How to make a smokehouse for smoking in an apartment. Home smokehouse - types and features of household devices for cold and hot smoking. DIY process at home

It's always nice to make something yourself rather than just buy it from a store. The call of nature lives inside a person, which is why he is drawn to hunting, fishing, and picking mushrooms in the forest. You can always do the same with your prey, or try something interesting. In this case, a smokehouse will come in handy. Now you can manage your spoils differently and try something new every time. Let this selection help you choose a device that suits your liking and pocket.

Name	Price, rub.	Brief information
		Vertical cylinder smokehouse with a water seal. Made from food grade stainless steel AISI 304. Suitable for all types of cookers, including induction.
		It is made well, you can smoke it on special baking sheets, or you can hang it on hooks. Suitable for all stoves and fires.
		Round on 2 tiers with a water seal. Stainless steel thickness 1 mm. Lid with latches, fitting for smoke removal, can be used in an apartment.
		Ideal for a kitchen stove - with large dimensions it fits on one burner. All elements are assembled.
		The ideal of cold smoking. Automated installation, operating time 10 hours, no open fire source.
		The effect of electronic wind is used, focusing streams of smoke on products. This speeds up cooking time by 4 times. Meat and fish are cooked in 1.5 instead of the usual 8, while maintaining the weight of the product.
		Suitable for cooking meat, poultry, fish, cheese, lard, vegetables in small quantities. The set includes a container with a lid, a smoke generator and an electric compressor.

		A simple mobile unit where you can grill meat and smoke food. The whole process takes up to 1.5 hours.
		Heat resistant double walls. 3 levels of grate placement over coals. There is a removable round stand for a frying pan, cauldron or roaster for chicken.
		The unique device includes: cold and hot smoked smokehouses, barbecue and grill. At the same time, the design is original.
		BBQ grill with bottom cleaning system. Convenient stationary design on legs. There is a place for firewood/cylinder; food stand; lattice.
		Vertical water charcoal grill-smokehouse. 3 in 1 - can be used wet and dry or as a charcoal grill.
		Two-tier with stand and temperature sensor. Made of 1.5 mm steel. There is a wooden hand on the lid. Rigid latches for fixation. There is a special compartment for wood chips.
		Simple without claims to uniqueness. You can run it in an apartment with a water seal or right in nature - on a fire.
		Three-tiered. Holds 8 kg of fish at a time. An excellent solution for home and garden. Cooks in just 1.5 hours.
		Portable two-tier design with standard features. The price is low, the build quality is good.
		Round on 2 tiers. Suitable for all stoves. Made in the shape of a pan, the lid closes tightly. There will be no smell in the apartment.

Features and varieties

The entire range is divided into two main categories, which allow you to prepare hot smoked and cold smoked dishes.

Cold smoked smokehouse

“Cold” processing of food products occurs at a temperature of +18-25°C, but moisture will be gradually removed from them. The entire preparation process can take up to 3 days. The principle of operation of such models is that the smoke, by the time it reaches the food, already has a low temperature. The design of such devices includes:

camera;
smoke generator or firebox;
chimney system.

Wood shavings of various wood species are immersed in the combustion chamber to give the dish a unique aroma and taste. At the moment of combustion, a natural draft is formed in the device, due to which the smoke passes through the chimney and cools slightly. Next it goes into the smoking chamber. It is in this compartment that the main cooking process takes place.

Hot smoked smokehouse

The work of a home smokehouse is to process food with smoke at a temperature of +35-150°C. All this will take significantly less time, in contrast to the previous option - from several hours to days. In this case, the moisture does not evaporate, which leaves the product fatty and juicy.

The operating principle of this option has significant differences. Everything happens in one closed compartment. There will be shavings burning in the lower part, and a suspension with food on the upper part. In general, the operation is similar to a conventional stove. The package includes:

capacity;
lattice;
chimney pipe.

The variety is divided into two main classifications according to size, type of installation and can be portable or stationary. If you have little experience in choosing smoking devices, then it is better to use the rating of the most reliable and productive smokehouses for your dacha or home, which have long earned the trust of buyers.

The principle of operation of such a device is to process products with smoke at temperatures up to 200°C. As a result, meat, fish or vegetables are baked and soaked in the smoke of burning wood chips. Not only is this food safe to eat, it is also incredibly tasty and juicy.

