Hot smoked smokehouses: principle of operation, rating of the best models + tips for choosing

Types and characteristics of home smoking appliances

Cooking homemade smoked meats is not difficult if you have a special device at hand for this purpose. Now the market offers a wide range of devices for every taste and budget. Budget devices are distinguished by a minimal set of functions and a simple design. More expensive devices are suitable for use in small businesses, as they have many additional features and several cooking modes.

What is the difference between cold smoking and hot smoking

During hot smoking, products are processed with hot smoke, and the process itself takes from 40 minutes to 2 hours. Lean meats and fish are suitable for this cooking method, as all the fat is rendered at high temperatures. Hot-smoked dishes can be stored for no more than 2 days. You can read about the best hot smoked smokehouses in a separate article.

The process of preparing products by cold smoking is longer - from 10 hours to several days. Processing is carried out with smoke with a temperature of 15 to 25 degrees (for fish, the indicators reach 40). Finished products can be stored for a long time.

Types of smokehouses

There are several classifications of this type of device. By type of fuel, devices are:

• coal;
• gas;
• electrical.

Coal smokers carry out the highest quality smoking, since natural wood is used as fuel. Gas appliances are extremely rare, as heat comes from heated volcanic stones in them. The most common and versatile are electrical devices.

Also, smokehouses can be conditionally divided into household and professional. The latter are used in production to prepare products in large batches.

Small appliances are called mini-smokers. They are well suited for picnics as they can be easily moved around and are small in size. Stationary models are larger and are used mainly indoors.

Stainless or heat-resistant steel and cast iron are used as materials for smokehouses. The last two are used less often because they have disadvantages: heat-resistant steel quickly loses its qualities, and cast iron has a lot of weight.

Additional options

Cooking with greater efficiency will allow the advanced functionality of the device. Additional smokehouse accessories include:

1. A water seal that makes the lid of the device close more tightly and creates a new stiffening rib, which makes the device stronger. Another advantage of this option is the tightness of the lid: in the presence of a water seal, the smell of smoke does not spread throughout the room. This allows you to use the device not only on the street, but also at home.
2. The thermostat contributes to the uniform distribution of heat throughout the smoking chamber. It cooks dishes more evenly.
3. An auto-clean function that simplifies the process of caring for the product.

Smoke sources

The taste of smoked products directly depends on the type of wood from which the chips for smoking are made, as well as its proper pre-treatment. Conifers are categorically not suitable for these purposes, since they emit a large amount of resin during combustion. Also, birch should not be used due to the presence of tar in it.

A quality solution for a smokehouse from two gas cylinders

As the best option, connoisseurs call alder and juniper. An excellent smoking result is also provided by wood chips from fruit trees. Alternatively, you can use beech, oak or grape vines. The type of wood affects not only the taste of the product, but also its color.

When harvesting raw materials for burning in a smokehouse, there is no need to put all the plantings on the site under the ax. Even a small garden, with its regular spring pruning, can provide enough wood chips. However, pruning knots and twigs is not the only procedure at the stage of material procurement.It is necessary to carefully examine everything and exclude wood affected by diseases, especially mold.

The sorted material is crushed to fractions about 2 by 2 centimeters in size, after which it is soaked in water. The duration of soaking depends on the density of the wood and can be from 4 to 6 hours. Soaked wood is dried without direct sunlight and good ventilation. Then it is stored and used as needed.

Smokehouse combined with grill

During hot smoking, the chips placed in the smokehouse are moistened with a spray gun. This avoids unwanted combustion by-products, mainly soot, during the process. By weight, the consumption of wood chips is quite small, only about 60 grams will be required for 3 kilograms of products. Sawdust can be used as a substitute. The way they are used is similar and they require less soaking time.

The best professional hot smoked smokers

Cooking at home by smoking is a brilliant idea that makes it much easier to diversify the dishes on the table. However, this is a rather complicated procedure, which implies certain nuances. The correct hot smoked smokehouse must be selected. You should focus not only on the criteria for adaptation, but also on your own needs and the number of people.

