Smokehouse made of stainless steel: how to make?

Lovers of smoked products are very many, and it is easy to explain. The unusual taste of smoked bacon, fish, chicken, cheese overshadows even the taste of products cooked on the grill. Nutritionists do not recommend such a product to those who have problems in the work of the gastrointestinal tract: stomach, pancreas, liver sensitive to smoked products. There is a way out, and those who can afford to have a home smokehouse for the court or dacha enjoy great tastes and excellent content that does not harm health. A smokehouse made from stainless steel is a great opportunity to cook smoked chicken, pork or mackerel at home. And you can do it yourself.

For those who have their own yard

The quantity of tar and harmful chemical substances in smoked products (benzpyrene and phenols) is contained in a rather threatening amount in a finished product treated with liquid smoke. Another thing - a smokehouse made of stainless steel, which you can make yourself for home use. The advantages of using it are obvious:

• The quality of meat and fish, as well as the quantity depends only on the desire of the owner.
• The type of smoke that your product will be processed depends on the type of trees that you use (especially the pleasant smoke is obtained from the burning of alder, plum and apple-tree firewood).
• The degree of processing you control yourself, that is, smoke up to brown or golden color - it's up to you.
• The benefit of the finished product is much higher, and most importantly - you will get it in the fresh condition.

The shape of the smokehouse and its size should be chosen depending on how often and in what quantities you will use it. A compact rectangular box is suitable for a small family, and a large barrel or smoking cupboard is for those who smoke the product for sale.

Advantages of stainless steel smokehouse

Home smokehouse from stainless steel helps out and in terms of the safety of the metal itself. Stainless steel is unique in that its composition, where chromium is present, sometimes molybdenum and nickel, provides exceptional durability and excellent wear resistance to things created from it. A special kind of food stainless steel AISI 304 withstands sharp temperature changes (this means that use smokehouses from stainless steel - with a hydraulic seal, for example, it is possible in winter). Food stainless steel is designed to work with acids and salts, aggressive media, so its operation will provide the most high-quality result.

Cold or hot?

For those who are engaged in smoking at home different products, smokehouse from stainless steel, reviews of which agree on the fact that it is best to use argon welded capacity, it becomes for the family a way to make your menu always interesting. A product that has been cold smoked is stored longer, but it is also more severe, and if it is a fat or fatty fish, such smoking will make the taste of the product excellent, and if it is a whole poultry poultry or bird carcass, hot smoking will make it beautiful, juicy and soft .

The device of a home smokehouse

Any smokehouse must comply with a certain scheme, so you must follow one basic rule: there should be no oxygen inside, otherwise sawdust, wood chips, the smoke from which creates the temperature of the environment inside about 120 degrees, will begin to burn. For this, a smokehouse with a hydraulic seal is used. Water does not allow air to enter the smoker inside as much as it does with other kinds of smokehouses.

The basic scheme of the smoking process:

• From the hearth with fire (a rectangular smokehouse made of stainless steel can be used both on wood and on a gas burner), located under the smokehouse, the heat enters the housing, where sawdust, heated on fire, slowly smolder.
• Passing through the chimney, the smoke smokes lined up on a grill or suspended meat product and leaves the pipe outside.

How to make a smokehouse for yourself

Preference, in general, is given to products of hot smoking, therefore a smokehouse made of stainless steel is exactly the option in which convenience is equal to the quality of the result obtained. Smokehouse can be done with your own hands. Many lovers arrange small smokehouses directly in a stainless bucket or in the case of a former refrigerator, supplying (welding) a smoke pipe, equipping the levels for a small product: fish, meat layers, suluguni. But it is worth noting that a good potential at low cost has a smokehouse made of stainless steel with a hydraulic seal. Its appearance is very neat and compact, and the quality of the product turns out to be excellent.

To make yourself a smokehouse for yourself, you need to consider the smoking technology. It consists in the treatment of hot meat and fish products with hot smoke. In order for the meat to qualitatively get to smoke, it is necessary to organize a path of smoke from the wood compartment through the food, where the sausages and cheeses, carcasses and its parts are located, and exit through the pipe outwards.

The operating principle of a stainless steel smoker with a hydraulic seal

The function performed by the hydraulic seal is the complete sealing of the smokehouse. For example, a smokehouse made of stainless steel with side clamps or a conventional air cap is passed - this is obvious. In turn, this is the cause of burning sawdust, which means that the product will also burn and dry. Access to oxygen makes the smoking process faster, but this is optimal only for small products - medium-sized fish, cheese, homemade sausage (it turns smoked). If it is necessary to cook a large bird or to smoke a ham, such smoking is not enough. Therefore, smokehouse with a hydraulic seal will help to ensure the correct distribution and intensity of heat, and most importantly, a good preparation of the product.

Smokehouse made of stainless steel can be of any shape and type (round, square, rectangular), but it must correspond to the main constructive moments:

• At the bottom of the smokehouse are placed firewood (it is important to observe approximately the same size) or sawdust.
• Over smoldering sawdust, you need to install a fat pick-up, catching drops of fat, juice dripping from meat.
• On a grate that is at a low level for hot smoking or at a high for cold, place meat or fish.
• Close the lid tightly, pour water, which acts as a sealant, into the water seal and prepare.

How to make a smokehouse in stainless steel yourself

It is not difficult to make such a smokehouse.

The stainless sheet must be cut to the right size (the average smokehouse, in which two chicken or two levels of legs or fish can be simultaneously placed, can be made in the following: length 700 mm, width 400 mm, height 400 mm), then weld with reliable argon. In the cover you need to provide a hole for the exit of smoke, and the inner grilles welded from a stainless rod. The grease receptacle, which is placed above the containers with sawdust, can be built on the legs - this is more convenient than making shelves for the grease receptacle, subsequently they make it difficult to clean the smokehouse. To ensure that the walls do not lead to heat during operation, a stainless steel smokehouse (3 mm stainless steel sheet here will be optimal) should be welded out of good metal. Then the smokehouse will last a long time, and on your table there will always be a beautiful and fragrant tasty piece of smoked bacon, chicken or sausage.