Good Heat Cylinder

A universal stainless steel smokehouse suitable for fish and meat. You can cook directly from the comfort of your home by connecting a silicone hose to the hood, you limit the entry of smoke inside. The set includes two baking sheets, 1 tray, and a hanger. Equipped with a water seal. The ideal smokehouse for the home.

Good Heat Cylinder

Price 6750 rub.

as a gift 0.5 kg of wood chips and a recipe book;
ferrimagnetic bottom with temperature compensator;
can be cooked over a fire;
heat-resistant handles.

Hanhi

The system is suitable for any type of meat at home and outdoors. The set contains only one baking sheet. If you plan to prepare a large amount of product, you will have to purchase additional baking sheets. Made from food grade stainless steel.

Price from 6475 rub.

suitable for all types of stoves, fires;
an airtight lid with a thermometer prevents odors from evaporating, so you can cook in your apartment;
The height of the fat tray is 2 cm.

The home smokehouse has a rectangular shape - it is compact, does not take up much space and weighs only 4.5 kg. Place the hose on the fitting so that the smell is taken away by the hood or simply stick it out through the window. To prevent the formation of gaps when closing, the block is equipped with special sealing latches.

Morozko Magarych

Specifications:

Cost 3890 rub.

Two-level grille included;
there is a tray for collecting fat;
The lid has sealing rubber bands - you can't feel the hapakha at all.

Stainless steel construction with two grates and a tray included. A home smokehouse, with which you can also have a good time in nature, preparing freshly caught fish, meat or sausage.

Specifications:

Price 4499 rub.

Affordable price with very high quality characteristics;
uniform heating without deformation of the case.

Cold smoking is fundamentally different from hot smoking. With this method, products are processed for several days with smoke at a temperature not exceeding 40°C. Fish and meat are also saturated with smoke, disinfected, and will be tasty and juicy, but slightly dried.

Hanhi

The home smokehouse holds up to 0.5 kg of wood chips and is available in two sizes, with a capacity of 32 and 50 liters. Suitable for domestic use and as a smokehouse for the garden. The smoke generator is included.

Specifications:

high-quality assembly for little money.

If you are switching to industrial production or want to make smoking your business, you cannot do without professional equipment. A cabin with a smoke generator consumes 0.8 kW/h. Cleaning is simple. The set includes 4 cages, 2 skewers, a smoke generator and a control unit.

Specifications:

Cost 139,000 rub.

spare parts and trolley for cages;
three- and single-phase connection;
you can cook cheeses.

This type of installation is not suitable for home use; it is used for preparing food for sale.

Mini cold smoked smokehouse made of 0.8 mm steel sheet. Designed to work with small portions. In apartment conditions, this comes in handy. Very mobile due to its size, you can take it with you to a country house. The set includes a smoke generator and a compressor; you can use your own container. The compressor creates draft and directs cooled smoke into the smoking compartment.

The model allows you to process products with smoke at a temperature of +19-40°C. The entire process requires the technique from 5 to 15 hours, depending on the type of product and its quantity. The compressor power reaches 2.9 W, and it operates from an electrical network of 220-240 V.

Specifications:

Price 1890 rub.

saving space;
high-capacity chamber (50 liters) - 15 kg of products can be placed at a time;
very simple design.

Cooking takes up to 15 hours.

The model reproduces smoke that has been dried and cleared of resins and tar at a temperature slightly above room temperature. Cooling occurs through a coil 6 m long, and the smoke is purified by a reflux condenser. On one refill, the model can work for up to 10 hours, which simplifies the cooking process and is considered a good indicator.

The spacious chip tank is designed for a loading volume of 8 liters. Thanks to the generator, you can independently regulate the level of performance. The price of the product is 11,000 rubles.

snake of heating elements along the entire height;
food grade stainless steel;
durable grates for heavy products

This is a gift for lovers of smoky products. On the one hand, the unit has all the functions of a hot smoked smokehouse, on the other - a grill. As a result, you get the most tender, spicy meat or fish with a crispy golden crust.

Charcoal grill OBI

A steel smokehouse grill allows you to cook your favorite foods in two ways. Equipped with grilles and a stand with hangers. A good option as a smokehouse for a summer residence, because using such a device indoors is strictly prohibited.

OBI on charcoal

Specifications:

Price 14990 rub.

2 in 1 - smokehouse and grill;
thermometer on the lid;
meat, fish, vegetables, poultry;
cast iron grate;
complete set - grill + carrying bag.

