Hot smoked smokehouse device

Smoked fish and meat are exquisite delicacies for any picnics or country gatherings. Moreover, in order to enjoy them, it is not necessary to run to the nearest supermarket for ready-made products, but it will be much tastier and healthier for you to smoke the products in a homemade or purchased smokehouse. What kind of hot smoked smokehouses (HSS) there are, as well as their structure and varieties will be discussed in this article.

Hot smoked smokehouse device

This design for preparing smoked fish or meat in its device is quite simple and consists of a small (usually rectangular) container, inside of which there are one or more grates - the main products are laid out on them during cooking. In order to reliably fix the location of the gratings, special corners are welded to the inner walls of the container.

Reference! For “multi-level” devices with several grates, a tray is also included in the design, the main function of which is to prevent fat that flows from cooking products onto open coals and causes combustion of the material, which, in turn, often leads to spoilage of the dish.

The device of a classic smokehouse includes:

• the container itself;
• gratings with corners for fixing;
• container lid with breather;
• hydraulic hose with water;
• tray for draining fat.

Depending on the design features and creativity of many “traditional craftsmen,” the structure of the structure may change significantly, but in most cases its main components remain unchanged. Currently, more and more people prefer to buy ready-made smoking devices from famous manufacturers - Suomi, Bravo or Kasseler.

Operating principle of a hot smoked smokehouse

To begin the cooking process, small pieces of wood or chips (or another substance that can produce smoke) are usually placed in the bottom of the smokehouse. For a “cook” working with CGC, it is necessary to learn how to carefully calculate the amount of material that is necessary to fully prepare the product. After the bottom is filled with raw materials, perform the following algorithm of actions:

1. A pallet is placed over the chips and bars.
2. One by one, racks with fish, meat, or other products are placed on the corners.
3. The KGK is closed and a fire is lit under it, or another heat source is used.
4. At the correct temperature, the wood chips smolder, releasing the smoke necessary for cooking, which, passing through the grates, thermally treats the products located on them.

Reference! The most suitable material for KGK are bars made of alder, cherry, apple or oak. The “standard” option is considered to be alder wood chips; moreover, it is not as expensive as apple or cherry wood. The latter, by the way, help give the dish a special flavor, but the cost of one kilogram of such wood chips starts from about five hundred rubles. In addition, you can find mixtures of several breeds. Such mixtures undergo special tests and are guaranteed to improve the taste of the dish.

Contrary to popular belief, the KGK can be used to cook not only fish or meat, but also many other tasty and healthy dishes, for example, lard, cheese, poultry, mushrooms, vegetables and other foods.

Types of smokehouses for hot smoking

Experts divide all smokehouses operating on the principle of hot smoking into two large groups:

• devices for external use;
• devices for installation on a kitchen stove.

The former are great for picnics and relaxing in the country, but when using them, you should take care not only of the availability of a suitable fire source, but also of the area for installing the smokehouse. However, many people use an ordinary burning barbecue as an external source of heat.

As for KGCs operating on kitchen stoves, they have recently become increasingly popular. Dishes prepared in such smokehouses are virtually no different from those prepared “in the air.” In addition, such a device can be used throughout the year, and not just in the short spring-autumn period.