What should be a stainless steel smokehouse
Do you want to smoke meat and fish yourself, but do not know what equipment to use? A stainless steel smokehouse solves the problem, regardless of the volume of raw materials and the method of smoking.
On this topic:cold smoked smokehouse made of wood drawings and dimensions!
Stainless steel smokehouse and its types
There are different classifications of models for smoking meat, fish and vegetables.
- models for hot and cold smoking;
- with and without a water seal;
- vertical and horizontal;
- with hooks or lattices;
- stationary and portable.
Hot and cold smoked smokehouses
The second option for smoking - cold, takes several days.
Smoke processing time depends on the type of meat (fish, chicken, pork, beef), smoke temperature and chunk size. The thinner they are cut, the faster they will smoke. The advantage of the method is that after cold smoking, delicacies are stored for several months.
The greater the distance from the chips to the chamber, the longer the smoking process takes.
Models with and without odor trap
During the smoking process, smoke is released and released into the air. To avoid this, some models arrange a water seal. The body has grooves into which water is poured. A stainless steel smokehouse with a water seal does not release smoke from the apparatus and the air remains clean.
Minimal models made of stainless steel with a water seal are used in apartments.
Horizontal and vertical
The shape of the body is not of fundamental importance.
Regardless of how the smokehouse costs, the products will be cooked deliciously if technological standards are followed. The shape of the chamber affects the place in which the smokehouse is planned to be installed. Vertical devices take up less space, so they are more often used in apartments. They are convenient for gas stoves as they fit on 1 burner.
Models with hanging hooks or grates
Hooks can be located in the housing cover or on special crossbars. Pieces of the product are hung on the hooks. Smoke envelops the surface from all sides, penetrates evenly throughout the entire thickness of the piece. Models with grids inside provide a horizontal position of the product.
The performance depends on the number of gratings. For a family of 3, 1 inner grill is sufficient. The disadvantage of this design is that the pieces must be turned over periodically. To do this, a stainless smokehouse is opened, as a result of which the temperature decreases, the smoke goes out into the air.
Stationary and portable
Large-volume devices for processing a product on an industrial scale or for small businesses are made stationary. For the industrial production of smoked meats, manufacturers offer stainless steel smokers designed for any kind of smoking. There are universal models in which raw materials are smoked with cold / hot smoke.
Small mobile models are used for family smoking.Portable models are taken on vacation outside the city, installed in houses for smoking a small amount of raw materials.
Portable smokehouse made of stainless steel fits in a travel bag. They are assembled in 15 - 20 minutes, weigh 3 - 4 kg.
Advantages of a stainless steel smokehouse
Manufacturers make smoking machines for industrial production only from stainless steel.
The stainless steel smokehouse has gained popularity due to:
- durability;
- corrosion resistance;
- beautiful design;
- mobility;
- resistance to mechanical damage;
- low weight;
- ease of self-assembly;
- resistance to temperature effects.
If you wish, you can make a smoking apparatus yourself.
How to do it yourself
Coated steel is required to assemble a homemade apparatus. The quality of smoking depends on the thickness of the sheet. The best option is 1.5–2 mm. To avoid mistakes during installation, a primary drawing of the case is made. Then, according to the scheme, they assemble a stainless steel smokehouse with their own hands. The main thing is to maintain accuracy in dimensions and carefully isolate the joints.
Manufacturing steps:
- A drawing of the body is marked on a sheet of metal. If hot smoking is planned, a grate is installed at the bottom or holes for smoke are made. If the raw material is to be processed with cold smoke, a hole is made at the bottom of the body for the pipe connection.
- Leave seam allowances.
- Cut out the body along the marked lines.
- On the side walls, markings are made for trellises or crossbars for hooks.
- Install the lattice / hook mounts.
- Assemble the body and check the fit.
- Seams are welded.
- Check for micro-holes in the seams.
- Mount the cover. If the model provides a water seal, make a groove for it and check if there is a leak in it.
- Connect the cover to the body.
To avoid heat loss in a cold smoked smokehouse, the pipe supplying smoke is buried into the ground to a depth of 10-15 cm, or covered with an insulating layer.
Stainless steel smoke machines not only save money. Self-smoking guarantees high quality delicacies. This way of storing food allows you to make supplies for several months. As an alternative to smoking meat, you can do it yourself smokehouse from cylinders.