Smokehouse grill with barbecue option. Made in the form of a solid steel structure with double walls. The heat power is regulated by a lid on which there is an upper air vent with a damper.

Specifications:

Price 17,500 rub.

there is a fat collector, a thermometer;
the grid moves in 3 levels;
a special stand for a frying pan, cauldron or roaster.

The smokehouse grill consists of three cylinders and looks like a steam locomotive. The smallest cylinder is a firebox, horizontal with a grate - for barbecue or hot cooking. Vertical, in turn, with three levels of grates for cold cooking.

Specifications:

Price from 18,000 rub.

stainless steel shelf and firewood rack, cauldron attachment;
moves with the help of wheels;
shish kebab, barbecue, cold/hot smoking.

The 2 in 1 model performs two functions simultaneously; it is capable of smoking and frying the product. The device weighs 6 kg, so it can be easily transported to any convenient place. Coal is used as fuel.

The design provides for the presence of three convenient shelves, which allows you to increase the volume of prepared food. There are small wheels for easy movement. The total cooking area is 47x47 cm. Price - 5300 rubles.

convenient shelves in the amount of 3 pieces;
place for firewood/cylinder;
food stand;
lattice

A water-charcoal grill-smoking apparatus is used for dry and wet smoking. But the device can also be used as a charcoal grill.

The package includes the unit itself, a lid with a reliable handle, a temperature controller, steel grates with a diameter of 480 mm, a water tank, a grate basket for coal mass, and support legs. The model weighs 22.5 kg, its dimensions are 120x50x50 cm. Price - 39,900 rubles.

original design - a little more and a rocket;
grate basket;
can be installed even on an inclined plane;
3 in 1 - dry and wet smoking and grilling.

It is clear that there is no fundamental difference in design between “fish” and “meat” smokehouses, but fishermen prefer these three models.

Firwood

The Firwood smokehouse with stand includes a special temperature sensor that allows you to monitor the heating mode during hot smoking. Excellent for cooking fish, meat and poultry.

To eliminate the possibility of bitterness forming in the dish, there is a special tray that collects fat during cooking. The domestic device is made from stainless steel material with a thickness of 1.5 mm. The portable device has a large capacity thanks to its two-tier system. The price of a smokehouse for fish is 3,700 rubles.

Important! During cooking, close the lid tightly so that smoking does not become a banal cooking of food.

the presence of a stand and a built-in bimetallic thermometer;
2 mesh shelves,
grease tray

The entire device is made of food grade stainless steel with a thickness of 1.5 mm. A decent smokehouse for an apartment or cottage. Right after fishing, you can install it on the fire, and you don’t need to use a water seal. A storage bag is included.

Specifications:

Price 5250 rub.

complete tightness;
gratings: with long and short legs.

Bravo

An ideal gift for avid fishermen. Good as a fish smoker. The design allows it to be used on all types of slabs. You can fill as many as three tiers with your catch. It’s doubly pleasant to eat your own production as a bite with beer. The fitting has a curved shape, this prevents the hose from distorting its shape and breaking. A bimetallic thermometer helps monitor the temperature.

In addition to everything, there are fasteners for hanging over a fire, as well as a tight lid with a comfortable wooden handle. A collection of the best tips from experienced smokers, which comes with a smokehouse with a water seal, will help you understand the recipes.

Specifications:

Price 6390 rub.

fish hooks;
fat collection tray;
you can cook game or boiled pork.

The choice of this unit depends on exactly how much meat is needed. Whether it will be a small mobile structure or a cabinet with a capacity of 20-40 liters, the main thing is that there are several tiers for storing food, a tray for collecting fat and the ability to disassemble for cleaning.

SEVZAPUGOL

The design from SEVZAPUGOL LLC works equally well in any conditions. The lid is secured with a wooden handle; the latches on the sides fit tightly to the body. Wall thickness 1.5 mm. The removable tray allows for easy cleaning after use.

SEVZAPUGOL

Specifications:

Price 3190 rub.

2 grates;
cheap option;
light weight and compact size.

The smokehouse with a water seal is made in the shape of a cylinder with a wall thickness of 0.1 cm. For the cold method, you will have to purchase the Pro smoke generator of the same name.

Specifications:

Cost 5990 rub.

fish, bird;
for cold and hot smoking.

