Smokehouse made of stainless steel with a water seal (water lock).
Designed for hot smoking of products (fish, meat, poultry, etc.) both outdoors and indoors. The smokehouse is equipped with a water seal, with which you can cook your favorite smoked products right in your kitchen. Pour ordinary water into the odor trap and it completely blocks the ingress of smoke and foreign odors outside. You just need to put the smokehouse on the gas stove and bring the hose (not included in the kit) into the ventilation or just take it out the window. The smokehouse is equipped with a convenient carrying and storage bag. A set consisting of a smokehouse, a bag and alder chips for smoking is an excellent gift for the fisherman and every outdoor lover.
This smokehouse can be used both on gas stoves and electric ones, as well as simply on an open fire.
Production: Russia
Material: Stainless steel aisi 430
Wall thickness: 2mm
Dimensions (l.w.h.): 400 * 250 * 250 (other sizes are also available)
Complete set: Bag- 1 piece, Alder- 1 piece, box- 1 piece, lid- 1 piece, lattice- 2 pieces, pallet- 1 piece
I want right away
warn those who are interested in buying such a smokehouse. Here are given the dimensions of the box itself, that is, the internal size, the so-called useful area of the smokehouse, excluding the "ears" of the water seal and handles on the sides. Thus, the real length of the smokehouse will be 10cm. more than indicated., that is, about 50 cm. The same with the height - together with the tube and the handle on the lid, is already 30 cm., and not 25 indicated! I mentioned this only because when looking for a storage space, it is the outer dimensions of this wonderful thing in every respect that have to be taken into account!
The other day I bought myself this wonderful smokehouse! Urrrah!
For two days in a row - I smoke, and smoke, and smoke ... everything! Everything that I could reach! Except .... a dog .... he, for some reason refused to smoke ... such a strange ... but we can be shy .... well, God be with him, he does not want to be a star - no need! Let him walk like that - not a smoked fool! Gee-gee ..
Now I want to share my experiences with you, and, as detailed as possible, tell you about what I got up to and what conclusions I came to.
So, this is what we have:
A tray for collecting fat on low legs, so that it does not lie directly on the smoking sawdust; Two independent grilles; A lid with a pipe for smoke outlet and, in fact, the heroine of my opus herself - a smokehouse, on the stove.
And this is the very gutter of the water seal, where water is poured and absolutely does not let smoke through:
First, we need to salt what we are going to smoke.
Standard brine: For 1 liter of water - 100 g of salt, bay leaf, black pepper. It is recommended to boil the whole thing for three minutes, cool to room temperature and then immerse the food in it. But, since I had a lot of those "products", it took a whole 5 liters of water. Boil it all, and then wait for hours until it cools down - not for me. I just poured half a liter of water into a ladle, added a mixture of 5 peppers, lavrushka, and boiled it. And then in the sink, in cold water, cooled for 5 minutes. In a large saucepan, I diluted salt in cold drinking water and added the contents of a ladle. Thus, it only took a few minutes to prepare the brine.
The first parts of the chicken (wings, drumsticks and thighs) and lard (brisket with strips) got into my experiment. Salted everything together. The chicken stayed in the brine for a night, and the bacon for a day. She put the whole chicken into the smokehouse to check which parts take how long. Unknowingly, I set the time at once for 1 hour and 10 minutes.
Here are the wings:
As you can see, there were so many wings of this time that the bones were bare. But nevertheless, it turned out delicious, such, you know, beer!
The shins of this time were also too much. In my opinion, they are not juicy enough. But the hips turned out - almost the same. But they also need to be kept less!
In general, the result was very pleased, not only me, but also my husband and parents on both sides!
But I drew conclusions for myself on the cooking time of certain products. What I will share with you at the very end of the "smoked" epic.
Now, using the example of smoking chicken legs, I will show you how to prepare a smokehouse for work.
First you need to soak the wood chips for 30 minutes. This is done so that it does not burn in the smokehouse, but smoke. During this time, we will prepare the rest.
The legs were left in the brine for 10 hours. We take them out and dry them thoroughly with paper towels. But it can take a lot of towels, so it is more convenient to use a clean cotton cloth the size of a baby diaper. She can safely wipe off a very large amount of food. Now we leave our dried legs alone, let them be weathered.
