chips are free for the action. And yet, if you buy a crosspiece, the fish in the hanging position will not fit, or halves? That is, how will the height turn out? In 20 liters, 26-27 cm, and in 10 liters? We don’t want to buy a healthy bandurina, we eat a little smoked meats, but on the other hand, children with families live in neighboring entrances, so it may be more expedient to buy 20 liters.

[Maksimka]

Maksimka, Irina, 10 liter very small, the girls in the subject have already talked about this.
I received 20 liters, it does not look huge at all, just the fish can be hung entirely. I want to try to make sausage, so I considered only 20 liters, although I was alone with my son!)

Thank you. I also started making ham, carb and sausage in ham and sous. And if you smoke it too, it will be cool. I also lean towards 20L, but I took an interest just in case, well, so as not to regret it later.

I also lean towards 20L, but I took an interest just in case, well, so as not to regret it later.

Ir, I have long regretted that I bought 10 liters. larger pieces or fish do not fit well there.

Sveta, it is clear that for large volumes a 20L pot is needed. Well I saw here with what volumes some housewives cook. Well, I wanted a little for myself, but I understand that there are also holidays. But my children and their wives-husbands are on regular diets. And the grandchildren are still small and they cannot. Sveta, just a question for you (can I call you?). If you install a crosspiece in a 10l pan, then what is the distance to the pallet, you can't hang a whole fish? And half?



And yet, something on different sites mentions a hose length of only 2 meters. And before 4m.

If you install a crosspiece in a 10l pan, then what is the distance to the pallet, you can't hang a whole fish? And half? And yet, something on different sites mentions a hose length of only 2 meters. And before 4m.

Ir, look at my post, there was a photo of ribs on the cross
Original HANHI smokehouse made of stainless steel with odor trap # 43
In the evening, if I do not forget, I will measure how many cm there is.
And my hose was 4 m long. bought a little over a year ago. additionally bought a crosspiece with hooks. look at my posts on page 2 and page 3

Thank you. But the more I read, the more questions. Almost a copy of Hanhi - Fansel, it is written in the description that the central rod is pulled out, but in Hanhi? Also, is a domed lid actually better than a flat lid in terms of condensation drainage?
I looked in the internet. In Khankhi, the rod is fixed.

Thank you. But the more I read, the more questions. Almost a copy of Hanhi - Fansel, it is written in the description that the central rod is pulled out, but in Hanhi? Also, is a domed lid actually better than a flat lid in terms of condensation drainage?
I looked in the internet. In Khankhi, the rod is fixed.

Yes, in Khankhi the rod is fixed, a pallet and a cross are put on it.
The 10 liter diameter of the inner surface is 25 cm, the height from the pan for collecting fat to the cross is 19 cm. If you insert the pan for smoking, then from it to the cross is 15 cm. Well, the length of the hooks is 3-4 cm. That is, if you smoke the fish vertically, then its length should not be more than 15-16 cm. At the same time, you can apply both the crosspiece and the pallet to probably only small pieces, and so you can use one thing.
As for the shape of the lid, I don't know which one is better. The domed ones are probably more convenient with respect to condensation, but in principle, and with a flat lid, it did not bother me much

Svetlana, Thank you for your answer. Yes, 20 liters is the best option.

Yesterday we bought it for 20 liters, today chicken 4 parts on hooks. Delicious!