Brazier Using a smoker from bricks Using their hands

Brazier-smoker from bricks with their own hands may be erected under the supervision of a master or even a specialist knowledgeable in stove masonry. Here is significant: to pick the ideal building material, to prepare it, to pound the right consistency of the mortar. Besides the construction process itself, it’s very important to your smoker to find an appropriate location on the site, to look after fire safety.

Varieties of layouts

Externally, multifunctional smokehouses vary in proportion, complete, shape and various variables. They resemble a sizable Russian cooker. However, this is just a design. The primary difference between both smokers and charcoal grills would be precisely in operation. From this depends on what a construction made of brick can do. The more working areas there will be, the broader the menu for food. The following options could be coordinated in a brick structure:

Smokehouse. The working zone is considered the main, as for the sake of it that the erection of a structure made of brick in this instance is provided. Indoors you will find grates or hooks for repairing the products. At the process of ingestion, they’re bombarded with smoke, get a golden color and odor of smoked meat.

By design – it’s an open-type grill. Shashlik is cooked over hot coals. The faces of the grill are accommodated for placing of skewers. It is the exact same mangal, but instead of skewers it has a grill. It’s used to bake steaks and other products. The appliance is the same as the barbecue, but the meals that is being cooked on the grill is covered with a lid. They are simultaneously roasted not only in the base, but in addition at polikarbonatstroy.ru the very top.

Cauldron. To cook pilaf, ukha and other hot dishes around the fire, you’ll need a separate working place from the smokehouse. It is made in the form of a toaster. Stove is laid not deaf, along using a round cutout. A cast-iron cauldron is immersed in the window.

Tip! It’s better to utilize a cast-iron cauldron. In the aluminum container, even a few non-liquid products, such as pilaf, will stick to the walls.

The toaster consists of several working areas

Of the additional working places from the smokehouse using a charcoal grill can be provided by means of a table along with a sink. They permit you to do cutting and washing dishes without leaving the area of cooking. Besides working areas, niches are provided in the brick construction. They are used instead of cupboards for storing dishes, firewood, stove fittings.

In addition to all the aforementioned nuances, Irrespective of performance, all smokehouses are divided into two types:

  • Simple in terms of the gadget is regarded as a hot-smoking smokehouse. Products inside the chamber are cooked in a higher temperature because of the close location of their hearth.
  • More complicated is the cold smoking brick smokehouse, in which the products within the room are enveloped in smoke. This is achieved due to the remote location of the hearth. Passing through several stations, the smoke stinks.

Sexy smoking hamburgers foods faster in the smokehouse, but the heat therapy makes them .

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