Brazier Using a smoker out of bricks with their hands

Brazier-smoker from bricks using their own hands could be erected under the supervision of an expert or even a professional knowledgeable in cooker masonry. Here everything is important: to pick the right building material, to prepare it, to pound the ideal consistency of the mortar. Along with the building process itself, it is very important to your smoker to locate an appropriate location on the website, to look after fire safety.

Varieties of layouts

Externally, multifunctional smokehouses vary in proportion, finish, shape and different factors. They resemble a sizable Russian stove. However, this is simply a design. The most important difference between both smokers and charcoal grills would be precisely in operation. From this depends upon what a construction made from brick can perform. The more working places there will be, the broader the menu for food. The following options could be arranged in a brick construction:

Smokehouse. The working zone is regarded as the main, because of the sake of it that the hormone of a structure made from brick in this situation is provided. Indoors you will find grates or hooks for repairing the products. From the process of ingestion, they’re bombarded with smoke, and acquire a golden color and odor of smoked meat.

  • Brazier. By layout – it is an open-type grill. Shashlik is cooked over hot flashes. The sides of the grill are all adapted for placing of skewers. It’s the exact same mangal, but instead of skewers it has a barbecue. It is used to bake steaks and other products. The machine is just like the dish, but the meals which is being cooked on the grill will be covered with a lid. They are simultaneously roasted not just at the base, but in addition at the very 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 made in the shape of an oven. Stove is laid not deaf, along with a round cutout.

Tip! It’s much better to use a cast-iron cauldron. In the aluminum container, then some non-liquid products, like pilaf, will stick to the walls.

The toaster consists of several working areas

Of the additional working areas from 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 area of cooking. In addition to working areas, niches are provided in the brick building. They’re used instead of cabinets for storing dishes, firewood, stove accessories.

Besides all of the above nuances, regardless of performance, all smokehouses are divided into two types:

  • Simple concerning the device is regarded as a hot-smoking smokehouse. Products within the chamber are cooked in a higher temperature because of the close area of the hearth.
  • More complicated is the cold smoking brick smokehouse, where the polikarbonatstroy.ru products inside the chamber are enveloped in cold smoke. This can be accomplished due to the distant location of their hearth. Passing through many stations, the smoke cools.

Hot smoking cooks foods quicker in the smokehouse, but also the heat treatment makes them .

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