Smokehouses with hydroshock: design, principle of operation

It is known that smoking - the preparation of sausages, meat or fish by the influence of smoke on them - gives the products a particularly bright taste, and also prolongs the period of their storage. Many of the smokers are aware of how important it is that a portable device for preparing delicacies, taken with them to the nature or used in the kitchen, does not cause the surrounding people to worry about the spreading smoke.

Therefore, among the connoisseurs of smoked delicacies, smokehouses with a hydraulic seal are becoming increasingly popular. What is the essence of adaptation? What are the characteristics of his work?

About the types of equipment

Experts classify smokehouses on different grounds:

• By the type of cooking product there are devices for the production of hot and cold smoking, as well as combined;
• In the field of application, smoking smokers are industrial and household;
• On the dimensions and features of use - portable and stationary, etc.

Achieving the desired result - obtaining a tasty and fragrant product - without unnecessary costs helps experienced smokers to know the intricacies of the business and, of course, the specifics of equipping the equipment with which you have to work.

Smokehouses with a hydraulic seal: construction

Smokehouses are an excellent device for smoking various products: meat, fat, fish, salads. They are appreciated by lovers of picnics and country rest.

Smokehouse hot smoked, equipped with a hydraulic seal, is well adapted for the preparation of quality products in a home kitchen.

The fundamentally common features of the design of the smokehouse of different modifications are the following:

• The device is a box, the inner walls of which are equipped with welded brackets for placing the grids. Products are laid on them, intended for smoking.
• Lattices are equipped with stiffeners, providing the ability to smoke products of varying severity (most importantly, they must match the equipment in size).
• On the box, put on the lid, equipped with a smoke outlet (welded to the opening of the outlet pipe of insignificant length). For use indoors (in the kitchen or in a summer cottage) the pipe is equipped with a heat-resistant hose, and the other end is let out into the window.
• Under the grilles in the smokehouses a special tray for collecting fat is installed.
• At the bottom pour wooden sawdust.
• For installation over a fire or over a gas stove, there are removable legs.
• At the top of the smokehouse is installed a water trap.

How it works?

Products placed on the grill are intended for smoking, so that they do not touch each other.

Wood chips (or sawdust) at the bottom of the container when heated without access to air begin to smolder, highlighting the smoke.

The container lid must be tightly closed. On its perimeter water is poured in order to fit more closely to the grooves.

Smoke is given by a special fitting with a tube on it, which is pulled out of the window.

The temperature in the smokehouse usually reaches 1200, which ensures smoking. Determine the temperature regime is simple: if there is no thermometer, it is necessary to drop onto the cover with water. Do not boil, then everything is going fine, otherwise the product may not turn out to be smoked, but cooked.

The beginning of the process is counted from the moment of the appearance of smoke. To cook fish enough 20-40 minutes, the chicken will get into 35 minutes - 1 hour, and the fat will be ready for 30-40 minutes.

Products in the process of smoking are impregnated with a characteristic smoky odor.

Materials

Typically, materials used to manufacture the smokehouse are 1.5 mm thick steel. Many prefer the equipment of food grade stainless steel. The advantage of stainless steel is the high resistance to rust, which is especially true for those who use equipment in the open air, near water bodies, in areas with high humidity. The device made of stainless steel will retain its technical characteristics and appearance for a long time. In addition, a smoked hot smoking smoker made of stainless steel is less susceptible to the appearance of carbon on the working surfaces. With it, the remains of fat and smoked products are easier to clean.

What is a water trap: the device, benefits

The device is usually installed at the top of the body along the perimeter of the edge of the smokehouse. With a hydraulic lock, smokers who manufacture equipment with their own hands sometimes have difficulties.

The hydraulic seal is a horizontal groove made of a U-shaped profile, located with an open part upward. It should not have partitions, the construction of the device is made in the form of a closed rectangle.

The closure is welded inside or outside the smokehouse. More reasonable is the external placement of the device - when the water evaporates less, water is eliminated, and it is often unnecessary to top up it. With the evaporation of water, smoke can enter the room, and in addition to food, the kitchen will also be smoked.

The cover of the equipment enters the edges in the groove of the shutter. The presence of water in it eliminates the entry of air into the middle of the equipment, which is fraught with the burning of sawdust smoldering on the bottom.