Alder smoke Profi 500*300*300

Sufficiently capacious rectangular fixture made of stainless steel and allows you to cook food for a large company. This is one of the most famous quality models, which are most often preferred.It is a box with a special lid, carrying handles, a tray and gratings that are set to a height of varying degrees. For quick transportation of equipment, it is recommended to use the bag included in the kit. In addition, the smokehouse does not have legs and is placed exclusively by direct installation on an open fire, barbecue or stove. Thanks to the built-in water trap, the temperature of the smoke is reduced and regulated in a timely manner. The wall thickness of the furnace is 2 mm, weight is 20 kg, dimensions: 50x30x30 cm. Not suitable for cold smoking products.

Advantages

• capacity;
• Wall and bottom thickness - 2 mm;
• Smoke temperature control;
• Carrying case;
• Easy care, no soot.

Flaws

• High price;
• Big weight.

Suitable for those who are going for a small picnic or family gathering. You can easily smoke a good portion of meat, fish, a set of vegetables and sausages for a large company.

Grillux Smoky Boom

It is produced by a domestic company and has a fairly low cost, which is considered a significant advantage. It is a small stainless steel box without legs (therefore it is better to place it on shelves), with grates, a drip tray for removing fat and a built-in water trap to regulate the temperature of the smoke. Coal or wood should be used as fuel, sawdust for the source of smoke. Only suitable for hot smoking. There are 2 special levels for gratings. Good capacity, one-time loading allows you to provide 6-7 people with finished products. A box with a removable lid should be preferred if a barbecue is needed.

Advantages

• Acceptable cost;
• Strength, compactness;
• Easy flush;
• Long-term operation;
• Water seal for regulation;
• Used as a barbecue.

Flaws

• The carrying bag needs to be purchased separately;
• Handles are missing.

Alvin ECU

Compact size vertical smoker with good loading. The cylindrical shape provides convenient placement of products for processing. Light weight - 3 kg, so it is convenient to carry and install anywhere. The strength of the walls and bottom is provided by steel with a special powder coating. This is not just a hot smoked gas smokehouse, it is a universal device with a removable heating element of 220 W. It is easy to connect to a power outlet, you can put it on coals, a stove, use wood chips and open fire. A good capacious tank of 20 liters, the kit includes three grills for multi-level frying and a pan for collecting fat. The legs of the smokehouse are removable, there is a stand for the heating element. Unfortunately, the thermometer and chimney are missing. The anticorrosive covering of the case will provide durability and durability of the smokehouse.

Advantages

• Compact dimensions;
• Removable legs;
• Adjustable power;
• Includes 3 grids, tray;
• Versatility.

Flaws

• It is difficult to clean the bottom of fat;
• Powder coating burns on an open fire.

Thanks to the metal feet, the unit is easy to set up outdoors, good stability even on soft ground. And an additional carrying handle makes it easy to carry the smoker even when hot.

A bit of theory

Everyone knows that smoking can be cold and hot. It is believed that cold-cooked foods have a more delicate aroma and refined taste, although to be honest, this is not for everyone.

The technologies differ in that with a cold cooking method, the product is cooked for at least 12-15 hours, and hot smoking lasts a maximum of 2.5-3 hours, and this is in the case of cooking meat or hard fat. Fish and soft fat can be smoked in general in 30-40 minutes.

In addition, the temperature of cold smoking should not exceed 50ºС. While the instruction for hot smoking prescribes to keep the temperature in the working chamber in the range from 70 to 120ºС.

As for the design of the smokehouse itself, with the hot method, the working chamber is located directly above the firebox, which actually allows you to keep the high temperature.

Of course, there are smoke generators that are installed nearby and connected to the working chamber through a pipe, but in any case, the distance does not exceed half a meter. I will talk about one of these models in this article.

In the cold method, from the smoking chamber to the firebox with a smoke generator, a pipe or channel is laid, from 2 - 3 to 10 - 12 m long, depending on the type of structure. As a result, the smoke reaches the product already cooled.

Scheme cold smokers and for hot smoking.