Cooking a smokehouse:
We need 3 sheets of foil the size of the bottom of a smokehouse. Cover the bottom with one sheet, shiny side up. This is done not so that it does not get dirty from the burning chips, but so that these very chips can be easily removed from the smokehouse. It is much easier to grab the foil by the edges, remove it along with the burnt contents and throw it into the trash, than to rake out the black chips with your hands. After all, the smokehouse is quite heavy, and you just can't turn it over, trying not to miss the bucket. And why do we need it - to drag the entu bandura! Shaw we, convicts, or what?
Now we take the pallet and cover it with a second sheet of foil, also with the shiny side up. We create sides, in case there are a lot of products in the smokehouse and all the juice and fat will not fit in a low pan.
Actually, these are all preparations!
Now, put the chips in a colander or sieve and shake well to get rid of excess water. We put the chips on the bottom of the smokehouse, covered with foil. For the legs - chips, I took 2 handfuls. Position it so that it is directly above the burners. Since I used only one, but a very large two-row burner, I spread the chips closer to the middle.
Then we install the pallet and on it - the first grate. Now we take our legs and put them in a smokehouse. I did not rub the chicken with any spices. Just lightly sprinkled with pepper from the mill.
My super smoker contains 12 large legs! How!
Now we take the third sheet of foil and, slightly bending it, place it in the smokehouse with the shiny side down, depicting a roof. She just stands, resting against the grate and not touching the legs:
This is to prevent black condensation from getting on the meat and making it bitter. On this very roof, it simply flows down exactly along the walls and the meat remains clean!
We close the lid and pour water into the water seal gutter. There should be enough water for the edges of the lid to sink in by 2-3 millimeters. This will completely block the smoke exit!
Here, our design is completely ready for work.
Now - the most important thing. You can, of course, leave everything like that: turn on the gas, the hood and just wait. But the smoke from the tube does not quite all get into the hood, and in the kitchen, albeit very weakly, there is still a slight smell of smoke. This is how it comes out of the tube:
In the absence of a hose that could be carried from the duct to the hood and hung there on a paper clip, we had to figure out how to get the smoke closer to the hood. The solution was found pretty quickly. They made a tube from the same foil by simply winding it around the thin handle of the mop. We put it on the tube of the lid and pressed the base with our fingers. The foil tube is convenient in that it can be tilted in any direction, thus directing it to the very center of the hood. And it is better to remove the grease filters from the hood itself, otherwise they will stink to death.
Here's what we got:
Well, let's get started! Now the very sacrament of smoking begins.
We turn on the fire to the fullest and mark the time for 10 minutes. It has been checked repeatedly that the smokehouse is well heated during this time. The smoke begins to come out quite intensely:
Now we turn down the fire to medium and time it. During the cooking process, it is better to watch out for the smoke rather than the fire. He shouldn't be too strong. Let it go out on the sly, but it does not stop. I mention this only because the burners are different for everyone and the average fire here is a loose concept. And if you cook on the electric stove, then even more so!
During the smoking process, condensation begins to leak from the bottom of our foil tube. It's okay, just blot it with a sponge and everything.
So, I put it back on 1h 10min. I was reinsured, because the legs were sooo big. It turned out - in vain I was afraid, you can safely clean up for 10 minutes, since some of the legs have bare bones.
Now, after the smoking time has expired, turn off the heat and let it stand with the lid closed for 40-60 minutes. In general, it is recommended to leave the smoked meats until they cool completely. But one hour is the maximum resource of my patience! Therefore ... we carefully open the lid, lifting it from one end so that hot condensation does not accidentally pour onto the table or, God forbid, on our feet. We open the lid, remove the "roof" ..... we are trying to hold OURS, because - moves away from what we saw:
As soon as the legs got on the table, the dogs immediately decided to "die" a little in public! He always does this so that your conscience will torture you! Moreover, it does not sleep, a radish, it is given out by a twitching tail. And this means that at the moment his ginger thoughts are right in the middle of the dish, tenderly hugging a chicken!
So, a close-up section. Look, the chicken turned out to be very juicy, see the juice dripping? And at the same time, not the slightest hint of blood:
Moreover, not only meat is easily separated from bones, but also cartilage. Imagine, I saw it all live! As soon as I took a picture of this piece, I immediately ate it. Because it is impossible to withstand all this!
