How to choose a smokehouse?

A smokehouse is a special device used for heat treatment of meat, fish and other food products. In most cases, this is a rectangular or cylindrical container in which there is a grid or baking tray for laying out food and a tray for melting fat. In order for products that have undergone such processing to be tasty and healthy, and for the smoking process to be carried out without much difficulty, it is very important to choose such a device correctly.

Types of smokehouses

All smokehouses can be divided into several types depending on some basic characteristics.

According to the technology of work:

• hot smoked − carry out treatment with hot smoke (the duration of such treatment can range from 40 minutes to several hours);
• semi-cold smoked − operate using temperature conditions from 30°C to 80°C;
• cold smoked − process products with smoke, the temperature of which is 15-25°C.

By type of fuel:

• coal - have a basic structure (resemble a compact box, inside of which there is a tray with wood chips and a tray for fat, and in the middle there are grates with food);

• gas − volcanic stones heated by a gas burner are used as a heat source (horizontal and vertical models are available);

• electric − compact devices that can be used in the kitchen, balcony or even in the room (close human attention while processing products in this way is not required, since the process is carried out according to a given program).

Reference! The process of smoking products with the highest quality is carried out in charcoal devices.

By purpose:

• professional − have larger dimensions and are characterized by increased productivity;

• household − quite popular devices used in city apartments;

• mini smokehouses (camping) − the most compact, lightweight and easy to operate, very much appreciated by tourists, fishermen and hunters.

According to the material:

• made of heat-resistant steel − rather short-lived devices;
• stainless steel − light, strong and durable smokehouses with low soot susceptibility (suitable container wall thickness to obtain the best smoking result is 1.5-2 mm);
• made of cast iron − rather heavy devices.

Reference! Stainless steel, due to its resistance to corrosion and constant heating to significant temperatures, is more durable than ferrous metals. The average service life of devices made from such materials is 10 years.

Rules for choosing a hot smoked smokehouse for your home (dacha)

To purchase the most suitable smokehouse, it is recommended when choosing pay special attention to the following nuances:

• material of manufacture. A high-quality device must be made of AISI 304 stainless steel.
• wall and bottom thickness. Since during the smoking process the device (especially the bottom) experiences significant temperature loads (over 100 °C), its thickness should be at least 2 mm.
• smokehouse depth. The device should be quite deep. There should be plenty of free space between food and fuel.
• Availability in the smoking chamber places for attaching hooks and shelves. This will greatly simplify cleaning the device after smoking.
• Grease tray depth. During food processing, the tray may become overfilled with hot fat, which will begin to flow onto the wood chips. Because of this, the smells will mix and the dish will acquire an unpleasant bitter taste. To prevent this from happening, the pallet must have sufficiently high sides.

Fuel selection

According to the recommendations of experts, it is best to use for home smoking wood from garden trees. Plums, apple trees and bird cherry trees are perfect. With a little experimentation, you can achieve original flavor combinations. It is advisable to purchase wood chips in specialized stores. This wood is already well dried and completely ready for use.

Advice! It is advisable to add alder sawdust to any type of fuel, which gives the processed products an original aroma. If there is no alder, you can use mint, juniper and cedar for this purpose.

Useful tips

When choosing a smokehouse for hot smoking, it will be useful to check with the seller, Is the selected device equipped with the following devices and functions:

• thermostat, thanks to which the temperature inside the smokehouse will be distributed evenly.This will eliminate the need to constantly monitor the process;
• automatic cleaning of dirt. This function makes using the smokehouse as convenient and hygienic as possible;
• water seal. With its help the lid will close very tightly. Due to the formation of an additional stiffening rib, the strength of the device body will increase.

Hot smoked charcoal smokehouse.

Reference! A water seal is a gutter made of the same material as the smokehouse and located around the perimeter of the upper edge of the container.

Hot smoking food at home is a fascinating process through which you can obtain dishes of excellent taste and quality that can please anyone, even the most fastidious gourmet. Knowing the subtleties of choice, it will be easier for you to decide which smokehouse to buy for your home.