In general, all hot smoked smokehouses can be equipped in two ways:

• A more common and, by the way, more economical option is the construction, when we have a firebox installed below, in which a fire burns. A metal sheet is mounted above this firebox, on which sawdust and wood chips smolder. The smoke that rises from these sawdust enters the working chamber and the product is smoked;
• In the second version of the design, there is no metal sheet; smoke rises into the working chamber directly from the smoldering coals of the furnace. Such a device is most often found in barbecue grills.It's not that bad, just too much fuel is wasted and you need to make sure that the coals smolder, not burn.

How to use a fish smoker

Smoking fish is different from smoking other foods.

Cooking begins with the choice of fish:

• First of all, it must be fresh. The aroma of smoke will mask the unpleasant smell, but eating such foods is dangerous to health.
• All fish in one tab must be of the same type and size. This is necessary so that all carcasses are ready at the same time.
• It is advisable to smoke fatty varieties of fish.

Before laying in the smokehouse, the fish must be prepared.

• Carcasses weighing up to 400g, and breams and carps up to 700g are not allowed to be gutted. It is enough to wash and salt them.
• During hot processing, fish up to 3 kg must be cleaned of gills and entrails. For cold smoking, it is allowed not to gut.
• Carcasses weighing more than 3 kg are divided along the spine into two identical halves. The largest specimens are cut into pieces across.
• For cold processing, prepared carcasses must first be salted in saline. After salting, they must be dried.

Cold smoking is carried out within 2-3 days at a temperature of 20-30°C. Ready-made products are stored in the refrigerator for several weeks, but they will be tastiest in the first days after preparation.

The duration of hot smoking is determined by the temperature and size of the pieces. The average duration is 30-40 minutes. The process should be started at a temperature of 80-90°C to dry the smoked meats for 10 minutes, then the temperature rises to 120°C. With this heating, the water that has fallen on the lid will boil without hissing.

After processing, you should wait until the device has completely cooled down and only then open the lid.

Smoked fish in a smokehouse

Criteria for choosing AGK

• Great depth. Only she will create a decent space between the fuel and the grate with food.
• The presence of ventilation slots or holes. With their help, the desired temperature is set.
• Tight fitting lid.
• Suitable volume.
• If the device is small, it should have a pallet.

Also, add-ons are often attached to the unit, for example:

• Water lock. Thanks to him, the lid closes as tightly as possible. It turns out reinforcement in the form of another stiffener. So the body becomes stronger.
• Thermostat. Allows even distribution of heat from the fuel inside the working tank. The user can constantly control smoking.
• Automatic cleaning option. It makes working with the device much more comfortable and hygienic.

The best cold smoked smokehouses

Smokehouses working in the "cold" way use chilled smoke. Its temperature rarely rises above 40 degrees

It is necessary to pay attention to the compressor power, the thickness and material of the smokehouse, the volume of the smokehouse, the possibility of autonomous maintenance of smoke generation

The device of such smokehouses is more complicated, since often their work lasts throughout the day. Industrial devices consisting of a smoke generator with a compressor, a corrugated pipe (allows you to cool the heated smoke), a smoking chamber.

Merkel Optima

9.8

Rating Based on customer reviews (2019-2020)

Convenience
9.5

Quality
10

Price
10

Reliability
9.5

Reviews
10

Merkel Optima comes with a tank for fuel - wood chips, briquettes.Carcinogens, soot and ash released in the process are screened out and deposited in a special tank. Case material - stainless steel, wall thickness 2 mm.

The design of the smokehouse is collapsible. Ash can be removed using a removable drip tray. The lid is made of wood, excluding burns and other troubles.

Buyers note that Merkel Optima has a successful plate-shaped cooler design, increased (up to 12%) efficiency in comparison with other models.

PROS:

• autonomous smoke generation time - up to 8 hours;
• barrier cleaning system;
• smokehouse warranty - 10 years;
• temperature control automatics;
• the smoke generator does not go out randomly.

MINUSES:

the need for frequent manual removal of condensate.