How to assemble a smokehouse with your own hands from wood

Smokehouses are made independently using available materials. The material used is a stainless steel barrel or an old gas cylinder. There is a whole stack of pictures and articles on this subject on the Internet. And if you have “crazy hands,” you can make it from wooden beams. To build the simplest version of a hot smoking station you need:

Choose a level place
Lay bricks or even stone slabs on the ground
Place a homemade apparatus on top of them

What you need:

Take a metal container of a size suitable for future volumes of meat/fish.
If it is a barrel, cut off 2 bottoms (you will get a hollow, through barrel) without removing the rim, which will serve as a stiffener and prevent the products from sagging and deforming the structure.
Select the bottom that will be on the fire. Make a window-like hole to keep an eye on the fire. Cut close to the edge of the edging.
Use one of the cut out bottoms to make a baking tray to catch the fat. Fold the edges in a circle. To install it, make holes around the circumference of the barrel from the side of the sawn bottom at such a height that the future fire does not touch the baking sheet with accumulated fat. Insert reinforced bolts into the holes made, tighten them from the inside with nuts (your fat collector will stand on them. To make the tray filled with juices easy to take out, you also need to insert a bolt secured with a nut into the center).
Drill holes along the height of the container to insert pins on which the meat will be hung. You can make holes at each level according to the height of the barrel/container.
Use the second bottom as a lid to cover the meat.
A thermometer can be attached to the structure to monitor and maintain a constant temperature.
Oven racks can be used as trays for meat.

How to assemble a smokehouse with your own hands from a bucket

To create your own smokehouse you will need 3 main parts:

a bucket with a tight lid;
two grates for food;
stand for a bucket over the fire.

Cut circles from the lattice so that they fit comfortably into the bucket. A mesh made of stainless wire or a sheet of the same material with many small holes is ideal. Install them inside the tank at different levels, the first - at a height of 15-20 cm from the bottom, the second - 9-13 cm below the edges.

The lower grill will protect from burning, and the upper grill will protect from contact with the lid. The bucket is placed on a stand over the fire, the products are placed between the grates, and everything is covered with a lid.

VIDEO: Making a smokehouse for a summer house from a bucket

A smokehouse can be located not only in a country courtyard, but also in a cramped apartment. And, of course, every apartment owner can make it with his own hands.

Very simple design

The design does not require the manufacture of additional particularly complex devices at all, but involves the use of a conventional gas stove with a hood placed above it. So kitchen the smokehouse also requires a container for burning smoke chips. A steel bowl and a wide tin can are best for this. True, to create a smokehouse in an apartment, you will have to cut it with your own hands so that the height of the canned food is 5-6 cm.

A cut-down tin can is a better option than a bowl. This is because if the heat increases or decreases, the thin bottom of the jar changes its temperature very quickly.

The smoke flow increases or decreases at the same rate. As for the bowl, being thicker, it requires more time to heat up, and also loses its appearance due to the smoldering of wood chips. It is impossible to restore the former beauty.

The further process of creating a smokehouse is as follows:

Place a cut tin can with a handful of smoke chips on the kitchen tile. You need to put it on the lowest power burner.
Creating a device for hanging meat. Wire is used for this. It is attached to the hood.
Not far from the tin can, under the place where the meat will be, place a container to collect fat with your own hands. It can be any utensil.

Next, all that remains is to hang the meat and turn on the burner to low heat. After this, you need to increase the heat so that smoke comes out of the wood chips. As soon as it starts, immediately reduce the heat. Thanks to such actions, acrid smoke will not be released. Instead, a light smoke will rise, which, having heated the pieces of meat, will come out through the hood.

Such a smokehouse for an apartment is very successful, since the smoke, rising to the hood, manages to become quite cold. It also becomes lighter. In addition, grease does not drip onto the chimney. When it falls to the bottom of a separate dish, it immediately cools down and does not create any harm.

The downside of this smokehouse is its small size. With such dimensions, it will not be possible to smoke many pieces of meat.

Read also: Cylindrical smokehouse - a multifunctional unit

It is worth adding that instead of a gas stove, you can use an electric stove.

Duck house construction

To create a smokehouse for an apartment with your own hands, take an ordinary chicken pot. The next steps are:

One hole with a diameter of 10 mm is drilled in the lid.
Insert the fitting into the hole and secure it with a nut.
Connect a tube to the fitting. Its length should be such that its other end can easily fit into a jar of water placed nearby.

