Brazier-smoker from bricks using their own hands can be built under the supervision of an expert or a professional knowledgeable in cooker masonry. Here everything is important: to select the ideal construction stuff, to prepare it, to pound the right consistency of the mortar. Besides the building process itself, it is important for the smoker to locate a suitable location on the site, to take care of fire safety.
Varieties of layouts
Externally, multifunctional smokehouses differ in size, complete, shape and various nuances. They resemble a sizable Russian cooker. Nonetheless, this is simply a design. The main difference between smokers and charcoal grills would be exactly in operation. From this depends upon what a structure made from brick can perform. The more working places there will be, the more extensive the menu for cooking food. The following options could be organized in a brick structure:
Smokehouse. The working zone is considered the main, because of the sake of it the erection of a structure made of brick in this circumstance is provided. In general terms, the smokehouse is a closed chamber. Indoors you will find grates or pins for fixing the products. At the process of ingestion, they are bombarded with smoke, get a golden color and aroma of smoked meat.
- Brazier. By layout – it’s an open-type grill. Shashlik is cooked here over hot flashes. The sides of the grill are all accommodated for placing of skewers. It’s the exact same mangal, but rather of skewers it’s a grill. It is utilized to bake steaks and other products. The appliance is the same as the dish, but the meals that has been cooked over the grill is covered with a lid. They are simultaneously roasted not just at the base, but also at the top.
Cauldron. To cook pilaf, ukha along with other hot dishes on the flame, you’ll require a separate working area from the smokehouse. It is produced in the kind of an oven. Stove is laid not deaf, and with a rounded cutout. A cast-iron cauldron is immersed in the window.
Tip! It’s better to use a cast-iron cauldron. From the aluminum container, then some non-liquid products, like pilaf, will follow the walls.
The multifunctional smoker consists of several working places
Of the extra working places from the smokehouse using a charcoal grill can be provided by a table along with a sink. They allow you to do cutting and washing dishes without leaving the place of cooking. Besides working areas, niches are provided in the brick building. They’re used instead of cabinets for storing dishwasher, dishwasher, stove accessories.
In addition to all of 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 at a higher temperature due to the close location of the hearth.
- More complicated is the cold smoking brick smokehouse, in which the products in the room are enveloped in chilly smoke. This is accomplished because of the remote location of their hearth. Passing through several channels, the smoke cools. polikarbonatstroy.ru
Sexy smoking cooks foods faster in the smokehouse, but the heat therapy makes them slightly cooked.