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Smoking smokehouse with own hands. How to create an ideal design?
Smoked products like almost everything, their smell and taste are simply delicious. That is why many owners are building special devices for this process. Smokehouse cold smoked with their own hands is very simple, this requires only a little ingenuity, tools and materials. The products cooked by themselves are much more useful than those bought in the store. You will know that they are fresh and quality, cooked in compliance with all the rules.
Smokehouse for cold smoking, from which it was made, is designed according to one principle. Since the smoke temperature should be 18-28 ° C, there must be a long chimney between the chamber and the stove. All this is necessary to lower the temperature of the smoke, otherwise it will not be cold, but hot smoking, respectively, the product will change its smell and taste. The camera can be made of anything, some craftsmen make it from a barrel, a bucket and even old metal electrical panels. It should be remembered that the design should have devices for installing grids or hanging on the hooks of the skewers.
The device of the smokehouse assumes the presence of a chamber, a pipe, which serves as a chimney, and a hearth in which it is necessary to maintain decay. The pipe should be long - from two meters and more, so that the temperature of the smoke can drop. In addition, the design should have a good enough traction. Although it seems that smoking smokehouse with their own hands is very simple, but still create a quality device is very difficult.
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