Two holes are drilled in the handles of the ducklings. The diameter of the holes can be 10 mm. The bolts will be inserted into these holes.
Cut out the gasket from poranite. To make it, you can use any other non-stick material. The gasket should follow the contours of the top of the container. It will be located between the lid and the main part of the duckling. Thanks to this placement of the gasket, smoke will not be able to pass between these elements of the apartment smokehouse.
Make your own baking sheet. To create it, sheet metal is taken. During its manufacture, they are guided by the dimensions of the bottom of the duckling box. The result of the work should be less than the bottom of the main container. It is made in such a way that each of its sides is located at a distance of 1.5-2 cm from the inside of the adjacent wall. This baking sheet must be placed above the sawdust. Fat will drip onto it.
Make your own stand for the baking sheet. She won't let him lay on the smoke chips. Wire is used to make the stand. It needs to be bent into a rectangle and vertical sections screwed to each corner. The result should be a structure that resembles a table frame. This stand is placed over a handful of wood chips, then a baking sheet is placed on it.
Place a meat rack over the baking sheet. It is desirable that it be made of stainless steel.
A 3-liter jar of water is covered with a nylon lid with two holes made in it. A tube is inserted into the first, which extends from the smokehouse. She plunges into the water. The amount of water should not exceed 2/3 of the volume of the jar. A second tube is inserted into the second hole. Its end should be above the water. The other end is led out into a ventilation duct or window.

Homemade smoked meats are healthier and safer. A smokehouse in an apartment will change your usual diet. Smoking is the process of impregnating products with smoking substances, which are obtained in the form of smoke when sawdust and wood chips smolder. The brightest aroma comes from sawdust from fruit trees. It is prohibited to place coniferous wood chips. A unique taste is imparted by the addition of berries, herbs, and seasonings. The average cooking time depends on the type of food, its size and weight. We decided to get a smokehouse for the kitchen. Now you need to answer two questions: “which smokehouse should I choose for my apartment?” and “am I ready to make such a unit myself?”

Smokehouse designs for apartments

If you don’t want to waste time and effort developing your own design, then here are the options:

Multicooker with smoking function - very convenient, easy to use. The multicooker bowl is quite small and you can smoke up to one and a half kilograms of meat at a time. The high pressure function cuts the cooking time in half.

Please note: you cannot open the multicooker indoors, otherwise everything around will become saturated with a persistent smell of smoke. The seal does not insulate odor well. The room should be regularly ventilated during use.

Modern devices have both hot and cold smoking functions. Please note that the result of cold processing is vaguely similar to the traditional one.

Advantages:

ease of use;
compactness;
portability;
multifunctionality;
modern design.

Flaws:

taste characteristics of the dish;
In cheap models, problems with tightness are possible, since the sealing ring quickly fails.

Home smokehouse for gas stove with water seal is a metal box with bars inside, which can... The water seal seals the lid and the smoky mixture does not spread throughout the kitchen. The smoke is directly removed through a fitting in the lid, onto which a hose is placed and discharged into the window. This home smoker is perfect for both gas and electric stoves (not induction type).

Flaws:

large weight and dimensions.

Does not require any effort from the cook. Load the raw materials into a special section, add sawdust, turn on - the heat generated by the heating element (heating element) turns raw food into ready-made food with a unique taste. Holds about 5 kg of raw materials.

Advantages:

there is no need for a chimney;
autonomy;
cooking speed;
possibility of temperature control.

Flaws:

inferior in intensity of smoked aroma in food when compared with other models

Smoking oven or . A metal cylinder with a rod inside. At the top of the rod there are pins located radially on which products are suspended. Cooking time in such a smokehouse on a gas or electric stove takes 40 minutes.

Advantages:

compactness;
autonomy;
price.

Flaws:

small capacity.

Making a smokehouse with your own hands

If Kulibin is dormant in a person, then he can build equipment for smoke processing of food with his own hands. Here are some options for a homemade smokehouse:

Design improvements and operating principles are similar in all cases:

You need to make a hole in the lid. A fitting is inserted, a chimney outlet (hose or rubber heat-resistant tube) is connected to it and vented outside.
Chips/sawdust are poured into the bottom of the container.
A metal stand is constructed for the grease receiver (several centimeters high). An excellent tray will be made from a plate. It is important to create a gap between the grease receiver and the walls for the passage of smoke.
Then a stand for the food is made. A grill grate, which is sold at any hardware store, will do.

