Brazier-smoker from bricks with their own hands can be erected under the supervision of a master or even a professional knowledgeable in stove masonry. Here is important: to select the ideal building material, to prepare yourself to pound the perfect consistency of the mortar. Along with the construction process itself, it’s very important to the smoker to locate the right location on the website, to take care of fire safety.
Varieties of layouts
Externally, multifunctional smokehouses vary in size, finish, shape and various variables. They resemble a big Russian cooker. However, this is simply a layout. The main difference between smokers and charcoal grills is just in functionality. From this depends on what a structure made of brick can perform. The more working areas there will be, the more extensive the menu for food. These options could be organized in a brick structure:
Smokehouse. The working zone is regarded as the main, as for the sake of it that the hormone of a structure made of brick in this situation is provided. Indoors there are grates or hooks for fixing the products. From the process of ingestion, they’re bombarded with smoke, and acquire a golden color and odor of smoked meat.
By layout – it is an open-type grill. Shashlik is cooked here over hot coals. The surfaces of the grill are all adapted for laying of skewers.
Cauldron. To cook pilaf, ukha along with other hot dishes around the flame, you will require a separate working area in the smokehouse. It is created in the polikarbonatstroy.ru kind of a toaster. Stove is laid not deaf, and with a rounded cutout.
Hint! It is much better to utilize a cast-iron cauldron. In the aluminum container, some non-liquid products, like pilaf, will follow the walls.
The multifunctional smoker consists of several working places
Of the extra working areas in the smokehouse using a charcoal grill can be provided by means of a tabletop and a sink. They permit you to do washing and cutting dishes without even leaving the place of cooking. Besides functioning places, niches are provided in the brick building. They’re used instead of cabinets for storing dishwasher, dishwasher, stove accessories.
Along with all the above nuances, Irrespective of operation, all smokehouses are divided in to two types:
- Simple concerning the unit is regarded as a hot-smoking smokehouse. Products inside the room are cooked in a high temperature because of the close location of the hearth.
- More complex is that the cold smoking brick smokehouse, where the products within the chamber are wrapped in chilly smoke. This can be accomplished due to the remote location of the hearth. Passing through many channels, the smoke stinks.
Hot smoking hamburgers foods faster in the smokehouse, however also the heat therapy makes them slightly cooked.