Varieties of home smokehouse for the gas stove

Smoked products have always been in high demand - they decorate the festive table, filling the room with aromas that excite serious appetite. Without a special device - smokehouse - do not smoke poultry, fish and pork ham. There are some pretty nice options for such products on sale, but you can try to make an assembly yourself, if you have skills to work with welding and metal, and most importantly - the place where you can do all the work. We will describe how a domestic smokehouse works on a gas stove, consider the most successful options for finished products and learn the technique of self-production of such a device.

Operating principle

To smoke various foods at home,various products of factory and own production are used - they come in various modifications, designed for one or two burners. The shape also varies: square or rectangular, sometimes as a large cylinder, but the principle of operation is the same for all.

For use in apartment conditions, two main types are distinguished: with smoke output through an additional hose and with a water seal, when a special water gate prevents smoke from seeping out. At the bottom, finely chopped chips are placed, which begin to fester from temperature, emit smoke, enveloping meat products or fish hung on a special device.

Smoke breeders use sprigs or fine wood chips fruit treesEspecially prized cherry. Home smokehouse for a gas stove can work perfectly on wood waste such trees:

• alder and aspen;
• ash or beech;
• oak chips (considered a classic).

Coniferous breeds are not used for smoking, because the resin gives the products an unpleasant taste, and hard-washed soot is formed on the walls of the smokehouse.

The smokehouse is filled with everything needed, is installed on the stove, the gas is turned on at a minimum - smoking does not like haste. If a product with a smoke outlet, then a hose is supplied to the special fitting, which comes bundled, its second end is brought into the ventilation system. The bottom of the device is gradually heated, the chips, and then the twigs begin to glow, the container is filled with fragrant smoke and hot air, from which the products are brought to the desired condition. The whole technique is described in detail in the instructions.

The temperature inside the product can be adjusted - it is displayed on special thermometer. Here, the main thing is not to hurry, smoking is a long process, each type of product has its own term:

• fish smoked the fastest;
• In the second place is poultry meat, where there is the same gradation, first chicken, then duck, goose and completes the list of turkey;
• The longest meat is cooked, especially pork.

Cooking time, as well as recipes, is in the instructions, but over time, each user gains experience using his own personal smoking recipe.

Peculiarities and types of smoking

Smokehouses for use in a city apartment has long been produced domesticindustry in several variations - each individual model has its own characteristics, so when you buy carefully study the attached instructions. All smokehouse specialists are divided into two main groups.

1. Hot smoked - products are characterized by small dimensions, the products put inside are prepared faster, since they are affected not only by smoke, but also by temperatures from 60 to 140 ° C. The shelf life of such products does not exceed 5 days, but from experience they are destroyed by the family within three days. Experienced experts do not advise taking a small smokehouse for a small family.
2. Cold smoked - here the temperature is much lower, experienced smokers advise not to raise it above 40 ° C, even if it takes much longer (sometimes up to 3 days), but it is possible to store delicacies much longer than those made in the first embodiment. The size of the smokehouse is much larger, because the products should be much farther from the glowing branches and wood chips. But lay products can be more for the entire volume of the product.

Beginner smokers will need some tips and tricks to work with smoke products.The fish meat is much more tender in its structure, therefore, before smoking, each carcass must be tied up with harsh twine so that it does not disintegrate inside the smokehouse. Experienced users use a special grid, which ideally protects the delicacy from disintegration into separate parts.

In order not to suffer from laundering the pallet from the burned fat, cover it with foil. It perfectly conducts heat, will not interfere with the process - smoking will be perfect, and after finishing remove it and throw it away. Your pallet remains as clean as before.

Mini Smokehouse Oven

In this product, a dish can be prepared in just one hour - this becomes possible because the products are located much closer to smoldering chips, and the volume of the smokehouse is only 10 liters. The principle of operation is similar to any model - products are hung on the vertical rods above the pallet, the top cover is screwed to the central pin.

Such compact smokehouses are made in the city of Kirov, the Ulyanovsk region, and are simply called “Selmash”. They can be ordered directly from the factory by mail, the product will come in a form packed in compliance with safety regulations.The diameter of the smokehouse is only 26 cm and is placed on one burner. Cost - from 2.6 to 3 thousand rubles.

Smokehouse with water lock

The process is similar, such smokehouses are available in three types:

1. Small - 30 liters, with dimensions of 400x300x250 mm.
2. Medium - 500x300x250 or the last dimension for 300 mm.
3. Large size - 60 liters and an impressive size, 600x300x300 mm.

The first option is for a small family, it is designed for a small amount of products, the rest are used for a large family. The user must remember that when heated, the bottom can be deformed - it can be curved and bent inward, because of this the touch with the burners can change.

Important! In no case do not put such products on the hob with a glass-ceramic coating - the consequences of such contact are highly unpredictable.

For successful smoking it is important to install the product in such a way that bottom heating was uniform, because it is the main guarantee of the quality process. To start the device you need to perform very simple steps:

• a mixture of chips and small branches of various trees is poured onto the lower container, their composition is produced with experience;
• then install a pan to collect fat, it is better to cover it with foil;
• on the grill to place the products, rubbed with salt, some experts add various seasonings;
• we pour water into a special container - this will be a water lock for smoke;
• close the lid and put the smokehouse on the burners, turn on the gas;
• on the fitting located on the top cover of the product, put on the hose and bring it to the exhaust system above the stove.

Such products can be used not only in the kitchen, but also when going out into nature, many of them are produced in various parts of Russia. For example, mini-smokehouse brands Astrakhanka — Alder smoke available with three tiers for smoking at the same time different types of meat, the kit includes a spacious carrying bag, thick walls of 2 mm, a decent supply of wood chips for the first time, dimensions 800x500x500 mm, so there are enough delicacies for a large company. The cost of 14 thousand rubles.

The price of more compact mini-smokehouse options for gas stoves and outings starts from 10 thousand rubles. The cost depends on the size of the box, the thickness of the stainless metal, and the warranty is the same for all products - no more than 12 months from the date of purchase.On the assurance of users, the product is quite high-quality, it works perfectly at home, and in nature, the aroma of cooked dishes is carried far away. Who doubts, watch video:

Making a smokehouse with your own hands

Many readers are interested in whether it is possible with their own hands to make a solid smokehouse for a gas stove from scrap materials? Yes, and the easiest way is cook box special design with water lock. For a product with dimensions of 300x300x600 mm you will need the following materials and tools:

• gas or electric welding;
• electric drill and grinder;
• 1.5 square meters m. stainless steel sheet with a thickness of 2 mm and 0.2 square meters. m of a similar sheet, but not more than 1 mm thick;
• stainless wire with a diameter of 0.3-0.5 mm - about 10 m;
• stainless steel pipe with a diameter of at least 40 mm, wall thickness 2.5 mm, length 10-15 cm;
• channel 30х30 mm - 2 m - for a hydraulic lock.

A rectangular case is made of a sheet of 2 mm, scalded with a channel on top to get a solid groove, which will be used as a water seal - during the smoking process there will be no smoke and smell from inside the product.The lid is made in such a way that the channel welded to it falls exactly in the middle of the groove with water. Make a hole at the top of the lid, weld a tube into it, so that 10 mm is inside, the top edge is turned at an angle - a wall will be screwed on it to remove smoke from the kitchen. Two handles are welded to the body of the device for easy carrying and installation on the cooking surface of the stove.

Separately welded construction consisting of fat collecting tray and two grids on which products will be stacked - here we must act with a level, since everything must be strictly horizontal. The design should fit freely inside the case, without the effort to pull out, so as not to damage the delicate ready-made delicacies.