Nuances when choosing a smokehouse for a home or apartment

It doesn’t matter whether you decide to buy a smokehouse for the kitchen or make one yourself. And for the correct selection of a smoking device, we recommend the following technical parameters:

The best material for the product is food grade stainless steel.
Optimal modification with two shelves for products.
Wall thickness - at least 1 mm.
It is worth giving preference to a lid with a water seal.
Availability of a thermometer
Has a hanging hook.
The volume of the chamber is from 5 to 8 liters (since the shelf life of smoked products is 120 hours, there is no point in smoking a large volume of products).

Let's sum it up

Is it not possible to constantly use a stationary outdoor device all year round? The choice of a specific model depends on your needs. The oven is suitable for rare use at home, and a smokehouse with a water seal is suitable for active and novice lovers of smoked meats. For people with limited free time, a multicooker is suitable, since smoking occurs automatically in it.

Stationary smokehouse

mini smokehouses that are easy to assemble and disassemble.

Portable smokehouse

A stationary smokehouse is perfect for a personal plot for those who smoke food frequently and in large volumes. It is not advisable to install such equipment within the walls of a house or apartment.

Based on the principle of the device, they will be distinguished:

hot smoked smokehouses;
cold smoked smokehouses.

Despite the similar recipes for preparing products using hot and cold smoking methods, the process of processing them will be different. With cold smoking, the smoke temperature is quite low, so the products take longer to cook - the process can take many hours and even days, which, of course, is unacceptable in indoor conditions. Hot smoking is most popular among ordinary people who do not smoke on an industrial scale.

We conclude: a stationary smokehouse and a smokehouse for preparing products using the cold smoking method are not suitable for home use. It is better to use a mini-smokehouse designed for hot smoking within the walls of an apartment or house.

Smokehouse for home use

Home smokehouse - how to make the right choice

Let's talk about what a home smokehouse should be like, and what you should pay attention to when choosing a suitable model.

The principle of the smokehouse

A home smokehouse is a capacious, tightly closing container, most often made of stainless steel. Some raw material is placed at the bottom of the unit to produce smoke: it can be sawdust, chips, shavings, etc. Approximately in the middle of the smokehouse there is a grate on which the products that need to be cooked are placed. As a rule, most smokehouses are equipped with special trays onto which fats and juices released during the smoking process flow down.

Products are laid out on the grill

Heat source

To obtain the smoke necessary for smoking, the raw materials located in the smokehouse should be heated; according to the heat source, the following are distinguished:

traditional smokehouses, which are installed over an open fire or (less commonly) another heat source;
electric, powered from the network.

Of course, at home you can use a small traditional smokehouse, placing it on a gas or even electric stove.

The source of fire can be a gas or electric stove

However, this will, firstly, not be entirely appropriate from the point of view of fire safety, and secondly, not very practical from the point of view of ease of use. Therefore, it is preferable to use an electric smokehouse indoors, because kitchen appliances should be as compact, functional and safe as possible.

A water seal is a necessary element of a home smokehouse

Smell and smoke are indispensable components of the smoking process, and for many they are the stumbling block that stops them from buying a home smokehouse. But there is a way out: units equipped with a water seal are produced specifically for use in enclosed spaces.

This is a special groove located along the upper edge of the walls of the smokehouse, into which water is poured and the lid is installed. This design does not allow smoke to leak out, but the steam exits through a special fitting in the lid, to which you need to connect a tube and take it outside, into the ventilation or into the hood.

Smokehouse functionality

Manufacturers offer smokehouses of different functionality: they can be designed for smoking fish, meat or lard, or they can be universal. Undoubtedly, everyone has their own favorite recipes for preparing smoked products, but sooner or later you will want to try something new, so it is most rational to immediately purchase a multifunctional model.

Summarizing the above, it can be noted that for use within the walls of an apartment or house, the most suitable is a universal, small-volume electric smokehouse for hot smoking, equipped with a water seal.

Multi-cooker-smokehouse: keeping up with the times

Multicooker with smoking function

For many housewives, a multicooker has long become an indispensable assistant in the kitchen, and it is not surprising, because it helps to implement original recipes for delicious and delicious dishes. Now you can use this equipment to cook smoked products!

To do this, the multicooker must be equipped with a heating element built into the bowl, which has the form of a pin, onto which a small container is placed. Sawdust or small shavings are poured into this container. Then everything is simple: the heating element heats up, the wood is charred, and the smoke that is formed in the sealed container of the multicooker permeates the products located in it.