UZBI Dym Dymych 01B

9.3

Rating Based on customer reviews (2019-2020)

Convenience
9

Quality
10

Price
9

Reliability
9.5

Reviews
9

The letter "B" in the name of the model indicates a large smoke container - 50 liters. The case material is cold-rolled steel covered with hammer enamel, which reliably protects against corrosion. A distinctive feature is that the buyer can make another container for smoking and connect the device to it.

The manufacturer gives a guarantee for the smokehouse - 12 months. The device must only be used in a dry, well-ventilated area.

Buyers note that sometimes it may be difficult to set fire to wood chips.

PROS:

• large smoking chamber;
• the ability to connect to another camera;
• ease of assembly;
• high power air pump;
• long connecting hose.

MINUSES:

the plastic case in which the compressor is located.

UZBI Dym Dymych 02

9.1

Rating Based on customer reviews (2019-2020)

Convenience
9

Quality
9.5

Price
9

Reliability
9

Reviews
9

Model smokehouse UZBI Dym Dymych 02 - a more advanced version of the previous one. It has a design: a smoke generator connected by a hose to a smoking chamber (50 liters). The generator does not have a fan, but there is a compressor that creates excellent traction.

The total weight of all devices is about 7 kg. Smoking occurs at a temperature not exceeding 35 degrees, which allows you to kill all pathogenic bacteria and microorganisms in the cooked food.

PROS:

• high power compressor;
• small dimensions and weight;
• adjustable compressor power;
• the possibility of using another camera in the smokehouse;
• polymer coated walls for safe cooking.

MINUSES:

• no stand;
• thin wall material.

Choosing a smokehouse for home smoking

You can choose the perfect smokehouse for yourself if you know what to look for. In fact, this is not difficult if you have already decided whether you prefer to cook hot or cold smoked meat.

So, what are the main nuances when choosing a smokehouse?

First, decide for what purposes you will use the smoker - for home use, that is, for preparing dishes for your table and to treat friends, or for professional purposes, that is, for preparing dishes for a restaurant or for sale. Based on your decision, buy a household or professional smoker.

Large professional smokehouse

Again, in both cases, the size of the smokehouse may differ. The choice will depend on how much cooked meat you need to cook. That is, for example, if there are only 2-3 people in the family, then it makes sense to buy a household smokehouse that is modest in size.And for a large hospitable family, it is better to take a larger design - it will be problematic to cook a large number of products in a small smokehouse.

Think about where you will most often use the smoker. If at home, then the best option would be an electric smokehouse. For cooking outdoors, it is best to take a coal option. By the way, consider the weight if you often take the smokehouse with you - the lighter it is, the easier it is to transport it.

It is important to pay attention to what the smokehouse is made of. So, it is best to buy one that is made of stainless steel. At the same time, be sure to look at the thickness of the metal: the thicker it is, the better, the smokehouse will last longer

Thin-walled design will quickly burn out and deform

At the same time, be sure to look at the thickness of the metal: the thicker it is, the better, the smokehouse will last longer. A thin-walled structure will quickly burn out and deform.

And finally, general tips for smoking products.

• Lay the meat so that there is free space between the pieces.
• See that the fuel is at some distance from the products.
• Choose the option with high tightness.
• See if the smoker has a tray to collect fat.
• Be sure to pre-prepare the products - for example, salt them.
• Keep track of the time during which the products are inside the smokehouse. And don't forget to control the temperature.

Tips & Tricks

• When building a cold smoked smokehouse, it is worth remembering that the shorter and wider the trench is, the faster the smoke will enter the product chamber.It is necessary to calculate the optimal length so that the smoke has time to cool, otherwise the chimney simply will not perform its main function.
• When making the pipe long, be sure to tilt it by 10-15 degrees. This is necessary so that the smoke does not stagnate for a long time at the upper wall of the pipe and does not cool down ahead of time.
• To avoid the problems described above, you should immediately decide on the products that will be smoked most often. Smoking protein products (meat, fish) requires more time than vegetable products.

