Brazier-smoker from bricks with their own hands can be built under the supervision of a master or even a professional knowledgeable in stove masonry. Here everything is important: to polikarbonatstroy.ru choose the ideal building material, to prepare itto pound the perfect consistency of the mortar. In addition to the construction process itself, it’s important for the smoker to locate an appropriate place on the website, to take care of fire safety.
Varieties of designs
Externally, multifunctional smokehouses vary in size, complete, shape and other nuances. They resemble a large Russian cooker. Nonetheless, this is simply a design. The principal difference between smokers and charcoal grills would be exactly in operation. From this depends on what a structure made from brick can do. The more working places there’ll be, the more extensive the menu for food. The following options can be organized at a brick structure:
Smokehouse. The working zone is considered the primary, because of the interest of it that the hormone of a structure made of brick in this situation is provided. Inside you will find grates or hooks for fixing the products. At the process of cooking, they are bombarded with smoke, and acquire a golden colour and aroma of smoked meat.
- Brazier. By layout – it is an open-type grill. Shashlik is cooked over hot flashes. The faces of the grill are adapted for laying of skewers.
- Barbecue. It is the same mangal, but rather of skewers it has a barbecue. It is used to bake steaks as well as other products.
- Grill. The appliance is just like the barbecue, but the food which is being cooked over the grill will be covered with a lid. They are simultaneously roasted not only in the bottom, but also at the top.
Cauldron. To cook pilaf, ukha and other hot dishes around the fire, you’ll require a separate working area from the smokehouse. It is produced in the kind of a toaster. Stove is put not deaf, along using a rounded cutout.
Hint! It’s better to utilize a cast-iron cauldron. From the aluminum container, even some non-liquid products, such as pilaf, will follow the walls.
The toaster is made with several working areas
Of the additional working areas in the smokehouse with a charcoal grill can be provided by means of a tabletop and a sink. They enable you to do washing and cutting dishes without even leaving the place of cooking. In addition to functioning places, markets are provided in the brick building. They’re used instead of cabinets for storing dishes, firewood, stove accessories.
In addition to all the above nuances, Irrespective of performance, all smokehouses are divided in to two types:
- Simple in terms of the unit is regarded as a hot-smoking smokehouse. Products within the chamber are cooked in a high temperature because of the close area of their hearth.
- More complicated is the cold smoking brick smokehouse, where the products within the room are wrapped in smoke. This is achieved due to the remote location of their hearth. Passing through several channels, the smoke cools.
Hot smoking cooks foods faster in the smokehouse, however, also the heat treatment makes them .