Brazier-smoker from bricks using their hands could be erected under the supervision of a master or even a specialist knowledgeable in cooker masonry. Here is important: to choose the best construction stuff, to prepare it, to pound the ideal consistency of the mortar. Along with the construction process itself, it’s very important to the smoker to discover an appropriate place on the website, to care for fire safety.
Varieties of layouts
Externally, multifunctional smokehouses differ in proportion, complete, shape and different variables. They resemble a sizable Russian cooker. However, this is just a design. The most important difference between smokers and charcoal grills is precisely in functionality. From this depends on what a structure made of brick can do. The more working areas there’ll be, the broader the menu for cooking food. The following options can be organized in a brick construction:
Smokehouse. The working zone is considered the primary, as for polikarbonatstroy.ru the sake of it the erection of a structure made from brick in this case is provided. Inside there are grates or pins for fixing the products. From the process of cooking, they’re bombarded with smoke, then get a golden colour and odor of smoked meat.
By design – it is an open-type grill. Shashlik is cooked over hot coals. The faces of the grill are accommodated for placing of skewers. It’s the identical mangal, but rather of skewers it’s a grill. It’s used to bake steaks and other products. The appliance is just like the barbecue, but the food that has been cooked on the grill is covered with a lid. They’re simultaneously roasted not just at the bottom, but also at the top.
Cauldron. To cook pilaf, ukha along with other hot dishes around the fire, you’ll require a separate working place from the smokehouse. It’s created in the form of an oven. Stove is put not deaf, and using a rounded cutout. A cast-iron cauldron is immersed in the window.
Hint! It’s much better to work with a cast-iron cauldron. In the aluminum container, then some non-liquid products, like pilaf, will follow the walls.
The multifunctional smoker consists of several working areas
Of the additional working places in the smokehouse with a charcoal grill can be provided by a tabletop and a sink. They enable you to do washing and cutting dishes without even leaving the location of cooking. In addition to working areas, niches are provided in the brick construction. They’re used instead of cupboards for storing dishes, firewood, stove fittings.
Besides all the above nuances, regardless of functionality, all smokehouses are divided in to two types:
- Simple concerning the device is considered a hot-smoking smokehouse. Products within the room are cooked at a higher temperature due to the close area of the hearth.
- More complicated is the cold smoking brick smokehouse, where the products within the room are enveloped in cold smoke. This can be accomplished due to the distant location of the hearth. Passing through several channels, the smoke stinks.
Hot smoking hamburgers foods quicker in the smokehouse, however the heat treatment makes them .