It is important to take seriously the process of preparing products for smoking. Meat or fish must be grated with coarse salt and left in the refrigerator for several days

Salt kills bacteria by removing moisture from foods. To remove excess salt, soak the product for a couple of hours in clean water. Then it must be dried in a dry place, after which it is already possible to start smoking.
Smoke can affect the taste of the product no less than salt or pepper. For proper smoke, you need sawdust from fruit trees. In principle, many sawdust is suitable for smoking, except for coniferous ones: food gets a bitter aftertaste from them.

• Products prepared by hot smoking are stored for about 10 hours. If there is a need to extend this period, vacuum packaging or freezing can be used. But it is obvious that after defrosting, the taste of the product will not be so pleasant at all.
• When equipping a smokehouse, you can add an additional pallet to the structure, on which you can store firewood for kindling. This is especially true for monumental stationary buildings.
• The dimensions of the mini-smoker can be absolutely anything.The main thing to consider is a gap of a few centimeters from the walls of the smokehouse to the products.

If the humidity is high during cooking outside, you can increase the intensity of the fire so that cooking does not drag on for long hours.
It is important not to overdo it with the wall thickness of the smokehouse. So, for example, a barrel with walls larger than 3 mm will not work, because in this case the heating process will take a very long time and the result may be disappointing.
A damaged refrigerator is suitable as a base for a smokehouse, even if there are cracks

It is necessary to make a small repair: to patch them with iron plates.

• In the event that the smoke is too black, fresh grass can be added to the fuel.
• Some summer residents specially moisten the fuel to reduce the amount of soot on food. But professionals advise using only well-dried wood chips, and wrap the products with gauze and bandage before smoking.
• When smoking fish, you must follow the rule of proportions of the product and the sawdust used. For 3 kg of fish (or about 40 liters of smoking chamber) you need only one handful of sawdust. This will be quite enough, because the smoke does not fill the chamber immediately, but within 20-25 minutes. During this time, the fish has time to soak in a unique aroma, which is determined by the type of wood for sawdust.

• If you overdo it with the amount of sawdust, it may not have the best effect on the taste of the products and even harm human health.
• Homemade smokehouses quite often completely burn out at the bottom. To avoid this, you need to take care of high-quality metal for bottom equipment at the very beginning.
• If there is not enough space in the summer cottage to equip the chimney pipe of the required length, it can be made curved or a smoke cooler placed on the pipe. This role will perfectly cope with the brass tube, which needs to be wrapped around the chimney. The cold water in this tube will cool the smoke properly.

• Some resort to such tricks as wet burlap stretched over the combustion chamber. She will be able to pass smoke, while simultaneously retaining ash, fumes and other pollutants.
• If you don't have a thermometer, you can check the smoking temperature with water by sprinkling the smoker lid on it. If evaporation occurs without hissing, the temperature is acceptable. If the water hisses when it hits the housing, the temperature must be reduced.

A few words about smoking

Whatever the design of your smokehouse, perhaps the most important point is the choice of wood for chips. So, preference should be given to fruit trees - cherry, apple, apricot and the like.

It is absolutely impossible to use conifers and birch, with them the product will turn out with a bitter aftertaste. And the best option is juniper.

Assortment of chips for smoking.

And finally, a few short recipes for smoking different products.

Smoked meat and lard can be treated differently, but fish, especially hot smoked mackerel, is loved by most of the population of our great power.

It is not difficult to prepare it:

• Choose a good, dense mackerel, preferably large. Naturally, if it is frozen, then defrost it, rub it with salt and spices, since now there are enough spices for these purposes;
• Then leave the fish in a cool place for a day to soak, after which you can send it to the smokehouse, the smoking process lasts 20 - 30 minutes.

Smoked mackerel for yourself.

To smoke a chicken, you must first wash it well, wipe it lightly with napkins and stuff it with garlic. Just cut the carcass in different places and stick garlic cloves into these cuts.

Next, mix salt with spices and rub the chicken inside and out with this mixture. The chicken should be marinated in a cool place for a day, but it is better to marinate it in foil. After a day, remove the foil, tie the paws and wings together and send the carcass to the smokehouse. Chicken is smoked hot for no more than an hour.

Chicken smoking.