Thanks to the device, the smoke from the camera is taken out exclusively through the discharge tube, which is especially important when operating a smokehouse with a hydraulic lock in an enclosed environment.

In addition, the hydraulic seal acts as an additional stiffener, which reduces the susceptibility of the deformation equipment as a result of exposure to high temperatures and prolongs the service life.

Thermometers for smokehouses: why they are needed and how they are used

The time of preparation of smoked products depends on the temperature inside the smokehouse.

Professional smokers are able to determine it by eye and by touch, but to apply these methods you need experience, which is not everyone.

Meanwhile, it is known that in the process of smoking it is necessary to maintain a different level of temperature at various stages of it. For example, when hot smoked fish for 15-20 minutes, it should be dried at a temperature of 30-40 ° C, after which it is allowed to stand for half an hour at 90 ° C. At the final stage, 30-40 minutes is recommended to smoke products at a temperature of 120-130 ° C.

Without a thermometer, this process is difficult to control, because an error of several degrees can significantly negatively affect the quality of ready-to-eat smoked foods.

In addition, it is rather difficult to determine visually whether the bird is ready or not. It is recommended to consider meat ready when the temperature inside:

• Beef - up to 75 ° C;
• Pork and lamb - up to 85 ° C;
• Birds - up to 90 ° С.

When working with meat or fish, thermometers are used for smokehouses with an elongated hull (30 cm). It can be installed at the top of the smokehouse. During installation, the thermometer should be isolated from the metal. As a isolation, a simple cork from a wine bottle is suitable. The thermometer should have a range of 0-200 ° C. Some craftsmen display temperature indicators on an electronic display.

The optimal option, according to experienced smokers, is the installation of a special pin thermometer for meat, the measurement range of which is up to 400 ° C. Such a thermometer is usually equipped with a probe probe for immersion in meat up to 150 mm in length. The probe is permanently installed in the smokehouse and shows the temperature in the smoking zone.

It is recommended to purchase two thermometers at once: for fixing on the lid and for controlling the readiness of the meat.

Sometimes a smokehouse (equipped with electric heating or smoke generator) is equipped with a thermostat: a sensor is mounted inside the chamber, which helps to regulate the power of the heater.

About smoking in the kitchen

The principle of cooking smoked products both in the open air and in the kitchen is simple. Especially accessible is the process when equipping the equipment with a water seal.

Home smokehouse on gas can be of different sizes. Optimal for home cooking is the average smokehouse with a single charge of up to 5 kg.

When choosing a device for use in the kitchen, it is necessary to calculate exactly what a smokehouse is suitable for a certain number of family members. The price in stores for this equipment ranges from 2,600 to 35,500 rubles.

The most convenient source of heat for smoking in the kitchen is a gas stove. It provides uniform heating, simplifies the regulation of the temperature level.

If you want to cook smoked products in your home kitchen, you should know that experts do not recommend the use of ceramic, glass or metal hobs. With their help, it will not be possible to reach the necessary temperature for the beginning of smoldering of sawdust. In addition, the smoking process can damage the plate heating elements.

On the advantages of the electric smoke "Dymok"

Fans of smoked foods are invited to pay attention to equipment that even a beginner will help to prepare a real yummy without using special labor and time. This is an electric smokehouse "Dymok", the use of which eliminates the need to kindle a fire, support it, etc. Everything is simple: pour sawdust, load products, cover and connect the device to the outlet.

Preparation of fish will take about half an hour, within an hour, lard and meat will be ready.

The device allows for simultaneous smoking products with different levels of intensity, so on the table almost simultaneously there will be meat and fish, which is very convenient when preparing a feast.

Characteristics:

• Power - 1000 W;
• Dimensions - 465x360x200 mm (allow not to allocate for its storage in the kitchen a lot of space);
• External anti-corrosion coating (protect the unit from moisture and fat);
• Material of manufacture - stainless steel;
• Volume - 18 liters;
• The total weight is 4.5 kg.

According to experts and many users, "Dymok" is a very practical smokehouse. The price of it (3000-5000 rub.) Fully pays off the opportunity on holidays and on weekdays without any effort to please home delicious delicacies.

Foods cooked in a smokehouse get an unusual aroma of spicy spices and noble wood smoke. In doing so, they preserve naturalness and environmental friendliness. The presence of a water seal in the equipment simplifies its use at home, makes cooking favorite delicacies comfortable and enjoyable.