The advantages of a multi-cooker smokehouse are obvious: as a kitchen appliance, this device is very functional, compact and safe. But there is also a drawback - the volume of prepared products is small, however, for those who do not hunt and fish, but sometimes want to try recipes for smoked dishes, this option is quite acceptable.

To summarize, it is worth saying that in the modern world nothing is impossible - now you can even smoke meat and fish without leaving your home. And if you choose your equipment wisely, you can try a variety of recipes for easy-to-prepare but incredibly tasty smoked products.

High-quality smoking is impossible without the use of special equipment. Today, the market offers entire lines of smokehouses that operate on different principles. In particular, models with smoke exposure, units with heat treatment, etc. are common. Each manufacturer’s family also contains an electric smokehouse, which is characterized by ease of use and the possibility of use at home. However, there are also universal devices, the mobility of which allows you to process products both outdoors and indoors.

Main selection criteria

To begin with, the direction of the unit and the products that are planned to be smoked are determined. Most modern models effectively serve fish, meat products, lard, sausage, etc. Next, the capacity of the products is determined. For example, an entry-level electric smoker can cook 2-3 kg at a time. In more advanced versions, a load of up to 10-15 kg is assumed. But it is important to consider that volume is directly related to compactness and mobility. That is, the massive structure will be difficult to take on a picnic.

The next important characteristic is the smoking time, which is determined by the power. The most productive models from the segment aimed at home use have a power potential of 500-600 W. Again, depending on the load volume, such an electric smokehouse can perform its function in either 2 minutes or 30 minutes - subject to maximum filling.

Hot or cold smoking?

Design parameters are usually oriented towards either one of the types of smoking or their combination. Hot processing involves thermal exposure of the product at a temperature of about 90 °C, and cold smoking is performed at 20-25 °C. In both cases, preparation time can vary from several hours to a week or more. However, an electric smoker can speed up this process. This cooking method is more difficult to implement technically, but the result is worth it. This design assumes the possibility of connecting the chimney to the exhaust system in the kitchen, which allows you to use the unit directly in the apartment.

Still, most models only provide for hot smoking. This applies to mobile devices with a classic design. The advantages of electric smoking include high cooking speed and ease of use. Such installations do not require the installation of special smoke generators and produce a finished product in just a few minutes.

Functional requirements

The latest models of such equipment are equipped with electronic control with temperature control sensors. In some respects, such devices resemble the operation of conventional kitchen stoves - the design also provides a panel with buttons and controls with which the user configures the equipment. Cold smoke treatment devices have the most complex devices. In this case, an electric smokehouse may provide for separate operation of a chamber or smoke generator. This combination, for example, allows you to use the main chamber as a regular oven, and the generator for direct smoking. There are other configurations that allow the equipment to operate in different modes.

Additional equipment

Since organizing the smoking process causes a lot of trouble, manufacturers complete the equipment with auxiliary devices. For example, basic sets include trays, bowls, and smoking briquettes. Separate sets of accessories are provided for models with smoke generators. For example, a smokehouse for an apartment necessarily requires the connection of special equipment for smoke removal. For this purpose, hoses, pipes and connecting fittings are used.

Manufacturers and prices

The entry level of household electric smokers is well represented in the Greentechs and Muurikka lines. These models are distinguished by their small size, decent functionality and optimal performance indicators. These are neat devices costing about 4-5 thousand rubles, which are suitable for indoor use. If you need a multifunctional and productive electric smokehouse for your home, then you should turn to Anuka products. In this case, we are talking about models with smoke generators that cost around 10 thousand rubles. If you plan to regularly prepare food by smoking in large volumes, then units from Kocateq and Landmann will come to the rescue. A special feature of such products is the possibility of in-line work with large batches of meat, fish, sausages and sausages. We can say that these are models for commercial use, but there are no special restrictions for home use. Of course, if the user’s home has room for a massive structure, and he is willing to accept the additional costs of energy consumption.

Conclusion

The smoking process can be done in different ways. The simplest ones include the use of ordinary metal grates and barbecues, for working with which one cannot do without lighting a fire. A smokehouse for an apartment with electric power operates on approximately the same principles, but it also has significant differences. Firstly, the absence of the need to perform complex manipulations with firewood and ignition allows such units to be given modest dimensions. Secondly, almost all owners of such equipment note a high smoking speed, which does not impair the gastronomic characteristics of the product. And the main advantage of electric smokers is that they can be used at home - not even on the balcony, but right in the kitchen.