Harvesting lard and meat exactly repeats the harvesting of chicken. Only fat is desirable to stuff with garlic, and meat is already an amateur. Naturally, you buy a mixture of spices for a specific product. And do not try to take too expensive, imported bags of spices, from experience they contain a preservative, which I personally do not like.

Full range of products in our own smokehouse.

Electric smokehouse device

The equipment includes the following structural elements:

• frame;
• mesh-suspension;
• smoke generation unit;
• smoke cooler.

The main module of the equipment is a high-voltage generator. It is from this unit that the efficiency of the system and the level of processing of the resulting smoked meats depend.

A removable suspension is installed in the chamber made of a dielectric base. The inner surface of the walls is equipped with a guide grid.The smoke generating unit with a cooling system is located in the lower sector of the smoking chamber. In some models, the smoke generation unit is built in a separate building.

Characteristic features of the smoke plant:

• in the process of processing meat products in an electrostatic cold-smoked smokehouse, the possibility of degradation and destruction of animal protein and fats is excluded;
• the procedure strongly resembles drying with a relatively high processing speed;
• the presence of electrostatics causes saturation of products with smoke in intensive mode.

During the operation of a hot-smoked electrostatic smokehouse, extremely fast elimination of steam particles and acids from smoke with a high-temperature air mass occurs. As a result, the processed product intensively loses moisture, and, in fact, the workpieces are fried in hot air with smoke.

Advantages of using a smoking unit:

• ease of operation and maintenance. It is only required to fill the equipment with wood chips, load meat, fish, poultry or bacon on the suspension and start the process of processing products with smoke. After the smoking session is completed, the chamber is unloaded and the surfaces are cleaned with a damp cloth;
• lightweight design and ergonomics. The compact model of the installation can be conveniently attached to the balcony or operated in the open spaces of the kitchen;
• the opportunity to cook delicious smoked meats with your own hands, taking into account the food preferences of the household.

The electrostatic smoker is easy to operate and maintain

The use of an electrostatic smoke treatment plant allows you to diversify your diet with delicious and healthy delicacies.

Budget segment (up to 5000 rubles)

Grillux Smoky

The floor structure in a steel case with a wall thickness of 1.5 mm, smokes products on wood chips. Product of rectangular shape, equipped with a water seal, a drip tray for collecting fat, a lid and a grill. Despite its compact dimensions (53.6 cm - length, 28.8 cm - width, 31.6 cm - height), the smokehouse weighs 12 kg.

Grillux Smoky
Advantages:

• Convenient to wash;
• Reliable;
• Cooks quickly and tasty;
• Affordable cost.

Flaws:

Heavy.

The average price is 3920 rubles.

Amet 1c926

The wood chip floor unit is made of 0.6 mm thick steel. It is equipped with a drip pan, grate and lid. Overall dimensions of the smokehouse (cm): 34.4 - length, 15 - width and diameter, 21.4 - height. Construction weight - 1 kg 600 g.

"Amet 1s926" is an ideal option for beginners at home and giving.

Amet 1c926
Advantages:

• Compact;
• Light;
• Comfortable;
• Inexpensive;
• Roomy.

Flaws:

Not identified.

Average price - 2560 rubles.

PALISAD 69527

One of the most budgetary floor-type smokehouses for summer cottages and at home, which works on wood chips. Case material - steel 0.8 mm thick. The goods are completed with the pallet for collecting fat, a lattice and a cover. In shape, it is a rectangle 50 cm long and 27 cm wide, the depth of the bowl is 17.5 cm. The design has 4 long legs and weighs only 4 kg 100 g.

PALISAD 69527
Advantages:

• budget;
• Primitively arranged (easy to use);
• Productive.

Flaws:

Not identified.

The average price is 780 rubles.

Grintex Dymok

Inexpensive smokehouse from a domestic manufacturer. Its design is as simple as possible and is a metal box with a heating element. Suitable for smoking fish, chicken wings, lard.To operate it according to the instructions is no more than 40 minutes. for one approach.

smokehouse for hot smoking Grintex Dymok
Advantages:

• Inexpensive;
• No need to fiddle with firewood;
• There is protection of heating element from fat.