Within about half an hour, the chicken changes color and becomes darker:
It is believed that smoked meats should lie for some time in the refrigerator, wrapped in foil. Can you imagine this mockery? I also have no idea, so I ignore this cooking point!
The next number in our program will be lard!It's lying in our brine, have you forgotten? Already a whole day!
Here I will not go into any details, because the principle of preparation does not change. I will only say that I had 4 pieces of lard with a total weight of 1.5 kg. For him, I took 1.5 handfuls of wood chips and smoked for 50 minutes. The result stunned everyone! The skin is soft, tasty, and the bacon itself looks incomparable.
Do not be lazy, pay attention to this beauty!
Well, now, a small still life:
Have a seat on the other side, we will taste together ...
Next, I bring to your attention smoked pork neck steaks!I had six absolutely wonderful steaks. I usually buy a lot of pork neck. I cut off all the irregularities, they go to other dishes. There remain even ingots, some of which are used for boiled pork, the other part - for steaks. I immediately cut them into a thickness of 1.5-2 cm. I put them in bags and put them in the freezer. I took it out at any time and cook what you want.
I didn’t keep the steaks in brine, but just salt and pepper.
I took 1 handful of chips. Smoked for 40 minutes.
And luck again !!! To say that it turned out delicious ... it's better not to open your mouth at all, so as not to sprinkle with banal platitudes!
The meat turned out juicy, but, in my opinion, too tender. This means that we remove 5 minutes here too.
Here, be curious, what a beauty! And yummyaaa ...
And here the fish arrived! Rainbow trout!The trout was fresh-frozen and gutted. Only three pieces measuring 25-30 cm were taken for the sample.
The fish was thawed for several hours at room temperature. Then I cleaned it from the scales and smeared it with salt at the rate of 1 teaspoon of salt for 1 fish. I have fine sea salt.It is good because it dissolves on fish and after salting it does not need to be peeled off or washed off. The fish was left in a bowl right on the table for 40 minutes, no more. Then, she simply wiped it from the juice with paper towels, put it on the upper grill of the smokehouse, so that later it was away from the hot bottom, and let it dry for ten minutes. By the way, it is better to grease the grill with vegetable oil, otherwise the fish sticks to it, and, when removing it, it was necessary to push it from below with your fingers so as not to spoil the skin, but the hot juice flowing from the abdomen strove to drip onto your hands, and this is not the most pleasant depression, I must report to you. Licking your hands after that is yes! I got drunk! I was going to smoke for only 25 minutes, so I took more chips - 1 large handful, so that the smoke had time to collect properly. The first 10 minutes, as usual, were spent heating the smokehouse over high heat. Then she turned down the heat, but not as usual - to medium, but made it slow. After all, fish do not like high temperatures, especially those as tender as rainbow trout. The skin may burst. And it is also desirable not to overdry the fish! After some time, before turning off the fire, I literally turned it on again at full power for 30 seconds, again for smoke. All! Leave the fish to cool for 30 minutes in a smokehouse. Then I open it and I can't believe it: the most ordinary-looking, grayish fish has turned into a scribbled beauty.
Check it out!
She became just chocolate! Really, I cooked it ?! She rushed to the mirror to check if they had changed! No, everything is in place! Only the face, you know, is so slightly impudent. Well, of course - another success! You just need to turn up your nose!
The trout turned out to be very juicy and moderately salted. Now I will definitely continue to cook it!
Take a look more here:Smoked ribs, turkey and pork shankSmoked halibut, salmon and catfishLet's summarize:Cooking times for the above products: Keep in brine:
Chicken wings - 35-40 minutes depending on size; - 3-4 hours
Hips - 50-55 min. - // - - 6-8 hours
Shins - 40-45 min. - // - - 5-6 hours
Legs - 55-60 min. - // - - 10-12 hours
Lard (brisket) - 50 min. -//- - 24 hours
Neck steaks - 35 min. - // - ---------
Rainbow Trout - 25 min keep in salt for 40 minutes.
Phew! Like, she wrote everything. Anyone interested, you are welcome. Let's share recipes and experiences. And also "delicious photos" to tease each other, causing profuse salivation! Especially looking at night!