Flaws:

Heating is not controlled.

Average price: 2400 rubles.

Alvin Eku

Another model from a Russian company. It can be advised to beginners in smoking. Smoker can be connected to the mains or put on an open fire. With its help, it is convenient to smoke fish, meat, chicken, sausages, lard.

smokehouse for hot smoking Elvin Eku
Advantages:

• Versatility;
• A budget option;
• There is a recipe booklet included.

Flaws:

It is inconvenient to wash the grates.

Average price: 3776 rubles.

Alvin Ecu-Combi

Universal model: due to the removable heating element, you can remove the heating element and put the smoker on an open fire. For mains operation, a start button, power adjustment of the device, and a light indicator are provided. Can be used for smoking various types of fish, chicken, meat, lard. The case is protected from heating by a heat-resistant coating. The stainless steel parts are dishwasher safe.

smokehouse for hot smoking Alvin Eku-Kombi
Advantages:

• Price-quality ratio";
• Long wire;
• Three-story grid;
• Versatility;
• Compactness;
• Weight 7 kg;
• Volume 20 l;
• Recipe book included.

Flaws:

If used frequently on an open fire, the paint will deteriorate.

Average price: 4189 rubles.

Features and types

The entire range of products can be conditionally divided into two main varieties, allowing you to cook hot and cold smoked dishes.Each type has its own advantages and disadvantages, as well as differences in the method of preparation.

Cold smoked smokehouse

“Cold” food processing is carried out at temperatures of + 18-25 degrees, however, humidity is eliminated in stages. All preparation will take up to 3 days. The principle of operation of such devices assumes that the smoke, in the process of cooking, already has a lower temperature. The assembly of these devices includes:

• camera;
• smoke generator or firebox;
• chimney.

Wood shavings of various tree species are immersed in the fire chamber in order to give the food a unique smell and taste. When burning, a natural draft is formed in the fixture, due to which the smoke will pass through the chimney firebox and cool somewhat. Then he will follow into the smoking chamber. The main preparations will take place directly in this department.

Hot smoked smokehouse

The functioning of a home smokehouse involves the processing of products through smoke at temperatures of + 35-150 degrees. This takes a much shorter amount of time, unlike the previous technique (several hours or days). In such a situation, the moisture will not evaporate, which will leave the product quite fat and juicy.

The considered method has significant differences. All preparations take place in 1 closed compartment. At the bottom, chips are burning, at the top - a suspension with food. Basically, the operation is similar to an ordinary stove. The kit will include:

• capacity;
• lattice;
• chimney.

Hot smoked smokehouses are divided into 2 main classifications according to dimensions, type of installation, they are portable and stationary.When there is little experience in selecting smoking devices, it is best to use the list of the most reliable and productive home devices that have become popular with users.

The principle of operation of the device

The operation of the device is not difficult, the bottom is filled with firewood or sawdust of deciduous trees, as coniferous species will give bitterness to products. A cooking grate is placed above the wooden material, the container is closed with a lid, and smoking begins. There is a valve in the lid, thanks to which the smoke density and moisture are regulated. With the help of this element, the dryness of the product is regulated, if it is completely closed, then the preparation will be juicy, otherwise the dish will have a dryish taste. Chicken cooks for up to two hours, and fish for about an hour. If the products will be cooked on the site, and the device is not planned to be moved, then you can choose a large smokehouse, while the smoke will come out freely.

If you plan to smoke products not only on the site, but also at home, then you can purchase a mini-smoker, its weight is up to 20 kilograms, the body is made of steel, and the inside has an aluminum coating. To quickly cook the product at home, it is better to choose a hot smoked device. Such preparations have an unusual taste, and a beautiful look. Portable products are very convenient to take with you to nature or on a hike, they do not have a lot of weight

When choosing a smoker, it is important to consider that hot cooking is fast, and cold smoking can take a long time, but the shelf life of products is also long compared to dishes of the first method.Also take into account the presence of components, and the material from which the product is made.

With the right choice, you can cook fragrant foods at home.